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NUTRITION AND DIET THERAPY > Module 07: Nutrition Health and Fitness > Flashcards

Module 07: Nutrition Health and Fitness Flashcards

1
Q

What is the basis of comprehensive weight management?

A

A lifestyle approach that includes nutrition therapy, physical activity, and behavior modification.

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2
Q

These may be used in conjunction with lifestyle interventions based on the individual’s BMI and the presence of comorbidities.

A

Pharmacotherapy and Surgery

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3
Q

This condition is characterized as a public health challenge across all settings and is classified as a complex multifactorial chronic disease, not just a risk factor for other noncommunicable diseases.

A

Obesity

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4
Q

Why is obesity considered a public health challenge?

A

Obesity affects all age groups and is a concern across all settings.

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5
Q

This organization recommends the operationalization of the three components of primary healthcare for developing and deploying an effective response to halt and reverse the rising trajectory of obesity worldwide.

A

World Health Organization (WHO)

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6
Q

What are the three components recommended by WHO for an effective response to obesity?

A

(A) Integrated health services
(B) Multisectoral policy and action
(C) Empowered people and communities

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7
Q

This type of care involves monitoring weight before conception and appropriate weight gain during pregnancy, breastfeeding preparation, counseling on a healthy diet, physical activity, sleep and no smoking or alcohol consumption, nutrition and physical activity campaigns, family support, and counseling to prevent and manage obesity.

A

Community Care

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8
Q

This type of care involves the screening of pregnant women with gestational diabetes and hypertension, follow up laboratory tests for overweight or obesity, planning of long term post delivery follow up for mother and child, and onward referral for complex obesity and other comorbidities.

A

Primary Care

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9
Q

This type of care involves specialist assessment for complicated pregnancy, obesity and comorbidities, post-delivery follow up for mother and child, onward referral for severe comorbidities and severely complicated pregnancy, and back referral to primary care and community services.

A

Secondary Care

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10
Q

This type of care involves specialist assessment, intervention and treatment of severe and complex obesity and comorbidities; specialist assessment and treatment of complicated pregnancy; post delivery follow up for mother and child, and back referral to secondary care.

A

Tertiary Care

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11
Q

This is indicated for diagnosing and treating obesity.

A

Algorithm or Recommendations for the Healthy and Safe Weight Management Program

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12
Q

Which organizations developed the Healthy and Safe Weight Management Program?

A

The program was developed by the Philippine Association for the Study of Overweight and Obesity (PASOO) and the Family Medicine Research Group (FMRG) at the University of the Philippines-Philippine General Hospital (UP-PGH).

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13
Q

This is any bodily movement produced by skeletal muscles that requires energy expenditure, including movement during leisure time, transport, or work. Both moderate- and vigorous-intensity activities improve health.

A

Physical activity

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14
Q

How much physical activity should infants (less than 1 year) engage in daily?

A

Infants should be physically active several times a day in a variety of ways.

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15
Q

How much physical activity should children aged 1 to 2 years do daily?

A

Children should spend at least 180 minutes in a variety of types of physical activities at any intensity.

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16
Q

How much physical activity should children aged 3 to 4 years do daily?

A

Children should spend at least 180 minutes in a variety of types of physical activities at any intensity.

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17
Q

What is the recommended amount of physical activity for children and adolescents aged 5 to 17 years?

A

They should do at least an average of 60 minutes per day of moderate-to-vigorous intensity, mostly aerobic, physical activity throughout the week.

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18
Q

What are the physical activity recommendations for adults aged 18 to 64 years?

A

Adults should do at least 150 to 300 minutes of moderate-intensity aerobic physical activity, or at least 75 to 150 minutes of vigorous-intensity aerobic physical activity, or an equivalent combination throughout the week

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19
Q

What are the physical activity recommendations for adults aged 65 years and above?

A

They should follow the same recommendations as for adults aged 18 to 64 years, along with additional recommendations.

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20
Q

This condition is characterized as an oral infectious disease that affects the structures and integrity of the teeth.

A

Dental Caries

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21
Q

What are the four factors that contribute to the development of dental caries?

A

(A) A genetically susceptible tooth
(B) Bacteria
(C) Carbohydrate
(D) Time

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22
Q

What nutrient deficiency can delay tooth development and decrease tooth size, increased solubility tooth enamel and degradation of salivary glands?

A

Protein deficiency

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23
Q

Which nutrient deficiency impairs the formation of tooth enamel and degrades salivary glands?

A

Vitamin A deficiency

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24
Q

Vitamin D, Calcium, and Phosphorus deficiency can lead to what?

A

(A) Impaired formation of tooth enamel
(B) Reduced enamel mineralization
(C) Decreased resistance to dental caries

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25
Q

Fluoride deficiency can lead to what?

A

(A) Increased susceptibility to enamel demineralization.
(B) Reduced protection against decay-causing bacteria

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26
Q

What are the suggestions for preventing oral diseases in terms of personal hygiene?

A

(A) Brush your teeth twice daily for at least 2 minutes with a fluoride toothpaste.
(B) Replace your toothbrush every 3 or 4 months or whenever the bristles become frayed.
(C) Floss between your teeth at least once a day.
(D) Avoid smoking. If you smoke, look into tobacco cessation programs in your area.
(E) Avoid consuming excessive
amounts of alcohol.

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27
Q

What are the suggestions for preventing oral diseases in terms of dietary practices?

A

(A) Reduce your consumption of sugary foods. Avoid consuming sugary and starchy snacks between meals.
(B) After consuming carbohydrate- containing foods, sugary beverages, or acidic soft drinks or teas, rinse your mouth or clean your teeth.
(C) If you chew gum, use a sugarless gum.
(D) Avoid putting an infant or child to bed with a nursing bottle containing anything except plain water.
(D) In communities that do not provide fluoridated water, provide children at high risk of dental caries with a fluoride supplement.

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28
Q

What are the suggestions for preventing oral diseases in terms of professional dental care?

A

(A) Visit a dentist at least once a year to have your teeth and mouth examined and teeth cleaned. Visit the dentist more often if necessary.
(B) Ask the dentist if you are a candidate for topical fluoride treatments or tooth sealants, which protect susceptible tooth surfaces.

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29
Q

These are serious biologically based mental illnesses that can profoundly impact medical, psychological, and social functioning.

A

Eating disorders

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30
Q

What are some key characteristics of eating disorders?

A

They are generally characterized by abnormal eating patterns, body dysmorphic disorder, distorted perceptions of body image, and compensatory behaviors like excessive physical activity, vomiting, or laxative use.

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31
Q

How do eating disorders differ in their manifestation?

A

Eating disorders vary in manifestation, risk factors, nutritional complications, and medical complications. Treatment approaches also differ based on these factors.

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32
Q

What are the main contributing factors to the development of eating disorders?

A

Eating disorders result from an interaction between genetics, biology, temperament, and environmental factors.

33
Q

These are actions taken to prevent weight gain after eating, such as excessive physical activity, vomiting, or the use of laxatives.

A

Compensatory Behavior

34
Q

This is known as the distorted perception of one’s body image, where individuals see themselves differently than how others see them, often contributing to abnormal eating patterns.

A

Body dysmorphic disorder

35
Q

What are the biological factors contributing to the development of eating disorders?

A

Genetic predisposition and alterations in central nervous system (CNS) activity

36
Q

How do psychological factors influence the development of eating disorders?

A

Levels of serotonin and other neurotransmitters can result in psychological conditions that indirectly influence the development of eating disorders.

37
Q

These causes of eating disorders are found in all social classes and demographic groups.

A

Social Causes

38
Q

What social activities increase the likelihood of developing an eating disorder?

A

(A) Participation in activities where thinness is expected, such as gymnastics or dance, increases the likelihood of developing an eating disorder.
(B) Low self-esteem and engaging in unhealthy activities that make young people feel bad about themselves and their accomplishments can negatively impact eating behavior.

39
Q

This key cause occurs where an individual perceives themselves as fat even if their body weight is normal, is a key cause of eating disorders.

A

Disturbed Body Image

40
Q

What are the characteristics of an eating disorder?

A

(A) Disturbed body image (perceives self as fat even if body weight is normal)
(B) Intense fear of gaining weight
(C) An unrelenting desire to be thinner
(D) Individuals with eating disorder may suffer from psychiatric disorders adding complexity of their treatment.

41
Q

What are the different types of eating disorders?

A

(A) Anorexia Nervosa
(B) Bulimia Nervosa
(C) Eating disorders not otherwise specified (EDNOS)

42
Q

Under this type of eating disorder, the person has a compulsive pursuit of thinness and also has the intense fear of becoming fat and a preoccupation with food.

A

Anorexia Nervosa (AN)

43
Q

How do individuals with anorexia nervosa (AN) determine their self-worth?

A

Individuals with anorexia nervosa often base their self-worth on their size and shape.

44
Q

What characterizes the weight loss in anorexia nervosa?

A

Anorexia nervosa is a form of starvation with excessive weight loss, carried out at great physical and psychological cost.

45
Q

What are some common symptoms of anorexia nervosa?

A

(A) Amenorrhea (cessation of menstruation)
(B) Constipation
(C) Abnormal sleeping patterns

46
Q

This means “ox-hunger,” referring to the massive amount of food consumed in a short period, often followed by purging behaviors.

A

Bulimia Nervosa (BN)

47
Q

What is bulimia nervosa (BN) sometimes referred to as?

A

Bulimia nervosa is sometimes referred to as binge and purge syndrome.

48
Q

What behaviors follow eating episodes in bulimia nervosa?

A

Eating episodes are often followed by purging through self-induced vomiting, use of laxatives, diuretics, enemas, or excessive exercise.

49
Q

This is often associated with depression or difficulty in meeting social or role expectations, leading to feelings of guilt about food behavior.

A

Bulimia Nervosa (BN)

50
Q

What do patients with Bulimia Nervosa (BN) experience?

A

Patients are consumed with guilt about their food behavior.

51
Q

What are the complications of Bulimia Nervosa (BN)?

A

Harmful to the teeth and tissues of the mouth due to the highly acidic stomach contents.

52
Q

This includes conditions that don’t fully meet the criteria for anorexia nervosa or bulimia nervosa, but if untreated, these can progress to more severe disorders like anorexia or bulimia.

A

EDNOS (Eating Disorders Not Otherwise Specified)

53
Q

About half of those with disorders fall under ______________.

A

EDNOS

54
Q

This is classified as an EDNOS and involves episodes of overeating without purging behaviors to control weight.

A

Binge-eating disorder (people with this disorder are often obese)

55
Q

How does binge-eating disorder differ from bulimia nervosa?

A

Unlike bulimia nervosa, people with binge-eating disorder do not restrict their eating between binge episodes and overeat without a feeling a loss of control.

56
Q

What are the different ways of prevention and treatment for different eating disorders?

A

(A) Identification of individuals at risk for an eating disorder
(B) Watch out for clinical signs that indicate risk for eating disorder
(C) Alert parents on behavioral and eating disorders and watch for such behaviors
(D) Treatment: medical nutrition therapy and psychotherapy
(E) Care plan: nutritional, medical, and cognitive intervention

57
Q

This is characterized as an appropriate diet as part of the total care plan developed for the patient.

A

Diet Therapy

58
Q

What does diet therapy include?

A

(A) Supplements of medical and surgical care
(B) A specific treatment for the disease

59
Q

What are the aims of diet therapy?

A

(A) Maintains normal nutrition
(B) Corrects nutritional deficiency
(C) Changes body weight
(D) Adjusts the body’s ability to use one or more nutrients
(E) Permits maximum rest to the body or an organ

60
Q

This is sometimes called a regular, normal, full, or house diet.

A

General Diet

61
Q

Who is a general diet designed for?

A

It is designed for adult patients who do not need any dietary modifications.

62
Q

What is the main aim of a general diet?

A

The aim is to supply appropriate amounts of calories, protein, and other nutrients to meet the needs of the patient.

63
Q

How should the quantity of food be selected in a general diet?

A

The quantity of food from each food group should vary depending on the patient’s energy needs and preferences.

64
Q

Can a general diet be modified?

A

Yes, a general diet may be modified to provide therapeutic effects if necessary.

65
Q

This is one that contains foods altered in texture, consistency, or nutrient content, or includes or omits specific foods to meet medical or nutritional needs.

A

Modified Diet

66
Q

For whom might a diet with altered texture and consistency be recommended?

A

Such diets may be recommended for individuals with chewing or swallowing impairments.

67
Q

Other dietary modifications may relieve disease symptoms or prevent certain types of complications such as:

A

(A) Controlling sodium intake may help to prevent fluid accumulation.
(B) A high-kcalorie, high-protein diet may be prescribed to prevent or reverse malnutrition.
(C) Note that a person may have several medical problems and a number of modifications may be needed.

68
Q

What is another term for a modified diet?

A

A modified diet may also be called a therapeutic diet.

69
Q

What are the essentials of good tray service?

A

(A) A tray of sufficient size for uncrowded arrangement of dishes
(B) Clean, unwrinkled tray cover and napkin of linen or good quality paper.

(C) Attractive pattern of spotless chinaware without chips or cracks; clean glassware and shining silverware.
(D) An orderly arrangement of all items on the tray so that everything can easily be within arm’s reach of the patient

(E) Portions of food suitable for the patient’s appetite
(F) Food attractively arranged with appropriate garnishes

(G) Meals served on time
(H) Hot food served on warm plates and kept warm with food cover, cold foods served on chilled dishes
(I) Trays promptly served to the patient so that food is at its best

70
Q

What are the two main types of liquid diets?

A

The two main types of liquid diets are the clear liquid diet and the full liquid diet.

71
Q

When is a clear liquid diet typically used?

A

A clear liquid diet is used for 24-48 hours following acute vomiting, diarrhea, or surgery.

72
Q

How often should fluids be taken on a clear liquid diet?

A

Small amounts of fluid should be taken every 1-2 hours.

73
Q

What beverages and foods are commonly included in a clear liquid diet?

A

A clear liquid diet may include tea, coffee or coffee substitutes, fat-free broth, ginger ale, fruit juices, gelatin, fruit ices, and water gruels.

74
Q

It helps maintain hydration and provides minimal nutrients while giving the digestive system a rest during recovery from conditions like vomiting or diarrhea.

A

Clear Liquid Diet

75
Q

This is used for acute infections, fever of short duration, or for patients who are too ill to chew.

A

Full Liquid Diet

76
Q

How is a full liquid diet used in relation to surgery?

A

It is offered as the first progression from a clear liquid diet following surgery, especially in the treatment of gastrointestinal (GI) upsets.

77
Q

How often should a full liquid diet be offered?

A

A full liquid diet is typically offered in 6 or more feedings per day.

78
Q

This is used immediately between full fluid diet and the regular diet following surgery, in acute infections and fevers, and GI disturbances.

A

Soft Diet

79
Q

What types of foods are included in a soft diet?

A

A soft diet consists of tender foods that are not ground or pureed but are easy to chew and digest.

NUTRITION AND DIET THERAPY (9 decks)

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