Module 8 - Metabolism/Nutrition Flashcards
QUESTION:
Why is nutrition important?
CORRECT ANSWER:
Growth and development, activity, reproduction and lactation, health maintenance, and recovery from illness/injury
FACTS: Birth to One Year
- Most rapid period of growth
- Birth weight doubles in 4-6 months and triples by one year
- Length increases by 50% within first year
- Breastfeeding = major source of nutrition for first 6-12 months
- New foods should be introduced one at a time (for 5-7 days) to identify allergic reactions
FACTS: Toddlers and Preschoolers
- Growth rate slows
- Mobility, coordination, muscle mass/bone density increase
- Can usually feed themselves, verbalize likes/dislikes
- Appetite usually decreases
- Inadequate intake of fruits/vegetables and/or excessive intake of sweetened drinks
FACTS: School-aged Children
- Erratic growth patterns from ages 6-12 (individualized)
- Permanent teeth erupt as digestive system matures
- Health promotion
- Advertising = huge impact on kids’ food choices
FACTS: Adolescents
- Period of rapid maturation (physical, emotional, social, sexual)
- Growth spurt (individualized)
- Girls: menstruation, fat deposition
- Boys: increase in muscle mass, lean body tissue, bone growth
- Inadequate amount of fruits/vegetables/dairy
FACTS: Adults
- Growth ceases
- Decline in BMR with each decade
- Nutritional needs level off and fewer calories are needed
- Weight gain results if adjustments in caloric intake are not made
FACTS: Older Adults
- Decrease in BMR and physical activity
- Loss of lean body mass
- Energy expenditure decreases
- Loss of teeth can make chewing more difficult
- Decrease in peristalsis can cause constipation
- Caloric needs decrease
- Need for nutrients may increase
- At risk for malnutrition (chronic illness, limited income, isolation, age-related changes, etc.)
Macronutrients
- Carbohydrates
- Fats
- Proteins
Micronutrients
- Vitamins
- Minerals
FACTS: Carbohydrates
- Composed of carbon, hydrogen, and oxygen
- Plant-based (only exception = lactose/”milk sugar”)
- Converted to glucose in bloodstream for energy
- Spare protein (for other bodily functions)
- Examples: fruits, vegetables, grains, sugars, wheat, and flour
FACTS: Fats/Lipids
- Composed of carbon, hydrogen, and oxygen
- Triglycerides = predominant form of fat in food, major storage form of fat in body
- Phospholipids and cholesterol = remainder of ingested lipids
- Provide energy
- Insulates the body and cushions internal organs
- Necessary for absorption of fat-soluble vitamins
- Examples: butters, oils, mayonnaise, margarine, whole-milk products, high-fat meats, nuts
FACTSS: Saturated and Trans Fats
- Saturated fats raise serum cholesterol levels
- When manufacturers partially hydrogenate trans fats (liquid oils), they become more solid and stable (extends shelf-life)
- More trans fats = higher risk for heart disease and stroke
- FDA is required to include trans fats on food labels
FACTS: Cholesterol
- Only in animal products
- Abundant in nerve/brain cells
- Synthesize bile acids
- Precursor of steroid hormones and vitamin D
QUESTION:
Why do we care about cholesterol?
CORRECT ANSWER:
Atherosclerosis is an abnormal accumulation of lipids and fibrous tissue (plaque) in the lining of arterial blood vessel walls, which block/narrow the coronary vessels, reducing blood flow to the heart, and leads to serious complications such as heart attack, stroke, and death.
FACTS: Proteins
- Involves tissue growth/repair
- Helps regulate fluid balance through oncotic pressure
- Regulate acid-base balance
- Detoxifies harmful substances
- Forms antibodies
- Transports antibodies, etc. through bloodstream
- Provides fat
- Excess protein can be converted to and stored as fat
- Remaining nitrogen after protein is metabolized can burden kidneys
