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The diet and patient health Flashcards

(42 cards)

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1
Q

What factors can influence patient health (5)

A
  1. General socioeconomic, cultural and environmental conditions
  2. Living and working conditions
  3. Social and community influences
  4. Individual lifestyle factors
  5. Age, sex and hereditary factors
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2
Q

What are non-modifiable factors that determine health (3)

A
  1. Age
  2. Sex
  3. Ethnicity
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3
Q

What are modifiable factors that determine health (4)

A
  1. Lifestyle factors (diet, exercise, smoking & alcohol consumption)
  2. Social and community needs (significant others and social support)
  3. Living and working conditions
  4. General socio-economic, cultural and environmental conditions
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4
Q

What are the three key elements of public health (3)

A
  1. Health protection and prevention
  2. Health and social care
  3. Health improvement
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5
Q

What makes up a well-balanced diet (6)

A
  1. Carbohydrate
  2. Protein
  3. Fat
  4. Fibre
  5. Vitamins
  6. Minerals and trace elements
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6
Q

What is the importance of a well-balanced diet (2)

A
  1. An important element contributing towards health
  2. May impact upon morbidity and mortality
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7
Q

What are diet-related diseases (6)

A
  1. Cardiovascular disease
  2. Hypertension and stroke
  3. Cancer
  4. Obesity
  5. Constipation
  6. Diabetes
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8
Q

What is the importance of carbohydrates (5)

A
  1. Compounds containing Carbon, Hydrogen and Oxygen
  2. The most important source of energy in the diet
  3. Obtained by eating fruit, vegetables and grains
  4. Compounds oxidised to liberate heat and energy
  5. Account for 40-50% of our total energy intake
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9
Q

What are the types of carbohydrates (4)

A
  1. Monosaccharides → glucose, fructose, galactose
  2. Disaccharides → sucrose, lactose, maltose
  3. Oligosaccharides → fructo-OG, galacto-OG
  4. Polysaccharides → starch
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10
Q

What role does Insulin have in carbohydrate metabolism (2)

A
  1. Produced in beta cells of pancreatic islets
  2. Aids the movement of glucose into the cell for metabolic activity
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11
Q

What role does adrenaline have in carbohydrate metabolism (2)

A
  1. produced in the adrenal medulla
  2. Stimulates the release of glucose from the breakdown of glycogen in the liver
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12
Q

What role does glucagon have in carbohydrate metabolism (2)

A
  1. Produced in the alpha cells of pancreatic islets
  2. Aids the release of glucose from glycogen within the liver
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13
Q

What role does growth hormone have in carbohydrate metabolism (2)

A
  1. Produced in the pituitary gland
  2. Reduces the capacity of insulin to cause glucose uptake, hence increasing blood sugar levels
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14
Q

What may decreased glucose availability lead to (2)

A
  1. Fat metabolism
  2. Protein metabolism
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15
Q

What does the metabolism of fatty acids lead to (9)

A
  1. starvation
  2. high levels of ketone bodies to form (acetoacetic acid and b-hydroxybutyrate)
  3. Ketoacidosis – can cause the pH of blood to decrease
  4. Lethargy
  5. Frequent urination / excessive thirst
  6. Dry skin
  7. Shortness of breath
  8. coma
  9. death
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16
Q

What is the importance of protein in the diet (6)

A
  1. A key component of cells in the body
  2. Obtained in the diet from plants and animals
  3. Composed of: Carbon, Hydrogen, Nitrogen, Oxygen and Sulphur
  4. The only source of nitrogen for the body
  5. We need amino acids to make proteins
  6. Diet: Essential and non-essential amino acids
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17
Q

What are protein functions (4)

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A
  1. Energy source
  2. Replace protein lost through metabolism
  3. Required for synthesis of some hormones and haemoglobin
  4. Produce new tissue (i.e. during wound healing)
18
Q

What can protein deficiency within the diet lead to (4)

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A
  1. Issues with growth/tissue replacement
  2. Breakdown of tissue for energy
  3. Kwashiorkor disease (edematous malnutrition)
  4. Marasmus (a form of serious malnourishment)
19
Q

What are fats (2)

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A
  1. Formed via the combination of glycerol and fatty acids
  2. Molecules composed of Carbon, Hydrogen and Oxygen
20
Q

What are the arrangements of fats (3)

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A
  1. Saturated
  2. Monounsaturated
  3. Polyunsaturated
21
Q

What are examples of fats within the diet (3)

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A
  1. Butter
  2. Lard
  3. Olive oil
22
Q

What are the functions of fats within the body (6)

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A
  1. Energy source
  2. Body structure (i.e. nerves and brain)
  3. Protection (i.e. vital organs)
  4. Insulation
  5. Energy store (i.e. adipose tissue)
  6. Absorption of fat-soluble vitamins
23
Q

What are the consequences of excess fat in the diet (4)

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A
  1. Weight gain
  2. Obesity
  3. Cardiovascular issues (i.e. stroke)
  4. Coronary heart disease
24
Q

What are the consequences of a deficiency of fat in the diet (4)

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A
  1. Flaky and itchy skin
  2. Diarrhoea
  3. Infections
  4. Growth and wound healing may be impaired
25
What is fibre (4)
1. Referred to as ‘non-starch polysaccharides’ (NSP) 2. An essential component of a well-balanced diet 3. Soluble NSP: Pectins, plant gums and mucilages 4. Non-soluble NSP: Cellulose and lignin
26
What are the effects of fibre on the body (11)
1. increased chewing 2. increased salivation 3. increased satiety in the stomach 4. decreased rate of emptying in the stomach 5. increased content volume in the small intestine 6. increased transit time in the small intestine 7. decreases the speed of absorption in the small intestine 8. increased stool bulk (LI) 9. increased stool water content (LI) 10. increased stool bacterial level (LI) 11. increased defaecation frequency (LI)
27
What are the benefits of NSP in relation to constipation (2)
1. Normal colonic function and prevention of constipation 2. Increase in faecal weight and bulk
28
What are the benefits of NSP in relation to diverticular disease (2)
1. Increased faecal volume and softer stool reduced intestinal pressure 2. Relives the issue and reduces the frequency of episodes
29
What are the benefits of NSP in relation to colonic cancer (2)
1. Suggestions that a NSP enriched diet may be protective 2. NSP may bind to carcinogens, dilute carcinogens and reduce gut transit time
30
What is the benefit of NSP in relation to cardiovascular disease (2)
1. The use of some types of NSP may alter lipid metabolism 2. Link unclear
31
What are the benefits of NSP in relation to obesity (2)
1. NSP foodstuffs are tough and bulky and therefore take longer to eat 2. The individual will feel full after a meal for longer
32
What is the benefit of NSP in relation to diabetes
NSP may slow the intestinal absorption of sugars
33
What are vitamins and their importance (7)
1. Substances that have specific functions in the body 2. Support / enable normal metabolism 3. Humans obtain sufficient quantities in a healthy diet 4. Low/insufficient levels → Impaired biological reactions 5. Vitamin deficiency manifests from dietary insufficiency 6. Water soluble vitamins: B and C 7. Fat-soluble vitamins: A, D, E and K
34
What are minerals and trace elements (3)
1. Inorganic materials that are crucial for regular activity and development of cells and body systems 2. Obtained from food and water 3. A well-balanced diet assures we acquire what we need
35
What are the acute signs of malnutrition (6)
1. lethargy 2. frequent infections 3. Delayed recovery time 4. delayed wound healing 5. poor concentration 6. depression
36
What are the chronic signs of malnutrition (8)
1. Low birth weight 2. High infant mortality 3. Low height for age 4. Low weight for height 5. Low weight for age 6. Increased maternal mortality 7. Decreased work capacity 8. Famine - Kwashiorkor disease & Marasmus
37
What are the causes of obesity (6)
1. poor diet 2. excessive alcohol intake 3. lack of physical activity 4. ethnicity and genetics 5. medical conditions 6. medication
38
What are the indicators for obesity (2)
1. BMI 2. Waist circumference
39
What are the risks of obesity (14)
1. type 2 diabetes 2. depression 3. some cancers 4. coronary heart disease 5. sleep apnoea 6. gallstones 7. stroke 8. osteoarthritis 9. GORD 10. liver disease 11. kidney disease 12. metabolic syndrome 13. hypertension 14. hypercholesterolaemia
40
How is obesity treated (4)
1. Change of diet – healthy eating 2. Increase energy expenditure 3. Medication: Orlistat (lipase inhibitor) 4. Weight loss (metabolic) surgery
41
What is the pharmacists’ role in patient diet and health (4)
1. Provision of health promotion/improvement services 2. Pharmacists are well-placed to support the individual: 3. Accessible and free for all to consult plus hold a sound understanding of disease states, medication and lifestyle guidance 4. Important to apply all healthcare training and communication skills from your degree and empathetically advise with understanding
42
What are the aspects of the pharmacists’ role in patient diet and health (4)
1. Providing verbal / written information on medication and the diet 2. Displaying posters / educational material to aid comprehension 3. Prescribing treatment, if suitably trained 4. Signposting to other healthcare professionals

Blood and nutrition (17 decks)

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