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Nutrition Flashcards

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1
Q

The science in which food and 💡how body uses it

The food you eat and how the body uses it

A

NUTRTION

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2
Q

Various discipline that influences nutrition

A 
DIETETICS
CLINICAL NUTRITION
METABOLISM
BIOCHEMISTRY
AGRICULTURE
FOOD TECHNOLOGY
BEHAVIORAL SCIENCES
ECONOMICS
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3
Q

Major classification of foods

A

SOURCES OF ENERGY
SOURCES OF PROTEINS
SOURES OF VITAMINS AND MINERALS

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4
Q

Major classification of Nutrients in Foods

A

MACRONUTRIENTS (Carbohydrates, Proteins, Fats)

MICRONUTRIENTS (Vitamins, Minerals)

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5
Q

Water soluble vitamins

A

B COMPLEXES

ASCORBIC ACID

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6
Q

Fat soluble vitamins

A

VITAMINS A, D, E and K

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7
Q

Major minerals

A 
Ca
Ph
Mg
Na
Cl
K
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8
Q

Trace minerals

A 
Fe
I
Fl
Z
Cu
Co
Mn
Su
Mb
Se
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9
Q

The 💡minimum amount of nutrient needed to maintain aptimum health and growth
Determined by age, ses , physiolologic states, body weight, and activity

A

NUTRIENT REQUIREMENTS

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10
Q

Is 💡equal to nutrent requirement plus a 💡safety margin to allow for individual variations and other

A

RECOMMENDED INTAKE

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11
Q

Classification of nutritional status

A

UNDER NOURISHED
ADEQUATELY NOURISHED
OVER NOURISHED

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12
Q 
One of the earliest systems for classifying protein-energy malnutrition in children, based on the percentage of expected weight for age. 💡Only weight for age is taken into account.
Normal: >90%
Mild (first degree): 76-90%
Moderate(second degree): 61-75%
Malnutrition: <60%
A

GOMEZ CLASSIFICATION

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13
Q

💡80%-89% of standard weight for age

A

MILD UNDER NOURISHED

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14
Q

💡70%-79% of standard weight for age

A

MODERATE UNDER NOURISHED

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15
Q

💡<70% of standard weight for age

A

SEVERE UNDER NOURISHED

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16
Q

💡90%-110% of standard weight for age

BMI: 💡18.5-22.9

A

ADEQUATELY NOURISHED

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17
Q

💡111%-120% of standard weight for age

BMI: 💡23-24.9

A

OVERWEIGHT

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18
Q

💡>120% of standard weight for age

BMI: >30

A

OBESE

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19
Q

BMI for underweight

A

<18.5

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21
Q

Formula for BMI

A

BMI = weight (kg)/ height (m2)

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27
Q

Methods used in Nutritional Status Assessment

Community Level

A

Community Level
NUTRITION SURVEYS
VITALS STATITICS

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28
Q

Aimed to provide the💡 data needed for planning or improvment of nutrition

A

NUTRITION SURVEYS

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29
Q

Uses of Nutrition surveys

A

NUTRITIONAL SURVEILLANCE
PROVIDE BASELINE AND PROGRESS DATA TO EVALUATE SPECIFIC PROGRAMS
PROVIDE DATA FOR NUTRITION EDUCATION PROGRAMS

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30
Q

💡Rate at which a disease occurs in a population

A

MORBIDITY RATES

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31
A measure💡 of the number of deaths
MORTALITY RATES (Death Rate)
32
Manifestation of vitamin A overdose and it is mistaken as jaundice
YELLOWISH OF THE SCLERA
33
Methods used in nutritional status assessment | Individual Level/ Direct Method
1. CLINICAL EXAMINATIONS 2. ANTHROPOMETRIC MEASUREMENTS 3. BIOCHEMICAL DETERMINATIONS 4. PHYSIOLOGIC STUDIES
34
Methods used in nutritional status assessment | Household level/ Indirect method
1. STUDIES ON FOOD AVAILABILITY 2. STUDIES ON DIETARY PRACTICES AND HABITS 3. MEASUREMENT OF FOOD AND NUTRIENT INTAKE 4. SOCIO-CULTURAL AND ECONOMIC CONDITIONS STUDIES 5. STUDIES ON HEALTH CONDITIONS 6. DETERMINATION OF PERTINENT CHARACTERISTICS OF THE PHYSICAL ENVIRONMENT
35
Indicator of nutritional status
1. WEIGHT FOR AGE | 2.
36
Indicator of current, acute malnutrition
WEIGHT FOR AGE
37
Indicator of past or chronic malnutrition
HEIGHT/ LENGTH FOR AGE
38
For preliminary screening of malnourished individuals during emergency situation
MID UPPER ARM CIRCUMFERENCE FOR AGE
39
For obesity assessment
TRICEPS SKIN FOLD THIKNESS
40
A good indicator of current acute malnutrition
WEIGHT FOR HEIGHT
41
An important adjunct to the more direct methods of nutritional status assessment
FOOD CONSUMPTION SURVEYS
42
Purpose of Food Consumption Surveys
1. TO ASSESS THE DIETS OF POPULATIONS | 2. TO PROVIDE BASES FOR EC
43
Basic Tools in Food Consumption Surveys
1. DIETARY METHODS 2. FOOD COMPOSITION TABLES 3. RECOMMENDED DIETARY ALOWANCE
44
Most commonly used tool in evaluating nutrient contents of diet
FOOD COMPOSITION TABLES
45
A list of recommended intakes for specific nutrients for a particular age, sex, or physiological state. Gives information on the nutrient adequacy of dietary intakes
RECOMMENDED FOOD ALLOWACE
46
Dietary Methods at Different Levels
1. POPULATION LEVEL 2. HOUSEHOLD LEVEL 3. INDIVIDUAL LEVEL
47
Food Balance Sheet/Apparent Food Consumption Data
POPULATION LEVEL
48
Done by RHU Food inventory and food list
HOUSEHOLD LEVEL
49
Recording or recall of present intake | Done by private clinics
INDIVIDUAL LEVEL
50
Food Pathway and Points of Disruption
``` INGESTION DIGESTION ABSORPTION/UTILIZATION METABOLISM EXCRETION ```
51
Important Malnutrition Types
PROTEIN ENERGY MALNUTRITION NUTRITIONAL ANEMIAS VITAMIN A DEFICIENCY IODINE DEFICIENCY DISORDER
52
Results with the body’s need for protein, energy or both cannot be satisfied by diet and affects primarily infants and preschool children
PROTEIN ENERGY MALNUTRTION
53
Severe type of protein energy malnutrtion
MARASMUS KWASHIORKOR MARASMIC-KWASHIORKOR
54
Hemoglobin Levels Indicative of Anemia for People Living at Sea Level W.H.O., 1968
``` Hemoglobin (g/dl ) Children 6 months – 6 years Children: < 11 6 years – 14 years: < 12 Adult male < 13 Adult female, non-pregnant: < 12 Adult female, pregnant: < 11 ```
55
Energy deficient malnutrition Characteristics: Muscle wasting, absence of subcutaneous fats, skin and bone appearance Apathetic and anxious (wizened old man appearance) Marked growth retardation and <60% weight for age Inelastic and wrinkled skin, brittle sparse hair
MARASMUS
56
Cause of marasmus
EARLY WEANING FROM BREAST FEEDING | DILUTED MILK FORMULA
57
Protein deficient malnutrition Characteristics: Soft painless pitting edema Flaky paint or crazy pavement dermatitis Flag sign of the hair
KWASHIORKOR
58
Causes of Kwashiorkor
LATE WEANING | SUPPLEMENTARY FOOD GIVEN ARE STARCHY
59
Deficient in both energy and protein
MARASMIC-KWASHIORKOR
60
Condition which result from the inability of erythropoietic tissue to maintain a normal hemoglobin concentration due to inadequate supply of one or more essential nutrients
NUTRITIONAL ANEMIAS
62
Types of Nutritional Anemias
IRON DEFICIENCY ANEMIA FOLATE DEFICIENCY ANEMIA B12 DEFICIENCY ANEMIA
63
Hypochromic, microcytic RBC, high TIBC, low serum ferritin level
IRON DEFICIENCY ANEMIA
64
Causes of IDA
DECREASED IRON ABSORPTION INCREASED BLOOD LOSS INCREASED UTILIZATION
65
Treatment for IDA
ADULT & ADOLESCENT: IRON 60mg to 120mg/day INFANTS & CHILDREN: IRON 3mg/kg BW/day PREGNANT WOMEN: IRON 120mg/day
66
Hypochromic, megaloblastic RBC
FOLATE DEFICIENCY ANEMIA
67
Causes of FDA
DECREASED FA INTAKE DEFECTIVE FA ABSORPTION INCREASED REQUIREMENTS DRUG USES
68
Treatment for FDA
USUAL DOSAGE: FOLIC ACID 200ug/day | PREGNANT WOMEN: FOLIC ACID 300ug/day
69
Vitamin A Treatment of Xerophthalmia
Infant/children <8 kg Preschoolers Upon diagnosis: 100, 000 IU. 200, 000 IU 2nd day: 100, 000 IU. 200, 000 IU 4th week: 100, 000 IU. 200, 000 IU
70
Vitamin A Prevention Schedule of Xerophthalmia
Infant/children <8 kg Preschoolers 1st contact: 100, 000 IU 200, 000 IU 6th month: 100, 000 IU 200, 000 IU Post partum mothers: 200, 000 IU within the 1st month
71
Hypochromic, megaloblastic RBC
B12 DEFICIENCY ANEMIA
72
Causes of B12 Deficiency Anemia
STRICT VEGETARIAN DIET ABSENCE OF INTRINSIC FACTOR PARASITIC INFECTIONS DRUG INTAKE
73
Treatment for B12 Deficiency Anemia
VITAMIN B12: 1ug/day
74
8 Nutrition-Specific Programs
1. Infant and young child feeding 2. Integrated Management of Acute Malnutrition 3. National Dietary Supplementation 4. National Nutrition Promotion Program for Behavior Change 5. Micronutrient supplementation (vit. A, Fe-B9, multi-micronutrient powder, zinc) 6. Mandatory food fortification (technology development, capacity building, regulation and monitoring, promotion) 7. Nutrition in emergencies 8. Overweight and Obesity Management and Prevention Program
75
10 Nutrition - Sensitive Programs
1. Farm-to-market roads and child nutrition - DA, LGUs 2. Target Actions to Reduce Poverty and Generate Economic Transformation (TARGET) and child nutrition - DA, LGUs 3. Coconut Rehabilitation Program - PCA 4. Gulayan sa Paaralan - BPI, DepED 5. Diskwento caravans in depressed areas - DTI, LGUs 6. Family development sessions for child and family nutrition project - DSWD, LGUs 7. Mainstreaming nutrition in sustainable livelihood - DSWD, LGUs 8. Public works infrastructure and child nutrition - DPWH, LGUs 9. Adolescent Health and Nutrition Development - DOH, LGUs 10. Sagana at Ligtas na Tubig sa Lahat(SALINTUBIG) and other programs on water, sanitation and hygiene - DOH, DILG, LWUA
76
These are development projects that were tweaked to produce nutritional outcomes/tweaking can be done by targeting households with undernourished children or nutritionally-vulnerable groups, or targeting areas with high levels of malnutrition, or being a channel for delivering nutrition-specific interventions.
10 NUTRITION SENSITIVE PROGRAMS
77
Clinical Features of Anemia
``` PALLOR RESPIRATORY DISTRESS SLEEPINESS AND FATIGUABILITY REDUCED POWER OF CONCENTRATION SYSTEMIC DISTURBANCE AS CONDITION WORSENS ```
78
Most common cause of preventable blindness among children
VITAMIN A DEFICIENCY
79
Functions of Vitamin A
``` PROPER VISION MAINTENANCE OF THE INTEGRITY OF THE EPITHELIAL LINING GROWTH REPRODUCTION IMMUNE SYSTEM ```
80
Visual disorder caused by vitamin A deficiency ``` Clinical Features: Night blindness Conjunctival xerosis Bitot’s spot Corneal xerosis, ulceration, softening ```
XEROPHTHALMIA
83
Associated with inadequate intake or absorption of iodine
IODINE DEFICIENCY DISORDER
84
Prevention and control of Iodine Deficiency Disorder
IODIZATION OF SALT (20 mg to 50 mg/ Kg salt) IODIZATION OF DRINKING WATER [4 to 6 drops of Lugol’s solution (0. 03g KIO3/20 ml H2O )] in a glass of water IODIZED OIL (Lipiodol 0.5 to 1 ml deep IM) EDUCATION AND COMMUNICATION
85
A nutritional plan to end malnutrition
THE PHILIPPINE PLAN OF ACTION FOR NUTRITION (PPAN) 2017-2022

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