Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food > Unit 3 > Flashcards

Unit 3 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Folate/folic acid (pregancy)

A
  • Essential for development of baby’s brain, skull, spine
  • Deficiencies -> spina bifida (deformed spine), development problems, limited use of legs, problems with bowel and bladder
  • But essential development of brain happens early, even before the woman knows she’s pregnant
  • Difficult to get recommended amount from food (fruits, vegetables, whole grains) alone
  • So important to take folic acid supplement/multivitamin when trying to get pregnant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Iron (pregancy)

A
  • Helps form hemoglobin in red blood cells (needed to move oxygen to the body’s tissues)
  • A pregnant woman’s body needs more red blood cells while baby is developing
  • Thus need more iron
  • If deficiency in iron, can cause premature delivery of baby and low birth weight
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Zinc (pregancy)

A
  • Essential for cell production, repair and function
  • Baby developing = rapid cell growth
  • Deficiencies will lead to birth defects
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Pregnant women shouldn’t

A
  • Smoke
  • Do drugs
  • Drink alcohol
  • Drink coffee
  • Eat raw fish
  • Eat raw meat
  • Unpasteurized (soft) cheese
  • Ultra processed meats

Why: Pregnant women are at increased risk of getting food-borne illnesses because pregnancy weakens the immune system
- Reduced ability to fight infections
- The foods to avoid are the ones that have a high risk of contamination from bacteria (eg. salmonella, E.coli, listeria)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Feeding a newborn

A

General consensus is that breast milk is the most nutritious food choice for a newborn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Breastfeeding

A

WHO recommends exclusive breastfeeding for first 6 months
- Lower risk of having allergies
- Lower risk of getting digestive system infections
- Lower risk of chronic disease later in life
- Help with brain development → higher IQ scores
- Lower risk of SIDS (sudden infant death syndrome)

  • First breast milk = colostrum
  • It has antibodies from mom that protect baby from infections
  • By 5th day post-birth, mom will be producing regular breast milk
  • Has nutrients in proportions that adapt to the baby’s needs by age
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Formula feeding

A
  • Natural…better? Easier?
    • These terms are not synonymous
  • Breastfeeding is not always possible or their choice
    • Cannot produced breast milk
    • Premature birth and complications
    • Mother health issues (e.g. medications, viruses)
    • Returning to work soon after birth
    • Bottle feeding is also easier
    • Cultural traditions

There is no shame on parents who formula feed their babies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Pros about breastfeeding

A
  • For moms, breastfeeding:
    • Lower risk of obesity
    • Lower risk of breast cancer
  • What the mom eats is important because some of the substances are passed onto the baby through breastmilk
    • Alcohol
    • Mercury (ahi tuna, arctic char)
    • Trans fats
    • Caffeine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Food allergies of a New Born

A
  • Recommend to introduce only one food at a time
    • Each food several days apart
    • Watch for any allergic reaction
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What’s occurring in childhood physical

A
  • Increased height and weight
  • Learning to run, skip
  • Middle childhood → growths slows
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What’s occurring in childhood cognitive

A
  • Learning to talk
  • Brain development
  • Increased coordination
  • Increased ability to control behaviour
  • Middle childhood → complex thinking skills

Early childhood = Energy needs are high!
Middle childhood = Energy needs only for maintenance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Fat (Nutrient needs) (child)

A
  • Don’t restrict nutritious food because of its fat content (eg. 2% milk, peanut butter, avocado)
  • Needed for growth and development of brain, NS, hormones, and absorb vitamins
  • No trans fats, limit saturated fats
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Fibre (Nutrient needs) (child)

A

Constipation is a common problem for kids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Calcium (Nutrient needs) (child)

A
  • To build strong bones
  • Lower risk of osteoporosis later in life
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Iron (Nutrient needs) (child)

A

To build red blood cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Factors that affect food choice (child)

A
  • Economic
  • Cultural/Familial
  • Social
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How do economics affect food choice (child)

A
  • Lower income homes need to choose the least expensive food = not always the healthiest foods
  • At corner stores (closer to home), processed food is cheaper and more available
  • Least likely to have milk, vegetables, fruit
  • Lacking in vitamins, minerals, fibre
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How do cultures affect food choice (child)

A
  • What you ate as a kid is often a reflection of your culture
  • Parts of diet have religious or cultural meaning
    → associated with comfort and belonging
  • Parents who eat healthy tend to have children who also eat healthy (and vice versa)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How do socials affect food choice (child)

A
  • Kids are very much affected by advertising
    • Tv, movies, internet, community
    • Most products are processed, salty, fatty, sugary = empty calories
  • Do you see ads for fresh fruits and vegetables??? Why?
  • Studies show that advertising nutritious food can have positive effects
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What happens in adulthood

A
  • Prone to have ailments e.g., hypertension (high blood pressure), diabetes, and digestive disorders
  • Midlife is when hypertension is high and high cholesterol can have +++ negative effects on life
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Nutrient Needs Adult

A
  • Caloric needs decrease because no longer growing
  • Needs of men and women are mostly the same until women reach menopause
  • Iron: women need more than men
    Lycopene: for men to reduce risk of prostate cancer
  • Calcium: especially for women, men who are 30+
  • Fibre: lower risk of heart disease, lower cholesterol
  • Omega-3 fatty acids: lower risk of heart disease + some cancers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What Happens for Seniors

A
  • Loss of muscle mass, decline in physical (and sometimes cognitive) abilities
  • Want to remain independent
  • May need assistance in shopping and cooking
  • May have health problems that need special diet and must limit specific food
  • Loss of taste and smell affects a elderly person’s intake of food
    • Causes them to lose weight
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Nutrient Needs Elderly

A
  • Calorie needs decrease b/c lean body mass decreases, lowering your BMR (basal metabolic rate)
  • Also, lower activity levels
  • Tendency to eat less → make sure that what is eaten is nutrient dense
  • Protein: repairing tissues, prevent muscle weakening and bone fragility (milk is harder to digest, meat is harder to chew)
    calcium: harder to absorb now, need to slow loss of bone mass
  • vitamin D: Body makes less from sun now, needed to help absorb calcium
  • omega 3 fatty acids: lower risk of dementia, arthritis
  • iron: constantly need to adjust, not too high or toxic to liver, heart, pancreas, and joints
  • Thirst declines
  • Hunger and satiety cues are weaker
  • Water: Many seniors forget to drink enough water it is a frequent cause of hospitalizations due to dehydration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Factors Affecting Food Choices for Seniors

A
  • Children are now adults
  • Only cooking for 1-2 people..decrease increase in cooking, less variety
  • Only long term, not caring enough variety
  • Medications interfere with nutrient absorption
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Important (seniors)

A
  • Ability to taste food decreases
  • Eating is less enjoyable
  • Unwanted weight loss
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Growth and Development (Adolescence)

A

Physical
- Increase height and weight
- Increase in muscle mass
- Changes in fat/muscle composition

Psychosocial
- Increase awareness of body image, peer influence
- Impulsive behaviour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Total Energy (Adolescence)

A

Overall energy needs increase
- Need to increase caloric intake due to growth spurts
- Based on age, gender, sexual maturity, and physical activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Iron (Adolescence)

A

Both male and female need more iron than in childhood:
- Male: because more lean muscle mass
- Female: because menstruation
Are you irritable or easily tired? Anaemic? Iron deficient
- Also associated with

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Calcium (Adolescence)

A
  • Need to make sure adequate intake
  • Lower risk of fractures and osteoporosis in adulthood
  • Especially important for girls (risk of osteoporosis is higher for females than males)
    • Also associated with diminished academic performance!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Factors that Affect Food Choices (Adolescence)

A
  • Familial/Cultural
  • Social
  • Economic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How does familial/cultural/religious affect your food choices (Adolescence)

A
  • Did you grow up following dietary rules (halal, kosher, no beet, no root vegetables, etc)
  • Teens gain more control over their food choice
  • Some adolescents during this stage of their life do not follow the rules as strictly as before
29
Q

How do social affect your food choices (Adolescence)

A
  • Did you bring your lunch? Eat in the cafeteria? Buy food from the cafeteria? Uber eats? Eat in the hallways?
  • Your friend influences what, where, how much to eat. any examples of how you ended up eating something (or not) than you originally intended?
  • Media/social media
  • Government laws about Healthy Schools… has this affected your food choice?
30
Q

How do economic affect your food choices (Adolescence)

A

When food is less affordable, teens eat less vegetables and fruits…and not enough fibre

31
Q

Malnourishment

A

Undernutrition
- Wasiting (low weight for height = recent severe weight loss)
- Stunting (low height for age = chronic)
- Underweight (low weight for age)
- Micronutrient-related malnutrition: lack of important micronutrient or excess of it
- Overweight, obesity and diet related

32
Q

Carbohydrates

A

Diabetes Type 2
- Linked to overconsumption of refined carbs (e.g. sugar, processed food) b/c they digest quickly
- Cause a rush of glucose into blood
- Thus increase body’s need for insulin
- High demand of insulin wears out the cells that make it

33
Q

Protein Malnutrition (Kwashiorkor)

A
  • Potentially fatal disorder
  • Children especially susceptible
  • Protein deficient but energy is adequate (enough calories but foods are low in protein)
  • Swollen belly (fluid build-up in abdomen)
  • Slow growth, prone to infections
34
Q

Vitamins and Minerals

A

Scurvy = Vitamin C deficiency disease
- sores on skin
- on the rise in canada

35
Q

Indigenous food systems

A
  • Intimate relationship with their environment
  • Pre-contact: healthy peoples and self reliant
  • Colonization included stripping indigenous people from this relationship
  • Preservation of their knowledge is needed
  • Indigenous peoples’ knowledge and food systems are disappearing
  • Food system damaged through centuries of violence but not lost
    • Projects to pass along knowledge from elders and spread the info
36
Q

Health Status of Indigenous People Currently

A
  • face health disparities
    • history of land loss
    • cultural suppression
    • Contemporary lack of access to inexpensive, healthy foods
    • Lack of access to reliable health care
  • 1.3-1.8x more likely than other Canadians to have a heart attack
  • 20% more likely than other Canadians to have Osteoarthritis
  • malnourishment → Height and growth stunting → ++ childhood obesity and insulin resistance → ++ type II diabetes, altered thyroid function and other immunological deficiencies
  • babies born to obese & diabetic women more likely to experience growth failure in uterus, thus low/high birth weight
    • effects carry for at least 2 generations (seen in famine survivors)
  • 86% more likely to be hospitalized due to heart attack if they have diabetes
  • less likely to use insulin
37
Q

Pre-contact Indigenous Foods

A
  • also referred to as pre-settler, pre-colonial, pre-colonized
  • food existed in various regions prior to contact or trade with Europeans
  • but includes foods that would have come from other regions of North America through networks of trade routes between different indigenous nations
38
Q

Traditional Indigenous Food System

A
  • Were sovereign over their food systems through rich knowledge of the land and its food resources
  • cultivated crops, foraged wild foods, fished
  • lifestyle of hunting/gathering in small and larger indigenous communities
  • Complex trade system with other indigenous tribes
  • management of ecosystem = abundance of food
39
Q

Traditional Indigenous Food System and Health Status

A

(obesity and tooth decay did not exist pre-contact)

The food was: local, seasonal, no processed food, no sugar, no wheat (or gluten), no diary, no high cholesterol animal products, low glycemic index, high protein, low salt, plant based with lots of grains, seeds, nuts
- This sounds like the Canadian food guide

40
Q

Willow bark and Arnica

A

Analgesic Pain Reliever

41
Q

Peppermint

A

Relieves stomach pain and nausea

42
Q

Raspberry tea

A

Regulates menstrual cycle (muscle relaxant)

43
Q

Valerian root tea

A

Anti-anxiety and helps with sleep

44
Q

Sage, sweet pine, sweet grass

A

Smudge

45
Q

Hunting

A
  • hunting was a deeply social activity
  • cleaning the animal also takes a lot of people
    • Men hunt
    • women butchered and cleaned and became the owners of the meat to distribute amongst others
  • For some animals they would also eat the lungs, stomach, entrails (guts) and fat
  • can also stretch the guts to make bags or dried to make toys
  • Use hide for clothing and shelter
46
Q

Corn video

A
  • Singing and picking corn by hand with the community
  • Drying the corn by braiding it and hanging it
  • Different varieties of corn (flint corn for explain)
  • Wash the corn in ash (which increases the calcium content to make it healthier)
  • “They say corn is breast milk of mother earth”
  • can be made into dough
47
Q

Beans

A
  • one of the backbone of the cuisine
  • high in protein
  • makes soups, stews, salads, “hearty”
  • puree it to make dough
48
Q

Cedar

A
  • Food (e.g. tea) and medicine
  • burned to cleanse area
  • line floor of sweat lodge
  • high in vitamin C
49
Q

Strawberry

A
  • one of the first fruits to ripen in spring/summer, special significance
  • ode-min (“heart berry”) is 1 of the 4 sacred foods in Anishinaabe culture
  • “strawberry moon” from celestial tree when sky woman fell and grabbed a strawberry when falling
  • medicine for digestive disorder, skin disorders, support pregnancy
  • Leaves high in vitamin C
  • strawberry salad: strawberries, maple syrup, blueberries, wild rice
50
Q

Strawberries, blackberries, cranberries, elderberries

A
  • berries could be eaten fresh but were mostly dried in the sun for a few days
  • used throughout the year in patties, boiled into soup, etc.
  • When dried, grind them between rocks and use it to form patties
    rehydrate with water when cooking, fry with fat
  • in pemmican
51
Q

Wild Rice

A
  • not actually rice, actually the seed of aquatic grass
  • extremely nutritious
    • 2x protein as brown rice
    • richer in vitamins than wheat, barely, oats, rye
  • harvest = ricing season
    • Sweep it into the canoe
  • the sweeping = the harvest itself helps reseed the rice as the grains miss the canoe
52
Q

Wild Rice Harvesting

A

Rice is dried as soon as it comes off the canoe. Spread it out to dry in sun on woven mats or animal skins. Birds pick out the rice worms and spiders. Rice is parched or roasted in pots over fire. Chaft is removed by dancing on it (special moccasins). Toss in birch back tray so wind can blow chaff away

53
Q

Cattails

A
  • Protects the shore from wave erosion, filer water from contaminants
  • important staple of all foraged foods
  • b/c easy to identify, harvest and edible at different times of year
  • Can eat the greens/shoots, buds, spikes, roots
  • Pollen = seasoning
54
Q

Acorns

A
  • taste like a cross between hazelnuts and sunflower seeds
  • Abundant
  • Easy to store
  • nutritious
  • nearly as important as the 3 sisters (corn, beans, squash)
  • Make into flour
55
Q

Animals

A
  • each animal is sacred in its own way
  • Each prepared in certain ways so as not to anger spirits (e.g. muskrat carcasses need to be in a tree, not on the ground)
  • Certain prayers revolve around acknowledgement of the history of the animal
56
Q

Maple Syrup

A
  • maple tree a gift from the creator
  • the syrup was a sign of spring
  • took a long time to cook down (even longer than the settlers’ way)
  • Cooking process: hollowed log with sap inside on heated rocks, reheat rocks and repeat for a week
57
Q

Pemmican

A
  • Mix of tallow (animal fat) dried meat, and dried berries
  • Very nutritious for journey
  • Small piece will provide enough energy for hours
  • Will last for years
58
Q

Food Storage (Indigenous)

A
  • Pits lined with bark
  • Bury food to keep it cool
  • protect food storage during skirmishes
  • In main longhouse, racks along ceiling (braided cornstalks and hung them… also did berries this way)
59
Q

Other Pre-contact food

A
  • domesticated crop: maize, beans, sunflower, tobacco
  • foraged plants: elderberry, black nightshade, bramble cherry, hawthorn, chenopod, spikenard, birch, sumac, cat tail, pond weed, small grass
  • Animals: white tailed deer, woodchuck, snowshoe hare, beaver, racoon, snapping turtle, grey fox, grey squirrel, red squirrel, deer mouse, muskrat, marten
  • Birds: ruffled grouse, mallard duck, passenger pigeon, wild turkey
  • Fish: bullhead, perch, sucker, salmon, sunfish, lake whitefish, rock bass, lake and river trout, eel
60
Q

Post-Contact Columbian Exchange

A

Not many are actually indigenous (with exception to bannock, tomato, and berries)

61
Q

Colonization

A
  • new foods introduced during early trading and information exhcange with european settlers
  • Discouraged nomadic life to make it easier to control them
  • Then policies of starvation, and disease
  • Food scarcity caused by over hunting and fishing
  • Land acquistitions “sell their land” vs “sharing their land”
  • Then displaced and moved to reservations
  • Decrease land = decrease access to their food (plants and animals)
  • Food provided to reservations by the government to address food shortages caused by being in reservations
    • Access to traditional foods was cut off
    • Food provided to them for purchase had much lower nutritional value compared to their traditional diets
  • Now also proliferation of junk food → food desert
    ++ food insecurity
62
Q

Bannock

A
  • brought by the scots
  • made from items the government rationed to the reservations (wheat flour, salt, baking powder, and lard)
  • Pre-contact: had unleavened bread-like foods from acorn flour or flour made of roots of ferns
63
Q

Fry bread

A
  • NOT AUTHENTIC
  • also made from items the government rationed to the reservations: wheat flour, sugar, salt, and lard
  • like a funnel cake that isn’t sweet that is thicker and has air bubbles
  • Contributor of high prevalence of diabetes and obesity

If part of colonialism is the separation of Indigenous peoples from their lands and foods,

64
Q

Indigenous Food Sovereignty

A
  • iroquois corn project
  • indigenous seed keeper networks
  • urban indigenous community gardens
  • university courses and projects
65
Q

Fusion Cuisine

A
  • Modern day chefs are spearheading efforts to re introduce pre contact foods in their cuisine
  • Indigenous forward cuisine is emerging in urban restaurants
  • Chefs (rich francis, shane chartrand, cezin nottaway) taking on educational role by working with indigenous communities and steering them back towards pre-contact foods
    • show: “red chef revival”
66
Q

Diabetes Handout

A

Type 2 Diabetes is a long term form of diabetes that interferes with glucose levels causing them
to be higher than normal. Some symptoms can include: peeing more than usual, feeling thirsty
all the time, feeling very tired, losing weight without trying to ,itchiness around your private
areas, cuts or wounds taking longer to heal, blurred vision. Some problems of type 2 diabetes
the body can have include: Heart, Kidneys, Nerves, Eyes, Skin, Bladder, Dental. High blood
sugar levels from type 2 diabetes is also known as hyperglycemia. This is a common effect
whenever you don’t have control over your diabetes and can lead to serious damage to many of
the body’s systems. In the short term, high blood sugar levels can affect people with
life-threatening complications like diabetic ketoacidosis (DKA) and hyperosmolar
hyperglycemic state (HHS). These complications can lead to a diabetic coma if the conditions
are not immediately taken care of from medical attention. (Vincent)
Factors and roles: (Richard)
Genetics: If a family member has it you are also more likely to get it; Risk is higher the more
people in your family with diabetes; Type II diabetes “blocks” the insulin receptors on a cell;
Pancreas produces insulin; Body cannot break down glucose without insulin.
Socioeconomic Status (SES): Lower SES = higher chance of diabetes (Less healthcare, [in
many places around the world healthcare is not free] More unhealthy food choices); People with
lower SES struggle in affording fresh nutritious foods; Diet mainly consists of empty calories
(like fast food)
Age: Older you are = higher chance of diabetes; Chance of getting diabetes spikes after getting
past 45 years old; Aging changes in the body’s metabolism and function of insulin; Muscle loss;
Changes in fat distribution around body.
Activity Levels: More you work out = less chance of getting diabetes (and vise-versa); Working
out uses glucose in the body, thus lessening the amount.
Ethnicity: Some ethnicities have higher chance of getting diabetes; Health / diet habits are
different; Inadequate SES
Food options to help prevent/stop diabetes would be any food that has low GI (glycemic index),
Antioxidants, helps with inflammation, low calories, high fiber, protein, oleic acid,
magnesium, omega 3 fatty acid. Some examples can be: Tomatoes, Broccoli, Beans, Olive oil,
Almonds, and Tuna. (Vincent)
Ways to treat (Non food related): (Richard)
Insulin Therapy: Reduces blood sugar levels by %2.5 (which is a lot); Usually used to treat
Type I; Can be used to treat serious cases of Type II; Usually comes in the form of needles or pen
Oral Medications: Improves insulin sensitivity or stimulates production of insulin; Reduces
blood sugar level by 2% (Most common way for treating Type II)
Physical Activity: Aerobic exercise Decrease by 1%; Resistance training Also decrease by 1%;
Both Decrease by 1.5%
Sleep Management: Having good sleep can decrease blood sugar levels by 0.4%

67
Q

Goiter Handout

A

Goiter refers to the abnormal swelling of the thyroid gland, a small butterfly-shaped organ in the neck responsible for
producing hormones that regulate metabolism. It is often visible as a lump at the front of the neck. While goiters are
frequently painless, large ones can cause discomfort, difficulty swallowing, or breathing issues.
Causes of Goiter
Iodine Deficiency
-The most common global cause of goiter.
-Insufficient iodine reduces thyroid hormone production.
Thyroid Hormone Abnormalities
-Hypothyroidism or hyperthyroidism can lead to gland enlargement.
Genetic Factors
-Family history increases risk
Socioeconomic and Geographic Factors
-Lower socioeconomic status limits access to iodine-rich foods and healthcare.
Smoking:
-Thiocyanate in cigarettes inhibits iodine uptake (Knudsen, 2003).
Prevention
Dietary Measures: Consume iodine-rich foods like iodized salt, fish, seaweed, dairy, and eggs.
Public Health Interventions: Iodine supplementation programs in iodine-deficient regions significantly reduce goiter
prevalence
Management of Goiter
Dietary Adjustments
-Add iodine-rich foods if deficiency is the cause.
-Avoid excess iodine for overactive thyroid or autoimmune conditions.
-Balance nutrients like selenium and limit raw goitrogens (e.g., cabbage, kale).
Thyroid Hormone Replacement Therapy
-Levothyroxine for hypothyroid-induced goiter helps normalize hormone levels and reduce gland size.
Radioactive Iodine Therapy
-Administered orally to reduce gland size and hormone production
Surgery (Thyroidectomy)
-Removal of part or all of the thyroid gland is necessary for large goiters causing symptoms or when cancer is
suspected.
Iodine Supplementation
-Effective in regions with low iodine levels to both prevent and treat goiter.

68
Q

Anemia Handout

A

Anemia:
- Condition where body doesn’t produce enough healthy red blood cells or hemoglobin to carry oxygen
to the tissues
→ Risks: Heart problems, complications during pregnancy, slow child development
→ Whom it Effects: Women, infants and children, older adults, people with chronic diseases and
inherited conditions

Causes of Anemia:
- Iron deficiency
- Vitamin deficiency
- Chronic diseases
- Blood loss
- Genetic
- Financial status
- Geography
- Life choices

Symptoms of Anemia:
- Fatigue or tiredness, weakness
- Pale/yellowish skin, cold hands and feet
- Shortness of breath
- Dizziness, headaches

Iron Deficiency Anemia Vitamin B12 Deficiency Anemia

Explanation: Lack of iron Lack of VitaminB12
Causes: - Poor diet
- Chronic blood loss
- Inability to absorb iron properly

  • Dietary deficiencies
  • Absorption issues

Symptoms: Same as general anemia - Numbness or tingling in the hands and feet
- Difficulty walking or maintaining balance
- Glossitis (swollen, sore tongue)
- Memory problems or confusion (in severe cases)

Prevent/Fight Anemia:
- Iron, vitamin supplements
- Medication
→ Erythropoietin
→ Antibiotics
→ Antiparasitics
- Blood transfusions
- Surgical interventions
- Make good food choices
→ iron rich foods
→ Vitamin B12
→ Folate
→ Vitamin C rich foods

69
Q

Celiac Handout

A

● Type of disease that causes digestive
problems to the small intestines
● Genetics play a role in this disease. It is
one of the most common genetic
diseases. It comes from environmental
and genetic factors.
● Stops body from taking in nutrients
making it hard to absorb nutrients and
vitamins
● Celiac disease was more common among
a higher latitude.
● When you have Celiac disease,gluten it will cause your immune system to damage
destroy villi
● Celiac Disease is generic so you can’t prevent it at all
● There is no cure for Celiac Disease, the only treatment is a gluten free diet
● If you have anemia or nutritional deficiencies, then you can use supplements for it.
● Small intestines should completely heal after 3-6 months but if you are older it may
take 2 years

70
Q

Kwashiorkor Handout

A

Kwashiorkor
Kwashiorkor is a form of malnutrition caused by protein deficiency, particularly in children from regions affected by food insecurity. Key symptoms include:

● Swollen abdomen (edema due to fluid retention)
● Muscle wasting and stunted growth
● Irritability, lethargy, and apathy
● Changes in skin pigmentation and brittle, reddish hair
● Weakened immune system, making the body more susceptible to infections
Factors Contributing to Kwashiorkor
1. Genetics: Children with a genetic predisposition to malabsorption or metabolic disorders are more vulnerable.
2. Socioeconomic Status (SES): Limited resources in low-income families or developing countries often result in diets heavily reliant on staple
foods, lacking essential proteins.
3. Geography: Kwashiorkor is more common in regions experiencing food insecurity (e.g., sub-Saharan Africa, Southeast Asia).
4. Lifestyle: Poor dietary habits, such as diets low in protein and high in carbohydrates can increase the risk.
5. Activity Levels: High levels of physical activity increase protein needs, making malnourished individuals more susceptible to Kwashiorkor if
protein intake is insuffcient.

How Food Choices Prevent Kwashiorkor
● Consume Protein-Rich Foods: Proteins like eggs, fish, and legumes are essential for growth and immune function.
● Balance Proteins with Carbs: Combining protein with carbohydrates ensures balanced nutrition and prevents protein deficiency.
● Address Dietary Gaps: The use of supplements helps nutritional gaps and provides necessary micronutrients.
● Community Education: Educating communities about proper nutrition and the importance of a balanced diet can prevent the onset of
Kwashiorkor.
How Food Choices Help Manage Kwashiorkor
1. Initial Treatment:
○ Use therapeutic foods to stabilize the child and correct initial metabolic imbalances.
○ Gradually introduce small, frequent meals to avoid overwhelming the digestive system, which can be fatal if not done correctly.
2. Gradual Treatment:
○ Protein-rich therapeutic formulas help restore muscle mass and energy reserves.
○ Easily digestible, high-protein foods like eggs, fish, and legumes should be included in the diet to support recovery.

Non-Food Related Treatments
1. Hospitalization:
○ Monitoring in a medical setting allows for correction of electrolyte imbalances, treatment of infections, and managing fluid overload.
2. Electrolyte Imbalances:
○ IV fluids help restore proper balance and rehydrate the body, improving overall health.
3. Infections:
○ Antibiotics are critical in treating infections that further weaken the body’s ability to recover.
4. Mental/Emotional Support:
○ Providing emotional support to patients boosts morale and encourages recovery.

Effectiveness of Treatment Strategies
1. Food-Related Treatments:
○ Therapeutic Foods: 80-90% effectiveness in stabilizing children in the early stages of treatment.
○ Small, Frequent Meals: Essential for safe refeeding, but must be done carefully to avoid complications.
○ Protein-Rich Foods: High-protein formulas (like eggs and fish) are effective in helping children regain weight and strength.

  1. Non-Food Related Treatments:
    ○ Hospitalization: Correcting electrolyte imbalances and rehydrating the child boosts recovery chances.
    ○ Antibiotics: Very effective in treating infections, improving the immune system’s ability to fight o
    disease.
    ○ Support: Emotional and mental support can play a significant role in boosting recovery and helping the patient emotionally
71
Q

Crohn Handout

A

Crohn’s disease is a certain type of inflammatory bowel disease that causes the
inflammation (swelling and irritation) of tissues in the digestive tract
● This can lead to belly pain, severe diarrhea, fatigue, weight loss and malnutrition
● Symptoms of the disease include diarrhea, fever, fatigue, belly pain and cramping, blood
in stool, mouth sores, reduced appetite or weight loss, pain or drainage near anus due to
inflammation from a tunnel in the skin called a fistula
● Severe symptoms include inflammation of skin, eyes and joints.., inflammation of liver or
bile ducts, kidney stones, delayed growth or sexual development(in children)
● Spicy or greasy foods, whole grains, high fiber fruits and veggies, caffeine and alcohol
can be harsh on your body during flare ups and are to be avoided
● Protein consumption is also to be taken into consideration as it should be mainly based
on fat content with low fat proteins being more favorable
● Dairy products should be consumed in moderation and on occasion rather than regular
to frequent consumption as your intestines might not be able to handle it very well.
● Lactose products are also recommended to be avoided as they can increase your risk of
gas, abdominal pain and diarrhea. Avoid butter, cream, full-fat dairy products and
margarine
● There is no definitive evidence that diet can necessarily directly prevent crohn’s disease
however some research does back up that a high fiber diet may reduce the risk of
developing an inflammatory bowel disease
● Family history increases risk: 5-20% of Crohn’s patients have a close family member with the
disease.
● NOD2 gene mutations:
○ NOD2 helps detect harmful bacteria and trigger immune responses.
○ Mutations disrupt function, causing chronic inflammation.
■ 25-50% of European descent patients with Crohn’s have NOD2 mutations.
■ One mutation: 2-4x higher risk.
■ Two mutations: Up to 20x higher risk.
● Cleaner environments weaken immune systems (Hygiene Hypothesis).
● Smoking:
○ Major risk factor; worsens symptoms and increases surgery need.
● Help reduce inflammation and maintain remission.
● Type depends on symptoms and inflammation location.
● Used during hospitalizations for complications.
● Involves limited or no food/drink intake:
○ Nutrient-rich liquids orally or via feeding tube.
● 30-55% of patients need surgery within 10 years of diagnosis.
● Types of surgery:
○ Small bowel resection: Removes damaged small intestine parts.
○ Large bowel resection: Removes damaged large intestine parts.

72
Q

Scurvy Handout

A

SCURVY = Disease caused by deficiency of Vitamin C for 1-3 months

Symptoms:
-Swollen, bleeding gums
- Joint, muscle pain
- Anemia
- Easily bruised skin
- Irritability
Can it be caused by genetics?
- No, since scurvy is developed by not taking in Vitamin C which is a Vitamin our body can’t
make on it’s own instead receives from foods
Social Economic Status - how does it impact likeness of scurvy:
Low Income - More likely to develop, not much access to nutritional foods = lack of vitamin C
High income - Less likely to develop, able to afford nutritional foods = vitamin C intake
Geography:
Developing countries: many living in poverty, not able to afford healthy nutritious food = lack of
vitamin C
Developed countries: majority economically stable = able to afford nutritious food = vitamin C
Lifestyle choices increasing risk scurvy:
Not eating nutritious foods, smoking, drinking, drugs
Treatments:
1. Vitamin C supplements + Injections (concentrated, effective, 2 weeks full recovery)
2. Eating foods can only help reduce symptoms but can’t fully cure scurvy
How do food choices help to prevent someone from getting the disease?
- Foods high in vitamin C can help prevent getting scurvy
- Vitamin C helps prevent scurvy by producing collagen
- Collagen is a protein that helps provide structure to connective tissues, skin and blood
vessels
Fruits high in vitamin C:
Citrus fruits (Oranges, tangerines, lemons, lime, Kiwi, Strawberries, Pineapple)
Vegetables high in vitamin C: Bell peppers, Broccoli, Spinach, Kale
How do food choices help to manage scurvy once someone has it?
- Managing scurvy involves increasing the intake of vitamin C through specific food
choices
- Foods that are rich in vitamin C help reverse symptoms like fatigue, gum bleeding and
joint pain
- It helps repair damaged tissues
- It supports the immune system by helping the body fight off infections that might occur
from scurvy
Importance of nutritional needs met/important to eat nutrient dense foods more often?
If you don’t eat nutrient dense foods and eat a more narrow range of empty caloric foods, it is
harder to get nutrients which are crucial, leads to deficiencies in nutrients like vitamin C which
can lead to diseases such as Scurvy

SCURVY = Disease caused by deficiency of Vitamin C for 1-3 months

73
Q

Rickets Handout

A

Rickets:
What is it and how is it caused: When the children or infant is either still in the womb are not getting
enough vitamin D it will cause them to have soft and weak bones, causing it to bend either in the legs if
they start to walk, or in the wrists if still crawling, big forehead, weird spine or back shape, and bead like
ribs visible under skin.
The two types of Rickets are nutritional and genetic, nutritional rickets are caused because of a
lack of vitamin D in their diets, and genetic rickets are inherited by their parents.
Food treatments to prevent and to manage: Eat food that are high in vitamin D like fatty oil fishes, that
includes sockeye salmon, mackerel, sardines, rainbow trout etc. Or foods that are fortified with vitamins
(meaning that they were added) that includes milk, orange juice, cereals, and yogurt.
Factors That Cause Rickets:
Heredity/Genetics: Disorders such as hypophosphatemic rickets (e.g., X-linked hypophosphatemia or
XLH) are inherited disorders that affect phosphate regulation and weaken bones.
Lifestyle: Limited intake of vitamin D and inadequate exposure to sunlight (e.g., staying indoor, wearing
protective clothing) increase the risk of the disease. Infants who are breastfed for more than 6 months,
who are born prematurely or whose mothers had low vitamin D levels during pregnancy, are at higher risk
of developing the disease.
SES: Lower SES status can increase susceptibility by limiting access to vitamin D-rich foods and health
care.
Geography and Culture: Long winters or high latitudes and cultural practices involving full body
coverage limit sun exposure. Dark-skinned children, especially those from Asian or Afro-Caribbean, need
a longer time frame for vitamin D synthesis.
Non-Food Treatment and Effectiveness:
Sun Exposure: Enhances natural vitamin D synthesis; effective, but are limited in areas with little
sunlight.
Supplements: High-dose vitamin D supplements are very effective in correcting deficiencies.
Orthopedic Surgery: Used to treat severe skeletal deformities; aids recovery but does not cure rickets.
Genetic: Specialized medications can control rare genetic types, but require specialized monitoring.
Effectiveness for Food-Related Treatment:
Improved Diet: Essential to prevent recurrence; effective when used in combination with other
treatments, and early treatment can lead to full recovery.
Risk factors: It is important to get treated soon once diagnosed with this disease, it could lead to bones
not growing correctly throughout growth, seizures, heart damage or maybe even death. A 15% rate of
death each year out of 1778 people.
Diagnosed: could be diagnosed by X-rays, blood testing, urine testing, bone biopsies (rarely done), and
genetic testing for inherited rickets only.

Food (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions