HPEB 502 Test 1
Clinical Assessment
Clinical Assessment • Search for physical evidence of diet related diseases or deficiencies • General clinical examination, with special attention to organs like • hair, angles of the mouth, gums, nails, skin, eyes, tongue, muscles, bones and thyroid gland
Know what the typical American diet consists of and what we should reduce in the diet in order to prevent chronic disease
16% of kcal as proteins ◦ 10-35% advised ◦ ~66% from animal sources 50% of kcal as carbohydrate ◦ 45-65% advised ◦ ~50% from simple sugars 33% of kcal as fat ◦ 20-35% advised ◦ ~60 % from animal fats Choose foods low in saturated fat, trans fat, and sodium. As part of a healthy diet, eat plenty of fruits and vegetables, fiber-rich whole grains, fish (preferably oily fish-at least twice per week), nuts, legumes and seeds and try eating some meals without meat. Select lower fat dairy products and poultry (skinless).
Know the five overall goals of the 2015 Dietary Guidelines
5 Guidelines • 1. Follow a healthy eating pattern across the lifespan. • All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. • 2. Focus on variety, nutrient density, and amount. • To meet nutrient needs with calorie limits, choose a variety of nutrient dense foods across and within all food groups in recommended amounts. • 3. Limit calories from added sugars and saturated fats and reduce sodium intake. • Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns • 4. Shift to healthier food and beverage choices. • Choose nutrient-dense food and beverage choices across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. • 5. Support Healthy eating patterns for all. • Everyone has a role in helping to create and support healthy eating patterns in multiple settings worldwide, from home to school to work communities.
Know the definition of "essential nutrients" and why they are important
A substance that must be obtained from the diet because the body cannot make it in sufficient quantity to meet its needs. Omission leads to decline in health status Regain normal health when restored to the diet ◦ as long as no damage to tissues or organs Has specific biological function
What are the ABCDEs, and how are they used to assess nutrition status?
Anthropometric • Biochemical • Clinical • Dietary • Environmental (obtained through background assessment) • Medical, social, and family health history • Education level • Economic status
How many classes of nutrients are there? What are their names?
Carbohydrates Lipids Proteins Vitamins Minerals Water 6
Know the broad picture about functions of each organ system
Cardiovascular System •Blood flows through the heart and blood vessels from pumping of the heart •Blood circulates performing specific delivery and receiving functions. Lymphatic System • Contains lymph • Immune cells • Passage for large particles • Empties into veins leading to the heart Nervous System •Regulatory system • Central Nervous System • Brain and the spinal cord • Peripheral Nervous System • Branches out to organs Endocrine System • Secretes regulatory substances (hormones) • Examples: • Insulin • Thyroid hormones Immune System • The Immune System shelters humans from threats, such as diseases and toxins. Digestive System-The human digestive system consists of the gastrointestinal tract plus the accessory organs of digestion. Digestion involves the breakdown of food into smaller and smaller components, until they can be absorbed and assimilated into the body. The process of digestion has three stages.
Why are phytochemicals important to include in the diet?
Chemical compounds found in plants ◦ Not considered essential nutrients inhibit cancer growth and cardiovascular disease fights inflammation and tumor growth
Where does energy production take place?
mitochondria
Understand the variety of factors that influence food choices
social media, social network friends and family, food customs and culture, food cost, education, income, occupation, routines and habits, lifestyle, health nutrition concerns knowledge and beliefs, food marketing, food availability, food flavor, texture, and appearance, psychological needs
Understand the key locations of digestion in the body
stomach, small intestine, accessory organs
Know how to achieve a good nutritional status
• "Consume a variety of foods balanced by a moderate intake of each food." • Variety • Choose different foods • What are good and bad foods? • Balanced • Do not overeat any single type of food • Also include many "functional foods" • Moderation • Control portion size • Don't get too much of a good thing •\
Know the key messages of MyPlate
• Balancing calories • Enjoy your food, but eat less • Avoid oversized portions • Foods to increase • Make half your plate fruits and vegetables • Make at least half your grains whole • Switch to skim or 1% milk • Foods to reduce • Choose foods with lower sodium • Drink water instead of sugary drinks
What does the cell nucleus contain?
• Contains genetic material • DNA genes chromosomes
Know which Nutrient Standards are used on the Nutrition Facts Label
• DRIs are gender and age specific • FDA developed the Daily Values using the DRI's • DV's are the generic standard used on food labels • Allow for comparison
What are the four types of body tissues and what do they do?
• Epithelial • Connective • Muscle • Nervous Epithelial tissues are widespread throughout the body. They form the covering of all body surfaces, line body cavities and hollow organs, and are the major tissue in glands. They perform a variety of functions that include protection, secretion, absorption, excretion, filtration, diffusion, and sensory reception. Connective tissue is one of the four basic types of animal tissue, along with epithelial tissue, muscle tissue, and nervous tissue. It develops from the mesoderm. Connective tissue is found in between other tissues everywhere in the body, including the nervous system. Muscle tissue is a specialized tissue found in animals which functions by contracting, thereby applying forces to different parts of the body. Muscle tissue consists of fibers of muscle cells connected together in sheets and fibers. Nervous tissue is the term for groups of organized cells in the nervous system, which is the organ system that controls the body's movements, sends and carries signals to and from the different parts of the body, and has a role in controlling bodily functions such as digestion.
Anthropometric Assessment
• Height • Weight (and changes) • Skinfold thicknesses • Body circumferences
Know the purpose of the Daily Value and how to use it
• Rough guide for comparing nutrient content of a food to approximate human needs • Used on food labels • Based on a 2000 kcal diet The % DV for a nutrient is calculated by: dividing the amount of a nutrient in a serving size by its daily value, then. multiplying that number by 100.
Know the objectives of Healthy People 2020
•Attain high-quality, longer lives free of preventable disease and death •Achieve health equity •Create social and physical environments that promote good health •Promote quality of life
Understand the role of bacteria in the large intestine
•Bacteria break down lactose and some fiber
What is the "Freshman Fifteen"?
◦ Stressful situations ◦ University environment ◦ Peer pressure ◦ Alcohol ◦ Lack of Exercise ◦ Eating out ◦ Eating frequently ◦ Late night snacking gaining 15 pounds freshman year
Know what a kilocalorie (kcal) is • Know how many kcals are in each of the essential nutrients • Know how to calculate calorie content of foods
Kilocalorie (kcal): "The amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius" Carb-4 Protein-4 Fat-9 Alcohol-7
Know about the different study designs that make up the scientific method
Laboratory animal experiments Human studies ◦ Most convincing but sometimes not practical or ethical Case-control study Double-blind study Peer Review Follow-up studies
Limitations of Nutritional Assessment •Delayed symptoms and signs • E.g. low calcium intake and osteoporosis takes years to manifest •Symptoms due to different causes
Limitations of Nutritional Assessment •Delayed symptoms and signs • E.g. low calcium intake and osteoporosis takes years to manifest •Symptoms due to different causes
Biochemical Assessment
Measurement of the concentration of nutrients and nutrient by‐ products in • Blood or blood enzyme activities • Urine • Feces • Hair • Tissues
What are the functions of mitochondria, endoplasmic reticulum, golgi complex, lysosomes, and peroxisomes?
Mitochondria-"Power plants" • Site of aerobic metabolism Endoplasmic Reticulum-• Endoplasmic reticulum — Communication network • Rough endoplasmic reticulum ‐ protein synthesis • Smooth endoplasmic reticulum ‐ fat synthesi Golgi Complex-Golgi Complex • Packaging site for protein Lysosomes • Cell's digestive system • Peroxisomes • Detoxify harmful chemicals
What foods are not required to have a Nutrition Facts labels?
Nearly all packaged foods and processed meat products are required with a food label • Health claims • Fresh fruit, vegetable, raw single ingredient meals, poultry, fish are voluntary Raw fruits, vegetables, and fish are exempt from nutrition fact labeling. Foods that contain insignificant amounts (insignificant means it can be listed as zero) of all required nutrients (foods that fall under this exemption include tea, coffee, food coloring, etc.)
Know about the satiety and feeding centers of our brain
No longer a desire to eat Regulated by the brain Feeding center Satiety center hypothalmus The Ventromedial Nuclei gives a signal when to stop eating, and the Lateral hypothalamus gives a signal to start eating (e.g.,Coon 1995).
What is the difference between nutrient density and energy density?
Nutrient Density • A characteristic used to determine a foods nutritional quality • Nutrient Dense • Comparison of vitamin and mineral content with number of kcals • Higher is better • Empty calories • Foods with few nutrients per kcal or energy Energy Density • Measurement that best describes the calorie content of a food • Comparison of kcal content with weight of food • High-energy-dense foods: nuts, cookies, fried foods etc. • Low-energy-dense foods: fruits, vegetables, fat-free milk etc. • Meals with many low energy dense foods promote satiety sooner
Know what needs to be included on a Nutrition Facts label
Nutrition facts label should also include five core nutrients (calories, total fat, sodium, total carbs and protein). statement of identity, the product's net weight, manufacturer's address, nutrition facts, and ingredients list
Know about under-, over-, and desirable nutrition and know about assessment of iron as an example (and that it is the most common nutrient deficiency in the world)
People can have desirable nutritional status or they can be malnourished, either under‐ or over‐nourished Undernutrition •Intake is below body's needs •Surpluses are depleted • Health declines • Metabolic processes slow or stop •Subclinical deficiency • Clinical symptoms Overnutrition • Intake exceeds body's needs • Short term • Few symptoms • Long term • Serious conditions (e.g. toxicity) • Obesity • Abuse of supplements • www.shapeup.org
Know how to calculate kcals from a nutrition facts label based on how many grams of carbohydrate, fat, and protein the food has
Per serving ◦ Carbohydrate: 15g x 4 kcal/g = 60 kcal ◦ PRO: 3g x 4 kcal/g = 12 kcal ◦ FAT: 1g x 9 kcal/g = 9 kcal ◦ TOTAL: 81 kcal, rounded down to 80 Carb-4 Protein-4 Fat-9 Alcohol-7
What's on a food label?
Product name • Manufacturer's name and address • Uniform serving size • Amount in the package • Ingredients in descending order by weight • Nutrient components
Know tips to avoid unhealthy weight gain in college
Tips to avoid the freshmen fifteen ◦ Eat breakfast ◦ Plan ahead ◦ Limit liquid calories ◦ Stock the fridge with healthy choices ◦ Exercise regularly
Know about the purpose of service learning reflection activities and the difference between service learning and community service
To reflect in service learning means to think critically about and analyze emotional responses to service activities in the context of course content and the learning objectives of a particular course or curriculum. Several activities encourage reflection to occur and are included within this toolkit Service learning focuses on the learning of the service volunteer. Community service is more focused on the outcome for the community measured by the amount of time or work provided.
Understand the two groups of vitamins, potential sources of them, and how they are used in the body
Water Soluble / Fat Soluble (ADEK) can be found in dairy and meat/ oily fish, eggs, dairy Fat Soluble vitamins can be toxic at high levels, not easily eliminated from body Water soluble vitamins generally not toxic
Know what secretions contribute to different digestive processes and their site of production
acessory organs Pancreas-The pancreas secretes enzymes that aid digestion and hormones that help regulate the metabolism of sugars. Gallbladder-insulin in located in the liver Liver-bile
What does a plate from MyPlate look like?
Fruits and vegetables cover half the plate • Grains occupy slightly more than ¼ of the plate • Remaining space is reserved for protein • A cup of dairy also appears
Know the 5 food groups pictured on MyPlate and what foods are included in each group
Grains, Vegetables, Fruits, Dairy, Protein Foods
Know the requirements a food must meet to have a health claim on its label
Health Claims Allowed on Food Labels Relating to • Osteoporosis • Some cancer • Cardiovascular disease • Hypertension • Neural tube defects • Tooth decay • Stroke Food must use "may" or "might." • Food labels can't say "will" as in "Consumption of peanuts will reduce your risk of heart disease. • A single serving cannot have more than 13 g fat, 4 g saturated fat, 60 mg cholesterol, or 480 mg sodium. Example: Even though whole milk is "high" in Calcium, it can't make the claim with osteoporosis b/c it is also high in saturated fat. • The product also has to meet the specific criteria as stated by the health claim. Example: If the product makes a fat and cancer claim, the product must meet the low fat criteria, 3 g of fat or less per serving).
Know and understand the difference between the two drivers that influence our choice to eat
Hunger-physiological drive Appetite-psychological drive
How are minerals used in the body?
Inorganic, indestructible elements that aid the body ◦ Vitamins cannot be absorbed without minerals Numerous functions in the body Major and trace minerals Major and trace minerals help your body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses. Some minerals are even used to make hormones or maintain a normal heartbeat.
Dietary Assessment
Dietary Assessment • Different methods • 24 hour dietary recall • Food frequency questionnaire • Diet history since early life • Food diary technique • Observed food consumption
Know the limitations of MyPlate
Does not address the types of foods to choose within each group • Shows how to build a healthy plate at mealtime, but does not address total diet • Access to information maybe limited
Where do empty calories come from?
Empty calories • Foods with few nutrients per kcal or energy solid fat, sugars candy bars, doughnuts, soda, butter
Know the components and flow of the GI tract
The mouth-The esophagus-The Stomach-The small intestine-The large intestine-
Review the table in your textbook the details the major sites of absorption for various nutrients.
The small intestine is the main site of nutrient absorption, and it is in fact the largest of the digestive organs in terms of surface area.
