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Nutrition & Diet Therapy > Nutrition In Human Health > Flashcards

Nutrition In Human Health Flashcards

1
Q

Primary Prevention

A

Implementation of practices with the purpose of averting the development of disease

Behavior change, motivation, maintaining a healthy weight

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2
Q

Secondary Prevention

A

Establishment of monitoring techniques to discover diseases in the early in order to provide the opportunity to control its effects

Diagnosing prediabetes before it becomes the disease

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3
Q

Tertiary Prevention

A

Use of treatment techniques after a disease has occurred to prevent complications or to promote maximum adaptation

T2DM patient managing their disease with diet, exercise and medications to prevent CAD

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4
Q

Function of nutrients

A
  • Serve as a source of energy
  • Supoort the growth and maintenance of tissues
  • Aid in the regulation of basic body processes
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5
Q

Functional foods

A

Functional foods are whole foods along with fortified, enriched or enhanced foods that have potentially beneficial effects on health when consumed as part of a varied diet.

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6
Q

Categories of functional foods

A

Conventional
Modified
Medical
Synthesized food ingredients

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7
Q

Conventional

A

Blueberries, cranberries, cruciferous veg: broccoli, cabbage, cauliflower; mushrooms, nuts, oatmeal, tomatoes

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8
Q

Modified

A

Fortified: iodized cereals
Enriched: folate enriched bread
Enhanced: energy bars, yogurt, bottled water

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9
Q

Medical

A

Specially made infant formulas e.g. phenylketonuria with phenylalanine- free formulas

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10
Q

Synthesized food ingredients/foods for special dietary use

A

Lactose-free
Infant formula
Gluten-free
Weight loss foods

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11
Q

Epigenetics

A

Process that regulates how and why Gene’s are turned off and on
Internal factors : hormones, enzymes
External factors: diet, environment, radiation, chemicals

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12
Q

Nutrigenetics

A

Detects gene variants in an individual to identify nutritional factors that trigger dysfunction and disease e.g. lactose intolerance, celiac disease

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13
Q

Nutrigenomics

A

Study of interaction between one’s diet and Gene’s

Influence digestion, elimination, absorption, sites of action

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14
Q

Dietary Reference Intakes (DRI)

A

Estimate nutrient needs for healthy people

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15
Q

Estimated Average Requirements (EAR)

A

Nutrient intake estimated to meet requirements of 50% individuals in a group

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16
Q

Recommended Dietary Allowances (RDA)

A

Average daily dietary intake sufficient to meet 98% of healthy people

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17
Q

Adequate Intakes (AI)

A

Intake level thought to meet or exceed requirements of all members in a group

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18
Q

Tolerable Upper Levels (UL)

A

Highest average daily intake level

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19
Q

AMDR

A

Acceptable Macronutrient Distribution Ranges

20
Q

Carbohydrates DMR

A

45%-65%

21
Q

Fat DMR

A

20%-35%

22
Q

Protein DMR

A

10%-35%

23
Q

ADMR calculation

A

Amount of calories x percentage

E.g. 2,150 kcal x 45 percent carbohydrates = 2,150 × 0.45 = 969 kcal

24
Q

Estimated Energy Requirements (EER)

A

Dietary energy intake predicted to maintain energy balance in healthy, normal weight individuals defined by age, gender, weight and physical activity level

25
Q

What is healthy eating?

A

Eating to maintain health and prevent disease

26
Q

4 key principles of healthy eating patterns

A

Adequacy
Balance
Variety
Moderation

27
Q

Dietary Pattern

A

The combination of foods and beverages that constitutes an individual’s complete dietary intake over time.

28
Q

Nutrient dense

A

Nutrient-dense foods and bervafes provide vitamins, minerals and other health-promoting components and have little added sugars, saturated fat and sodium.

29
Q

Non-vegetarian

A

Eats read meat, poultry, fish, milk and eggs more than once a week

30
Q

Semi-vegetarian

A

Eats red meat, poultry and fish less than once per week and more than once more month

31
Q

Pesco-vegetarian

A

Eats fish, milk and eggs but not red meat nor poultry

32
Q

Lacto-ovo-vegetarian

A

Eat eggs, milk, or both but no red meat, fish nor poultry

33
Q

Vegan

A

Eats no red meat, fish, poultry, dairy and eggs

34
Q

American heart association sugar recommendation

A

Children over 2 years should consume no more than 6 teaspoons ( 25 grams) of added sugar each day.

Should not drink more than one 8 ounce sugar sweetened beverage per week

35
Q

Food insecurity

A

The disruption of food intake or eating patterns because of lack of money and other resources

36
Q

Caribbean food groups

A 
Staples
Legumes & Nuts 
Foods from animals 
Fruits 
Vegetables
37
Q

Staples

A

Sources of carbohydrates for energy

Cereal staples contain more protein and iron than the starchy vegetables and ground provisions

38
Q

Foods from animals

A

Sources of protein

Meat, poultry, fish and eggs are also a good source of iron

Milk and dairy, and fish with edible bones are good sources of calcium

Contains saturated fat and cholesterol

39
Q

Legumes & nuts

A

Sources of protein and carbohydrates

Sources of fiber as well as iron and calcium

Dried peas and beans are generally fat free

Nuts and seeds do contain fat but are higher in unsaturated fat

40
Q

Fruits

A

Sources of carbohydrates in the form of sugar

Sources of vitamins, minerals and fiber

Canned and frozen fruits can be substituted for fresh fruits

Dried fruits are good sources of energy and fiber

Fruit juice can replace 1 serving fruit only

41
Q

Vegetables

A

Sources of vitamins, minerals and fiber

Generally low in calories and provide bulk in the diet

As with fruits, the deeper or brighter the color the higher the nutritional value

42
Q

Fats & Oils

A

Fats are concentrated sources of energy

Limited sources of other nutrients

May contain more saturated fat or more unsaturated fat

43
Q

Multimixes

A

A multi mix is a specific combination of foods selected from the Caribbean food groups, which helps to ensure nutritious meals and snacks.

Simplest multimix combines a food from staples with a food from legumes & nuts or foods from animals.

The more food groups incorporated into a meal, more nutritious the meal will be

44
Q

Physical activity: 6 - 17years

A

60 minutes or more

At least 3 days/week

45
Q

Physical activity: 18 - 64 years

A

Avoid inactivity

150 minutes/week of moderate intensity or 75 minutes of vigorous intensity aerobic physical activity

46
Q

Physical activity: 65+

A

Follow adult patterns keeping safety in mind

Nutrition & Diet Therapy (13 decks)

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