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Foundations EXAM 2 > Basics of Nutrition > Flashcards

Basics of Nutrition Flashcards

1
Q

What are the Essential Nutrients?

A 
1) Macronutrients 
− Carbohydrates 
− Fats (lipids)
− Proteins
2) Micronutrients 
− Vitamins
− Minerals 
3) Water
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2
Q

Describe Carbohydrates

A
  • Energy-giving foods composed of sugars
  • Common staple eaten regularly, accounting for up to 80% of the diet in developing countries
  • Quickly absorbed by the body
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3
Q

What are Carb sources?

A
  • Cereals (e.g., millet, sorghum, maize, rice)
  • Root crops (e.g., cassava, potatoes)
  • Starchy fruits (e.g., bananas)
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4
Q

Describe Fats and Oils (Lipids)

A
  • Energy-giving foods
  • Not produced by the body
  • Absorbed more slowly than carbohydrates
  • Account for small part of diet in developing countries
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5
Q

Sources of Lipids

A
  • Fats (solids): Butter, ghee, lard, margarine

- Oils (liquids): Corn oil, soybean oil, peanut oil

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6
Q

Describe Proteins

A
  • Body-building foods
  • Form main structural components of cells
  • Help produce and maintain tissues and muscles
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7
Q

Sources of proteins

A

− Plants (e.g., beans, nuts, chickpeas)

− Animals (meat, poultry, fish, dairy products, insects)

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8
Q

Describe Vitamins

A
  • Organic compounds mostly from outside the body

- Do not provide energy

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9
Q

Fat VS water soluble vitamins

A
  • Fat soluble: Dissolve in lipids, can be stored, not needed daily (e.g., vitamins A, D, E, K)
  • Water soluble: Dissolve in water, absorbed into bloodstream immediately, needed daily
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10
Q

Sources of Vitamins

A
  • Fruits
  • Dark leafy vegetables
  • Animal foods
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11
Q

Describe Minerals

A
  • Inorganic compounds not synthesized by the body
  • Needed in very small quantities but possibly essential
  • Important for biochemical processes and formation of cells and tissues
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12
Q

Sources of minerals

A
  • Plants

- Animal products

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13
Q

Describe Water

A
  • Main component of the body (60 percent of body mass)
  • Needed for digestion, absorption, and other body functions
  • Regularly lost through sweating, excretion, and breathing
  • Approximately 1,000 ml (4−8 cups) needed each day
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14
Q

Describe Energy Requirements

A

Amounts needed to maintain health, growth, and appropriate physical activity

  • Vary according to age, gender, and activity
  • Met through an age-appropriate balanced diet
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15
Q

Energy Requirements is Based on….

A

-Basal metabolism: Energy needed for basic body
functions
-Metabolic response to food: Energy needed to digest, absorb, and utilize food
-Physical activity: Work, rest, and play
-Physiology: Pregnancy, lactation, and maturation increase energy needs

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16
Q

Energy Requirements of Adults > 19 Years Old

A
  • Basal metabolic rate (BMR) = Number of kilocalories (kcal) needed each day
  • Energy needs = BMR x activity factor
  • Additional energy needed by pregnant and lactating women
17
Q

Energy Requirements 16 of Children and Adolescents < 18

A
  • Calculated based on age, physical activity, and energy needs for growth
  • Increase after age 10 to support changing body composition and growth
  • Kcals required per day…
  • Boys 1−18 years old: 948−3,410
  • Girls 1−18 years old: 865−2,503
18
Q

Energy Requirements of Infants 0−12 Months Old

A
  • Mainly for growth
  • Vary by age and gender
  • All energy and nutrient needs met by breastmilk for the first 6 months of life
19
Q

Protein Requirements

A
  • Needed daily to replenish continuous depletion
  • May vary by age, health status, physiological status, and occupation
  • Higher for pregnant and lactating women
  • Fluctuate in children based on weight, age, and gender
20
Q

Define Undernutrition

A
  • The manifestation of inadequate nutrition
  • Many causes….
  • Inadequate access to food/nutrients
  • Improper care of mothers and children
  • Limited health services
  • Unhealthy environment
21
Q

Conditions Associated with over/under nutrition (Vitamin, Mineral, Diet-related)

A
  • Vitamin deficiency disorders:
    1) Scurvy (deficiency of vitamin C)
    2) Rickets (deficiency of vitamin D)
    3) Mental, adrenal disorders (deficiency of B vitamins)
  • Mineral deficiency
    1) Osteoporosis (deficiency of calcium)
  • Diet-related non-communicable diseases
    1) Diabetes
    2) Coronary heart disease
    3) Obesity
    4) High blood pressure
22
Q

Nutritional Status Determined by Anthropometry

A
  • Underweight: Low weight for age compared to reference standard, a composite measure of stunting and wasting
  • Stunting: Low height for age compared to reference standard, an indicator of chronic or past growth failure
  • Wasting: Low weight for height, an indicator of short-term nutritional stress
  • MUAC (mid-upper arm circumference)
  • BMI (body mass index): Compares height and weight
23
Q

Manifestations of Protein-Energy Malnutrition (PEM)

A

1) Marasmus: Severe growth failure
- Weight < 60% weight for age
- Frailty, thinness, wrinkled skin, drawn-in face, possible extreme hunger

2) Kwashiorkor: Severe PEM
- Weight 60−80% weight for age
- Swelling (edema), dry flaky skin, changes in skin and hair, appetite loss, lethargy

3) Marasmic kwashiorkor: Most serious form of PEM, combining both conditions above
− Weight < 60% weight for age

24
Q

Strategies to Prevent and Control Undernutrition

A
  • Improve household food security.
  • Improve diversity of diet.
  • Improve maternal nutrition and health care.
  • Improve child feeding practices.
  • Ensure child health care (immunization, medical care, growth monitoring).
  • Provide nutrition rehabilitation.
25
Q

Nutritional Anemia

A
  • Most common type of anemia
  • Caused by malaria, hookworm, and inadequate iron and vitamin intake resulting in low hemoglobin levels
  • Affects mainly children < 5 years old and pregnant women
  • Detected by measuring blood hemoglobin levels
26
Q

Effects of Anemia

A

Adults:

  • Reduced work capacity
  • Reduced mental capacity
  • Reduced immune competence
  • Poor pregnancy outcomes
  • Increased risk of maternal death

Infants and children:

  • Reduced cognitive development
  • Reduced immune competence
  • Reduced work capacity
27
Q

Strategies to Prevent and Control Anemia

A
  • Promote iron, folic acid, and B12-rich foods.
  • Treat and prevent anemia-related diseases (malaria and worms).
  • Provide iron and folic acid supplements to infants and pregnant and lactating women.
  • Fortify foods.
  • Promote vitamin C-rich foods with meals.
  • Discourage drinking coffee or tea with meals.

Foundations EXAM 2 (3 decks)

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