Intro to Nutrition & Dietary Guidelines Flashcards Preview

Dems Unit 2 Part 2 YAAAY > Intro to Nutrition & Dietary Guidelines > Flashcards

Flashcards in Intro to Nutrition & Dietary Guidelines Deck (19):
1

3 applications of nutrition in medicine

1. public health
2. ambulatory medicine
3. nutritional support/ in-patient

2

components of nutritional assessment

1. history
2. anthropometrics: non specific but sensitive
3. Physical Exam
4. Biochemical Exam: Specific but not sensitive

3

what component of the nutritional assessment is non specific but sensitive?

anthropometrics

4

what component of the nutritional assessment is specific but not sensitive?

biochemical exam

5

5 test to use on biochemical exam

1 albumin
2 pre-albumin
3 transferrin
4 CBC with lymphocytes
5 specific nutrient levels

6

qualitative vs semi quantitative

qualitative
-open ended
-focused

semi quantitative
-24hr recall
-diet record

7

DRI

dietary reference intake
-emphasis shift from preventing deficiency to decreasing risk of chronic disease through nutrition

8

EAR

Estimated average Requirement
-Used for groups
-adequate in 50% of individuals in a life state/group

9

RDA

recommended dietary allowance
-individual
-adequate in 95-97% of individuals in a life stage/group

10

two factors contributing to readiness to change

importance + confidence

11

who do dg's apply to?

healthy public >age 2

12

Americans eat too little 6

green/orange vegetables
fruit
legumes
whole grains
low fat dairy
seafood

13

Americans eat too much 4

solid fat
added sugar
refined grains
sodium
caloric intake > energy expended

14

4 key messages in DG

1. balance calories to manage weight
2. be active your way
3. foods to increase
4. foods to decrease

15

foods to reduce as much as possible 3

trans fat
solid fats and sugars
refined grains

16

specific numbers foods to increase 1

whole grains at least 50% of grains consumed

17

general categories foods to increase 5

-vegetables/ fruits ~ variety
-food with potassium, fiber, CA, vit D
-milk proteins
-variety of proteins
-seafood

18

foods to substitute 2

proteins with lower solid fat

oils instead of solid fats

19

5 numbers specific foods to reduce

¬ Sodium