Nutrition Flashcards
Biological determinants impacting food choice
Hunger, appetite, and taste
Economic determinants impacting food choice
Cost, income, and availability
Physical determinants impacting food choice
access, education, skills (cooking), and time
Social determinants impacting food choice
Culture, family, peers, and meal patterns
Psychological determinants impacting food choice
mood, stress, and guilt
Less than 1 in 10 children and adults eat the recommended amounts of ____________
vegetables
4 in 10 adults and 1 in 7 adults (idk) eat the recommended amounts of __________
fruits
SNAP members purchase less _________________ and 40% more __________________
fruit, vegetables, and whole grains; sugar-sweetened beverages
Signs of good nutrition
toned and well-developed body, ideal body weight, smooth skin, clear, bright eyes, glossy hair, and alert facial expression
Individuals who are undernourished have limited:
work capacity, immune function, mental activity, and ability to recover from illness
Malnutrition occurs when:
an individual lacks the nutrients necessary to meet demand
Pt populations at risk for having poor nutrition
older and malnourished, overweight/obese, recovering from surgery, presence of wound/pressure ulcer, and comorbidities (such as DM)
Warning signs to help determine if someone has poor nutrition
Disease, eating poorly, tooth pain/mouth pain, economic hardship, reduced social contact, multiple medications, involuntary weight loss/gain, needs assistance with self care, and elder years > 80
The physical therapist can positively influence patients/clients nutritional status by _______________________
directing them to reliable, user-friendly, and evidence-based educational resources on nutrition
PTs should have knowledge of:
Population-based nutrition trends and data, overweight and obesity guidelines, and basic nutritional information and resources
What skills should PTs have related to nutrition?
Ability to ask question directed at nutritional status, role modeling of healthy eating habits, screening for malnutrition, under nutrition, and obesity, assessment of BMI, counseling skills, and ability to refer
What is the concern with the food pyramid?
people don’t know how much a serving is
10 tips for healthy meals from myplate
make half of plate fruit/veggies, add lean protein, include whole grains, don’t forget dairy, avoid extra fat, take your time, use a smaller plate, take control of food, try new foods, and satisfy sweet tooth in a healthy way
Other tips from my plate
Enjoy your food, but eat less, avoid oversized portions, switch to fat-free or 1% milk, make half of your grains “whole” instead of refined/processed, compare sodium in food, and drink water instead of sugary drinks
The DASH diet
dietary approaches to stop hypertension, about 2000 calories a day, high in fruits and vegetables, low in saturated fat, total fat, and cholesterol
The Mediterranean Diet
High in fruits and vegetables, high in healthy fats, and substitution of fish for red meat
Glycemic index
shows the speed at which carbs are digested
Lower glycemic index foods
break down slowly
Higher glycemic index foods
break down more rapidly
Body mass is controlled via:
caloric balance
Calories in = Calories out -> _______ body mass
maintain
Calories in > Calories out -> _______ body mass
Increase
Calories in < Calories out -> _______ body mass
decrease
Calorie balance is affected by
food intake, exercise, thermic effect of food, and changes in BMR/RMR
Research shows better long-term success of weight loss in people who:
cycle periods of weight change with periods of maintenance
