Environmental Stressors & Nutrition Notes: Class 1

Vocabulary flashcards based on lecture notes about Environmental Stressors & Nutrition.

Health (WHO definition)

A state of complete physical, mental, and social well-being and not merely the absence of disease and infirmity.

Physical Health

Efficient body function, immunity, and the ability to meet energy requirements.

Intellectual Health

Abilities to learn and adapt to changes.

Emotional Health

Capacity to express or suppress emotions appropriately.

Social Health

Ability to interact in an acceptable manner and maintain relationships.

Spiritual Health

Cultural beliefs that give purpose to existence.

Environmental Health

External factors that impact life, work, and health (financial).

Healthy People 2030 Vision

A society in which all people can achieve their full potential for health and well-being across the lifespan.

Healthy People 2030 Mission

Promote, strengthen, and evaluate the nation’s efforts to improve the health & well-being of all people.

Disease Prevention

The recognition of a danger to health that could be reduced or alleviated through specific actions or lifestyle modifications.

Primary Prevention

Activity to prevent initial development of disease/poor health.

Secondary Prevention

Early detection to halt or reduce effects of disease to minimize negative effects.

Tertiary Prevention

Occurs after disorder develops; purpose is to minimize further complications or assist in restorative health.

6 Categories of Nutrients

Carbohydrates, proteins, lipids (fats), vitamins, minerals, water.

Essential Nutrient

Can’t be made by the body and must be consumed in the diet.

Nonessential Nutrient

Body can manufacture this type of nutrient.

Nutrients that Provide Energy

CHOs, proteins & lipids

Kilocalorie (kcal)

Energy released from food measured in kilocalories (kcal) or calories; 1 kcal=1000 calories

Kcal Value/Gram (Energy Sources)

Carbohydrate: 4 kcal/gram; Protein: 4 kcal/gram; Lipids: 9 kcal/gram; Alcohol: 7 kcal/gram (not a nutrient)

Dietary Reference Intakes (DRIs)

Nutrient recommendations to prevent deficiency diseases; assist in creating dietary standards; reduce risk of chronic diet-related diseases.

Tolerable Upper Intake Level (UL)

Level of intake not to be exceeded to prevent adverse health effects.

Recommended Dietary Allowance (RDA)

Level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage & gender group.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Daily recommended percentage of intake values for energy-yielding nutrients: Fats, CHOs, Proteins

AMDRs (% of Dietary KCal)

Carbohydrate: 45-65%; Fat: 20-35%; Protein: 10-35%

Nutrient Density

Value assigned to a food based on the comparison of its nutrient content with the kcal the food contains (amount of nutrients to calories)

Dietary Guidelines for Americans

Guidelines to assist everyone to practice health-promoting behaviors at every life stage.

Food Guides

Translates nutrient requirements into foods.

MyPlate

Designed to guide food selections & meet Dietary Guidelines; meets nutrient needs from foods & limits components often eaten in excess.

Food Labeling Purposes

Helps select foods to fit individual needs; encourages companies to enhance nutritional value of their food; helps consumer compare nutritional value of two or more products.

Food Descriptors

Uniform definitions that must be consistent to call a food “low” “lean” etc. For example, low in fat means no more than 3 grams of fat/serving.

Culture

A blend of shared knowledge acceptance of communal principles, beliefs and behaviors.

Health Literacy

The ability to acquire, comprehend, communicate and apply basic health information & services, such as nutrition and apply them to one's own health decisions.

Culturally Competent Care in Nutrition

Developing an approach of cultural respect by accepting diversity to promote care that is respectful of and receptive to patients with diverse cultural, ethnic and racial backgrounds.

Traditional, Complementary & Alternative Medicine (TCAM)

A cluster of medical & health care approaches not associated with conventional medicine.

Complementary Medicine

Non-western healing approaches used at same time as conventional medicine.

Alternative Medicine

Therapies used instead of conventional medicine.

Digestive System/Alimentary Canal

Creates an open tube that runs from the mouth to the anus.

Hormones in Digestion

Regulate release of gastric juices & enzymes.

Enzymes in Digestion

Break molecules into smaller building blocks.

Liver Functions

Produces bile to aid in digestion; Stores vitamins & iron; Filters toxins

Gallbladder Function

Stores & concentrates bile produced in liver

Mouth: Mechanical Digestion

Teeth tear/pulverize food and Creates food into a bolus to be swallowed

Mouth: Chemical Digestion

Food stimulates saliva production containing amylase to begin digesting starches that moistens the food.

Esophagus Functions

Muscular tube that bolus passes through where Peristalsis draws bolus further into digestion tract.

Chyme

Chyme is a semiliquid that is produced when a food mass is mixed with gastric juices.

Stomach: Chemical Digestion

Gastrin released increasing gastric juice secretion & stimulates release of HCL acid and Intrinsic factor released for B12 absorption

Small Intestine Function

Major organ of digestion where almost all nutrient absorption occurs

Small Intestine: Mechanical

Peristalsis & segmentation move chyme through tract.

Small Intestine: Chemical

Secretin is released which stimulates release of Bicarbonate from pancreas to reduce acidic content of chyme; Bile from liver& stored in gallbladder aides in digestion of the lipids in chyme; Enzymes in small intestine aide in chyme digestion.

Vascular Absorption

Protein, CHO, small parts of broken-down fats, water soluble vitamins & minerals. Routed through liver first.

Lymphatic System Absorption

Receives large lipids & fat-soluble vitamins. These nutrients are deposited into the bloodstream near the heart.

Large Intestine Functions: Absorption

Water- forming solidified feces and some Minerals.

Large Intestine Functions: Excretion

Mucus lubricates feces while Peristalsis moves excretion through GI tract to colon.

Fiber Function

Helps stimulate the muscles (segmentations) in GI tract preventing constipation and Reduces hemorrhoids caused by straining

Hard Water

Water that contains high amounts of minerals such as iron, calcium, magnesium where Drinking this can provide significant amount of nutrients for body.

Soft Water

Filtration system that uses sodium to reduce levels of minerals in the water.

Water Functions

Provides shape & rigidity to cells, Regulates body temperature, Acts as a lubricant, Cushions body tissues, Transports nutrients & waste products, Provides a source of trace minerals, Participates in chemical reactions

Adequate Intake (AI) for Water

Men = 13 cups/day (104 ounces) and Women = 9 cups/day (72 ounces) and Bare minimum is 4 cups/day- higher amounts are optimum!

Causes of Fluid Volume Deficit (FVD)

Diarrhea, vomiting, high fever or Excessive sweating, diuretics, polyuria + Inadequate intake of fluids

Unique Challenges: Fluid Volume Deficit

Older adults have decreased fluid reserves & diminished thirst mechanism and Infants- water makes up > percentage of body weight. Dehydration from fluid loss can occur rapidly

Causes of Fluid Volume Excess (edema)

Excess fluid intake or compromised regulatory mechanisms and Excess Na+ intake or Protein deficiency