Exam (elaborations) NUTRITION C787Units 1-3. Already graded A+ NUTRITION C787Units 1-3.

“Readings” link to course reading materials Unit 2: Nutrition to Support Wellness (Cohort 1) Reading: Macronutrients -Identify the differences between macronutrients and micronutrients Macronutrients include carbs, lipids, and proteins d/t consumed in largest quantities. Include Ca, NaCl, Mg, K, Ph, and S. Micronutrients are vitamins and minerals that are required in small amounts. Include copper, I, Fe, Zinc. -Differentiate the S/S for the following diseases: obesity, marasmus, kwashiorkor, anorexia nervosa, bulimia nervosa, pellagra. Marasmus is a type of starvation d/t deficiency of macronutrients (protein-calorie malnutrit.) Kwashiorkor is a type of starvat. due primarily to deficiency of dietary protein. Anorexia nervosa: restricted intake Bulimia nervosa: binge eating with purging, vomiting, laxatives or diuretic use Obesity: an energy imbalance, energy intake exceeds energy expenditure. Pellagra: disease d/t low niacin, vitamin B-3. s/s: dementia, diarrhea, dermatitis, and death. Reading: Micronutrients Identify diseases/illness related to specific vitamin deficiencies (vitamin A, vitamin C, vitamin D, iron, iodine, etc.). Vit. A deficieny. Mild: diarrhea and URI. Severe: eye changes. Vit. C deficiency casuses scurvy. Bleeding gums, small hemorrhages. Skin becomes rough impairing wound healing. Loose teeth. Arteries harden and bleed=death. Vit. D deficiency causes rickets, bowlegged. In adults causes osteomalacia. Iron deficiency causes anemia. Iodine deficiency causes physical and mental developmental delays. Reading: Malnutrition Identify the differences between kwashiorkor and marasmus. Kwashiorkor is where a person consumes adequate energy but not enough protein. (common among famine). S/s: potbelly, dry skin, coarse reddish hair, low muscle mass, lethargy, edema, loss of appetite, increase risk for upper URI. Marasmus means to waste away, acute form of malnutrition d/t deficiency of both calories and protein in the diet. s/s skin and bones, large eyes, bald, cold, low immune system. Reading: Treating Malnutrition Identify effects and treatments for malnutrition. Impaired immune system, reduced muscle strength and fatigue, inactivity, impaired temperature regulation, impaired wound healing and psychosocial function, electrolyte and fluid imbalances. Tx: food fortification and oral nutritional supplements. Reading: Chapter 1: Applying Nutrition Science to Public Health Briefly define HEI, NHANES, DGA, and the foods/products regulated by the FDA/USDA. DGA: Dietary Guidelines for Americans: evidence based recommendations for food designed to promote health and reduce the risk of chronic disease for healthy americans. NHANES: National Health and Nutrition Examination Survey collects information on 24-hr diet recalls. Its goal is to monitor trends, analyze risk factors, find relationship between diet nutrition and health, etc. HEI: Healthy Eating Index: provides a single measure to assess diet quality USDA regulates poultry and meat. FDA provides guidance for industry from standpoint of allergens. FDA can add or delete nutrients included in the food label or labeling. What changes were made when DRIs were established in the late 1990s? DRIs replaced RDAs and the Canadian Recommended Nutrient Intakes. DRI’s became specified on age, gender, and life state, and cover more than 40 nutrients. The now incorporate concepts of disease prevention, upper levels of intake and potential toxicity and nontraditional nutrients. What are the Physical Activity Guidelines for Americans for different age groups and what benefits are seen with these levels of physical activity? For adults: recommended 2.5 hrs of moderate intensity aerobic physical activity (brisk walking or tenns, gardening) or 1hr15min of vigorous intensity aerobic physical activity a week (jogging or swimming laps). For 65+, do anaerobic activity. The USDA recommends limits to added sugars, sodium, alcohol and saturated fats. What are these limits and why would are these limits recommended? Less that 10% of calories per day from added sugars and saturated fats. Less than 2300 mg per day of Na Up to one drink per day for women and 2 drinks per day for men. What do the acronyms DRI, UL, EAR, RDA signify? Describe how these numbers are developed and how they are used to guide nutritional recommendations for people and populations. DRI: Dietary Reference intake: It is the general term for a set of reference values used to plan and assess nutrient intakes in healthy people. Includes RDA, UL, and AI RDA: Recommended Daily Allowance; EAR: Estimated Average Requirement; it is the median usual intake value estimated to meet the requirements of half of the healthy individuals. It is used to calculate RDA> UL: tolerable Upper Intake Level that is unlikely to pose an adverse health effect. Where would you find the %DV and how is it used? Daily Values found on food labels. It’s the key element of the food label. They are the daily dietary intake standards used for nutritional labels. Identify the types of dietary fats (including trans-fats) and recommendations regarding their consumption. Recommended: unsaturated fats. NOT recommended: trans fats, saturated fats What is the DASH diet and what level of sodium has been shown to reduce high blood pressure? Dietary approaches to stop hypertension. It is a diet rich in fruits, vegetables, and low-fat dairy foods and saturated fatty acids, total fat, and cholesterol. Lower than 100 mmol/day. 1600mg? Reading: MyPlate Method Understand the MyPlate tips including recommended proportions of grains, fruits and vegetables and other food groups. Identify healthy “plate” options based on the “MyPlate” method Reading: H Dietary Guidelines 2015: Recommended Shifts Chapter 2 Compare the recommended consumption to actual average consumption of fruits, vegetables, grains, dairy, protein for males and females across the lifespan. Are Americans eating too much/too little? Women: too little vegetables, fruit, total grains, dairy, and protein Males: too little vegetables, fruit, adequate to little grains, too little dairy, avergage to too much protein. What is the difference between saturated and unsaturated fat and what recommendations would you make to a patient regarding their consumption? Eat more unsaturated fats, eat