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Diagnosis And Management > Nutrition Week 3-5 > Flashcards

Nutrition Week 3-5 Flashcards

1
Q

To maintain the same weight:

A

energy in = energy out

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2
Q

What are ISSUES THAT ARISE with maintain the same weight….

A
  • Requires weighing food, and converting to Calories
  • Requires knowing one’s energy output (can use estimation table)
  • quality of the food eaten
  • ratios of macronutrients or food group guidelines
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3
Q

What percentages are roughly used to promote weight loss for protein, carbs, and fats?

A

protein: 35-50%
carbs: 25-45%
fats: 20-35%

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4
Q

What percentages are roughly used to promote maintenance?

A

protein: 25-40%
carbs: 35-55%
fats: 25-40%

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5
Q

What percentages are roughly used to promote muscle gain?

A

protein: 35%
carbs: 45%
fats: 20%

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6
Q

What diets are considered low carb?

A
  • ketogenic
  • atkins
  • low carb
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7
Q

what diets are considered high carb?

A
  • American
  • vegetarian
  • ornish
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8
Q

A basic mixed diet: ~60:25:15 what are the ratios?

A

60 carbs
25 fat
15 protein

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9
Q

based on 10000kJ a day diet consists of ….

-carbs:

A

0.6 X 10 000 = 6 000 kJ

• 1 g carb has ~17 kJ , so 6 000 kJ exists in 353 g carb

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10
Q

based on 10000kJ a day diet consists of ….

-fat:

A

Fat: 0.25 X 10 000 = 2 500 kJ

• 1 g fat has ~38 kJ, so 2 500 kJ exists in 66 g fat

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11
Q

based on 10000kJ a day diet consists of ….

-protein: for basic mixed diet

A

Protein: 0.15 X 10 000 = 1 500 kJ

• 1 g protein has ~ 17 kJ, so 1 500 kJ exists in 88 g protein

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12
Q

What are the 4 basic food groups? In 1956 (BUT WAS CHANGED)

A
  • meats and alternatives
  • milk products
  • veggies and fruit
  • grain products
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13
Q

In 1956 the Four Basic Food Groups were introduced in

A

Canada and US

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14
Q

Food Pyramid developed by the ________________ in 1972

A

Swedish National Board of Health and Welfare

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15
Q

When did US adopt food pyramid?

australia?

A

1992

1980

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16
Q

What are the 2 competing models of government guidelines in Australia?

A
  • Nutrition Australia first introduced the Healthy Eating Pyramid in 1980
  • Department of Health: Australian Government Guidelines: pie chart
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17
Q

What is the largest part of the food pie chart?

A

veggies and fruit

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18
Q

What was a major change to the food pyramid?

A

bread, rice, cereal switched with fruit and veggies as the base

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19
Q

What was the percentages from the MyPlate initiative by Michelle Obama?

A 
40% veggies
10% fruits
20% proteins
30% grains
(small dairy)
20
Q

The Pyramid controversy focuses attention on the conflict between…

A
  • federal protection of the rights of food lobbyists to act in their own self-interest
  • federal responsibility to promote the nutritional health of the public
21
Q

The U.S. Department of Agriculture’s 1991 withdrawal of its Eating Right Pyramid food
guide began when diet-related health problems in the United States shifted from

A

nutrient deficiencies to chronic diseases, and dietary advice shifted from ‘eat more’ to ‘eat less.

22
Q

introduction of the Pyramid in April 1991 led to 2 sides…

  • those defending:
  • those against:
A
  • mostly medical and scientific groups

- an array of powerful industrial groups

23
Q

guidelines were introduced in 1977 and 1983, with the ambition of reducing coronary heart disease(CHD) by reducing fat intake, in the Harcombe Z, Baker JS, Cooper SM, et al. paper what was examined and concluded?

A
  • examined the relationship between dietary fat, serum cholesterol and the development of CHD.
  • Dietary recommendations implemented in absence of supporting evidence from RCTs. no differences in all-cause mortality and non-significant differences in CHD mortality, resulting from the dietary interventions.
24
Q

explain risk ratio

A

If the ratio is near one, there is no difference in outcome .

ex) the probability of the event occurring (e.g. dying from CHD):
– when exposed to a low fat diet versus
– when not exposed to a low fat diet

25
Q

why were the recommendations made

A

a link (although without evidence) had been made between dietary fat and: obesity, ill health and especially, heart disease

26
Q

What was the DIET-HEART HYPOTHESIS based on. by Ancel Benjamin Keys

A

Saturated Fat→increased cholesterol→increased risk of Heart Disease

27
Q

What was critiqued from Keys results about diet-heart hypothesis?

A
  • observational studies, not RCTs
    • confounded by factors:
    different countries such as culture, geography, and
    economic development
    • Cherry picking countries to suit results
28
Q

What was consistently found in Keys study?

A

higher trans fat intake is associated with elevated risk of coronary heart disease,, the effects of dietary saturated fat on coronary heart disease risk are less consistent

29
Q

What did a 2010 and 2014 meta-analysis study find?

A

found no significant relationship between total saturated fat or total polyunsaturated fat consumption and risk of CHD

30
Q

What did the “intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes” study conclude?

A
  • saturated fats are not associated with
  • trans fats (margarine) are associated probably because of higher levels of intake of industrial trans fats than ruminant trans fats
31
Q

What was the correlation b/t sat fat and cholesterol and polyunsaturated fat and cholesterol?

A

sat fat = increase cholesterol

polyunsaturated fat = decrease cholesterol

32
Q

How does saturated fats possibly lead to CHD?

A

increases cholesterol, atherosclerosis (plaques), increase BP, stresses blood vessels

33
Q

What is Coeliac Disease Gluten Enteropathy?

A

an inflammatory reaction causing damage to the small intestine lining with consumption of the protein gluten

34
Q

during Coeliac Disease Gluten Enteropathy, what does the inflammation result in?

A

blunting of the SI villi, and affects all digestion and absorption

35
Q

a genetically susceptible person to Coeliac Disease Gluten Enteropathy would have genes…

A

HLA DQ2 and DQ8 (autoimmune disease)

36
Q

explain pathogenesis of Coeliac Disease Gluten Enteropathy

A
  • Gluten fragments produced by digestion in the small intestine are absorbed and bind to HLA DQ2 and DQ8 on antigen presenting cells in the intestinal mucosa
  • presented to T cells and are seen as foreign antigen leading to inflammation of small intestine
37
Q

(B cells) auto-antibodies form to transglutaminase/gluten bound sections, formed during the break down of gluten which leads to….

A

inflammation

38
Q

inflammation in coeliac disease
T cells:
B cells

A

inflammatory cytokines (TNF)

-autoantibodies (anti-tTG)

39
Q

in Coeliac Disease Gluten Enteropathy Dermatitis Herpetiformis is caused from

A

cutaneous IgA deposits

40
Q

management of Coeliac Disease ….

A

Gluten free alternatives are corn, rice, amaranth, millet, quinoa, sorghum, teff, buckwheat. Also replace with nuts, arrowroot, chestnut, potato, soy, tapioca. (even 50mg can cause damage)

41
Q

What is the Coeliac disease screening:

A
  1. Typical symptoms of CD
  2. Response to a Gluten Free Diet
  3. Positivity of serum CD IgA class autoantibodies at high titre
  4. HLA-DQ2 and/or HLA-DQ8 genotypes

small intestine biopsy

42
Q

Proposed criteria for gluten sensitivity (GS): (non coeliac)

A
  • both allergic and autoimmune mechanisms have been ruled out (diagnosis by exclusion criteria)
  • resolution of symptoms when started on a gluten free diet
43
Q

Inability to digest FODMAP foods results in ….

A

GIT microbial fermentation (gas, bloating, pain), and the unhealthy growth of the population (dysbiosis)

44
Q

What does FODMAP stand for?

A
  • fermentable
  • oligo-saccharides
  • disaccharides
  • mono-saccharide
  • polyols
45
Q

inability to digest lactose, the predominant milk sugar, due to a lack of the enzyme lactase

A

lactose intolerance

46
Q

diagnosis for lactose intolerance

A
  • Hydrogen breath test. lactose challenge and test if the hydrogen levels in
    the breath are high.

– Lactose tolerance test. Lactose challenge, and test if your blood sugar levels rise; if not, you may be lactose-intolerant.

47
Q

Terms on food labels:
1. High/rich in/excellent source:

  1. Less/fewer/reduced
  2. Light/lite
  3. Low/low source of
  4. More/added/extra
  5. Fat-free
A
  1. 20% or more RDA per serving
  2. at least 25% less of nutrient/kcals
  3. third less kcals; 50% or less fat/Na
  4. would allow frequent consumption without exceeding RDA
  5. at least 10% more

6 less than 0.5g fat per serving

Diagnosis And Management (8 decks)

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