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NUTR 2050 Final > Adulthood > Flashcards

Adulthood Flashcards

1
Q

Stage one is classified as

A

Early adulthood

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2
Q

Early Adulthood age?

A

mid 20s-30s

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3
Q

What is early adulthood involved in?

A

transition to adulthood

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4
Q

Stage 2 is classified as

A

Midlife

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5
Q

Midlife age?

A

40-64

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6
Q

Midlife is a period of?

A

active family responsibilities

- managing schedules and meals becomes a challenge

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7
Q

Which stage are common multigenerational caregivers?

A

midlife

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8
Q

Stage 3 is classified as

A

Older age

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9
Q

What age range is associated with older age?

A

65+

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10
Q

What transition is associated with older age?

A

transition to retirement

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11
Q

When does growing stop?

A

by the 20s

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12
Q

when does bone density continue until?

A

30’s

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13
Q

When does muscular strength peak?

A

25-30

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14
Q

Body composition - what decreases with age?

A

size and mass of muscle

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15
Q

Body composition - what increases with age?

A

body fat

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16
Q

hormonal changes with age in women

A
  • decline in estrogen (menopause)
  • increase in abdominal fat
  • increase in risk of cardiovascular disease and accelerated loss of bone mass
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17
Q

hormonal changes with age in men

A

gradual decline in testosterone and muscle mass

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18
Q

Body composition changes in adults

A
  • positive energy balance (taking in too many calories)
  • increase in weight and adiposity
  • decrease in muscle mass
  • fat redistribution (gains in central and intra-abdominal space, decrease in subcutaneous fat)
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19
Q

At what age does bone loss occur?

A

~40

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20
Q

Between the ages of 20-64 health and wellbeing are influenced by?

A
  • diet
  • physical activity level
  • body weight
  • smoking
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21
Q

Health promotion in adults

A
  • can draw on past experiences to address personal (health) problems
  • with guidance, can be motivated to work towards long term goal
  • -> lowering blood glucose levels or achieving healthy body weight
  • diet and lifestyle habits of family also greatly affect outcomes
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22
Q

Common health conditions (19-64)

A
  • high blood pressure
  • diabetes mellitus
  • heart disease
  • intestinal/ulcers
  • osteoporosis
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23
Q

At what % should caloric intake decrease per decade during early adulthood?

A

~2%

- due to decreased metabolic rate and physical activity levels

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24
Q

What is recommended for long term maintenance?

A

combination of nutrient dense/lower energy foods with increased physical activity
- soups, salads, lean meats, low fat yogurt

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25
Q

What is 1lb of body weight equivalent to?

A

3500 calories

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26
Q

To lose 1 lb per week, an adult would need to create a negative balance of how many calories?

A

500

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27
Q

A positive balance of just 100 extra calories per day will result in a gain of how many pounds/year?

A

10

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28
Q

It is difficult to meet vitamin and mineral needs at calorie levels below?

A

1800 kcal

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29
Q

Protein range?

A

10-35%

-0.8g/kg BW

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30
Q

Fat range?

A

20-35%

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31
Q

Carb range?

A

45-65%

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32
Q

What is a key energy source?

A

carbohydrate

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33
Q

fibre requirement for females and males 51+

A

21-30g per day

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34
Q

In athletes, protein requirement can be increased to?

A

1-1.3g/kg BW

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35
Q

What must be considered regarding protein intake:

A
  • eating enough animal protein
  • eating high quality, complete protein
  • have enough for additional needs (would healing, tissue repair, surgery, fracture, infection)
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36
Q

Essential fatty acids

A

EPA and DHA

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37
Q

fat allows for absorption of?

A

fat soluble vitamins (A,D,E,K)

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38
Q

What is calcium required for?

A

maintenance of bone density

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39
Q

Calcium RDA for 19-50 year olds

A

1000mg/day

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40
Q

Calcium RDA for >50

A

1200 mg/day

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41
Q

Why should calcium be supplemented with increased with age?

A
  • age related loss of calcium from bone
  • inadequate dietary intake
  • impaired absorption and utilization
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42
Q

What is vitamin D important for?

A
  • aids in calcium metabolism and immune function
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43
Q

Factors that put older adults at risk for vitamin D deficiency?

A
  • limited exposure to sun
  • institutionalization or long working hours
  • certain medications
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44
Q

Vitamin D RDA for 51-70?

A

400 IU/day

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45
Q

Vitamin D RDA for 71+?

A

600 IU/day

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46
Q

Health Canada recommends what supplement for adults over 50?

A

a vitamin D supplement containing 400IU

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47
Q

What is vitamin B12’s role?

A

cofactor for many cellular processes

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48
Q

Despite adequate intake, what % of older adults have low serum B12 levels?

A

~40%

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49
Q

What is atrophic gastritis?

A

Associated with increased age and decreased absorption in stomach
- impairs B12 absorption

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50
Q

B12 deficiency can result in?

A

impaired cellular function and physical coordination

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51
Q

What is iron required for?

A

oxygen transport around the body

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52
Q

When do iron needs in women decrease?

A

after menopause

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53
Q

iron deficiency may be due to?

A
  • iron loss from disease/medication

- poor diet

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54
Q

What does iron deficiency lead to?

A

anemia

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55
Q

The acceptable macronutrient distribution range for total fat intake is?

A

20-35%

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56
Q

At what age are multivitamins recommended?

A

> 50

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57
Q

supplements and multivitamins may be useful with those who?

A
  • lack appetite
  • have disease of digestive tract
  • have poor diet
  • avoid specific food groups
  • takes medications or other substances that affect absorption/metabolism
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58
Q

Total body water ? with age?

A

decreases

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59
Q

How many glasses of fluid are recommended for older adults?

A

6+

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60
Q

To individualized fluid recommendations:

A

1 ml of fluid/1 kcal consumed (minimum of 1500ml)

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61
Q

Average life expectancy in Canada?

A

82

62
Q

What % of Canadian adults are overweight or obese?

A

62%

63
Q

Excessive abdominal fat associated with higher risk of?

A
  • high blood pressure
  • type 2 diabetes
  • heart disease
  • stroke
64
Q

Where is most of the fat stored in “apple” shape?

A

visceral fat - fat surrounding organs

65
Q

Where is most of the fat stored in “pear” shape?

A

subcutaneous fat

66
Q

What is waist circumference used to measure?

A

central adiposity

67
Q

Male waist cutoff

A

> 102cm

68
Q

female waist cutoff

A

> 88cm

69
Q

Recommendations for physical activity

A
  • 30-60 minutes per day (depending on type of activity)
  • 150 minutes/week moderate to vigorous aerobic activity
  • strength training 2x/week
  • start slowly (10 minutes at a time and build up tolerance)
  • short spurts of 10 minutes count towards daily goal
70
Q

What can increase lean muscle mass and bone density in adults?

A

Weight bearing and resistance training

71
Q

What helps to maintain functional status?

A

regular physical activity

72
Q

What % of population is inactive?

A

50%

73
Q

Who are more likely to be active?

A

men, higher educated, from the west coast

74
Q

Who are less likely to be active?

A

women, immigrants, those from central/eastern Canada

75
Q

From 1997-2009 what % of population inactive –> highly active?

A

9%

76
Q

Other key risk factors to poor health?

A
  • daily smoking, high cholesterol,
77
Q

Quality of life will be improved by

A
  • treating ‘modifiable’ risk factors

- controlling food intake

78
Q

What is a ket risk factor for the prevention and management of most chronic diseases?

A

Food intake

79
Q

Diets that prevent chronic disease

A

Mediterranean and calorie restriction

80
Q

Mediterranean diet

A

Have significantly longer lives

- emphasis on grains, V and F, dairy and olive oil

81
Q

Where did “my big fat diet” take place?

A

Namgis First Nation of Alert Bay

  • give up sugar and junk food
  • return to a traditional style of eating for a year to fight obesity and diabetes
82
Q

Chronic conditions with modifiable risk factors include witch of the following?

A

heart disease, cancer, stroke, diabetes (ALL OF THE ABOVE)

83
Q

Diet components involved in “my big fat diet”

A
  • low carb
  • high protein
  • high fat
  • no fruit/starchy veggies
  • no sugar
  • no junk food
  • use of traditional food
  • hooligan grease permitted
84
Q

What is the fastest growing population in Canada

A

The elderly

85
Q

By 2030, what proportion of Canadians will be 65+ years?

A

1 in 5

86
Q

In older adults, it is important to focus on?

A

maintenance and repair

87
Q

Which chronic diseases are common in older adults?

A

heart disease, stroke, type 2 diabetes, cancer, obesity, osteoporosis, arthritis

88
Q

What does adequate nutrition lead to?

A

Successful aging

89
Q

What makes up lean body mass (LBM)?

A

sum of fat-free tissues, mineral as bone and water

90
Q

Sarcopenia

A

loss of LBM associated with aging

91
Q

How much does LBM decrease from ages 30 to 70?

A

2-3%

92
Q

Older people have lower?

A

mineral, muscle and water reserves

93
Q

Nutritional considerations

A
  • sensory changes
  • physical limitations
  • cognitive factors
94
Q

taste and smell ? with age

A

decline

95
Q

true or false - women retain their sense of smell better than men?

A

true

96
Q

cognitive disorders

A
  • Alzheimer’s (5th leading cause of death)
  • vascular dementia
  • parkinson’s disease
  • alcohol related and AIDs related dementia
97
Q

Dementia

A

progressive decline, characterized by forgetfulness, memory decline, difficulty with decision making and mental ability

98
Q

Effects of cognitive disorders

A
  • confusion
  • anxiety
  • agitation
  • loss of oral muscular control
  • impairment of hunger/appetite regulation
  • changes in smell/taste
  • dental, chewing, swallowing problems
99
Q

For cognitive disorders, it is important to:

A
  • ensure food safety

- ensure safe use of kitchen tools and equipment

100
Q

Dietary focus

A
  • nutrient dense foods
  • maintain hydration
  • supply needed energy
101
Q

Change in eating patterns

A
  • meal prep
  • appetite decreases
  • smaller, less frequent meals
102
Q

Changes to sensual awareness - hunger

A
  • hunger and satiety cues weaken with age

- older adults may need to be more conscious of food intake levels since appetite regulating mechanisms may be blunted

103
Q

Changes to sensual awareness - thirst

A
  • thirst regulating mechanisms decrease with age
  • studies support that dehydration occurs more quickly after fluid deprivation and rehydration is less effective in older men
104
Q

meal intake impacts:

A
  • weight changes
  • nutrient intake
  • disease management
  • immunity
  • risk of falls
  • physiological health
105
Q

Factors impacting nutritional intake

A
  • disease condition
  • functional disability
  • inadequate food intake
  • swallowing difficulty
  • poly-pharmacy
  • depression/anxiety
106
Q

Poly-pharmacy

A

taking multiple medications at a time

107
Q

Oral health depends on

A
  • GI secretos (saliva)
  • skeletal systems (teeth/jaw)
  • muscle membrane
  • muscles (tongue/jaw)
  • taste buds
  • olfactory nerves (smell/taste)
108
Q

Strategies to promote intake?

A
  • maintain focus on eating
  • provide plenty of time to eat
  • serve favourite foods
  • encourage regular drinks between bites
109
Q

EWCFG requirements in older adulthood

A
  • fruits/veggies and grain categories decreases

- milk alternatives increases

110
Q

On average, LBM decreases by ? per decade from 30 to 70?

A

2-3%

111
Q

What % of older women are obese/overweight?

A

54%

112
Q

What % of older men are obese/overweight?

A

65%

113
Q

What percent of older Canadians do not consume 5+ fruits and veggies/day?

A

65%

114
Q

Which nutrients are consumed at inadequate amounts in older adulthood?

A

vitamin C, D, folate, B6, B12, calcium, magnesium, zinc

115
Q

Osteoporosis is classified as

A

porous bone

- decreased bone mass and disruption of bone architecture

116
Q

osteoporosis is more common in

A

women

117
Q

Does osteoporosis have any symptoms?

A

No

118
Q

In older people who break a hip, what % die within a year?

A

10-20%

119
Q

In older people who break a hip, what % have permanent disabilities?

A

50%

120
Q

What % of vertebral fractures are asymptomatic?

A

~67%

121
Q

Osteoporosis risk factors?

A
  • petite
  • women
  • caucasian
  • alcohol use
  • smoking
  • low calcium intake
  • low estrogen
  • sedentary lifestyle
  • corticosteroid use
122
Q

Is osteoporosis hereditary?

A

yes

123
Q

Nutritional remedies for osteoporosis

A
  • adequate calcium, increased absorption

- consume foods rich in vitamin C, D, B6, K (help to build bones)

124
Q

What improves calcium absorption?

A
  • calcium + vitamin D supplements

- don’t take calcium with antacids

125
Q

Determinants of good eating behaviour

A
  • higher income
  • higher education
  • more social support
  • better perceived health
  • better vision
  • adequate dentition
  • belief that nutrition can affect heath
126
Q

What % of elderly experience food insecurity in Canada?

A

7%

127
Q

Impact on poor nutrition

A
  • food insecurity
  • live alone
  • depend on fixed pensions or government benefits
  • lack of social support
128
Q

Key issues associated with older adults who have low income status:

A
  • poorer living conditions
  • restricted budget
  • lower accessibility to assistance/care
  • isolated/eating alone
129
Q

Older adults with low income status are more likely to:

A
  • suffer from serious health problems related to poor nutrition
  • have lower energy and overall nutrient intake
130
Q

Dietary management for a frail, elderly, undernourished person should consider

A

calories, protein, water

131
Q

How many calories should an elderly person be consuming?

A

Eat and exercise enough to build muscle mass and strength

132
Q

How much protein should an elderly person be consuming?

A

1-1.5 g/kg

133
Q

How much water should an elderly person be consuming?

A

1ml/kcal (rehydrate slowly)

134
Q

Nutritional interventions for dehydration

A
  • beverages contribute nutrients/fluid
  • tea has flavonoids (antioxidants)
  • milk has calcium, protein, riboflavin, vitamin D
  • cranberry juice may reduce chronic UTI
  • fruit and veggie juices count towards fruit/veggie servings (unless diabetic)
135
Q

Nutritional risk

A

risk factors that are present that could lead to under nutrition

136
Q

Screening

A

the examination of asymptomatic people in order to classify then as likely or unlikely to have the disease of the outcome you are screening for

137
Q

What is SCREEN?

A

seniors in the community - risk evaluation for eating and nutrition

138
Q

SCREEN - risk factor questions regarding

A
  • appetite
  • frequency of eating
  • chewing difficulties
  • swallowing difficulties
  • diet restrictions
  • eating alone
  • money for food
  • cooking difficulties
  • shopping difficulties
139
Q

SCREEN - food intake questions regarding

A
  • vegetable/fruit intake
  • meat and alternative intake
  • milk and alternative intake
  • fluid intake
140
Q

What is SCREEN used to?

A

assess nutrition risk at baseline and follow up

141
Q

SCREEN key findings:

A
  • meals on wheels associated with less risk at follow up
  • depression associated with higher risk under nutrition
  • use associated with decreased risk at follow up
142
Q

Positives to grocery shopping assistance

A
  • convenience - especially for bulky/heavy items
  • overcome barriers - decreased worry of falling
  • cost savings - store choice, transportation
  • assistance for volunteers
  • promotes independence
  • social interaction
143
Q

Negatives to grocery shopping assistance

A
  • waiting for a ride
  • feeling rushed
  • quality of food at stores chosen (discount)
144
Q

Res in homecare can:

A
  • provide counselling to help overcome barriers

- advise on use of oral nutritional supplements

145
Q

What % of people use professional home care services?

A

0.5%

146
Q

Of 500,000 clients in Ontario, how many will be seen by a dietician?

A

3000

147
Q

Where do dieticians work with the elderly?

A
  • long term care
  • home care
  • family health team
  • community health centre
  • diabetes education centres
  • private counselling
148
Q

Good nutrition habits make a greater impact when starter?

A

Early in life

149
Q

True or false - a 70 year old is too old to learn and practice health promotion strategies

A

false

150
Q

Food insecurity is older adults is associated with inadequate dietary intakes, especially for which of the following nutrients?

A

zinc, vitamin E, magnesium, calcium (ALL OF THE ABOVE)

NUTR 2050 Final (6 decks)

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