Last stuff Flashcards
characteristics of anorexia nervosa (4)
- fear of gaining weight/distorted body image
- caloric intake very low, preoccupied with food
- depression, anxiety, self-worth, perfectionism, control
- social interests decline
Health Consequences of anorexia nervosa
Hair loss
fainting/fatigue
Loss of heart tissue
Lanugo
Little subcutaneous fat
Amenorrhea
Low bone mass
Muscle tears/stress fractures
Dental decay
Iron deficiency
Blood potassium imbalance
Irregular heart decay
Constipation
Sleep disturbances
Immune dysfunction
infertility
Low body temperature
Bruising
Low metabolic rate/cold intolerance
characteristics of bulimia nervosa (5)
- repeated binge eating (either eating a large amount in a short amount of time or experiencing a loss of control over eating during binges)
- repeated unsafe means of preventing weight gain
- binge occurs at least time per week for 3 months
- undue influence of body weight or shape on self-evaluation
- behaviors purging/binging (DISTINCT)
health consequences of bulimia nervosa
Swollen salivary glands
Irritation of the esophagus
Stomach ulcers
Dental decay
Iron deficiency
Blood potassium imbalance
Irregular heart decay
Constipation
Sleep disturbances
Immune dysfunction
infertility
characteristics of binge eating disorder (3)
- recurring binge eating associated w three of the following:
- a rapid rate of eating
continuing to eat beyond fullness
overeating in the absence of hunger
eating alone
feelings of self-disgust/depression/guilt after - binges occur @ least one time per week for 3 months
- behaviors are distinct from bulimia nervosa
health consequences of binge eating disorder
Hypertension
High cholesterol
Osteoarthritis
Fatty liver disease
Atherosclerosis
Type 2 diabetes
Some types of cancer
Sleep apnea
Sleep disturbances immune dysfunction
infertility
Troublesome foods
foods that are moist and rich in protein
how can microbial food poisoning be prevented
- clean
- chill
- separate
- cook
temperature danger zone
40-140 degrees F, where bacteria grows quickly
safe temp for the fridge
below 40, optimal is 35
safe temp for the freezer
below 32, optimal is 0 F
cooking fish/beef/pork
145 degrees F
cooking all poultry
165 degrees F
cooking ground meats/eggs
160 degrees F
three food preservation techniques
pasteurization, ultra-high temperature treatment, irradiation
pasteurization
processing te food at high heat, killing some bacteria, the goal is to kill pathogenic bacteria
ultra-high heat treatment
high temperature for a short amount of time to kill bacteria
irradiation
food is exposed to doses of ionizing energy or radiation, extending the shelf life
long term health complications of environmental contaminants in food
** 1/1000 or 1/100 of the dose found to cause no adverse health effect is allowed by the EPA
less than 1% of domestic and 3% of important foods have residues over tolerance, therefore the risks are very low
Pros of GMOs
- change the nutrient content
- extend shelf life
- resistant to pests or insects
- more hardy
- lower production costs
Cons of GMOs
- nutrition composition
- accidental drug ingestion
- GE pesticide resistance
- speculation about the development of allergies, resistance to antibiotics, and synthesis of toxic substances
Pros of organic foods
- more environmentally friendly
- may taste better or be fresher
- higher phenolic may be higher
Cons of organic foods
- not necessarily more nutritious, safer, or fresher
- often more expensive
- may have a shorter shelf life
- other contamination–drift of pesticides wild animal feces
- costs of transporting long distances
purposes of food additives
- enhances flavor and texture
- improve the nutritional value
- lengthen shelf life to improve safety and freshness
safety of food additives
- be effective
- be safe (benefits outweigh the risks)
- cannot be used to disguise inferior products or deceive consumers
- cannot significantly destroy nutrients in food
changes in nutrient needs in pregnancy
an increase in protein, folate, and iron (a deficiency in iron is common)
affects of nutrition pregnancy
- ability to get pregnant
- growth and health of the fetus
- the health of the mother
weight gain for underweight women in pregnancy
gain 28 to 40 lbs
weight gain for normal weight women in pregnancy
gain 25 to 35 lbs
weight gain for overweight women in pregnancy
gain 7-11.5 lbs
weight gain for obese women in pregnancy
gain 5 to 9 lbs
consequences of not gaining enough weight during pregnancy
- poor fetal growth and development
- at risk of low birth weight and infant mortality
- future development of chronic diseases
consequences of gaining too much weight during pregnancy
- increased risk of c-sectional delivery
- postpartum weight retention
managing nausea/vomiting in pregnancy
- avoid trigger foods
- cooking with good ventilation in the kitchen
- dry foods before bed
- avoid a large fluid intake
- smaller meals instead of 2-3 big meals
managing heartburn in pregnancy
- avoid lying down for at least three hours after eating
- choose meals lower in fat
- avoid spicy foods
- consume most liquids between meals
managing constipation in pregnancy
- consume adequate fluid and fiber
- perform regular physical activity
factors that influence breast milk production
- calories
- demand from the infant
- nutrient availability
factors that influence breast milk composition
- changes with the needs of the baby
- flavors from mom’s diet are present
(allergens are present)
benefits of breastfeeding for mother and child
- psychological
- nutritional
- maternal health
- infant health
- economic
- environmental
indicators that an infant is ready for solid food
- reach for foods
- wide open mouth
- staring at food
- sit upright
0-4 months nutrients/foods
- vitamin D (BF)
- Vitamin K
- breast milk/formula
4-6 months nutrients/foods
- vitamin D (BF)
- iron
- iron-fortified cereals w water
- pureed foods
6-8 months nutrients/foods
- begin soft foods
- iron
- vitamin D (BF)
- fluoride supplement
8-10 months nutrients/foods
- begin textured foods
- vitamin D (BF)
- iron
- fluoride supplement
10-12 months nutrients/foods
- eating w fam
- Vitamin D (BF)
- iron-rich
- fluoride supplement
recommendation regarding childhood obesity
- avoid talking about weight gain among children, focus on the positive healthy practices they could be implementing
- use a family-centered approach
- appropriate food proportions
- meals together
- not using food as a reward/punishment
- practice and model mindful eating
feeding/eating practices of toddlers
- diet advances
- finger foods
- teach manners
- make success easy
- sense of self starts to develop
- more insistence on independence
- food jags
feeding/eating practices of preschoolers 3-4 years
- less interested in food
- become selective and particular
- involved and educated
- small stomachs, feed often
causes of dental caries
- sticky foods
- high in sugar
- low pH
- constantly eating
how to prevent dental caries
- limit between-meal snacking
- brush and floss daily
- choose foods that don’t stick to teeth and are swallowed quickly
food allergies
an immune response to a foreign body, triggered when the allergens are re-introduced
nutrient needs of adolescence
calcium, iron, vitamin A, vitamin C
benefits of family meals (read over before exam day)
- nutritionally
- socially
- save money
- improve performance in school
- societal benefits
physical changes of aging affect nutrient needs
for the most part, these nutrient needs decrease
- zinc deficiencies common
- vitamin D needed
- vitamin B-6 needed
obstacles to good nutrition for aging people
- lack of mobility
- need less energy
- medications
- high blood pressure
- menopause
DETERMINE risk for poor nutrition
Disease
Eating poorly
Tooth decay/mouth pain
Economic hardship
Reduced social contact
Multiple medicine
Involuntary weight loss/gain
Needs assistance in Self-care
Elder years above age 80
which nutrients/supplements might be needed/recommended for the elderly?
vitamin D, calicium, vitamin B12
