Final part 4 Flashcards
different methods of determining calories in foods and caloric output from the body
Bomb calorimeter to determine the calories in food. Indirect calorimetry measures O2 consumption and CO2 production
Identify three major categories of caloric output and factors influencing energy requirements in each category
BMR 60-65% PA: 25-35% thermic effect of food: 5-10%
pre-ingestion
Increased ghrelin on an empty stomach, plasma nutrients; decrease glucose and amino acids, hypothalamus: increases orexin, sight, smell, availability, learned preferences and portions all lead to eating
post-ingestion
Stomach: stretch receptors, small intestines: increased CCK and PYY. These don’t lead to hunger
post-absorptive
Pancreas: increased insulin, Plasma nutrients: increases glucose and amino acids. These don’t lead to hunger
components of fitness
Cardiorespiratory endurance, muscle strength and endurance, flexibility and the proportion of your body that is lean tissue VS fat
Explain why researchers say you can be fat and fit
You could have a high BMI due to large amounts of muscle
anaerobic energy
muscle glycogen and blood glucose break down into glucose that can be used for anaerobic and aerobic creation
aerobic energy
amino acids from protein and fatty acids in adipose tissue and triglycerides in muscle
reason for wanting increased glycogen stores
Increases the amount of O2 gets to your muscles and how long you can do an activity without being tired
stages of pregnancy
Implantation: 0-2 weeks, Embryo/ organogenesis: 2-8 weeks Fetal period: last 7 months
Critical: 3-8 weeks
low-birth weight
birth weight less than 5.5 lbs
large for gestational age
weight more than 8.8 lbs at birth
small for gestational age
infants who are born on time but have failed to grow will in the uterus
Identify factors associated with low birth weight
Being African American, smoking mothers, gaining a small amount of weight during pregnancy
General guidelines for weight gain in normal pregnancy
Normal weight gain is 25-35 lbs. little weight gain in 1st trimester (2-4 lbs) 2nd and 3rd: recommended 1 lbs a week
General changes in calorie and nutrient needs in a women’s diet during pregnancy and lactation
Increase nutrients except calcium
Recommendations regarding exercise, alcohol and caffeine intake during pregnancy
Exercise: 30 mins a day moderate
No alcohol
Caffeine: one or two cups of coffee a day
What is colostrum and why is it important for the newborn
The first milk produced by the breast late in pregnancy and for up to a week after delivery. Contains more water, protein, immune factors, minerals and vitamins and less fat. Beneficial effects on the GI tract
Identify benefits of breastfeeding versus bottle feeding for the mother and the infant
Provides immune protection for the infant, prevent growth of harmful microorganisms, protect against viruses that cause diarrhea
What impact does a poor nutrition diet of the mother have on the quantity and quality of milk produces
some nutrients can lower the levels present in milk
Explain how growth charts are used to tracking an infant’s growth
Used to compare the bodys length and weight at a particular age to standards for optimal growth
What are nutritional recommendations of fluoride and vitamin K for infants
Vitamin K: it is recommended that all infants receive a injection of 0.5-1 mg of vitamin K
Fluoride: given supplements at 6 months
What could be the consequences of a young child drinking too much milk or juice
teeth damage
