Brainscape's Knowledge GenomeTM

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


See full index

Integrative Nutrition and Pathophysiology > Obesity 2 > Flashcards

Obesity 2 Flashcards

1
Q

obesity/readiness to change (3)

A
  1. appropriate timing
  2. ask if it is ok to discuss, if they want to lose weight
  3. meet patients where they are
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

stages of change

A
  1. Pre-contemplation
  2. contemplation
  3. preparation
  4. action
  5. maintenance; stages are cyclical and dynamic.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

lookAHEAD study: 5-10% of weight loss improves:

A
  1. blood pressure
  2. blood glucose
  3. triglycerides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

diabetes prevention program

A

intensive lifestyle intervention can reduce progreassion from prediabetes to diabetes

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

weight bias/stigma: care of patients with obesity vs. normal weight peers:

A

Providers spend less time in the room
Providers refer for routine screenings at lower rates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

effect of weight bias on patients with obesity

A

Depression
Decreased physical activity
Decreased patient engagement and follow-up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

steps for providers/educators

A

Be aware of our own attitudes and not let it affect patient management
Be aware that weight stigma is not an effective motivator for patients
Be aware of the example we set for healthcare trainees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Weight History includes (9)

A
  1. Length of overweight?
  2. Highest weight?
  3. Why do they want to lose weight?
  4. Precipitating factors?
  5. History of unexplained rapid weight gain?
  6. History of weight loss attempts and efficacy?
  7. Current dietary intake, home cooking environment
  8. PMHx: weight-related comorbidities
  9. Family Hx: overweight, diabetes, thyroid dz
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

supportive office environment: speech

A
  1. “People-first” language: “patient with obesity” not “obese patient”
  2. Avoid hurtful comments or jokes
  3. Terminology
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

supportive office environment: space

A
  1. Sturdy, armless chairs/high firm sofas/sturdy, wide exam tables
  2. Extra-large patient gowns
  3. Reading materials focusing on healthy habits, not looks or being “thin”
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

supportive office environment: equipment

A
  1. scales to measure over 400 pounds
  2. Large adult or thigh blood pressure cuffs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

kcal/gram:
fat
ETOH
protein
carb
sugar alcohols
artificial sweeteners

A

Fat=9 kcal/gram
ETOH=7 kcal/gram
Protein= 4 kcal/gram
Carb/Sugar/Starch= 4 kcal/gram
Sugar Alcohols= ~2.6 kcal/gram
Artificial Sweeteners= ~1 kcal/gram

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

carbs

A
  • Preferred source of fuel for the brain and muscles; spares protein.
  • Examples: starches, starchy vegetables, beans/legumes, fruit, milk and
    yogurt products, sugar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

white vs whole wheat carbs

A

similar calories, whole wheat has more fiber and nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

milk variation in carbs

A

all same carbs, protein and calcium
fat content changes total calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

protein

A
  • Necessary for building and maintaining muscle and bone mass.
  • Some research suggests consuming 20-30 gm/meal is beneficial for satiety, bones and muscle mass.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

fats

A
  • Necessary for providing essential fatty acids, absorption of fat-soluble vitamins (A, D, E, K), important for brain function, growth and cushioning for organs.
  • Hidden sources: Fast foods, prepared foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

partially hydrogenated fats =

A

trans fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

gold standard for weight loss

A

caloric deficit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

diets for comorbidities

A

DASH diet (dietary approaches to stop hypertension)
Mediterranean diet: decreased LDL-C and CV mortality
Low glycemic index diet: prediabetes or diabetes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

does type of diet matter for weight loss?

A

no, just adherence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

calorie goal =

A

TEE - (500-750 kcal/day)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

1 lb = _ calories

A

1 lb = 3,500 calories

24
Q

weight < 250 lbs should consume _
weight > 250 lbs should consume _

A

weight < 250 lbs should consume 1200-1500 kcal/day
weight > 250 lbs should consume 1500-1800 kcal/day

25
Q

5 dietary plans for weight control

A
  • Meal replacements
  • Meal delivery services
  • Very low calorie diets (VLCD): < 800 kcal/day
  • Elimination or decrease liquid calories (juice, soda, alcohol)
  • My plate/healthy eating plate: macronutrient portions
26
Q

comparing atkins, zone, weight watchers, and ornish diets at 1 year

A

each modestly reduced weight and cardiac risk factors
increased adherence = greater weight loss

27
Q

intermittent (IER) vs continuous energy restriction (CER) with weight loss

A

both reduced frequency of food consumption and overall energy intake
no difference in weight loss

28
Q

IER vs. CER: insulin resistance

A

IER had greater decrease in insulin/insulin resistance

29
Q

IER vs. cER A1c, cholesterol

A

no sig diff

30
Q

energy density/calorie density (ED/CD)

A

number of calories (energy) in a specific amount of food per gram

31
Q

4 key components that affect ED:

A
  1. Water (raisins vs. grapes)
  2. Fat (ice cream vs. lowfat yogurt)
  3. Fiber (broccoli vs. white rice)
  4. Air (popcorn vs. pretzels)
32
Q

high ED = __ calories per gram

A

high ED = a lot of calories per gram

33
Q

low ED = __ calories per gram

A

low ED = a few calories per gram

34
Q

grapes vs raisin energy density

A

grapes are low, raisins are medium

35
Q

nutirent density (ND)

A

how many nutrients per 100 calories

36
Q

9 healthy nutrients considered in ND

A

protein, fiber, vitamins A, C, and E, calcium, magnesium, iron, and potassium

37
Q

high nutrient dense (HND) foods

A

whole grains, fruits, vegetables, dairy, lean proteins

38
Q

non-nutrient dense (NND) foods

A

potato chips, white bread/starch, soda, non-fruit juice, high fat proteins

39
Q

glycemic index (GI)

A

how quickly and how much a food increases blood sugar (0-100)

40
Q

100 GI indicates

A

how much a 50 g carb raises glucose over 2 hours

41
Q

lower GI means, carb is digested/absorbed at a __ rate, __ rise in blood sugar

A

lower GI means, carb is digested/absorbed at a slower rate, slower rise in blood sugar

42
Q

higher GI means, carb is digested/absorbed at a __ rate, __ rise in blood sugar

A

higher GI means, carb is digested/absorbed at a quicker rate, rapid rise in blood sugar

43
Q

glycemic load (GL)

A

measure of foods that takes into account impact of carb on blood sugar (GI) AND amount of carb in a typical serving of the food

44
Q

GL =

A

glycemic index x amount of carb/100

45
Q

3 categories of glycemic load

A

Low (10 or under)
Med (11-19)
High (20+)

46
Q

eating low GL foods can reduce __ and promote __

A

eating low GL foods can reduce calories and promote fullness

47
Q

addition of fat __ digestion and absorption of carbs, __ GL, but __ calories

A

addition of fat slows digestion and absorption of carbs, decreases GL, but increases calories

48
Q

GI of apple, watermelon baked potato (and GL)

A

apple < watermelon < baked potato

49
Q

insoluble fiber

A

increases the water-holding capacity of undigested food, which leads to increased bulk and frequency of defecation

50
Q

insoluble fiber __ constipation

A

insoluble fiber improves constipation

51
Q

insoluble fiber examples

A

leafy greens
berries
Fiber One

52
Q

soluble fiber

A

forms gels, slows GI transit time

53
Q

soluble fiber is helpful for (3)

A

constipation, diarrhea, and high cholesterol

54
Q

soluble fiber examples

A

apples, oatmeal, legumes

55
Q

resistant starch

A

unable to be digested, reduces number of calories absorbed

56
Q

resistant starch examples

A

raw oats
some legumes

Integrative Nutrition and Pathophysiology (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions