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NCU > Fundamentals of Nutrition Part 2 Chapter 3 > Flashcards

Fundamentals of Nutrition Part 2 Chapter 3 Flashcards

1
Q

What are the 4 ways to adopt A HEALTHY FOOD PHILOSOPHY?

A
  1. Variety: choosing different types of food within a food group instead of choosing the same thing everyday.
  2. Balance: choosing foods from all 6 foods groups everyday.
  3. Moderation: using portion control throughout the day. e.g.. if a food choice is high in fats, salt, sugar or Kcal then other foods in the meal should be low in these nutrients.
  4. Essential nutrients: needs to fulfill two requirements:

Deteriorating health will result if omitted from the diet e.g. function of the nervous system.

If permanent damage has not been done, normal function is restored if nutrient is re-introduced into the diet.

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2
Q

What is nutritional health?

A

It is determined by the body’s nutritional state with respect to each needed nutrient.

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3
Q

What are the three classes of Nutritional Health?

A

1) Desirable Nutrition:
Body tissues have enough nutrients to support normal metabolic functions with available surplus stores when needed.

2) Undernutrition:
prolonged nutrient intake that is insufficient to meet normal metabolic needs resulting in surplus stores being depleted and declining health.

3) Overnutrition:
prolonged over consumption of nutrients necessary for the body’s metabolic needs.

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4
Q

What is malnutrition?

A

It is a prolonged eating habit that does not coincide with
nutritional needs.

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5
Q

What is a nutritional state and how is it determined?

A

It is determined by measuring the ABCDE’s AND Analyzing the Diet-Related Background.

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6
Q

What are the ABCDE’s

A

A.nthropometric Measurements
B.iochemical Assessment
C.linical Assessment
D.ietary Assessment
E.nvironmental Assessment

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7
Q

What are Anthropometric Measurements?

A

measurements of the body weight, height/length, circumference, thickness of parts of the body.

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8
Q

What are Biochemical Assessments?

A

measurements of different blood enzyme
activities, concentration of nutrients and nutrient byproducts in the
bloodstream and urine1.

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9
Q

What are Clinical Assessments?

A

observations of general appearance (skin, eyes, behaviour etc) for physical evidence of diet related disease.

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10
Q

What are Dietary Assessments?

A

examination of a person’s food intake pattern based on their description of foods they usually eat.

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11
Q

What are the 2 types of Background info is collected?

A
  1. Medical History: past surgeries, current diseases.
  2. Medications: current or past.
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12
Q

What is an Environmental Assessment?

A

✓Social history (marital status, cooking facilities)
✓Family history
✓Economic status

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13
Q

What are some NUTRITIONAL ASSESSMENT’S LIMITATIONS?

A
  1. Lengthy delay between development of poor nutritional
    health and clinical evidence of illness.
  2. Individual assessments can be ambiguous.
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14
Q

What causes Food Borne Illnesses?

A

Usually results from unsafe food handling in the HOME.

The greatest risk are from bacterial, viral and fungal contamination.

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15
Q

Who are the types of more susceptible to Food Borne Illnesses?

A

❖very young, very old.
❖immuno-compromised patients.
❖Persons taking immunosuppressant medications.
❖persons with certain chronic illnesses.
❖pregnant women.

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16
Q

What are the different reasons food makes us sick?

A
  1. Mishandling of foods.
  2. Preference for “rare” and “medium rare” meats.
  3. Use of immunity suppressant medications.
  4. Increased use of antibacterial products.
  5. Increase shelf life of products which allows for bacterial growth.
  6. Centralized food production.
  7. Increase consumption of imported ready-to-eat foods
17
Q

Why is Preservation of Food important?

A

Prevents the growth of bacteria.

18
Q

What are the different ways to preserve food?

A
  1. Salt, sugar, smoke, fermentation, drying
  2. Limit water available for bacteria
  3. Pasteurization, sterilization, refrigeration, freezing, irradiation, canning, chemical preservation
  4. Aseptic processing
19
Q

What are the different ways to AVOID MICROBES AT THE STORE

A
  1. Buy frozen, perishable foods last
  2. Place meats in separate plastic bags
  3. Don’t buy dented cans
  4. Buy only pasteurized milk/cheese
  5. Buy only what you need
  6. Avoid buying slimy, brownish, dry produce
20
Q

How to AVOID MICROBES AT HOME

A
  1. Wash hands thoroughly
  2. Keep counters, cutting boards, equipment clean and sanitized
  3. Prepare raw meat separately
  4. Thaw foods in refrigerator or cold running water or microwave
  5. Avoid coughing and sneezing over food
  6. Clean/wash fruits/vegetables thoroughly
21
Q

How to properly store meats?

A
  1. Use refrigerated ground meat within 1-2 days
  2. Use frozen meat within 3-4 months
22
Q

HOW do you AVOID MICROBES WHEN COOKING?

A
  1. Thoroughly cook meat, fish, poultry, egg
  2. Check the temperature
  3. Cook stuffing separately
  4. Eat food right away

5.Store “left-over” within 2 hours

  1. Serve cooked meat on clean plates
  2. Avoid partial cooking food for picnics
23
Q

WHAT TO DO WITH LEFTOVERS?

A
  1. Keep hot foods hot & cold foods cold (40ºF or 140ºF)
  2. Reheat leftovers to 165ºF
  3. Store peeled, cut-up produce in the refrigerator
  4. Keep refrigerator < 40ºF
24
Q

What is the temperature danger zone for foods?

A

5ºC or 41ºF to 59 ºC or 139 ºF

Bacteria grows quickly do not store within this temperature range for more than 1 or 2 hours.

25
Q

How is salmonella caused and how can it be eliminated?

A

Ingestion of live bacterial causes problem and it can be eliminated by normal cooking

Sources include animals, feces, egg, alfalfa sprouts, reptiles

Treatment: fluids, rest

Appears 5-72 hours after ingestion

Symptoms: nausea, fever, headache, abdominal cramps, vomiting

26
Q

How is ESCHERICHIA COLI caused and how can it be eliminated?

A

Found normally in the intestinal tract. It is
destroyed by irradiation of meat, pasteurization, and thoroughly cooking.

Sources include: ground beef and roast beef

Symptoms appear 2-4 days after ingestion

Symptoms include, bloody diarrhea, kidney failure,
abdominal cramp, hemolytic uremic syndrome

Children and elderly are most at risk

27
Q

How is LISTERIA MONOCYTOGENES caused and how can it be eliminated?

A

Major sources are animals and human feces. It is destroyed by pasteurization

Symptoms appear 7-30 days after ingestion

Symptoms are flu-like (fever, headache, vomiting)

Resist heat, salt, and acid

28
Q

How is Cholera caused and how can it be eliminated?

A

From contaminated water and food. Especially in areas with poor sanitation. The threat can be eliminated by careful hand washing after defecating limits transmission

Symptoms appear 2-3 days after ingestion

Symptoms include vomiting, watery diarrhea

29
Q

How is HEPATITIS A VIRUS caused and how can it be eliminated?

A

Source: shellfish from contaminated water, raw food, frozen
strawberries.

Prevention: practice safe food preparation, proper sewage disposal, thoroughly cooked foods, use of clean drinking water

Onset: 30-60 days

Signs & symptoms: jaundice, fatigue

30
Q

How is Tapeworm caused and how can it be eliminated?

A

It is Parasitic.
Source: raw beef, pork & fish.
Prevention: thoroughly cooked foods, avoid raw fish & commercially frozen fish.

31
Q

How is Mycotoxin caused and how can it be eliminated?

A

It is Fungal.
Produced by molds e.g. aflatoxin, ergot

▪ Source: high moisture foods, beans or grains stored in moist environment.

Prevention: discard food if with visible mold. However, a wide circumference can be cut around the molded area on cheese. Proper storage

Can lead to liver or kidney damage or both

32
Q

What is the nutrient Iron source along with undernutrition and overnutrition?

A

Source: MFP; cereals, vegetables

Undernutrition:
Pale tongue
anemia,
spoon shaped nails
pale conjunctiva

Overnutrition:
Liver disease,
possibly heart disease

33
Q

What is the nutrient Vitamin B12 source along with undernutrition and overnutrition?

A

Source: MFP, dairy products

Undernutrition:
Anemia
GI & nerve issues
weakness
fatigue

Overnutrition:
Dizziness,
Headache,
Anxiety
Nausea,
Vomiting

34
Q

What is the nutrient Zinc source along with undernutrition and overnutrition?

A

Source: Meat, liver, fish, eggs

Undernutrition:
Decreased immune
function,
hair loss,
eye/skin sores

Overnutrition:
Nausea,
vomiting,
decreased immune
function,
low HDL
Cholesterol

NCU (25 decks)

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