Week 1- Nutrition Flashcards
1
Q
What percentage of the diet should be protein, fat and carbs?
A
Protein: 10-30%
Fat: 25-35%
Carbs: 45-65%
2
Q
Sources of zinc, sources of iron
A
Zinc: legumes, dark red meat, plain yoghurt
Iron: chick peas, dried apricots, red meat
3
Q
CDC:
Risk of overweight: 85-95 %ile
>95 overweight
WHO: 85-97 overweight
97-99.9 obese class 1
>99.9 class II obese
A
4
Q
What is the “thermic effect of food”?
A
The energy cost of absorption, digestion and metabolism
5
Q
One serving of milk products: 1 cup milk, 3/4 cup yogurt
2 servings up to 8 y.o, 3-4 servings for 9-13, 3-4 for 13-19 and 2 for women, 3 for men
A
6
Q
How often to monitor growth on growth charts?
A
birth, 2wks then 2x yr in 1st 2yrs of life then 1x year until 19
