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CEP > Unit 2 CH 14 & 15 > Flashcards

Unit 2 CH 14 & 15 Flashcards

1
Q

dietary factors that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels

A 
moderate or low SFA and  cholesterol
decrease trans fatty acid intake
greater monounsaturated fatty acids
vitamins 
fibers
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2
Q

vitamins that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels

A

B12
B6
folate
magnesium

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3
Q

fibers that prevent atherosclerotic lesions and abnormally elevated serum cholesterol levels

A 
fruits
vegetables
whole grain bread
nuts
seeds
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4
Q

fats and cholesterol

A

saturated and unsaturated
ω-3 fatty acids
ω-6 fatty acids
Trans fatty acids and interesterified fats

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5
Q

saturated and unsaturated

A

saturated fats are associated with an increased CVD risk

cholesterol intake is controversial as to CVD risk,

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6
Q

what is cholesterol CVD risk especially to

A

eggs intake

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7
Q

ω-3 fatty acids

A

have a cardioprotective effect and reduces CVD risk by reducing elevated triglyceride levels, inhibiting platelet aggregation and formation of blood clots, lowering BP, preventing plaque formation, and promoting the health of vascular epithelium in the coronary arteries

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8
Q

where is ω-3 fatty acids found

A

fish and can be take with supplements

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9
Q

ω-6 fatty acids

A

research suggests higher intakes may reduce CAD risk
some recommend limiting
may lower blood pressure

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10
Q

trans fatty acids and interesterified fats

A

similar to saturated fats in that they increase CVD risk by increasing LDL cholesterol and decreasing HDL cholesterol

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11
Q

carbohydrates and fibers

A

refined
limit intake
excessive sugar intake linked to several metabolic abnormalities and adverse health conditions
whole- grain products
intake associated with increase diet quality and decreased CVD risk

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12
Q

dietary fiber

A

inversely associated with risk of CAD
14% decrease in risk of coronary events
27% decrease in risk of coronary death

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13
Q

dietary fiber dietary reccomendations

A

total fiber intake 20-30 g per day

soluble fiber 10-25 g per day

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14
Q

plant sterols and stanols

A

plant sterols could have neutral or even protective effect on the development of CAD

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15
Q

flavonoids

A

inversely link with CAD, cancer, and other health problems

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16
Q

where is flavonoids found

A

fruits, vegetables, nuts, and seeds

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17
Q

soy protein

A

enhance cardiovascular and overall health

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18
Q

antioxidants

A

advised because of the positive potential health effects of other associated food components such as flavones

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19
Q

which vitamins had conflicting evidence for CVD risk

A

A, B, C, E

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20
Q

vitamin D, folate, B6, B12

A

association between vitamin D deficiency and CVD
B6 and folate may reduce homocysteine levels
evidence does not support the routine use of B vitamins to prevent CVD

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21
Q

does moderate alcohol consumption reduce the overall risk of CAD

A

yes

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22
Q

does alcohol consumption beginning in middle age suffice for cardioprotective effects

A

yes

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23
Q

what alcohol contributes to greater coronary risk reduction because of phenolic compounds

A

red wine

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24
Q

what does AHA’s dietary guidlines help to do

A

reduce calorie and fat intake to reduce body weight and blood cholesterol levels

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25
Q

Mediterranean diet

A

composed of higher amounts of fruits, vegetables, bread and other cereals, potatoes, poultry, beans, nuts, fish, grains, diary products, and moderate amounts of alcohol and olive oil

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26
Q

hypertension

benefits of comprehensive lifestyle changes

A 
can decrease SBP 5-20 per 10kg of weight loss
decreases 8-14 for DASH diet
decreases 2-8 for sodium restriction
4-9 for 30 min daily physical activity
2-4 moderate alcohol consumption
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27
Q

hypertension

dietary mineral intake

A

limit sodium 1500

increase calcium, magnesium and potassium

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28
Q

hypertension

dietary supplements for blood pressure management

A

vitamin D inversely associated with hypertension

magnesium supplementation may enhance antihypertensive medications

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29
Q

how much of the U.S. population is obese

A

32%

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30
Q

who has a higher obesity rate

A

blacks and latinos

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31
Q

what are risk factors for obestiy

A

poor diet

lack of physical activity

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32
Q

how many deaths a year are attributable to obesity

A

100,000 to 300,000

33
Q

what is the most effective way to reduce weight

A

diet alteration

34
Q

types of weight loss and weight management programs

A

balanced deficit diets
very low-calorie diets
gastric bypass surgery
pharmocotherapy

35
Q

factors for reduced bone mass

A 
hormone deficiencies such as estrogen
inadequate calcium and vitamin D intake
tobacco and alcohol use
decrease physical activity
comorbidities (renal failure)
athletic amenorrhea
medication
chronic steroid use
36
Q

what may reduce incidence of hip fracture

A

vitamin D

37
Q

how many americans have diabetes

A

25.8 million

38
Q

how many americans have prediabetes

A

79 million

39
Q

causes of diabetes

A

impairment of insulin secretion and defects in insulin action
autoimmune process with an absolute deficiency

40
Q

type 2 contributing factors

A

obesity (abdominal and intra-abdominl)
increasing age
sedentary lifestyle

41
Q

symptoms of diabetes and prediabetes

A

hyperglycemia with polyuria, polydipsia, weight loss,
reduced growth rate
infections
acanthosis nigricans

42
Q

acanthosis nigricans

A

dark, thickened skin at back of neck or under breasts

43
Q

lifestyle modification for diabetes and prediabetes

A

diabetes prevention program
weight loss
physical activity

44
Q

diabetes prevention program

A

58% reduction in diabetes risk with diet and exercise compared to metformin

45
Q

weight loss

diabetes

A

risk is 16.8 times greater for obese

5-7% weight loss begins to decrease diabetes risk

46
Q

physical activity

diabetes

A

150 minutes of moderate to vigorous aerobic exercise over 3 days
2x weekly resistance training

47
Q

what is the most important determinant of acute blood glucose

A

carbohydrates

48
Q

simple and complex carbs yield glycemic responses

A

true

49
Q

with individuals with diabetes SFA should be limited to 7% of calorie intake

A

true

50
Q

what percentage of fat should individuals with diabetes intake

A

30%

51
Q

what macro-nutrient is not recommended for individuals with diabetes

A

protein

52
Q

does vitamin D deficiency increase risk of type 2 diabetes

A

yes

53
Q

magnesium

diabetes

A

inverse relation between magnesium intake and relative risk of developing type 2 diabetes

54
Q

dietary supplements

diabetes

A

no evidence to recommend for or against use in individuals with diabetes

55
Q

steps of dietary assesment

A

identify purpose

select appropriate dietary assessment tool

56
Q

identify purpose

A

nutritional status
individual intake
research

57
Q

individual intake

A

identify food consumption patterns
identify inadequate or excessive intakes
identify issues related to portion size

58
Q

selecting appropriate dietary assesment

A 
diet records
24h recall
food frequency questionnaire
dietary history
observation
59
Q

diet records

A

report of actual intake over a specific number of days, typically 3-4 day no more than 7 days

60
Q

24 hr recall

A

recall the foods and beverages consumed in the past 24 hr, including the amount consumed and details on the method of preparation

61
Q

food frequency questionnaire

A

frequency of past consumption of selected foods or food groups over a specific time

62
Q

dietary history

A

an interviewer administered tool; includes a 24 hr recall and a food checklist for the past month; a 3 day record may also be used

63
Q

observation

A

direct observation during several days and recordings of all food and beverages consumed; not a realistic option in a free- living population

64
Q

24 hr recall and diet record

pros and cons

A

no instructions needed if interview completed

detailed instruction needed if self completed

65
Q

recording portion size

A

estimation of portion size is one of the most challenging components of dietary assessment

66
Q

nutrient composition database

A

there are many commercial computerized databases
USDA offers an easy to use free database
process is time consuming

67
Q

government guidlines

A

dietary guidelines for Americans published every 5 years

My plate

68
Q

my plate

A

designed to be an uncomplicated visual cue to help consumers build a healthy plate consistent with the 2010 dietary guidelines for Amerians

69
Q

dietary reference intakes

A

established every few years by leading scientists selected by the federal government
recommend dietary allowance
adequate intake
tolerable upper intake level

70
Q

evaluate dietary intake

A

convert foods and amounts eaten
determine recommended intake
compare the amount eaten with recommended

71
Q

reason for convert foods and amounts eaten

A

determines how much of a specific nutrients were consumed

72
Q

reason for determine recommended intakes

A

calculates the individuals needed intake of specific nutreints

73
Q

reason to compare amount eaten with recommended

A

deficiency is an issue only when chronically below 66% of DRI
consider reasons for error

74
Q

potential sources of errer

A 
improper estimation
number of days recorded
atypical of usual intake
accuracy of portion sizes
data entry errors
75
Q

feedback content

A

provide feedback on problems with dietary intake

76
Q

process of giving feedback

A 
educate on dietary gaps
assess readiness to change
set goals
define an action plan
identify a self-monitory strategy
arrange follow-up
77
Q

when to refer clients

A

to remain healthy, lose weight, improve sports performance, or simply slow the development of age-related chronic disease

78
Q

who should you refer to

A

registered dietitian for professional assessment and advice

79
Q

are you required to refer to a registered dietitian

A

in some states

CEP (6 decks)

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