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nutrition > unit 8- lifecycle nutrition > Flashcards

unit 8- lifecycle nutrition Flashcards

1
Q

why do women need to establish healthy eating practices in prep for a healthy pregnancy

A

-bc nutrition can affect both fertility and the early outcome of pregnancy

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2
Q

are there risks associated with being both underweight and overweight in pregnancy

A

-yes (for both fertility and healthy pregnancy outcomes)

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3
Q

what should a woman start taking before becoming pregnant

A

-a prenatal vitamin and mineral supplement before becoming pregnant to ensure that folate needs are met

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4
Q

do pregnant women need to eat additional calories in the first trimester

A

-no

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5
Q

energy requirements later in the pregnancy

A
  • increases as it progresses
  • met by consuming 2-3 additional servings per day from CFG
  • the DRI for most vitamins and minerals increase in pregnancy
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6
Q

what is important when it comes to diet for pregnancy

A

healthy balance of carbs, protein, and fat
-recommendations are slightly higher for protein in 2nd and 3rd trimester, but supplements not recommended (negative outcomes for fetus)

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7
Q

should a pregnant women continue to consume her prenatal supplement throughout pregnancy

A

yes

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8
Q

folate in pregnancy

A

-need enough to reduce risk of neural tube defects in fetus (spina bifida)

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9
Q

Vit B12 in pregnancy

A

-deficiency can cause irreversible NS damage to developing fetus, which cannot be detected until baby is born

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10
Q

Vit D in pregnancy

A

-plays role in calcium metabolism in the fetus

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11
Q

Calcium in pregnancy

A
  • optimal intake required to ensure proper bone and teeth development in fetus
  • intestinal absorption of ca increases in pregnancy
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12
Q

iron in pregnancy

A
  • needs are greatly increased during pregnancy which are extremely difficult to achieve through food intake
  • therefore recommended to take supplemental iron during (usually though prenatal)
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13
Q

Zinc in pregnancy

A

-in pregnancy, zinc deficiency can lead to problems with growth and development of fetus

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14
Q

weight gains for pregnancy

A

between 11-40lbs depending on your BMI
(28-40 if underweight, 25-35 if at healthy and so on)
-this accounts for a number of different components (i.e. increase in breast size, increase in mother’s fluid volume, placenta, necessary fat stores, etc)

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15
Q

weight loss after pregnancy

A
  • some weight that was gained will be lost at delivery and then in the weeks to follow
  • the more weight a woman gains, the more she will retain
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16
Q

what can help control weight gain in pregnancy

A

-pa

BUT SHOULD BE DISCUSSED WITH HCP

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17
Q

food cravings and aversions

A
  • some will experience
  • they are not though to be caused by physiological need
  • sometimes they crave non-food items (PICA=IRON DEFICIENCY)
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18
Q

morning sickness

A
  • hormonal changes in early pregnancy cause some to experience nausea and some vomiting
  • it can actually occur at any time of the day
  • to alleviate: on waking arise slowly, eat dry toast or crackers, chew gum, avoid foods with offensive odours)
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19
Q

heartburn

A
  • acid from stomach may be pushed up into esophagus as the growing fetus puts pressure on the woman’s stomach
  • to alleviate: eat slowly, eat small and frequent meals, drink liquids between meals, sit up while eating, wait an hour after eating before lying down and 2 before exercise
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20
Q

constipation

A
  • hormones can cause women to experience constipation

- consuming plenty of fluids and fibre, as long as engaging in (okayed) pa can help alleviate

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21
Q

what are some common nutrition-related concerns during pregnancy

A
  • food cravings and aversions
  • morning sickness
  • heartburn
  • constipation
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22
Q

health concerns during pregnancy

A
  • pre-exisiting diabetes
  • gestastional diabetes
  • htn
  • preeclampsia
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23
Q

pre-existing diabetes

A

-excellent blood sugar control is associated with the lowest risk of complications to mother and fetus

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24
Q

gestastional diabetes

A
  • develops in pregnancy and resolves once it is born

- those that develop are at greater risk of developing T2D later on

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25
Q

HTN in pregnancy

A

-can cause risks for mom and fetus

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26
Q

preeclampsia

A
  • characterized by high blood pressure and protein in urine
  • can pse great risk to mom, and the only known cure is to deliver the baby
  • one of the leading causes of preterm delivery
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27
Q

practices to avoid in pregnancy

A

-lifestyle choices while pregnant can have tremendous impact on health and well being of fetus therefore
>no smoking
> medicinal drugs and herbals (esp herbals, including teas- consult HCP)
> street drugs
>enviro contaiminants
>anything that could give the mom listeriosis (a foodbourne illness- as it could lead to miscarriage, still birth or severe infection in fetus)
>high doses of vit or min supplement
> restrictive dieting
> non-approved sugar subs/high doses sugar subs
> high doses of caffeine (limit to 2-8 oz cups)
> alcohol (can cause FASD- NO safe amount)

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28
Q

what are some enviro contaminants that should be avoided

A
  • limit consumption of high mercury fish (is shark, tuna, marlin, orange roughy, swordfish, albacore, escolar)
  • methyl mercury can be passed from maternal blood to developing fetus and can accumulate
  • it can also cross into breast milk
  • infants will appear normal for first few months, but later display IQ deficits, abnormal muscle tone, reduced motor function, and lower attention span
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29
Q

what to avoid consuming to avoid listeriosis

A
  • unpasteurtized juices or dairy
  • hotdogs, deli or luncheon meats unless heated until steaming hot
  • undercooked meats or eggs (cooked all the way through or firm)
  • unwashed f+v
  • refrigerated pate and smoked fish
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30
Q

what is the only sugar sub not approved for pregnancy

A

cyclamate

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31
Q

breast feeding duraton

A

-health canada promotes exclusively breast feeding for first 6m and then continuation of breast feeding while complimentary foods are being introduced for 2 years+

32
Q

benefits of breastfeeding

A
  • balance of nutrients
  • hormones
  • improves cognitive development
  • immunity
  • supports healthy weight
  • for mom it contracts uterus, delays return of regular ovulation, conserves iron stores (by prolonging amenorrhea)
  • also cost and time savings
33
Q

breast feeding if mom has TB or HIV

A

-then risks to the infant will outweigh the benefits and it is not recommended

34
Q

additional calories during breastfeeding

A

-require additional 330 calories a day

35
Q

is weight loss safe during lactation

A

-yes (gradual)

36
Q

can nutritional deficiencies during lactation after quantity and quality of breast milk

A

-will affect quantity more

37
Q

how to avoid maternal deydration

A

-aim for 13 cups of fluids per day

38
Q

do foods need to be avoided when breastfeeding?

A

-some can alter taste of milk but only need to avoid if they are noted to cause discomfort to infant

39
Q

what should breastfeeding mom avoid

A
  • alcohol, tobacco, street drugs
  • meds and herbals should be used cautiously
  • moderation of caffeine (increases wakefulness in infant)
40
Q

what does nutrition in first year of life have direct impact on?

A

growth

-this is most rapid in first year (slows after 2nd)

41
Q

height after year 2

A

-healthy child will have attained about half their adult height by age 2

42
Q

is BMR high or low in infants

A

high

-they require abundant nutrients

43
Q

breast milk ( solely for first 6m) provides all nutrients except

A

vit D

44
Q

infant formulas

A
  • most mimic nutrient content of breast milk with Vit D added
  • many are available
  • important that is is prepared properly to ensure that it is safe for consumption and ensure optimal nutrition for infant
45
Q

what is the first choice if feeding from breast isn’t possible

A

-feed expressed breastmilk from infants own mom

46
Q

what if infant cannot (or should not) be fed their mom’s breastmilk

A

-pasteurized human milk from screened donors, or commercial infant formula

47
Q

formula requirements

A
  • should be based on cow’s milk protein
  • iron fortified
  • has some omega-3 and 6
48
Q

3 forms of formula

A
  • powder,
  • liquid concentrate and
  • ready to feed
49
Q

how to prepare liquid concentrate

A
  • gather what you need (bottles, nipples, large pot with lid, etc- FORK)
  • clean hands, counters and items
    3) sterilize items you will use to make
    4) boil water that you will use to make formula
    5) measure and mix
    6) pour into bottle (store in fridge)
  • when feeding, test temp on skin
  • if warming put container in hot water, but don’t let the top touch; don’t put in microwave
50
Q

how to prepare ready to feed

A

1) gather what you need (CUP)
2) clean hands, counter and items
3) sterilize the items
4) open can of formula
5) put into bottle (DONT ADD WATER)
- warm and store the same

51
Q

how to prepare powdered formula

A

1) gather what you need (FORK and KNIFE)
2) cleans hands, counter, items
3) sterilize items
4) boil water that you will use t make formula
5)measure and mix formula to make 1 bottle
6 )pour into bottle

52
Q

is cow’s milk an appropriate sub to breast milk for infants under 12

A

no

-delay until 1

53
Q

true or false: avoid allowing infant to fall asleep while sucking on bottle filled with anything but water due to risk of tooth delay

A

true

54
Q

intro of foods to info

A

-delay until 6m or when they show signs of readiness

(good head control, can sit up and lean forward, can pick up food, can turn head away to let you know full

55
Q

what types of foods should you offer

A
  • iron rich
  • then offer variety of f+v, milk and grain products
  • offer variety of textures, and soft finger foods
  • you can offer food before or after you have breastfed/ given formula
  • avoid things they can choke on
56
Q

eating patterns that we as parents establish for our kids are usually ___

A

the eating patterns that they will carry through teens and early adult years

  • important to get start on building healthy foundation
  • we need to be role models
57
Q

age groups that you can follow CFG

A

2+

58
Q

caffiene intake

A

keep caffeine below health canada’s recommendations

-intake of energy drinks can be concern for any age group

59
Q

what is adolescence marked by?

A

-period marked by period steady growth, which is directly changed in hormone levels

60
Q

males seen an increase in _____ mass, while females see an increase in _____ mass

A 
male= muscle
female= fat
61
Q

following a healthy lifestyle may impact both ___ and ___

A

life expectancy and qol

62
Q

what are key lifestyle components that play a role into a healthy lifestyle

A

-nutrition, pa, maintaining a healthy body weight, abstaining from smoking, limiting alcohol intake, and getting adequate sleep

63
Q

what can following a healthy diet throughout our lifespan help to reduce

A

-reduce risk of developing certain health concerns which have been shown to be nutrition related
ie cataracts, macular degeneration, arthritis, and demantia (including alzheimer’s)

64
Q

true or false: as we age, many physical changes occur, which may ultimately affect our nutrient intake, and therefore nutrition status

A

true

i. e.
- mouth (tooth loss, gum disease)
- digestive tract (intestines lose muscle strength, inflammation)
- hormones (pancreas secretes less insulin and cells become less responsive)
- sensory organs (diminished smell and taste can reduce appetite)
- body comp (weight loss and decline in lean body mass leads to lowered energy requirements)
- urinary tract (increased frequency)

65
Q

what is another factor that can affect nutrient intake of older adults

A
  • living alone
  • tend to be greater risk of nutritional inadequacies
  • there is a website in Dieticians of Canada aimed for cooking for 1 or 2
  • also services in winnipeg, such as meals on wheels, and the winnipeg congregate meal program
66
Q

what are some nutrients that are of concern for older adults

A

-water, energy, fibre, protein, vit B12, vit D, calcium, iron, zinc

67
Q

water and effect of aging

A

-lack of thirst and decreased total body water makes dehydration likely

68
Q

energy and effect of aging

A

-need decreases as muscle mass decreases (sarcopenia)

69
Q

fiber and effect of aging

A

-likelihood of constipation increased

70
Q

protein and effect of aging

A

-needs may stay the same or increase slightly

71
Q

Vit B12 and effect of aging

A

-atrophic gastritis is common

72
Q

Vit D and effect of aging

A

-increased likelihood of inadequate intake, skin synthesis declines

73
Q

Calcium and effect of aging

A

-intakes may be low; osteoporosis is common

74
Q

iron and effect of aging

A
  • in woman, status improves after menopause

- deficiencies linked to chronic blood losses and low stomach acid output

75
Q

zinc and effect of aging

A

-intakes are often inadequate and absorption may be poor but needs may also increase

nutrition (5 decks)

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