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CNM Nutrition Year 1 Semester 2 > Lifestage requirements and population groups > Flashcards

Lifestage requirements and population groups Flashcards

1
Q

Name 3 benefits of breastfeeding for infants

A
  1. Provides the perfect balance of carbohydrates, proteins, and fat
  2. Contains bifidobacteria and prebiotic oligosaccharides to help colonise the digestive tract and the immune system
  3. Reduces risk of atopic conditions and food allergies
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2
Q

Name 3 benefits of breastfeeding for the mother

A
  1. Delays ovulation (prevents births too close together and conserves iron)
  2. Protection against breast and ovarian cancer
  3. Aids post pregnancy weight loss (increased energy expenditure)
  4. Supports bonding (oxytocin release)
  5. It’s cheap and convenient
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3
Q

What are the roles of enzymes in breast milk?

A

Digestion of macronutrients
Transport for nutrients

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4
Q

What is colostrum?

A

A pre-milk substance containing mostly serum with antibodies (Secretory IgA) and white blood cells

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5
Q

Name 3 benefits of colostrum

A
  1. Protects infant from infections from which the mother has immunity
  2. Antibodies in colostrum inactivate pathogenic bacteria in the infant’s digestive tract
  3. Has a laxative effect to expel wastes that accumulated in the digestive tract during foetal development
  4. High in vitamin A and Zinc
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6
Q

Lactadherin (an iron binding protein in breastmilk is instrumental in fighting which virus common in babies?

A

Rotavirus

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7
Q

Why do breastfed babies have lower incidence of CV disease?

A

Oxytocin release which causes vasodilation

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8
Q

Which minerals are present in breast milk?

A

Calcium
Zinc
Iron (small amounts but higher bioavailability)

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9
Q

Name 5 key postpartum nutrients and explain why they are important

A

Protein-Needed for breast milk production

Iron- Aneamia common in pregnancy

Zinc-Ovarian hormones. Low zinc can contribute to PPD
B Vits- ATP production
B2 PPD
Folate-depelted with lactation
b12 depleted by nitrous oxide in labour

Magnesium- ATP, absorbed by foetus in lactation. Low levels=PPD

Vitamin C-collagen production, aids in wound healing post-partem
increases absorption of iron, synthesis of thyroxine and adrenal steroid hormones

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10
Q

Name 3 foods good to cosume during lactation

A
  1. Sweet potato
  2. Probiotic foods
  3. Prebiotic foods (asparagus, jerusalem artichokes
  4. EPA and DHA
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11
Q

Name 3 reasons to avoid alcohol whilst breastfeeding

A
  1. It easily enters breastmilk and significantly diminishes the amount of breastmilk consumed by the infant
  2. Alcohol not metabolised by the infant, causing sleepiness
  3. Inhibits oxytocin which interferes with lactation
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12
Q

What is the effect of smoking on breastfeeding?

A

Reduces milk volume
Nicotine alters the smell and flavour of the milk
Infants are at higher risk of sudden infant death

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13
Q

Name 2 galactagogues

A

Fennel
Fenugreek

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14
Q

Name 3 ways to increase breast milk production

A
  1. Galactagogues (fennel and fenugreek tea)
  2. Feed more often (supply and demand)
  3. Manage stress
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15
Q

Name 3 issues with infant formula

A
  1. It is the ultimate processed food, it is comprised of refined oils, sugar, dried skimmed milk and synthetic nutrients
  2. High levels of heavy metals have been found
  3. Heat damages the protein in formula leading to the formation of glycation end products (a biomarker in the development of many degenerative diseases)
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16
Q

Why do nutritionists recommend less fibre for children than adults?

A

Lowers the energy density of food
phytates reduce micronutrient absorbtion

17
Q

How can you tell if a baby is ready for introduction to solids?

A

The baby can sit up, shows an interest in food and can puts food in their mouth. 6 months is the ideal age.

18
Q

List the contributing factors to childhood obesity.

A

Highly processed, highly palatable food
Reduced energy expenditure
Bigger portions
Gut dysbiosis

19
Q

Which foods should be avoided when weaning?

A

Concentrated sweets and baby food desserts
Sugar alcohols

20
Q

Why does iron need to increase in adolescence?

A

Nutrient needs increase with age

21
Q

Name 5 phsiological changes that happen in the ageing process

A

Lowered hormone levels (sex hormones and growth hormone)
Lowered immunity-dysregulated inate and adaptive
Loss of skin integrity
Decreased bone density and muscle mass
Stiffening of heart valves and arteries
GFR declines

22
Q

What hormonal changes have an anabolic effect on muscle?

A

Low testosterone, oestrogen and growth hormones and insulin resistance

23
Q

Name 3 contributing factors to sarcopenia

A
  1. Sedentary lifestyle
    2.Low protein and energy intake
    3.Lowered hormones
  2. Insulin resistance
  3. Inflammatiom
    6.Chronic diseases
24
Q

Describe the energetics of ageing

A

Mature- Dry
Elderly-Cold

25
Q

What can cause malnutrition in the elderly?

A

-Changes in taste and smell could be due to –Cigarette smoking, medications or AZ
-Alterations in gastric hormones regulating appetite
-Social isolation
-Cachexia (due to smoking or COPD)
-Dysphagive (caused by stroke or dementia
-Poor oral health

26
Q

Describe the changes that happen in the GI tract in the elderly

A

Intrinsic factor declines with age (lowering B12 absorption)
Reduced stomach acid (achlorydria) leads to poor digestion, absorption and billary excretion
SIBO and other infections, iron deficiency due to impaired absorbtion.

27
Q

Describe the changes that happen in the CV system as a result of ageing

A

Thickening and stiffening of the arteries, leading to increased blood pressure
Decreases maximum heart rate

28
Q

Describe the changes that happen in the renal system as a result of ageing

A

Kidney cortex volume decreases
Increased renal cysts
Decline in nefron numbers and GFR
Difficulty regulating sodium in the body

29
Q

Describe the effects of aging on the neurological system

A

B vit deficiencies are linked to higher homocysteine which is a risk factor in the pathogenesis of AZ

30
Q

Describe the effects of aging on the Immune system

A

-a pogressive decline in T-lymphocyte function
-a decline in cell mediated immunity
This increases the risk of infection severity and cancer among the elderly

31
Q

How does NAD+ effect ageing?

A

NAD + depletion is one of the hallmarks of ageing. It is an essential co-factor in all living cells and is involved in many fundamental biological processes.

This can cause
-metabolic disorders
-cancer
-neurodegenerative diseases

32
Q

How can you increase NAD+ levels?

A

Exercising regularly
Getting adequate sleep
Fasting
Diet-avocados, green leafy veg, fish, nuts, cremini mushrooms and fermentated foods.

33
Q

What are the basic dietary principles for the elderly?

A

-Higher protein intake (1g/kg bodyweight) to increase bone mineral density and preserve muscle mass
-50-70% vegs, fruits, whole grains, legumes.
-Lipids are important for neurological conditions and joint health. Include PUFAS and MUFAs
-More omega 3 for neurological health
-Ensure adequate hydration
-B12 for cognition
-Vitamin D (sytheisis through the skin in impaired in ageing)
-Vitamin E an antioxidant that protects against free radical damage
-Folate- lowers homocysteine levels
-Calcium-decresed absorption in elderly
-Potassium-positive effect on blood pressure
-CoQ10-An anrtioxident that protects cells from oxidative damage

34
Q

What are the dangers of a diet too high in protein for the elderly?

A

Invokes a stress on the kidneys and increases urinary calcium excretion

35
Q

Why is C0Q10 and important nutrient for the elderly?

A

Protects cells from oxidative damage
Body production declines with age/statin use
CoQ10 supports the immune system and facilitates ATP production
Useful for CV problems

36
Q

Explain Valter Longo’s advice for longevity

A

Eat a diet high in plant foods
Fish (2-3 times per week)
After 65/70 introduce more animal products eggs,sheep and goats milk and add more fish
Eat what your grandmother used to eat
Restrict your eating to 11-12 hours a day and do not snack.

CNM Nutrition Year 1 Semester 2 (10 decks)

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