Guided Studies W3/4 Flashcards
Name some different methods/tools that can be used to assess dietary and/or nutrient intake.
Subjective methods:
- Estimated food diaries
- Weighted food diaries
- 24-hour dietary recall
- Food frequency questionnaire
- Dietary checklist
Objective methods:
- Direct observation
- Duplicate diets
- Nutritional biomarkers
Explain the difference between food allergy and food intolerance.
1) Food intolerance is the general term used to describe a range of adverse responses to food, including allergic reactions, adverse reactions resulting from enzyme deficiencies, pharmacological reactions and other non-defined responses.
2) An allergic reaction to a food can be described as an inappropriate reaction by the body’s immune system to the ingestion of a food. Allergic reactions to foods vary in severity and can be potentially fatal
List some symptoms that result from food allergy.
Stomach upsets, rashes, eczema, itching of the skin or mouth, swelling of tissues (e.g. the lips or throat) or difficulty in breathing. A severe reaction may result in anaphylaxis (as with severe peanut allergy) in which there is a rapid fall in blood pressure and severe shock.
Describe some common examples of food intolerance.
- Coeliac disease (gluten sensitivity) is normally life-long and requires adherence to a diet that excludes all gluten, but in some cases the disease is mild and goes undiagnosed as the individual is not aware of any symptoms.
- Cows’ milk intolerance may be severe in early life, but typically disappears as the child grows older. The majority (about 90%) have outgrown the intolerance by the time they go to school (typically by the age of 3 years). Similarly, egg intolerance is usually a temporary phenomenon associated with early childhood.
- Lactose intolerance results in abdominal symptoms such as bloating and diarrhoea in response to test doses of lactose. It is a condition seen in older children and adults, particularly those of non-caucasian origin. The severity of symptoms varies between individuals and most people with this condition can consume moderate amounts of milk and milk products, particularly with meals; complete avoidance of milk and milk products is rarely necessary as most people still produce some lactase enzyme.
Identify the early symptoms of a C. Diff infection.
-Diarrhea
if more severe forms, then possibly abdominal cramps, fever, more frequent stools
Which antibiotics are most frequently associated with C. Diff ?
Clindamycin
Cephalosporins
Which antibiotics are most frequently associated with C. Diff ?
Clindamycin
Cephalosporins
What is the correct method of hand hygiene when caring for a patient with C. Diff infection ?
Liquid soap and water
What is the definition of diarrhea ?
Passage of three or more loose or liquid stools per day, or more frequently than is normal for the individual.
How does a C. Diff infection spread ?
Direct and indirect contact with:
-An infected (or colonised) person
-A contaminated surface or equipment
and then touching the mouth or eating and swallowing the spores (i.e. faecal-oral route)
Identify each component of the chain of infection wrt C. diff.
Organism: C diff
Susceptible host: Infants and young children, elderly or immunosuppressed patients, patients receiving antibiotics
Portal of entry: oral intake, then GI route
Mode of transmission: fecal-oral route
Portal of exist: Feces (diarrhea)
Reservoir: Bowel
Identify appropriate measures to break links in the chain of infection.
1) Isolate patient if symptomatic (mode of transmission)
2) Review antibiotic regimen and stop inappropriate antibiotics (reservoir)
3) Use PPE correctly (gloves and apron) (mode of transmission)
4) Decontaminate equipment and patient’s immediate environment (mode of transmission)
5) Perform hand hygiene correctly (warm water and liquid soap) (ode of transmission)
State which vitamins are fat soluble and which are water soluble.
Fat soluble: A, D, E, K
Water soluble: Thiamin (B1), Riboflavin (B2), Niacin, Vitamin B6 (Pyridoxine), Vitamin B12 (Cyanocobalamin), Folate, Vitamin C (Ascorbic Acid)
Identify major dietary sources of each of the main fat soluble and water soluble vitamins.
♦ A: preformed retinol (retinyl esters) found in animal derived foods (e.g. milk, cheese) + carotenoids (e.g. in carrots)
♦ D: oily fish, eggs, fortified cereals
♦ E: Foods containing large amount of polyunsaturated fatty acids will generally contain large amounts of vitamin E so vegetable oils, nuts and seeds
♦ K: green leafy vegetables, dairy products and meat.
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♦ Thiamin (B1): Whole grains, nuts, meat (especially pork)
♦ Riboflavin (B2): Milk, eggs, fortified breakfast cereals
♦ Niacin (B3): Meat, wheat and maize flour
♦ B6 (Pyridoxine): Poultry, white fish, milk
♦ B12 (Cyanocobalamin): in almost all foods of animal origin (meat, fish, milk)
♦ Folate (B9): Green leafy vegetables, brown rice, peas
♦ C (Ascorbic Acid): Fresh fruits especially citrus fruits and berries
State the role of each fat soluble vitamin in body function.
A: essential to the normal structure and function of the skin and mucous membranes such as in the eyes, lungs and digestive system.
D: pro-hormone, acting as a precursor to one of the hormones involved in calcium homeostasis (which is important for neuromuscular function).
E: acts as an antioxidant and is required to protect cells against oxidative damage from free radicals
K: required for the synthesis of several of proteins required for normal blood clotting and bone structure
