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Foundations Exam 2 > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Define food.

A

Products eaten or taken into the body that contain nutrients for development, growth, and maintenance of tissues and cells. Resisting and fighting infection. Producing energy, warmth, and movement. Carrying out the body’s chemical functions.

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2
Q

Define good nutrition.

A

Consuming food and nutrients and using them to function healthily. Both cause and result of good and poor health.

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3
Q

What are macronutrients?

A

Carbohydrates
Fats (lipids)
Proteins

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4
Q

What are micronutrients?

A

Vitamins

Minerals

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5
Q

Other than macro and micro nutrients, what else is essential for good nutrition?

A

Water.

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6
Q

Define carbohydrates.

A

Macronutrient.
Energy-giving foods composed of sugars.
Quickly absorbed by the body.
Common staple eaten regularly, accounting for up to 80% of the diet in developing countries.

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7
Q

What are sources of carbohydrates?

A 
Cereals (millet, sorghum, maize, rice). 
Root crops (cassava, potatoes). 
Starchy fruits (bananas).
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8
Q

Define fats and oils (lipids).

A

Macronutrients.
Energy-giving foods.
Not produced by the body.
Absorbed more slowly than carbohydrates.
Account for small part of diet in developing countries.

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9
Q

What are sources of fats and oils?

A

Fat (solids): butter, ghee, lard, margarine.

Oils (liquids): corn oil, soybean oil, peanut oil.

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10
Q

Define proteins.

A

Macronutients.
body-building foods.
Form main structural components of cells.
Help produce and maintain tissues and muscles.

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11
Q

What are sources of proteins?

A

Plants: beans, nuts, chickpeas.
Animals: meat, poultry, fish, dairy products, insects.

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12
Q

Define vitamins.

A

Micronutrient.
Organic compounds mostly from outside the body.
Do not provide energy.

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13
Q

List the fat soluble vitamins:

A

Dissolve in lipids, can be stored, not needed daily.

Vitamin ADEK.

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14
Q

List the water soluble vitamins:

A

Dissolve in water, absorbed into bloodstream immediately, needed daily.
Vitamin BC.

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15
Q

What are sourced of vitamins?

A

Fruits
Dark leafy vegetables
Animal foods

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16
Q

Define minerals.

A

Inorganic compounds not synthesized by the body.
Needed in very small quantities but possibly essential.
Important for biochemical processes and formation of cells and tissues.

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17
Q

What are some sources of minerals?

A

Plants

Animal products

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18
Q

Define water.

A

Main component of the body (60% of body mass).
Needed for digestion, absorption, and other body functions.
Regularly lost through sweating, excretion, and breathing.
Approximately 1,000 mL (4-8 cups) needed each day.

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19
Q

Define energy requirements.

A

Amount of needed to maintain health, growth, and appropriate physical activity.
Vary according to age, gender, and activity.

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20
Q

What is an age appropriate balanced diet based on?

A

Basal metabolism: energy needed for basic body functions.
Metabolic response to food: energy needed to digest, absorb, and utilize food.
Physical activity: work, rest, play.
Physiology: pregnancy, lactation, and maturation increase energy needs.

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21
Q

What are the energy requirements of adults greater than 19.

A

Basal metabolic rate (BMR): # of kilocalories needed each day.
Energy needs: BMR x activity factor.
Additional energy needed by pregnant and lactating women.

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22
Q

What are the energy requirements of children and adolescents under 18?

A

Calculated based on age, physical activity, and energy needs for growth.
Increased after age 10 to support changing body composition and growth.
Kcals required per day:
Boys: 1-18: 948-3410.
Girls: 1-18: 865-2503.

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23
Q

What are the energy requirements for infants 0-12 months?

A

Mainly for growth.
Vary by age and gender.
All energy and nutrient need met by breastmilk for the first 6 months of life.

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24
Q

What are the protein requirements needed?

A

Needed daily to replenish continuous depletion.
May vary by age, health status, physiological status, and occupation.
Higher for pregnant and lactating women.
Fluctuate in children based on weight, age, and gender.

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25
Q

Define undernutrition and its causes.

A

The manifestation of inadequate nutrition.
Many causes: inadequate access to foods/nutrients.
Improper care of mothers and children.
Limited health services.
Unhealthy environment.

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26
Q

What vitamin deficiency disorder is associated with deficiency of vitamin C?

A

Scurvy

27
Q

What vitamin deficiency disorder is associated with deficiency of vitamin D?

A

Rickets

28
Q

What vitamin deficiency disorder is associated with deficiency of vitamin B?

A

Mental, adrenal disorders, anemia. What

29
Q

What condition is associated with deficiency of calcium?

A

Osteoporosis.

30
Q

What conditions associated with under and over nutrition are diet related non communicable diseases?

A 
Diabetes
Coronary heart disease
Obesity
High blood pressure
Hyperlipidemia
31
Q

What is nutritional status determined by?

A

Anthropometry.

32
Q

Define underweight:

A

Low weight for age compared to reference standard, a composite measure of stunting and wasting.

33
Q

Define stunting.

A

Low height for age compared to reference standard, an indicator of chronic or past growth failure.

34
Q

Define wasting.

A

Low weight for height, an indicator of short-term nutritional stress.

35
Q

What are some anthropometric measurements?

A

MUAC (mid-upper arm circumference)

BMI (body mass index): compares high and weight.

36
Q

How do you calculate BMI?

A

Weight (kg)/height (m)2

37
Q

What are the three manifestations of protein-energy malnutrition (PEM).

A

Marasmus
Kwashiorkor
Marasmic Kwashiorkor

38
Q

Define marasmus.

A

Severe growth failure.
Weight <60% for age.
Frailty, thinness, wrinkles kin, drawn-in face, possible extreme hunger.

39
Q

Define Kwashiorkor.

A

Severe PEM.
Weight: 60-80% weight for age.
Swelling (edema), dry flaky skin, changes in skin and hair, appetite loss, lethargy.

40
Q

Define marasmic kwashiorkor.

A

Most serious form of PEM, combining both conditions.

Weight <60% for age.

41
Q

List the strategies to prevent and control undernutrition.

A

Improve household food security.
Improve diversity of diet.
Improve maternal nutrition and health care (Ca, Iron, Folic Acid).
Improve child feeding practices.
Ensure child health care (immunizations, medical care, and growth monitoring).
Provide nutrition rehabilitation.

42
Q

Define nutritional anemia.

A

Most common type of anemia.
Caused by malaria, hookworm, and inadequate iron and vitamin intake resulting in low hemoglobin levels.
Affects mainly children <5 years old and pregnant women.
Detected by measuring blood hemoglobin levels.

43
Q

What are the effects of anemia in adults?

A 
Reduced work capacity. 
Reduced mental capacity. 
Reduced immune competence. 
Poor pregnancy outcomes. 
Increased risk of maternal death.
44
Q

What are the effects of anemia in children and infants?

A

Reduced cognitive development.
Reduced immune competence.
Reduced work capacity.

45
Q

List some strategies to prevent and control anemia.

A

Promote iron, folic acid, and b12 rich foods.
Treat and prevent anemia-related diseases (malaria and worms).
Provide iron and folic acid supplements to infants and pregnant and lactating women.
Fortify foods.
Promote vitamin C rich foods with meals.
Discourage drinking coffee or tea with meals.

46
Q

Inadequate nutrition can lead to what?

A

PEM and vitamin and mineral deficiencies.

47
Q

What are the 5 components of the nutritional assessment?

A
  1. ) Anthropometry: measurement of body muscle and fat.
  2. ) Biochemical: tests based on blood and urine.
  3. ) Clinical examination: medical Hx, physical exam, acute/chronic illness, setting.
  4. ) Dietary eval: Hx from pt; archival data/record.
  5. ) Energy expenditure (physical activity): formulas regarding energy and dietary intake needs.
48
Q

What is anthropometry based on?

A 
Height
Weight
Body mass index
Waist circumference
% body fat
49
Q

How do you measure body fat percentage?

A 
Skin fold caliper. 
Biometric impedance analysis. 
Anthropometric. 
Hydrostatic weighting. 
Dual Energy X-ray Absorptionmetry (DEXA) scan.
50
Q

What is a healthy weight BMi?

A

18.5-24.9

51
Q

What are methods for recording a diet history?

A 
Typical diet in 24 hours.
Food frequency (how often and quantity of consumption). 
Usual intake (recall normal food in a day).
Food record (written record of meals).
52
Q

Define dietary reference intakes (DRI).

A

Reference values that are quantitative of nutrient intakes to be used for planning and assessing diets for healthy people.

53
Q

Define recommended dietary allowance (RDA).

A

Recommended nutrient intakes that meet the needs of essentially all people of similar age and gender.

54
Q

Define estimated average requirements (EARs).

A

Estimated nutrient intakes that meet the needs of essentially all people of similar age and gender.

55
Q

Define adequate intakes (AI).

A

Adequate intake to maintain health.

56
Q

Define estimated energy requirements (EER).

A

Set for daily energy requirements based on defined levels of activity (different from RDA).

57
Q

Define upper levels (UL).

A

The maximum level of daily nutrient intake that is likely to pose no risk or adverse effects.

58
Q

What is the MNA?

A

Screening and assessment tool for elderly >65.
Malnourished or risk of malnourishment.
Mini-MNA 6 questions.
Full-MNA 18 questions.

59
Q

What Full MNA score is malnourished?

A

<17.

60
Q

What Full MNA score is at risk of malnutrition?

A

17-23.5.

61
Q

What Full MNA score is normal?

A

Anything above 24.

62
Q

What mini MNA score is for malnourished?

A

0-7

63
Q

What mini MNA score is at risk of malnutrition?

A

8-11

64
Q

What mini MAN score is normal?

A

12-14

Foundations Exam 2 (4 decks)

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