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Intro to Nutrition > Final > Flashcards

Final Flashcards

1
Q

Water soluble vitamins

A

B vitamins and vitamin C

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2
Q

Fat Soluble Vitamins

A

ADEK

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3
Q

B Vitamins

A

Thiamin, Riboflavin, Niacin, Biotin,Pantothenic Acid, Vitamin B6, Folate Vitamin B12

Were originally all thought to be one substance

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4
Q

Fortification

A

Nutrients are added that didnt exist in the first place

ex. Iodine added to salt, Vit D added to milk

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5
Q

Enrichment

A

nutrients that are lost in processing are restored

ex. thiamin, riboflavin, niacin, iron are added to refined grains

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6
Q

How are water soluble vitamins absorbed?

A

Directly into the blood

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7
Q

How are fat soluble vitamins absorbed?

A

incorporated into micells, chylomicrons, and then go to the lymph

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8
Q

Where are most vitamins absorbed?

A

40-90 are absorbed in the small intestines

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9
Q

What do vitamins do?

A

support and regulate body activities, act as coenzymes.

Do not provide enerfy, but are requrired to metabolize nutrients that do provide energy

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10
Q

What can result in decreased nutrient contents of food?

A

heat and long cook times, boiling in water, exposure to O2, light.

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11
Q

What is vitamin B1?

A

Thiamin

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12
Q

What does thiamin do?

A

assist in energy production, carb metabolism, the production of ribose, and the health of the nervous system

helps convert pyruvate to acetyle coA, which is necessary to ATP production.

is used to make ACh.

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13
Q

What is a deficiency in thiamin called?

A

Beri beri

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14
Q

What is beri beri?

A

a deficiency in thiamin, results in neurological symptons

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15
Q

What is wernicke korsakoff syndrome?

A

a deficiency of thamin in alcoholics where alcohol interferes with absorption

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16
Q

Dietary Sources of Thiamin

A

Pork, lentils, enriched grains

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17
Q

What is riboflavin?

A

A B vitamin.
Is an important component in the Citric Acid Cycle.
Exists as a coenxyme form of FAD and FMN which are electron carriers in the ETC

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18
Q

What is ariboflavinosis

A

a deficiency in riboflacin.

affects the skin around the eyes, mouth and tongue.

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19
Q

Dietary sources of riboflavin

A

milk, pork, grains

Is easily destroyed by light

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20
Q

Niacin sources

A

Can be synthesized i the body from the essential amino acid tryptophan if the diet has adequate in tryptophan

Dietary: chicken, trout, lentils, peanuts, enriiched grains

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21
Q

Function of niacin

A

important in enerfy and general metabolism
2 forms: nicotinic acid and nicotinamide

Makes 2 active coenzymes: NAD (in glycolysis and TCA) and NADP (a carrier in ETC)

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22
Q

Pellagra

A

a deficiency in niacin

Symptoms: 4 D’s: Dermatitis, diarrhea, dementia and death

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23
Q

Niacin toxicity:

A

due to overuse of niacin supplements

Symptoms are high Bp, arrhythmia, nausea, vomiting, high blood pressure, impaired liver function

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24
Q

Functions of Biotin

A

acts as a coenzyme in energy metabolism and is used in gluconeogenesis and synthesis of FA

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25
Q

Dietary sources of Biotin

A

liver, egg yolks, yogurt, nuts.

Is produced by bacteria in the GI trac

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26
Q

What blocks biotin aborption?

A

Avidin in raw eggs

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27
Q

function of Pantothenic Acid

A

part of coenzyme A needed for metabolism and synthesis of hormones, neurotransmitters and Hb

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28
Q

Dietary sources of panothenic acid

A

sunflower seeds, lentils, trout

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29
Q

What is vitamin B6 called?

A

pyridoxine

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30
Q

What are the 3 forms of B6?

A

pyridoxal, pridoxine, pyridoxamine

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31
Q

Function of B6

A

important in mino acid metabolism

transamination to syntesize AA and deamination to synthesize NT

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32
Q

Vitamin B6 deficiency

A

may result in anemia due to impaired hemoglobin synthesis and NT issues. Results in neurological issues and poor growth

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33
Q

Vitamin B6 toxicity

A

from supplements can cause irreversible nerve damage

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34
Q

Sources of B6

A

chicken, pork, lentils, brown rice

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35
Q

Functions of Folate

A

coenzymes are needed for DNA synthesis, metabolism of some AA

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36
Q

What is low folate intake associated with?

A

increased cardiovascular disease, macrocytic anemia, neural tube defects

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37
Q

What happens with too much folate intake?

A

It can mask b12 deficiency

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38
Q

Dietary sources of folate

A

lentilS, asparagus, spaghetti

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39
Q

what does high homocysteine do?

A

increased srisk of cardiovasculat disease

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40
Q

folate and homocystein

A

If folate is deficient, homosysten can not be converted to methionine, so levels rise which increases the risk of cardiovascular disease

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41
Q

B6 and homocysteine

A

if b6 is deficient, homocysine can not be converted to cysteine so levels rise, leading to cardiovascular disease

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42
Q

macrocytic anemia

A

due to folate deficiency. Folate is needed for cell division, and without it you get large blood cells called macrocytes

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43
Q

Neural tube defectsq

A

caused by folate deficiency, intake of folate suports neural tube clossure. So folate is recommended for all women of childbearing age

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44
Q

Functions of Vitamin B12

A

acts as a coenzyme for the metabolism of fatty acids and amino acids and the synthesis of methionine.
Is needed to convert folate to the active form, so high supplemental folic acid can mask B12 deficiency

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45
Q

What leads to B12 deficiency?

A

not enough intake, decreased acidity in the stomach, cells that produce the intrinsic factor are destroyed

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46
Q

absorption of B12

A

in the stomach, B12 is released from food proteins by stomach acid and pepsin. The stomach lining releases intrinsic factor which binds to B12. The B12-intrinsic factor complex binds to the receptors on cels allowing apsorption

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47
Q

Food sources of B12

A

Only in animal foods, trout, beef, pork

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48
Q

Othernames for Vit. C

A

ascorbic acid or ascorbate

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49
Q

what destroys Vit C?

A

oxygen, light, heat, contact with copper or iron cookwars

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50
Q

fuctions of Vit C

A

functions of an antioxidant in the body, helps maintain the immune system, helps make collagen, aids in Fe absorption

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51
Q

Dietary sources of vit C

A

Orange juice, kiwi, strawberries, cantalope

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52
Q

Vit C and collagen

A

vit C suppoers cross links in the connective tissue collagen, making it strong and healthy

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53
Q

Scurvy

A

Vit C deficiency. Results in poor wound healing, bone fractures, poor teeth, bruising and bleeding

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54
Q

UL of Vit C

A

2000mg

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55
Q

Choline

A

Is a nutrient, but not a vitamin. Needed to make Ach,

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56
Q

Dietary sources of choline

A

egg yolks, meat, fish

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57
Q

Roles of VitA

A

night vision, cell differentiation and growth regulation

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58
Q

Sources of Vit A

A

found preformed from animal products or supplements or in precursor form from plant foods

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59
Q

Retinoids

A

preformed vitamine A compounds– how they are found in animal products

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60
Q

carotenoids

A

precursors to Vit A. How they are found in plants

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61
Q

Vit A in the digestive system

A

Vit A is present primarily as retinol bound to FA, Retinol and retinal can be interconverted. Once retinoic acid has been fformed it can not be converted back to retinal or retinol.

From plant foods: B carotene can be converted into retinal in the intestinal mucosa and in the liver

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62
Q

Functions of retinal

A

vision support

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63
Q

Retinoic acid

A

gene expression and cell differentiation

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64
Q

Dietary sources of vit A

A

beef liver, eggs, milk, carrots, mustard greens

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65
Q

Vit A deficiency

A

Mild deficiency causes recersible night blindness.
Severe prolonged deficiency can result in permanent blindness
Cells do not differentiate properly and mucus producing cells are replaced with keratin producing cells, resulst in hard epithelial surfaces

impacts growth and immune system

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66
Q

Vit A toxicity

A

can contribute to birth defects

Medicatinos made from vitamin A can cause serios side effects, and cause severe birth defects

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67
Q

Vit D sources

A

can be produced in the skin by exposure to UV light

Salmon, milk, eggs

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68
Q

other names for Vit D

A

cholecalciferol

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69
Q

functions of Vit D

A

important for bone health, normal functioning of the parathyroid gland and regulation of the immune system

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70
Q

Vit D synthesis and activation

A

when UV light strikes the skin, it converts a cholesterol component into vit D3 (inactive) travels to the liver and kidneys where it is converted into active vitamin D

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71
Q

vitamin D and calcium absorption

A

Kidney: vit D interacts with PTH to increase calcium retention so less is lost in the urine

Bones: vit D acts with PTH to increase bone breakdown, releasing calcium into the blood

Intestine: increases absorption of calcium from the diet

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72
Q

Vit D deficiency

A

if D is deficient, dietary calcium will not be absorbed, resulting in improper mineralization and bone abnormalities

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73
Q

rickets

A

vit D deficiency in children

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74
Q

osteomalacia

A

vit d deficiency in adults

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75
Q

what contributes to Vit D deficiency

A

geography (sun strnegth), skin coloe, covverings, sunscreen

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76
Q

Who should supplement Vit D?

A

Breastfed infants, children who don’t get adequate sunlight

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77
Q

Toxicity of Vit D

A

results in high blood and urine calcium, depositions of Ca in vlood vessels and kidnets, cardiovascula damage and possibly death

– only from oversuplementation

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78
Q

Chemical name for Vit E

A

tocopherol – is absorbed as alpha tocopherol

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79
Q

vit E absorption

A

depends on normal fat absortion (alpha tocopherol is absorbed and incorporated into VLDLs)

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80
Q

functions of vit E

A

acts as an antioxidant, protects cell membranes

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81
Q

Vit E deficiency in premature newborns

A

may result in hemolytic anemia

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82
Q

sources of Vit E

A

almonds, sunflower seeds, oils

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83
Q

Chemical names for Vit K

A

Plants: phylloquinone

animals/bacteria: menaquinone

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84
Q

functions of vit K

A

is a coenzyme in blood clotting factors

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85
Q

VIT K Deficiency

A

rare. results in abnormal blood coagulation

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86
Q

problems with vit K supplementation

A

can interfere with anticoagulant medications (warfarin and cumadin)

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87
Q

vit k and blood clotting

A

K helps with clotting factors, which help form thrombin from prothrombin, which then forms fibrin from fibrinogen

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88
Q

Sources of Vit K

A

brussels sprouts, mustard greens, kiwi

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89
Q

Who needs supplementation?

A

Dieters, Vegans, young women, pregnant women, older adults,

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90
Q

functions of water

A

transport nutrients and wastes (blood), lubricant and cleanser (tears and saliva), regulates body temp by holding onto hear, maintains acid base balance.

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91
Q

what % of the body is water?

A

60% of total body weight

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92
Q

Where is the water in the body located

A

2/3 is intracellular and 1/3 is extracellular, osmosis moves water in and out of cells

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93
Q

Water output

A

Feces-200ml, urine 1650ml, evaporation and sweat 1100ml

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94
Q

Waer intake

A

Food-500ml, drink 2200ml, metabolism 250ml

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95
Q

Sources of water in food

A

Lentils, yogurt, milk, watermellon, broccolli, rice

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96
Q

Thirst mechanism

A
  • brain senses decreased blood volume
  • mouth becomes dry b/c less water is available to make saliva
  • thirst occurs which stimulates fluid intake
  • blood volume increases and solute conc. decreases, restoring water balance.
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97
Q

ADH- water regulation

A
  • blood volume decreases
  • stimulates pituitary gland to secrete ADH
  • ADH stimulates the kidney to inccrease the amount of water reabsorbed into the blood
  • less water is lost in the urine
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98
Q

Who is at risk for dehydration?

A

athletes, older adults, infants, vomiting/diarrhea

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99
Q

Hyponatremia

A

overhydration, means there is not enough salt in the blood stream(it is too dilute) Symptoms are the same as dehydration

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100
Q

Water AI for men

A

3.7L

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101
Q

Water AI for women

A

2.7L

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102
Q

electrolytes

A

positively and negatively charged ions that conduct an electrical current in solution. includes sodium, potassium and chloride

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103
Q

Na, Cl, K functions

A
  • regulation of fluid balance (Na/K pump)
  • condction of nerve impulses
  • muscle contraction
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104
Q

Regulation of electrolyte balance

A

Thirst, cravings for salt, kidneys– regulate excretion of electrolytes and water.

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105
Q

What are some ways we can become deficient in electrolytes?

A

sweat, vomiting, diarrhea, excessive urination, effects of medication

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106
Q

symptoms of electrolyte deficiency

A

muscle cramps, confusion, cardiac arrest

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107
Q

Electrolyte toxicity

A

is rare because we usually excrete excess, but can occur with stages of kidney failure. High K can cause cardiac arrest

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108
Q

Hypertension

A

high blood pressure where there is an increase in the pressure of the blood against the arterial wall

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109
Q

risk factors of hypertension

A

genetics, age, diet, obesity, ethnicity, diabetes, smoking, stress, alcohol, limited physical activity

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110
Q

Populations at risk for salt sensitivity

A

individuals with hypertension, diabetes, chronic kidney disease, older people, african americans

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111
Q

What does DASH stand for?

A

Dietary approaches to stop hypertension

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112
Q

Original DASH

A

intervention done by NHLBI.

Kept sodium constant, increased fruits and veggies, decreased meats and sweets led to a decrease in BP

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113
Q

Second DASH

A

decreased Na.

Saw that 2300mg of Na a day lowered BP but 1500mg lowered BP further

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114
Q

AI for NA

A

1500mg/day

115
Q

UL for Na

A

2300mg

116
Q

2010 dietary guidelines for Na

A

<2300mg, 1500mg for african americans, older people or people with hypertension, diabetes, kidney disease

117
Q

AI for K

A

4700mg/day

118
Q

What is the %Na on food labels based on?

A

a 2400mg/day diet

119
Q

what constitutes as low sodium?

A

140mg/serving

120
Q

minerals

A

inorganic elements needed by the body in small amounts for health and maintenance

121
Q

major minerals definition

A

needed in the diet in amounts greater than 100mg/day or are present in the body in amounts greater than 0.01% of body weight

122
Q

trace mineral definition

A

required in the diet in amounts less than 100mg/day or are present in the body in amounts less than 0.01% of body weight

123
Q

mineral sources

A

unprocessed foods, processed foods, dietary supplements

124
Q

absorption rates of minerals vary based on:

A

substances consumed with the mineral, individual needs,

125
Q

when is peak bone mass acheived?

A

16-30

126
Q

osteoporosis

A

the loss of bone mass, higher risk of fractures

127
Q

risk factors for osteoporosis

A 
gender-- women
age--older
race-- african americans have a lower risk
family history-
underweight
smoking
less exercise
alcohol abuse
diet
128
Q

Gender and bone mass

A

in children, bone mass increases as bones grow
-during puberty, bone mass increases drastically and sex differenes appear.
men have higher peak
women’s bone loss is accellerated during menopause

129
Q

osteoporosis treatment/prevention

A

adequate intake of Ca, D, Zn, Mg, K, fiber, K, C
weight bearing exercise
limit smoking and alcohol

130
Q

hormone replacement therapy and osteoporosis

A

benefits and risks, bisphosphenates prevent post menopausal bone loss

131
Q

what is the most abundant mineral in the body?

A

Calcium

132
Q

what are the primary sources of Ca?

A

dairy, sardines, legumes, some green veggies, OJ, tofu

133
Q

What decreases the bioavailability of calcium?

A

tannins (tea)
fiber
phytates (grains, beans, nuts)
oxalates (spinich)

134
Q

what increases bioavailability of ca?

A

acids

135
Q

Calcium Absorption

A

high conc–passice diffusion

low conc– require active transport, Vit D turns on the synthesis of calcium transport proteins. These proteins shuttle ca from the lumen across the mucosal cell. A Ca pump that requires energy moves Ca from the mucosal cells to the blood stream

136
Q

Where is ca found in the body?

A

99%– solid mineral deposits in the bones and teeth

1% in intracellular fluid, blood and extracellular fluid

137
Q

regulation of high blood calcium

A
  • high blood calcium triggers the release of calcitonin from the thyroid
  • calcitonin inhibits the release of calcium from the bones
138
Q

regulation of low blood calcium

A
  • Low blood calcium triggers the release of PTH from the parathyroid
  • –Bone: PTH stimulates the release of ca from bone
  • –Kidney: promotes Ca reabsorption by the kidney and stimulates the activation of Vit D by the kidney
  • –Active vit D increases intestinal calcium absorption
139
Q

Ca RDA for 19-50

A

1000mg

140
Q

RDA for women 51-70

A

1200mg

141
Q

RDA >70

A

1200mg

142
Q

Ul for Ca

A

2000-2500mg/day

143
Q

How much Ca can the body absorb at a time?

A

500mg

144
Q

Who should supplement Ca?

A

elderly, people who show a decrease in bone mass, people who don’t eat dairy products

145
Q

How much phosphorus is in the body?

A

P makes up about 1% of an adults body

146
Q

Where is most P found?

A

85% of P is found in bones and teeth

147
Q

What is more readily absorbed, Ca or P?

A

P

148
Q

What is P used for?

A

important component of molecules with structural or regulatory roles. Component of DNA/RNA, ATP and phospholipids

149
Q

Dietary sources of P

A

dairy, whole grains, beans

150
Q

Side effects of P deficiency

A

bone loss, weakness, loss of appetite

151
Q

What happens if you consume excess P

A

with a healthy kidney, it will be excreted, but if you have kidney disease it may not. It can lead to bone resorption via indirect stimulation of PTH

152
Q

Where is Mg in the body?

A

50-60% is in the bone, where it maintains structure
the remaining is inside of cells, and is a cofactor for over 300 enzymes.

it also stabilizes ATP

153
Q

Dietary sources of Mg

A

chlorophyll– leafy greens, is present in small amounts in a lot of foods

154
Q

Mg deficiency

A

is rare, but does occur in people with alcoholism, malnutrition, kidney and GI disease, people taking diuretics

may cause nausea, muscle weakness, cramping, mental derangement, changes in BP and heartbeat

155
Q

What are the trace elements?

A

Fe, Zn, Cu, Mn, Se, I, F, Ch, Mb

156
Q

how much of trace elements do we need?

A

less than 100mg a day

157
Q

heme iron

A

iron from animal products. Is more efficiently absorbed, heme binds to receptors and enters mucosal cells and the Fe is released

158
Q

non-heme iron

A

from plants.

stomach acid converts Fe3 to Fe2 which is absorbed into the mucosal cell.

159
Q

How doe Vit C help non-heme iron absorption?

A

it keeps Fe in the Fe 2 form b/c it is acidic

160
Q

what prevents Fe absorption?

A

fiber, tannins, phytates, oxalates

because they bind to iron

161
Q

Fe in the diet

A

Lentils, Spinich

162
Q

transferrin

A

an iron transport protein in the blood
transports Fe to the liver, bones etc
is used to make myoglobin, hemoglobin etc
is regulated by hepcidin

163
Q

hepcidin

A

a hormone that regulates transferrin

164
Q

Ferritin

A

the major iron storage protein. Excess iron is stored in the liver bound to ferritin

165
Q

Hemosiderin

A

an insoluble iron storage compound produced by the body when iron exceeds the storage capacity of ferritin

166
Q

what happens to RBC if there is not enough iron

A

Hb can not be produced, blood cells become microcytic and hypochromic–small and pale– and can’t deliver O2 to cells

aka iron deficiency anema

167
Q

symptoms of anemia

A

fatigue, decreased resistance to infetion, impaired development in children

168
Q

who is at risk for iron deficiency?

A

women of reproductive age, infants and childre, vegetarians, poor people

169
Q

Trends in Fe needs

A

higher teen boys and menstruating women, pregnant women, vegetarians

170
Q

Iron poisoning

A

can be life threatening, can damage the intestinal lining, and cause abnormalities in pH, shock and liver failure.

Happens from a single dose that is too high

171
Q

Iron overload

A

chappens over time and accummulates in tissues like the heart and liver

172
Q

hemochromatosis

A

a genetic condition which results in iron overload– would need to remove blood to cure

173
Q

what is the most abundant intracellular trace element?

A

zinc

174
Q

zinc functions

A

involved in 300 enzymes, protects cells fom free radical damage, affects gene expression, is essential for growthand development

175
Q

Bioavailabilty of zinc

A

better absorbed from animal products than plants. can be blocked by phytates

176
Q

Zn in the diet

A

lentils, beef, crab

177
Q

symptoms of Zn deficiency

A

poor growh and development, neurological changes, decreased immune function

178
Q

Copper functions

A

part of proteins, enzymes

required for synthesis of NT

179
Q

Copper and Fe absorption

A

Cu binds to ceruloplasmin for transport, converts Fe into a form that can be bound to transferrin

180
Q

Dietary sources of Cu

A

organ meat, seafood, chocolate, nuts, seeds, whole grains

181
Q

functions of Mn

A

is an activator of some enzymes, involved in AA, carb and cholesterol metabolism, cartilage formation, urea synthesis and antioxidant protection

182
Q

sources of Mn

A

whole grains and nuts

183
Q

What does Mn toxicity cause

A

nerve damage

184
Q

roles of selenium

A

protects cells from oxidative damage, role in thyroid function,

185
Q

keshan disease

A

result of selenium deficiency, affects the heart muscle. Was seen in an area of china where soild was deficient in selenium

186
Q

sources of seleinum

A

from things frown in soil with selenium, sunflower seends, crab, chicken, spaghetti

187
Q

iodine and thyroid hormones

A
  • if iodine is present: thyroid hormones are made, TSH is inhibited and levels are kept in check
  • if iodine is deficient, no thyroid hormones are made, TSH release continues and a goiter forms
188
Q

goitrogens

A

cabbage, cassava, millet.

limits the bioavailability of iodine

189
Q

iodine deficieny

A

goiter, impaired mental function, cretinism

190
Q

chromium sources

A

brewers yeast, liver, nuts and whole grains,

cooking in stainless steel can increase chromium content

191
Q

chromium functions

A

involved in carb and lipid metabolism

192
Q

chromium and diabetes

A

some studies suggest that chromium supplements improve glucose tolerance in type 2 diabetes

193
Q

Flouride functions

A

dental health, makes enamel more resistant to decay

194
Q

flouride sources

A

flourinated water, tea, marine fish with bones,

195
Q

fluorosis

A

too much flouride (2-8mg a day) causes teeth to appear mottled

196
Q

Trace elements

A

Mb, arsenic, B, Ni, Si, Vannadium etx

197
Q

distribution of weight during pregnancy

A

fetus:7-8ls
maternal fat: 4-11lbs
the rest is fluid, placenta, breast tissue etc.

198
Q

Recommendations for weight gain during pregnancy

A

varies based on starting weight. between 11-40lbs

199
Q

Pattern of weight gain during pregancy

A

start slow, around 15 weeks start rapid weight loss

200
Q

What happens if you gain less than recommended weight during pregnancy?

A

low birth weight baby, pre-term baby

201
Q

What happens if you gain more than the recommended weight during pregnancy?

A

large for gestational age baby, need for c section, mother having high BP or diabetes

202
Q

Should one diet during pregnanct?

A

NO

203
Q

Physical activity during pregnancy

A

can increase gradually, should exercise regularly, should stop exercising when fatigued, etc

204
Q

Physiological effects of pregnancy

A

edema, morning sickness, heartburn, constipation

205
Q

hyperemisis gravidarum

A

extreme morning sickness during pregnancy

206
Q

gestational diabetes prevalance

A

2-10% of all pregnancies

207
Q

Who is at greater risk for gestational diabetes?

A

women who are obese or have a family history of type 2 diabetes

208
Q

Energy needs during pregnancy first trimester

A

no additional kcals needed

209
Q

Energy needs during pregnancy second trimester

A

+340 kcals a day, additional 25g of protein, RDA of 175g/day of CHO

210
Q

Energy needs during pregnancy thirdtrimester

A

+452 kcals a day, additional25g protein, RDA of 175g/day of CHO

211
Q

micronutrient needs in pregnancy

A

Needs for B, folate, iron, zinc and calcium increase.

212
Q

Folic acid and pregnancy

A

need 400ug a day to prevent neural tube defects

213
Q

factors that increase pregnancy risk

A

Underweight mother, obese mother, malnutrition, PKU, hypertension, frequent pregnancies, younger than 20, older than 35

214
Q

nutritional needs of pregnant teens

A

at a higher risk of malnutrition because the body is supporting its own growth as well as the growth of the baby.

215
Q

EER for lactation=

A

TEE of non lactating women+energy in milk-the energy supplied by maternal fat

216
Q

EER for lactating mothers in 1st 6 months

A

+330 kcal/day

217
Q

EER for lactating mothers in 2nd 6 months

A

400kcal a day

218
Q

Additional water intake for lactating women

A

1L of fluid a day

219
Q

Needs of infants compared to adults

A

need more kcal/kg/day
need more protein/kg/day
need less carbs, need less liquid

220
Q

infant protein need

A

1.52g/kg/day

221
Q

nutritional needs for infants compared to adults macronutrients

A

need moree fat (54%) but less carbs and protein

222
Q

Infants and iron

A

after 4-6 months, iron stores from mom are depleated so the RDA increases and this need is met via fortified cereal or formula

223
Q

vitamin D for infants

A

see less sunlight, so needs can be met via supplements or fortified formula

224
Q

VItK and infants

A

gits are sterile at birth, which precents microbial K synthesis, needs are met with a single injection following birth

225
Q

flouride and infants

A

infants who are breastfed or fed formula made with non-fluorinated water are supplemented after 6 months

226
Q

Failure to thrive

A

growth that is slower than the predicted pattern.
may be due to disease, undernutrition, neglect.
It is important to treat early and aggressively

227
Q

Contents of breast milk

A 
Protein: lactalbumin
Lipids: linoleic acid, arachidonic acid, DHA
Carbs: lactose
Zn, Fe, Ca, 
Immune factors
228
Q

Benefits of breastfieeding for infants

A

enhances immune protection, reduces risk for SIDS, lowers risk for obesity, diabetes, heart disease, childhood leukemia, lessens the risk of overfeeding

229
Q

Benefits of breastfeeding for mothers

A

reduces financial costs, imrpves bone density and risk of fractures

230
Q

AAP (American Academy of Pediatrics) breastfeeding recommendations

A

exclusive breastfeeding for 6 months, breastfeeding and complementary foods for 6 months

231
Q

WHO breastfeeding recommendations

A

exclusive breastfeeding for 6 months, breastfeeding and complementary foods for up to 2 years of age or beyond

232
Q

When is bottle feeding recommended

A

an infant to small or weak to nurse, a mom who needs medication, a mom who is HIV+ (in the US– in poor countries they say it is better to breast feed and risk spreading HIV than to not feed the baby at all)

233
Q

How prevalent is breastfeeding?

A

76.5% ever breast fed
49% breastfed at 6 month
27% breastfed at 27 mo

234
Q

foodborne illness

A

any illness related to the consumption of feed or contaminants or toxins in food

235
Q

pathogens

A

microorganisms that can cause disease (bacteria, ecoli etc)

236
Q

toxins

A

substances that can cause harm at some level of exposure

237
Q

cross contamination

A

the transfer of one contaminant from one food or piece of equiptment to another

238
Q

threshold effect

A

up to a certain point, many microorganisms do not cause hrm. After reaching their threshold however they cause foodborne illess

239
Q

FDA food code

A

a federal document that provides recommendations for safeguarding public health when food is offered to the consumer

240
Q

Sources of food contamination

A

Farm, processing, transportation, retail, Table

241
Q

FDA

A

food and drug admin. ensures saftey of all foods sold across state lines with the exception of red meat, poultry and eggs

242
Q

USDA

A

enforces standards for red meat, poultry and egg products

243
Q

EPA

A

regulates pesticide levels

244
Q

CDC

A

monitors and investigates the incidence and causes of food borne illnesses

245
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Point

246
Q

What is HACCP?

A

A system designed to prevent food contamination and promote food safety.
Has identified Critical control points where chemical, physical microbial contamination can be prevented, controlled or eliminated

Includes food manufacturers, retail establishments and restaurants

247
Q

Common food pathogens

A

bacteria, iruses, molds and parasites

248
Q

food borne infection

A

illness caused by food contaminated with pathogens that multiply

249
Q

food-borne intoxication

A

illness causedfood containing toxins produced by a pathogen–

250
Q

who is more at risk for pathogens in food?

A

young children, pregnant women, elderly, individuals with compromised immune systems

251
Q

danger zone for foods

A

40-140

252
Q

pesticides

A

prevent plant disease, prevent insect infestation, results in higher yields, makes produce look more appealing. `

253
Q

Who controls pesticide use?

A

EPA, FDA, USDA

254
Q

100% organic

A

contains 100% organically prpoduced raw or processed ingredients

255
Q

organic

A

contains at least 95% organically produced raw or processed ingredients

256
Q

made with organic ingredients

A

contains at least 70% organically produced ingredients

257
Q

Factors that effect microbial growth

A

food, acidity, time, temp, oxygen, moisture

258
Q

types of food processing

A

pasteurization, aseptic processing, irradiation, packing

259
Q

functions of food additives

A

preservative, improve nutritional quality, improve texture, flavor, color

260
Q

who regulates food additives?

A

FDA

261
Q

GRAS

A

generally recognized as safe, based on extensive use in food prior to 1958

262
Q

delany vlause

A

part of the 1958 food additives ammendment, designed to protect the public from additives found to be carcinogenic

263
Q

diet related diseases in children

A

obesity, type 2 diabetes, serum cholesterol, heart disease, hypertension

264
Q

BMI for age percentiles

A

BMI for age >95% is considered obese, BMI for age <5% iss considered underweight

265
Q

energy and protein needs per kg of body weigh changes with age

A

decease with age

266
Q

micronutrients at risk for children

A

Ca (growing bones
Vit D– less sun exposure
iron– depend on food choices, a lot of milk inhibits iron absorption

267
Q

food intolerance

A

do not cause antibdy production or immune response. they create problems in digestion

268
Q

guidelines for MA school foods

A
  • milk less than 22gsugar
  • no beverages other than juice, milk, water
  • no more than 35% total calories from sugar
  • no more than 200mg of Na per item or 480mg per entree
269
Q

Children exercise guidelines

A

60 min of PA a day

mostly aerobic, muscle strengthening for 3 days a week ,bone strengthening 3 days a week

270
Q

average life expectancy

A

78 years

271
Q

average healthy life expectancy

A

69years

272
Q

what effects rate of aging,

A

genetics, environment, lifestyle

273
Q

physiological changes of aging

A

sensory decline, loss of teeth, atrophic gastritis, decline in size and functioning of liver and kidneys, increase in body fat, decrease in mobility, insulin resistance, dementia

274
Q

Effects of medications

A

change in appetite, change in bowel habits, drowsiness, decreased absorption of nutrients, interactions with nutrients that require avoiding certain foods

275
Q

economic, social and psychoological factors

A

fixed income, lack of social support system, depression

276
Q

nutrient needs for older adults

A

don’t synthesize D as well from skin, need higher B6 to maintain, calcium

277
Q

programs for older americans

A

community meal programs, meals on wheels, home health services, SNAP commodity supplemenal food

278
Q

how many people are undernourished

A

925 million

279
Q

causes of hunger and undernutrition

A

food shortages may cause famine, poverty, overpopulation, cultural practices, limited environmental resources

280
Q

how many people in eastern Ma are food insecure

A

1/9

281
Q

SNAP

A

supplemental nutrition assistance program, increases access to food – food stamps

282
Q

WIC

A

for low income pregnant women, breastfeeding and non breastdeeding women and children under 5

283
Q

National School Lunch program

A

provides free or low cost lunches at school to improve nutritional status of children

Intro to Nutrition (5 decks)

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