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69 Cards in this Set
- Front
- Back
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Nutrition
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foundation for life and health based on food requirements of humans for activity, growth, maintenance, reproduction, and lactation; includes the intake, digestion, and utilization of nutrients for tissue maintenance and provision of energy.
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Nutrients are substances that the body utilizes from foods that are consumed; required by the body for growth maintenance and repair, includes 6 categories
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*Carbs
*Fats *Proteins *Vitamins *Minerals *Water |
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Essential Nutrients
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required for human life, must obtain from food or supplements,body does not make
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Nonessential Nutrients
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the body utilizes but is not required for life
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Macronutrients
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essential nutrients that provide energy, proteins, fats and carbohydrates
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Micronutrients
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essential nutrients that the body needs in small amounts; they serve to regulate and control the functions of the body; all micronutrients are either vitamins or minerals
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Healthy People 2010 (HP 2010) 20 nutrition related priorities of new objectives. It’s based on achieving 2 paramount goals
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1. Increase quality and years of healthy life by reducing risk factors of chronic disorders
2. Eliminate health disparities |
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Food and nutrient consumption objectives
Fruit intake: |
increase those who consume at least 2 servings from 28% to 75%
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Food and nutrient consumption objectives
Vegetable intake: |
increase those who consume at least 3 daily servings, with at least one-third being dark green or orange, from 3% to 50%
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Food and nutrient consumption objectives
Grain product intake: |
increase those who eat at least 6 daily servings, with at least 3 being whole grains, from 7% to 50%
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Food and nutrient consumption objectives
Saturated fat intake: |
increase the proportion of those who consume <10% of calories from saturated fat from 36% to 75%
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Food and nutrient consumption objectives
Total fat intake: |
increase those who consume no more than 30% of calories from total fat from 33% to 75%
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Food and nutrient consumption objectives
Sodium intake: |
increase the proportion of those who consume 2400mg or less daily from 21% to65%
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Food and nutrient consumption objectives
Calcium intake: |
increase those who meet dietary recommendations from 46% to 75% (like 3 cups of milk a day)
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Nutritional Assessment
BMI (Body Mass Index) |
Based on ht/wt.
Correlates w/body fat Ask about recent changes in ht/wt Less than 24 increase of motality rates in hospitilized pts. 25-29 overwieght 30-39 obese over 40 extremely obese |
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Nutritional Assessment
Biochemical Assessment#1 |
Reflects tissue level of nutrient.
Albumin-3.5-5-depends on norm liver function & adequate amino acids. Pre-albumin-5-9-measures protein deficiency. Stores of albumin may not decrease until malnutrition is severe. (overhydration, liver or renal desease, burns) |
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Nutritional Assessment
Biochemical Assessment#2 |
Transferrin-protein that binds and carries iron from intestine through the serum.
Lymphocyte-may decrease in acute malnourishment. Serum electrolytes-info reguarding fluid/e levels-kidney function. |
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Nutritional Assessment
Physical Assessment |
Body wt, hair, keeth, tongue, skeletal muscle wating, abdoment, lower extremities, neuro assessment.
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Dietary Data
24 hour recall |
Quantities, ask if typical, frequency of food from major good groups.
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Dietary Data
Food Record |
3-7 days
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Dietary Data
Dietary interview |
Good rapport/effective communication.
nondirective, exploratory, nonjudgemental, determine quantities, methods of piep., sources vit/min/herbs, income range |
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Dietary Data
Character of general intake |
avoid leading questions "sugar or cream'
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Dietary Data
Cultural and religious considerations |
Some prohibited foods or bev.
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Dietary Data
fat intake and cholesterol |
Trans fat-bad.
Associated w/CAD & CUA. Has to on the label |
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Dietary Data
nitrogen balance |
Intake=output, Use BUN to measure.
Protein-indicator of loss of nitrogen, do not want to break down protein for entergy. |
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Dietary Data
adolescent considerations |
Time of critical growth & development of lifelong eating habits. If iron, folate, ca below recommended levels, better chance of eating disorder.
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Dietary Data
assessment of home/community |
Physiologic/emotiona status. environmental support, availability of resources.
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Carbohydrates/General info
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- excellent energy source
- convenient/economical *simple CHOs = glucose/sucrose (table sugar, ETOH, cereal) *complex CHOs = starch/fiber – reduce heart disease, DM, cancer (takes longer to break down) - recommend intake 45-65% kcals/day - HP2010 says 5 veg/4fruit and 6 grains (most of our carbs need to be comples, whet, oats and barley) |
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CHO Function
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- most efficient energy supply
- spares protein for specific uses if enough CHOs are consumed - if not enough CHOs available, fat is metabolized which forms ketones - ketoacidosis results when insufficient CHOs consumed - brain/nerve tissue function best on glucose/CHOs although proteins/lipids can provide energy for most body needs prn - glycogen is stored glucose in liver/muscle for reserve energy - CHO metabolism forms blood glucose homeostasis @ 70-120 ml/dl - gluconeogenesis – glucose produced from fat and protein |
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Complex CHO's general info
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55 -60% calories in diet, 50-100g day to spare protein and prevent ketosis
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Complex CHO's Starches
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?
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Complex CHO's fiber
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substances in plant food, including CHOs and lignin, which are undigestible by humans
*-positve benefits – wt. control, reduce constipation, hemorrhoids, appendicitis, diverticulosis, colon CA, heart disease, DM - grains, legumes, some veges/fruit -whole grains – best source – more CHOs than any other foods ex: wheat, oats, barley, rice, corn, rye -whole wheat flour superior to enriched white flour -positive benefits when low fat/low sugar/low sodium/no fry - two types – soluble and insoluble |
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Fats (Lipids)
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30% total, <10% saturated in diet
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Fats (Lipids)
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30% total, <10% saturated in diet
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Functions of lipids
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1. Participates in cell metabolism
2.provides stored energy (adipose tissue) – 1 lb body fat = 3500 kcals of energy 3.protect organs 4.insulation for body/nerves 5. absorption and transport (lipoproteins) |
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Cholesterol
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waxy substance found in all body tissues
-highest in egg yolks and organ meats -types of lipoproteins •very low density lipoproteins (VLDLs) •low density lipoproteins (LDLs) = plaque = atherosclerosis •high density lipoproteins (HDLs) = remove cholesterol |
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Essential fatty acids
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linoeic (omega 6) shown to lower serum cholesterol, prolong clotting time, and prevent cardiac disease, aid in brain development: vegetable oils, peanuts and eggs linolenic (omega 3) has preventative effects on heart disease, decreased blood clotting, decreased BP, and decrease cardiac mortality; found in salad, cooking oil, margarine, fish oils, and fatty fish (dark skinned fish)
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Nonessential fatty acids
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In almost everything else.
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Saturated Fat
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hydrogen attached to all bonding sites found in meats, butter fat, shortening, veg oil, egg yolks, dairy, palm/coconut oil
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Monounsaturated Fats
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one unsaturated double bond – found in olive oil, peanuts, canola oil
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Polyunsaturated Fats
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2+ unsaturated double bonds – found in vegetable oils, corn, safflower, wheat germ, canola, sesame, sunflower
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Transfats
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hydrogen attached to monounsaturated or polyunsaturated fats to produce semi-solid product. Increase amounts associated with increased risk for CAD, CVA
*food labels must contain this info. |
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Reducing Fat Intake
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-educate children (start at a young age)
-community education -set an example |
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Fat Related Diseases
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1. coronary artery disease – high cholesterol – plaque
2.CA – breast, colon, prostate 3.DM – 2 4.HTN |
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Fat Replacers
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Olean/olestra (body doesn’t digest fat) ses-abdominal cramps and loose stools/ digestive distress (anal leakage) and nutrient losses; when olestra present in a meal ( ADEK)become unavailable for absorption. For that reason, olestra is fortified with A,D,E &K. Still can be high in calories and sodium.
Labeling: fat free items <0.5g of fat per serving Low fat items 3g or < per serving |
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Protein general info
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.-10%-20% recommended in diet
-essential a.a.s – found only in food -nonessential a.a.s. – made by liver protein excess can put body in ketosis state and provide excess fat/cholesterol -Only source of amino acid |
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Nitrogen Balance
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zero nitrogen balance - N in = N out normal in adults
-positive nitrogen balance- more N in than out for growth and healing (pregnant women, children, healing) -negative nitrogen balance- more N out than in when breaking down proteins (muscles and organs) ex; aging, physical illness, extreme stress, starvation, surgery, eating disorder, * dietary protein no matter how high the quality- will not be used efficiently and will not support growth when energy from carbs and fat is lacking* |
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3 main factors influence the body's requirements for protein
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Tissue growth needs
Quality of proteins Added needs due to illness |
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Function of Proteins
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a. Growth/maintenance (collagen)
b.Communicators/catalysts (hormones.insulin/fibrinogen/muscle contraction actin/myosin) c.Immune response (antibodies) d.Fluid and acid base regulation (albumin) e.Acid-base balance f.Transportation (hemoglobin,lipoproteins) g.Energy |
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Quality of Proteins
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should be complete and easily digestible, so sufficient # of amino acids reach the body’s cells. * egg protein
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Complete protein
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includes 9 essential a.a.s. (usually animal origin)
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Incomplete protein
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lacks 1+ essential a.a.s. (usually plant origin, x soybean)
•complementary protein- when 2 incompletes combined to form complete protein with essential amino acids in adequate amounts (mac-n-cheese, cereal and milk, peanut butter sandwich) |
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Protein containing foods-Go Lean with protein
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Milk, cheese, yogurt, Meat, poulty, fish, eggs, tofu, peanut butter, nuts, bread, cereal, vegetables
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Water- most indispensable nutrient of all #1
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•Constitutes about 60% of body weight/higher % of child
•Carries nutrients and waste products throughout the body •Participates in chemical reactions •Serves as a solvent for minerals, vitamins, amino acids, glucose •Aids in maintaining the body’s BP/temp |
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Water- most indispensable nutrient of all #2
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•Lubricant and cushion around joints
•Shock absorber eyes, spinal cord, amniotic sac •8-12 cups/day from food and beverage •Chloride (control microorganisms), Flouride(protects teeth) •Provides shape and rigidity to cells •Provides source of trace minerals |
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Water –Soluble Vitamins found in the water compartments of food
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•Distributed into water-filled compartments of the body
•Easily absorbed/easily excreted •Less likely to be toxic concentrations •Foods never deliver excessive amounts |
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Water-Soluble Vitamins
Thiamine (B1)-Function, Food Sources, Deficiency, excess |
Function-Coenzyme in CHO metabolism
Food Sources-Pork, wheat germ, fortified cereals Deficiency-Beriberi Wernicke-korsakoff syndrome |
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Water-Soluble Vitamins
Riboflavin (B2)-Function, Food Sources, Deficiency, excess |
Function-Coenzyme in protein & energy metab.
Food Sources-Milk, and enriched grains Deficiency-Ariboflavinosis cheilosis |
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Water-Soluble Vitamins
Niacin (B3)-Function, Food Sources, Deficiency, excess |
Function-Cofactor to enzymes involved in energy metab.
Food Sources-Meat, peanuts,legumes,coffee, Whole/enriched cereals, milk Deficiency-Pellagra: 3d’s dermatitis,diarrhea, dementia Excess-Vasodilation,liver damage,gout |
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Water-Soluble Vitamins
Vitamin B5 (panthothenic acid)Function, Food Sources, Deficiency, excess |
Function-Coenzyme in formation of coenzyme A (TCA cycle)
Food Sources-Widespread in foods milk,eggs, peanuts,whole grain cereals, legumes Deficiency-Fatigue,parathesia, weakness, leg cramps “burning feet syndrome” |
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Water-Soluble Vitamins
Vitamin B6 (pyridoxine)-Function, Food Sources, Deficiency, excess |
Function-Coenzyme energy metab. CNS; hgb synthesis
Food Sources-Pork,organ meat, whole grains, wheat germ, fortified cereals Deficiency-Dec. immune, peripheral neurop., neurologic def. |
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Water-Soluble Vitamins
Folic acid/folate Function, Food Sources, Deficiency, excess |
Function-Synthesis of DNA, growth/devel. Of RBC’s
Food Sources-Orange juice, liver, green leafy veggies, fruit Deficiency-Neural tube defects, megaloblastic anemia Excess-Pernicious anemia |
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Water-Soluble Vitamins
Vitamin B12 cyanocobalamin)-Function, Food Sources, Deficiency, excess |
Function-Synthesis of hgb,, RBC’s & DNA
Food Sources-Eggs,milk,meat, cheese fortified cereals Deficiency-Pernicious anemia, smooth beefy red tongue, CNS damage |
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Water-Soluble Vitamins
Vitamin C/ ascorbic acid Function, Food Sources, Deficiency, excess |
Function-Iron absorption, synthesis of neurotransmit
Food Sources-Citrus fruits, green vegetables, potatoes, tomatoes, strawberries Deficiency-Scurvy (bleeding gums), microcytic anemia Excess-Kidney stones, nausea, cramps. GI distress |
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Fat – Soluble Vitamins general infol
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usually occur together in the fats and oils of foods.
•Any condition that interferes with fat absorption/precipitates deficiency •Not readily excreted/can build up toxic concentrations (A,D,K esp.) |
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Fat – Soluble Vitamins
Vitamin A |
Function-Healthy skin,vision,bone growth, reproduction
Food Sources-Fish,liveroils,butter, eggs, milk, deep green, yellow and orange fruits Deficiency-Night blindness, xeropthalmia, softening of cornea, hard inflexible skin Excess-Yellow skin,HA,vomiting, weight loss, birth defects |
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Fat – Soluble Vitamins
Vitamin D |
Function-Regulation of calcium & phosphorus, bone mineralization
Food Sources-Butter, egg yolks,fish, liver, oils Deficiency-Bone malformation, rickets (children), osteomalacia (adults) Excess-Hypercalcemia, hypercalciuria |
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Fat – Soluble Vitamins
Vitamin E |
Function-Antioxidant properties, protects all cell membranes, synergistic effect w/selenium in dec. CAD, dec. LDL
Food Sources-Vegetable oils, salad dressings, wheat germ, oil, and peanuts Deficiency-Primary deficiency rare, secondary deficiency produce neurological disorders Excess-None but supplements contraindicated with anticoagulation drugs |
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Fat – Soluble Vitamins
Vitamin K |
Function-Cofactor in synthesis of blood clotting factors; protein formation
Food Sources-Green leafy veggies, cabbage and milk, bacterial synthesis in intestine provides ½ of body’s needs Deficiency-Hemorrhagic states, long term broad spectrum ATBX cause (b/c normal intestinal flora destroyed) Excess-Blood clotting and release of bilirubin can lead to toxic concentrations and brain damage |
