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Nutrition > Navigating the Nutrition World > Flashcards

Navigating the Nutrition World Flashcards

1
Q

What does a registered dietician do?

A
  • help clients to adopt healthy eating patterns depending on their health conditions and budget
  • reduce referrals to secondary care
  • reduce need for hospitalization
  • enable self-care
  • reduced demand on GP time
  • make prevention happen
  • manage usage of nutritional borderline substances
  • manage prescribed medicines and identify nutrition interactions
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2
Q

What are the top 11 nutrition issue in family practice?

A

1) diabetes
2) CVD - dyslipidemia, HTN
3) weight concerns
4) GI - constipation, celiac, IBS
5) nutritional deficiencies - anemia, B12
6) pediatric - growth concerns, FTT, picky
7) vegetarians
8) prenatal, postnatal, breastfeeding
9) food allergies/intolerances
10) eating disorders
11) seniors - malnutrition, renal, hepatic

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3
Q

The majority of Canadians get their nutrition information from…

A
  • labels, friends/relatives, and the internet

- often unreliable, 75% don’t check the source or date

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4
Q

Is the gluten-free diet effective for weight loss?

A
  • no; people often gain weight or see nutritional deficiencies
  • weight loss from removal of processed foods or restriction
  • only recommended for those with celiac disease or gluten intolerance
  • low iron and fibre
  • costly
  • increase the risk for metabolic syndrome
  • more of a trend than evidence-based
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5
Q

What approach should nurses take to educating patients?

A
  • ensure evidence-based advice
  • don’t want to lecture
  • keep the door open, listen to their comments
  • listen and link them to supports and services they need
  • need to have knowledge of nutrition-related care and who needs the dietician
  • want people to enjoy treats but in moderation
  • there are no good and bad foods
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6
Q

What is mindful or intuitive eating?

A
  • eat in a manner that makes you feel healthy and happy
  • eliminate negative feelings about eating
  • eat when hungry
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7
Q

When reviewing health information…

A
  • always question the magic bullet
  • probe patient’s about where they heard about information
  • remember one success story is not everyone’s success story, single studies are often disproven
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8
Q

How many Canadians have high cholesterol?

A

40%

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9
Q

The leading cause of hospitalization is….

A

Heart disease and stroke

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10
Q

What diets are recommended in the treatment and prevention of heart disease?

A

DASH, mediterranean, vegetarian

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11
Q

What is the mediterranean diet?

A
  • pattern of eating that offers many positive benefits on health
  • based on dietary patterns of several areas in Mediterranean including Souther Italy, Greece, and Crete
  • rich in healthy monounsaturated fats
  • enjoyable and easy to follow
  • slightly adhering reduces risk of CVD by 10%
  • also reduces cancer, dementia, depression, etc.
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12
Q

What is the effect of the mediterranean diet on BP, LDL, TGs, HDL?

A
  • can lower systolic BP by 11 mmHg
  • can lower TGs by 50%
  • lower LDL by 30%
  • increase HDL 5-10%
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13
Q

What is the DASH diet?

A
  • similar to mediterranean diet
  • high in fruit and veg, - high in fibre, magnesium, potassium and calcium
  • high in plant sources of protein
  • low in red meat, sweets, sweet drinks, salt and sodium
  • better for people that like meat
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14
Q

What effect does potassium have on BP?

A

Lowers BP

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15
Q

What foods are high in potassium?

A
  • potatoes
  • bananas
  • milk
  • other fruits and veg
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16
Q

The average persin consumes how much calcium per day?

A

< 800 mg

17
Q

T or F: dairy causes inflammation

A

False; seems to be anti-inflammatory

18
Q

T or F: the cholesterol in eggs has a negative effect on cholesterol in the blood

A
  • False; dietary cholesterol is not the biggest predictor in LDL
  • instead it’s saturated fats
  • eat eggs in moderation, how you cook them matters
19
Q

T or F: coconut oil is better than olive oil for your heart

A
  • False; coconut oil doesn’t protect the heart
  • extra virgin olive oil is good for the heart, monounsaturated fats
  • 4 tbsp/day is a good antioxidant, anti-inflammatory, raises HDL, MUFA, polyphenols
20
Q

T or F: you should avoid peanut butter since it is so high in fat

A
  • False; peanuts and nuts have MUFA, beneficial for heart
  • don’t pick lite peanut butter - throw in sugar and take out fat
  • ¼ cup nuts daily decreased CVD outcomes
21
Q

T or F: rye or pumpernickel bread are more effective at lowering LDL cholesterol than whole wheat

A
  • True; very high in soluble fibre, promotes bowel movements, whole wheat has lots of fibre but not the soluble kind
  • soluble traps bile acids, decreases cholesterol
  • other foods with soluble fibre: psyllium (bran buds, greatly increases gastric emptying and post-meal glucose), barley, legumes, oats, flax, several fruits and veggies
22
Q

T or F: recent research identifies the importance of healthy gut bacteria to manage symptoms of gas, bloating, constipation, diarrhea, and cholesterol

A
  • True
  • probiotics have different health benefits
  • for IBS - want certain yogurts like Activia
  • on antibiotic pill, want Danactive for diarrhea
  • prebiotics like fibre
23
Q

Sitting can cause…

A

Insulin resistance

24
Q

How much can nutrition therapy lower A1C?

A

1 to 2%

25
Q

How many carbs are in a balanced meal?

A

60 g

26
Q

How many carbs are recommended for a healthy snack?

A

15 g

27
Q

What meal spacing is best for blood sugar?

A
  • regular, spaced out intervals

- too long of intervals leads to low blood sugar and spikes

28
Q

Does A1C always indicate good BG control?

A

No; if someone is fluctuating between hypo- and hyperglycemia can even out to a good A1C

29
Q

T or F: certain fruits should be limited if you have diabetes because of the high sugar content, including grapes and bananas

A

False; fruit has healthy sugars and fibre, medi and dash are very high fruit

  • too many nutritional benefits even though they do have sugar
  • watch grapefruit (meds) and JUICE due to high amount of sugar and no fibre
  • want to eliminate food with added sugar, not natural sugars
  • avoid liquid sugar in drinks
30
Q

T or F: when it comes to weight loss, cutting out carbs is more effective than cutting out fat

A
  • neither; trick question because you want a balanced diet
  • both are energy, too little and you will miss key nutrients
  • choose healthy portions and low glycemic index
  • anemia is very common with people cutting out carbs, fullness is also an issue and mood
  • no carbs = cranky and constipated because they affect serotonin
  • no carbs can also bring out hypoglycemia, nutrient deficiencies like magnesium, poor glycemic, lipid and BP control
31
Q

T or F: drinking tea or coffee impairs iron absorption

A
  • True; contains tannin, blocks 70% of dietary iron
  • want to separate tea from meals by 30 min and don’t take multivitamin with tea
  • coffee blocks 30% - if vegetarian- will consume even less dietary iron because phytates in veggies
  • vegans need even more.
  • # 1 deficiency in the world, add fruit veg as vitamin C source to enhance absorption
32
Q

T or F: a 3 kg weight gain in the first trimester is a risk factor for gestational diabetes

A
  • True; gaining a lot early on is a huge risk factor
  • 1st trimester don’t need extra cals, 2nd 350, 3rd 450
  • not “eating for two”
  • Low or high BMI starting pregnancy both have risks
33
Q

What are risk factors for neonatal anemia?

A
  • low birth weight
  • premature
  • iron deficient mother
  • low SES
  • new immigrants
  • insufficient iron rich foods at 6 months
  • breastfed babies
  • South Asian mom (high prevalence iron deficiency anemia, maybe because vegetarian)
34
Q

What foods can infants be fed at 6 months for iron needs?

A
  • iron fortified cereals
  • not meat because unable to digest it
  • no iron in breast milk
  • formula
35
Q

Why is anemia in infancy problematic, and how is it treated?

A
  • can lead to irreversible cognitive damage
  • formula
  • supplementation - can stain teeth so put at back of mouth and wipe teeth
  • look for signs such as paleness and lethargy
36
Q

Normal BMI for seniors?

A
  • 65 years old and less want below 25

- 65+ want above 23 because risk of falls, ideal is 23-28

37
Q

Is malnourishment a problem in seniors?

A
  • yes; 1/2 coming into hospitals are malnourished
  • mostly unplanned weight loss, risk of muscle loss, and malnutrition
  • stay is longer, costs 2k more
  • high readmission in 30 days
  • only 11% referred to RD for management
38
Q

What can we do to prevent malnutrition in seniors?

A
  • in hospital protect meal times, record intake and weigh patients, refer to RD if unintentional weight loss or loss of appetite
  • in family practice screen for loss or low appetite, offer suggestions to improve intake, alert team if declining, refer to RD on health teams if needed
39
Q

Most of a RDs time is spent on…

A

Chronic diseases

Nutrition (21 decks)

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