Nutrition is the study of how diet impacts bodily health. Food is necessary for survival because it gives the body the necessary resources to function and stays healthy. Food is made up of macronutrients like protein, carbs, and fat that provide calories to fuel and energize the body and have specific functions in preserving health. In addition to providing calories, food also contains phytochemicals and micronutrients (vitamins and minerals) that are essential for the body’s proper operation.
Explain the three macronutrients: Protein, Carbohydrate, and Fat Protein is a nutrient that the body needs to produce amino acids. It can be found in traditional Central American dishes in beef, pork, chicken, game and wild meats, fish and seafood, eggs, soybeans, and other legumes. Proteins are made up of amino acids necessary for bodily tissue growth, development, repair, and maintenance. Protein gives muscle and bone structure, helps the body’s immune system combat inflammation and infection, and repairs damaged tissues.
Carbohydrates: Just like gasoline powers a car, a carbohydrate’s primary function is to give the body energy. Foods including bread, fruit, chayote (a type of corn), beans, plantains, rice, tortillas, potatoes, and other root vegetables like yucca supply sugars or starches that provide carbohydrates for energy.
The body uses energy to carry out ordinary daily tasks like walking and talking and more complex ones like running and pushing essential things. For growing youngsters and pregnant women, adequate fuel is crucial because it is necessary for growth. Even at rest, the body needs the energy to perform essential tasks like digestion, heartbeat maintenance, and body temperature regulation.
Fat: Dietary fat gives cells structure and protects membranes from harm. It is found in oils, coconut, nuts, milk, cheese, meat, chicken, and fish. Additionally, oils and fats are necessary to absorb fat-soluble vitamins, such as vitamin A, which is crucial for maintaining healthy eyes and lungs.
Vitamins and minerals are used to explain micronutrients.
Vitamins and minerals are food ingredients that support general health and are crucial for the metabolic processes of cells and brain processes.
Vitamins support immunity, wound healing, bone growth, energy production, and eye and skin health.
Minerals give the skeleton structure and support cardiovascular health.
A balanced diet that includes fruits, vegetables, dairy, protein-rich meals, and whole or enriched grains helps to ensure that the body has an abundance of nutrients. The effectiveness of nutrition education can be increased by giving a few examples of particular micronutrient functions:
Vitamin A improves vision.
In order to prevent cramps and high blood pressure, calcium and magnesium help muscles and blood vessels relax.
Vitamin C promotes wound healing and enhances the body’s ability to combat infection.
Iron reduces anemia by assisting the blood in carrying oxygen throughout the body.
Defining the Idea of Building Blocks as Nutrients
Protein serves as a building block for the development of unborn children, the graowth of children and adolescents, and the healing of harmed skin, blood, and other body tissues in adults who are not developing. Even adults regularly build new body parts because some bodily parts, including blood and skin, are regularly replaced. Additionally, calcium is a component of healthy bones. The foundation of blood is iron. The body needs additional iron and protein to produce new blood since blood cells only survive a few months.
In this assignment you will review a case that deals with a client who has GERD.
Mrs. G. is a 45-year-old female arrives at the emergency department where you are working with complaints of burning pain in her chest and throat and a sour taste in her mouth. She states this pain has been going on for years after she eats certain foods. She has a large, extended family and does all of the cooking. She is Hispanic and likes to cook her special recipes because she believes that “these foods are good for herself and her family.” She is very proud of her cooking and believes that is one of her main contributions to her family. She has never been sick and does not like to take pills.
She is examined by the emergency room doctor and diagnosed with Gastroesophageal Reflux Disease (GERD). The doctor has ordered medication for you to administer. These medications include a proton pump inhibitor (Prilosec), and a Histamine 2 blocker (Pepcid). He also prescribes the proton pump inhibitor to be taken at home for the next two weeks. Mrs. G. starts to feel better and is ready for discharge. You will be providing the client teaching and discharge instructions about GERD.
In your discussion about GERD include:
- Dietary suggestions you would make
- What foods and liquids she should avoid
- What changes she should make
- Barriers she will face in making these changes and how they can be overcome
Include APA formatted references if used.