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Radiology > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Nutrient reference values

A

OUtline the levels of intake of essential nutrients adequate to meet the nutritional requirements

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2
Q

RDIs

A

recommended daily intake: the average intake level that is sufficient enough to meet the nutrient requirment for nealry all healthy indivduals

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3
Q

estimated avergae requirement

A

It is the intake level for a nutrient at which the needs of 50 percent of the population will be

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4
Q

UL

A

tolerable upper level intake: the highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population

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5
Q

EER

A

estimated energy requirement: The average dietary energy intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height and level of physical activity, consistent with good health

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6
Q

AMDR

A

acceptable macronucrient distribution range: an estimate of the range of intake for each macronutrient that would allow maximal health outcomes and intake of other nutrients:
CHO 45-65%
Fat 20-30%
Protein 15-25%

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7
Q

Guidelines ADG

A
  • to achieve a healthy weight, be physically active and chose nutritious foods that meet your energy requirements
  • enjoy a vide variety of nutritioys foods from the 5 groups every day
  • limit intake of foods that contain high sugar, salt and saturated fats (less than 2300mg of sodium per day and 2 drinks per night with 2 alcohol free days)
  • encourage, support and promote breastfeeding
  • care and prepare food properly
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8
Q

Standard serves of veg

A

75g: 1/2 cup of cooked orange or green veg, 1/2 cup of lentils, 1 cup leafy greens,

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9
Q

Baby and mum deficiencies

A

Babies deficient in folate can get spina bifiida, encephalocele,
Mums deficient in iron becasue they have increased blood volume therefore they need extra iron to tranpsort o2

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10
Q

Food safety in pregnancy

A

AVoid listeria risk foods
alcohol
FIsh high in mercurty: can affect the neurologicla and intellectual development

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11
Q

Baby food requirements

A

Breast feeding: up until 6 months
baby start eating food at 6 months and family food at 12 months
avoid honey and full fat cows milk before 1- infant botulism

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12
Q

Nutrition for schoolage kids

A

need vitamin D, calcium, iron and energy

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13
Q

Nutrition for older adults

A

muscle mass and bone loss, sensory chnages, decreased gut motility , loss of teeth
protein for muscle maintence, fluids, b12 for nerves DNA and cells, calcium and vitamin D

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14
Q

BMI ranges

A 
<18.5 underweight
18.5- 24.9: normal
25- 2.9. overweight
30-34.9: obesity level 1
35-39.9: obesity level 2
40 >: obesity grade 3
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15
Q

Calculate BMI:

A

weight )kg)/ Height (m2)

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16
Q

Waist cirumfernce ranges

A

> 94cm males

>80cm females

17
Q

Waist to hip ratio rages

A

> 1.0 men

>0.8 women

18
Q

5-10% weightloss impacts

A

increased HDL, decrease LDL adn triglycerides, decreased BP 5mmHg, decreased Hb1AC marker, reduced inflammatory markers

19
Q

Olistat

A

inhibits pancreatic lipase activity in there results in fat malapsotion: excrete it out: gassy, frequent bowel movements, smell, malapsotopn of fat soluble nutrients

20
Q

Phenetermine

A

Enhanced release of noradrenaline: reduces food intake and increases engery expenditure: increased BP and insomnia

21
Q

Lorcaserin

A

Interacts with serotonin receptors to increase sense of satienty: headaches, dizziness, fatigue, consitpation

22
Q

gastric bypass and gastric banding

A

joins the small intestine to the top of the stomach: food cannot pool anywhere so less room for food

Gastric banding: band that reduces stomach opening:more water in band less food taht can go on

23
Q

Diabetes:

A

state of hyperglycaemia becasue the pancreas pancreas doesn’t produce enough insulin or the body doesn’t respond to insulin. Insulin helps moves glucose into the organs.

ssx:
excessive urine production: body trying to remove glucose
thirsty: due to urine
tired: less glucose at a cellular level therefore fatigued
weightloss

24
Q

Normal cholesterol ranges

A

Total: <4.5
LDL: <2.5
HDL: >1
Triglycerides: <2

25
Q

Risk factors for raised cholesterol

A

OCP. cushings disease, hypothyroidism, high sat fat intale,

26
Q

Risk factors for raised triglucerides

A

obesity, excess calories, hypothyroidsm, OCP, pancreatisis

27
Q

GI

A

measure of how much carbohydrate foods affect your blood sugar levels
Low GI: below 55
Intermediate 55-70
high GI > 70

28
Q

Protein and bone health and ranges

A

improves bone mass denisity: collagen is protein increased ca abosprtion

  1. 8g/kg sedentaary
  2. 4g/kg if not sedentary
  3. 7g/kh of ativr
29
Q

Signs of vitamin D deficinecy

A

unexplained bone pain > 3monghts
muscular weakness
rickets: develops from birth, bones fail to harden properly
osteomalacia (softening of bones)

30
Q

Nutrition for RA

A

fish oils: reduced joint pain, needs to be taken for at least 3 months.

31
Q

Osteoarthritis nutrition

A

Manage weight via the AHEG
Glucosamine: found naturally in the body, good for ligaments, tendons cartilage
Chondroitin:

32
Q

Measuring energy requiremetns

A

Indirect caliormetruy: measuring o2 consumption and C02 production
Prediction formulas:

33
Q

Dehydration

A

2% loss of body water = 25% decrease in performance
increased body temp and HR
increased perceived exertion
reduced mental function

34
Q

Fluid replacemetn

A

125-150% of fluid needs to be replaced in 2-4 hours post activity

35
Q

Measuring hydration

A 
Urine sample (influenced by supplements and medication)
Urine specific gravity: measures denisty of urine compared to water
36
Q

CHO during event

A

60 minutes: 30 g per hour
1-2: 30-60 g per hour
>2.5: 60-90 g per hour

37
Q

AIS ranking of supplements

A

a: athlete can take at own discretion
B: research behind it: need to access via someone else
D: prohbited

Radiology (9 decks)

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