WK 5- PHYSICAL ACTIVITY AND NUTRITION IN CHRONIC DISEASE

Question 1

What is a standard size of grains

Answer 1

1 slice bread, ½ cup cooked pasta/rice/noodles, 2/3 cup

cereal; 3 crispbreads; 1 crumpet

Question 2

What is a standard size of fruit

Answer 2

1 piece e.g. apple, banana or orange; 2 small pieces e.g. kiwi fruit or
apricots; ½ glass juice; 1 cup diced/canned fruit

Question 3

What is a standard size of vegetables

Answer 3

1 cup salad; ½ cup cooked vegetables; ½ medium potato; ½ cup sweet corn; ½ cup beans, peas or lentils

Question 4

What is a standard size of milk/dairy

Answer 4

1 cup (250ml); 1 tub yoghurt (200g); 2 slices cheese
(40g); 1 cup (250ml) soy/rice milk, calcium fortified

Question 5

What is a standard size of lean meat

Answer 5

65g lean red meat; 80g lean poultry; 100g fish; 2

eggs; 1 cup cooked legumes; 30g nuts

Question 6

What is a standard size of extras

Answer 6

1 Tbsp butter/marg/oil; 1 slice of plain cake/small cake‐type muffin (40g); 1Tbsp honey/jam; 2‐3 sweet plain biscuits; 2 scoops ice‐cream; Half a chocolate bar (25g); 30g potato chips; 1/2 can soft drink; ¼ meat pie

Question 7

What is the difference between allergy and intolerance

Answer 7

allergy→ immune related response that can result in airway collapse (even the smallest amount is not allowed)
intolerance→ there is a threshold of how much food a person is able to handle before experiencing physical symptoms

Question 8

What does a referral to a dietician have to contain

Answer 8

-From
-To
-Patient Demographics
-Clinical Info – medical condition/diagnosis, meds,
Anthros, relevant biochem
-Client consent
-ISBAR (Identification, Situation, Background, Assessment,
Recommendation)

Question 9

What dietary changes would need to be made for a coeliac

Answer 9

gluten free – need to modify cereal intake to be gluten free (and beware gluten in processed foods. It is an intolerance, not an allergy, but it does trigger and immediate response so is treated like an allergy (avoid cross contamination at all costs)

Question 10

What dietary changes would need to be made for T2DM

Answer 10

low fat, reduce simple sugars, low GI choices

Question 11

What dietary changes would need to be made for T1DM

Answer 11

diet is less important (theoretically should eat the ‘normal’ healthy diet)- spread of carbohydrate, low GI preferable (glycaemic index= how fast sugar is broken down, low GI is better)

Question 12

What dietary changes would need to be made for CKD

Answer 12

varies with stage- but alterations in sodium, potassium, phosphate, protein, fluid

Question 13

What are the 5 stages of malnutrition and what weight loss is required by pt to be classed in these groups

Answer 13

• Significant weight loss: 5% loss in 1 month; 7.5% loss in 3 months; 10% loss in 6 months
• Severe weight loss: >5% loss in 1 month; 7.5% loss in 3 months, >10% weight loss in 6 months
• Mild malnutrition: 85‐90% of usual weight
• Moderate malnutrition: 75‐84% of usual weight
• Severe malnutrition: <74% of usual weight

Question 14

How can you assess a patients nutritional status

Answer 14

o BMI – height, weight
o Waist Circumference
o Skinfold thickness
o Waist circumference

Question 15

What BMI is classed as overweight

Answer 15

25-30

Question 16

What BMI is classed as class 1 obesity

Answer 16

30-35

Question 17

What BMI is classed as class 2 obesity

Answer 17

35-40

Question 18

What is vigorous exercise?

Answer 18

makes you breathe harder or puff and pant e.g jogging, aerobics, most health benefits will come from undertaking this type of exercise frequently

Question 19

What is high intensity exercise

Answer 19

occurs very

rarely in daily life. This type of activity is important in specialised groups-> olympic athletes

Question 20

What is moderate intensity exercise

Answer 20

walking, gentle swimming golf- achieving at least 30 minutes of moderate intensity activity on most days of the week shows benefits

Question 21

What is light intensity exercise

Answer 21

Includes domestic or occupational tasks.

Question 22

What is incidental acivity

Answer 22

Includes domestic or occupational tasks.

Question 23

What are some physiological adaptations that occur with exercise

Answer 23

• Increased metabolic rate
• Improved neurotransmitter regulation-> aids with depression
• Increased bone density
• Increased oxygen carrying capacity
• Increased cardiac output
• Decreased fat mass, increased lean body mass

Question 24

What is the difference between exercise and physical activity

Answer 24

Exercise: physical activity that is planned, structured and repetitive for the purpose of conditioning any part of the body
Physical activity: Athletic, recreational or occupational activities that require physical skills and utilize strength, power, endurance

Question 25

How much exercise is required for weight loss

Answer 25

250 min/wk of moderate intensity physical activity

Question 26

When is exercise contraindicated for cardiac patients

Answer 26

Contraindicated for patients with unstable and uncontrolled cardiac conditions (eg. AF, extreme hypertension) exercise can be dangerous and is an absolute contraindication

Question 27

What dietary requirements are suited for a pregnant woman (serving of the 5 food groups)

Answer 27

Grains; 8.5 Serves
Veggies; 5 Serves
Fruit; 2 Serves
Meat; 3.5 Serves
Dairy; 2.5 Serves

Question 28

What dietary requirements are suited for a middle aged man (serving of the 5 food groups)

Answer 28

Grains; 6 Serves
Vegetables; 6 Serves
Fruit; 2 Serves
Meat; 3 Serves
Dairy; 2.5 Serves

Question 29

What dietary requirements are suited for a teenage female (serving of the 5 food groups)

Answer 29

Grains; 7 Serves
Vegetables; 5 Serves
Fruit; 2 Serves
Meat; 2.5 Serves
Dairy; 3.5 Serves

Question 30

What are the 5 Dietary Guidelines

Answer 30

Guideline 1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.
Guideline 2. Enjoy a wide variety of nutritious foods from these five food groups every day.
Guideline 3. Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
Guideline 4. Encourage, support and promote breastfeeding
Guideline 5. Care for your food; prepare and store it safely.