Class 1: Environmental Stressors & Nutrition

Flashcards relating to nutrition guidelines, health, and the digestive system.

Health (according to WHO)

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 & ability to meet energy requirements

Intellectual Health

Abilities to learn & 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; found through faith, understanding of nature or science, or in acceptance of humanistic view of life.

Environmental Health

External factors that impact life, work & 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

Updated every 10 years using previous data to guide new goals; includes objectives for social determinants of health, e-cigarette use, decreasing opioid use & COVID-19

Primary Prevention

Activity to prevent initial development of disease/poor health, like a healthy diet to avert nutrient deficiencies

Secondary Prevention

Early detection to halt or reduce effects of disease to minimize negative effects; screening fits here

Tertiary Prevention

Occurs after disorder develops; often involves diet therapy with the purpose to minimize further complications or assist in restorative health.

6 Nutrient Categories

Carbohydrates, Proteins, Lipids (fats), Vitamins, Minerals, and Water

Essential Nutrients

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

Nonessential Nutrients

Body can manufacture

Nutrients Providing Energy

CHOs, proteins & lipids

Nutrients Regulating Body Processes

proteins, lipids, vitamins, minerals & water

Nutrients Aiding Growth & Repair of Body Tissues

Proteins, lipids, minerals and water

Kcal Value/Gram

Carbohydrate: 4, Protein: 4, Lipids: 9

Dietary Reference Intakes (DRIs)

Nutrient recommendations to prevent deficiency diseases. Assist in creating dietary standards govt food programs WIC SNAP. Reduce the risk of chronic diet-related diseases such as coronary artery disease, cancer, and osteoporosis.

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. Goal is to reduce risk of chronic disease & provide adequate nutrient intake.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Daily recommended percentage of intake values for energy-yielding nutrients (fats, CHOs, proteins) designed to meet the needs of most healthy individuals while reducing risk of chronic disorders.

AMDR for Carbohydrates

45-65%

AMDR for Fat

20-35%

AMDR for 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)

Purpose of Food Labeling

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

Mandatory Food Labeling Info

Total food energy, Food energy from fat, Total fat, Saturated fat, Trans fat, Cholesterol, Sodium, Dietary fiber, Sugars & added sugars, Protein, Vitamin D, Calcium, Iron, Potassium, Total carbohydrates.

Food Descriptors

Free - Low - Lean - Extra lean - Reduced, less, fewer - Light - More - Good source of

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.

Providing Culturally Competent Care in Nutrition

Develop 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.

Christianity Food Restrictions

Some sects may not eat meat on holy days; others prohibit ETOH and caffeine consumption

Seventh-Day Adventist food restrictions

Pork & pork related products, shellfish, ETOH, coffee and tea. Some are ovo-lacto vegetarians or vegans.

Church of Latter-Day Saints/Mormon Food Restrictions

ETOH and caffeine are prohibited or strongly discouraged.

Islam/Muslim Food Restrictions

Pork & pork-related products - Coffee, tea, ETOH- considered to alter mind r/t stimulant effect.Meats that are eaten must be slaughtered by ritual called halal.

Judaism Food Restrictions

Pork or pork-related products or fish without scales or fins; Dairy foods are not consumed with meat or animal-related foods (excludes fish); Animals slaughtered according to ritual where blood is drained, and the carcass is salted & rinsed (kosher meat).

Hinduism & Buddhism food preferences

Animal foods of beef, pork, lamb and poultry are not eaten. Cows are considered sacred

Complementary Medicine

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

Alternative Medicine

Therapies used instead of conventional medicine.

Hormones (digestion)

Regulate release of gastric juices & enzymes. Acts as messenger between organs to cause release of needed secretions.

Enzymes (digestion)

Break molecules into smaller building blocks. Example: amylase, lipase, protease

Liver function (digestion)

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

Gallbladder function (digestion)

Stores & concentrates bile produced in liver

Mouth function (digestion)

Food stimulates saliva production; Saliva contains amylase enzyme to begin digesting starches; Saliva moistens the food.

Esophagus function (digestion)

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

Chyme

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

Stomach Function (digestion)

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

Villi function

Increase amount of mucosal layer available for absorption of nutrients. Are hair-like projections that have microvilli the enhance absorption.

Large Intestine Absorption

Water - forming solidified feces; Some Minerals

Fiber

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

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

Water percentage in Milk

88-91%

Water percentage in Melons

90%

Water percentage in Cucumber

96%

Adequate Intake (AI) for Water

Men = 13 cups/day (104 ounces); Women = 9 cups/day (72 ounces)

Causes of Fluid Volume Deficit (FVD)

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

Fluid Volume Defecit (FVD) Symptoms

Infrequent urination; Dry mouth, drowsiness, lightheadedness; Disorientation, extreme thirst, nausea; Slow or rapid breathing, sudden weight loss.

Complication of FVD

Dehydration (Treat with fluid & electrolyte replacement)

Causes of Fluid Volume Excess (edema)

Excess fluid intake; Compromised regulatory mechanisms; Excess Na+ intake; Protein deficiency

Fluid Volume Excess (edema) S/S

Edema, weight gain, bloating; Frequent urination & dilute urine (light in color). Can lead to HTN in Na+ sensitive people.