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overall nutrition Flashcards

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1
Q

list micro nutrients

A

vitamins and minerals needed for growth and development

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2
Q

list macro nutrients

A

protein carbohydrates fats water - needed in large amounts for growth and maintenance

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3
Q

what are NRV’s

A

Nutritional reference values - guidelines that define recommended intake of essential nutrients eg RDI, AI, EAR (estimated average requirement ) and UL.

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4
Q

What is the EAR and who is it used for

A

EAR = estimated average requirements used for healthy populations

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5
Q

what is the AMDR value for the macro nutrients

A

Carbs - 45-60%
fats - 20 - 35%
Protein - 15-25%

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6
Q

what are the principles of naturopathy

A

healing power of nature = vis matercatrix naturae
first do no harm = premium non nocere
treat the cause = toll causam
naturopath as teacher =Docere
treat the whole person = Tolle totum
prevention = preventare

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7
Q

list factors that effect diet and nutrition

A

Age
socio economic status
illness/disease
availability of foods
certain medications
physical activity
environment
stress
genetics
restrictive diets
non food substances eg alcohol, smoking

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8
Q

australian dietary guidelines (ADG)

A

aims - to promote health and well being
to decrease risk of dietary related illnesses eg diabetes
to decrease risk of dietary related condition eg obesity

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9
Q

who does the ADG not apply to?

A

The frail and elderly and people who exercise regularly

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10
Q

Who does the ADG apply to?

A

People who work long hours,
underweight people
medical conditions requiring dietary advice
common diet related risk factors including obesity

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11
Q

What does the ADG suggest to meet good health

A

limit foods high in sugar, saturated fats alcohol Achieve
maintain healthy weight - exercise and eat healthy foods and drink
store food safely
encourage breastfeeding
enjoy foods from 5 food groups

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12
Q

difference between nutritionists and dieticians

A

Nutritionist - qualified to provide nutritional advice r/t diets nutritional therapy and community health
Dietician - qulified to work in more setting and provide specialist medical mutiriton therapy in hospitals - they are accredited .

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13
Q

what are the signs of protein energy malnutrition

A

Weight loss, muscle loss, enlarged liver, oedema , hair and skin change

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14
Q

What are the signs of Vit A deficiency

A

Rough skin, Keratomalacia (cloudy cornea)

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15
Q

What are the signs of Iron deficiency

A

Pale conjunctiva, Sob on exertion, pale tongue, spoon shaped nails, spongy bleeding gums

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16
Q

what are the signs of over nutrtion

A

excess body weight, excess fat under skin

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17
Q

What is the formula for nitrogen balance?

A

nitrogen balance = intake - urine faeces and skin

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18
Q

What indicates a positive nitrogen balance?

A

intake is greater than loss and body builds protein

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19
Q

What indicates a negative nitrogen balance?

A

nitrogen loss exceeds intake & body loses protein

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20
Q

What are some conditions that can lead to a negative nitrogen balance?

A

illness, injury, infection

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21
Q

What does mRNA carry?

A

sequence codes of amino acids needed for the requirement of protein

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22
Q

What are the two types of nitrogen bases?

A
  • Purines (Adenine)
  • Pyrimidines (thymidine, uracil, cytosine)
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23
Q

What do purines create?

24
Q

What is the goal regarding uric acid?

Study These Flashcards
A

to rid uric acid through elimination

25
What can high protein intake and decreased uric acid excretion lead to?
gout and insulin resistance
26
What are some issues that can result in decreased uric acid?
* renal issues * high sodium * high intake of sugary drinks * genetics * diuretics * metabolic syndrome
27
What is deamination?
The removal of nitrogen amino groups from amino acids ## Footnote Deamination is part of protein metabolism and results in ammonia.
28
What does the liver convert ammonia into?
Urea ## Footnote This conversion helps prevent the build-up of toxic waste.
29
What are the roles of deamination?
* Prevents build-up of toxic waste * Helps energy production * Maintains nitrogen balance
30
What is transamination?
The transfer of nitrogen groups to a keto acid to make a non-essential amino acid ## Footnote This process requires vitamin B6.
31
What is the normal pH range of blood?
7.35 - 7.45 ## Footnote This range is crucial for homeostasis.
32
How do acidic foods affect pancreatic bicarbonate in the gut?
They grab H+ ions from pancreatic bicarbonate, decreasing its availability as a buffer.
33
What do alkaline foods produce?
Bicarbonate ## Footnote Bicarbonate is released into the blood and increases urinary pH.
34
What is the ideal ratio of acid to alkaline foods in diet?
20% acid and 80% alkaline
35
What is metabolic acidosis?
Higher pH that can lead to kidney stones, gout, and decreased bone density.
36
What is one advantage of nutrition software?
Provides a quantitative analysis of nutrient intake which can reveal primary nutritional imbalances, deficiencies, and excesses. ## Footnote This analysis helps in understanding the direct impact of nutrient intake on health.
37
What is a disadvantage of nutrition software?
Cannot inform of secondary imbalances arising from nutrient absorption, metabolism, illness, medications, and cannot provide analysis on food quality or cooking preparation techniques. ## Footnote These factors can significantly affect nutrient bioavailability.
38
What is the BMI range for obese class 3?
> 40 ## Footnote This classification is associated with the highest risk for obesity-related health issues.
39
What is a pro of the retrospective dietary assessment method?
Low cost and quick. ## Footnote This method allows for a rapid assessment of dietary intake.
40
What is a con of the retrospective dietary assessment method?
Relies on memory and the patient is likely to underestimate intake. ## Footnote Memory biases can lead to inaccurate dietary reporting.
41
What is a pro of prospective dietary assessment methods?
Improved accuracy, appealing to use technology, and doesn't rely on memory. ## Footnote These methods often provide a more reliable account of actual intake.
42
What is a con of prospective dietary assessment methods?
Likely to underreport, time consuming and costly. ## Footnote These factors can limit the feasibility of using these methods in large populations.
43
What is the purpose of nutritional assessment?
To understand nutritional status and nutrition-related disease risk in individuals and populations with the purpose of initiating treatment or intervention. ## Footnote Nutritional assessment helps in identifying potential health risks and planning appropriate dietary interventions.
44
What factors contribute to nutrition-related disease risks?
* Inadequate or poor quality nutrient intake * Medications and drugs * Conditions altering nutrient need and metabolism * Socioeconomic status * Environmental and occupational status * Sedentary lifestyle ## Footnote These factors can lead to malnutrition and various health issues.
45
What is malnutrition?
Malnutrition can result from either overnutrition or undernutrition. ## Footnote It encompasses a range of conditions, including obesity and nutrient deficiencies.
46
What is primary nutritional deficiency?
An inadequate intake of nutrients consumed in the diet. ## Footnote It occurs when dietary sources are insufficient to meet nutritional needs.
47
What is secondary nutritional deficiency?
Factors affecting absorption, metabolism, storage, and excretion of nutrients. ## Footnote This type of deficiency occurs despite adequate dietary intake due to underlying health issues.
48
What are the stages of nutritional deficiency assessment?
* Initial stages: covert or subclinical (not observed) * Overt stage: observed and unaddressed in subclinical ## Footnote Recognizing these stages is crucial for timely intervention.
49
Fill in the blank: Malnutrition can result from either _______ or _______.
[overnutrition] or [undernutrition].
50
Methods of assessment
A - anthropometric (body measurments, objective) B - Biochemical (lab testing, functional pathology - objective) C - Clinical - signs (objective)and symptoms (subjective), health history D - Dietary intake (subjective) E - Ecological, socio cultural and economic (subjective)
51
BMI weight to height - weight /height m2
18.5 - underweight 18.5 - 24.9 = normal 25 - 29.9 = overweight 30 - 34.9 = class 1 obese 35 - 39.9 = class 2 obese >40 = class 3 obese
52
Anthrometric body testing
circumference measures - waist = central fat layer - if circumference is > 94cm in males and >80cm females increases risks Growth charts 0-20 yrs referenced against population Skin fold thickness - estimates boy fat % from 7 sites Bioelectrical impedance analysis - Low electrical current between 2 electrodes in contact with hands/feet - measures water and fat free mass Deal energy X-ray absorption DEXA - bone mineral density Air displacement plethysmography or Bodpod - measures total body volume /density of a person while sitting in a pod.
53
Biochemical assessment tools
measures nutrient and biomarkers for nutrient status and disease progress Identifies 2nd and 3rd Static biochemical tests - hair, blood, saliva, stool, urine Functional pathology - measures nutrient status via intermediate metabolites and enzymes blood testing for organ function and nutrients
54
Clinical assessment tools
History taking - objective and subjective - Signs - objective - overt stages of nutrtional imbalances Symptoms - subjective - what the client feels Include family Hx
55
Dietary assessment tool
measure for nutrient intake - both subjective and objective and susceptible to under and over reporting used to identify deficiencies, excess and imbalances
56
ecological assessment tools
Environmental, social cultural influences - eg occupation, income, relationships, household composition, cultural/religious beliefs, food access, preparation skills, food storage & equipment assess to health care Poverty premium - up front costs of ingredients, cost of power, quipement and storage, information access, food access , risk of waste
57
Energy in food
protein = 17kj/g Carbs = 17kj/g fat = 37kj/g fibre = 8-13 kj/g alcohol =

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