Diet & Nutrition Flashcards

1
Q

Social contributing factors to undernutrition

A
  • Poverty/access
  • Social conflict
  • Government corruption
  • Structural discrimination against women
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2
Q

Geographical risk factors to overnutrition

A
  • Poor urban areas
  • Underserved rural areas
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3
Q

Diseases of infrastructure (mostly undernutrition)

A
  • Infectious & communicable diseases
  • Lack of access to adequate caloric & nutrient intake
  • Often occur in areas with increase exposure to pathogens
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4
Q

Diseases of affluence (mostly over nutrition)

A
  • High & middle income countries
  • Lifestyle diseases (metabolic syndrome, CAD)
  • Often worsened by commercial campaigns promoting unhealthy food choices
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5
Q

Responsibilities of the nutritionist include

A
  • Personalized diet planning
  • Interpreting of food logs
  • Treating specific pathologies or disorders related to diet and/or nutrition status
  • MNT
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6
Q

Marco versus micro nutrients

A
  • Macro: carbohydrate (fiber included), protein, fat
  • Micro: vitamins, minerals, water
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7
Q

How many calories per gram of each macro nutrient

A
  • Protein: ~4 cal per gram
  • Carbohydrate: ~4 cal per gram
  • Fat: ~9 cal per gram
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8
Q

Recommended percentage of lipids

A
  • 20% mono/poly (one double bond/≥2 double bonds) and 10% saturated (not double bonds)
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9
Q

Why are vitamins and minerals necessary

A
  • Vitamins: needed exogenously in small amounts
  • Minerals: important for bone health, kidney function, oxygen saturation, electrolyte balance
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10
Q

Daily recommended water intake

A
  • Adult women: ~2.7 L/day
  • Adult men: ~3.7 L/day
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11
Q

WHO adult recommendations of what to avoid

A
  • Free sugar >10% energy intake
  • Fat >30% energy intake
  • Salt >5g (one teaspoon)
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12
Q

Common problems & contributing factors to change DRI/RDA (Dietary reference intakes/recommended dietary allowance), AI, TUL in health populations

A
  • Undernourishment
  • Decreased appetite
  • Inadequate eating habits
  • Dysphagia
  • Malabsorption
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13
Q

Food deserts tend to

A
  • Increase dietary intake of fat, sodium, & sugar
  • Decrease dietary intake of vitamins, minerals, fiber
  • Increase total caloric intake
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14
Q

Potential health outcomes of a food desert

A
  • CVD
  • HTN
  • Type II DM
  • Obesity
  • Kidney disease
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15
Q

Which supplements may offer benefits to the general public

A
  • Vitamin D (often as D3)
  • Iron
  • Calcium
  • Possibly fish oil
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