Diet/nutrient guidelines

Question 1

Nutrient content of fruit

Answer 1

dietary fiber, potassium, Vit C

Question 2

Nutrient content of vegetables

Answer 2

dietary fiber,potassium, Vit A, C, K, E, B6, copper, mag, thiamine, niacin, choline, folate

Question 3

Nutrient content of grains

Answer 3

dietary fiber, iron, zinc, maganese, folate, mag, copper, thiamine, niacin, Vit B6, phos, selenium, riboflavin, and Vit A.

Question 5

Nutrient content of dairy

Answer 5

calcium, phos, Vit A & D (Fortified c D), riboflavin, Vit B12, protein, potassium, zinc, choline, magnesium, selenium

Question 6

Nutrient content of protein

Answer 6

protein, B Vitamins, selenium, choline, phos, zinc, copper, Vit D & E

Question 7

Nutrient content of oils

Answer 7

Essential Fatty Acids and Vit E

Question 8

kcals

Answer 8

Estimated energy requirement= kcals

Important to take Physical Activity Coefficient (PAC) into account–> this number changes depending on activity levels of the patient

Question 9

USDA dietary guidelines for Americans 2015-2020

Servings in a day

Answer 9

Question 10

General values of food

Kcals and Carbohydrates

Answer 10

Question 11

What is a “free food”?

Answer 11

Anything less than 20kcal

Means you can eat as much as you want!

Question 12

What has now been banned form the US?

Answer 12

Trans fat

Question 13

Macronutrients

Answer 13

Carbohydrates

Fats

Protein

Fiber

Question 14

Carbohydrates

Answer 14

• Any carbohydrate eaten is digested into glucose.
• Insulin moves glucose from the blood into the cells
• Body’s main fuel source

Question 15

Recommended daily intake of carbohydrates

Answer 15

225-325 grams/day (2000 kcal diet)

◦900-1300 kcals/day should come from carbohydrates

◦1 carb=15 g

◦Women: 3-4 carb choices/meal or (45-60 g)

◦Men: 4-5 carb choices/meal or (60-75 g)

Question 16

Different type of carbohydrates

Answer 16

Different types of carbohydrates have different properties that affect how fast the carbohydrate is digested and how fast the glucose enters the blood stream

Diff types=

1. Simple
2. Complex
3. Fiber content
4. Fat content
5. What other foods is it eaten with
6. How is the food processed

Question 17

Carbohydrate counting

Answer 17

-Studies show the best predictor for blood glucose control for diabetic patients is by counting the amount of carbohydrates.

1 carbohydrate=15 g

DM pts need to learn their individual calorie needs and number of carbohydrates that are allowed per meal.

Question 18

Glycemic index

Answer 18

Glycemic Index (GI)=number given to a type of carbohydrate by how much it raises blood glucose compared to pure glucose

–Low GI = 1 to 55

–Medium GI = 56-69

–High GI= >69

Question 19

Glycemic index diets

Answer 19

–Does not determine healthy food choices

––>For example) Watermelon has a GI value of 80, but has few digestible carbohydrates in each serving. You would need to eat a ton of watermelon to raise your blood glucose.

–

*Not as predictable for blood glucose control

Question 20

Fat

Answer 20

Energy reserve

Protects vital organs

Insulation

Transport fat soluble vitamins

Question 21

Fats- oils

Answer 21

All dietary fats contain a mix of polyunsaturated, monounsaturated and saturated fat/fatty acids

–>Found in plants and animals

–>Supply calories

–>Assist in the absorption/transport of Vitamin A,D,E,K

–>Health Benefits

–>Good source of essential fatty acids

Question 23

Polyunsaturated fats- essential fats

Answer 23

1. Needed to build cell membranes
2. Used for maintaining sheaths surrounding nerves
3. Blood Clotting
4. Muscle Movement
5. Inflammation

Essential fats are required for normal body function

Question 24

Polyunsaturated fatty acids- essential fats

Answer 24

◦Required for normal body function.

Our bodies cannot make A-linolenic (ALA) or linolenic acid and conversion to EPA and DHA is limited.

1. Omega-3 fatty acids
2. Omega-6 fatty acids

Question 26

Polyunsaturated Fatty acids- essential fats: Omega-3 fatty acids

Answer 26

Omega-3 Fatty Acids:

–1. Seafood: salmon, trout, tuna, mackerel, herring, krill

oEPA and DHA are long chain Omega-3 Fatty Acids found in seafood

–2. Flax seed, walnuts, unhydrogenated soybean oil, canola oil

oAlpha-linolenic acid (ALA)

Question 27

Polyunsaturated fatty acids- Essential fats: Omega-6 fatty acids

Answer 27

Omega-6 Fatty Acids:

–1. Foods rich in linoleic acid and arachidonic acid

–2. Safflower, soybean, sunflower, walnut and corn oil

Question 29

Polyunsaturated fatty acids: Omega-3 vs Omega-6

Answer 29

• Most studies done on EPA (decreases inflammation) and DHA (high concentrations in retina and brain, important in fetal growth and development.)
• Lowers LDL and Triglycerides

*Have some pro-inflammatory properties essential for body function, but question still remains: ?healthy ratio of n-3 and n-6 (n-6 has more)

Question 30

FDA and AHA on Omega-3 and Omega-6 fatty acids

Answer 30

• inconclusive of prevention of CVD (supplement vs natural)

FDA: inconclusive research

FDA recommend daily value= not > 2g/day

AHA recommends 2-4g day of EPA/DHA for Trigyceride lowering properties under providers care

◦Lovaza (EPA and DHA)

◦Vascepa (EPA only)

*Recommend for pregnant and lactating women (through eating more seafood… may give supplement if decreased PO)

Question 32

Recommendations on EPA and DHA deemed inconclusive

Answer 32

• Treatment or prevention of cancers
• Preventing or preserving cognitive function
• Adjunctive therapy in RA

Question 33

Monounsaturated fatty acids

Answer 33

1. No recommended daily intake
2. Still high in calories
3. May lower bad cholesterol when replacing saturated fats

◦Olive oil, canola, peanut, sunflower, safflower, avocados, and most nuts

4. Mediterranean diet is mainly made up of monounsaturated fats

◦Low rate of heart disease in this region despite a high fat diet

Question 34

Saturated Fatty Acids

Answer 34

• Oils: Coconut, palm kernel, butter, and palm oil.
• Animal Fat
• Can contribute to increased LDL –> consume <10% calories from saturated fat per day

Question 35

Trans Fatty Acids

Answer 35

1. Manufacturing process called hydrogenation to turn healthy oils into solids to prevent foods from going rancid.
2. Poor health effects unlike other fatty acids

◦Increases LDL and decreases HDL

3. With consumption creates inflammatory effects that have been linked to HD, CVA, DM, etc.
4. Contributes to insulin resistance
5. Officially banned in the United States

Question 36

Protein

Answer 36

1. Tissue structure (part of organ tissues, muscle, hair, skin, nails, bones, tendons, ligaments and blood plasma)
2. Part of cell plasma membranes
3. Involved in metabolic, transport, and hormone systems
4. Make up enzymes that regulate metabolism
5. Involved in acid/base balance to maintain a neutral environment in our bodies

Question 37

Protein in adults >51

Answer 37

Institute of Medicine Recommendation

◦Men and Women

–0.8 g/kg body weight/day

**Recommendations do no change with adult age

Question 38

Benefits of high fiber diet

Answer 38

1. Decreased risk of Heart Disease and CVA
2. Protective effect against Diabetes Mellitus
3. Likely lowers risk of Colorectal Cancer
4. Decreased all-cause mortality

Question 39

Fiber Recommendations

Answer 39

}Recommended daily intake is 25-36 grams

}Portion of plants that cannot be digested by enzymes