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Nutrition > The Nurse's Role in Therapeutics: Evaluating the Evidence > Flashcards

The Nurse's Role in Therapeutics: Evaluating the Evidence Flashcards

1
Q

Nutrition

A

The science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, & excretion
- A broader definition includes the study of the environment & of human behaviour as it relates to these processes

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2
Q

Food Guides

A

Diet-planning tools that sort foods of similar origin and nutrient content into groups and then specify that people should eat certain numbers of servings from each group

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3
Q

1950’s

A

Majority of immigrants from Europe

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4
Q

1999

A
  • 1/3 of immigrants from Asian countries
  • 15% from India, Pakistan, & Sri-Lanka
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5
Q

2006

A
  • more than 200 ethnic groups identified
  • 15% Chinese, 10% East Indian, 34% European
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6
Q

Mostly settle in large urban centres

A
  • Toronto, & Vancouver, montreal
  • Proportion of population that identifies as visible minority
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7
Q

2016

A

1 in 5 Canadian residents were born outside of Canada

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8
Q

Primary determinants of healthy eating (3)

A
  • access to information
  • availability of healthy & acceptable foods
  • Poverty
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9
Q

How do you sift through the health claims around you? What is the problem?

A
  • limitations of media to present important facts
  • Findings are controversial, scientists may disagree
  • Preliminary findings are used by the media and by commercial promotors
  • Promotors know consumers like to try new products and treatments
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10
Q

How can you tell what claims to believe?

A
  • Was the study a properly designed scientific experiment? Can findings be replicated?
  • Are findings based solely on personal testimonials?
  • Are findings generalized for all people?
  • is the journal a respected journal? Has it been peer-reviewed?
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11
Q

Beware of:

A
  • quick and easy fixes
  • Personal testimonials
  • One product does it all
  • Natural
  • Time-tested or latest innovation
  • Satisfaction guaranteed
  • Paranoid accusations
  • Meaningless medical jargon
  • Too good to be true
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12
Q

Social Learning Theory: Three sets of motivating factors

A
  1. physical motivators
  2. social incentives
  3. cognitive motivators
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13
Q

Transtheoretical model of Change: Precontemplation stage

A

an individual does not see a health problem, or does not have any intention of changing or modifying it in the foreseeable future

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14
Q

Transtheoretical model of Change: Contemplation stage

A

an individual has an awareness of a problem, and is considering making a change. The person remains ambivalent and lacks a strong commitment

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15
Q

Transtheoretical model of Change: Preparation stage

A

a person begins to take small steps towards changing difficult health related habits. The individual is not fully committed to consistent action

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16
Q

Transtheoretical model of Change: Action Stage

A

an individual has a strong commitment to change and is making consistent, definitive actions to make behavioural change

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17
Q

Transtheoretical model of Change: Maintenance stage

A

an individual stabilizes, gains achieved during the action stage are consolidated

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18
Q

Self-Efficacy

A

a personal belief in one’s ability to execute the actions required to achieve a goal

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19
Q

SMART Goals

A

Specific
Measurable
Achievable
Relevant
Time bound

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20
Q

Benefits of a motivation framework

A
  • Behaviour change is based on a person’s values, beliefs and preferences
  • Fits well with concepts of client-centered care
  • Emphasizes an individual’s capacity to take charge of his or her personal health and to control lifestyle factors that impact health
  • Can be more effective than other approaches, as the client chooses his or her actions
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21
Q

Food Consumption Surveys

A

surveys that measure the amounts and kinds of food people consume (using diet histories), estimate and nutrient intakes, & compare them with a standard such as the DRI

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22
Q

Nutritional Status Surveys

A

Surveys that evaluate people’s nutrition status using nutrition assessment methods

23
Q

Dietary Reference Intakes (DRI):

A

a set of values for the dietary nutrient intakes of healthy people in the United States & Canada. These values are used for planning and assessing diets

24
Q

Recommended Dietary Allowances (RDA) = 99.9% of population

A

Set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary habits

25
Q

Adequate Intake (AI)= approximate

A

Value that is used as a guide for nutrient intake when scientific evidence is insufficient for determination of an RDA

26
Q

Tolerable Upper Levels (UL) = safest upper level tested

A

Suggested upper limits of intakes of potentially toxic nutrients. Intakes above the UL are likely to cause illness from toxicity.

27
Q

Estimated Average Requirments (EAR) = 50% of the population

A

Population-wide average nutrient requirements for nutrition research & policy making; the basis upon which RDA values are set. Better used to evaluate group nutritional need

28
Q

Using Nutrient Recommendations

A
  • vary by age
  • based on healthy populations
  • RDA and AI are best used for individuals
  • EAR is best for groups
  • Daily intakes will vary - meant to be average intake
29
Q

Estimated Energy Requirement (EER)

A

The dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health

30
Q

6 classes of Nutrients

A
  • water
  • carbohydrates
  • fats
  • proteins
  • vitamins
  • minerals
31
Q

Macro-nutrients

A
  • Fats
  • Proteins
  • Carbs
32
Q

Micro-nutrients

A
  • Vitamins
  • Minerals
  • Water
33
Q

Organic Nutrients

A

Carbon containing. The four organic nutrients are carbohydrate, fat, protein, and vitamins

34
Q

Inorganic Nutrients

A

Do no contain carbon or pertain to living things

35
Q

Essential Nutrients

A

Nutrients that the body cannot make and therefore must be obtained from food

36
Q

Carbohydrate

A

4kcal/g

37
Q

Protein

A

4kcal/g

38
Q

Fat

A

9kcal/g

39
Q

Alcohol

A

7kcal/g

40
Q

Kcalorie

A
  • the energy it takes to raise the temperature of 1 kg of water by 1 c
  • 1000 calories equal 1 kilocalories
  • The scientific use of “kcalorie” is the same as the popular use of the term “calorie”
41
Q

Density: what is energy density?

A

“a measure of the energy a food provides relative to the amount of food”
- high calorie count for the nutrients

42
Q

Density: What is nutrient density?

A

“a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density”

43
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A

The following proportion of macronutrients provides energy & nutrients and reduces risk of chronic disease
- Protein 10-35%
- Carbohydrate 45-65%
- Fat 20-35%

44
Q

Ingredients list

A

in descending order of predominance by weight

45
Q

serving size

A

all labels for given product use same serving size. Need to be aware that serving size may differ from actual quantity eaten!

46
Q

Daily Values

A

reference values developed by the FDA specifically for use on food labels
- set adequacy standards for desirable nutrients
- set moderation standards for nutrients that must be limited

46
Q

Daily Values

A

reference values developed by the FDA specifically for use on food labels
- set adequacy standards for desirable nutrients
- set moderation standards for nutrients that must be limited

47
Q

Nutrition Facts

A

presented in quantities and % of daily values

48
Q

Nutrient Claims

A

describe contents of a product, eg. free, zero, light, reduced

49
Q

Health Claims

A

Characterize the relationship between a nutrient or other substance in food and a disease or health-related condition

50
Q

Structure-function claims

A

describe how a product may affect a structure or function of the body; for example,

51
Q

Concepts of Meal Planning

A

An adequate and balanced diet is one that meets all the nutritional needs of an individual for maintenance, repair, the living processes, and growth or development

52
Q

Concepts of Meal planning

A
  • Adequacy
  • Balance
  • kCalorie (energy) control
  • Nutrient density
  • Moderation
  • Variety

Nutrition (17 decks)

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