Nutritional needs
Carbohydrates, proteins, fats, fibres, vitamins and minerals and water in food ensure the proper functioning of the body and provide the energy needed to carry out the various activities of daily life.
Depending on your family member’s diseases, it may be necessary to adapt diet taking into account the recommendations of the physician or nurse.
Our body needs more than 40 different nutrients and these cannot be found altogether in just one particular food. We should, therefore, vary the type of food by changing, for example, the type of fruit or vegetables we eat throughout the day.
The food wheel
The size of the different groups explains their ideal percentage on a daily diet.
Cereals and derivatives, tubers – 28%; Seeds – 23%; Fruit – 20%; Dairy products – 18%; Meat, fish and eggs – 5%; Vegetables – 4%; Fats and oils – 2%; Water (1.5 to 2L).
The PROTEINS have a ‘building’ function in our body because they are fundamental in the growth and formation of our cells. The ingestion of this nutrient is fundamental and, depending on the clinical condition of your family member, it may even be necessary to adjust the recommended dose, increasing or reducing the protein content in the diet. The lack of protein can result in atrophy of the muscles, intellectual retardation and hinder the healing of the wounds. As an example: meat, fish, egg, milk…
CARBOHYDRATES are an essential nutrient in diet and the main energy source for the human body. The lack of carbohydrates in the diet can cause weakness, muscle fatigue and decrease intellectual capacity. As an example: rice, pasta, potato, bean, bread…
The consumption of cereals, fruits and vegetables (rich in FIBRE) must be encouraged for good bowel functioning. These nutrients are essential to regulate bowel functioning and reduce obesity risk.
FATS have an energetic function and are also part of the cell formation process. Fats can be either animal origin (butter) or vegetable origin (olive oil). The ingestion of essential fatty acids, such as omega 6 (nuts, chestnuts, seeds, and soybean, sunflower and corn oil) and omega 3 (flaxseed, salmon, herring, sardines and algae) should be maintained and the consumption of saturated fats (butter type, fried, cakes…) should be avoided.
VITAMINS AND MINERALS – Iron, zinc, calcium or vitamin D or B, are essential to a balanced diet. These nutrients are extremely important for maintaining healthy bones or teeth and for our body’s defences. As an example: orange, carrot, cabbage, lentils, nuts and dairy products…
WATER is the largest component of the human body. Water plays a key role in regulating the different organ functions of the human body.
NUTRITIONAL SUPPLEMENTS are often recommended by physicians or nutritionists to people with a higher risk of malnutrition. They are high in protein and fat and can either be liquid or pureed texture with different flavours.
Several and small portion meals are recommended (4 to 6 per day). Attention must be paid to the monitoring of your family member body weight. If the patient is bedridden, the health team should be able to assist you.
Breakfast – Milk with barley or tea + bread or toast with ham/low-fat cheese
Mid morning – fruit + biscuit/half a bread
Lunch – soup + meat or fish cooked/grilled/stewed with rice and vegetables + fruit
Mid afternoon – Yoghurt + biscuit/half a bread
Dinner – soup + meat or fish cooked/grilled/stewed with pasta and vegetables + fruit
Supper – Milk or tea (avoid black tea) + biscuit
Some aspects must be considered:
Healthy meal (suggestion)
- Eat fish and meat alternately at meals. You can choose meat for lunch and fish for dinner (easier for digestion).
- Moderate meat consumption is advised and preferably white meat (turkey, rabbit or chicken).
- Alternately accompaniments (rice, potatoes and pasta), not eaten together. All meals should be accompanied by salad or vegetables and soup should also be included at mealtimes.
- Soups should have vegetable and be as varied as possible.
- Preferred fat in the preparation of food must be olive oil.
- Preferably choose cooked and grilled food.
- Reduce the amount of salt in cooking, use other spices such as herbs.
- Eat fruit for dessert, as varied as possible (raw, cooked or roasted).
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