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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
Mediterranean diet
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
26
hypertension | benefits of comprehensive lifestyle changes
``` 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 ```
27
hypertension | dietary mineral intake
limit sodium 1500 | increase calcium, magnesium and potassium
28
hypertension | dietary supplements for blood pressure management
vitamin D inversely associated with hypertension | magnesium supplementation may enhance antihypertensive medications
29
how much of the U.S. population is obese
32%
30
who has a higher obesity rate
blacks and latinos
31
what are risk factors for obestiy
poor diet | lack of physical activity
32
how many deaths a year are attributable to obesity
100,000 to 300,000
33
what is the most effective way to reduce weight
diet alteration
34
types of weight loss and weight management programs
balanced deficit diets very low-calorie diets gastric bypass surgery pharmocotherapy
35
factors for reduced bone mass
``` 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
what may reduce incidence of hip fracture
vitamin D
37
how many americans have diabetes
25.8 million
38
how many americans have prediabetes
79 million
39
causes of diabetes
impairment of insulin secretion and defects in insulin action autoimmune process with an absolute deficiency
40
type 2 contributing factors
obesity (abdominal and intra-abdominl) increasing age sedentary lifestyle
41
symptoms of diabetes and prediabetes
hyperglycemia with polyuria, polydipsia, weight loss, reduced growth rate infections acanthosis nigricans
42
acanthosis nigricans
dark, thickened skin at back of neck or under breasts
43
lifestyle modification for diabetes and prediabetes
diabetes prevention program weight loss physical activity
44
diabetes prevention program
58% reduction in diabetes risk with diet and exercise compared to metformin
45
weight loss | diabetes
risk is 16.8 times greater for obese | 5-7% weight loss begins to decrease diabetes risk
46
physical activity | diabetes
150 minutes of moderate to vigorous aerobic exercise over 3 days 2x weekly resistance training
47
what is the most important determinant of acute blood glucose
carbohydrates
48
simple and complex carbs yield glycemic responses
true
49
with individuals with diabetes SFA should be limited to 7% of calorie intake
true
50
what percentage of fat should individuals with diabetes intake
30%
51
what macro-nutrient is not recommended for individuals with diabetes
protein
52
does vitamin D deficiency increase risk of type 2 diabetes
yes
53
magnesium | diabetes
inverse relation between magnesium intake and relative risk of developing type 2 diabetes
54
dietary supplements | diabetes
no evidence to recommend for or against use in individuals with diabetes
55
steps of dietary assesment
identify purpose | select appropriate dietary assessment tool
56
identify purpose
nutritional status individual intake research
57
individual intake
identify food consumption patterns identify inadequate or excessive intakes identify issues related to portion size
58
selecting appropriate dietary assesment
``` diet records 24h recall food frequency questionnaire dietary history observation ```
59
diet records
report of actual intake over a specific number of days, typically 3-4 day no more than 7 days
60
24 hr recall
recall the foods and beverages consumed in the past 24 hr, including the amount consumed and details on the method of preparation
61
food frequency questionnaire
frequency of past consumption of selected foods or food groups over a specific time
62
dietary history
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
observation
direct observation during several days and recordings of all food and beverages consumed; not a realistic option in a free- living population
64
24 hr recall and diet record | pros and cons
no instructions needed if interview completed | detailed instruction needed if self completed
65
recording portion size
estimation of portion size is one of the most challenging components of dietary assessment
66
nutrient composition database
there are many commercial computerized databases USDA offers an easy to use free database process is time consuming
67
government guidlines
dietary guidelines for Americans published every 5 years | My plate
68
my plate
designed to be an uncomplicated visual cue to help consumers build a healthy plate consistent with the 2010 dietary guidelines for Amerians
69
dietary reference intakes
established every few years by leading scientists selected by the federal government recommend dietary allowance adequate intake tolerable upper intake level
70
evaluate dietary intake
convert foods and amounts eaten determine recommended intake compare the amount eaten with recommended
71
reason for convert foods and amounts eaten
determines how much of a specific nutrients were consumed
72
reason for determine recommended intakes
calculates the individuals needed intake of specific nutreints
73
reason to compare amount eaten with recommended
deficiency is an issue only when chronically below 66% of DRI consider reasons for error
74
potential sources of errer
``` improper estimation number of days recorded atypical of usual intake accuracy of portion sizes data entry errors ```
75
feedback content
provide feedback on problems with dietary intake
76
process of giving feedback
``` educate on dietary gaps assess readiness to change set goals define an action plan identify a self-monitory strategy arrange follow-up ```
77
when to refer clients
to remain healthy, lose weight, improve sports performance, or simply slow the development of age-related chronic disease
78
who should you refer to
registered dietitian for professional assessment and advice
79
are you required to refer to a registered dietitian
in some states

CEP (6 decks)

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