1. Intake Digestion/Nutrients (Ch.1, 3), Exercise, Safety

Question 1

Questions to ask when recording a complaint about possible foodborne illness?

Answer 1

1. WHAT is the person’s problem?
2. WHO else became ill?
3. WHEN did affected persons become ill?
4. WHERE are the affected persons located?
5. WHY and HOW do they think they became ill?

Question 2

Describe:

1. Primary prevention
2. Secondary prevention
3. Tertiary prevention

Answer 2

1. Primary - emphasize nutrition in health promo/disease prevent.
   Healthy eating + physical activity
2. Secondary - risk reduction and slowing chronic nutrition-related diseases to maintain functionality (fitness) and QoL
3. Tertiary - case management and discharge planning; chewing/appetite problems, modified diets, functional limitations.

Question 3

What factors determine substrate/fuel use (protein, fat, and carb)?

Answer 3

1. Intensity -
2. Duration:
   shorter time = anaerobic and carb
   longer time = aerobic and fatty acids
3. Effect of Training - training improves CV system and increases # mitochondria and enzyme level involved in aerobic ATP synthesis. Usually seen in type IIA (intermediate fast-twitch) fibers. Results in lower RER (respiratory exchange ratio)

Question 4

What are the main two nutritional requirements of exercise?

Answer 4

1. Energy - ensure adequate caloric intake

2. Sports supplements

Question 5

Which factors influencing oxygen capabilities are inversely related?

Answer 5

Exercise intensity and duration.

Cannot perform high-power, high-intensity moves over a prolonged period.

Question 6

What are two forms of nutritional imbalance? What problems do they manifest?

Answer 6

1. Undernutrition - inadaquate digestion, impaired digestion/absorption, dysfunctional metabolic processing, increased excretion of essential nutrients.
2. Overnutrition - obesity, diabetes, atherosclerotic heart disease, hypertension, metabolic syndrome

Question 7

What is the accepted nutrition care process (NCP)?

Answer 7

1. Assessment of nutrition status
2. ID nutritional diagnoses
3. Interventions such as goal setting, food and nutrient delivery, education, counseling, coordination of care
4. Monitoring and evaluation of the effectiveness of the interventions.

Question 8

What are the two broad theories of aging?

Answer 8

Pre-determined and accumulated change.

Question 9

One percent rule

Answer 9

A loss of efficiency comes about as some cells wear out, die, or are not replaced. Most organ systems lose approximately 1% of their functioning each year, starting at age 30.

Question 10

senescence

Answer 10

organic process of growing older and displaying effects of increased age.

Question 11

Food and water safety

Answer 11

1. contamination
2. organic foods and pesticide use
3. bioterrorism and food-water safety

Question 12

bioterrorism

Answer 12

deliberate use of microorganisms or toxins from living organisms to induce death or disease

Question 13

biosecurity

Answer 13

precautions to minimize risk, and issue when addressing preparedness planning

Question 14

risk assessment

Answer 14

hazard identification, characterization and exposure

Question 15

risk management

Answer 15

risk evaluation, option assessment and implementation, monitoring and review of progress

Question 16

HACCP

Answer 16

Hazard Analysis Critical Control Points.
A systematic approach to the ID, evaluation, and control of food safety hazards.
Used in restaurants and health-care facilities.