exam 2 guidelines

nutrition label familiarity and understand serving amounts (if we eat double the serving size then double everything on the label)

%DV

antibiotic use on humans

  • farmers used to give antibiotics prophylactically but this led to antibiotic resistent infections

organic vs conventional produce

  • minimal nutritional differences

  • wash produce

acculturation

  • increase in sodium, sugar, chronic disease, weight gain, less fiber, more emphasis on convenience foods

  • happens more and more with each passing generation

    • children more likely to adapt

how to interact with patients from different backgrounds

  • how we speak, who we speak too

  • family impact on decision making

  • the different diets

supplement regulations

  • vitamins, minerals, CBD, etc.

  • more lax

  • safety and effectiveness dont have to be proven before marketed

  • cant claim to treat or cure anything

  • FDA does not have to approve them

  • no warnings required

  • unqualified health claim means there is strong support and evidence

2nd trimester is when we start to increase calories

risk of foodborne illness in that population

  • listeria is especially dangerous

  • cheeses, unpasterized milk and juices, and deli meat

avoid mercury

  • fish, soy, shark

obesity during pregnany

  • weight retention

  • HTN

  • gestational DM

  • preeclampsia

  • large gestational age child

  • c-section

  • we base weight gain on prepregnancy BMI

importance of folic acid

  • prepregnancy and first trimester it should be consumed

  • fortified cereals and grains, leafy veggies

  • synthetic is better than natural

iron increases to 27 mg (18 mg prepregnancy is what it was)

  • supports fetal iron stores

  • red meat, beans, fish, poultry

vitamin B12

  • vegetarians and vegans are at risk for deficiency

iodine

  • fish, table salt (iodized salt)

general understanding of common issues (constipation, heart burn, nausea) and ways to overcome them

  • usually related to decrease in GI motility

gestational diabetes

  • diet should be small, frequent meals (helps to spread out carbs)

  • risk to mom is her development of diabetes

breastfeeding

  • fluid recommended is with every meal, 12 8-oz cups a day

vitamin D is needed if breastfeeding

adapting moms diet can help reduce intolerances in baby through breastmilk

  • reduce dairy in mom if baby is lactose intolerant

breastfeeding is recommended for 12 months (6 months exclusively and then 6 months with other foods)

teratogenics

  • alcohol

children/adolescence:

fastest rate of growth in the first 12 months

we introduce solid foods at 6 months (4-6 but usually closer to 6)

1 tbsp of food per year is their baseline (2 if 2 year old, 3 if 3 year old)

avoid choking hazard foods (round foods), honey and unpasterized juices may cause foodborne illness

during adolescence we need more calcium and iron

  • calcium bc bone mass growth is happening

nutrients most underconsumed is calcium, iron, and fiber

methods to introduce high allergy foods: one at a time and wait a couple of days, early introduction (4-6 months old)

differences in body composition in boys and girls (bc of hormones)

  • females have less muscle and more fat mass

  • men have more muscle and less fat mass

we want to see parents modeling healthy behaviors especially around foods

  • promote balanced eating not restriction

  • dont use food as a reward

  • eat together (family meals)

older adults:

helps access to food or preparation to food: meals on wheels, delivered meals, senior centers (helps with social aspect as well), see if they qualify for food stamps, counseling (what are quality foods, nutritional supplements, etc.)

improve intakes, improve nutritional status

  • helps prevent wounds

  • gets their nutrients in

sarcopenia

  • progressive decline in lean mass