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diet final > ch16-19 > Flashcards

ch16-19 Flashcards

1
Q

physiological changes of adults

growing, bone density, muscle strength, size/mass of muscle, body fat, flexibility and dexterity

A 
growing stops by 20yrs
bone density cont into 30 yrs
muscle strength: peaks around 25 to 30 yrs
size/mass muscles : decline
body fat: increses
dexterity/flexibility: decline
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2
Q

fat redistribution of adults

A

gains in the central and intrabdominal area

decrease in subutaneous fats

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3
Q

fat redistribution increases risk for

6 listed

A
  1. hypertension
  2. insulin resistance
  3. diabetes
  4. stroke
  5. gallbladder
  6. coronary artery disease
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4
Q

energy needs estimates of
maintaining weight
weight loss
weight gaining

A

maintain= 15 cal / lb
lose= 13 cal/lb
gain=17 cal/lb

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5
Q

fad diets
what are they and why are they problematic?
examples?

A

promote fast and easy weight loss with strict limitations and gimmicks

  • has inadequate mutrient supply
  • casuses severe energy restrictions
  • unusual food restriciting
  • common food combinations
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6
Q

weight cycling or yoyo dieeting…..

A

is more detrimental to body weights than maintaining overweight weight

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7
Q

nutrient recommendations of fat carbs and protein?

A

fat 20-35%
carb 45-65%
protein 10-35%

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8
Q

dietary education systems focus on:

list 5

A
  1. consume more fruit, veg, fiber, lowfat dairy
  2. limit sat fat intake
  3. avoid trans fats
  4. reg physical activity
  5. energy intake balances w energy expenditure
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9
Q

is the therapeutic use of veg diets pattern effective for bringing about longer term improvement in wt status in obese and overweight adults?

A

yes to those who are compliant

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10
Q

what are functional foods?

A

food products that have a physiological benefit or reduce the risk of chronic disease beyond basic nutr functions

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11
Q

what are the 5 categories of functional foods?

A
  1. supplements
  2. conventional food
  3. fortified food
  4. medical food
  5. foods for special dietary use
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12
Q

supplement

with 3 examples

A

vitamin, mineral, amino, herbal or botanical, or combo ingested in pill, capsule, liquid form
example: multi vitamin, calsium, amino acids

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13
Q

conventional foods
(whole food)

w 2 examples

A

unmodified food rich in bioactive components that have health benefits

examples: nuts reduce cardiac death
flaxseed for omega 3 intake

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14
Q

modified foods

A

aka fortified, enriched, or enhanced… bioactive components are added, replacement or addition of component naturally in the food, food prodict formulated with bioactive components

examples: calcium fortified oj, energy bars w added aminos or probiotics in yogurt

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15
Q

medical foods
prescription only

1 example

A

food formulated to be used under the supervision of dr intended for specific dietary management of a disease or condition
examples: PKU formula free of phenylalanine

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16
Q

foods for dietary use
avail at retail level

examples : 2

A

food designed to meet a specific diet need due to physical, physiological, pathological, etc needed to the diet. or to replace aa meal or daily food intake requirement

example: gluten-free foods, sports drink w electrolytes

17
Q

physical activity of adults

list 3 facts

A
  1. healthy eating and increased activity are the features duo for combating obesity
  2. any physical activity is better than none
  3. lack of activity is associated w higher risk of death or dissabilities
18
Q

recommendations for physical activity of adults:

list 2

A

at least 150 min mod intensity or 75 min vigorous per week

muscle strength activity for full body at least 2 times per week

19
Q

medical nut therapy for obesity:

A
  • 4-5 meals per day
  • increease phys activity
  • restrict sat/trans fat
  • undersupervision restrict energy levels of food for rapid loss
20
Q

cognitive behavior therapy for wt menagement

A

programs designed to build knowledge, modify beliefs and attitudes, and integrative new behaviors through a combo of skills training and anlysis of behavior and throught processes over a period of several weeks. (cognitive restructuring and stimulus control)

21
Q

MNT for heart disease

A

fat 25-35%. sat fat

22
Q

hypertension MNT

A
  • maintain healthy weight

- reduce sodium to

23
Q

metabolic syndrome MNT

A

maintain healthy levels of all aspects of syndrome:

  • reduce insulin levels
  • reduce hypertension
  • reduce high blood sugar levels
  • reduce high blood pressure
  • dont have to actually lose weight, only if the above permits then its necessary
24
Q

MNT for diabetes:

A 
carbs: 40-60%
proper carb counting: grains 15g/svg 
fruit 15g/svg
milk 12g/svg
veg 5g/svg
1800 cal
55% CHO
990kcal
245g/day
breakfast 60g
lunch 75g
dinner 75 g
have 2 snacks at 15g each
25
Q

MNT for cancer

A
  • max nutritional status
  • maintain strength and energy
  • preserve lean body mass and avoid dehydration
26
Q

MNT for osteoporosis

A
  • adequate calcium, increase absorption (drink milk, take supplements w meals)
  • dont take calcium w antacids
  • consume foods w vit c, d, b6, and k (builds bones)
27
Q

dehydration

A

physiological state in which cells lose water to the point of interfering with the metabolic processes

28
Q

signs nd symptoms of dehydration

A

1%: thirst
4-6%:flushed skin, apathy, sleepy, nausea, headache, tingling in limbs, pulse rate, respiratory rate, body temperature increasing
8%:dizzy, slurred speech, weakness, confusion
12%: cognitive signs: wakefulness, delirium
20%loss: bare survival limits

29
Q

inflammatory diseases

list 8

A

periodontal disease, osteoarthritis, rheumatoid arthritis, celiac disease, IBS, diverticulits, atrophic gastritis, asthma.
-arthritis mostly in elderly

30
Q

risk factors of inflammatory disease:

A
  • obesity
  • overexposure to oxidants
  • low vit D
31
Q

treatment for inflammatory disease

A
  • weight loss
    increase: vit D, antioxidants, flavonoids, glucosamine, chondroitin, SAM-e, capsaicin
  • veg diet recommended
  • regulate any food allergies
32
Q

stroke

A

caused by lack of oxygen to the brain
can be reversible, by monitoring and treating drug abuse early on and treating vit b12 deficiencies
*vascular dimentia: mini strokes
*ensure energy requirements for diet, monitor intake, proper nutrient requirements as prevention of strokes but cannot cure or rid possible stroke 100%

33
Q

what are the 5 leading causes of death in adults?

A
  1. cancer
  2. heart disease
  3. stroke
  4. diabetes
  5. hypertension

diet final (5 decks)

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