Module 3 - Independent Study Nutrition (Exam 2) 1 Flashcards
1
Q
Influences on nutrition
A
- Age
- Baseline knowledge
- Culteral background
- Dietaryand exercise habits
2
Q
Why is strong pre-conception nutrition good?
A
- Supports maternal wellness
- Supports growth and deelopment of healthy placenta
3
Q
Possible exisiting nutritional compromise issues
A
Food Restrictions:
- Eating Disorders
- Personal Choice
- Knowledge deficits
- Financial Constraints
Others:
- Adolescent Age
- Multiple Gestation
- Closely-Spaced Pregnancies
- Body Mass Index <18.5 or >24.9
4
Q
Optimal Weight Gain Pregnancy
A
25-35 lbs
For normal pre-pregnancy BMI
5
Q
1st trimester Weight Gain
A
~1-4.5lbs
6
Q
2nd and 3rd Trimesters
A
~1 pound/week
7
Q
What does inadequate weight gain correlate with?
A
-
Low birth weights
- Less than or equal to 5.5 lbs or 2500 G. Birth weight is a major predictor of future health
-
Pre-Term Labor
- Neonatal compromise
8
Q
What does excessive weight gain correlate with?
A
- Gestational Diabetes
- Macrosomia
- Dysfunctional labor/Cesarean birth
9
Q
Weight Gain at Term Break Down
A
- Fat Stores ~7
- Blood Volume ~4
- Fluid Volume ~4
- Breasts ~3
- Uterus ~2.5
- Placenta ~1
- Amniotic Fluid ~2
- Baby ~7.5
- TOTAL = 31 lbs
10
Q
Calorie requirements non-pregnant women 15-50 years of age
A
1,800-2,400/day
11
Q
Calorie Requirements pregnant women 15-50 years of age
A
2,200-2,900/day
12
Q
Caloric increase during the 1st trimester
A
No caloric increase
13
Q
Caloric increase during the 2nd trimester
A
~340/day additional calories
14
Q
Caloric increase during the 3rd trimester
A
~452 calories/day additional calories
15
Q
Macronutrients
A
- Carbohydrates
- Protein
- Fats
16
Q
Carbohydrates
A
Primary energy source
17
Q
Protein
A
Tissue growth and repair
18
Q
Fats
A
Energy source
19
Q
Micronutrients
A
- Vitamins
- Minerals
20
Q
Simple Carbohydrates
A
- Provide energy but few nutients
- Table Sugar (sucrose), candy, soda pop
21
Q
Complex Carbohydrates
A
- Provide energy and nutrients
- Grains, rice, pasta, beans
- Fiber
- Slows gastric emptying
- Stimulates peristalsis
22
Q
Non-Pregnant RDA Carbohydrates
A
130 G/Day
23
Q
Pregnant RDA Carbohydrates
A
175 G/Day
24
Q
How much should carbohydrates increase during pregnancy?
A
45 G
25
Protein Sources
1. Animal Sources - Meats, fish, eggs, dairy
2. Plant Sources - Legumes, nuts, seeds, grains
26
Non-Pregnant RDA Protein
46 G/Day
27
Pregnant RDA Protein
71 G/Day
28
How much should protein increase during pregnancy?
25 G
29
Protein Facts
1. Source of amino acids
2. Amino acids are nutrient substrates (building blocks of protein)
3. Supports tissue growth and repair
30
Fats Facts
1. Energy source
2. Essential fatty acids
1. Assist in fetal CNS development
1. Omega-3 polyunsaturates
1. Docosahexaenoic acid (DHA)
31
Fat Soluable Vitamins
A, D, E, K
32
Vitamin A
1. Fat Soluable Vitamin
2. Vision support/infection resistance
3. Dark green, dark orange vegetables, eggs
33
Vitamin D
1. Fat Soluable Vitamin
2. Bone mineralization/skeletal structure
3. Sunlight, fish/fish oils, fortified dairy products
34
Vitamin E
1. Fat Soluable Vitamin
2. Protects cells from oxidative stress
3. Whole grains, vegetable oils, peanut butter
35
Vitamin K
1. Fat Soluable Vitamin
2. Coagulation - Exogenous vitamin K provided to neonates
3. Green leafy vegetables
36
Water-Soluable Vitamins
B, C
37
Vitamin B
1. B Complex Vitamins
1. Co-enzyme factors in cellular function
2. Folate/folic acid
38
Folate/Folic Acid
Vitamin B
Strong clinical evidence correlates inadequate levels of folate with higher incidence of neural tube defects
39
RDA Vitamin B (Folic acid) Childbearing-aged Women
400 mcg
40
RDA Vitamin B (Folic acid) Pregnancy
600 mcg
41
How much should Vitamin B (folic acid) increase during pregnancy?
200 mcg
42
Vitamin C
1. Water-Soluable Vitamin
2. Connective tissue/vascularity
3. Beans, enriched grains
4. Green leafy vegetables
5. Oranges, strawberries, broccoli
43
Calcium
1. Mineral
2. Bone formation
3. Cell membrane function
4. Maternal calcium stores readily transfer to the fetus
5. Dairy products, legumes, nuts, dried fruits, green leafy vegetables
44
Sodium
Limit high sodium foods
45
Iron
1. Low maternal iron stores/ physiological anemia
2. Supplementation 30 mg qd beginning in the 2nd trimester
3. Iron supplements best takens with H20 or orange juice
46
Iron-deficiency anemia
## Footnote
1. May correlate with preterm birth and maternal morbidity
2. Mother's physiology favors fetal growth
1. Iron will transfer to the fetus, even when maternal stores are low
2. Neonate draws on stored iron throughout the first 4-6 months of life
47
Iron Sources
**HEME Iron**
* Animal Sources
* Best absorbed
* Meat, fish, poultry, eggs
**Non-HEME Iron**
* Plant Sources
* Dried fruits, enriched grains, molasses, green leafy vegetables
48
Optimal nutrition source
wholesome foods
49
Women with adequate diets can readily meet nutritional needs EXCEPT
* Iron and Folate
* Vegetarian diets, dairy-free
50
Vegetarianism
* Variety of complementary plant proteins
* Legumes, rice, peanut butter, whole grains
* Soy products are complete proteins
51
PICA
Ingestion of non-nutrient substances
1. Ice
2. Clay
3. Laundry starch or cornstarch
4. Major concern is anemia (decreased Iron absorption)
