Nutrition 2351 Final Exam (ch. 17-19) Wilfong

prenatal development

embryonic and fetal

conception to birth

39-40 weeks; 3 trimesters, 13 weeks each

nutrients->embryo->placenta

prevents RBC bacteria and proteins from mother to the fetus; releases hormones necessary during pregnancy

critical periods

developmental stages during rapid growth; first trimester (vulnerable to nutrient deficiencies, toxins, harmful factors)

famine

irreversible damage; heart disease and other effects

metabolic (fetal) programming

alter gene expression in critical growth periods; nutrition affects this; chronic risks

father's lifestyle affects fertility

bad habit/factors lower sperm production; good factors increase it (zinc, folate, antioxidants)

overweight/obesity (pregnancy)

infertility

pregnancy complications

birth defects

childhood obesity risk

underweight (pregnancy)

low birth weight

small gestational age

developmental disabilities (lung disease, death)

during pregnancy mothers need

adequate folic acid (lowers his of neural tube defects )

eat safe fish

manage chronic conditions

adequate iron

sugar subs safe in moderation

limit caffeine intake

avoid botanicals

physiological changes during pregnancy

tender breasts

better sense of taste and smell

food cravings (no link to deficiencies)

morning sickness

alleviate morning sickness

small, frequent, high carb meals

salty foods/sour drinks

B6

ginger

weight gain (pregnancy)

average woman gains 27.5 lbs

fetus: 1/3 total weight

gain 2 lbs first trimester

340 additional cals (17 g carbs) (71 g protein)

gestational diabetes

blood sugar rises in pregnancy

20th week common to get this

macrosomia

increased risk jaundice, breathing issues, hypoglycemia in baby

risk factors of getting gestational diabetes

overweight

25+ age

not white ethnicity

high blood sugar levels

previously gave birth to big/stillborn baby

gestational hypertension

random pregnancy hypertension

preclamsia

hypertension, edema, protein loss

eclampsia

seizures/death in pregnant women

only cure is to deliver baby

3rd trimester recommendations

small, frequent meals

extra 450 cals

avoid spicy food

avoid laying down after eating

hormonal changes

slows food movement (constipation)

light exercise and increase fiber rich foods

low income mothers

special supplemental nutrition program for women, infants, children (WIC)

foods: iron cereal, vit C rich foods, eggs, milk, cheese, PB, peas, beans, fish, carrots

lactation

milk production after birth

(milk 4-7 days after birth: colostrum-yellow fluid high in protein, vit A, immune factors, lower fat)

(milk 6-7 months after: high in lactose, fat, B vits, lower in fat soluble vitamins/minerals)

prolactin

stimulates milk production

oxytocin

hormone that releases milk

benefits of breast milk

decreases diarrhea, decreases repertory ear infections, lowers risk for UTI, meningitis, obesity, good for brain development (PHA, AA)

physical benefits of breast feeding

oxytocin reverts uterus back to size and shape

reduces blood loss post delivery

helps mothers weight loss

reduce future fractures

cheaper, right temp, less cleanup, better environment, good bonding

first 6 months only, last 6 months w food

nursing bottle tooth decay/ear infections

during lactation mothers must

meet nutrition requirements

lots of B12 and zinc

13 cups of fluids/day

cows milk

none first year of life

too low in fat and linolenic acids

too high in protein, sodium, potassium

infant growth

dr.s use charts

2x weight in 6 months

3x weight in 1 year

2x length in 1 year

dont limit fat intake

high cal needs

K and D supplements

toddler

1-3 years old; nutritional needs diminish

growth rate slower than infancy

2nd year: gain 3-5 pounds, 3-5 inches

preschoolers

3-5 years old

low energy needs

smaller appetites

smaller stomachs

preschooler needs

1000-1400 cals

nutrient dense foods (meals, snacks)

appropriate serving sizes

1 tbsp/each food/each year of life

45-65% carbs

1.1 g/pound protein

30-35% fat (2-3 years) 25-35% (4+ years)

avoid choking

small foods

sit up while eating

other preschooler needs for development

calcium: bones

iron: for rapid growth; cows milk bad source

anemia is children

leads to delayed development

hyperactivity

lead poisoning

iron can build up in tissues/organs: death

young child fluid intake

too much can decrease fiber/iron intake

water or milk

vegetarian/vegan children

lack calcium, iron, zinc

B12 for vegans

picky eating / food jags

not wanting to try foods

may need to try food 10-15 times before liking it

jags: limited selection of foods

children 6-12 years of age

not fully grown- 7 pounds, 2.5 inches

can eat more food

less hungry

be active

healthy balance of foods

variety of foods

National school lunch program (NSLP)

low cost/free lunch 31.6 million children/day

min. intakes: cals, protein, calcium, iron, A, C

max intakes: total/sat fat

eating breakfast could help

cognitive function (memory)

academic performance

school attendance

psychological function

mood

fruit and veggies

people 2+ need 2 servings of fruit and 3 servings of veggies every day

food allergy

abnormal response to food triggered by body's immune system (protein)

(sweeping, nausea, coughing, vomiting, breathing issues, low blood pressure, black out, death

common allergies

soy, wheat, eggs, tree nuts, shellfish, fish, milk

intolerance

no antibodies produced; symptoms tho

overweight

BML greater than or equal to 95%

body composition, diet evaluation, physical activity, family history all considered

17% of US children are overweight

causes of overweight

genetics, overconsumption of cals, no physical activity, family environment, outside environment, peers, ads, more time in car, more snacking, technology, short recess

prater-will syndrome or down syndrome

no sense of satiety; nutrition and physical activity is everything

overweight risk reduction

american academy of pediatrics recommendations: parents muse ensure adequate nutrients without excess carbs

treatment of overweight/obesity

weight loss not recommended for children

weight maintenance for healthy growth

physical activity regularly

promote healthy lifestyle

american dental association

regular brushing/flossing

balanced diet

limit high sugar foods

development period

age 9-19

puberty (iron for menstruating women)

balance diet

bone development (calcium/vit D)

1-2 of peak bone mass developed during adolescence

unhealthy eating habits (teens)

skipping meals

diet pills

food substitutes

purging

type 2 diabetes in children (risks)

obesity

lack of physical activity

family history

utero

high cholesterol/blood pressure

bone/joint probs

sleep apnea

cardiovascular disease

type 2 diabetes in children (treatment)

educate family

support by eating same foods

encourage physical activity

lifespan

120 years; 46-76 average male; 48-81 average female

1 in 8 > 65 years old

aging

natural physical and physiological changes that over time lead to death (senescence)

health care and disease prevention

lengthening life span

education increase

technology

infectious disease reduced

health promotion increase

leading causes of death

heart disease

cancer

respiratory disease

risks: smoking, alcohol misuse, no physical activity, poor diet

genetics

likelihood of disease development

environment

oxidative stress cell damage and death; prolonged stress, diet, inactivity

physiological age and chronological age

body health and function

years of life

body composition changes

lean tissue and muscle mass disease (sarcopenia)

10-15% lose strength from inactivity

weight gain common

loss of bone density

immune function in aging

immune function weakens with ge

responses depend on diet

often lacking: zinc, iron, beta-carotene, folic acid, A, B12, C, E, D

sensory in aging

declines with age

taste and smell included

loses interest in food resulting in deficiencies

can lead to vision and hearing impairment

GI changes in aging

saliva production reduced

tooth decay and gum disease

less hydrochloric acid and pepsin production

(lowers absorption especially B12)

motility

brain function in aging

memory loss

dementia

alzheimers disease

self care disabilities

nutrition needs in aging

fewer cals, adequate protein, complex carbs, vitamins and minerals

don't decline at same rate as energy needs

metabolic rate in aging

declines with age due to loss in muscle mass and less activity

10 fewer cals per year of life for men

7 fewer cals per year of life for women

protein in older adults

56 g men

46 g women

10-35% cals

reduces loss of lean tissue, muscle, bone

ill or trauma need more

carbs in older adults

45-65% cals

emphasis on complex (more fiber-30g M 21 g F)

fluid intake older adults

thirst mechanism declines with age (meds do this)

dehydration is common

13 cups a day

water, low fat milk

fat in older adults

20-35% cals

omega 6, omega 3, low trans fats

vitamin A in older adults

too much can lead to osteoporosis

vitamin D in older adults

lacking cuz not in sun often (intestine and kidney decline absorption and conversion)

bone health, insulin levels

vitamin B12 in older adults

30% of people 50+ cannot absorb natural B12 due to reduced stomach acid and pepsin secretion (can absorb synthetic)

B12 lowers his of heart disease (homocysteine)

iron in older adults

10% older adults anemic

zinc in older adults

25% not meeting requirements

need to maintain healthy immune system

deficiency can depress appetite and alter taste

get fortified things

calcium in older adults

70% don't meet requirements

intestinal absorption decreases with age

deficiency can result in osteoporosis

other needs in older adults

decrease sodium intake

high does fish oils may lower triglycerides

consume varied nutrient and photochemical dense heart healthy diet

older adults don't need as much

sodium

cholesterol

saturated fat

decreased mobility

some function loss sarcopenia

arthritis

inflamed joints (100 types)

59% in older adults

pain, stiffness, swelling

osteoarthritis

occurs when cartilage wears down and causes bones to rub together

treatment: flexibility and ROM exercises; glucosamine chondroitin

rheumatoid arthritis

inflammation of joints

antioxidant rich foods

mono/poly unsaturated fats

regular physical exercises

gout

crystallization of excess uric acid in joints and soft tissues

pain, swelling, inflammation (big toe start)

gout risks

obesity

chronic diseases

kidney disease

alcohol

family history

gout management

weight control

exercise

limit alcohol

heart healthy diet

limit high simple sugar foods

avoid high purine foods

osteoporosis

thinning and hardening of vertebrae

grow shorter and weaker

prone to fractures

treatment: calcium, vit D, exercise/meditation

eye disease

cataract (clump of protein)

antioxidants and phytochemcials lower risk

dementia causes

inflammation and free radicals

physical and mental inactivity

smoking

chronic disease

food insecurity

chronic lack of insufficient food to nutritiously feed oneself

unable to obtain, prepare, consume food

preventing food insecurity

nutrition screening initiative

federal food assistance programs

(food stamps, meals on wheels, elderly nutrition program: congregate meals for food and social)

depression in older adults

20% of older adults

many causes

lack of appetite, sleep; fatigue

(seek: professional help, community assistance, visits from family and friends)

alcohol abuse in older adults

coping with depression

should only have one drink a day (both genders)

know signs and treatment

when infants can eat solid food

4-6 months

tongue-thrust reflux should have faded

infant has head and neck control

infant can sit without support and can turn his or her head.