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Nutrition > Nutrition exam 4 > Flashcards

Nutrition exam 4 Flashcards

1
Q

What is the role of nutrition in maintaining a healthy immune system?

A

Deficient intakes of many vitamins and minerals are associated with impaired disease resistance, as are some excessive intakes.
Immune tissues are among the first to be impaired in the course of a nutrient deficiency or toxicity.
Some deficiencies are more immediately harmful to immunity than others.
Once a person becomes malnourished, malnutrition often worsens disease, which, in turn, worsens malnutrition (A destructive cycle)

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2
Q

What is atherosclerosis?

A

the most common form of cardiovascular disease; hardening of the arteries

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3
Q

What are the processes involved in atherosclerosis?

A

Usually begins with the accumulation of soft, fatty streaks along the inner walls of the arteries
These gradually enlarge and become hardened fibrous plaques, making them inelastic:

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4
Q

What are risk factors for atherosclerosis?

A

mounds of lipid material mixed with smooth muscle cells and calcium that develop in the artery walls
A diet high in saturated fat is a major contributor to the development of plaques

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5
Q

What is hypertension?

A

Abnormally high blood pressure. It occurs when your heart is required to pump blood harder in order to get through your vein, which have become smaller, harder, etc (a change in your veins).

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6
Q

What are risk factors associated with hypertension?

A

age, genetics, salt intake, alcohol, obesity and insulin resistance, atherosclerosis, and poor diet.

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7
Q

What is a normal BP range? Hypertension BP range? Pre-hypertension BP range?

A

>140/>90 hypertension; 120/80-139/89 prehypertension; <80 normal

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8
Q

What is the general process inwhich cancer develops?

A
  1. Initiation (a carcinogen enters a normal cell and alters the cell’s DNA, inducing abnormal cell division) 2. Promotion (promoters enhance the development of abnormal cells, resulting in formation of a tumor) 3. Further tumor development/ metastasis (cancerous tumor releases cells into the bloodstream or lymphatic system)
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9
Q

What are dietary and lifestyle strategies that reduce the risks of cardiovascular disease?

A

exercise, eat more fruits and veggies, eat lower cholesterol containing foods- sat fats, fast foods, etc.

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10
Q

What are dietary and lifestyle strategies that reduce the risk of hypertension?

A

DASH diet, fiber, potassium, magnesium, lower sodium, and calcium.

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11
Q

What are dietary and lifestyle strategies that reduce the risk of cancer?

A

eat green and yellow fruits and vegetables, citrus, cruciferous veggies, color and variety, get within normal body weight range, physical activity, plant foods, less animal foods, less alcohol intake; avoid preservation, processing, or pre-prepared foods; benefits not seen with supplements.

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12
Q

Define complementary medicine.

A

when medical practices approved by or sanctioned by medical community (conventional medicine) is used together with therapies not considered conventional medicine (such as acupuncture, biofeedback, faith healing)

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13
Q

Define alternative medicine and state the possible risks.

A

when conventional medicine is replaced by non-conventional medical practices.

Risks: wasted money, scams, toxic herbs thought to be safe, patients delay or discontinue effective treatment, contaminated products, ingredients, potency, or variety different from label.

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14
Q

how do genes and nutrition interact and wht is the current reality of using genetic testing to assess an individual’s disease risk.

A

Genes determine effects of diet
Genetic testing: in its baby stages; high potential for fraud and unethical recommendations; not recommended to assess an individual’s disease risk

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15
Q

What are food related priorities of the FDA?

A
  1. Microbial contamination
  2. Natural toxins
  3. Residues
  4. Nutrients in foods
  5. Food additives
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16
Q

How can microbial food poisoning be prevented? What are foods that can be particularly troublesome?

A

clean- wash hands and surfaces often
chill- refrigerate promptly
seperate- meat and poultry separate from other foods
cook- thoroughly and to proper temperature (use thermometer)

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17
Q

What is the danger zone and safe temperatures for refridgerators and freezers?

A

Freezer minimal: 0*
Refrigeratorminimal: 40*
Danger zone: Do not keep foods between 40-140 for more than 2 hours

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18
Q

What temperatures should you cook steaks and roasts and fish? ground meats, pork, and eggs? poultry?

A

steaks and roasts and fish= 145*
ground meats, pork, and eggs= 160*
poultry=165*

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19
Q

What are the pro’s and con’s of organic foods?

A

Organic/GMO pros: no pesticides, herbicides, or chemical fertilizers,more environmentally friendly
Organic/GMO cons: more expensive-more labor intensive, not more nutritious, not safer, not fresher, and not local

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20
Q

What are the changes in nutrients needed for pregnancy?

A

During pregnancy: increase energy (a little),iron (alot), protein (a lot), folate ( a lot), vit B12 (only a tiny bit more).

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21
Q

What is the recommended weight gain for someone underweight and pregnant?

A

single= 28-40 Ib; Twins= insufficient data

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22
Q

What is the recommended weight gain for someone with a healthy weight and pregnant?

A

single= 25-35 Ib; Twins= 37-54 Ib

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23
Q

What is the recommended weight gain for someone who is overweight and pregnant?

A

single= 15-25 Ib; Twins= 31-50 Ib

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24
Q

What is the recommended weight gain for someone who is obese and pregnant?

A

single= 11-20 Ib; Twins= 25-42Ib

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25
Q

What are the consequences of weight gain outside the recommded range?

A

increases risk for high blood pressure, gestational diabetes, increased risk for obesity, LGA infant, and difficult deliveries

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26
Q

What is fetal alcohol syndrome? what is the recommended alcohol intake levels for someone who is pregnant?

A

Fetal Alcohol Syndrome: decreased blood flow to fetus, cell division- 100,000/min, possible learning and developmental disabilities.
Recommendation for alcohol intake: NONE!!!

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27
Q

What are factors that affct lactaion?

A

Volume depends on demand, not fluid intake of mother
nutrient intake low= low production of milk
mother sick= transfers the antibodies to baby through

28
Q

What are indicators that an infant is ready for solid foods?

A

extrusion reflex diminished, ability to swallow non liquid foods develop, indicates desire for food by opening mouth and leaning forward, indicates satiety or disinterest, sits erect, begins chewing actions, brings hands to mouth, and grasps objects with palm of hand

29
Q

What are the recommended schedule for adding specific nutrient supplements and various foods to the infants’s diet between 0-12 months

A

Breastfed infants:
birth-6 months= vitamin D supplements
6 months-1 year= vitamin D, Iron, and fluoride supplements
Formula fed infants:
birth-6 months= none
6 months- 1 year= iron and fluoride supplements
4-6 months= begin iron fortified cereal mixed with breastmilk or formula
6-8 months= begin mashed fruits and vegetables, plain baby food meats, and plain, unsweetened fruit juices from cup
8-10 months= begin breads and cereals from table, yogurt, pieces of soft cooked veggies and fruits from table, finely cut meats, fish, casseroles, cheese, eggs, and legumes, add variety-gradually increase portion size

30
Q

What is nursing bottle syndrome? What causes it? How can it be prevented?

A

Definition and cause: severe tooth decay in teething children or infants due to being put to bed with a bottle full of juice, milk, or sugary liquid.
Prevention: Don’t put the child to bed with a bottle, never give the child juice until he/she can drink from a cup

31
Q

Describe the Division of Responsibility and recommend actions parents could take to apply the principles of the Division of Responsibility.

A

Parents: what and when
children: how much and if
Recommendation: don’t make eating a power struggle, battleground,punishment, or a reward. Be objective. Hungry kids will eat when tasty food is available and emotions aren’t in the way. Don’t force them to eat.

32
Q

How can you tell if a child is growing normally using a growth chart?

A

Normal growth is when the child’s growth stays close to the line on the graph. any drastic changes or changes that fall away from the line a lot means the child’s growth is not in the normal parameters.

33
Q

What are tips for meal planning and grocery shopping?

A

meal planning= eat the same thing; stay consistent with foods
grocery shopping tips= Make a list before shopping, Shop on the outside (perimeter) of the store, and don’t shop in the isles of the middle of the store

34
Q

What are the benefits of family meals?

A

Better grades
create a better relationship with family
less money needed to prepare food for a bigger group
Better self esteem
get social skills
forms an eating pattern
usually get the nutrients you need with family dinner

35
Q

What ways do nutrients and drugs interact with eachother?

A
  • nutrients increase/decrease drug action/metabolism/ excretion
  • drugs increase/decrease nutrient action or excretion
  • drugs modify appetite and taste
  • Herbs modify the actions of drugs
  • enhance/ delay/ prevent absorption= drugs and food
36
Q

What are possible explanations for the paradox of food poverty and obesity?

A

food poverty means that someone does not have the ability to access enough food even though there is plenty of food in their area.
this could be caused by people lacking money to obtain the food, they are being deprived for political reasons, war, they are lacking something more minor like transportation
obesity is linked to food poverty because when people are in food poverty it is more likely that unhealthy foods become more accessible, like fast food and convenience store food.

37
Q

What are potential causes and consequences of food poverty in the US and the world?

A

causes in the usa: This is not really stated clearly in the book, but an obvious reason would be like unemployment. I think the root of the problem comes deeper, to lifestyle and education.
causes in the developing world (third world): war, famine, political unrest, flood, pests, overpopulation.

38
Q

what are sustainable solutions for decreasing hunger worldwide?

A

give a man a fish and you feed him for a day. teach a man to fish and you feed him for a lifetime
microcredit: this is a good way to help someone with money and making money a sustainable part of their life. so that they can use the money to buy food and make food sustainable. how it works = you give a person in a developing community or in food poverty enough money to start a small business. then they eventually pay you back and work their way out of poverty.

39
Q

What are actions that individual consumers can take to reduce resources, fuel use, and reduce pollution?

A 
eat lower on the food chain = local chicken, small fish, less large animals, more grains
eat local foods
buy bulk items to save packaging
recycle
buy fruit of differing ripeness and eat perishable food first
shop without a car
buy recycled goods
use reusable items
run your fridge efficiently
use appliances that take less energy
use items that don't use energy
use reusable bags instead of throw away bags
40
Q

How do physical changes of aging affect nutrient needs? What is the obstacle to good nutrition for aging people?

A
  • Physical changes that affect nutrition= digestive tracts, hormones, mouth, sensory organs, and body composition
  • obstacles of good nutrition: as you age, your body is unable to absorb nutrients as well as it used to.
41
Q

What are appropriate feeding and eating practices related to children ages 1-2

A
  • uses a spoon, helps feed self, lifts and drinks from a cup, wipes table, places empty paper and plastic containers in recycling bin, and helps scrub fruits and veggies, tear lettuce or greens, snap green beans, or dip foods
42
Q

What are appropriate feeding and eating practices related to children age 3

A
  • spears food with a fork, feeds self independently, adds ingredients to pancake batters, cookie recipes, salads, or other mixed dishes, helps wrap, pour, mix, shake, stir or spread foods, helps crack nuts with supervision
43
Q

What are appropriate feeding and eating practices related to children age 4

A
  • uses all utensils and napkins, helps roll, juice, or mash food, helps measure dry ingredients, crack egg shells, helps make sandwiches and toss salads, peels foods such as hard-boiled eggs and bananas.
44
Q

What are appropriate feeding and eating practices related to children age 5

A
  • measures liquids, helps grind, grate, and cut (soft foods with dull knife), uses hand mixer with supervision
45
Q

What are recommendations regarding childhood obesity

A

parents set an example, lifestyle changes before medication, obesity surgery, and positive, loving support.

46
Q

What are benefits of breastfeeding for the baby?

A

better immunity , DHA, antibodies, better absorption; high availability, improves cognitive development, protects against food allergies, may protect against some chronic diseases later in life, provides hormones that promote physiological development.

47
Q

What are benefits of breastfeeding for the mother?

A

weightloss, lower risk of breast cancer, allows uterus to contract harder, bonding with baby, delays regular ovulation, conserves iron stores.

48
Q

What are recommendations for breastfeeding or for its alternatives?

A

every 2-3 hours, begin each feeding on the breast last offered, infant should be encouraged to breastfeed on the first breast for as long as he or she wishes before being offered the second.

49
Q

What are ways to manage the discomforts of pregnancy?

A

Get up slowly, dry toast or crackers, gum or hard candies, small frequent meals, avoid offensive odors, do not drink when nauseated, high fiber, exercise, at least 8 glasses a day, go to bathroom when urged, eat slowly

50
Q

What are food intake recommendations during pregnancy? 2nd trimester? 3rd trimester?

A

2nd trimester:
- 340 more calories each day, more whole grain breads and cereals, dark green and other veggies, legumes, and citrus and other fruits
3rd trimester:
- 450 more calories each day, more whole grain breads and cereals, dark green and other veggies, legumes, and citrus and other fruits

51
Q

What are the risks for natural toxins?

A

Not harmful except under some conditions- don’t eat too much of one food-eat in moderation.

52
Q

What are the risks for pesticides?

A

damage environment; high doses cause birth defects, sterility, tumors, organ damage, and central nervous system impairment to animals.

53
Q

What are the risks for animals drugs?

A

drugs given to animal may contain arsenic compounds (given to chickens); antibiotic overuse in animals can foster antibiotic resistance in bacteria, threatening human health.

54
Q

What are risks for environmental contaminants?

A

mercury, lead, cadmium, and polychlorinated biphenyl toxins contaminate food when their are high levels in the ground where it was grown.

55
Q

What is the difference in risk between men and women for CVD?

A

in men, aging becomes a significant risk factor for CVD at age 45 or older, while women’s increase for risk is at age 45 and up. When a woman reaches menopause her risk increases 2 or 3 times more than their previous rate.

56
Q

What is the relationship between nutrition and food allergies?

A

occurs when a food protein or other large molecule enters body tissues and triggers an immune response

57
Q

What is the relationship between nutrition and food intolerance?

A

characterized by unpleasant symptoms that reliably occur after consumption of certain foods. Does not involve an immune response.

58
Q

What is the relationship between nutrition and aversions?

A

intense dislike of a food that may be a biological response to a food that once caused trouble

59
Q

What is the relationship between nutrition and hyperactivity?

A

not caused by food allergies or addictives

60
Q

What is the relationship between nutrition and dental caries?

A

carbohydrate-rich foods contribute to dental caries

61
Q

What is the relationship between nutrition and acne?

A

A “Western” diet high in meat, dairy, and refined carbohydrates is under investigation for an association with acne. Although often accused, chocolate, sugar, French fries, pizza, salt, and iodine do not worsen acne, but psychological stress clearly does

62
Q

What is the purpose and safety of fat replacers?

A

fat replacers and artificial fats reduce the calories in processed foods, and the FDA deems them safe to use.

63
Q

What is the purpose and safety of food additives?

A

among flavor additives, noncaloric sweeteners are widely used by industry and consumers. People with PKU should avoid aspartame. The flavor enhancer MSG causes reactions in people with sensitivities to it.

64
Q

What is the purpose and safety of noncaloric sweeteners?

A

sugar substitutes that provide negligible or no energy (aka non nutritive sweeteners)

65
Q

What is the purpose and safety of noncaloric sweeteners?

A

sugar substitutes that provide negligible or no energy (aka non nutritive sweeteners)

Nutrition (4 decks)

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