Untitled Flashcards Set

Chapter 10: Energy Balance, Weight, and Eating Disorders

Energy Balance Equation Components:

  1. Basal Metabolic Rate (BMR) – ~60–75% of TEE (Total Energy Expenditure)

    • Primary determinant: lean body mass (muscle)

    • Decline with age: ~1–2% per decade after age 30

    • Other factors affecting BMR: age, gender, genetics, hormones, body size, temperature, stress

  2. Thermic Effect of Food (TEF) – ~5–10% of TEE

    • Energy used to digest, absorb, and store food

  3. Physical Activity – ~15–35% of TEE (most variable)

  4. Non-exercise Activity Thermogenesis (NEAT): minor but included in PA

Hunger vs. Appetite:

  • Hunger: physiological drive to eat

  • Appetite: psychological desire for specific foods

BMI (Body Mass Index):

  • Formula: weight (kg) / height² (m²)

  • Classifications:

    • Underweight: <18.5

    • Normal: 18.5–24.9

    • Overweight: 25–29.9

    • Obese: ≥30

  • Limitations: Does not account for muscle mass, bone density, fat distribution

Body Fat & Distribution Patterns:

  • Body Composition: % fat vs. lean mass

  • Upper-body (android) obesity: more common in males; higher health risks

  • Lower-body (gynoid) obesity: more common in females; less risk

Weight Loss Recommendations:

  • Safe loss: 1–2 lbs/week

  • Caloric deficit per pound of fat: 3,500 kcal

Obesity:

  • % of U.S. adults obese: ~42%

  • Risk factors: genetics, environment, behavior, metabolism

Eating Disorders:

  • Anorexia Nervosa: severe caloric restriction, fear of weight gain, low body weight

  • Bulimia Nervosa: binge eating followed by purging (vomiting/laxatives); purging is not fully effective at preventing calorie absorption

  • RED-S (Relative Energy Deficiency in Sport): low energy availability affecting health/performance

  • Female Athlete Triad: low energy → menstrual dysfunction → low bone density

Chapter 15: Micronutrients and Chronic Disease

Iron:

  • Deficiency: most common nutrient deficiency worldwide

  • Forms:

    • Heme iron: from animal sources; better absorbed

    • Non-heme iron: from plant sources

  • Enhancers: vitamin C, MFP factor (meat, fish, poultry)

  • Inhibitors: phytates, calcium, polyphenols, tannins

  • At-risk groups: women, infants, teens, vegetarians

Hemochromatosis: genetic condition of iron overload
Iodine:

  • Role: needed for thyroid hormone synthesis

  • Deficiency: goiter, cretinism (in infants)

Selenium:

  • Deficiency: can lead to heart disease (Keshan disease)

Fluoride:

  • Function: strengthens enamel, prevents dental caries

  • Toxicity: fluorosis (mottled teeth)

Cancer Development:

  • Steps:

    1. Initiation – DNA mutation

    2. Promotion – altered cells divide

    3. Progression – cells become malignant

  • Metastasize: spread to other tissues

  • Prevention guidelines: fruits, vegetables, fiber, limit red/processed meat, don’t smoke, healthy weight

Chapter 16: Nutrition During Pregnancy

Teratogens: substances causing birth defects (e.g., alcohol, drugs)
Folate:

  • Prevents neural tube defects

  • Need increases in early pregnancy

Iron Needs Increase: for maternal blood volume and fetal development
Pica: craving non-food items (e.g., clay, ice)
Weight Gain Guidelines:

  • Normal BMI: gain 25–35 lbs

  • Varies based on prepregnancy weight

Gestational Diabetes: develops during pregnancy, increases risk of type 2 diabetes
Alcohol: NO safe level in pregnancy; risk of fetal alcohol syndrome
Food Safety:

  • Avoid: raw fish/meat, unpasteurized cheese, deli meats (Listeria), high-mercury fish

Breastfeeding Benefits:

  • For mother: bonding, reduced disease risk

  • Colostrum: first milk, rich in antibodies

Chapter 17: Infant & Child Nutrition

Vitamin K Deficiency Bleeding (VKDB):

  • Prevention: vitamin K injection at birth

AAP Breastfeeding Recommendation:

  • Exclusive for 6 months; continue with food for 12+ months

Juice & Milk:

  • Limit juice to 4–6 oz/day

  • Introduce reduced-fat milk at age 2

Solid Foods:

  • Start at ~6 months

  • Avoid choking hazards: grapes, hot dogs, nuts

  • Avoid honey (botulism risk)

Childhood Obesity:

  • BMI-for-age percentiles:

    • Overweight: 85th–94th percentile

    • Obese: ≥95th percentile

Milk Displacement: too much juice/soda can displace nutritious milk

Chapter 18: Nutrition in Aging

Usual vs. Successful Aging:

  • Usual aging: normal decline

  • Successful aging: minimal disease, high function

Nutrient Needs:

  • Calories: decrease with age

  • Protein: needs may increase to prevent sarcopenia

  • Fat: moderate intake, focus on quality

Older Adults at Risk for Malnutrition:

  • Especially those 65+ living alone, low income, or with illness

"Nine Ds" of Geriatric Weight Loss:

  1. Disease

  2. Dysfunction

  3. Dementia

  4. Drugs

  5. Dysphagia

  6. Dysgeusia (taste loss)

  7. Dentition (poor teeth)

  8. Diarrhea

  9. Depression