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94 Cards in this Set
- Front
- Back
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How many calories is considered low, moderate, and high based on a 2,000 calorie/day diet?
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40 calories is low
100 calories is moderate 400 calories is high |
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What nutrients should I limit?
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Nutrients to limit – stay below 100% of the DV for each of these nutrients per day
1. total fat (saturated and trans) 2. cholesterol 3. sodium |
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What nutrients should I get enough of?
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nutrients to get enough of – try to get 100% of the DV for each of these nutrients per day
1. dietary fiber 2. vitamin A 3. vitamin C 4. calcium 5. iron |
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General importance of footnote?
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based on a 2,000 calorie diet for ♀ and 2,500 calorie diet for ♂
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How can I tell if the % daily value is high or low?
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read the right side -quick guide to %DV
a. 5% or less is low b. 20% or more is high |
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Which nutrients have no % daily value?
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i. Trans fat
ii. Sugars - non-essential 1.look at the ingredient list for added sugars (first ingredient listed is usually present in the largest amount) iii. protein |
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Recommended daily calcium intake
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* 100% daily value = 1,000mg calcium
* 30% daily value = 300mg calcium = one cup of milk * 130% daily value = 1,300mg calcium = daily goal for teens |
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To determine caloric needs, Estimated energy requirement (EER) equations developed by the Institute of Medicine to calculate what?
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to calculate the energy needs for each gender/age group, by using use height, weight, and physical activity levels
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Goals based on dietary reference intakes and/or dietary guidelines standards for:
Which 9 vitamins? |
A, C, E, thiamin, riboflavin, niacin, B6, folate, B12
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Goals based on dietary reference intakes and/or dietary guidelines standards for:
Which 8 minerals? |
a. Adequate intake – potassium and calcium
b. Upper limit – sodium c. Recommended dietary allowance – phosphorus, magnesium, iron, zinc, copper |
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Goals based on dietary reference intakes and/or dietary guidelines standards for:
Which 8 macronutrients? |
a. Acceptable macronutrient distribution range and recommended dietary allowance – protein, carbohydrate
b. Adequate intake – fiber c. Adequate intake and acceptable macronutrient distribution range – linoleic acid and total fat d. As low as possible – cholesterol and saturated fat |
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Nutrient profile of food group? (Equation)
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Σ (nutrient contribution of each food x likelihood of each food being eaten)n
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Remaining calories after nutrient needs were met were identified as?
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“discretionary calories”
discretionary calories = (total estimated energy requirement) – (essential calories) |
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Discretionary calories may be used to?
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i. Increase amount of food selected from a food group
ii. Consume foods that are not in the lowest fat form iii. Add oil, fat, or sugar to food iv. Consume alcohol |
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Grain consumption recommendations? (ratio whole to refined)
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50:50 % of whole grains to refined grains
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Steps for reading a nutrient label
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i. Start with the serving size and amount per container
ii. Check the calories iii. Nutrients to limit iv. nutrients to get enough of v. read the footnote vi. read the right side |
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Nutrition
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sum of dietary quality and physiological and biological activity necessary to maintain life
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Dietary quality
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agricultural or industrial sources of food, nutrient content, organoleptic appeal, variety and adequacy.
dietary quality defines health. |
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Diet
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customary allowance of food and drink taken by any person day to day
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Food nutrients
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a chemical substance that is present in food and is needed by the body for maintenance (H2O is a nutrient)
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Non-nutrients
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chemical substances present in food that enhance, mediate or sustain optimum health status in concert with nutrients.
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Between _______and _______ biologically distinct types of foods are required for healthy diets in the course of 1 week.
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20,30
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Nutrition – the __________ and ________ of dietary quality and physiological and biological activity necessary to maintain life and meet requirements for growth, development,
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science, sum
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Dietary _________ defines health.
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quality
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organoleptic appeal deal with what part of the diet?
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dietary quality
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Optimal nutrition
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a physiological state whereby an individual is both:
i. Receiving (consuming and assimilating) and ii. Using (metabolically processing) |
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Nutrient – a __________ substance that is present in food and is needed by the body in adequate ratio and proportion for growth, maintenance, and repair of damaged tissues
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chemical
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Non-nutrients – ___________ substances present in food that enhance, mediate or sustain optimum health status in concert with nutrients.
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chemical,
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Non-nutrients – chemical substances present in food that ___________, ____________ or ____________ optimum health status in concert with nutrients.
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enhance, mediate or sustain
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f. Optimal nutrition---a physiological state whereby an individual is both:
i. ____________ (consuming and assimilating) and ii. ____________ (metabolically processing) |
Receiving ; Using
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Optimal nutrition definition
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Essential nutrients provided adn used to maintain health and well-being at the highest level possible
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How many known nutrients are available in dietary products?
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MORE THAN 50
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Nutrient Density
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food is in their leanest or most low-fat form and with no added sugar
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Amino acid required for infants but not for adults?
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Arginine
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What are the nutrients essential for humans?
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water, amino acids, vitamins, minerals, fatty acids
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What element is unique to amino acids?
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nitrogen
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Largest source of protein is _____________?
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muscle
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___________ is second largest energy storage for the body after ____________ – primary storage
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protein; adipose tissue
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Loss of ____% of body protein is detrimental
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>30%
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Protein balance in body
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in and out amounts are approx. equal
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Fats and lipids are defined as a class of compounds soluble in _____________, including acetone, ether, and chloroform.
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organic solvents
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Fats and lipids are defined as a class of compounds soluble in organic solvents, including _______________, ____________, and ______________
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acetone, ether, and chloroform.
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____________(16:0) is the most common saturated fatty acid
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Palmitic acid
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Essential fa’s
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a.) linolenic—precursor to Omega-3
b.) linoleic—precursor to Omega-6 |
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Essential fa’s---
a.) linolenic—precursor to ____________ b.) linoleic—precursor to ____________ |
Omega-3; Omega-6
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triglycerides
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fat stores
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What are lipoproteins purpose in the body?
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fat transport
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What is cholesterol's purpose in the body?
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precursor to hormones steroids
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hidden fats in food;
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-31%--fats and oils (5% is butter)
-26%--meat and alternatives (fresh meat is 10%) -17%--milk products (5% or which is fluid milk) -13%--grain products (2% is cereal and 11% is baked goods) -11%--prepared foods -2%--fruits and veggies |
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the more highly ___________ the fat is the more it is like saturated fat, this means that there are no double bonds...What type of fat is the best fat?
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hydrogenated, MONO (saturated) is the best fat.
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Saturated fats have no C-C _______ bonds, usually ________ at room temp
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double, solid
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Saturation of the following:
canola oil olive oil vegetable shortening beef fat coconut oil |
canola oil—more than 50% is mono
olive oil—has the most mono (near 75% mono) vegetable shortening—almost 50% mono beef fat—almost 50% mono coconut oil—least amount of mono |
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Which oils have the most & least monosaturated fat?
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olive oil - most mono (good)
coconut oil - least mono (bad) |
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Where can you find trans fat?
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margarine, some milk, beef, lots of crackers, hydrogenated vegetable oil
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people need to eat ________ % less solid fat in order to meet recommendations
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50%
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cholesterol is also a precursor of ______________( needed for fat digestion)
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bile acids
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Why are essential fatty acids important in diet?
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aid in immune function and vision, help form cell membranes, and produce hormone-like compounds called eicosanoids (helps maintain b.p. and GI tract).
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macronutrients
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1. Protein
2. Carbs 3. FA and Lipids 4. Water |
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Why is water an essential macronutrient?
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our body is about 60% water, we need about 2L of water/fluids a day
-acts as a solvent -transports nutrients and waste -body form and structure -body temp regulator -body lubricant |
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micronutrient
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Vitamins: & Minerals
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Which vitamins are water soluble?
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B vitamins (8) and Vit C
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Which vitamins are fat soluble?
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Vit A & Retinoids, Vit D, E, & K
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Whiat are the major minerals needed as micronutrients?
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Na, P, S, Cl, Ca, Mg, K
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Whiat are the trace minerals needed as micronutrients?
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Fe, Se, Cu, F, I, Mn, Cr, Zn, and Molybdenum
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What are methods used to determine essential nutrient requirements?
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a. Biochemical Measurements
b. Balance Studies c. Clinical Evaluation |
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For a nutrient to be considered essential 3 things are needed?
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1. its omission from diet leads to decline in certain aspects of human health
2. if omitted nutrient is restored to the diet before permanent damage occurs, human health disturbed by its absence should regain normal function 3. a specific biological function must be identified |
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Elements of NUTRITIONAL assessment
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a. Anthropometrics
b. Biochemical Test c. Clinical observation d. Dietary intake e. Medical/Social hx f. Physical assessment |
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What is a NUTRITIONAL assessment?
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a). a diagnostic tool that helps to find nutritional status—measurement of extent to which physiological need
for nutrients are being met b). measure of oral health status c). measure of general health status |
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Benefits of NUTRITIONAL Assessment
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-increased probability of successful tx
1. Improved wound healing 2. Greater tissue resistance 3. Prevention of complications assoc. w/ infection, trauma, or surgery -improvement of pt general health -builds teams -improves image of dentistry |
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Major reason why DIETARY ASESSMENT differs from NUTIRTIONAL ASSESSMENT?
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Dietary assessment - a screening process and tool (Ex: characterize current intake)
Nutritiional assessment - a diagnostic tool (Ex: find health status) |
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Dietary assessment:is used as a screening process and tool for what?
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-a characterization of current intake
-useful in determining need for further nutritional assessment -NOT sufficient for Medical Nutrition Therapy -sufficient for Nutrition Education and Guidance |
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What are the methods of dietary assessment?
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1. Prospective---food diaries and weighed intakes
2. Retrospective—diet recalls and food frequency |
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In a dietary assessment, if food diary recall is >1 day, accuracy depends on the _________, is an estimate of quantities reported, and the subject is active in the participation
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subject
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In a dietary assessment, if food diary recall is 1 day, accuracy depends on ______________, an estimate of quantities reported, and the subject is passive in the participation
-food frequency varies in the record, varies in the method or accuracy, semi-estimate of quantities reported, and the subject is passive in participation |
interviewer
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The food diary and food frequency reflects actual and usual intake, whereas the 24 hour recall just reflects the ________ intake. The ___________ method identifies patterns but is the least accurate, and the __________ is the most accurate but require time and literacy, the 24 hour recall relies on memory but is useful with illiterate and saves time.
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usual ; food frequency ; food diary
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Who is at greatest risk for dental caries?
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• Kids with socioeconomic risk factors
• Adults 55yrs old or more • Enamel hypoplasia—mediated by gestational status—Vit D and A deficiencies and Protein Energy Malnutrition (PEM) during fetal development |
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Enamel hypoplasia—mediated by _____________ status—Vit D and A deficiencies and Protein Energy Malnutrition (PEM) during fetal development
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gestational
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• Enamel hypoplasia—mediated by gestational status—_________ and ________ deficiencies and ___________________ during fetal development.
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Vit D, Vit A, Protein Energy Malnutrition (PEM)
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peak ages for dental caries
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• 2-5 for deciduous caries
• Early adolescence for permanent dentition • Among the elderly |
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etiology of caries - protective factors
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• Salivary proteins
• F, Ca, and PO4 • Dietary components |
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etiology of caries - pathological factors
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• Reduced saliva
• Bacteria • Frequency of fermentable carbs |
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cariogenic definition in nutrition
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foods or beverages that contain fermentable carbs that can
be metabolized by oral bacteria to cause a drop is plaque pH to below 5.7 and results in tooth enamel demineralization |
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cariogenic—foods or beverages that contain ______________ that can be metabolized by oral bacteria to cause a drop is plaque
pH to below __________ and results in tooth enamel demineralization |
fermentable carbs; 5.7
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Foods that are cariogenic
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• Fermentable carbs
• Gummy/sticky foods • High in sugar foods • Fruit juices • Coke, sport drinks b/c of acid content • Starchy food (crackers and bread) • Syrup and pancakes • Chocolate • Raisin muffin |
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cariostatic—foods or beverages that cannot be ______________ by dental plaque and that may contribute to a positive oral environment
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metabolized
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define cariostatic
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foods or beverages that cannot be metabolizedby dental plaque and that may contribute to a positive oral environment
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Components of a Biochemical test in a Nutritional Assessment
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• blood glucose
• body composition—creatinine-height ratio, hydroxyproline • electrolytes • Protein-Energy Status -albumin: -serum albumin is the major visceral protein produced by the liver -hypoalbuminemia—predictor of protein mal-nutrition -less than 3g/dL—predicts death -less than 3.5g/dL—suggests chronic PEM -can be effected by liver, renal, or GI disease, can be influenced by hydration -serum transferring: -effected by tissue iron stores -total Iron Binding Capacity (TIBC) -thyroxine-binding prealbumin and retinol-binding protein are both affected by infections and inflammatory states • Hb • Lipid Status -HDL, LDL, cholesterol, homocysteine -cholesterol--*less is a link to disease; *more is a link to mortality • Serum Folate • Micronutrient status • plasma pyridoxal 5-phosphate |
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Components of a Medical/Social hx in a Nutritional Assessment
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• family hx of chronic disease
• socioeconomic status and lifestyle • educational status • meds and supplements • allergies • pregnancy, lactation, growth • weight changes • occupation, religion, ethnicity |
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Components of a Physical assessment in a Nutritional Assessment
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• anthropometrics—height, weight, BMI, waist/hip ratio, head circumference (infants), and skinfold thickness (trunk for men and extremity for women)
-factors that affect the accuracy of body weight as predictor of nutritional status: *edema or ascities *massive tumor growth *massive obesity that masks protein mal-nutrition *extreme changes in energy/Na intake • clinical observations—cells of oral mucosa turn-over every 3-7 days, they are the most sensitive markers of adequate nutritional status • hydration • mucosal xerosis, swollen tongue, sunken eyeballs • increased temp • decreased urine output, constipation • nausea/vomiting • decreased b.p. • mental confusion |
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foods and food components to reduce
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Reduce daily sodium intake to less than 2,300 milligrams to 1,500 mg among persons who are 51 and older and those of any age who are African American or have hypertension, diabetes, or chronic kidney disease.
Consume less than 10 percent of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids. Consume less than 300 mg per day of dietary cholesterol. Keep trans fatty acid consumption as low as possible by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils, and by limiting other solid fats. Reduce the intake of calories from solid fats and added sugars. Limit refined grains, especially refined grain foods that contain solid fats, added sugars, and sodium. If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and two drinks per day for men |
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foods and nutrients to increase
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Increase vegetable and fruit intake.
Eat a variety of vegetables, especially dark-green and red and orange vegetables and beans and peas. Consume at least half of all grains as whole grains. Increase whole-grain intake by replacing refined grains with whole grains. Increase intake of fat-free or low-fat milk and milk products, such as milk, yogurt, cheese, or fortified soy beverages.6 Choose a variety of protein foods, which include seafood, lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry. Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and/or are sources of oils. Use oils to replace solid fats where possible. Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D, which are nutrients of concern in American diets. These foods include vegetables, fruits, |
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_____________ deficiency is an example of acute (primary) malnutrition which results is epithelial abnormalities such as mucosal candidiasis
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Iron
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Secondary causes of malnutrition include
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Chronic Disease
Congenital/Infectious Disease Neoplastic Disease Physical Impairment Addictions Dental Problems |
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Primary causes of malnutrition include
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Inadequate diet
and/or imbalance |
