Grodner: Nutritional
Foundations & Clinical
Applications, 8e
Michele Grodner, EdD, CHES,
Sylvia Escott-Stump, MA, RD, LDN and
Suzanne Dorner, MSN, RN, CCRN
Chapter 1
Wellness Nutrition
Lesson 1.1
Wellness Nutrition
Objectives
Define health and wellness.
Describe health promotion.
State the purpose of Healthy People 2030
(HP2030).
Describe health literacy.
Identify the six nutrient categories.
List the functions of essential nutrients.
Role in Wellness
Concepts of health and wellness for which we
strive to achieve.
Educate about the nutrients, foods, and related
issues for our personal health and wellness
goals.
Prepare nursing health professionals who
understand the function and context of
prescribed care for nutritional intervention
Definition of Health
Health is the merging and balancing of five
physical and psychologic dimensions of health:
physical, intellectual, emotional, social, and
spiritual.
Nutrition is the study of essential nutrients and
the processes by which nutrients are used by
the body.
Definition of Wellness
Wellness is a lifestyle that enhances our level of
health.
Wellness Effort Roller Coaster
Health Promotion (1 of 2)
Health promotion consists of strategies used to
increase the level of health of individuals,
families, groups, and communities.
Knowledge
Techniques
Community supports
Health Promotion (2 of 2)
Healthy People 2030
Nutrition monitoring
National Health and Nutrition Examination Survey
(NHANES)
What We Eat in America (WWEIA)
Disease Prevention Through Nutrition
Disease prevention is the recognition of a
danger to health that could be reduced or
alleviated through specific actions or changes in
lifestyle behaviors.
Primary, secondary, and tertiary prevention
Role of nutrition
Health Literacy
Health literacy is the ability to understand basic
health concepts and apply them to one’s own
health decisions.
Formal education
Nonformal education
Informal education
Figure 1.3 Health Literacy Context
Overview of Nutrients Within the
Body
Six nutrient categories:
Carbohydrates (CHO)
Proteins
Lipids (fats)
Vitamins
Minerals
Water
Figure 1.4 Foods Contain a Mixture of
Nutrients
Functions of Essential Nutrients in the
Body
Providing energy
Regulating body processes
Aiding growth and repair of body tissues
Food, Energy, and Nutrients
Organic nutrients composed of hydrogen,
oxygen, and carbon
CHO, proteins, lipids, and vitamins
Energy-yielding nutrients are organic
Carbohydrates, proteins, and lipids
Energy released from food measured in
kilocalories (kcal: thousands of calories) or
calories
Kilocalorie Values
Nutrient Kilocalorie Value per Gram
Carbohydrates 4
Proteins 4
Lipids (fats) 9
Alcohol 7
Carbohydrates
Major source of energy and dietary fiber
Simple carbohydrates found in fruits, milk, and
sweeteners
Complex carbohydrates found in cereals, grains,
fruits, and vegetables
All except dietary fiber broken down to units of
glucose
Glucose: most efficient form of energy for body
Proteins
Provide energy and perform extensive functions
in body
Composed of 20 amino acids
Nine essential amino acids found in animal and plant
sources
Consumption of excess protein
Lipids (Fats)
Provide densest form of energy and other
functions in the body and in foods
Three categories of lipids: triglycerides,
phospholipids, and sterols
Relationship between consumption of lipids and
risk for diet-related diseases
Vitamins
Compounds that indirectly assist other nutrients
through processes of digestion, absorption,
metabolism, and excretion
Thirteen vitamins, each with specific function
Fat-soluble vitamins and water-soluble vitamins
Found in many foods, especially fruits and
vegetables
Minerals
Serve structural purposes in body and found in
body fluids
Sixteen essential minerals, categorized as major
and trace minerals
Found in fruits, vegetables, dairy, meats, and
legumes
Water
Functions as major part of every tissue in body
Fluid within which substances can break down and re-
form
As blood constituent, provides transportation for
nutrients
Equivalent of 9 to 13 cups water a day
consumed from foods and beverages
Dietary Standards
Dietary standards are a guide to adequate
nutrient intake levels against which to compare
nutrient values of foods consumed.
Dietary Reference Intakes (DRIs)
Based on
Review of scientific data
Providing nutrients in adequate amounts to prevent
nutritional deficiency states
Assessment of nutrient function to reduce risk of
chronic diet-related diseases
Evaluation of nutrient consumption levels among US
and Canadian populations
Applicable to various individuals and population
groups
Dietary Reference Intakes: Terms
Estimated Average Requirement (EAR)
Recommended Dietary Allowance (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)
Acceptable Macronutrient Distribution Range
(AMDR)
Use of Dietary Reference Intakes
Planning for large groups, such as the military
Creating dietary standards for governmental
food assistance programs
Interpreting food consumption information on
individuals and populations
Developing new food products, such as imitation
products
Additional Standards
Estimated Energy Requirement (EER)
Standards of international organizations such as
the World Health Organization (WHO)
Adequate Eating Patterns
Assortment
Balance
Nutrient density
Imbalanced Dietary Intake
Undernutrition
Overnutrition
Malnutrition
Toward a Positive Nutrition Lifestyle
Self-efficacy is the perception of people’s ability
to have power over their lives and behaviors.
Positive self-efficacy
Negative self-efficacy
