Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Y2S1 > NUT - Week 6 > Flashcards

NUT - Week 6 Flashcards

1
Q

Components of a nutritional assessment

A
  • Anthropometry – high, weight, BMI, Malnutrition Universal Screening Tool, bone density scan, waist circumference, waist:height.
  • Biochemistry
  • Clinical - oral health, swallowing, skin, hair & nail appearance, strength, muscle wasting, appetite, satiety, signs of wasting/weight loss, history of GI, fatigue, sleep.
  • Dietary – type of food, quantity, preparation, time of eating, frequency/intake pattern, leftovers, psychological aspects of food, food literacy, dietary restrictions.
  • Other factors incl. social situation, financial situation, medical history, food allergies/intolerances, family history, medications, physical activity.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Current national dietary guidelines

A
  1. Physically active & choose amounts of nutrition food & drinks to meet energy needs
  2. Eat a variety of nutritious foods from veg, fruit, grain, lean meats, dairy food groups & drink plenty of water.
  3. Limit intake of foods containing sat fat, added salt, added sugars, alcohol.
  4. Promote breastfeeding
  5. Care for your food.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Advantages & disadvantages of food-based vs nutrient-based approach to healthy eating

A

Advantages: easier to communicate to those w lower food literacy, no need to translate nutrients into foods/meals.
Disadvantages: variation in nutrient content btw foods in the same group which is not represented, may be considered ‘less sciency’/old-fashioned.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

List pts at risk of refeeding syndrome

A
  • Anorexia nervosa
  • Major mental illness
  • Substance abuse
  • Haemodialysis
  • Bariatric surgery
  • Bowel resection
  • Malabsorptive diseases
  • Military recruits
  • Starvation
  • Famine
  • Child abuse/neglect
  • Critically ill
  • ED presentations
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Describe basis of refeeding syndrome

A

Starvation/malnutrition -> glycogenolysis, gluconeogenesis, protein catabolism -> nutrient depletion -> refeeding (switch to anabolism) -> fluid, salt, nutrients -> insulin secretion -> increased protein & glycogen synthesis -> hypokalaemia, hypomagnesaemia, hypophosphataemia, Th deficiency, salt & water retention.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are NRVs?

A

Nutrient Reference Values - nutrient amounts req on an average daily basis for:
* adequate physiological function,
* prevention of deficiency disease or excess, or
* chronic disease prevention.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

EAR

A

Estimated average requirement - daily nutritional level needed to meet req of 1/2 healthy people.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

RDI

A

Recommended daily intake - amount needed to meet req of nearly all healthy people.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

AI

A

Adequate intake - adequate average daily amount for nutrients that has insufficient evidence.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

EER

A

Estimated energy requirement - average dietary energy intake predicted to maintain energy balance in healthy people.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

UL

A

Upper limit - highest average amount posing no adverse effects to almost all individuals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Examples of conditions/situations leading to deficiency via inadequate intake

A

Poverty, anorexia, food faddism, chronic disease.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Examples of conditions/situations leading to deficiency via decreased absorption

A

Absorption defect, parasites, malignancies, malabsorption, other nutrients, pharmacological agents.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Examples of conditions/situations leading to deficiency via defective utilisation

A

Malignancies, acute & chronic illness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Examples of conditions/situations leading to deficiency via increased requirements

A

Rapid growth, increased physical activity, pregnancy & lactation, hyperthyroidism.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Examples of conditions/situations leading to deficiency via increased losses.

A

Drug therapy, diuresis.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Haem sources of iron

A

Meat & other animal foods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Non-haem sources of iron

A

Whole grains, fortified breads & cereals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Fe reqs for vegetarians/vegans

A

RDI x 1.8 - as non-haem Fe is poorly absorbed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Iron-deficiency anaemia appearance of RBCs

A

Microcytic & hypochromic.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Pts at high-risk of Fe deficiency incl

A
  • Female athletes
  • Infants
  • Teenagers
  • Women of childbearing age
  • Pregnancy women
  • GI absorption disorders (e.g., Coeliac disease)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Iron depletion

A

Normal Hb but reduced ferritin (iron stores) - no obvious symptoms.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Iron deficiency changes to Hb and clinical symptoms.

A

Stored & blood-borne iron stores are low. Hb reduced - some symptoms (e.g., lethargy or fatigue).

24
Q

Iron deficiency anaemia change in Hb and clinical symptoms.

A

Significantly reduced Hb - appears pale, breathless, may experience dizziness and fatigue, reduced immune function, impaired growth & cognition.

25
Q

Pts at high risk of Ca2+ deficiency incl.

A
  • Children/teenagers
  • Lactose intolerant pts
  • Pts on a vegan diet
  • Post-menopausal women
  • Older adults (due to higher risk of osteoporosis)
  • GI absorption disorders (e.g., Coeliac’s disease).
26
Q

Pts at high risk of Vit D deficiency incl.

A
  • Infants
  • Elderly
  • Lack of daylight
  • Lack of sun exposure
  • Excessive sunscreen use
  • Dark pigmented skin.
27
Q

Complications of Vit D deficiency include

A

Rickets.

28
Q

Vit-B12-deficiency anaemia appearance of RBCs

A

Macrocytic & irregularly-shaped.

29
Q

Pts at high risk of Vit B12 deficiency incl.

A
  • H. Pylori infection
  • Atrophic gastritis
  • H2 receptor blocker/PPI use
  • Genetic lack of intrinsic factor
  • Long term vegan dietary pattern.
30
Q

Complications of Vit A deficiency

A

Night blindness, rough skin/keritanisation.

31
Q

Complications of Vit B1/thiamine deficiency

A

Dry beriberi w symptoms incl weakness, lethargy, neurodegeneration, wet beriberi w symptoms incl oedema.

32
Q

Risk factors for Th deficiency

A

Processed/refined/unfortified grain consumption, alcohol abuse

33
Q

Complications of Vit B3/niacin deficiency = pellagra

A

Diarrhoea, dermatitis, dementia, death.

34
Q

Risk factors of Vit B3/niacin deficiency

A

Low protein diet (particularly featuring corn as the major starch source).

35
Q

Complications of scurvy

A

(Low vit C) incl discoloration around the gums, pinpoint haemorrhages on the skin, dermatitis, poor wound healing.

36
Q

Risk factors for development of scurvy

A

Low fruit & veggie intake.

37
Q

Complications of iodine deficiency

A

Goitre, impaired brain function in newborn children, fatigue, depression, weight gain, low BMR.

38
Q

Risk factors for iodine deficiency

A

Large consumption of goitrogens (e.g., cabbage, spinach, radishes, soybeans, peanuts, peaches, strawberries), consumption of food grown in soil w low iodine content.

39
Q

Macronutrients vs micronutrients

A

Macronutrients - carbs, fats, proteins.
Micronutrients - vits, minerals.

40
Q

Fat-soluble vitamins

A

A, D, E, K.

41
Q

Water-soluble vitamins

A

B, C.

42
Q

Toxicity of fat-soluble vs water-soluble vitamins

A

Fat-soluble able to reach toxic levels as less readily excreted than water-soluble vitamins.

43
Q

Goitre =

A

I2 deficiency.

44
Q

Cal = (calories, kCal, kJ)?

A

1000 calories = 1kCal = 4.164kJ.

45
Q

Define calorie.

A

Amount of energy req to raise 1g of food by 1C.

46
Q

Energy balance =

A

Energy intake - energy expenditure.

47
Q

Physical Activity Level =

A

PAL = Total energy expenditure/BMR.

48
Q

How can you reduce the energy density of meals?

A

Increase the water & fiber content - as water & fiber provide little to no energy.

49
Q

What regulates the absorption of Fe?

A

Hepcidin.

50
Q

What regulates the absorption of Vit B12?

A

Intrinsic factor in the GIT.

51
Q

Role of Vit B12?

A

Folate function in DNA & RBC synthesis, cellular production.

52
Q

Role of Vit D?

A

Regulates Ca & P absorption, muscle & immune system function, brain development.

53
Q

Regulation of Vit D absorption?

A

Activation from 25-hydroxyvitamin D to 1,25-dihydroxyvitamin D.

54
Q

Regulation of Ca2+ absorption?

A

GIT absorption & renal excretion, bone mineralisation/demineralisation.

55
Q

Roles of Ca2+?

A

Nerve transmission, muscle contraction.

56
Q

kJ/g of fat, protein, carbohydrates?

A
    1. 17.
57
Q

PAL sedentary, active, vigorously active lifestyle.

A

1.4. 1.7. 2.0.

Y2S1 (72 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions