Nutrition Exam 2

Total Calories =

(gram of ___)*(# kcal/gm)

ADMR fat

20-35%

The Percent Daily Value listed on food labels for fat, saturated fat, carbohydrate, and dietary fiber is based on a _______-calorie diet.

2000

How many calories does fat provide per gram

9

Occurs when eating patterns of people who move change to resemble those of the host country

Dietary Acculturation

Amount of a nutrient that is estimated to meet the requirement of half of healthy people in a particular life stage or gender group Not based solely on the prevention of nutrient deficiencies Consideration for reducing the risk of chronic disease. Takes into account the bioavailability of the nutrient. Values are used to determine RDA values.

Estimated Average Requirement (EAR)

Similar to the Estimated Average Requirements (EAR) Defined as the dietary energy intake predicted to maintain energy balance in healthy, normal- weight individuals of a defined age, gender, weight, height, and level of physical activity consistent with good health

Estimated Energy Requirements (EER)

Important before and during pregnancy in prevention of neural tube defects

Folic Acid

Healthy People 2030 Overall Nutrition Objectives Healthier ______ Access Healthcare and Worksite Settings ________ Status _________ Insecurity Food and __________ Consumption

Food Weight Food Nutrient

________________ functional foods A blend of food and pharmacy ("phoods") Food has one or more _______________ ingredients added.

Manufactured functional

The amount of calories expended in a 24 hr period to fuel the involuntary activities of the body at rest.

Resting Metabolic Rate (RMR) or Resting Energy Expenditure (REE)

refers to age related loss of skeletal muscle mass and function. Loss of muscle strength Loss of fast twitch muscle Intramuscular fat infiltration Functional limitations and falls with long bone fractures

Sarcopenia

Foods widely consumed but not on a daily basis Vary with availability

Secondary Foods

Portion sizes Change the environment Food should be less _____________, less __________, and proportioned in ____________ quantities.

accessible, visible, smaller

Percent daily value may not be ___________ for an individual

accurate

Is set when an RDA cannot be determined due to lack of sufficient data on requirements. A recommended average daily intake level thought to meet or exceed the needs of virtually all members of a life stage/gender group based on observed or experimentally determined estimates of nutrient intake by groups of healthy people Primary purpose is as a goal for the nutrient intake of individuals.

adequate intake (AI)

Calories come from

carbohydrates, protein, fat, and alcohol.

Drawback of BMI: Does not take body ______________ into account

composition

State of energy balance is the relationship between the amount of calories ___________ and the amount of calories ___________.

consumed, expended

Nutrient amounts used to calculate the %_______ ______ are not all based on current dietary reference intakes (DRIs).

daily value

Dietary Goals for Elderly Nutrient ________ meals Share meals with others/family __ or more meals per day _______ + ml fluid/d Independence in choices __________ diet Optimal dining experience Energy ________ ranges vary

dense 3 1500 Liberalized needs

Ingredient list Listed in _____________ order by weight

descending

Location of excess body fat may be a more important and reliable indicator of ___________ risk.

disease

If unable to give breast milk what should be used

iron-fortified infant formula

Federal law requires irradiated food to be ____________.

labeled

2020-2025 Dietary Guidelines for Americans alcohol goal

less than 2 drinks for men less than 1 for women

Foster self-feeding for _____-regulation

self

AMDR protein

10-35%

Older Adult BMI ___-___ acceptable for ages 65 and older Increased ____________ fat stores ________________ (muscle mass loss) Weight _____ Bone _____ ___________ skin

23-30 visceral Sarcopenia loss loss Fragile

Total weight gain for normal BMI (18.5-24.9)

25-35 lbs

Provide a significant source of calories and are regularly included in the diet, usually on a daily basis are typically complex carbohydrates.

Core Foods

EAR is more towards what vs EER

EAR- vitamins and minerals EER- calories

Generally applies to foods that provide health benefits beyond basic nutrition - natural or manufactured.

Functional foods

High fiber, high vegetables (rather than animal proteins), low fat Pork, goat, and poultry are the most used animal proteins. Dietary acculturation causes diet to become higher in fat and sugar and unhealthy. A high prevalence of overweight and obesity A high prevalence of type 2 diabetes Cavities and gingivitis are common. High alcohol use Traditional diets tend to be high in carbs (beans and rice and/or corn tortilla). groups from here are deficient in folate, calcium, iron, vitamin A and C. Lactose intolerance is common.

Hispanic/Latino diet pattern

is used to reduce or eliminate pathogens that can cause food-borne illness. Sometimes referred to as "cold pasteurization" Most extensively studied food-processing technique available in the world.

Irradiation

Eating a permissible diet is an important part of religious practice. If Halal menu is not available, offer vegetarian or vegan diet choices. Kosher classification can be used for commercially prepared foods. Fasting is a common practice. Halal: dietary laws "permissible" All foods of plant origin and some animal origin (lamb, goat, camel, cow, chicken), if they conform to the method of slaughtering Haram: foods that are prohibited "forbidden" Pork, blood, and animals not slaughtered according to Halal specifications. Alcohol

Islam Diet Pattern

"World of Wisdom" Do not use coffee, tea, alcohol, or tobacco Possible caffeinated soft drinks may also be prohibited. Limit meats; eat mostly grains Fasting for at least 2 consecutive meals on the first Sunday of each month Some fast 1 day per month.

Mormon Diet

Food label serving sizes may also differ from size equivalents used in ____________.

MyPlate

Compulsive intake of non-food substances over a sustained period of time Clay/dirt, laundry starch, ice/freezer frost, soap, paint Cornstarch, baking soda Screen for nutritional deficiencies and exposure to toxic substances

PICA

It may underestimate or overestimate the contribution to an individual's diet, depending on how many calories the individual actually needs.

Percent daily value

Eaten sporadically Typically based on an individual's preferences, not cultural norms

Peripheral foods

Represent the average daily recommended intake to meet the nutrient requirements of 97-98% of healthy individuals by life stage and gender. Based on specific criteria indicators Set high enough to account for daily variations in intake.

Recommended Dietary Allowances (RDAs)

Many are lacto-ovo vegetarians and choose low fat foods. Strict Kosher diet is usually maintained (no pork, shellfish, and some other foods). Overeating is avoided. Coffee, tea, caffeinated drinks and alcohol are prohibited. Five to 6 hours between meals without snacking Water consumed before and after meals. Strong seasonings avoided

Seventh-Day Adventists

BMI __________________ measurements and bioelectrical impedance can assess body composition, but neither technique is widely used.

Skinfold

Highest level of average daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population. Not intended to be a recommended level of intake

Tolerable Upper Intake Level (UL)

Introduction to solids ___________________- baby foods or purees, single ingredients to start ___________________- straight to table food

Traditional Baby led weaning

Growth Chart Infants and children 0-2 years of age in the U.S.

WHO growth charts

Even when all food consumed is measured, the nutrient values available in food composition references represent _________, not actual, nutrition content.

average

Portion sizes have __________ over the last 20 years. "Portion ____________" appears to be a widespread problem.

grown distortion

Generally, food habits are one of the ______ behaviors people change through acculturation.

last

All information that appears on the Nutrition Facts label is specific for the size __________ listed.

portion

A _____________ energy balance occurs when calorie intake exceeds calorie output.

positive

Avoid eating ____ sprouts and unwashed fresh fruits and vegetables

raw

Toddler Nutrition Growth and appetite _____ ____________ increases Should be transitioned to table foods by __ year Start transition from infant formula to ______ ____ milk ____ should replace bottle

slow Pickiness 1 whole cow's Cup

convenience foods are often high in

sodium

Regulated by the FDA as foods

supplements

Storing a disproportionate amount of total body fat in the abdomen increases risks for

type 2 diabetes, dyslipidemia, hypertension, and cardiovascular disease.

BMI Formula:

weight (kg)/[height (m)]2

Older Adult Protein RDA ___ g/kg from age of 19 + Low ___________ intakes are associated with those in nursing homes and chronic illnesses RDA .8 is controversial. More may be needed to offset ______________ Intake of ___-___ g per meal beneficial to best absorption Protein taken after __________ recommended for maintenance of muscle tissue Needs dependent on _________ state and recent history

.8 protein sarcopenia 20-25 exercise disease

Total weight gain for obese BMI (>30)

11-20 lbs

Infant nutrition 0-6 months- ____ calories/kg/day, ___ g protein/kg/day 6-12 months ____ calories/kg/day, ___ g protein/kg/day

110, 2.2 100, 1.6

Main source of nutrition still from breast milk or formula until ___ mo.

12

Serves as the federal policy on nutrition Updated every 5 years Evidence-based recommendations on diet and physical activity to promote health and decrease the risk of chronic diet-related diseases

2020-2025 Dietary Guidelines for Americans

Loss of lean tissue that usually occurs with aging beginning sometime around age ___. One reason why calorie requirements decrease as people get older.

30

How many calories do carbs provide per gram

4

How many calories does protein provide per gram

4

Abdominal fat is clinically defined as a waist circumference ≥___ in. in men and ≥___ in. in women.

40, 35

____ mcg folic acid/day from fortified foods and/or supplements + folate-rich foods at least 1-2 months before pregnancy Increases to ____ mcg folic acid/day during pregnancy

400 600

AMDR carbs

45-65%

Introduction to solid foods when?

6 months

Basal metabolic rate (BMR) accounts for approximately ___% of total calories expended

60

How many calories does alcohol provide per gram

7

Broad ranges for each energy nutrient CHO Protein Fat Expressed as a percentage of total calories consumed Associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients

Acceptable Macronutrient Distribution Ranges (AMDR)

Dairy products are not typically consumed in high quantities Calcium is sometimes consumed through tofu and small fish with bones. Fish, pork, and poultry are often the main sources of protein. Vegetables and fruits may make up a significant portion of the diet, as well as rice. Nuts and dried beans are also typically consumed. Sodium content can be high.

Asian American Diet Pattern

Folic acid, also known as folate, is a __ vitamin

B

Caloric cost of staying alive or the amount of calories required to fuel the involuntary activities of the body at rest after a 12-hour fast

Basal metabolism (BMR or BEE)

Growth Chart Children 2-20 years of age in the U.S.

CDC growth charts

Specialized growth charts for

CSHCN

Breast milk Significant benefits ______________- high protein, low fat, fat soluble vitamins and antibodies _______________- more fat, lactose and water soluble vitamins _______________- 90% water, 6% lactose, 3% fat, 1% protein Exclusive breastfeeding for first __-__ weeks WHO recommends for up to __ years

Colostrum Transitional Mature 6-8 2

Toddler Feeding Regimens Structured meal and snack times to provide ______________ Limit milk to __-__ ounces daily Limit 100% juice to no more than ___ ounces daily Portion sizes appropriate for toddler size (approx. __ adult portion) Involve toddlers in food ______________, _____________

Consistency 18-24 4 ¼ shopping, preparation

Three main _______ denominations: Orthodox, Conservative, and Reform 25-30% of American Jews observe Kosher laws 17% of American Jewish families consume Kosher meat all of the tine,

Jewish

"Kashrut" is the set of dietary laws. Certain foods and food prep practices are believed to be unfit and are prohibited. Foods in accordance with the dietary laws of "Kashrut" are call Kosher. Dietary practices vary depending on the individual. Kosher certification assures that the food was prepared to dietary laws. Classifications of foods: Fleishik (meat) Milchik (dairy) Pareve (neutral)

Judaism diet pattern

2020-2025 Dietary Guidelines for Americans Sodium goal

Less than 2300 mg

Major cause of food-borne illnesses is unsanitary food ___________.

handling

Healthy People 2030 Goal: Promote _________ and reduce chronic disease _______ through consumption of healthful _______ and achievement and maintenance of healthy body _________.

health risk diets weights

Lean tissue (muscle mass) contributes to a ___________ metabolic rate than fat tissue.

higher

Food sources of folate: ____________, green leafy __________, citrus _______ and juices Fortified foods: ________, cereals, pastas

legumes, vegetables, fruits breads

The ________ active a person is, the greater the proportion of calories used for basal energy expenditure (BEE).

less

2020-2025 Dietary Guidelines for Americans saturated fat goal

less than 10 percent of calories

2020-2025 Dietary Guidelines for Americans sugar goal

less than 10 percent of calories

2020-2025 Dietary Guidelines for Americans Goals: 1. Follow a healthy dietary pattern at every ______ ______ 2. customize and enjoy ___________ _________ food and beverage choices to reflect personal preferences, cultural traditions, and budgetary concerns 3. Focus on meeting ______ _______ needs with nutrient-dense foods and beverages and stay within __________ limits 4. Limit foods and beverages higher in added __________, _____________ fat, and _________, and limit ____________ beverages

life stage nutrient dense food group, calorie sugars, saturated, sodium, alcoholic

There may be slight differences in the serving size among different _______________.

manufacturers

Methyl mercury Higher mercury levels in children associated with deficits in __________, learning, and ____________ __-__ oz. seafood/week meets recommendations for omega-3 fatty acid intake Limit albacore tuna to __ oz./week Avoid shark, swordfish, tilefish, king mackerel

memory, behavior 8-12 6

Older Adults Physiological Changes Affecting Appetite Decreased _______________ Taste and __________ changes Altered ___ function _____________ and neurotransmitter changes Appetite ____________/food intake ____________ Decreased _________ sensitivity Reduced ________ production Changes in ___________/dentition

metabolism olfactory GI Hormone decreases, decreases thirst saliva chewing

A ______________ calorie balance occurs when calorie output exceeds intake.

negative

Organically grown foods are comparable to conventionally grown foods in ________ and __________ value.

taste, nutritional