Nutrition Exam 2

obesity definition for men

waist circumference over 40 inches

obesity definition for women

waist circumference over 35 inches

BMI equation

weight/height^2

underweight BMI

≤18.5

healthy weight

18.5-24.9

overweight

24.9-29.9

obesity class 1

30-34.9

obesity class 2

35-39.9

obesity class 3

≥40

500 calories

number of calories subtracted from regular calorie intake to loose one pound per week (3500 per week)

Basal Energy Expenditure

caloric cost of staying alive/ amount of calories required to fuel involuntary activities of the body at rest after 12 hour fast

Resting metabolic rate

amount of calories expended in a 24 hour period to fuel involuntary activities if the body at rest

calorie deficit

-negative energy balance -for weight loss

calorie surplus

-positive energy balance -for weight gain

FDA role in regulating supplements

FDA requires supplement production to meet quality standards; manufacturers report all serious dietary supplement adverse events to the FDA -supplements often use structure function claims and dosages are not standardized

Health Claims

-legally defined and regulated by the FDA (must be approved before labeling) -product must not exceed specific levels for fat, saturated fat, trans fat, cholesterol, sodium -product must contain at least 10% of at least one of the following: Vitamin A, C, protein, fiber, calcium, iron -Ex. Suppresses appetite to treat obesity

Functional Claims

-offer the possibility that food may improve or support body function, used primarily by supplement manufacturers -not evaluated by the FDA; not intended to diagnose, treat, cure, or prevent a disease -does not require a disclaimer -Ex. Suppresses appetite to aid weight loss

FDA food regulation

The FDA does not verify claims made by companies that package food

Listing of ingredients on food labels

-goes in descending order of weight; most used ingredient first

what foods cause norovirus

shellfish, particularly oysters

symptoms of salmonellosis

GI, nausea, vomiting, diarrhea, cramps, fever -ARTHRITIS caused by infection

major cause of food borne illness

unsanitary food handling

Latin Acculturation

leads to diet becoming lower in fiber and higher in fat and sugar

Pica Nutrient deficiencies

most common is iron

3rd trimester calorie increase

466-500 kcal/day

when can whole milk be introduced to a baby

12 months

when can breastfeeding end

-at 12 mo weaning off can begin, but WHO recommends breastfeeding for 2 years and beyond

when can solid foods be introduced

-switch to solids for practice not nutrition at 6mo or when baby starts showing interest in what others are eating and putting things in mouth

Fruit juice for toddlers

limit to no more than 4 oz daily

Foods to avoid due to choking

apples, uncut berries, grapes, cherry tomatoes, carrots

adolescent food group deficiency

vegetables

benefits of breastmilk

-antibodies; reduces the rate of SIDS and child and adulthood overweight -more easily digested than formula (less constipation) -bonding and security with mother -should be exclusive food source for at least first 6 mo

Structured meal and snack times

-very important to toddler -help a child to develop regular patterns of appetite and ensure a child is well nourished throughout the day -teaches kids to stay attuned to their hunger-satiety mechanisms both during and in between meals and snacks

involve toddlers in meal prep and shopping

-more likely to try new foods and be curious about foods

Daily Value

How much of a nutrient you should consume based on a 2000 calorie diet -may underestimate or overestimate the contribution to an individual's diet depending upon how many calories the person actually needs

nutrition label terminology

-free and low can be used to describe the level of a nutrient or substance in a food (reliable and valid) -reduced or light are not reliable or valid

functional foods

Whole foods and foods that have been fortified, enriched, enhanced to have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at an effective level -should be viewed as an option in the continuum of good nutrition

organic foods

-comparable to conventionally grown foods in taste and nutritional value -regulated by USDA; not safer than conventional foods -organic standards do not specifically address safety issues like microbial or chemical hazards -must be free of artificial preservatives, colors, flavors and be made from organic ingredients with few exceptions -does not mean no pesticides or fertilizer

GMOs

-people who wish to avoid GMOs often eat exclusively organic -not require mandatory labels unless the food contains new allergens

Food Safety

-cook proper temps -separate and do not cross contaminate -clean: wash hands and surfaces often -chill foods and regenerate properly

Core foods

-provides a significant source of calories and are regularly included in the diet, usually on a daily basis -normally complex carbohydrates

Secondary foods

foods widely consumed but not on a daily basis -vary with availablilty

Peripheral foods

-based on individual's preferences, not cultural norms -eaten sporadically

dietary acculturation

-the process that occurs when members of a minority group adopt the eating patterns/food choices of the host country

Questions to ask for dietary acculturation

-what native foods do you eat daily -what native food do you no longer eat -what new foods do you eat -what foods do you avoid to prevent illness -do you balance some foods with other foods

Asian Americans

-minimal lactose consumption causes an increase in lactose intolerance

halal

all foods of plant origin and some animal origin (lamb, goat, camel, cow, chicken), if they conform to the method of slaughter

Haram

-prohibited -pork, blood, animals not slaughters according to halal specifications -alcohol

Hinduism

vegetarianism practiced; eating meat is not prohibited, but mostly vegetarian to adhere to adhisma

Judaism food classifications

-Fleshik (meat) -Milchik (dairy) -Pareve (neutral- dairy and milk free)

foods to avoid during pregnancy

-caffeine -alcohol (fetal alcohol syndrome)

Folic Acid

prevents neural tube deficits

weight gain over pregnancy for underweight individuals

-28-40 pounds

methyl mercury

high levels are associated with deficits in memory, learning, and behavior

Vitamin D in older adults

-maintains skeletal health -deficiencies are associated with osteoporosis (pathologic fractures), diabetes, depression, HTN

Vitamin B12 in older adults

-adults eat less animal products (main source of the B12 from diet) -adults over 50 are advised to meet their B12 requirement mostly from fortified foods or supplements

Malnutrition Screening Tool

-dietitians use to determine if a client has malnutrition -look for unintentional weight loss/gain -changes in appetite -fat loss -muscle wasting -edema -functional status change -any two of these are considered malnourished

malnutrition

-a state of poor nutrition -takes precedence over other comorbidities -loss of appetite is a key predictor of malnutrition -symptoms include confusion, fatigue, malaise

risk factors for malnutrition

-the quality and quantity of food intake -food insecurity -acute or chronic physical or mental health conditions

smoothies for elderly

Smoothies, milkshakes, and protein powder based milk drinks can be consumed between meals to increase nutrient intake

eating with others

-improves nutrient intake and nutritional status of those who live alone -family involvement increases resident intake -encourage independence when eating