LEARNING OBJECTIVES
• Tounderstand the impact of diet on health.
• To know different types of diet
• To know the effects of diet on drugs and vice versa
4.
INTRODUCTION
Nutrition plays avital role in maintaining and promoting our overall health.
• The food we consume provides essential nutrients that our body needs for various
functions.
• Dietary guidelines have been developed to provide evidence-based food and beverage
recommendations for populations; aiming to promote a diet that meets the nutrient
requirement, and to prevent diet-related diseases such as dental caries and obesity.
5.
DEFINITION OFTERMS
• Diet:refers to the total amount of food consumed by individuals;
• Health Conditions like illnesses, injuries and impairments, affect our ability to function or
enjoy life. Many of them are related to food and nutrition – from food allergies and
intolerances, over dental and gut health, to the non-communicable diseases, like diabetes,
cancers, cardiovascular, and respiratory diseases.
• Drugs any substance (other than food) that is used to prevent, diagnose, treat, or relieve
symptoms of a disease or abnormal condition.
6.
Carbohydrates: Main sourceof energy; found in grains, fruits, and vegetables.
Proteins: Building blocks for tissues, muscles, and enzymes; present in meat, legumes, and
dairy.
Fats: Essential for energy storage and cell function; sources include nuts, oils, and fatty fish.
• Vitamins and Minerals: Crucial for various bodily processes; found in fruits, vegetables,
and supplements.
KEY NUTRIENTS
8.
HEALTHY DIET REGIMEN
Ahealthy diet helps to protect against malnutrition in all its forms, as well as non
communicable diseases (NCDs), including diabetes, heart disease, stroke and cancer.
• Unhealthy diet and lack of physical activity are leading global risks to health
• Total fat should not exceed 30% of total energy intake. Intake of saturated fats should be
less than 10% of total energy intake, and intake of trans-fats less than 1%
• Limiting intake of free sugars to less than 10% of total energy intake
• Keeping salt intake to less than 5 g per day. WHO, 2020
9.
IMPORTANCE OF HEALTHYDIET
• To maintain health by preventing loss of muscle strength, bone mass, and vitamin
deficiency states
• To help control and/or treat chronic diseases and conditions such as high blood pressure,
diabetes mellitus, sleep apnea, and celiac disease.
• Manage weight, prevents overweight and obesity
• Reduces the risk of chronic disease
• Reduces the risk of early mortality
• Better quality of life
DIETARY APPROACHES TOSTOP HYPERTENSION (DASH DIET)
• Goal: Improve Blood Pressure
• By increasing: Potassium, magnesium, calcium, protein and fibre
• By decreasing: Saturated fat, trans fat, sugars
• Intake Focus: Increase fruits, vegetables, seeds, nuts, legume
• Include: whole grains, low fat dairy, lean proteins
• Reduce: Sugars, Red Meats, Saturated Fats,
• Reduce Alcohol Intake
NIH: Nat’l Heart, Lung, and Blood Institute, Mayoclinic.org (2022)
14.
MEDITERRANEAN DIET
• It’san overall healthy diet and has been associated with improvements in decreasing the
risks for chronic disease
• Reduced risk for CV mortality
• Reduced risk in overall mortality
• Reduced risk of Cancer, Parkinsons,Alzheimer’s
• With addition of nuts and extra-virgin olive oil (EVOO)= risk of Breast Ca
↓
15.
• Goals;
• Focuson fruits, vegetables, whole grains, reduce red meat
• Reduced intake of saturated fats and trans fats
• Use polyunsaturated (e.g. Nuts, canola oil, soybean oil, flaxseed), and monounsaturated fats
(e.g. Extra virgin olive oil, high oleic oils, avocados), whole grains, or low-GI carbohydrates)
• Aids in improvements in cholesterol profile, clotting, blood pressure, blood vessels
• Limit alcohol
MEDITERRANEAN DIET CONT’D
17.
THERAPEUTIC DIETS
• Thistype of diet is often ordered to:
• Maintain, restore and correct nutritional status
• To decrease calories for weight control and provide extra calories for weight gain
• To balance amounts of carbohydrates, fat and protein for control of diabetes
• To provide a greater amount of a nutrient such as protein and decrease the amount of a
nutrient such as sodium
• To provide texture modifications due to problems with chewing and/or swallowing
18.
• Based onthe basic diets and used as
treatments, they are:
• Regular diet
• Liquid diet
• Soft diet
• Diabetic diet
• Calorie controlled diet
• Low cholesterol diet
• Fat restricted (low-fat) diet
• Sodium restricted diet
• Protein diet
• Bland diet
• Low residue diet
• High food fibre diet
THERAPEUTIC DIETS CONT’D
19.
LIQUID DIETS
• Nutritionallyinadequate and should only be used for short periods of time
• Uses:
• After surgery or a heart attack
• Pts with acute infections or digestive problems
• To replace fluids lost by vomiting or diarrhea
• Before some Xrays of digestive tract
20.
SOFT DIET
• Similarto regular diet( used for ambulatory patients and has a slightly reduced caloric
content) but foods must require little chewing and be easy to digest
• Avoid meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich
desserts, fried foods, raw fruits and veggies, nuts, and coconuts
21.
DIABETIC DIET
• Fruitsand vegetables
• Whole grains, such as whole wheat, brown rice, barley, quinoa, and oats
• Proteins, such as lean meats, chicken, turkey, fish, eggs, nuts, beans, lentils, and tofu
• Non-fat or low-fat dairy, such as milk, yogurt, and cheese
• Avoid high-carb foods and drinks, sugary drinks, fried foods, foods high in sodium
22.
CALORIE CONTROLLED DIET
LOW-CALORIEDIET
• Used for pts who are overweight
• Avoid or limit high calories foods such as:
• Butter, cream, whole milk, cream soups or gravies, sweet soft drinks, alcoholic beverages,
salad dressings, fatty meats, candy and rich desserts
23.
CALORIE CONTROLLED DIET
HIGH-CALORIEDIET
• Used for patients who are underweight, or who have anorexia nervosa, hyperthyroidism,
or cancer
• Extra proteins and carbs are included
• Avoid high-bulk foods such as green salads, watermelon and fibrous fruits
• Avoid high-fat foods such as fried foods, rich pastries, and cheese cake because they
digest slowly and spoil appetite
24.
LOW CHOLESTEROL DIET
•Restricts foods containing cholesterol
• Used for pts with atherosclerosis and heart disease
• Limit foods high in saturated fats such as beef, liver, pork, lamb, egg yolk, cream, cheese,
natural cheeses, shellfish, whole milk, and coconut and palm oil products
25.
FAT RESTRICTED ORLOW-FAT DIET
• Used for pts with gallbladder and liver disease, obesity, and certain heart diseases
• Avoid cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods,
salad dressings, nuts, and coconut
• Low fat diet
• Clients with hepatic, cystic, and pancreatic diseases, hypercholesterolemia,
arteriosclerosis, coronary heart disease and obesity.
• Restricted oil and forbidden fat, and fried food.
26.
SODIUM RESTRICTED DIET
(LOWSODIUM OR LOW SALT DIET)
• Used for patients with cardiovascular diseases such as hypertension or congestive heart
disease, kidney disease, edema, ascites, aura eclampsia and chronic nephritis.
• Avoid or limit addition of salt to any food, smoked meats or fish, processed foods,
pickles, sauerkraut, olives, and processed cheeses
• No salt in cooking except for natural sodium in food, with no more than 0.5g/d
• Restricted salt in cooking and diet, with total amount of salt < 2g/ d for adult except for
natural sodium in food. Pickled food is forbidden
27.
HIGH PROTEIN DIET
•Used for children and adolescents who need additional growth, pregnant or lactating
women, before and/or after surgery, pts suffering from burns, fevers, or infections
• Regular diet with added protein rich foods such as meats, fish, milk, cheese, and eggs
• Clients with long-term consumptive diseases, malnutrition, anemia, burns, malignancy,
nephritic syndrome, hypoprotein, and those before or after operation, in pregnancy, and
lactation.
28.
LOW PROTEIN DIET
•Used for patients with certain kidney diseases and for certain allergic conditions
• Regular diet with limited or decreased protein rich foods
• Clients who need limited protein intake, such as acute nephritis, uremia, and hepatic
coma.
29.
BLAND DIET
• Consistsof easily digested foods that do not irritate the digestive tract
• Used for patients with ulcers and other digestive diseases
• Avoid coarse foods, fried foods, highly seasoned foods, pastries, raw fruits and veggies,
alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meats and fish.
30.
LOW RESIDUE DIET
•Used for patients with digestive and rectal diseases such as colitis or diarrhea
• Eliminates or limits foods high in bulk or fiber such as raw fruits and veggies, whole
grains and cereals, nuts, seeds, beans and peas, coconut, and fried foods
31.
DIET AND DRUGS
•Medications can affect the way the body uses nutrients in food. In addition, certain foods or
nutrients in food can affect the action of medications.
• A drug-nutrient interaction is the effect of a medication on food or a nutrient in food.
Medications interact with foods and nutrients in several ways. Medications can decrease
appetite or change the way a nutrient is absorbed, metabolized, or excreted.
• A food-drug interaction is the effect of food or a nutrient in food on a medication. Dietary
nutrients can affect medications by altering their absorption or metabolism.The food eaten
could make medications work faster, slower, or even prevent them from working at all.
34.
DRUG-NUTRIENT INTERACTIONS
Medications candecrease appetite or cause nausea, vomiting, an unpleasant taste, or dry
mouth.This can affect nutritional health by causing poor food intake.
Example:Appetite suppressants are medications that directly affect food intake by
depressing appetite.
• Example: Several cancer medications and treatments may cause nausea, vomiting, sore, or
dry mouth resulting in poor food intake.
35.
Medications can decreasenutrient absorption.
Example: Laxatives can decrease the absorption of many vitamins and minerals. Laxatives cause
food to move rapidly through the body causing poor nutrient absorption.
Example: Some anticonvulsants can decrease folate absorption.
Medications can slow down nutrient production.
• Example:Vitamin K is produced by bacteria in the intestines. Antibiotics kill harmful bacteria,
but they can also kill helpful bacteria, including bacteria that produce vitamin K in the intestine
DRUG-NUTRIENT INTERACTIONS CONT’D
36.
Medications can interferewith the body’s ability to metabolize nutrients.
Example: Some anticonvulsants alter the activity of liver enzymes, causing increase
metabolism of folate, vitamin D and vitamin K.
Medications can increase the loss of a nutrient.
• Example: Diuretics remove excess fluid from the body. Some diuretics may also increase
loss of potassium along with fluids. Potassium is very important in proper functioning of
the heart and other muscles.
DRUG-NUTRIENT INTERACTIONS CONT’D
37.
FOOD-DRUG INTERACTIONS
• Foodcan increase or decrease the absorption of a drug.Absorbing less than the intended
dose may decrease the effect of the drug. Absorbing more than the intended dose
increases the chance for an overdose effect.
• Example: Drugs are absorbed more quickly into the body when the stomach is empty.
Having food in the stomach will slow down a medication’s absorption. Sometimes a
medication should be taken with food. Other medications should be taken on an empty
stomach, one hour before or two hours after eating. It is important to read the
directions to see if a medication should be taken with or without food.
38.
Foods or nutrientsmay interfere with a drug’s metabolism or a drug’s action in the body.
Example:Aged and fermented foods contain a chemical called tyramine that interacts with
a medication, monoamine oxidase inhibitor.This interaction can result in dangerously high
blood pressure.
• Example:Vitamin K can decrease the effectiveness of certain anticoagulant medications.
FOOD-DRUG INTERACTIONS CONT’D
39.
Foods or nutrientsmay be needed for the removal of a medication from the body.
• Example: Liver enzymes prepare medications for removal from the body.These enzymes
require nutrients to work properly. If required nutrients are not present, medications
may stay active in the body longer than they are supposed to.
FOOD-DRUG INTERACTIONS CONT’D
40.
ALCOHOL
• Alcohol andmedications do not mix well. Alcohol can adversely affect medications as
well as nutrients.
• Alcohol can slow down the body’s metabolism.As a result medications can stay active in
the body longer than they were supposed to.
• In some cases, mixing alcohol and medications can be fatal
41.
NUTRIENT SUPPLEMENTS
• Nutrientsupplements themselves can result in drug-nutrient interactions. In excessive
amounts, vitamins and minerals act like drugs instead of nutrients.
• Nutrients in excessive amounts may interact with other nutrients or may even be toxic.
• Large amounts of zinc can interfere with copper and iron absorption. Similarly, large
amounts of iron can interfere with zinc absorption.
45.
LOWERING THE RISKOF DRUG-NUTRIENT
INTERACTIONS
Eat a healthy diet following the recommended servings from the USDA MyPlate Plan.
Follow directions on how to take medication (prescription and over-the-counter).
Read warning labels on both prescription and over-the-counter medications.
Do not share medications with others or take other peoples’ medications.
• Do not take over-the-counter medications frequently on your own.
46.
Tell your physicianabout everything you are taking, including over-the-counter medications,
alcohol, and herbal products.
Tell your physician and pharmacist about any new or intensified symptoms that develop
when taking a medication.
Keep a list of all medications (prescription and over-the-counter) that you use.
• If you have questions, ask your pharmacist, physician, or dietitian for answers.
LOWERING THE RISK OF DRUG-NUTRIENT
INTERACTIONS CONT’D
47.
CONCLUSION
• What weeat has profound effects on our overall health and well-being.
• Dietary habits influence risk of certain diseases.While some foods may lead to chronic
health conditions, others can offer therapeutic and protective qualities.
• Nutrition can affect the body’s response to drugs; conversely, drugs can affect the body’s
nutrition.
• Foods can enhance, delay, or decrease drug absorption.
48.
ASSIGNMENT
• Write onhow unhealthy diet can cause cancer and osteoporosis and the recommended
dietary regimen in its prevention.
• Write on other types of therapeutic diets.
49.
REFERENCES
Whitney, E.N. &Rolfes, S.R. (2015). Understanding Nutrition, 14th
ed.,Wadsworth, Cengage Learning,
Belmont, CA.
Bernstein, M., & Munoz, N. (2016). Nutrition for the Older Adult, 2nd
ed., Jones and Bartlett
Publishers, Sudbury, MA.
United States Department of Agriculture. ChooseMyPlate.gov.Accessed at www.choosemyplate.gov
• Hermann. J. (Oct, 2019). Drug – Nutrient Interactions
https://extension.okstate.edu/fact-sheets/drug-nutrient-interactions.html
• https://www.who.int/news-room/fact-sheets/detail/healthy-diet
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