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Nutrition > Last stuff > Flashcards

Last stuff Flashcards

1
Q

characteristics of anorexia nervosa (4)

A
  • fear of gaining weight/distorted body image
  • caloric intake very low, preoccupied with food
  • depression, anxiety, self-worth, perfectionism, control
  • social interests decline
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2
Q

Health Consequences of anorexia nervosa

A

Hair loss
fainting/fatigue
Loss of heart tissue
Lanugo
Little subcutaneous fat
Amenorrhea
Low bone mass
Muscle tears/stress fractures
Dental decay
Iron deficiency
Blood potassium imbalance
Irregular heart decay
Constipation
Sleep disturbances
Immune dysfunction
infertility
Low body temperature
Bruising
Low metabolic rate/cold intolerance

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3
Q

characteristics of bulimia nervosa (5)

A
  • repeated binge eating (either eating a large amount in a short amount of time or experiencing a loss of control over eating during binges)
  • repeated unsafe means of preventing weight gain
  • binge occurs at least time per week for 3 months
  • undue influence of body weight or shape on self-evaluation
  • behaviors purging/binging (DISTINCT)
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4
Q

health consequences of bulimia nervosa

A

Swollen salivary glands
Irritation of the esophagus
Stomach ulcers
Dental decay
Iron deficiency
Blood potassium imbalance
Irregular heart decay
Constipation
Sleep disturbances
Immune dysfunction
infertility

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5
Q

characteristics of binge eating disorder (3)

A
  • recurring binge eating associated w three of the following:
  • a rapid rate of eating
    continuing to eat beyond fullness
    overeating in the absence of hunger
    eating alone
    feelings of self-disgust/depression/guilt after
  • binges occur @ least one time per week for 3 months
  • behaviors are distinct from bulimia nervosa
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6
Q

health consequences of binge eating disorder

A

Hypertension
High cholesterol
Osteoarthritis
Fatty liver disease
Atherosclerosis
Type 2 diabetes
Some types of cancer
Sleep apnea
Sleep disturbances immune dysfunction
infertility

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7
Q

Troublesome foods

A

foods that are moist and rich in protein

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8
Q

how can microbial food poisoning be prevented

A
  • clean
  • chill
  • separate
  • cook
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9
Q

temperature danger zone

A

40-140 degrees F, where bacteria grows quickly

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10
Q

safe temp for the fridge

A

below 40, optimal is 35

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11
Q

safe temp for the freezer

A

below 32, optimal is 0 F

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12
Q

cooking fish/beef/pork

A

145 degrees F

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13
Q

cooking all poultry

A

165 degrees F

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14
Q

cooking ground meats/eggs

A

160 degrees F

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15
Q

three food preservation techniques

A

pasteurization, ultra-high temperature treatment, irradiation

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16
Q

pasteurization

A

processing te food at high heat, killing some bacteria, the goal is to kill pathogenic bacteria

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17
Q

ultra-high heat treatment

A

high temperature for a short amount of time to kill bacteria

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18
Q

irradiation

A

food is exposed to doses of ionizing energy or radiation, extending the shelf life

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19
Q

long term health complications of environmental contaminants in food

A

** 1/1000 or 1/100 of the dose found to cause no adverse health effect is allowed by the EPA

less than 1% of domestic and 3% of important foods have residues over tolerance, therefore the risks are very low

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20
Q

Pros of GMOs

A
  • change the nutrient content
  • extend shelf life
  • resistant to pests or insects
  • more hardy
  • lower production costs
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21
Q

Cons of GMOs

A
  • nutrition composition
  • accidental drug ingestion
  • GE pesticide resistance
  • speculation about the development of allergies, resistance to antibiotics, and synthesis of toxic substances
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22
Q

Pros of organic foods

A
  • more environmentally friendly
  • may taste better or be fresher
  • higher phenolic may be higher
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23
Q

Cons of organic foods

A
  • not necessarily more nutritious, safer, or fresher
  • often more expensive
  • may have a shorter shelf life
  • other contamination–drift of pesticides wild animal feces
  • costs of transporting long distances
24
Q

purposes of food additives

A
  • enhances flavor and texture
  • improve the nutritional value
  • lengthen shelf life to improve safety and freshness
25
Q

safety of food additives

A
  • be effective
  • be safe (benefits outweigh the risks)
  • cannot be used to disguise inferior products or deceive consumers
  • cannot significantly destroy nutrients in food
26
Q

changes in nutrient needs in pregnancy

A

an increase in protein, folate, and iron (a deficiency in iron is common)

27
Q

affects of nutrition pregnancy

A
  • ability to get pregnant
  • growth and health of the fetus
  • the health of the mother
28
Q

weight gain for underweight women in pregnancy

A

gain 28 to 40 lbs

29
Q

weight gain for normal weight women in pregnancy

A

gain 25 to 35 lbs

30
Q

weight gain for overweight women in pregnancy

A

gain 7-11.5 lbs

31
Q

weight gain for obese women in pregnancy

A

gain 5 to 9 lbs

32
Q

consequences of not gaining enough weight during pregnancy

A
  • poor fetal growth and development
  • at risk of low birth weight and infant mortality
  • future development of chronic diseases
33
Q

consequences of gaining too much weight during pregnancy

A
  • increased risk of c-sectional delivery
  • postpartum weight retention
34
Q

managing nausea/vomiting in pregnancy

A
  • avoid trigger foods
  • cooking with good ventilation in the kitchen
  • dry foods before bed
  • avoid a large fluid intake
  • smaller meals instead of 2-3 big meals
35
Q

managing heartburn in pregnancy

A
  • avoid lying down for at least three hours after eating
  • choose meals lower in fat
  • avoid spicy foods
  • consume most liquids between meals
36
Q

managing constipation in pregnancy

A
  • consume adequate fluid and fiber
  • perform regular physical activity
37
Q

factors that influence breast milk production

A
  • calories
  • demand from the infant
  • nutrient availability
38
Q

factors that influence breast milk composition

A
  • changes with the needs of the baby
  • flavors from mom’s diet are present
    (allergens are present)
39
Q

benefits of breastfeeding for mother and child

A
  • psychological
  • nutritional
  • maternal health
  • infant health
  • economic
  • environmental
40
Q

indicators that an infant is ready for solid food

A
  • reach for foods
  • wide open mouth
  • staring at food
  • sit upright
41
Q

0-4 months nutrients/foods

A
  • vitamin D (BF)
  • Vitamin K
  • breast milk/formula
42
Q

4-6 months nutrients/foods

A
  • vitamin D (BF)
  • iron
  • iron-fortified cereals w water
  • pureed foods
43
Q

6-8 months nutrients/foods

A
  • begin soft foods
  • iron
  • vitamin D (BF)
  • fluoride supplement
44
Q

8-10 months nutrients/foods

A
  • begin textured foods
  • vitamin D (BF)
  • iron
  • fluoride supplement
45
Q

10-12 months nutrients/foods

A
  • eating w fam
  • Vitamin D (BF)
  • iron-rich
  • fluoride supplement
46
Q

recommendation regarding childhood obesity

A
  • avoid talking about weight gain among children, focus on the positive healthy practices they could be implementing
  • use a family-centered approach
  • appropriate food proportions
  • meals together
  • not using food as a reward/punishment
  • practice and model mindful eating
47
Q

feeding/eating practices of toddlers

A
  • diet advances
  • finger foods
  • teach manners
  • make success easy
  • sense of self starts to develop
  • more insistence on independence
  • food jags
48
Q

feeding/eating practices of preschoolers 3-4 years

A
  • less interested in food
  • become selective and particular
  • involved and educated
  • small stomachs, feed often
49
Q

causes of dental caries

A
  • sticky foods
  • high in sugar
  • low pH
  • constantly eating
50
Q

how to prevent dental caries

A
  • limit between-meal snacking
  • brush and floss daily
  • choose foods that don’t stick to teeth and are swallowed quickly
51
Q

food allergies

A

an immune response to a foreign body, triggered when the allergens are re-introduced

52
Q

nutrient needs of adolescence

A

calcium, iron, vitamin A, vitamin C

53
Q

benefits of family meals (read over before exam day)

A
  • nutritionally
  • socially
  • save money
  • improve performance in school
  • societal benefits
54
Q

physical changes of aging affect nutrient needs

A

for the most part, these nutrient needs decrease

  • zinc deficiencies common
  • vitamin D needed
  • vitamin B-6 needed
55
Q

obstacles to good nutrition for aging people

A
  • lack of mobility
  • need less energy
  • medications
  • high blood pressure
  • menopause
56
Q

DETERMINE risk for poor nutrition

A

Disease
Eating poorly
Tooth decay/mouth pain
Economic hardship
Reduced social contact
Multiple medicine
Involuntary weight loss/gain
Needs assistance in Self-care
Elder years above age 80

57
Q

which nutrients/supplements might be needed/recommended for the elderly?

A

vitamin D, calicium, vitamin B12

Nutrition (8 decks)

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