Adult Nutrition

Question 1

Hormonal changes in middle adulthood (26-60)

Answer 1

Decline in oestrogen, leading to menopause
Increase in abdominal fat
Increase in risk of cardiovascular disease and accelerated loss of bone mass

Men- gradual decline in testosterone level and muscle mass

Question 2

Older adults (61-84)

Answer 2

Multigenerational caregivers- aging parents and career and grandkids

Risk of chronic disease, managing identified risk factors

Question 3

Physiological changes in adulthood

Answer 3

Growing stops by the 20s
Bone density continues through to the 30s
Muscular strength peaks around 25 to 30 years of age
Decline in size and mass of muscle and increase in body fat- particularly in central abdomen, increasing risk of disease
Dexterity and flexibility decline

Question 4

Estimating energy needs

Answer 4

Calorimetry- measurement of heat given off and utilised for the body’s metabolic processes. Indirect calorimetry determines REE (resting) which is nearly equal to BMR. Respiratory quotient (CO2/O2) is used to estimate 24 hour expenditure.

Equations-
Harrison Benedict
Schofield

Question 5

Energy adjustments for weight change

Answer 5

1kg of body fat = 37,000kj
To lose 1 kg a week, adult would need to create a negative balance of 5000kj per day
Wed to combine decreased food intake and increased exercise intake

Pos energy balance of 400 extra kj per day will result in a gain of 5kg per year, but in practice might need to halve this

Question 6

Age related maintenance changes

Answer 6

Caloric expenditure declines approx 2% per decade during early adulthood
Due to decrease in metabolic rate and decrease in activity level
Physical working capacity declines 5-10% per decade in older adults
Declines accelerated with musculoskeletal disease, obesity and other conditions

Question 7

Fad diets

Answer 7

Promote fast and easy weight loss
Problems- inadequate nutrient supply, severe energy restriction, unusual food restriction, food combinations, strict limitations, gimmicks

Question 8

States of nutritional health: resilient and healthy

Answer 8

Metabolic systems in homeostasis, organs functioning at optimal level, nutritional guidance, encourage adequate intake, not too much not too little
Mantra- moderation, variety and balance

Question 9

States of nutritional health: altered substrate availability

Answer 9

Early, subclinical state of nutritional harm when intake doesn’t meet needs
Loss of reserve and or accumulation of excess leads to buildup of by products
Dietary guidelines- inform people of common risks, encourage healthful diets and lifestyle choices

Question 10

States of nutritional health: nonspecific signs and symptoms

Answer 10

Visible changes to insufficient of excessive intake
Recognised risk factors for chronic disease
Dietary guidelines delivered individually or in groups
Goals of intervention: target specific risk factors and observable signs and symptoms.
Measure and monitor for progress to halt or reverse risk factors for disease

Question 11

States of nutritional health: clinical condition

Answer 11

Definite signs and symptoms of illness present- medical diagnosis
Eg. Atherosclerosis, cancer, osteoporosis, T2DM, depression
Dietary guidelines, change is difficult, intensive intervention needed (medical nutrition therapy or therapeutic behavioural change programs)

Question 12

States of nutritional health: chronic condition

Answer 12

Altered metabolic and structural changes in tissue become permanent and irreversible
Eg structural damage to coronary arteries, invasive and metastatic cancer, loss of kidney function
Dietary guidance- aimed at managing conditions, preventing further complication, reduced degree of disability and optimise quality of life

Question 13

States of nutritional health: terminal illness and death

Answer 13

Final stage of the continuum
Complications advance
Body systems shut down
Life caeses

Question 14

Beverage intake recommendations

Answer 14

Calories consumed from liquid have less satiety value - except milk and juice
Limit intake of foods and drinks containing added sugars such as confec, sugar sweetened soft drinks and cordials, fruit drinks, vitamin water, energy and sports drinks
If you choose to drink alcohol, limit intake. For women who are pregnant, not drinking is the safest option

Question 15

Alcohol: food drug and nutrient

Answer 15

Max 2 standard drinks per day
No more than 2 standard drinks per day reduces lifetime of harm. No more than 2 standard drinks on one occasion reduces the risk of alcohol related injury. Alcohol content- low to moderate consumption may be beneficial- red wine polyphenols (antioxidant, anti inflammatory)

Question 16

Alcohol content

Answer 16

285 ml full strength beer- 430kJ, 11g alcohol 
375ml full strength- 570kj, 15g alcohol 
375ml light beer- 400kj, 8g alcohol 
120ml wine- 400kj, 12g alcohol 
60ml fortified wine, 375kj, 9g alcohol 
30ml spirits, 270kj, 10g alcohol

Question 17

Water and other fluids

Answer 17

AI
Men- 3.4L men 10 cups
Women- 2.8L 8 cups
Depends on climate, exercise etc
Caffeine is diuretic but still contributes to water intake

Question 18

Functional foods

Answer 18

Have a physiological benefit or reduce the risk of chronic disease beyond basic nutritional functions eg. Antioxidants, polyphenols, plant sterols

Question 19

Physical activity, body composition and metabolic function

Answer 19

Regular physical activity leads to changes in body comp with reduced fat mass and increased lean mass
Even without caloric restriction, aerobic pa results in decrease of adiposity

Aerobic- condition the cardiovascular and respiratory system and increase endurance
Weight beating and resistance- to strength men muscle and bones
Stretching and flexibility