Nutrition Ch. 14

Epidemiological

(Research the incidence, distribution, and control of disease in a population) include cross-sectional, case- control, and cohort designs.

Fortified foods

(calcium-fortified juices)

Modified foods

(low-fat, low-sodium foods)

Whole foods

(oats, fruits)

Six Classes of Nutrients

1. Carbohydrates 2. Proteins 3. Lipids (fats) 4. Vitamins 5. Minerals 6. Water

1g of carbohydrate yields

4 kCal/g (energy)

1g of protein yields

4 kCal/g (energy)

1g of fat yields

9 kCal/g (energy)

Macronutrients

Are needed in larger amounts (carbohydrates, lipids & proteins)

Micronutrients

Are needed in much smaller amounts (vitamins & minerals)

Ethnic heritage or traditions

Are strong influences on eating. (Mexicans = tacos, Italians = pasta)

Laboratory

Based Experiments- Include animal studies and laboratory-based in vitro studies. Researchers feed animal's special diet that provide/omit specific nutrients and then observe any changes in health. Such studies test possible disease causes and treatments in a laboratory where all conditions can be founds.

Body weight and image

Can affect food choices both positively and negatively. (dietary supplements or protein shakes)

Eating for emotional comfort

Can be the result of changes in brain chemistry that occur when foods are consumed. While this may be appropriate at times, it can lead to overeating. (unwinding with a late night snack or glass of wine)

Organic Nutrients

Carbohydrates, lipids, proteins & vitamins

Secondary Nutrient Deficiencies

Caused by disease or drugs

Habits

Comforting and food choices are often just a habit. (eating cereal every morning for breakfast because you have done so for forever)

Protein

Contains C, H, O, AND Nitrogen (organic)

Carbohydrates, lipids & vitamins

Contains Carbon, Hydrogen and Oxygen (organic)

Water

Contains H and O (inorganic)

Minerals

Contains Minerals (organic)

Estimated Average Requirement (EAR)

Defines the requirement of a nutrient that supports a specific function in the body for half of the healthy population.

Energy (Kcals) From Foods

Energy is measured in kCalories (calories, kilocalories, kCalories, kcal). Kilojoules (kJ) = kcal x 4.2. (Remember: Alcohol yields 7 kcal/g of energy, but is not considered a nutrient)

Types of research designs

Epidemiological studies, laboratory-based studies & human intervention/clinical trials

Nutrition Assessment of Individuals

Evaluates the many factors that influence/ reflect nutritional health. "A" "B" "C" "D"

Personal preferences

For flavors of food are the main reason people make food choices and choices can be influenced by genetics. (the sweetness of sugar or the savoriness of salt)

Essential Nutrients

Has to be obtained from foods, cannot be made in the body, or cannot make in sufficient quantities.

Primary Nutrient Deficiencies

Inadequate dietary intake

Anecdote

Information based on personal experience, not reliable scientific information.

Tolerable Upper Intake Levels (UL)

Is a maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.

Anthropometric data

Measure physical characteristics including height and weight. "A"

Inorganic Nutrients

Minerals & water

Conduction Research

Nutrition Research tests hypotheses and develops theories.

Physical Examination

Of the eyes, skin, tongue etc. require skill and reveal possible nutrition imbalances. "C"

Factors Affecting Food Choices

Personal preferences, habit, ethnic heritage/traditions, social interactions, availability, convenience & economy, positive & negative associations, emotions, values, body weight & image, and nutrition & health benefits

How much activity per day does MyPyramid recommend?

Physical activity should be moderate or vigorous and add up to at least 30 minutes per day.

Adequate Intakes (AI)

Reflects the average daily amount of a nutrient without an established RDA that appears to be sufficient.

Historical Information

Regarding diet, health status, drug use & socioeconomic status is gathered. "D"

Chronic Diseases

Research indicates that behavior and certain conditions are related to disease. Five of six leading causes of death have a relationship with diet or alcohol. Many leading causes of death have a relationship with obesity.

Human Clinical Trials

Researchers ask people to adopt a new behavior. These trials help determine the effectiveness of such intervention on the development or prevention of disease.

List the information contained on diet cards.

Resident's name and information about special diets, allergies, likes and dislikes, as well as any other dietary instructions.

Risk Factors for Chronic Diseases

Risk factors persist over time. Risk factors cluster and focusing on one factor may improve another. Risk factors in perspective: The most prominent are tobacco use, diet and activity patterns and alcohol use.

Why is it very important to check resident identification against the diet card before serving meal trays?

Special diets are ordered for residents who have certain illnesses or conditions.Serving a resident the wrong food can cause serious problems, such as allergic reactions and possibly death

Nutrition Genomics

Study of nutrition, genomics and molecular biology

Laboratory tests

Such as blood & urine analysis detect early signs of nutrition "B"

Values

Such as religious beliefs, political views, or environmental concerns may affect food choices. (not eating read meat during Easter)

Recommended Dietary Allowances (RDA)

Use the EAR as a base and include sufficient daily amounts of nutrients to meet the known nutrient needs of practically all (98%) healthy populations. This recommendation considers deficiencies.

There are many positive and negative associations

With food that affect what food is chosen to eat. (disliking a food when you are a child, sweets when rewarded)

Example of Energy

Yielding Nutrients- Proteins are found in structures such as the muscles and skin and help to regulate activities such as digestion and energy metabolism.

Energy

Yielding Nutrients- The nutrients that break down to yield energy the body can use (carbohydrate, fat, & protein)

Food availability, convenience, and the economy

are affecting many food choices in. (canned soups, fast foods, dollar menu)

List two factors that influence food choices.

cultural and ethnic background

Identify what each of the six colored bands of My Pyramid stand for. Which color band is the smallest and why?

grains, vegetables, fruits, fats, milk, meat & beans. The smallest is the fats because we need the smallest proportion of fats compared to the rest of the items.

List five common nutritional problems that elderly people may experience.

less saliva creates problems with swallowing, medications, decrease in physical activity, less ability to smell and taste, inability to see the way food looks, problems with teeth and dentures, depression, special diets

Social interactions

such as special events, customs, and holidays are shared by groups of people. Food is often involved. (cake at birthday parties or popcorn on movie nights)

The nutrition and health benefits of functional foods

such as whole, modified, or fortified foods, are becoming more popular. Functional foods Provide health benefits beyond their nutrient contributions (all natural foods or organic)

List the six basic nutrients and identify which nutrient is the most essential for life.

water, fats, carbohydrates, proteins, vitamins, minerals