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2017 Health and nutrition > Exam 4 part 2 > Flashcards

Exam 4 part 2 Flashcards

1
Q

Ways to reduce consumption include:

A

 Storing tempting foods in less convenient locations
 Store foods to eat more of in accessible locations
 Don’t leave serving dished on the table

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2
Q

How to eat less when eating with others

A

 Order in small quantities

 Decide how much to eat ahead of time

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3
Q

You should do what if you know you’ll be distracted while eating?

A

Pre-portion amount if you know you will be distracted

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4
Q

If you know discussion will linger at a restaurant you should:

A

get food wrapped up

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5
Q

______ effort to reduce consumption: Eliminate cookie jar, replace with fruit bowl

A

Salience

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6
Q

_____ effort to reduce consumption:
*Avoid multiple bowls of same food at party

*Increase variety of foods you need to eat more of

A

Variety

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7
Q

_____ increases the amount you eat because it is easier to see and find excess foods

A

stockpiling

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8
Q

strategies for reducing consumption with stockpiling include

A

 Reduce visibility of stockpiled foods

 Stockpile nutrient dense foods

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9
Q

Containers for food strategies

A

 Use smaller bowls and plated

 Use glasses that are tall and narrow

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10
Q

Describe effect: Dietary cholesterol

A

Increases total blood cholesterol and LDL in most individuals

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11
Q

Describe effect: Saturated fats

A

Increases total cholesterol and LDL in all individuals

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12
Q

Describe effect: Unsaturated fats (includes polyunsaturated and mono)

A

Decreases total cholesterol and LDL

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13
Q

Describe effect: Trans fats

A

As harmful as saturated fats

• Increases total cholesterol and LDL in all individuals

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14
Q

Describe effects:

Excess simple carbohydrate intake

A

 Decreases HDL and increases triglycerides

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15
Q

Cholesterol

 Desirable

A

Desirable = less than 200 mg/dl

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16
Q

Cholesterol

Borderline high

A

Borderline high = 200-239 mg/dl

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17
Q

Cholesterol

High

A

High = 240 mg/dl and above

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18
Q

LDL cholesterol:

Optimal

A

Optimal = less than 100 mg/dl

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19
Q

LDL cholesterol :Near optimal

A

100-129 mg/dl

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20
Q

LDL cholesterol: Borderline high

A

130-159 mg/dl

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21
Q

LDL cholesterol: High

A

160mg/dl and above

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22
Q

HDL cholesterol: Desirable

A

Desirable = greater than 40 mg/dl

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23
Q

HDL cholesterol: High

A

High = 60 mg/dl or greater

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24
Q

Total cholesterol : HDL ratio:

Desirable and increased risk

A

Desirable = 3 : 1

• Increased risk = 5 : 1

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25
Q

TLC=

A

Therapeutic Lifestyle Changes

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26
Q

TLC vs Dietary guidelines: Saturated fats

A

TLC: <7% of total calories
DG: <10% of total calories

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27
Q

Polyunsaturated fat

• Up to __% of total calories

A

10%

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28
Q

Trans fats should be as ____ as possible

A

low

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29
Q

Total fat should be __-__%

A

25-35%

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30
Q

Carbs should be __-__% of total calories

A

50-60%

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31
Q

Protein should be around __% of total calories

32
Q

Cholesterol should be less than ___ mg a day

A

200 mg a day

33
Q

Total calories should =

A

the amount you expend on that day

34
Q

TLC plant stenol/sterol recommendations

A

2 grams/day

35
Q

TLC recommends __-__ grams of fiber per day

A

20-30 grams of fiber

36
Q

CHD=

A

coronary heart disease

37
Q

Risks factors for CHD (non diet)

A
  • Family history
  • Age
  • Gender
  • Smoking
  • Physical inactivity
38
Q

Risk factors affected by Atherogenic diet (puts u at risk of CHD)

A
  • hyperlipidemia
  • obesity
  • hypertension
  • diabetes
39
Q 
TLC initiation (ldl cholesterol levels)
\_\_ mg for CHD patients and diabetics
40
Q

TLC initiation (ldl cholesterol levels)

___ for patients with 2 or more risk factors

41
Q

TLC initiation (ldl cholesterol levels)

____ for patients with less than 2 risk factors

42
Q

*drug therapy is initiated only after an adequate trial of diet _-__ weeks

43
Q

Diet modifications should be continued in conjunction with cholesterol-lowering drugs

44
Q

Diet strategies to prevent CHD: Substitute _______fats for ______ and ______ fats

A

unsaturated

saturated
trans

45
Q

Consuming a diet high in fruits, vegetables, nuts and whole grains will

A

reduce risk of CHD

46
Q

Metebolic syndrome is

A

a cluster of any 3 of the following risk factors

Central obesity
–High triglycerides (>150 mg/dL)
–Low HDL (<40 mg/dL)
–Prediabetes
–Hypertension
47
Q

High triglycerides is

A

> 150 mg/dL

48
Q

low HDL is

49
Q

optimal blood pressure levels:

50
Q

__/__ defines high blood pressure

51
Q

Primary hypertension:

A

Elevation of blood pressure without an accompanying disease

52
Q

Secondary hypertension:

A

Hypertension accompanies some other disorder

53
Q

Hypertension risk factors includde

A

SOSRASA

–Smoking
–Obesity
–Sedentary lifestyle
–Race
–Age
–Stress
–Alcohol consumption
54
Q

Hypertension interventions include

A

Aerobic exercise

Weight loss

Limiting alcohol intake

Stopping smoking

DASH eating plan

55
Q

The DASH diet targets

A

hypertension

56
Q

DASH diet includes - servings of lowfat dairy products a day

57
Q

Dash diet includes _-__ servings a day of fruits and veggies

58
Q

Dash diet is ___ in saturated fat and cholesterol by using a vegetarian proteins source 4-5 times a week (beans/nuts/seeds)

59
Q

DASH low sodium is more/less difficult to follow

60
Q

DASH low sodium is more/less effective at lowering blood pressure

61
Q

The difference between DASH and DASH low sodium is that Dash low sodium restricts sodium to ____ mg

62
Q

Type 1 diabetes onset occurs before age __ and results in

A

30

being unable to produce enough insulin

63
Q

Type 2 diabetes usually appears after age __ and is due to chronically

A

40

high insulin levels

64
Q

Prediabetes is determined by

A

higher than normal fasting blood sugar but not high enough to diagnose diabetes (100-125)

65
Q

GDM stands for

and refers to

A

Gestational diabetes

Diabetes during pregnancy

66
Q

Diabetes rates are expected to increase to __-__% of the population

67
Q

Diabetes prevention program involves:

_% weight loss
-low calorie, low ___, high fiber diet

___ minutes of exercise a week

results have shown a __% reduction in development of disease

A

7%
fat
150
58%

68
Q

Symptoms of diabetes include

A

Increased thirst

frequent urination

excessive eating

Fatigue

Weight loss

69
Q

Diabetes Increased thirst

caused by:

A

Frequent urination causes dehydration which increases thirst

70
Q

Diabetes Frequent urination caused by:

A

Caused by high BG (blood glucose) that causes water to move into blood

71
Q

Diabetes Excessive eating caused by:

A

Due to little or no glucose reaching cells

72
Q

Diabetes fatigue

A

due to elevated blood glucose

73
Q

Diabetes weight loss

A

Due to cells breaking down protein and fat for energy because glucose not entering

74
Q

diabetes weightloss is seen more often in type 1/2 diabetes

75
Q

Diabetes can lead to heart disease, amputations, Blindess, and kidney failure

2017 Health and nutrition (22 decks)

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