Lifestage requirements and population groups

Question 1

Name 3 benefits of breastfeeding for infants

Answer 1

1. Provides the perfect balance of carbohydrates, proteins, and fat
2. Contains bifidobacteria and prebiotic oligosaccharides to help colonise the digestive tract and the immune system
3. Reduces risk of atopic conditions and food allergies

Question 2

Name 3 benefits of breastfeeding for the mother

Answer 2

1. Delays ovulation (prevents births too close together and conserves iron)
2. Protection against breast and ovarian cancer
3. Aids post pregnancy weight loss (increased energy expenditure)
4. Supports bonding (oxytocin release)
5. It’s cheap and convenient

Question 3

What are the roles of enzymes in breast milk?

Answer 3

Digestion of macronutrients
Transport for nutrients

Question 4

What is colostrum?

Answer 4

A pre-milk substance containing mostly serum with antibodies (Secretory IgA) and white blood cells

Question 5

Name 3 benefits of colostrum

Answer 5

1. Protects infant from infections from which the mother has immunity
2. Antibodies in colostrum inactivate pathogenic bacteria in the infant’s digestive tract
3. Has a laxative effect to expel wastes that accumulated in the digestive tract during foetal development
4. High in vitamin A and Zinc

Question 6

Lactadherin (an iron binding protein in breastmilk is instrumental in fighting which virus common in babies?

Answer 6

Rotavirus

Question 7

Why do breastfed babies have lower incidence of CV disease?

Answer 7

Oxytocin release which causes vasodilation

Question 8

Which minerals are present in breast milk?

Answer 8

Calcium
Zinc
Iron (small amounts but higher bioavailability)

Question 9

Name 5 key postpartum nutrients and explain why they are important

Answer 9

Protein-Needed for breast milk production

Iron- Aneamia common in pregnancy

Zinc-Ovarian hormones. Low zinc can contribute to PPD
B Vits- ATP production
B2 PPD
Folate-depelted with lactation
b12 depleted by nitrous oxide in labour

Magnesium- ATP, absorbed by foetus in lactation. Low levels=PPD

Vitamin C-collagen production, aids in wound healing post-partem
increases absorption of iron, synthesis of thyroxine and adrenal steroid hormones

Question 10

Name 3 foods good to cosume during lactation

Answer 10

1. Sweet potato
2. Probiotic foods
3. Prebiotic foods (asparagus, jerusalem artichokes
4. EPA and DHA

Question 11

Name 3 reasons to avoid alcohol whilst breastfeeding

Answer 11

1. It easily enters breastmilk and significantly diminishes the amount of breastmilk consumed by the infant
2. Alcohol not metabolised by the infant, causing sleepiness
3. Inhibits oxytocin which interferes with lactation

Question 12

What is the effect of smoking on breastfeeding?

Answer 12

Reduces milk volume
Nicotine alters the smell and flavour of the milk
Infants are at higher risk of sudden infant death

Question 13

Name 2 galactagogues

Answer 13

Fennel
Fenugreek

Question 14

Name 3 ways to increase breast milk production

Answer 14

1. Galactagogues (fennel and fenugreek tea)
2. Feed more often (supply and demand)
3. Manage stress

Question 15

Name 3 issues with infant formula

Answer 15

1. It is the ultimate processed food, it is comprised of refined oils, sugar, dried skimmed milk and synthetic nutrients
2. High levels of heavy metals have been found
3. Heat damages the protein in formula leading to the formation of glycation end products (a biomarker in the development of many degenerative diseases)

Question 16

Why do nutritionists recommend less fibre for children than adults?

Answer 16

Lowers the energy density of food
phytates reduce micronutrient absorbtion

Question 17

How can you tell if a baby is ready for introduction to solids?

Answer 17

The baby can sit up, shows an interest in food and can puts food in their mouth. 6 months is the ideal age.

Question 18

List the contributing factors of childhood obesity.

Answer 18

Highly processed, highly palatable food
Reduced energy expenditure
Bigger portions
Gut dysbiosis

Question 19

Which foods should be avoided when weaning?

Answer 19

Concentrated sweets and baby food desserts
Sugar alcohols

Question 20

Why does iron need to increase in adolescence?

Answer 20

Vitamins increase with age

Question 21

Name 5 phsiological changes that happen in the ageing process

Answer 21

Lowered hormone levels (sex hormones and growth hormone)
Lowered immunity-dysregulated inate and adaptive
Loss of skin integrity
Decreased bone density and muscle mass
Stiffening of heart valves and arteries
GFR declines

Question 22

What hormonal changes have an anabolic effect on muscle?

Answer 22

Low testosterone, oestrogen and growth hormones and insulin resistance

Question 23

Name 3 contributing factors to sarcopenia

Answer 23

1. Sedentary lifestyle
   2.Low protein and energy intake
   3.Lowered hormones
2. Insulin resistance
3. Inflammatiom
   6.Chronic diseases

Question 24

Describe the energetics of ageing

Answer 24

Mature- Dry
Elderly-Cold

Question 25

What can cause malnutrition in the elderly?

Answer 25

-Changes in taste and smell could be due to –Cigarette smoking, medications or AZ
-Alterations in gastric hormones regulating appetite
-Social isolation
-Cachexia (due to smoking or COPD)
-Dysphagive (caused by stroke or dementia
-Poor oral health

Question 26

Describe the changes that happen in the GI tract in the elderly

Answer 26

Intrinsic factor declines with age (lowering B12 absorption)
Reduced stomach acid (achlorydria) leads to poor digestion, absorption and billary excretion
SIBO and other infections, iron deficiency due to impaired absorbtion.

Question 27

Describe the changes that happen in the CV system as a result of ageing

Answer 27

Thickening and stiffening of the arteries, leading to increased blood pressure
Decreases maximum heart rate

Question 28

Describe the changes that happen in the renal system as a result of ageing

Answer 28

Kidney cortex volume decreases
Renal
Increased renal cysts
Decline in nefron numbers and GFR
Difficulty regulating sodium in the body

Question 29

Describe the effects of aging on the neurological system

Answer 29

B vit deficiencies are linked to higher homocysteine which is a risk factor in the pathogenesis of AZ

Question 30

Describe the effects of aging on the Immune system

Answer 30

-a pogressive decline in T-lymphocyte function
-a decline in cell mediated immunity
This increases the risk of infection severity and cancer among the elderly

Question 31

How does NAD+ effect ageing?

Answer 31

NAD + depletion is one of the hallmarks of ageing. It is an essential co-factor in all living cells and is involved in many fundamental biological processes.

This can cause
-metabolic disorders
-cancer
-neurodegenerative diseases

Question 32

How can you increase NAD+ levels?

Answer 32

Exercising regularly
Getting adequate sleep
Fasting
Diet-avocados, green leafy veg, fish, nuts, cremini mushrooms and fermentated foods.

Question 33

What are the basic dietary principles for the elderly?

Answer 33

-Higher protein intake (1g/kg bodyweight) to increase bone mineral density and preserve muscle mass
-50-70% vegs, fruits, whole grains, legumes.
-Lipids are important for neurological conditions and joint health. Include PUFAS and MUFAs
-More omega 3 for neurological health
-Ensure adequate hydration
-B12 for cognition
-Vitamin D (sytheisis through the skin in impaired in ageing)
-Vitamin E an antioxidant that protects against free radical damage
-Folate- lowers homocysteine levels
-Calcium-decresed absorption in elderly
-Potassium-positive effect on blood pressure
-CoQ10-An anrtioxident that protects cells from oxidative damage

Question 34

What are the dangers of a diet too high in protein for the elderly?

Answer 34

Invokes a stress on the kidneys and increases urinary calcium excretion

Question 35

Why is C0Q10 and important nutrient for the elderly?

Answer 35

Protects cells from ocidative damage
Body production declines with age/statin use
CoQ10 supports the immune system and facilitates ATP production
Usefule for CV problems

Question 36

Explain Valter Longo’s advice for longevity

Answer 36

Eat a diet high in plant foods
Fish (2-3 times per week)
After 65/70 introduce more animal products eggs sheep and goats milk and add more fish
Eat what your grandmother used to eat
Restrict your eating to 11-12 hours a day and do not snack.