Nutrition In Human Health Flashcards
Primary Prevention
Implementation of practices with the purpose of averting the development of disease
Behavior change, motivation, maintaining a healthy weight
Secondary Prevention
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
Tertiary Prevention
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
Function of nutrients
- Serve as a source of energy
- Supoort the growth and maintenance of tissues
- Aid in the regulation of basic body processes
Functional foods
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.
Categories of functional foods
Conventional
Modified
Medical
Synthesized food ingredients
Conventional
Blueberries, cranberries, cruciferous veg: broccoli, cabbage, cauliflower; mushrooms, nuts, oatmeal, tomatoes
Modified
Fortified: iodized cereals
Enriched: folate enriched bread
Enhanced: energy bars, yogurt, bottled water
Medical
Specially made infant formulas e.g. phenylketonuria with phenylalanine- free formulas
Synthesized food ingredients/foods for special dietary use
Lactose-free
Infant formula
Gluten-free
Weight loss foods
Epigenetics
Process that regulates how and why Gene’s are turned off and on
Internal factors : hormones, enzymes
External factors: diet, environment, radiation, chemicals
Nutrigenetics
Detects gene variants in an individual to identify nutritional factors that trigger dysfunction and disease e.g. lactose intolerance, celiac disease
Nutrigenomics
Study of interaction between one’s diet and Gene’s
Influence digestion, elimination, absorption, sites of action
Dietary Reference Intakes (DRI)
Estimate nutrient needs for healthy people
Estimated Average Requirements (EAR)
Nutrient intake estimated to meet requirements of 50% individuals in a group
Recommended Dietary Allowances (RDA)
Average daily dietary intake sufficient to meet 98% of healthy people
Adequate Intakes (AI)
Intake level thought to meet or exceed requirements of all members in a group
Tolerable Upper Levels (UL)
Highest average daily intake level
AMDR
Acceptable Macronutrient Distribution Ranges
Carbohydrates DMR
45%-65%
Fat DMR
20%-35%
Protein DMR
10%-35%
ADMR calculation
Amount of calories x percentage
E.g. 2,150 kcal x 45 percent carbohydrates = 2,150 × 0.45 = 969 kcal
Estimated Energy Requirements (EER)
Dietary energy intake predicted to maintain energy balance in healthy, normal weight individuals defined by age, gender, weight and physical activity level
What is healthy eating?
Eating to maintain health and prevent disease
4 key principles of healthy eating patterns
Adequacy
Balance
Variety
Moderation
Dietary Pattern
The combination of foods and beverages that constitutes an individual’s complete dietary intake over time.
Nutrient dense
Nutrient-dense foods and bervafes provide vitamins, minerals and other health-promoting components and have little added sugars, saturated fat and sodium.
Non-vegetarian
Eats read meat, poultry, fish, milk and eggs more than once a week
Semi-vegetarian
Eats red meat, poultry and fish less than once per week and more than once more month
Pesco-vegetarian
Eats fish, milk and eggs but not red meat nor poultry
Lacto-ovo-vegetarian
Eat eggs, milk, or both but no red meat, fish nor poultry
Vegan
Eats no red meat, fish, poultry, dairy and eggs
American heart association sugar recommendation
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
Food insecurity
The disruption of food intake or eating patterns because of lack of money and other resources
Caribbean food groups
Staples Legumes & Nuts Foods from animals Fruits Vegetables
Staples
Sources of carbohydrates for energy
Cereal staples contain more protein and iron than the starchy vegetables and ground provisions
Foods from animals
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
Legumes & nuts
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
Fruits
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
Vegetables
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
Fats & Oils
Fats are concentrated sources of energy
Limited sources of other nutrients
May contain more saturated fat or more unsaturated fat
Multimixes
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
Physical activity: 6 - 17years
60 minutes or more
At least 3 days/week
Physical activity: 18 - 64 years
Avoid inactivity
150 minutes/week of moderate intensity or 75 minutes of vigorous intensity aerobic physical activity
Physical activity: 65+
Follow adult patterns keeping safety in mind
