Nufs 139 Exam 1

Front 1

7 Scientific Method Steps

Back 1

1. question or observation
2. purpose of the study or hypothesis
3. design the study
i. 2 main types (observational & experimental)
4. Implement the research design
5. Collect & analyze data
6. Interpret results
7. State results. Accept/reject hypothesis.

Front 2

Malnutrition

Back 2

Over consumption or under consumption of any essential nutrient.

Front 3

4 Types of Malnutrition

Back 3

1. Over Consumption of Macronutrients (calorie nutrients)
2. Vitamin-Mineral (Micronutrient) Deficiency
3. Protein-Calorie Malnutrition
4. Secondary Malnutrition

Front 4

Over consumption of nutrients that provide calories.

Back 4

a. Carbohydrates/sugar
b. Fat
c. Protein

Front 5

Impact of Malnutrition

Back 5

1. Health
i. Malnutrition is single most condition that increases the chance for disease
ii. Infants & children’s immune systems are less developed than adults -more susceptible to diseases

2. Growth
i. Causes low birth weight, stunting, wasting, underweight

3. Cognitive Development - Impacts the rapid brain development up to age 2

4. Productivity - Less productive in jobs and at school

Front 6

Who has Vitamin A deficiency?

Back 6

1. Pregnant women
a. Deficiency is common during last trimester when need for Vitamin A is highest for the unborn child. Mother will experience night blindness.
b. Infant will be born with visual damage
c. May be associated with elevated mother-to-child HIV transmission.

2. Children
a. Leading cause of preventable blindness and visual impairment.
b. Increases risk of death from diarrhea and measles

Front 7

Vitamin A Supplementation Meta Analysis

Back 7

a. 23% less deaths in children under 5 years of age

b. Decreased deaths from diarrhea and measles but not from respiratory diseases

c. Decreases the severity of diarrhea and measles

d. Supplements effective where there is - poverty, existing Vitamin A deficiency, diarrhea or measles common

e. Effectiveness was not dependent on high potency dosing but rather the improvement of vitamin A status

Front 8

Iron Deficiency

Back 8

1. Not enough iron to carry adequate oxygen to cells.
2. In children; effects growth, development and mental performance.
3. In pregnant women; increases the risk for a miscarriage, maternal mortality & low-birth weight
4. Adults; lethargy and loss of productivity

Front 9

At risk for Iron Deficiency…

Back 9

• People with inadequate daily intake of iron
• Women of child-bearing age
• Pregnant & breastfeeding women
• Infants, children, & teens in rapid growth
• Drinking tea and high fiber foods decreases absorption of iron in plants
• Plant-based diet (vegetarians)

Front 10

Iron Deficiency Intervention

Back 10

• Fortification of grain products-
• In U.S. grains supply 1/3 of iron for most people
• Supplementation for pregnant, lactating women, women of childbearing age and children
• Dietary Diversification
• Foods rich in Vitamin C increase absorption of iron from plants (beans, lentils, green leafy veggies).
• Cooking in iron skillet increases iron content of food
• Breastfeeding
• Excellent dietary sources (meat, poultry, seafood)

Front 11

Protein-Calorie Malnutrition

Back 11

• Insufficient protein and/or calories to support normal body functions
• Can only be solved by increasing the amount of food eaten.
• Effects growth, health and activity, and is life threatening.

Front 12

2 Types of Protein-Calorie Malnutrition

Back 12

• Kwashiorkor develops when there is protein deficiency though adequate calories from carbohydrates

• Marasmus occurs from a deficiency of both protein and calories. Deficient in energy nutrients

Front 13

Secondary Malnutrition

Back 13

1. It doesn’t result directly from the diet.
2. Caused by factors such as illness.
3. Common causes are diarrhea (dehydration) and intestinal parasites
4. Inhibits digestion & absorption of essential nutrients.
5. Lack of clean water

Front 14

What is a Nutrient?

Back 14

Any substance that the body can use for nourishment (provide energy, maintain, repair tissues, or regulate functions.)

Front 15

Essential Nutrients

Back 15

Nutrients the body can’t make. They are required in our diet to live and for good health

Front 16

6 Types of Essential Nutrients

Back 16

1. Carbohydrates
2. Fat
3. Protein
4. Vitamins -13
5. Minerals - 15
6. Water – safe for drinking

Front 17

What is a calorie?

Back 17

The way we measure the energy that food provides

Front 18

Carbs & Fat are primary source of calories for body

Back 18

Carbs = 4 calories/gram
Fat = 9 calories/gram
Protein = 4 calories/gram

Front 19

Where is protein found?

Back 19

Animal and plant foods

Front 20

How are proteins made?

Back 20

Amino acids (AA) linked together.

Amino acids are the building blocks of all proteins (as letters of alphabet are building blocks for words)

Front 21

Your body makes protein from 20 different AA

Back 21

a. 11 Nonessential – can be made in the body

b. 9 Essential – must be supplied by food

Front 22

Why do you need protein?

Back 22

1. Growth, Repair & Replacement of Tissue
a. Main job is to build muscle, bone, skin and hair

2. Protect you from illness
a. Antibodies are made from protein

3. Enzymes & Hormones

4. Fluid Balance (Edema – swelling from build up of fluid between cells)

5. Energy

Front 23

Essential Nutrient Functions

Back 23

a. Vitamins = 13 - needed in small amounts
i. Fat soluble - stored in liver & fat (Vitamin A)
ii. Functions = Aids in digestion, absorption, metabolism

b. Minerals =15 – needed in small amounts
i. Examples = iodine, iron, zinc, calcium, potassium…
ii. Functions = Growth & development, body structures (bones), regulates body processes (heart beat)

c. Water= Must be safe to drink
i. Most important nutrient
ii. Functions = Carries nutrients through the body, cleanses blood, provides environment for reactions

Front 24

False ideas about hunger

Back 24

1. Not Enough Food in the World
a. Global food supply is abundant, not scarce
b. Many times people are too poor to buy the food

2. Too Many People
a. Social and economic issues are the root cause, high population is the “symptom”.
b. Population soars in places where jobs, education, gender equality and old age security are not possible.
3. More Food Aid Will Help the Hungry
a. Many times it reinforces the problem instead of creating change.
b. Many times food fails to reach the hungry people
c. Creates a temporary food surplus that undercuts local production

Front 25

Correlation (Association)

Back 25

When a change in onevariable is RELATED to a change in another variable.

Front 26

Cause and Effect

Back 26

When a change in one variable CAUSES a change in another variable

Front 27

2 Main Types of Research Design

Back 27

1. Observational - Epidemiological, Prospective, Retrospective

2. Experimental - Intervention, Clinical Trial

Front 28

Meta-analysis

Back 28

Results of several similar small studies arepooled to search for a finding only a very largestudy can reveal.

Front 29

Food insecurity

Back 29

when people don’t know where their next meal will come from
How many people are food insecure in US?

Hint 29

1 in 6 Americans

Front 30

Where does the US rank for food insecurity among advanced economy countries?

Back 30

Worst

Front 31

Food desert

Back 31

mom+pop shops withn no fruits and veggies

Front 32

How many people live in food deserts in US?

Back 32

Approx . 23.5 million people