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Nutrition and Health Final > Lecture 11/29 > Flashcards

Lecture 11/29 Flashcards

1
Q

basic nutrient requirements while pregnant

A
  • infants bones, muscles, and organs are all made from maternal nutrient stores and diet (calcium, folate for spina bifida, protein)
  • for most individuals, pregnancy and lactation is the time when their nutrient needs are the greatest
  • for both of these reasons, it is essential that adequate nutrition be provided
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2
Q

nutrient recommendations when pregnant

A
  • protein
  • fiber
  • linoleic and linolenic
  • vitamin A
  • iron
    all increase in needs
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3
Q

kcal needs increase in 2nd and 3rd trimester by how much?

A
  • 340 kcal in 2nd
  • 450 kcal in 3rd
  • teenagers, underweight and active individuals need more kcals
  • represents only a 15-25% increase in kcals, but specific nutrient needs increase more
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4
Q

protein needs while pregnant

A
  • additional 25 grams is needed
  • most individuals are already consuming adequate amounts
  • vegetarians: legumes, whole grains, nuts, and seeds
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5
Q

folate

A
  • needed for blood production, cell growth, and prevention of neural tube defects
  • RDA for folate is 1.5x higher during pregnancy
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6
Q

why is folate important during pregnancy?

A
  • one month before conception and through the 1st trimester, higher amounts are needed to prevent neural tube defects
  • 6th week, neural tube has closed
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7
Q

how much folate should individuals of child bearing age consume?

A

400 mcg of folic acid per day in addition to folate rich foods

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8
Q

folate food sources

A
  • liver
  • lentils
  • chickpeas
  • pinto beans
  • asparagus
  • spinach
  • avocado
  • orange juice
  • beets
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9
Q

folic acid food source

A

fortified grains

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10
Q

function of B12

A
  • activates folate so increased consumption is needed
  • synthesis of RBC
  • vegans should consume from fortified soy milk or cereals
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11
Q

function of choline

A
  • important for development of brain and spinal cord
  • acetocholine (neurotransmitter)
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12
Q

choline food sources

A
  • eggs
  • dairy products
  • legumes
  • meats
  • seafood
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13
Q

vitamin D function

A

used for bone development

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14
Q

vitamin D sources

A
  • sunlight
  • fortified milk
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15
Q

calcium functions

A
  • increased intake helps conserve maternal bone while meeting fetal needs (calcitonin)
  • intake especially important if person is younger than 25 years old because they are still depositing calcium into own bones
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16
Q

when pregnant, how is calcium absorption different?

A

increased, absorption doubles

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17
Q

recommended intake of calcium while pregnant

A

1000-1300 mg/day

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18
Q

calcium food sources

A
  • cottage cheese
  • leafy greens
  • milk
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19
Q

how does absorption of iron change during pregnancy?

A

dramatic increase, absorption triples

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20
Q

why does iron intake triple?

A

support increased blood volume and provide for placental and fetal needs

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21
Q

how long does the infant draw on maternal stores of iron after birth?

A
  • 4-6 months
  • needed to develop own stores
22
Q

tips for increasing iron absorption

A
  • vitamin C
  • coffee
  • tea (tanins)
23
Q

is it common for individuals to enter pregnancy with adequate iron stores?

A

no, so daily iron supplement is recommended

24
Q

why is zinc needed?

A

DNA and RNA synthesis

25
Q

when is supplementation needed for zinc?

A
  • may be needed if also taking iron supplements
  • most prenatal vitamins contain both iron and zinc
26
Q

vitamin and mineral supplementation

A
  • iron required
  • prenatal supplements may benefit individuals with inadequate dietary intake
27
Q

what foods should you eat to meet nutrient needs?

A

fruits
veggies
grains
vitamins
minerals
proteins
dairy
- watch out for mercury

28
Q

protein safety

A
  • avoid certain fish (swordfish, shark, smoked fish)
  • limit others to 12 oz/week
  • canned albacore tuna: 6 oz a week
  • avoid deli/luncheon meats and hot dogs unless heated until steaming
29
Q

dairy safety

A

avoid brie, feta, bleu cheese (unless made from pasteurized milk)

30
Q

food borne illnesses lead to..

A

fetal complications
- dehydration
- other illnesses

31
Q

WIC

A

special supplemental food program for women, infants, and children

32
Q

what does WIC do?

A
  • provides nutrition education and nutritious foods to low-income pregnant or breastfeeding women and their children up to age 5
  • food vouchers provided for eggs, milk, iron-fortified cereal, juice, cheese, legumes, tuna, PB and infant formula
  • show to effectively reduce LBW (<5.5 lbs) and newborn medical cost
33
Q

infants birth weight is influenced by..

A

mother’s weight gain during pregnancy

34
Q

infant birth weight is most potent single indicator of..

A

infant’s future health

35
Q

underweight (BMI<18.5)

A
  • increased risk for LBW infant
  • recommended weight gain 28-40 lbs
36
Q

normal weight (BMI 18.5-24.9)

A

recommended weight gain 25-35 lbs

37
Q

overweight (BMI 25-29.9)

A

recommended weight gain 15-25 lbs

38
Q

obese (BMI>30)

A
  • increased risk for complications such as GDM (gestational diabetes) and HTN (hypertension)
  • increased risk for large baby (macrosomia)
  • recommended weight gain 11-20 lbs
39
Q

goal for obese people prior to pregnancy

A

achieve healthy weight prior to pregnancy and avoid excessive weight gain during pregnancy

40
Q

adolescents who are pregnant should..

A

strive for upper end of weight gain range

41
Q

short stature individuals should..

A

strive for lower end of weight gain range

42
Q

recommended rate of weight gain during pregnancy

A
  • 2-4 lbs during first trimester
  • 1/2-1 lb per week during second and third trimester (2-4 lbs per month)
43
Q

critical period

A

finite period during development (usually a period of cell division)

44
Q

an adverse event experienced before or during critical period..

A
  • permanently impairs development (smoking, alcohol, etc.)
  • full recovery never occurs
  • all systems have critical periods (heart, brain lungs, etc)
45
Q

nausea

A

hormonal changes lead to sensitivity to the appearance, texture, and smell of food (peaks at 9 weeks)

46
Q

suggestions for coping with nausea

A
  • eat small, frequent meals
  • avoid greasy or spicy foods and rich foods
  • get up slowly and have food such as crackers at the bed side
  • avoid cooking odors
  • eat a high protein snack before bed
47
Q

constipation

A

hormones alter muscle tone and growing infant crowds internal organs

48
Q

suggestions for coping with constipation

A
  • drink plenty of fluids
  • eat high-fiber foods
  • eat prunes or drink prune juice
49
Q

heartburn

A

growing infant puts pressure on stomach causing reflux to occur

50
Q

suggestions for coping with heartburn

A
  • relax and eat slowly
  • include small meals
  • do not overeat at any meals
  • avoid fluid with meals
  • watch carbonated beverages
  • avoid laying down immediately after eating
  • wear comfortable clothing
  • avoid fatty foods, peppermint, spearmint and chocolate
51
Q

nutrition in pregnancy

A
  • energy and nutrient needs are high during pregnancy
  • balanced diet that includes an extra cup or ounce from each food group can usually meet increased needs
  • balanced diet and appropriate weight gain can help ensure healthy pregnancy and delivery

Nutrition and Health Final (4 decks)

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