Nutrition In Human Health

Question 1

Primary Prevention

Answer 1

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

Behavior change, motivation, maintaining a healthy weight

Question 2

Secondary Prevention

Answer 2

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

Question 3

Tertiary Prevention

Answer 3

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

Question 4

Function of nutrients

Answer 4

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

Question 5

Functional foods

Answer 5

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.

Question 6

Categories of functional foods

Answer 6

Conventional
Modified
Medical
Synthesized food ingredients

Question 7

Conventional

Answer 7

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

Question 8

Modified

Answer 8

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

Question 9

Medical

Answer 9

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

Question 10

Synthesized food ingredients/foods for special dietary use

Answer 10

Lactose-free
Infant formula
Gluten-free
Weight loss foods

Question 11

Epigenetics

Answer 11

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

Question 12

Nutrigenetics

Answer 12

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

Question 13

Nutrigenomics

Answer 13

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

Influence digestion, elimination, absorption, sites of action

Question 14

Dietary Reference Intakes (DRI)

Answer 14

Estimate nutrient needs for healthy people

Question 15

Estimated Average Requirements (EAR)

Answer 15

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

Question 16

Recommended Dietary Allowances (RDA)

Answer 16

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

Question 17

Adequate Intakes (AI)

Answer 17

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

Question 18

Tolerable Upper Levels (UL)

Answer 18

Highest average daily intake level

Question 19

AMDR

Answer 19

Acceptable Macronutrient Distribution Ranges

Question 20

Carbohydrates DMR

Answer 20

45%-65%

Question 21

Fat DMR

Answer 21

20%-35%

Question 22

Protein DMR

Answer 22

10%-35%

Question 23

ADMR calculation

Answer 23

Amount of calories x percentage

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

Question 24

Estimated Energy Requirements (EER)

Answer 24

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

Question 25

What is healthy eating?

Answer 25

Eating to maintain health and prevent disease

Question 26

4 key principles of healthy eating patterns

Answer 26

Adequacy Balance Variety Moderation

Question 27

Dietary Pattern

Answer 27

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

Question 28

Nutrient dense

Answer 28

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

Question 29

Non-vegetarian

Answer 29

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

Question 30

Semi-vegetarian

Answer 30

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

Question 31

Pesco-vegetarian

Answer 31

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

Question 32

Lacto-ovo-vegetarian

Answer 32

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

Question 33

Vegan

Answer 33

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

Question 34

American heart association sugar recommendation

Answer 34

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

Question 35

Food insecurity

Answer 35

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

Question 36

Caribbean food groups

Answer 36

``` Staples Legumes & Nuts Foods from animals Fruits Vegetables ```

Question 37

Staples

Answer 37

Sources of carbohydrates for energy Cereal staples contain more protein and iron than the starchy vegetables and ground provisions

Question 38

Foods from animals

Answer 38

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

Question 39

Legumes & nuts

Answer 39

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

Question 40

Fruits

Answer 40

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

Question 41

Vegetables

Answer 41

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

Question 42

Fats & Oils

Answer 42

Fats are concentrated sources of energy Limited sources of other nutrients May contain more saturated fat or more unsaturated fat

Question 43

Multimixes

Answer 43

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

Question 44

Physical activity: 6 - 17years

Answer 44

60 minutes or more | At least 3 days/week

Question 45

Physical activity: 18 - 64 years

Answer 45

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

Question 46

Physical activity: 65+

Answer 46

Follow adult patterns keeping safety in mind