Terms Flashcards
(46 cards)
EAR
Estimated average requirement - amount of a nutrient that is estimated to meet the requirement of HALF of all healthy individuals in the population
100 gm/d (carbs)
AI
Adequate intake - observed intakes of the nutrient by a group of healthy persons
9 Essential Amino Acids
HILL MPTTV
Principal contributor to resting energy expenditure
Lean body mass
Metabolic adaptation
Maintenance of > or = 10% reduction in body weight results in decreased EE and increased muscle efficiency
How does glycemic index vary?
Preparation - fat, fiber, and acid lower the glycemic index; cooking starches (pasta) longer - higher glycemic index
Ripeness - fruits like bananas have an increased glycemic index as they ripen
Combining high-glycemic index foods with lower will reduce the GI of a meal
Glycemic Index (GI)
How much and how quickly an ingested food affects blood glucose
Low GI >55, Med 56-79, High > 70
American Diet Association (ADA) Exchanges
Non-Starchy Veggies - 2 gm prot, 5 gm carb, 25 kcal
Protein - 7 gm prot, 0-8 gm fat, 35-100 kcal
Fat - 5 gm fat, 45 kcal
Dairy - 8 gm prot, 12 gm carb, 0-8 gm fat, 90-150 kcal
Fruit - 15 gm carb, 60 kcal
Starch - 3 gm prot, 15 gm carb, 0-1 gm fat, 80 kcal
RDA
Recommended daily allowance - average daily dietary intake of a nutrient that is sufficient to meet the requirement of NEARLY ALL healthy persons 130 gm/d (carbs) 56 gm/d (prot - M) 46 gm/d (prot-W) 25-38 gm/d (fiber)
Calorie?
Measure of energy 1 Calorie (Cal) = kilocalorie (kcal) = 1000 calories
Kcal/gram of macro-nutrients
Carbs - 4 kcal/gram Fat - 9 kcal/gram Protein - 4 kcal/gram water - 0 alcohol - 7 kcal/gram (not a maconutrient)
TEF
Thermogenic effect of food (increased energy expenditure); it is highest for protein and high protein diets; fat has the lowest TEF
FITTE
Exercise Rx: Frequency, Intensity, Time, Type, Enjoyment
MET
Metabolic Equivalent of Task
1 = RMR; <3 = Light; 3-6 = Moderate; >6 = Vigorous
Diets and Health Benefits Summary
Low Carb: dec TAG and DM2, inc HDL
Low Fat: dec LDL and total cholesterol
Mediterranean: dec CV mortality and DM2 (as well as LDL)
Veg/Vegan: dec LDL, CV mortality, and DM2
DASH: dec BP
Meal replace: best weight loss
VLCD: dec DM2, most aggressive dietary strategy
High protein, low GI: maintaining weight loss
GI sites of Nutrient Absorption
Duodenum - iron and calcium
Jejunum - Carbs, AAs, Potassium, many vitamins
Ileum - Water, K, Minerals, Salts, Fats (ADEK)
Colon - Vit K, Biotin, B12, B2, B1, water, sodium, Cl
Protein Maintenance and Weight loss
Maintenance - .7-1 mg/kg/d
Weight loss - 1.2 - 1.5 mg/kg/d (90-120 gm/d)
Benefits of 5-10% of weight loss
Reduction T2DM Improved BP Reduction CVD risk factors Improved lipid profiles Improvement in sleep apnea up to 50%
Mortality Data For Obesity
Least among BMI 22.5 to 25; mortality increases for each 5 kg/m2 increase in BMI; overweight BMI (25-29) at age 40 lived 3 years less, 30-30 lived 2-4 years less, BMI 40-45 lived 8-10 years (comparable with the effects of smoking)
BRFSS
Behavioral RIsk Factor Surveillance System -State level; telephone survey and underestimates obesity
NHANES
National Health and Nutrition Examination Survey - Nationwide, interviews and physical exams - random selection via census data
Edmonton Obesity Staging System
Stage 0 - No signs of risk factors
Stage 1 - subclinical risk factors
Stage 2 - Comorbidity requiring intervention
Stage 3 - Significant end organ damage
Stage 4 - End-stage disease or disability
International Diabetes Federation (IDF)
Asian Countries (overweight >23-24; Obesity > 27-29)
OMA Diagnosis of Obesity
Obesity is defined as a chronic, relapsing, multifactorial, neurobehavioral disease, wherein an increase in body fat promotes adipose tissue dysfunction and abnormal fat mass physical forces, resulting in adverse metabolic, bio mechanical, and psycho social health consequences.
