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NUTR 2050 Final > School-aged Children > Flashcards

School-aged Children Flashcards

1
Q

Middle childhood

A

between the ages of 5-10 years of age`

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2
Q

Pre-adolescence

A

ages 9-11 for girls, ages 10-12 for boys

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3
Q

Pre-Adolescence also known as?

A

school-aged

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4
Q

What is unique about this age?

A
  • key for preparation for the physical and emotional demands of the adolescent growth spurt
  • establishing healthy eating patterns
  • interventions help prevent immediate and long term health problems
  • adequate nutrition associated with cognitive and physiological development
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5
Q

Cognitive development in school-aged children

A
  • achievement of self-efficacy (the knowledge of what to do and the ability to do it)
  • developing sense of self
  • more independent (learning role in family)
  • peer relationships become more important
  • adequate nutrition associated with improved academic performance
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6
Q

Physiological development in school-aged children characterized by?

A
  • increases in muscular strength, motor coordination and overall stamina
  • boys generally have more lean tissue
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7
Q

What age does adiposity rebound occur?

A

About 6 years

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8
Q

What is adiposity rebound?

A

In early childhood, body fat reaches a minimum then increases in relation to the body’s preparation for adolescent growth spurt

  • minimum in girls = 16% and males = 13%
  • tends to be earlier and greater in females
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9
Q

The earlier adiposity rebound occurs is associated with?

A

Obesity risk

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10
Q

Development of feeding skills?

A
  • increased motor coordination and improved feeding skills
  • masters use of utensils
  • involved in food prep
  • complexities of skills increases with age
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11
Q

What does energy level vary with?

A

Activity level and body size

- equations available based on gender, age, height, weight, activity level

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12
Q

Protein DRI for 4-13 years?

A

0.95 g/kg BW/day

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13
Q

Acceptable macronutrient distribution range (AMDR)

A

the range of intake for a particular macronutrient source (protein, fat, carb), expressed as % of total energy (kcal), that is associated with reduced risk of chronic disease while providing sufficient amounts of essential nutrients

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14
Q

What is the total recommended intake of total fibre for children aged 4-8?

A

25g/day

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15
Q

Fibre benefits

A
  • provides fuel for beneficial bacteria within in lower GI tract
  • aids with waste removal from GI tract
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16
Q

Digestible fibre is beneficial to prevent?

A

chronic diseases, GI cancers, heart health

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17
Q

Nutrients of concern at this age?

A
  • low fibre
  • low calcium
  • high sodium
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18
Q

Risks for iron deficiency include:

A
  • limited access to iron rich foods
  • a low iron or other specialized diet (vegan, vegetarian)
  • medical conditions that affect iron status (malaria, parasitize infections)
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19
Q

Iron status at this stage?

A

Usually adequate

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20
Q

Who skips breakfast?

A
  • 1/4 of 4th graders
  • 2/5 of 8th graders
  • 2/3 of high school girls
  • 1/2 or more of high school boys
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21
Q

Skipping breakfast is associated with?

A

Higher risk of obesity, poorer learning outcomes

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22
Q

A child with a BMI equal to or greater than 85th percentile but less than the 90th percentile can be classified as?

A

overweight

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23
Q

What is wondered the “Gold standard” for determining growth/health in children?

A

Growth charts

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24
Q

Food Security

A

all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active/healthy lifestyle

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25
Q

Which components make up food security?

A
  • food availability
  • food access
  • food supply and systems
  • cultural acceptability
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26
Q

Food availability

A

quality and quantity of food is important

- to meet daily energy, macronutrient and micronutrient needs

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27
Q

Food secure

A

always enough food

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28
Q

Moderate or acute food insecurity

A

Sometimes there was not enough food (e.g. compromised nutrition)

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29
Q

Severe or chronic food insecurity

A

Often there was not enough food (e.g. extensively compromised intake)

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30
Q

Individuals most at risk for food insecurity?

A
  • families with children
  • families receiving government benefits
  • single parent households
  • indigenous families
31
Q

Primary predictor of child’s weight?

A

Food cost in region

32
Q

Other predictors of child’s weight?

A

Mother’s education, family income

33
Q

Adiposity rebound is sometimes interpreted as?

A

The beginning of obesity

34
Q

Parental controls and restriction of “forbidden foods” may increase desire and intake of?

A

These foods

35
Q

Weight related teasing associated with:

A
  • increased frequent dieting
  • increased extreme weight control behaviours
  • increased binge eating
  • increased depressive symptoms
  • decreased self-esteem
  • decreased body satisfaction
36
Q

Preventative measures of obesity?

A
  • limit sugar sweetened beverages
  • limit TV
  • limit fast foods
  • limit portions
  • limit energy dense foods
  • have daily breakfasts
  • encourage fruits and veggies
  • promote calcium rich diets
  • promote diets high in fibre
  • promote physical activity
37
Q

What seems to work in preventing obesity?

A

Combination of clinical and school based multi-component programs
- components = physical activity, parent training/modelling, behavioural counselling, nutrition education

38
Q

Sätter institut suggests:

A
  • parent is still leader for meals and food selection
  • arrange for your child to have 3 family-friendly meals a day at set times
  • let her eat her way (fast/slowly, much or little, some of everything or 1 or 2 foods)
  • let her have more of any food, even if she hasn’t cleaned her plate
  • say no to between times food and beverage grazing except for water
39
Q

Physical activity for children 5-17

A
  • 60+ minutes/day of moderate to intense exercise
  • 3+ days/week intense exercise
  • 3+ days/week muscle building activity
40
Q

What % of children get enough physical activity?

A

7% achieve 60+ minutes of exercise 6+days/week

41
Q

Parent responsibility:

A
  • provide safe space, activity
  • organize fun family activities
  • limit sedentary activities
  • remove TV and computer from child’s room
  • child has to learn to address their own potential lack of motivation
42
Q

What is the recommended amount of exercise children should participate in?

A

60 minutes/day

43
Q

Why are schools in a unique position to support healthy eating?

A
  • reach nearly all children
  • captive audience
  • venue for both nutrition and education
  • role modeling/social norms (staff peers)
  • may have positive influence on family
44
Q

School environment may provide?

A
  • school food and beverage policy
  • breakfast/snack programs
  • access to off campus vendors
  • heath curriculum
45
Q

When did the ontario school food and beverage policy come into effect?

A

Sept 2011

46
Q

What is the ontario school food and beverage policy ?

A

nutrition standards for food and beverages sold in elementary and secondary schools

47
Q

What does the ontario school food and beverage policy apply to?

A

all venues - cafeterias, vending machines, “tuck shops” and events on school property - bake sales, sports events

48
Q

ontario school food and beverage policy - Green foods

A

80%
- Nutrient dense foods, low fat, sugar sodium
E.g. extra lean ground meat and whole grain bread

49
Q

ontario school food and beverage policy - Yellow foods

A

20%
- slightly higher fat, sugar, sodium
E.g. white bagels and cheese

50
Q

ontario school food and beverage policy - red foods

A

0%
- low nutrients, high fat, sugar and sodium
E.g. candy, energy drinks, fried foods

51
Q

ontario school food and beverage policy - how many “EVENT” days are permitted per year where food is allowed to sold?

A

10

52
Q

ontario school food and beverage policy - how many minutes of daily physical activity is required?

A

20 minutes

53
Q

How many grams of sugar must milk-based products contain in order not to be sold?

A

more than 28 grams

54
Q

How much more sugar is in chocolate milk vs. white milk?

A

2x

55
Q

Does Canada have a national breakfast program?

A

No

56
Q

What is the mission of food/breakfast programs?

A

Initiate, facilitate and support quality, sustainable student nutrition programs

57
Q

What is the Canadian Children’s Food and Beverage Advertising Initiative?

A

Voluntary, industry driven program

- not advertising food or beverage products in elementary schools

58
Q

Ontario health curriculum includes

A

healthy eating, injury prevention, substance use and development and sexual health subsections

59
Q

Nutrition based lessons - Gr. 1

A

Food groups, hunger

60
Q

Nutrition based lessons - Gr.2

A

food choices, food guide

61
Q

Nutrition based lessons - Gr.3

A

nutrition value, local and cultural food, environmental impact

62
Q

Nutrition based lessons - Gr.4

A

nutrients, healthy eating

63
Q

Nutrition based lessons - Gr.5

A

food labels, media effect on choices

64
Q

Nutrition based lessons - Gr.6

A

benefits of healthy food

65
Q

Nutrition based lessons - Gr.7

A

health issues from food choices

66
Q

Nutrition based lessons - Gr.8

A

macro/micronutrient functions

67
Q

Anaphylaxis

A

allergic shock or generalized allergic reaction

68
Q

Symptoms of anaphylaxis

A

itching, swelling (lips, mouth, face, throat)

69
Q

Anaphylaxis consequences

A

microscopic contamination with allergen can be deadly due to asphyxiation

70
Q

What is the only course of action taken in schools to prevent anaphylaxis?

A

Avoidance

- controversial as it limits rights of other students

71
Q

Parental responsibility - anaphylaxis

A
  • clear protocol established with school
  • help with development of policies
  • keep medication up to date
  • provide clear protocol for treatment
  • teach child to take responsibility
72
Q

School policies - anaphylaxis

A
  • identify student to school authority
  • identify student to staff
  • in-services for teaches and staff on school policies and use of epi-pen
  • auto-injection training in first aid course for all staff
  • share info and ask for cooperation with other children, parents and association
  • maintain open communication
73
Q

Preventing anaphylaxis

A
  • provide allergen free areas
  • establish safe lunch room etiquette, hand washing, no food sharing
  • take special precautions during special activities, field trips
  • plan non-food oriented activities

NUTR 2050 Final (6 decks)

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