NDFS Ch.11-16

What are the characteristics of anorexia?

1. Extreme dietary restriction that leads to significantly low body weight

2. Overwhelming distress about weight gain (or avoidance of behvairos that may lead to weight gain) despite having a low body weight

3. Disturbed perception of one’s own body weight or shape, overemphasis on body weight or shape in determining self-worth, or failure to recognize the dangers of extremely low body weight

Health Consequences of Anorexia

low body temp

bruising

low metabolic rate/cold intolerance

hair loss

fainting/fatigue

loss of heart tissue

languo

little subcutaneous fat

amenorrhea

low bone mass

muscle tears/stress fractures

iron deficiency anemia

blood potassium imbalance

irregular heart rate

dental decay

constipation

sleep disturbances

infertility

immune dysfunction

Characteristics of bulimia nervosa

1. Repeated binge eating, characterized by:

   1. Eating a large amount of food in a short period of time (e.g. within 2 hours)

   2. Experiencing a loss of control over eating during binges

2. Repeated use of unsafe means of preventing weight gain (e.g. self-induced vomiting, inappropriate use of laxatives, diuretics, enemas, or other medications; fasting; or excessive exercise)

3. Binge-compensate cycles occur at least 1 time per week for 3 months

4. Under influence of body weight or shape of self evaluation

5. Behaviors are distinct from the binge/purging subtype of anorexia nervosa

Health consequences of bulimia nervosa

swollen salivary glands

irritation of the esophagus

stomach ulcers

iron deficiency anemia

blood potassium imbalance

irregular heart rate

dental decay

constipation

sleep disturbances

infertility

immune dysfunction

Characteristics of Binge-eating disorder

1. Recurrent binge eating, characterized by:

   1. Eating large amount of food in a short period of time

   2. Experiencing a loss of control over eating during binges

2. Episodes of binge eating are associated with at least three of the following

   1. Rapid rate of eating

   2. Continuing to eat beyond feelings of fullness

   3. Overeating in the absence of hunger

   4. Eating alone to avoid embarrassment

   5. Feelings of self-disgust, depression, or guilt after overeating

3. Extreme distress about binge eating

4. Binges occur at least one time per week for 3 months

5. Behaviors are distinct from bulimia nervosa and anorexia nervosa

Health consequences of binge eating disorder

hypertension

high cholesterol

osteoarthritis

fatty liver disease

atherosclerosis

type 2 diabetes

some types of cancer

sleep apnea

sleep disturbances

infertility

immune dysfunction

how can microbial food poisoning can be prevented

maintain proper hygiene

proper food storage

cook food thoroughly

avoid cross contamination

use safe water ingredients

be aware of expire dates

what are foods that are particularly troublesome in regards to microbial food poisoning

raw meat and poultry and raw egg

Danger zone temp for fridge

40°F to 140°F (4°C to 60°C) is the temperature range where bacteria can grow rapidly.

safe temp for fridge

Below 40°F (4°C) to slow bacterial growth.

safe temp for freezer

0°F (-18°C) or below to ensure food remains safely frozen.

safe temp for ground beef

160

safe temp for beef

145-170

safe temp for pork

145

safe temp for fish

145

safe temp for ham

145

safe temp for chicken and poultry

165

safe temp for stuffing

165

safe temp for eggs

160

safe temp for leftovers to reheat

165

Food preservation techniques

storing in a dark, cool, dry place, dehydrating, canning

effects of food preservation

Food preservation techniques can prolong shelf life, reduce spoilage, and maintain nutritional value.

possible long-term health complications of environmental contaminants in food

neuro damage, cancer, liver damage, reproductive issues, immune system issues, GI issues

how consumers can minimize exposure to contaminants in food

eat a varied and balanced diet, wash and prep veggies properly, store food properly

pros of GMOs

• Change nutrient content

• Extend shelf life

• Resistant to pests or insects

• More hardy

• Lower production costs

cons of GMOs.

• Nutrition composition

• Accidental drug ingestion

• GE pesticide resistance

• Speculation about development of allergies, resistance to antibiotics and synthesis of toxic substances

pros of organic foods

• Environmentally friendly-though conventional farms use many of the same methods

  • Support a healthy ecosystem for soil organisms, animals, and humans that come in contact with the foods from production through consumption. Often called “sustainable agriculture” or “regenerative agriculture”

• May taste better (heirloom varieties) or be fresher [esp if locally grown]

• May have higher phenolic (anti-cancer compounds)

cons of organic foods

• Not necessarily more nutritious, safer, or fresher

  • Soil content and farming practices make the most difference in nutrients (not type of pesticide control)

• Often more expensive

• May have shorter shelf life or

• Other contamination - dift of pesticides, wild animal feces

• Costs of transporting long distances…alternative is to eat local

Purpose and safety of food additives

enhance flavor and texture, improve nutritional value, lengthen shelf life

developmental indicators that an infant is ready for solid foods

sit up with support, able to support their head, stop pushing food out of their mouth

0-4 months feeding skill

• Turns head toward the object that brushed cheek. This is called the rooting reflex

• Strong extrusion reflex to push food out of mouth

0-4 months food introduced

• Breastmilk or infant formula

0-4 months nutrition concerns

• Vitamin K at birth

• Vitamin D supplementation for exclusively breastfed infants

4-6 months feeding skill

• Extrusion reflex lessens

• Develops ability to swallow nonliquids

• Shows interest in food by opening mouth and leaning forward

• Turns away or leans back when they are done eating

• Sits up with support around 6 months

• Begins chewing

• Brings hand to mouth

• Grasps objects with palm of hand

4-6 months foods introduced

• Iron-fortified cereals mixed with water, formula, or breastmilk beginning at 6 months

• Begin pureed foods

4-6 months nutrition concerns

• Vitamin D for exclusively breastfed infants

• Iron

6-8 months feeding skill

• Ables to feed self with fingers

• Raking with fingers starts

• Develops pincer grasp

• Begins to drink from cup

6-8 months food introduced

Begins soft, textured foods

6-8 months nutrition concerns

• Vitamin D for exclusively breastfed infants

• Iron

• Pediatrician or Dentist should be consulted about fluoride supplementation needs

8-10 months feeding skill

• Begins to hold their own bottle

• Reaches for and begins to use spoon

• Sits unsupported

8-10 months foods introduced

• Begins textured foods

8-10 months nutrition concerns

• Vitamin D supplementation for exclusively breastfed infants

• Iron-rich foods

• Pediatrician or Dentist should be consulted about fluoride supplementation needs

10-12 months feeding skill

• Begins to master spoon, but spills

10-12 months foods introduced

• By 1 year child should be eating the same food as other family members

10-12 months nutrition concerns

• Vitamin D supplementation for exclusively breastfed infants

• Iron-rich foods

• Pediatrician or Dentist should be consulted about fluoride supplementation needs

recommendations regarding childhood obesity

do not label child as overweight, modify the whole families diet and their portion sizes not just that one child, eat meals together as a family, etc.

the relationship between nutrition and each of the following: food allergies

An immune response to a foreign body (typically a protein)

• Antibodies form from exposure, and histamine is triggered when allergen in re-introduced

• Allergic reactions are seen in all places where the body interacts with the outside world (eyes, respiratory tract, GI tract, skin)

• Anaphylactic shock can result, a potentially fatal reaction

the relationship between nutrition and each of the following: dental carries

• Limit between-meal snacking

• Brush and floss daily

• Choose foods that font stick to teeth and are swallowed quickly

• Snack on crisp or fibrous foods to stimulate the release and rinsing action of saliva

nutrition needs and eating patterns of adolescence and ways to improve nutrient intake

• Nutrients needs increase

  • Higher calories

    • Growth, growth spurts, athletics

  • Eating patterns

    • Adults are the gatekeepers

    • Breakfast is still important

    • Snacks can be nutrient dense

benefits of family meals

• Better quality of food and awareness of what is being eaten

• better intake of fruits and veg

• talk with each other on the daily

• establish traditions

• save money

• improve performance at school

nutrient needs: energy during pregnancy

• 1st trimester= prepregnancy EER + 0 kcal

• 2nd = 340 kcal

• 3rd = 452 kcal

nutrient needs: folate during pregnancy

• Folate increases by 50% in pregnancy

recommended weight gains for underweight, healthy weight, overweight, and obese women

underweight: 28-40
healthy:25-35
overweight:15-25
obese:11-20

potential consequences of weight gain outside the recommended range.

Risk with inadequate weight gain:

• Poorer fetal growth and development

• At risk of low-birth weight and infant mortality

• Future development of chronic diseases

Risk with excess weight gain and or obesity:

• Increased risk of C-section delivery

• Postpartum weight retention

ways to manage nausea/vomiting, heartburn, and constipation during pregnancy

Include smaller, frequent meals, stay hydrated, avoid spicy foods, and consume fiber-rich foods.

factors that influence breast milk production and composition

• Quantity of:

  • Calories

  • Demand from the infant

• Quality 

  • Always high quality

  • Quantum may be limited due to nutrient unavailability

benefits of breastfeeding for mother and child

• Psychological

• Nutritional

• Maternal health

• Infant health

• Economic

• Environmental

how the physical changes of aging affect nutrient needs and describe the obstacles to good nutrition for aging people.

• Social, environmental, cognitive, physical, emotional

• Zinc deficiency is very common in older adults

MIND diet

• Eat less

  • Red meat

  • Butter and stick margarine (less than 1 TBSP/d)

  • Cheese

  • Pastries and sweet

Fluid needs:

• Dehydration is a major risk for older adults

• Total body water decreased with age; dehydration can occur quickly

• The thirst mechanism declines. Thirst lags behind dehydration

• It is important to remind older people to drink