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NuFS 106A > Adult Nutrition: Conditions & intervention Ch 7 > Flashcards

Adult Nutrition: Conditions & intervention Ch 7 Flashcards

1
Q

Key terms: insulin resistance

A

Cells fail to respond to the normal actions of the hormone insulin
The body produces insulin, but the cells in the body become resistant to insulin & cannot use it as effectively
-> high blood sugar.

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2
Q

Key terms: atherosclerosis

A

hardening of arterial walls due to fat accumulation (plaque)

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3
Q

Key terms: dyslipidemia

A

is an abnormal amount of lipids (e.g. cholesterol and/or fat) in the blood.

↑ LDL cholesterol
↓ HDL cholesterol
↑ triglycerides

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4
Q

Key terms: metabolic syndrome

A

cluster of risk factors ↑ risk of diseases (T2D, heart attack, CVD, etc.)

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5
Q

Key terms: hemoglobin A1C

A

glucose control in the past 3 months (avg)

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6
Q

Key terms: carcinogenesis

A

The process by which normal cells are transformed into cancer cells

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7
Q

How do you assess weight status in adults? (5)

A

-Loss of appetite control may be due to disturbances in hormonal controls of hunger & satiety
-Psychological, socioeconomic, lifestyle, & cultural factors play a role in obesity
-Environmental factors can contribute
–
Body mass index (BMI) – correlated with total body fat
–
BMI measures don’t accurately represent healthy weights of people who are:
1. Athletes with ↑ muscle mass
2. Wit ↓ muscle mass
3. Dense, large bones

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8
Q

What other factors should be accounted for? (4)

A
  • Determining the Body Mass Index (BMI)
  • Measuring body composition
  • Assessing the pattern of fat distribution
  • Metabolic health – lipids, inflammatory markers, blood sugar, blood pressure
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9
Q

Discuss weight management intervention: Understanding motivation to engage in weight-loss program (Pt 1) (5)

A
  1. Understanding motivation to engage in weight-loss program:
    - Reasons & motivation for wt reduction
    - Previous wt-loss attempts
    - Attitude about and capacity to perform PA
    - Time avail for wt loss intervention
    - Financial considerations
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10
Q

Discuss weight management intervention: Successful weight loss plans (Pt 2) (4)

A
  1. Successful weight loss plans:
    - Eating plan that ↓ caloric intake
    - Nutritional needs at a safe level
    - Incorporates PA
    - Compatible w/ individual’s lifestyle
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11
Q

Discuss weight management intervention: Goals of weight management (Pt 3) (3)

A

(Relatively small amounts of weight loss can reduce or prevent health risks associated with obesity)

  1. Goals of wt management
    - Prevent further wt gain
    - Reduce body weight
    - Maintain a ↓ body wt for the long term
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12
Q

Discuss weight management intervention: Medical Nutrition Therapy (Pt 4) (5)

A
  1. Medical Nutrition Therapy
    - Nutrition prescription for wt loss
    - Eating plan deficient in calories
    - Meets guidelines for healthy eating
    - Balanced vitamin/mineral supplements (may be recommended)
    - Meal replacements helpful for individuals having trouble with portion control
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13
Q

Discuss weight management intervention: Programs are most successful that utilize cognitive behavioral therapy (Pt 5) (3)

A 
5. Programs are most successful that utilize cognitive behavioral therapy
(Programs are 12 to 16 weeks long to:)
-Build knowledge
-Modify beliefs and attitudes
-Integrate new behaviors
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14
Q

Discuss weight management intervention: Cognitive Behavioral Therapy for Weight Management (Pt 6) (2)

A
  1. Cognitive Behavioral Therapy for Weight Management
    Programs help clients to:
    -Recognize and replace automatic & irrational thoughts & beliefs (Cognitive restructuring)
    - ↑ awareness & control of cues associated w/ eating (Stimulus control)
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15
Q

Cardiovascular disease: discuss risk factors (6)

A
  1. Dyslipidemia : ↑ LDL cholesterol, ↓ HDL cholesterol, ↑ triglycerides
  2. High blood pressure
  3. Lifestyle factors (Diet, PA, Smoking)
  4. Central obesity
  5. Diabetes
  6. Infection & inflammation
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16
Q

Cardiovascular disease: medical nutrition therapy (4)

A

Therapeutic Life Changes (TLC)

  • Recommended for high risk individuals
  • Diet & Lifestyle change is the cornerstone of therapy
  • Developed by the 3rd NCEP Expert panel
  • Need to consider addition of statins if LDL↑
17
Q

Cardiovascular disease: cardio-protective diet

A

Total fat intake from 25-35% of cals

  • sat fat or = 200 cals/day spent for PA
  • ~30 mins of PA/d
18
Q

Diabetes: discuss type 1 vs. type 2

A 
Type 1:
-Minimal or no production of insulin by pancreas
-Daily insulin injections required
Type 2:
-Body’s inability to use insulin
-Most common type
19
Q

Diabetes: complications

A

a

20
Q

Diabetes: risk factors

A

Risk factors for diabetes & pre diabetes

  • Parent or sibling w/ diabetes
  • History of gestaBonal diabetes
  • Elevated A1c, IFG, IGT
  • Racial or ethnic background
  • Sedentary lifestyle
  • Hypertension
  • Low HDL, High Trig, CVD
21
Q

Diabetes: medical nutrition therapy: Diet flexibility and individualization (Pt 1/3) (5)

A

Diet flexibility and individualization

  • Diet plan
  • Calorie level
  • Calorie & CHO distribution
  • Variety of foods
  • Consistent eating pattern
22
Q

Diabetes: clinical goals 2+1

A

-Normalize blood glucose & glucose metabolism
-Prevent or slow the progression of diabetes complications
-
Treatment focus is to empower the person with diabetes to self-manage

23
Q

Diabetes: medical nutrition therapy: Diet flexibility and individualization (Pt 2/3) (5)

A

Diet flexibility and individualization

  • ADA Exchange Lists
  • CHO Counting
  • Self-Monitored Blood Glucose
  • PA in Diabetes Management
  • Pharmacological Therapy for Type 2 diabetes
24
Q

Diabetes: medical nutrition therapy: Diets consist of (Pt 3/3) (6)

A

Diet should consist of:

  • Whole grains & other fibrous foods
  • Unsaturated fats
  • Regular meals & snacks
  • CHO counting
  • May also need to add anBhyperglycemic drugs such as Metformin
  • Use herbal remedies with caution
25
Q

Cancer: risk factors

A 
Smoking—linked to 30% of cancers
Nutrition-related risks
-Obesity & insulin resistance
- ↑alcohol consumption
-↓intakes of fruits, veggies, & Ca
26
Q

Cancer: nutrition intervention (6)

A

To minimize nutritional risk:
-Maintain or reach healthy wt
-Base diet on fruit, veg & whole grain
-Limit processed & red meat
-Alcohol in moderation, if at all
-Exercise
Health care professionals provide guidance on diet/food- related side-effects of treatment

27
Q

Cancer: discuss risk factors

A 
Smoking—linked to 30% of cancers
Nutrition-related risks
-Obesity & insulin resistance
- ↑alcohol consumption
-↓intakes of fruits, vegs, & calcium
28
Q

Cancer: nutrition intervention (6)

A

To minimize nutritional risk:
-Maintain or reach healthy wt
-Base diet on fruit, veg & whole grain
-Limit processed and red meat
-Alcohol in moderation, if at all
-Exercise
Health care professionals provide guidance on diet/food- related side-effects of treatment

29
Q

Discuss nutrition intervention for HIV (Pt 1/2)

A
  • Maintain wt & nutritional status
  • Consume adequate protein & other nutrients
  • During early phase, adequate nutrient intakes to ↑ immune function & ↓ susceptibility to infection
  • Choose Ca-rich foods and vitamin D to prevent progressive bone loss
  • Dietary strategies to manage symptoms of drug therapies
30
Q

Discuss nutrition intervention for HIV (Pt 2/2)

Nutritionally adequate diets can

A

Even the best nutritional advice & self care cannot restore immune function
Nutritionally adequate diets can:
-Help wt maintenance
-Avoid depletion of nutrient stores
-↑ level of control & sense of well-being

NuFS 106A (15 decks)

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