Nutrition and Wellness (Breastfeeding)
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Chapter16-NutritionandWellness.pptx
Chapter 16:
Nutrition and Wellness
Chapter XX:
Chapter Title
Learning Outcomes
Cognitive Domain
Note: AAMA/CAAHEP 2015 Standards are italicized.
1. Spell and define the key terms
2. Identify body systems
3. List major organs in each body system
4. Identify the anatomical location of major organs in each body system
5. Describe the normal function of the digestive system
6. Analyze health care results as reported in graphs and/or tables (BMI)
7. Describe dietary nutrients including carbohydrates, fats, proteins, minerals, electrolytes, vitamins, fiber, and water. Discuss the body’s basal metabolic rate and its importance in weight management.
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2
Learning Outcomes
8. Explain how to use the food pyramid and MyPlate guides to promote healthy food choices
9. Read and explain the information on food labels
10. Identify the special dietary needs for weight control, cardiovascular disease, and hypertension
11. Define the function of dietary supplements
12. List the components of physical fitness
13. Discuss suggestions for a healthy lifestyle
14. Explain the importance of disease prevention
15. List and describe the effects of the substances most commonly abused
16. Recognize the dangers of substance abuse
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Learning Outcomes (cont'd.)
Psychomotor Domain
Note: AAMA/CAAHEP 2015 Standards are italicized.
1. Teach a patient how to read food labels (Procedure 16-1)
2. Document patient care accurately in the medical record
3. Develop a meal plan utilizing the basic principles of nutrition (Procedure 16-2)
4. Instruct a patient according to the patient’s special dietary needs (Procedure 16-2)
5. Coach patients appropriately considering a. cultural diversity, b. developmental life stage, and c. communication barriers
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Learning Outcomes (cont'd.)
Affective Domain
Note: AAMA/CAAHEP 2015 Standards are italicized.
1. Incorporate critical thinking skills when performing patient assessment
2. Incorporate critical thinking skills when performing patient care
3. Show awareness of a patient’s concerns regarding dietary changes
4. Protect the integrity of the medical record
5. Demonstrate a. empathy, b. active listening, and c. nonverbal communication
6. Demonstrate the principles of self-boundaries
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Learning Outcomes (cont'd.)
7. Demonstrate respect for individual diversity, including a. gender, b. race, c. religion, d. age, e. economic status and f. appearance
8. Explain to a patient the rationale for performance of a procedure
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Learning Outcomes (cont'd.)
ABHES Competencies
1. Comprehend and explain to the patient the importance of diet and nutrition
2. Effectively convey and educate patients regarding the proper diet and nutrition guidelines
3. Identify categories of patients that require special diets or diet modifications
4. Document accurately
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As a medical assistant, you should consider yourself a role model for your patients. Throughout your career, you will have many opportunities to teach patients the essentials of good health and disease prevention by knowing how behaviors affect short-term and long-term health.
Introduction
Together, diet and exercise offer important benefits for overall health maintenance and disease prevention for people of all ages.
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Digestion and Metabolism
Digestion begins in mouth as enzymes in saliva start to break down chewed food
Partly digested food passes through digestive tract, where enzymes continue to break down food
In small intestines, process of absorption nutrients into bloodstream
Nutrients taken to liver to be further broken down and filtered to every cell in the body
Any nutrients not needed are eliminated from the body or stored as fat for future energy use
metabolism: sum of chemical processes that result in growth,
energy production, elimination of waste, and body functions
performed as digested nutrients are distributed;
conversion of oxygen and calories to energy
Digestion consists of both the physical and chemical breakdown of complex food into simpler substances that the body can use for energy.
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Digestion and Metabolism (cont’d.)
Catabolism creates energy
Measured in calories
Needed for cell growth
Needed for heat production
Example = glycogen pyruvic acid
Nutrients reassembling to produce substances required by body = anabolism
Example = amino acid protein
catabolism: the destructive phase of metabolism in which
larger molecules are converted into smaller molecules
The speed of these metabolic processes is particular to each individual, which explains why some people seem to be able to eat more and maintain a healthy weight, whereas others consume the same amount of food and gain weight.
anabolism: the constructive phase of metabolism, when
smaller molecules are converted to large ones
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Essentials of Nutrition
Making healthy food choices is best way to maintain a state of wellness including homeostasis
Diet that includes all nutrients in adequate amounts increases body’s ability to maintain wellness
homeostasis: maintaining a constant internal environment by balancing positive and negative feedback
calories: a unit of heat content or energy. The amount of heat necessary to raise 1 g of water from 14.5 to 15.5˚C (small calorie)
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Essentials of Nutrition (cont’d.)
Nutrients
Essential elements found in food include:
Vitamins and minerals
Carbohydrates
Proteins
Fiber
Fat
Micronutrients
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Essentials of Nutrition (cont’d.)
Carbohydrates
Provide energy:
Found in grain, fruits, vegetables, legumes and sugar
Complex carbohydrates
Simple carbohydrates
Refined sugars:
High calories—no nutritious value
Carbohydrates are chemical substances that are broken down by the body into simple sugars (glucose), which provide energy to all cells of the body.
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Essentials of Nutrition (cont’d.)
Proteins
Contain amino acids:
Provide energy
Build and repair tissue
Assist with antibody production
80 found in nature:
Human body needs 20
Body produces 11
Other 9 called essential amino acids
Some animal proteins provide all necessary
A combination of both types of proteins, complete and incomplete, will ensure a proper amount of protein in the diet.
Essential amino acids: amino acids nutritionally required by an organism and that must be supplied in its diet
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Essentials of Nutrition (cont’d.)
Complete proteins:
Milk
Cheese
Eggs
Meat (includes fish and poultry)
Incomplete proteins:
Plants
Beans
Legumes
Nuts and seeds
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Essentials of Nutrition (cont’d.)
Fats
Concentrated source of heat production and energy:
Provide essential fatty acids
Heart, skeletal muscle and other tissues derive energy
Composed of:
Carbon
Hydrogen
Oxygen
Fats have important functions:
Cushion and protect organs
Sustain temperature
Proper cell functioning
Fats, also known as lipids, serve as a concentrated source of heat production and energy and provide essential fatty acids.
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Essentials of Nutrition (cont’d.)
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Essentials of Nutrition (cont’d.)
Vitamins
Organic substances that enhance breakdown of proteins, carbohydrates, and fats
Used in formation of blood cells and hormones
Production of vital neurochemicals
Fat-soluble vitamins:
A, D, E, and K
Absorbed with foods that contain fat
Excess stored in body in liver, kidneys, and body fat
The consumption of additional fat-soluble vitamins should be avoided because the body stores these vitamins, and an excess can result in serious illness.
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Essentials of Nutrition (cont’d.)
Water soluble:
Vitamins C
B-complex
Thiamin
Folic acid
Riboflavin
Niacin
Should be consumed daily
Excess excreted by body daily
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Checkpoint Question
Based on what Jack Stone, the medical assistant at Great Falls Medical Center, knows about vitamins, why is it important to follow the recommended dosage of a fat-soluble vitamin?
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Checkpoint Answer
Fat-soluble vitamins are usually absorbed with foods that contain fat and are stored in the liver, kidneys, and body fat.
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Essentials of Nutrition (cont’d.)
Minerals
Body uses minerals in differing amounts
Minerals required in small amounts = trace minerals:
Flourine
Zinc
Copper
Cobalt
Chromium
Minerals are inorganic substances used in the formation of hard and soft body tissue, muscle contraction, nerve conduction, and blood clotting.
minerals: inorganic substances (such as sodium, potassium,
calcium, phosphorus, magnesium, iron, iodine, fluorine,
zinc, copper, cobalt, and chromium) used in the formation
of hard and soft body tissue; necessary for muscle contraction,
nerve conduction, and blood clotting
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Essentials of Nutrition (cont’d.)
Cholesterol
Produced by all animals
Contained in animal products:
Meat
Poultry
Seafood
Eggs
Dairy
Necessary for body functioning
National Cholesterol Education Program (NCEP) recommends adult daily consumption of <300 mg of dietary cholesterol to avoid excess cholesterol in bloodstream
Any excess cholesterol in the blood can result in plaque buildup inside the blood vessels, eventually causing occlusion or blockage of the blood vessel.
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Essentials of Nutrition (cont’d.)
Lipoproteins
Substances composed of lipids and proteins that transport cholesterol between the liver and arterial walls
Found only in body—not food
Amounts and types are indicators of risk of heart disease
Two types of lipoproteins:
Low-density lipoproteins (LDL):
Transports cholesterol from liver to walls of large and medium-sized arteries
Excess LDL causes plaques
Impairs circulation
As LDL levels rise--risk of heart disease increases
LDL or “bad” cholesterol (above 160 mg/dL= increased risk; optimal < 100 mg/dL )
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Essentials of Nutrition (cont’d.)
High-density lipoproteins (HDL):
Carries cholesterol away from arterial walls to liver
Removes cholesterol from body
High levels of HDL
Reduction in risk of heart disease
Called “good” cholesterol
HDL level above 60 mg/dL lowers risk of heart disease; <40 mg/dL major heart disease risk factor
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Checkpoint Question
A parent of one of the children seen at Great Falls Medical Center ask Jack Stone, CMA(AAMA), about complete proteins and where are they found. How should he answer this question?
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Checkpoint Answer
A complete protein is one that contains all nine essential amino acids. Complete proteins are found in milk, cheese, eggs, and meats.
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Essentials of Nutrition (cont’d.)
Fiber
Needed to help with elimination of waste
Vegetables, raw and cooked fruits, whole-grain foods contain fiber
Some patients with chronic colitis, or ileitis may follow low fiber diet
Also encouraged to avoid fatty foods, and eat lots of whole grains
High fiber diet for constipation or to regulate bowel movements
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Essentials of Nutrition (cont’d.)
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Essentials of Nutrition (cont’d.)
Nutritional Guidelines
Multiple government agencies involved in establishing healthy diet guidelines:
United States Department of Health and Human Services (DHHS)
United States Department of Agriculture (USDA)
National Academy of Sciences
Food and Nutrition Board
Web sites provide additional information
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Essentials of Nutrition (cont’d.)
MyPyramid and MyPlate Guidelines
USDA developed food guidance system—MyPyramid
Help people maintain healthy diets, exercise level
Developed in 2005
Includes five basic food groups plus “oils”:
Grains
Vegetables
Fruits
Milk
Meat and beans
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Essentials of Nutrition (cont’d.)
Anatomy of MyPyramid.
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Essentials of Nutrition (cont’d.)
MyPyramid guide based on a 2,000-calorie diet.
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Essentials of Nutrition (cont’d.)
Rolled out updated in 2011 — MyPlate:
Does not give specific information about serving sizes
Reminder to Americans to choose reduced portions at meals
Include a plate of 50% fruits and vegetables
Drink fat-free or 1% milk
Eat whole grains
Decrease dietary sodium by comparing and choosing those with low numbers
Drink water instead of sugary drinks
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Essentials of Nutrition (cont’d.)
MyPlate icon.
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Essentials of Nutrition (cont’d.)
Grains
USDA recommends whole grains for half of daily servings
Entire grain kernel that contains fiber, vitamins, carbohydrates, proteins and antioxidants
When selecting food groups—look for:
Whole wheat
Bulgur
Whole-grain corn
Oatmeal
Whole oats
Wild rice at beginning of list
Check for high percentage of daily fiber
Foods in the grain food group include bread, cereal, oatmeal, crackers, rice, and
pasta.
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Essentials of Nutrition (cont’d.)
Substitute whole wheat flour when baking
Choose whole-grain snacks — popcorn or baked tortilla chips
Eat whole grain cereals — muesli or toasted oat
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Essentials of Nutrition (cont’d.)
Vegetables
Five categories:
Dark green
Orange
Dry beans and peas
Starchy
Other
The key to choosing foods within this group is to select a variety of
vegetables from different categories.
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Essentials of Nutrition (cont’d.)
Eat fresh, seasonal:
Processed foods contain sauces, seasoning adding sodium and fat
Look for vegetables without added salt
Choose foods with high levels of potassium
Eat salad daily — minimal dressing
Prepare vegetable main dishes — soups or stews
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Essentials of Nutrition (cont’d.)
Fruits
Includes:
Fresh
Fruit juice
Frozen, dried and canned fruit
Get majority of servings from whole fruit—not juice:
Whole fruit contains fiber
Check labels for items that do not contain added sugar:
Fruit stored in 100% juice or water—not syrup
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Essentials of Nutrition (cont’d.)
Eat a wide variety of fruits for maximum nutritional benefit:
Add fresh fruit to cereal
Drink 100% orange or grapefruit juice
Snack on cut-up or dried fruit
Substitute applesauce for portion of oil in recipes
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Essentials of Nutrition (cont’d.)
Milk
Includes milk products that retain calcium content:
Butter and cream cheese do not
Important to select low-fat or nonfat:
Nonfat or low-snack choices:
Pudding
Yogurt
Lactose free options available
Also referred to as the “milk, yogurt, and cheese group,” this food group
includes all milk and milk products that retain their calcium content.
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Essentials of Nutrition (cont’d.)
Meat and Beans
High fat and cholesterol content make varying food choices important
Select variety for greatest nutritional benefit:
Example—sunflower seeds and almonds high in vitamin E
Salmon and trout contain omega-3 fatty acids
Eggs, beef, poultry, pork—good sources of proteins
Vegetarians should alternate protein sources
The meat and beans group includes all foods made from meat, poultry, eggs, dry beans, peas, nuts, and seeds.
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Essentials of Nutrition (cont’d.)
Select lean cuts of beef:
Round steaks
Roast
Top loin sirloin
Buy 90% or greater lean ground beef
Skinless chicken or turkey
Prepare without adding fat
Prepare meatless main dishes
Eat fish more often than meat or poultry
Substitute nuts in dishes containing meat or poultry
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Essentials of Nutrition (cont’d.)
Oils
Fats that are liquid form at room temperatures:
Vegetable oils
Natural plant and fish sources
Recommended daily servings are small—several teaspoons
Most important guideline in this category—avoid exceeding recommended amounts
Most people consume enough oils in the foods they eat:
Olives and fish
Salad dressing
Nuts
Fats that are solid at room temperature, such as butter, shortening, and beef or chicken fat, are not considered oils.
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Checkpoint Question
Who publishes the MyPyramid and MyPlate food guidance systems and why?
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Checkpoint Answer
The USDA developed MyPyramid food guidance system in 1992. In 2011, they provided a new, simplified visual reference known as MyPlate. The goal is to help people maintain a healthy diet and sufficient exercise levels.
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Essentials of Nutrition (cont’d.)
Understanding Food Labels
Most manufacturers except meat and poultry
Required to list nutritional information on package
Food and Drug administration regulates mandatory food labeling
Includes measurements of:
Calories and fat content
Cholesterol and sodium
Carbohydrates and dietary fiber
Protein and vitamins
Calcium and other nutrients
The Nutritional Labeling and Education Act was passed in 1990 to help consumers identify nutritional content in food products.
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Essentials of Nutrition (cont’d.)
Food label gives amount in one serving size:
Percentage of total daily intake listed on right
A DV (daily value) of 0% is listed for those things that should be kept to minimum
Sample food label.
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Checkpoint Question
Jack Stone explains to a parent that food labels contain nutritional information about the food or product. What information is listed on the right side of a food label?
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Checkpoint Answer
The right side of the food label gives the percentage of the total daily intake recommended that is contained in one serving.
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Essentials of Nutrition (cont’d.)
Therapeutic Nutrition
Each part of lifespan requires different nutritional needs
Patient’s medical condition or situation will require:
Diet restrictions
Special foods
Medical assistant will teach patient how to follow physician ordered diet:
Example — chronic conditions such as diabetes or heart disease
Regardless of the reason for the therapeutic diet, the purposes include facilitating the healing process, promoting healthy weight, assisting with chewing and swallowing, and/or influencing the components found in blood, such as cholesterol or blood glucose levels.
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Essentials of Nutrition (cont’d.)
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Checkpoint Question
List four possible reasons for a patient’s need for a special therapeutic diet.
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Checkpoint Question
The purposes of therapeutic diets are to:
Facilitate the healing process
Promote healthy weight
Assist with chewing and swallowing
Influence the components found in blood such as cholesterol
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Wellness
Physical Fitness
Healthy and balanced diet and regular exercise required to maintain physical fitness
Physical movement helps:
Maintain healthy musculoskeletal system
Normal weight
Positive mental attitude
Improves immune system
Causes production of endorphins
That tend to produce euphoria
Physical fitness is characterized by endurance, flexibility, and strength.
Endorphins: chemical that are often called the body’s ” natural painkillers” that tend to produce a euphoria or “good feeling.” release often caused by physical movement or exercise
euphoria: a feeling of well-being
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Wellness (cont’d.)
Components of Physical Fitness
Cardiovascular health and endurance — aerobic activities
Flexibility — stretching exercise
Bone and muscle strength:
Exercise for strong bones
Weight lifting and resistance training increase muscle strength and endurance
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Checkpoint Question
What types of physical activities promote cardiovascular health and endurance?
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Checkpoint Answer
Aerobic activities, such as running, bike riding, rowing, and swimming, can improve cardiovascular system functioning and endurance.
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Wellness (cont’d.)
Weight Management
Rate of obesity in U.S. has doubled in past 20 years:
1/3 adult population obese
17% children and adolescents
Obesity rate doubled in children
Tripled in adolescents
Excess body fat can result in a higher risk of certain health conditions, such as hypertension, heart disease, type 2 diabetes, gallbladder disease, respiratory disorders, and certain kinds of cancers.
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Wellness (cont’d.)
When helping overweight children and adolescents:
Goal is to slow unhealthy weight gain
Maintain normal growth and development
Eating more nutritious, lower-calorie foods
Increasing physical activity
Even small amount of weight loss beneficial
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Wellness (cont’d.)
Physiologic Issues
Reduce and maintain healthy weight—move more, eat less
Three ways body expends energy:
Basal metabolic rate
Physical activity
Thermic effect of food
Reducing and maintaining a healthy weight depends on a familiar formula––increased physical activity + taking in fewer calories = reduction in body weight.
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Wellness (cont’d.)
Basal Metabolic Rate
Approximately 60% to 70% of the body’s energy is expended through BMR basic activities:
Respiration
Heartbeat
Maintaining body temperature
An individual’s BMR refers to the amount of energy used in a unit of time to maintain vital functions by a fasting, resting subject.
basal metabolic rate (BMR): the amount of energy used in a unit of time to maintain vital functions by a fasting, resting subject
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Wellness (cont’d.)
Level of Physical Activity
20% to 30% of body’s total energy expenditure
Calories
“Thermic effect” = amount of energy needed to digest food
Four caloric sources include:
Carbohydrates
Fats
Proteins
Alcohol
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Wellness (cont’d.)
Determine daily caloric requirement
Take in fewer calories than need = lose weight
Take in more calories than need = gain weight
To calculate needs:
Not physically active: weight (lbs) x 14 = estimated calories/day
Moderately active: weight (lbs) x 17 = estimated calories/day
Active individuals: weight (lbs) x 20 = estimated calories/day
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Wellness (cont’d.)
Body Mass Index
Adults over age 20 years —condition of being overweight or obese based on their BMI level only
For children, it is age, gender and BMI
Limitations:
Can overestimate body fat in muscular person
Underestimate body fat in person with decreased muscle mass
Growth charts available to track BMI
With the increased incidence of obesity, physicians are turning to BMI for assessing patients’ risk for obesity.
body mass index (BMI): a measurement of an individual’s ratio of fat to lean body mass. It is calculated by using the following formula: [weight (pounds) ÷ height (inches)2] ×
703. A BMI over 30 is considered obese
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Wellness (cont’d.)
Body Mass Index (BMI) Table.
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Checkpoint Question
A patient asks Jack Stone what is meant by BMR and how is this different from the BMI. How should Jack answer this question?
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Checkpoint Answer
The BMR is the basal metabolic rate and refers to the rate at which the body performs the basic functions such as heart beat, respiration, and maintaining body temperature. The BMI is a measurement of an individual’s ratio of fat to lean body mass.
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Wellness (cont’d.)
Sociologic and Psychological Issues
Food has become social entertainment
Emotional eating
To stop the growing epidemic of obesity:
Make lifestyle changes
Make better food choices
Be more active
Starts with changing bad habits
Be an example for patients
Learn why people eat and how food plays a part in our social and psychological well-being
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Checkpoint Answer
Excess body fat can result in a higher risk of certain health conditions, such as hypertension, heart disease, type 2 diabetes, gallbladder disease, respiratory disorders, and certain kinds of cancers.
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Wellness (cont’d.)
Staying Well
Maintain proper body weight and nutrition
Necessary for good health
Difficult to follow rigid diet
Confining exercise regimen
Subtle changes can improve health
Eating more slowly, sleeping more, and taking the stairs instead of an elevator are just a few of the things that you can do every day to make you feel
better.
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Wellness (cont’d.)
Stress
Certain amount needed to function
Too much harmful
High stress levels cause:
Headaches
Leg cramps
Keeps list of suggestions in patient education area
Talk to patients about stress levels
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Wellness (cont’d.)
Stress reduction techniques:
Positive thinking
30 minutes daily doing activity that is enjoyable
Calm thought when angry
Know limits
Get a good night’s sleep
High levels of stress can contribute to health problems in predisposed individuals
Stress-reducing techniques include:
Relaxation exercises
Guided imagery
Medication
predisposed: genetically programmed
guided imagery: self-relaxation technique, sitting comfortably while imagining a quiet, peaceful place
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Wellness (cont’d.)
Pollution
Can negatively affect health
Respiratory problems, general discomfort
Damage to ozone layer:
Increased instances of skin cancer, eye damage
To minimize harmful effects:
Avoid secondhand smoke
Heavy traffic
The Clean Air Act of 1990 is a federal law that limits the amounts of certain pollutants that may be released into the air in the United States.
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Wellness (cont’d.)
Seat Belt Use and Airbags
22,000 died in 2012 as a result of motor vehicle accidents
Proper seatbelt use can prevent up to half:
Prevent “2nd crash”
Should fit properly
Lap + shoulder restraint greatest protection
Air bags help with frontal impact crashes
Are NOT seat belt substitute
Air bags + lap belts and shoulder restraints greatly reduce risk of head injury
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Wellness (cont’d.)
More than 3,000 were killed in U.S. in 2012
Distraction includes:
Visual — taking eyes off of the road
Manual — taking hands off steering wheel
Cognitive — taking mind off task of driving
Sending text messages = one of most dangerous activities because it involves all three types of distractions
Talking on cell phones
Eating or drinking
Using PDA or GPS
Watching video
Changing radio station, CD, or MP3 player
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Checkpoint Question
What human health effects are thought to be caused by air pollution?
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Checkpoint Answer
Air pollution can result in several health problems including respiratory problems, burning eyes or irritated throats, birth defects, certain cancers, and brain damage.
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Wellness (cont’d.)
Dental Health
Important part of person’s overall health
Flossing important
Keeping teeth in good repair promotes better health
Unattended cavities have a profound effect on the gums as well as on the sinuses and the throat.
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Wellness (cont’d.)
Positive Mental Outlook
Cannot control certain events—can control reactions to them
Look at bright side of things
Many instances of terminally ill patient who fare better due to positive outlook
Pay attention to positive—downplay negative
Having a positive mental outlook can benefit your health and well-being and possibly even prolong life.
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Wellness (cont’d.)
Genetics
Good genes can be negated by bad health habits
Infectious Disease Prevention
Body protects a healthy person from most germs or pathogens
Can control how many germs enter body — use following precautions:
Wearing PPE when handling body fluids
Use safe practices in kitchen and bathroom
Preventing spread of infection takes care and attention
Studies have shown that genetics play a large role in what diseases a person contracts, but patients should not use this as an excuse to ignore risk factors.
Proper handwashing is known to be the best defense against illness.
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Wellness (cont’d.)
Substance Abuse
Excessive use of and dependency on drugs
Some are legal:
Alcohol
Nicotine
Others illegal:
Marijuana
Cocaine
Should seek help from trained specialist or counselors
Information available from various national organizations
Because substance abuse can be highly detrimental to your patients’ health, it is important that you have information available about substance abuse available for patients who may have a substance abuse problem.
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Wellness (cont’d.)
Alcohol
Most commonly abused legal substances
Overconsumption can lead to health problems:
High blood pressure
Cardiomyopathy
Fetal alcohol syndrome
Liver damage
Some can drink in moderation, others prone to addiction
Considered mind-altering substance—depressant
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Wellness (cont’d.)
Effects:
Lack of coordination
Slurred speech
Blurred vision
Long term effects include:
Cirrhosis of liver
Certain cancers
Increased risk of stroke
Nutritional deficiencies
The effects of alcohol intoxication include a lack of coordination, slurred speech, blurred vision, and impaired brain function.
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Wellness (cont’d.)
Drugs
Marijuana and hashish:
Impair short-term memory and comprehension
Increase heart rate and appetite
Long-term used develop psychological dependence
Inhaled as unfiltered smoke-users take in cancer causing agents
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Wellness (cont’d.)
Drugs
Cocaine and crack:
Extremely addictive
Stimulate central nervous system
Psychological and physical dependency
Can cause sudden death by disrupting brain’s control of the heart and respiration
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Wellness (cont’d.)
Side effects:
Dilated pupils
Increase pulse rate
Elevated blood pressure
Insomnia
Loss of appetite
Paranoia
Seizures
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Wellness (cont’d.)
Stimulants and amphetamines
Same effect as cocaine
Increased heart rate and blood pressure
Symptoms
Dizziness
Sleeplessness
Anxiety
Psychosis
Hallucinations
Paranoia
Physical collapse
Long term effects
Hypertension, heart disease, stroke, renal and liver failure
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Wellness (cont’d.)
Depressants and barbiturates
Physical and psychologic dependency
Can lead to respiratory depression, coma and death—particularly with alcohol
Withdrawal can lead to restlessness, insomnia, convulsions and death
Hallucinogens all interrupt brain message that control intellect and instincts
Large doses can produce:
Seizures and coma
Heart and lung failure
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Wellness (cont’d.)
Hallucinogens
LSD, PCP or “angel dust”, mescaline, peyote
Interrupt brain messages that control the intellect and keep instincts in check
Large doses can produce:
Seizures
Coma
Heart and lung failure
Chronic users complain of:
Persistent memory problems
Speech difficulties
Lack of pain sensors may result in severe self-inflicted injuries
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Wellness (cont’d.)
Narcotics are addictive
Heroin, cocaine, morphine, opium
Produce euphoria, drowsiness and blood pressure and pulse fluctuations
Overdose can lead to seizures, coma, cardiac arrest, death
Any of these substances can impair a fetus’s health:
Fetal alcohol syndrome
“Crack baby”
Provide positive reinforcement and offer services to patients for cessation programs
The most important role of the medical assistant in educating patients about any type of substance abuse is to be supportive and have a list of community resources available to assist patients who need them.
Copyright © 2016 Wolters Kluwer • All Rights Reserved
Wellness (cont’d.)
Smoking Cessation
Health risks well documented:
Nicotine reaches the brain in six seconds
Damages the blood vessels
Decreases heart strength
Associated with many cancers
Withdrawal symptoms include:
Anxiety
Progressive restlessness
Irritability and sleep disturbances
Nicotine is highly addictive whether ingested by inhaling or chewing.
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