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Science Diet/Nutrition > Midterm > Flashcards

Midterm Flashcards

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1
Q

Name the benefits of using a diet diary for dietary counseling… [Hint: 4 key things]

A
  1. Facilitates AWARENESS of the patient
  2. Provides OBJECTIVE INFORMATION to the practicioner
  3. Data can be entered into a DIET ANALYSIS
  4. Diary itself is a THERAPY
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2
Q

What are the basic patient instructions for completing a diet diary?

A

Record of 2-7 days; 4 days is typical, 1 weekend day is recommended
REQUIRED INFORMATION FROM PATIENT:
- Time
- Write down everything… food, drinks, meds, supplements
- Brand of food/drink/supplement if possible
- Approximate amount at MINIMUM, EXACT AMOUNT IF POSSIBLE

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3
Q

Name times or reasons why you would prescribe a diet diary…

A
  • Before first visit (review data at @FOV)
  • After first visit (review data @1st ROV)
  • When you feel the need to have to be more detailed information on the patient’s diet
  • Ongoing diet diary can be used for WEIGHT MANAGEMENT or to track particular FOOD RELATED SYMPTOMS
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4
Q

Name the basic ways of assessing a diet diary? [hint: 4 things]

A

Evaluate diet according to:

  1. Food categories
  2. Macronutrients and Micronutrients
  3. Specific therapeutic foods
  4. Food to decrease or avoid
    * *Note: A combo of these is often used to yield better results**
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5
Q

How are the different types of food reactions (allergy, intolerance, sensitivity) mediated and what does the clinical presentation of each look like?

A
  • Food allergy = IgE mediated, Type 1 allergy. Symptoms increase in severity with increased exposure. Mild to life-threatening.
    Common food allergies (IgE): egg, shellfish, nuts, peanuts, fish.
  • Food reaction/Type 2 sensitivity = IgG mediated. Symptoms are variable and may be interchangable.
    Common delayed food reactions (IgG): dairy, chocolate, citrus, gluten, colorings, additives.
  • Food intolerance = lacking an enzyme/cofactor that allows digestion of the food.
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6
Q

Describe a hypoallergenic (allergy elimination) diet, including basic guidelines, the top allergenic foods that should be eliminated, and the challenge process.

A

Eliminate the top allergens for 1-3 weeks: wheat, dairy, soy, corn, egg, food additives/preservatives, peanuts, refined sugar, coffee, tea, chocolate, any food you eat 3 or more times a week…

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7
Q

What is the recommended amount of fiber intake for an adult (NIH recommendation)?

A

35 grams daily is NIH

35-50 is even better

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8
Q

Describe reasons why one would supplememt with digestive aids (HCL, enzymes, bitters) and how each works to improve digestive health.

A
  • Enzymes: Protease 30,000 USP, Amylase 32,000 USP, Lipase 2100 FIP, Lactase 1,600 ALU, Sucrase 300 INVU, Maltase 32,100 DPo, Phytase 1.7PU, Cellulase 350 CU
  • HCl: to tolerance/HCl challenge
  • Sours/bitters: foods, tinctures, lemon/lime juice
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9
Q

Define these terms, RDA, ODI, and Toxic daily dose.

A

RDA: recommended daily allowance (minimum)
ODI: optimal daily dose (falls b/w RDA and TDD)
- Toxic daily dose: dosage that will lead to toxicity signs over months of consumption

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10
Q

Given a patient’s weight, beverages, and activity level, calculate their daily recommended pure water intake.

A
  • Half of the body weight (in ounces)
  • +8 ounces for every non-water drink
  • +8-16 ounces for every 45 minutes moderate exercise
    • Herbal teas, soups, fresh juices are neutral
    • Majority of water should be between meals
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11
Q

Name reasons for including whole fruits, vegetables, legumes, and whole grains in the diet and recommended servings per day.

A
  • Fruit: 2-4 servings/day
  • Veggies: 5-9 servings/day
  • Legumes: 2-3 servings/day
  • Grains: 3-5 servings/day
  • serving vegetables/legumes: 1/2 cup cooked or 1 cup raw
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12
Q

Give several examples of vegetables in the cruciferous family and name the purpose of a major constituent of this group.

A
  • Cruciferous vegetables: lettuce, dandelion, endive, escarole, chicory (composite family), brussel sprouts, cabbage, collards, watercress, kale, mustard, greens, turnip greens (cabbage family), chard, spinach, beet greens (goosefoot family).
  • Benefit: vitamin A, C, B6, K, folic acid, Ca, Cu, Mn, Mg, Fe, chromium (lettuce), potassium, fiber, chlorophyll, lutein, zeaxanthin, indole-3 carbinol (cabbage family), oxalates (goosefoot family)
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13
Q

Give several examples of vegetables in the nightshade family and name a reason why they might be avoided.

A
  • Nightshade: Tomato, eggplant, peppers, potatoes

- RISKS: increased ALKALOIDS, CALCITRIOL and LECTINS

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14
Q

Name the 3 methods of oil extraction and the qualities of each type of finished oil.

A
  • Chemical: a solvent (hexane_ is used, then the solvent is removed. refined to take out impurities (aromatic oils, lecithin, antioxidants)
  • Mechanical: cooked then pressed (generates heat). Can be refined further. Cold pressed = no added heat
  • Hydrogenation: oil is mixed with metal particles, then exposed to hydrogen under heat and pressure. Refined for texture (emulsifiers and thickeners), smell (artificial flavors), and color (dyes).
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15
Q

Give an example of an oil suitable for low heat cooking, for medium heat cooking, and high heat cooking. Name the major EFA’s predominant in each example.

A
  • Low: flax, olive, hemp
  • Medium: butter, sesame, soy, coconut
  • High: canola, grapseed, sunflower, macadamia
  • omega-3 : flax, hemp, soy
  • omega-6: canola, grapeseed, sesame
  • omega-9: macadamia, olive, sunflower
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16
Q

Give an example of a grain/grain like seed that has gluten, one that contains trace gluten, and one that is gluten-free.

A
  • Gluten-containing: wheat, kamut, spelt, rye, triticale, barley, oat
  • Trace gluten: rice, wild rice, corn millet
  • Gluten-free: quinoa, buckwheat, teff, amaranth
17
Q

What are the limiting amino acids in grains?

A

Lysine and Methionine

18
Q

Give several examples of fermented foods.

A

Yogurt, sourdough breads, some aged cheeses (bleu cheese), beer, wine, cider, pickles, vinegar, sauerkraut, tempeh, miso, kimchee, kefir, sour cream, kombucha

19
Q

Name the 2 processing methods for dairy and the basic effects of each.

A
  • Pasteurization: To kill bacteria, Also decrease enzyme activity, Milk is heated to 145 degrees for 30 minutes, or 163 degrees for 15 seconds, All milk sold in retail is pasteurized except in a few states.
  • Homogenization: breaking fat globules under pressure, covered with a protein film that prevents the fat from re-forming, reduced fat milk is then possible
20
Q 
Define the following terms: 
- 100% organic 
- USDA organic
- Contains organic ingredients
What are the criteria for use of each term?
A
  • 100% organic = all organic ingredients
  • USDA organic = 95% or more organic ingredients
  • 100% organic or USDA organic can use seal
  • Contains organic ingredients = 70% or more organic ingredients
21
Q 
Define the following terms:
- Grass-fed
- Grain-fed
- Cage-free
- Free-range
- Fair trade
- Marine stewardship council
What are the criteria for use of each term?
A
  • Cage-free or free-range = chicken that are not kept in cages, but may not have been housed outdoors; no third party certification to use this term
  • Grass-fed or pasture-raised = usually the same but grass-fed may be housed indoors
  • Fair trade certified = for coffee, chocolate, tea, rice, sugar; farmers receive fair prices for their goods; third-party certified
  • Marine stewardship council = seafood caught without harming local ecosystem or endangering the species
22
Q

Recognize the BMI ranges for underweight, normal, overweight, obese.

A
  • Underweight <18.5
  • Normal: 18.5 - 24.9
  • Overweight: 25.0-29.9
  • Mild Obesity: 30.0-34.9
  • Moderate obesity: 35.0-39.9
  • Severe obesity: >40.0
23
Q

What is the ZONE diet?

A

Balanced ratio at each meal

  • 30% protein
  • 30% fats
  • 40% carbs
  • SMall, frequent meals
  • <500 cal meal
  • <100 cal snack
24
Q

What is the weight watchers diet?

A
  • Portion and calorie-controlled pre-packages meals
  • Heat and eat
  • Low in saturated, trans fats and sodium
  • Variety in plans: low glycemic, M or F, seniors, diabetics, etc
  • Access to other weight control tools such as on-line or in-person support
25
Q

What is the ORnish diet?

A
  • vegetarian
  • 70% carbs: complex and high fiber
  • 10% fats: low saturated fats and cholesterol
  • 20% protein
26
Q

What is the Atkins diet?

A
  • High protein, moderate fat, low carb-
  • -> 4 phases:
    1. Intro - 2 weeks, <20g carbs
    2. Ongoing weight loss: Slow increase in carbs, up to 60g a day until weight loss stops
    3. Pre-maintenance: 2-3 months, increase by 10g carba a week, slower weight loss ,1 # QW
    4. Maintenance: Up to 90g carbs, goal weight achieved
27
Q

Name the differences in protein intake for sports performance depending on the type of activity.

A
  • Endurance 1.0-1.6 g.kg/day
  • Intermittent 1.4-1.7 g/kg/day
  • Strength/Power 1.6-2.9 g/kg day
28
Q

What is the DASH diet?

A
  • Low sodium
  • Carbs 55-60%
  • Protein 15-20%
  • Fat 25-30%
29
Q

What is the Mediterranean diet?

A
  • High intake of fruits, veggies, whole grains, legumes, potatoes, nuts, seeds, some dairy (yogurt)
  • Moderate intake of olive oil (primary monounsaturated oil)
  • Low-moderate intake of high fat dairy, fish, and poultry
  • Little or no red meat
  • Eggs up to 4 times weekly
  • Low-mod alcohol intake (red wine)
  • Seasonal and fresh foods
  • Daily exercise
30
Q

What is the Paleo diet?

A
  • Hunter-gather or stone age diet
  • Seasonal, fresh foods
  • Intake of meat, eggs, fish, veggies, root veggies, fruits, nuts,
  • No grains, beans, potatoes, sugar, or dairy - some variety in suggestions
31
Q

Name supplements or functional foods that are useful for prevention of cardiovascular disease and why. Be as specific in mechanism as possible.

A
  • Phytosterols: lower cholesterol and LDLs by displacing from micelles
  • Omega-3/Fish oil: lowers TAGs, increases HDLs
  • Magnesium: regulates calcium absorption and contractility, relaxes smooth muscle, increases HDLs
  • Calcium: regulates smooth muscle contraction
32
Q

Name a cardio-protective spice/herb.

A
  • Allium family (garlic,onions)
  • Garlic (1-2 cloves)
  • Hot peppers
  • Black pepper
  • TUmeric
  • Cinnamon
  • Ginger
  • Cocoa
33
Q

Name several pairs of nutrients that need to be evaluated together when supplementing in diet. [2 pairs yo]

A
  • Ca and Mg

- Na and K+

34
Q

Recognize the major therapeutic indications, toxicity and deficiency states of the following nutrients: Ca, Na, K+,, Vit E, Vit K, Niacin.

A
  • Sodium def - cramping, fatigue, nausea
  • Sodium tox - HTM, anorexia, vomiting
  • K+ def - cardio/resp difficulties, psychosis, constipation
  • K+ tox - diarrhea, arrhythmia, paralysis, hypotention
  • Vit. E def - rare, hemolytic anemia in infants, disruption of myelin in adults, lipid malabsorption
  • Vit. E tox - 1800 IU a day has shown prolonged blood clotting time, may interfere with Vit. K
  • Vit K def - rare, hemorrhagic disease in newborn, increased bleeding, osteoporosis
  • Vit. K tox - very rare
  • Niacin def - pellagra (dermatitis, diarrhea, dementia, death)
  • Niacin tox - vasodilation, nausea, liver issues
35
Q

Name the nutrients most likelu to become deficient with increased activity levels, and why these become deficient…

A
  • Iron
  • Mg
  • Ca
36
Q

What are the most common food reactions (IgE or IgG)?

A

Not sure, can’t find it in her notes.

Science Diet/Nutrition (1 decks)

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