Nutr 202 - Exam 4

Summarize the general recommendations for fluid, protein, and carbohydrate

intake for athletes.

Summarize the general recommendations for fluid, protein, and carbohydrate

intake for athletes.

CARBOHYDRATES

- Low to moderate intensity cardiorespiratory activity

- Less than 1 hour in duration

- 4-5 g of carbs per kg body weight

- Endurance activity of higher intensity

- 7-8 g of carbs per kg body weight

- High intensity daily training

- 8-10 g of carbs per kg body weight

PROTEIN

- Adults: .8 g/kg/day

- Recommendation for power(strength or speed) athletes: 1.2-1.7 g/kg/day

- Recommendation for endurance athletes: 1.2-1.4 g/kg/day

Strength athletes need more protein for muscle repair and growth

Endurance athletes need more protein for muscle repair and muscle growth and energy

needs

FLUID:

- 5-12 oz every 15 to 20 min under normal conditions

- Fluids with sodium are needed for exercise >2 hours and in hot conditions

- Consume 1 L of water per 1-2 pounds of weight lost

List the 3 energy systems used by the body during low, moderate, and high

intensity exercise.

- Low to moderate rate of energy use: aerobic metabolism

Meets prolonged demands of sustained activity: 2 min to several hours

Carbs, fats, and amino acids are continuously oxidized to provide ATP

During rest body derives most ATP from oxidation of: fatty acids and glucose

- Increased rate of energy use: anaerobic metabolism

Used during first 2-3 minutes of activity

Breakdown of glucose to pyruvate in muscle

Much of lactic acid is transported to live

Cori cycle

- The immediate energy system: atp creatine phosphate system

Uses ATP stored in muscle

Used during first 10 seconds of exercise

For which nutrients does the RDA/AI increase during pregnancy? For which nutrients does the RDA/AI remain unchanged as compared to a healthy, non-pregnant individual within the same age and gender group?

INCREASE

Proteins- 25 g per day

Carbohydrates- greater than or equal to 175 g per day

Iron- 27 mg per day

Calcium- 30 mg/day during 3rd trimester

Zinc- increase by more than 30%

Hydration- increase by 300 ML above non pregnancy intake

Increase in essential fatty acids, linoleic and alpha linolenic acid and polyunsaturated

fats

DOES NOT CHANGE

Total fat intake

Describe the negative impact of the following during pregnancy: caffeine, alcohol and smoking.

• Caffeine: can affect fetal heart rate and breathing, increase risk of miscarriage and low birthweight baby, irritability in baby alcohol:FAS, growth retardation, facial abnormalities, CNS dysfunction\

• Smoking: miscarriage, preterm delivery, small birth weight, may impair blood flow to developing fetus and decrease nutrients and oxygen delivery

identify food-borne illnesses of greatest concern during pregnancy. List specific foods typically associated with each of these food-borne illnesses.

• listeria: found in uncooked meats and vegetable and unpasteurized milk, ready to eat foods such as hot dogs and deli meats

• Toxoplasma: parasite found in undercooked meat and cat litter

What are the benefits of breast-feeding for the mother and for the infant?

MOTHER

-Lose weight faster, build stronger bond, decrease risk of breast and ovarian cancer,

saves money by not buying formula

INFANT

-Less likely to experience allergies and intolerances, ear infection(otitis media), vomiting,

diarrhea,pneumonia,wheezing, other respiratory diseases, meningitis, SIDS, possible reduce obesity

Identify contraindications to breastfeeding in developed parts of the world.

- Breast augmentation, breast reduction, previous breast cancer, maternal prolactinoma, infant galactosemia, mother HIV and HTLV positive, mothers using illicit street drugs, mother has ebola, human T cell lymphotropic virus type 1 or 2, untreated brucellosis, tuberculosis, varicella

Describe possible actions that could be taken to increase the global prevalence of breastfeeding of infants during the first 6 months of life.

- Limit formula marketing, maternity leave for 6 months, strength health systems to be more baby friendly, support mothers with group counseling and breastfeeding tips

How does the composition of breast milk differ from the composition of infant formula?

Human milk composition can vary with each session, while the difference is the composition and the affect their digestion and absorption is in the infant

What is colostrum?

- First milk produced after birth, is of thinner consistency and is slightly yellowish in color

- High in protein

- Contains maternal antibodies and serves as a laxative to clear meconium

- Frequent small meals in first few days coat baby's digestive tract and prevent invasion of foreign substances

Describe the recommendations for feeding an infant during the first year of life.

• High calories: 40- 50 calories per pound body weight per day

• Fat: 50-60% of calories intake should come from fat

• Protein: no more than 20% of total calories from protein

• Breastfeeding newborns: 2-20 ml

• Hydration: infants need ⅓ cup fluid per pound of body weight

Identify foods that may be choking hazards for infants

Nuts, whole grapes, popcorn, hot dog pieces, any large chunks of raw foods that must be chewed, small candies, cherries and dried fruit

Identify nutrients of concern for infants

Iron, zinc, vitamin A, Vitamin B6

describe the rate of growth of children.

Growth spurt for girls usually happens before boys. According the chart girls growth spurt was between 10-11 while boys was between 12-13

- Timing of growth spurt dependent on adolescent attaining certain critical weight

How do calorie requirements during childhood change in terms of calorie per kg per day and total calories per day?

- Depends on body size, activity level, growth rate Calories and protein needs per kg body weight per day increase in initial years of childhood and decrease as child ages

- Total calories and protein needs overall increase

Describe iron-deficiency anemia in children.

- at greatest risk: children in low income families

- Influence on mood and attention span, may impair learning

Which group of children is at greatest risk?

Low income families

Identify good sources of iron for children.

Lean meat, peanut butter, fortified breakfast cereals, grains apricots

Why is lead toxicity a health concern for children?

-Inhibits iron absorption

-Inhibits enzyme needed to synthesize hemoglobin

Describe how overweight and obesity is classified and determined in children and adolescents.

- Calculate BMI for child

- Plot on growth chart for BMI for age

- Compare to national standar

BMI FOR AGES

85th to less than 95th percentile: overweight

95th percentile or greater: obese

Less than 5th percentile: underweight

Identify poor eating habits commonly seen in teens and associated health consequences.

Skipping meals, inadequate consumption of calcium rich foods, nutrient poor food selection away from home, dieting due to body image issues, alcohol use

List social, psychological, physical and physiological aspects of aging and the impact each can have on nutrition.

SOCIAL PSYCHOLOGICAL

- Living alone: lack motivation to cook meals

- Depression: overeating or undereating

- Anxiety: reduction in digestive secretions

- Economic constraints

PHYSICAL PHYSIOLOGICAL

- Loss of teeth and xerostomia(dry mouth): difficulty chewing and swallowing

- Loss of neuromuscular coordination: cooking and feeding oneself is difficult

- Impaired hearing and vision: age related macular degeneration

- Loss of muscle mass: reduced basal metabolism and calorie needs

-Arthritis

- Diminished sense of taste and smell

- Decreased secretion of digestive enzymes:decreased micronutrient absorption

- Slowing of gastric motility: constipation

identify the document that serves as a reference for diagnosing eating disorders.

- Diagnosis of an eating disorder requires assessment of patient by a physician or

psychologist

- Criteria found in: diagnostic and statistical manual, fifth edition(DSM-V)

Disorders defined in DSM-V

- Anorexia

- Bulimia

- Binge eating disorder

- OSFED

- Unspecified feeding or eating disorder

Describe the characteristics of the following eating disorders: anorexia nervosa,bulimia nervosa, and binge eating disorders.

Anorexia- refusal to maintain body weight at or above a minimally normal weight for age and height

Characterized by: intense fear of gaining weight or becoming fat, poor body image,amenorrhea may occur, generally underweight

Bulimia- eating large quantities of food in short period of time, binging, feeling loss of control, followed by purging, laxative use, dieting, excessive exercise, usually normal weight

Binge Characterized by: recurrent episodes of binge eating, lack of compensatory

behaviors to control weight

identify risk factors for undernutrition in the elderly.

- Older adults who are often hospitalized are malnourished

- Little or no appetite

- Problems with chewing or swallowing

- Consuming inadequate amounts of nutrients

- Eating fewer than two meals a day

Identify the categories of OSFED and describe each.

- Atypical anorexia nervosa: weight is at or above the normal range

- Bulimia nervosa(of low frequency and or limited duration):

frequency : <1 episode per week

Duration: < 3 months

- Binge eating disorder

frequency : <1 episode per week

Duration:< 3 months

- Purging disorder: recurrent purging to influence weight or shape in the absence

of binging

- Night eating syndrome: recurrent episodes of night eating

Eating after waking from sleep or excessive food entail after evening meal

identify the components of the female athlete triad.

Disordered eating, amenorrhea, osteoporosis

Osteoporosis- increased risk of stress fracture, low bone density

Amenorrhea- delayed menarche, absence of menstrual cycle

Disordered eating- anorexia, bulimia

What is muscle dysmorphia?

Type BDD is which individuals focu son their muscularity and believe they are never muscular enough

Complications arise due to measures taken to increase muscle mass

Identify risk factors for disordered eating behavior.

Dieting, cultural pressure, body dissatisfaction, teasing, poor self esteem, puberty, family, athletics

discuss how societal influences contribute to development of eating disorders in women and men.

- Social changes coincide with onset of puberty( more traumatic for girls)

- Portrayal of ideal female body in media influences opinion of self

Identify family characteristics that are associated with an increased risk of developing eating disorders.

- Not accepting individuality

- Overprotectiveness

- Infallibility in rules

- Inadequate boundaries

- Inability to effectively communicate or express feelings

Describe health complications of anorexia nervosa, bulimia nervosa, binge eating,and muscle dysmorphia.

Anorexia- heart failure, kidney failure, multiple organ failure, illnesses such as pneumonia, 5-20% of anorexia nervosa patients die

Bulimia- stomach ruptures, heart failure due to loss of electrolytes and other minerals,

irregular menstrual cycles, diminished libido, addictions and or compulsive behavior,

clinical depression, anxiety, and other psychiatric illness, increased risk of suicidal

behavior

Binge- generally associated with obesity, high blood pressure, high cholesterol,

cardiovascular disease, type 2 diabetes, gallbladder disease, joint problems, depression

Muscle dysmorphia- increase training intensity, steroids use(AAS) which leads to

reduced testicular size and enlarges breasts, acne, high blood pressure, high LDL

cholesterol, low HDL cholesterol, liver cancer, aggressive behavior, hepatitis B and C

viruses, human immunodeficiency virus

Describe the type of approach used to treat eating disorders.

Most use multidisciplinary treatment approach : individual therapy, family therapy, complementary therapies, cognitive/ behavior therapy, nutrition

counseling with registered dietitian