Adult Nutrition Ch 16 Flashcards
Define: carcinogenic diet (7)
- low fat & veg intake
- low level of antioxidants (esp. vita A&C)
- low intake of whole grains & fiber
- high dietary fat intake
- nitrosamines fm burnt & charred foods
- high intakes of pickled & fermented intake
- high animal-food => low plant-food intake
Define: atherogenic diet (10)
- high in sat fat (>10% cals)
- trans-fatty acid intake
- dietary cholesterol intake (>300mg)
- low fruit & veg intake
- low antioxidants
- low intake of whole grains
- no or excess alcohol (moderation)
- high sodium intake
- low potassium intake
- low intake of milk & dairy foods
Define: obesogenic diet
- caloric intake exceed needs
- unstructured eating
- frequent fast-food consumption
- high fat intake
- sugar-sweetened drink consumption
- energy-dense, low-nutrient food choices
Define: menopause
s
Define: health disparities
Some populaBon groups have aé prevalence of chronic diseases than others
¤ Some groups have a geneBc disposiBon for certain diseases
¤ GeneBcs & environment interact
Define: obesogenic diet (6)
- caloric intake exceed needs
- unstructured eating
- frequent fast-food consumption
- high fat intake
- sugar-sweetened drink consumption
- energy-dense, low-nutrient food choices
Define: menopause (4)
Women
- ↓ of estrogen => menopause
- ↑ abdominal fat
- ↑ risk of CVD
- accelerated loss of bone mass
Define: health disparities
- Some population groups have a ↑ prevalence of chronic diseases than others
- Some groups have a genetic disposition for certain diseases
- Genetics & environment interact
What are the determinants of health disparities?
Social determinants: 1. physical environment 2. health services 3. social environment Intrapersonal (indiv) determinants: 1. indiv behavior 2. biology & genetics
Describe physiological changes present during adulthood (6)
- Growing stops by the 20’s
- Bone density continues until 30 (vitaD&Ca)
- Muscular strength peaks around 25 to 30
- ↓ size and mass of muscle
- ↑ in body fat
- Dexterity and flexibility ↓
Describe body composition changes present during adulthood
Bone loss begins around age 40
-Risk of osteopenia/osteoporosis depends on peak bone mass
- + energy balance => ↑ weight &
adiposity
- ↓in muscle mass
Fat redistribution: ↑central & intra-abdominal space
-↑subcutaneous fat.
Associated with:Describe hormonal and climacteric changes present during adulthood
¤ Women
§ êof estrogenàmenopause
§ éin abdominal fat
§ éin risk of cardiovascular disease & accelerated loss of bone mass
¤ Men
§ Gradualêin testosterone level & muscle mass
what is fat distribution associated w/?
- Hypertension
- Insulin resistance
- Diabetes
- Stroke
- Gallbladder disease
- Coronary artery disease
Define: menopause (4)
Women
- ↓ of estrogen => menopause
- ↑ abdominal fat
- ↑ risk of CVD
- accelerated loss of bone mass
Describe body composition changes present during adulthood (4)
Bone loss begins around age 40
-Risk of osteopenia/osteoporosis depends on peak bone mass
- + energy balance => ↑ weight &
adiposity & ↓in muscle mass
Fat redistribution: ↑central & intra-abdominal space & ↑subcutaneous fat.
Describe hormonal and climacteric changes present during adulthood (W4; M 2)
Women - ↓ of estrogen => menopause -↑ abdominal fat -↑ risk of CVD -accelerated loss of bone mass Men Gradual ↓ in testosterone level & muscle mass
what is fat distribution associated w/?
- Hypertension
- Insulin resistance
- Diabetes
- Stroke
- Gallbladder disease
- Coronary artery disease
How do you estimate energy needs in adults? (Mifflin-St Jeor formula) (5)
-Mifflin-St Jeor formula: validated & > accurate than OLD Harris-Benedict eq
-REE: Resting Energy Expenditure
(ht in CM & wt in KG)
-Use wt, ht, & age in eq & by activity factor
-M & F have diff eqs
How do you estimate energy needs in adults? (“ballpark” caloric levels)
Simple calc: (cals/lb)
- wt maintanence: 15 cals/lb
- wt loss: 13 cals/lb
- wt gain: 17 cals/lb
=> wt in LBS x 15 / 13 / 17 = cals should eat
Define: health disparities (3)
- Some population groups have a ↑ prevalence of chronic diseases than others
- Some groups have a genetic disposition for certain diseases
- Genetics & environment interact
What are the determinants of health disparities? (3/2 = 5)
Social determinants: 1. physical environment 2. health services 3. social environment Intrapersonal (indiv) determinants: 1. indiv behavior 2. biology & genetics
what is fat distribution associated w/? (6)
- Hypertension
- Insulin resistance
- Diabetes
- Stroke
- Gallbladder disease
- Coronary artery disease
How do you estimate energy needs in adults? (“ballpark” caloric levels) (4)
Simple calc: (cals/lb)
- wt maintanence: 15 cals/lb
- wt loss: 13 cals/lb
- wt gain: 17 cals/lb
=> wt in LBS x 15 / 13 / 17 = cals should eat
How to calculate energy adjustment for weight change? (4)
1 lb of body fat = 3500 calories
-To lose 1 lb /week, an adult would need to create a - balance of 500 cal/day
(7 days of - 500 cals for 1 wk = -3500 => 1 lb)
-combo of ↓ intake and ↑ PA/exercise
- + balance of just 100 extra calories per day will result in a gain of 10 lbs in a year
How to calculate energy adjustment for weight change? (4)
1 lb of body fat = 3500 calories
-To lose 1 lb /week, an adult would need to create a - balance of 500 cal/day
(7 days of - 500 cals for 1 wk = -3500 => 1 lb)
-combo of ↓ intake and ↑ PA/exercise
- + balance of just 100 extra calories per day will result in a gain of 10 lbs in a year
What is the protein recommendation (g/d) for adults?
> 19 = 0.80 g/day
What is the protein recommendation (g/d) for adults?
> 19yo = 0.80 g/day
What is the protein recommendation (g/d) for adults?
> 19yo = 0.80 g/day
What are the % range recommendations for macronutrients intake (AMDR) for adults (>19yo)?
Fat: 20-35%
Carbs: 45-65%
Protein: 10-35%
What are the % range recommendations for macronutrients intake (AMDR) for adults (>19yo)?
Fat: 20-35%
Carbs: 45-65%
Protein: 10-35%
Describe the U.S guidelines regarding alcohol consumption? (3)
- “If you drink, do so in moderation”
- No >2 drinks/day for M
- No >1 drink/day for F
Describe the eating competence model (4)
Paradigm for nutrition education & dietary guidance:
EATING ATTITUDES: + interest in food & eating
FOOD ACCEPTANCE: Recognizes pleasure &nutritional quality. Comfortable eating preferred foods &
what is a competent eater?
Competent eater is +, comfortable, and flexible with eating. Getting enough enjoyable & nourishing food
