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PUBHLTH 310 Exam 1 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

infant nutrition needs to support…

A

rapid growth (doubles birth weight by 5 months), increasing levels of activity as infant matures, rapid development (growth and development of all organs, continued brain development for years)

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2
Q

human brain development in order

A

sensory pathways, language, higher cognitive function

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3
Q

0-6 months of age

A

breast milk or formula

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4
Q

6-12 months of age

A

incorporate solid food

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5
Q

total caloric intake accounts for

A

health status, growth rate, sleep and wake cycle, and physical activity

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6
Q

how many calories should infants consume per day?

A

490-610 (100kcal/kg body weight per day compared to 30 in adults)

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7
Q

energy needs: fat

A

fat content increases energy density of diet, percentage decreases from 6 months to a year, AMDR stays higher for infants than adults

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8
Q

What fats do infants need?

A

omega 3s and omega 6s because nervous system develops beyond the womb, and because it helps with brain development and cell membrane integrity

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9
Q

carbohydrate intake for infants

A

0-6 months: carbs in milk
6-12 months: increase in percent energy of types of carbohydrates (solids, decrease exposure through lactose)

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10
Q

lactase

A

enzyme that breaks down lactose to enable absorption (after infancy lactase gene expression decreases, activity peaks post natal period)

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11
Q

lactase non-persistence

A

lactose intolerance, inability to absorb lactose due to lack of lactase, bloating, cramping, diarrehea

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12
Q

lactase persistence

A

mutation of the lactase gene, allows for adequate lactase production over a lifetime

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13
Q

infant protein needs

A

double compared to adults, easily met through breastmilk and formula (formula puts infant at risk for excessive or deficient protein intake)

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14
Q

iron infant needs

A

levels are low in breastmilk, if mother is deficient or if breastfed exclusively infant can take 1 mg supplement, iron fortified formula (drops)

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15
Q

Vitamin D

A

deficiency is high in breastfed infants, supplementation of 400 IU a day recommended (other risk factors include polluted climate)

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16
Q

fluoride

A

adequate levels needed for bone and teeth development, brush around 6 months with pea/bite sized fluoride tooth paste, drink fluorinated water (after 6 months), over exposure may cause spotting, it could interfere with minerals, mutations)

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17
Q

Vitamin K

A

plays a role in blood clotting, newborn at risk for hemorrhaging, newborns receive injection (provides enough until gut bacteria can synthesize)

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18
Q

introducing solid foods

A

recommended to start after 6 months (neck and teeth), majority of infants start earlier, formula fed starts earlier, helps build tongue and mouth muscles, cereal is good first option for iron, oatmeal preferred (decrease arsenic)

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19
Q

introduction order

A

spoon fed, soft finger foods, differing textural finger foods, use of utensils

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20
Q

liquids

A

water given when baby is sick or in hot/humid conditions, water throughout day is normal after 6 months, at 1 year transition to whole cow milk

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21
Q

nursing bottle syndrome

A

improper bottle use, increased sugar contact time with teeth (from juice in bottle or bottle in bed) juice not recommended until 1 year (watered down)

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22
Q

choking hazards

A

nuts, whole grapes, sticky foods, raw fruits and veggies

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23
Q

foods to avoid

A

honey (can harbor toxic bacteria that digestive tract cannot yet handle, causing “botulism”), cows milk (infants cannot handle nutrient load and missing key ingredients)

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24
Q

growth chart

A

plots patterns of children, adults, and adolescents of the same weight and sex height, weight, and head circumference. slight fluctuations are normal

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25
Q

big fluxes on growth chart

A

indicators of poor growth: increasing weight but not height (overfed), slower growth (disease, abuse, mal-absorption, congenital disease)

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26
Q

breastmilk vs. formula

A

both meet nutrient requirements, choice depends on

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27
Q

childhood, preadolescence

A

childhood: 5-12
preadolescence: 9-11 for girls, 10-12 for boys
psychosocial, cognitive and emotional development is rapid
ecocentric/make believe to concrete and rationality
socialization and independence
home environment play a role in these developmental aspects

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28
Q

eating behaviors in childhood and preadolescence

A

do chores, make meals, involvement in meal preparation influence positive attitudes towards food

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29
Q

innate hunger cues

A

decline starting at about age 9, hunger is now influenced by “external factors”

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30
Q

external factors influence innate hunger cues

A

peer pressure, stress, preferred foods, time of day

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31
Q

increased independence influencing eating

A

own money to buy snacks, choose what they prefer, finish all because it tastes good, boredom

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32
Q

childhood and preadolescence growth rate

A

growth rate declines, but still growing
calories per day depend on size, activity, and age
DRI covers 4-8 and 9-13

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33
Q

carbohydrates in childhood and adolescence

A

focus on fiber and whole grains, correlated fiber intake as adult, associated with health benefits seen in adults

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34
Q

protein in childhood and adolescence

A

lean tissue development

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35
Q

micronutrients in childhood and adolescence

A

iron: important to lean body mass deposition, brain development, RBC
calcium and vitamin D: important for rapid bone mass development, only 15% of preadolescence females are consuming adequate calcium (due to social constructs and influence)

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36
Q

fats in childhood and adolescence

A

essential fatty acids focus

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37
Q

what are children and adolescence in the US actually eating?

A

toon many calories, too many foods in fats and added sugar (SOFAS), too many refined grains, from 4-8 and 9-13, males and females consume the most added sugars

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38
Q

economic, racial, and ethnic disparities

A

low-income children exposed to more nutrient poor foods, culturally irrelevant or experience food insecurity

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39
Q

how are children getting their calories?

A

eating away from home, snacking, beverages

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40
Q

smart snacks standards

A

federal requirement for schools to have healthy options available (vending machines and snack stores): low in sodium, have a fruit or vegetable available, having whole grains

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41
Q

rationale for smart snacks standards

A

remember: about 27% of calories come from snacks, healthier eating leads to better academics, most children buy food at school, if avaliable

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42
Q

continued work needed for smart snacks standards

A

good start, need to be more in line with dietary guidelines, snacks still contain: synthetic food dyes (ADHD), non-nutritive sweeteners, too many added sugars

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43
Q

exclusive breastfeeding

A

no other food, not even water

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44
Q

partial breastfeeding

A

providing the infant of a mix of breastmilk and formula

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45
Q

complementary foods

A

solid foods provided to the infant in addition to breastmilk

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46
Q

expression of milk

A

removal of breastmilk by hand, manual or electric breast pump

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47
Q

childhood and preadolescence: physical activity guidelines

A
  1. 60 or more minutes per day
  2. variety of intensities
  3. reduce time sitting
    physical activity will: prevent chronic disease, develop of muscle, bone, and joint, shape cardiovascular health
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48
Q

current breastfeeding recommendations

A

exclusive breastfeeding for about the first six months of a baby’s life (WHO), continue breastfeeding for as long as mutually desired by the parent and baby up to 2 years of space (AAP), with appropriate complementary foods until 2 years of age and beyond

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49
Q

breastmilk composition

A

meet nutrient needs of infant plus bioactive factors, nutrient and bioactive contents vary daily: changes with breast feeding parents diet, effected by environment, freeze and thaw

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50
Q

breast milk production and release

A

amount produced varies with infant demand

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51
Q

infant suckling produces hormones

A

prolactin stimulates milk production, oxytocin stimulates contraction and release of milk

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52
Q

first stage of breastfeeding

A

colostrum: first fluid produced following birth, “immature birth,” yellowish fluid (liquid gold),
higher levels of immune factors (lactoferrin, white blood cells, IgA), lower in fat and carbs, higher in protein and micronutrients, higher water provides laxative effects and keeps baby hydrated
low volume- only about 1.5 fluid ounces per day
produced for about 2-4 days following birth

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53
Q

what could influence the activity level of a child?

A

caretaker as a model, peer influences, community/school offerings, weather, climate, built environment (parks, walking, biking, affordable indoor facilities)

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54
Q

public health impacts of a “healthy” built environment

A

address chronic disease, promote safety, promote local economic growth, promote health equity, promote clean environment

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55
Q

BMI in children

A

weight status is determined by BMI percentile, put into different weight categories

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56
Q

second stage of breast feeding

A

transitional milk- higher in fat and sugar, still contains bioactive factors
increasing in quantity: 10-28 fl oz. per day
produced during 5-14 days post natally

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57
Q

third stage of breastfeeding

A

mature milk- produced about 2 weeks post-birth
high in energy (fat and carbs), lower protein
65-75 kcal per 3.25 oz
eat about 25-30 oz/day
infant will eat every 2-4 hours

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58
Q

stages of breastfeeding in order

A

colostrum, transitional, mature milk

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59
Q

mature milk carbohydrates

A

free glucose - important energy source
lactose is most abundant carbohydrate (energy source, small amounts travel to baby’s large intestine to stimulate microbiome growth (helps to fight foreign microorganisms)

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60
Q

lactase

A

stimulates lactose breakdown to glucose and galactose

61
Q

mature milk carbohydrates

A

oligosaccharides: medium chained carbohydrates, ability to bind pathogens

62
Q

mature milk fats

A

fats in milk reflected by female’s diet, content level increases as the feeding time increases (fore milk, watery meets thirst needs)
contains digestive lipases to help digest fat

63
Q

mature milk protein

A

whey (immunoglobulin A- protection against viral and bacterial infections and lactoferrin- bound to iron: helps increase absorption, inhibits growth of iron dependent microorganisms), casein (binds calcium to increase absorption), mucin (binds to pathogens)

64
Q

group one micronutrients

A

amount in breastmilk reflective of parent intake (vitamins B1, B2, B6, B12, choline, Vitamin A, selenium, iodine, retinol, Vitamin C)

65
Q

group two micronutrients

A

amount in breast milk depletes maternal stores, parent diet/supplements benefits parent not breast milk (folate, calcium, iron, copper, zinc) if deficient maternal levels become depleted

66
Q

vitamin D breast milk

A

low concentrations in breast milk no matter parent status/diet, supplementation recommended for infant

67
Q

vitamin K in breastmilk

A

low concentrations, highly recommended to get vitamin K injection at birth

68
Q

why breastfeeding?

A

protects babies from common infectious diseases, boosts children’s immune systems, providing the key nutrients children need to grow and develop to their full potential. babies who are not breastfed are 14 times more likely to die before they reach their first birthday than babies or are exclusively breastfed.

69
Q

babies who are breastfed for longer periods have

A

lower infectious morbidity and mortality, especially in digestive and respiratory tracts (dental health, higher intelligence, prevention of obesity, reduced risk of infections and diarrhea)

70
Q

sleep and breastmilk

A

levels. of hormones differ in milk produced in the morning vs. night (cortisol- alertness, melatonin- sleepiness)

71
Q

suckling benefits

A

speech development, formation of teeth, airway development (prevention of sudden infant death syndrome or SIDS)

72
Q

short term outcomes of breastfeeding for parents

A

oxytocin release (helps contract uterus back to normal size), helps lose pregnancy weight (burn energy making milk), prevent type 2 diabetes, delays time to menstruation (increases iron stores and reduces time to need contraception, healthy for spacing of pregnancies)

73
Q

long term outcomes of breastfeeding for parent

A

protection against breast cancer (5-10 years after pregnancy, most effective before age 30, more months BF = more protection, protection against hormone receptor) more breast cancer in developed countries

74
Q

breastfeeding parent diet during lactation

A

energy expended: mobilizing nutrient stores and producing milk
energy requirement: + 200-500 kcal/day, +25g protein + 80 g of carbs, increased essential fatty acid intake (same as pregnancy), additional fluids, avoid caffeine and alcohol, continue taking prenatal vitamin, increase micronutrients

75
Q

formula nutrient composition

A

goal is to match human breastmilk to ensure disease prevention and brain development, more are cow-milk based, alternatives available

76
Q

differences in composition between formula and breastmilk

A

adequate vitamin D and iron in formula, but formula lacks bioactive components such as immune factors and lipases (cannot be added or survive shelf-life of formula)

77
Q

lead sources

A

paint, water, soil, products, industry

78
Q

composition of human breastmilk

A

water, proteins, carbohydrates, vitamins and minerals, fats, probiotics

79
Q

enters milk through diet

A

vitamin A, B, and C, choline, selenium, iodine

80
Q

enters milk through the bones

A

folate, calcium, iron, copper, zinc

81
Q

bone absorption increases through…

A

HPG axis, mammary gland action

82
Q

how does lead affect milk production?

A

majority of lead is stored in bones, when calcium is released, so is lead! (most lead in colostrum milk)

83
Q

CDC lead recommendations

A

encourages those with lead levels greater than 40 ug/dL to pump and discard milk until levels drop below 40

84
Q

lead impact on fetus

A

lead is stored in brain, bones, and kidney of fetus, affecting mitochondria of brain and nerve cells, impairing bone development, and damaging the developing kidney

85
Q

public health approach to prevention of lead

A

secondary: diet mitigation, increasing calcium and omega 3s can decrease lead effects

86
Q

lead main takeaways

A

no level of lead is safe, lead is found in human milk, current research on exposures to lead through human milk is inadequate, calcium does not provide the same protection through lactation as it does for pregnancy, omega 3s may be the next public health solution to lead exposure

87
Q

arsenic sources

A

drinking water, atmosphere

88
Q

arsenic guidelines

A

dose for inorganic arsenic is 0.0003 mg/kg/day, limit arsenic drinking water to 10 ug/L

89
Q

arsenic health consequences

A

cancer, immune effects, respiratory disease, cardiovascular diseases, adverse pregnancy outcomes

90
Q

arsenic levels in milk takeaways

A

decreases as time progresses (most in stage 1), formula may have more arsenic, no guidelines for lactating individuals, limited research

91
Q

prevalence of breastfeeding

A

globally, most mothers begin breastfeeding, but rates of exclusive breastfeeding across the globe are unsatisfactory

92
Q

seriousness of breastfeeding

A

breastfeeding has measurable benefits for baby, mother, and the economy; benefitting population health and reducing morbidities and mortality

93
Q

who is breastfeeding?

A

people receiving support in various ways: workplace, partners/family (more likely to breastfeed if mother did), culture, older women, higher income, non-hispanic asians

93
Q

prevention of breastfeeding

A

with proper education and support, mothers and their communities of friends, family and healthcare providers can improve breastfeeding rates and duration

93
Q

environmental cost of not breastfeeding

A

energy for manufacture, materials, transport and distribution, water, and cleaning, water to mix with powder, metal and paper used to package

93
Q

breastfeeding rates

A

percent of infants breastfed through 6 months: 55.8%
percent of infants exclusively breastfed through 6 months: 24.9%
percent of infants receiving formula at 2 days old: 19.2%

94
Q

costs of breastfeeding vs. formula

A

formula: $1,200-$2,900 for six months
$500 for breastfeeding (accessories, nutrition, supply)

95
Q

work and breastfeeding

A

breastfeeding parents who return to work are less likely to continue BF, parents unable to express breastmilk at work may have increase infections and other illnesses (forced to wean their babies)
low BF rates impose an estimated $1.3 billion burden for non-medical costs + ear infections and gastrointestinal infections + 10% increase in healthcare costs

96
Q

barriers to breastfeeding at socioecological model

A

individual: knowledge, confidence, self-efficacy
interpersonal: support
community: social norms, support
organizational: workplace policy, support
public policy: public protection, workplace policy

97
Q

policies that “support “ breastfeeding

A

50 states protect right to BF in public, break time for mothers through US fair labor Standards Act (space and time to pump), parental leave includes: PTO under family medical leave act

98
Q

global baby friendly hospital initiative

A

encourages broad scale implementation of 10 steps of successful breastfeeding, providing parents with information, confidence, and skills to initiate and continue to breastfeed their babies, provides health providers means to support lactation

99
Q

some of the 10 steps for baby friendly hospitals

A

comply fully with international code, have written infant feeding policy that is communicated to staff and parents, establish ongoing monitoring and data-management systems, ensure staff have sufficient knowledge, competence and skills to support BF

100
Q

health care provider perspective on BF

A

lack of confidence in skills due to poor training, lack of a focus in school/training, lack of culturally relevant or diverse breast models

101
Q

BFHI designation prevalences

A

almost all countries have implemented, but only 10% of births worldwide occurred in baby friendly facility (when it was implemented more women continued to BF)

102
Q

prematurity

A

born <37 weeks
common issues: immature organs, feeding ability compromised, inadequate nutrient stores, increased nutrient needs (calories per body weight increases), lung development compromised (lack of alveoli and smaller passage ways, lack of surfactant which allows for lung expansion)- synthetic surfactant research being done

103
Q

prematurity health concerns

A

respiratory distress syndrome- lack of sufficient surfactant to support lungs
jaundice- yellowed skin or eye (build up of bilirubin, treated by phototherapy)
nutrient challenges- feeding ability compromised, underdeveloped digestive tract, additional nutrients needed to support infections, surgery recovery, body temp regulation, proper growth and organ development

104
Q

premature infants feeding complications

A

lack of muscle coordination, increased vomiting, constipation, reflux
IV feeding needed to allow time for immunity to develop in digestive tract
milk or formula slowly introduced via bottle, to prevent NEC- inflammation of small intestine leading to holes in the wall (costly, breastmilk can prevent death)

105
Q

premature babies receiving breastmilk

A

needed to be pumped, iron supplements, vitamin and mineral fortifiers, medium chained triglyceride (MCT) oils also added to breast milk (additional energy density, absorbed easier than other fatty acids)

106
Q

specialized formulas for premature babies

A

higher caloric value, higher micronutrient status, increase or decrease feeding by monitoring infant (digestive tract tolerance)

107
Q

premature infant growth assessment

A

charts adjusted to fit their prematurity, head circumference an important indicator of development, progress assessed in feeding skills

108
Q

long term health risks of prematurity

A

60% develop or born with disability, hearing or vision impairments, neural impairments (behavioral, coordination, learning)

109
Q

PKU

A

inability to metabolize amino acid phenylalanine to another AA tyrosine due to deficiency in phenylalanine hydroxylase (enzyme), causes phenylalanine build up in brain, may cause seizures, hyperactivity, intellectual disability, death, treated with low phenylalanine diet (formula, vegetables, fruits, beans, special grains)

110
Q

toddler (1-3) developmental milestones

A

gross and fine motor skills (jumping, walking on stairs, using silverware, drinking from a cup, drawing), language development into phrases/sentences, preferences arise

111
Q

development: toddlers and food

A

chewing accommodates for different types of food (muscle development and coordination, teeth)
12-18 months: finger foods to utensils, soft texture and small pieces
18-36 months: increasing tolerance to textures and temperatures (meat, raw veggies/fruit, biting off pieces, cold/hot

112
Q

introducing foods for toddlers

A

8-12 times before trying something new, provide well-known food along new food (spagetti and meatballs), encouragement and praise and imitation, toddler responds to self-hunger cues

113
Q

preschooler (3-5) developmental milestones

A

increased autonomy, learning to control behavior

114
Q

preschoolers and food

A

fully capable of utensil and cup use, copying peers and family, still responding to hunger foods (force feeding causes over or under eating), prefers sweet, salty, and fatty foods (stimulates sensations in brain related to satisfaction and happiness), healthy food choices learned by parents, media, activities, and caretakers

115
Q

preschooler “3 levels of temperament” regarding food

A

easy- adaptable
slow to warn up- needs repeated exposure to new situations
difficult- irregular behaviors and adaptation

116
Q

toddler and preschooler growth rate

A

periodically, physical cues (outward tummy), varies on a daily/weekly/monthly basis (slower compared to infant years due to decrease in appetite) still high priority
biggest challenge: appropriate balance of nutrients to meet high demands (preferences and snacks)

117
Q

preschool and toddler energy needs

A

less energy from fats and more from carbs, calories determined for individuals based on sex, height, weight, and age (after 3 physical activity is considered)

118
Q

toddler and preschool proteins

A

needed for growth and tissue repair, focus on variety of AA

119
Q

toddler and preschool fats

A

focus on omega 3 and 6 for neural and visual development, whole milk for ages 1-2, 2+ years = fat-free or 1% milk

120
Q

toddler and preschool carbohydrates

A

45%-65% calories from carbs, emphasis on grains and fiber, naturally increase vitamin and mineral intake, healthy digestive tract (start matching adult intake)

121
Q

toddler and preschool micronutrients

A

tend to meet or exceed recommendations except for vitamin D, E and potassium, sodium excesses
must monitor bone-related nutrients (calcium, vitamin D, phosphorus, magnesium) and iron for immunity, learning ability, intellectual performance, stamina, mood (supplement only suggested if anemic)

122
Q

vitamin/mineral supplementation suggested for

A

erratic eating behaviors, lower socioeconomic families, mal-absorption problems, vegetarian or vegan households (concerned about vitamin B12 and D)
supplementation rates are highest for children who do not need them

123
Q

toddler and preschool growth charts

A

weight, head circumference, height, BMI (recorded as percentiles)
85th-95th percentile is overweight, over that is obese

124
Q

obesity in 2-5 year olds

A

public health issue
prevention: develop eating behaviors, monitor adiposity rebound (normal surge occurs around 4-7 years old, early may cause obesity, education is powerful in prevention), promote healthy behaviors, family meals (also associated with academic success, decrease depression and eating disorders, positive family dynamics)
best family meal outcomes: both parents present, 3-7 meals a week, decreased technology distractions

125
Q

what conditions could affect a child’s nutrient status?

A

disability, behavioral disability, chronic conditions

126
Q

Autism spectrum disorder

A

group of disorders involving communication, social interaction and behavior
diagnosed between 2-4 years of age, signs start occurring in infancy (lack of eye contact or turning head due to noise, language delay, lack of communication)
signs beyond infancy: failure of peer interaction, interact with toys atypically, feeding difficulty
risk factors: genetic, sibling has ASD, more males, maternal environment exposure, older parents

127
Q

autism spectrum disorder diagnosis

A

complex, determined by pregnancy health history, sensory tests, developmental milestone history, educational determination by teacher and specialized educator

128
Q

ASD feeding difficulties

A

behavioral-related: refuse foods, particular food presentations and mealtime routines, use of specific utensils
muscle related: specific textures and types of foods (ex: limit to 5 foods or less, no crunchy foods), trouble chewing or swallowing
may cause rickets, osteoporosis, iron deficiency, weight issues, eating disorder, inadequate growth

129
Q

feeding behaviors ASD treatment PLAN

A

working with family, occupational or physical therapists, positive reinforcement/reward, over-exposure to foods they are sensitive to

130
Q

ASD (increasing prevalence) consequences

A

$: medical costs, special education, caretaker may work less
health: anxiety, attention deficients, depression, epilepsy, GI problems, obesity, sensory-processing difficulties, sleep problems, stigma

131
Q

ASD prevention and treatment

A

EARLY intervention
brain development- early therapy for coping mechanisms
decrease healthcare costs, less need for special needs/education as they age
best nutritional outcomes support growth and development

132
Q

celiac disease

A

autoimmune reaction to gluten, heritable (HLA2 gene), chronic inflammation destroys villi of small intestine, unable to absorb (prolonged damage may lead to weight loss, anemia, osteoporosis)
signs develop by 2 years of age: diarrhea for toddlers and preschoolers, infancy may consist of spitting up, vomiting, running diaper, abdominal pain, fatigue, behavioral related

133
Q

celiac diagnosis

A

growth charts, elimination diets, blood test (antibody or genetic testing), intestinal biopsy
treatment: eliminate foods with even traces of gluten or cross contamination (allowed: rice, soy, potato, corn flours, oats

134
Q

vitamin D deficiency

A

Vitamin D activates mineral transporters, increasing dietary calcium and phosphorus absorption, activating transport of calcium and phosphorus across bones
deficient: bone will grow in length but no addition of minerals (rickets: elongated yet soft bones)
effects: skeletal deformities, pain, weakness
risk factors: deficient in diet (breastfed infants), darker skin, liver or kidney problems
Rickets long term consequences: curved spine, bowed legs, thickened wrist, knee, elbow, ankles, breastbone projection
on the rise due to technology, less time outside, breastmilk, veg. households
treatment: calcium and vitamin D supplementation, bracing off affected bone area

135
Q

food advertising

A

of hours of TV watched associated with overweight (lack of physical activity, increase in advertising)
2-6 years old can recognize food brands and have beliefs attached to them (less than 5 years do not differentiate between programs and commercials) 96% of ads for low nutrient foods

136
Q

children’s food and beverage advertising initiative

A

devote 100% of child directed ads for healthy foods (special criteria)
optional pledge to have zero ads directed towards children younger than 6
this helps (nickelodeon), but limited because young kids watch older shows and “poor” food ads still exist

137
Q

food insecurity

A

household is uncertain of having or unable to acquire. enough food to meet the needs of all
their members because they had
insufficient money or other
resources for food

138
Q

community food insecurity

A

A condition in which all community
residents obtain a safe, culturally
acceptable, nutritionally adequate
diet through a sustainable food
system that maximizes community
self-reliance and social justice.

139
Q

what are some reasons that food insecurity varies by geographic region

A

politics (minimum wage, available support programs), healthy food availability (smaller stores do not have the ability to serve produce)

140
Q

at risk for food insecurity

A

single houses, those with middle aged children, people of color

141
Q

food insecurity trends

A

households with children have more food insecurity, decrease in 2020 due to programming and resources and benefits

142
Q

health risk of food insecurity

A

STRESS of food insecurity can head to hormonal changes, insulin resistance, depression, and behavior changes

143
Q

hunger effects on children

A

affect ability to concentrate, learn, and perform well in school, behavioral and emotional problems, may cause a lifetime of disordered eating

144
Q

relevant federal agencies

A

department of health and human services, department of agriculture
15+ federally funded programs, most successful include SNAP, WIC, NSLP, SBP

145
Q

national school lunch program

A

everyone gets lunches for free, demand of food decreases, price of food decreases (economic ripple effect)

146
Q
A

PUBHLTH 310 Exam 1 (3 decks)

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