Exam 3 Study Questions

Total calorie requirement equation

BMR in calories + calories spend on activity

Estimate BMR equation

weight in pounds x 10 for women or 11 for men = BMR in calories

Estimate calories according to usual activity level equation

BMR in calories x 20% sedentary, 30% light activity, 40% moderate activity, 50% high activity = calories spent on activity

Evaluate BMI equation

weight (kg) / height (m^2)

Waist circumference requirements for men and women

<40 inches in men, <35 inches in women

Waist to hip ratio (WHR) equation

waist circumference / hip circumference

What WHR indicates central obesity risk?

0.5

What is a simple advice for healthy WHR?

keep waist to less than half your height

What is a healthy BMI range

18.5-25

What is considered underweight in BMI

<18.5

What BMI range is overweight

25-30

What BMI is obese

30

Nutrient density

ratio of beneficial ingredients to food's energy content for the amount consumed

Calorie density

number of calories in an amount of food

What is the minimum amount of moderate-intensity activity per week?

2 hours 30 minutes

What are some suggestions for increasing activity levels

find something enjoyable, use buddy system, spread out activity, start slowly and slowly increase, keep activity log

Example of light activity

walking, housework

Examples of moderate physical activity

cardiorespiratory endurance exercises, jogging, walking briskly, weight training

Examples of vigorous physical activity

running, high intensity weight training, interval training

Changes on food labels

servings per container in larger bold type, serving size reflects how much is typically eaten at one time, calories are in bold, percent daily values updated, new added sugars included, vitamins, footnote better explains daily value

Functional foods

foods offering health benefits beyond nutritional value

Examples of functional foods

berries, soy foods, oats, fatty fish, green tea, nuts, citrus fruits, spinach, kale, broccoli, cauliflower, cabbage

What are symptoms of foodborne illness usually mistaken for?

flu

Examples of foodborne illnesses from least to most dangerous

campylobacter, norovirus, listeria monocytogenes, toxoplasma gondii, salmonella nontyphoidal

Ways to keep food safe

hand hygiene, do not cross contaminate, refrigeration, cook to proper temperature

Food - medication interactions (5)

calcium rich foods and antibiotics, pickled fermented foods and MAIOs, vitamin k and warfarin, alcohol and prescription stimulants, grapefruit juice and statins

Supplement - medication interactions patient education

discuss supplement use with physician, only single-supplement products should be used and in small doses, monitor for adverse effects

Positive results of GMOs

greater crop yields, greater resistance, longer shelf life, better flavor, new food varieties

Concerns about GMOs

unwanted changes in nutritional content, creation of allergens, toxic effects on bodily organs

Food irradiation or "cold pasturization"

reduces or eliminates pathogens that can cause foodborne illness

"Typical American diet"

cross-cultural food creations, convenience foods, restaurant sourced meals

Core foods

provide significant source of calories and are regularly included in the diet, typically complex carbs

Examples of core foods

rice, noodles, eggs, bread

Secondary foods

foods widely consumed but not on a daily basis, vary with availability

Examples of secondary foods

dairy, sugars, meats

Peripheral foods

eaten occasionally, typically based on individual's preferences

Examples of peripheral foods

cake, ice cream, candy

Nutrition of traditional "soul food"

high in fat, cholesterol, sodium, often breaded and fried, reserved for special occasions and holidays

Nutrition of traditional Mexican diet

low-fat, high-fiber, many complex carbohydrates and vegetable proteins, pork, goat, poultry, lactose intolerance is common

Nutrition of traditional Asian diets

rice and wheat, cooked foods, high sodium intake

Roman Catholics nutritional restrictions

no meat on ash wednesday or fridays in lent, avoid food and beverages one hour before communion, several fast days during year

Eastern Orthodox Christians nutritional restrictions

numerous feast and fast days

Mormons dietary restrictions

no coffee, tea, alcohol, or tobacco; limit meats, eat mostly grains, fast once per month

Seventh-Day Adventists nutrition restrictions

lacto-ovo vegetarians, no overeating, no coffee, tea, and alcohol; 5-6 hours between meals without snacking

Judaism diet restrictions

no kosher animals, no blood, milk and meat are never combined

Islam diet restrictions

no pork, no carnivorous animals, no birds of prey, no land animals without ears, no gelatin, no blood, no intoxicants

Hinduism diet restricitons

nonviolence as applied to foods, mostly vegetarian, no beef or alcohol

Buddhism diet restrictions

lacto-ovo vegetarians

What is the lacto-ovo vegetarian diet?

grains, fruits and vegetables, legumes, seeds, nuts, dairy products, and eggs

Recommended weight gain for pregnancy in BMI <18.5

28-40 lbs

Recommended weight gain for pregnancy in BMI 18.5-24.9

25-35 lbs

Recommended weight gain for pregnancy in BMI 25-29.9

15-25 lbs

Recommended weight gain for pregnancy in BMI >30

11-20 lbs

Potential nutrient deficiencies during pregnancy

folic acid, iron

Benefit of folic acid supplementation

decrease risk of neural tube defects

Recommended dose of folic acid supplements

400μg/day

Benefit of iron supplements

decreased risk of low birth weight, decreased risk of preterm delivery and perinatal mortality

Recommended dose of iron supplements

27mg/day

What are other supplements that pregnant women can be recommended?

multivitamin and mineral supplement

Nursing interventions for nausea during pregnancy

eat easily digested carbs, frequent small snacks, avoid liquids with meals, limit high-fat foods

Nursing interventions for constipation during pregnancy

increase fiber intake, increase fluid intake, hot water with lemon or prune, regular exercise

Nursing interventions for heartburn during pregnancy

Small frequent meals, eliminate liquids before and after meals, avoid coffee, high-fat, spices, lying down or bending while eating

Breastfeeding contraindications

galactosemia, illegal drug use, tuberculosis, HIV/AIDS, certain drugs

Benefits of breastfeeding for infant

optimum nutrition, enhances immune protection, reduce allergies, lessens risk of overfeeding, aids in development, lowers risk for obesity, reduces constipation or diarrhea

Benefits of breastfeeding for mother

strengthen bond, reduced financial cost, less preparation and cleanup, inhibits ovulation, decreases risk of postpartum depression, lowers risk of developing type 2 diabetes, breast and ovarian cancers

How is formula different from breast milk?

no antibodies in formula, nutrients are not as easily absorbed, babies gain weight more quickly, risk of overfeeding

Nutrients most likely to be deficient in children and adolescents

fiber, vitamin A, calcium, iron, potassium

Health risks related to breakfast skipping

lower intake of vitamins and minerals

Some barriers parents face against obesity prevention for their children

lack of time, belief that children will outgrow excess weight, lack of knowledge, fear they will cause eating disorders

Define "aging"

gradual, inevitable, and complex process that eventually leads to organ, tissue, and function impairments

How do calorie and nutrient requirements change with aging?

less calories, more nutrients

Why is protein, fiber, water, vitamin D, vitamin B12, calcium and iron are of concern in older adults?

higher amounts of protein is used to stimulate protein synthesis, altered sense of thirst and decreased ability to urinate increases risk of dehydration and hyponatremia, fiber protects against coronary heart disease, reduced ability to make vitamin d, low bone density means increased calcium requirements, atrophic gastritis may limit ability to digest b12

Four nutrient related concerns in older adults

obesity, alzheimer's disease, malnutrition, frailty