HOSA Nutrition PDF

HOSA Nutrition Notes Nutrition Resources HOSA Nutrition Guidelines Updated-NJ-HOSA-Dress-Code.pdf Test Plan for Nutrition: 1. Carbohydrates, Fats, and Proteins...………………………………. 15% 2. Vitamins & minerals………………………………………………… 15% 3. Water...

HOSA Nutrition Notes Nutrition Resources HOSA Nutrition Guidelines Updated-NJ-HOSA-Dress-Code.pdf Test Plan for Nutrition: 1. Carbohydrates, Fats, and Proteins...………………………………. 15% 2. Vitamins & minerals………………………………………………… 15% 3. Water (Fluid & electrolyte balance) …………………………..……. 10% 4. Nutrition through the life span……………………………….……... 15% 5. Digestion, Absorption, and Metabolism……………………..……. 10% 6. Cultural patterns and food habits………………………….………... 5% 7. Food-related illnesses, intolerances, and allergies……………….…. 10% 8. Medical nutrition therapy…………………………………….………. 20% Diabetes Renal disease Clients with special needs Cardiovascular disease Gastrointestinal disease Cancer Section Status Memorization Digestion, Absorption, and Metabolism Competed Competed Carbohydrates, fats, and proteins Competed In progress Vitamins and Minerals Not started Not started Cultural Patterns and food habits Not started Not started Water Not started Not started Nutrition through the life span Not started Not started Section Status Memorization Food related illnesses, intolerances, and Not started Not started diseases Medical Nutritional therapy Not started Not started Nutrients: chemical substances found in food ha are necessary for good health Nutrition: the result of the processes whereby the body takes in and uses food for growth, development, and the maintenance of health. Essential nutrients: nutrients found only in food Six Essential Nutrients ORGANIC NUTRIENTS FUNCTION Carbohydrates (CHO) Provide energy Fats (lipids) Provide energy Proteins Build and repair body tissues Provide energy Vitamins Regulate body processes INORGANIC NUTRIENTS FUNCTION Minerals Regulate body processes Water Regulates body processes Body processes (ex. Circulation, respiration, digestion, and elimination) Carbohydrates: provides the major source of energy in average diet Proteins: only one of the six essential nutrients classes containing nitrogen Fats: highest calorie-value nutrient class Circulation: blood moved throughout the body Elimination: evacuation of wases Hunger: physicological need for food Decrease in blood glucose that supplies body w energy Appetite: psychological desire for food based on pleasant memories Malnutrition: poor nutrition (excess energy or deficient energy) Nutrient deficiency: lacking one or more over period of time Primary (inadequate dietary intake) or Secondary (other than diet like disease) Result in malnutrition Nutrient density: nutrient value of foods compared with calories Teenager subject to peer pressure  Pregnancy increases woman’s hunger and the need for certain nutrients, especially proteins, minerals, and vitamin ○ Adolescence pregnancy require extreme care in food selection Body still growing+ developing fetus Cumulative effects: result of something done repeatedly over many years Ex. eating excessive saturated fats → atherosclerosis Atheroscerosis: form of arterioscelerois affecting intima (inner lining) of the artery walls Overeating → obesity, diabetes, Deficiency diseases: disease caued by the lack of one or more specific nutrients Most common in U.S. is iron deficiency, common in children & women Iron necessary for blood Iron deficiency: intake of iron is adequate, but body has no extra iron Rickets: deficiency disease caused by lack of vitamin D and calcium ○ Cause poor bone formation Osteomalacia: bones become soft usually in adults bc of calcium loss and vitamin D deficiency ○ “Adult rickets” cause beend + bowed begs Osteoporosis: bones become brittle bc insufficient mineral deposits, esoecially calcium Goiter: enlarged tissue of the thyroid gland due to iodine deficiency blindness → caused by severe shortageof vitamin A Proper nutrition assessments: 1. anthropometric measurements: height, weight, head, chest, skinfold  Skinfold measurement done with a caliper Caliper: device used to measure body fat percentage by skinfold measurement 2. clinical examination: physical observations Signsof nutrient deficiencies or excesses are nted 3. biochemical tests: blood, urine, and stool test Deficiency or toxicity are determined by laboratory analysis Common used evaluations: ○ Serum albumin level: measures the main protein in the blood and used to determie protein status ○ Serum transferrin level: indicates iron-carrying proteinin their blood Above normal → low ironstores Below normal → lacks protein ○ Blood Urea Nitrogen: indicate renal failure, insufficient renal blood supply, or blockage of the urinary tract ○ Creatine excretion: indicate amount of creatine excreted in the urine and can be used to estimate body muscle mass Low when muscle mass is low ○ Serum creatine: indicate amount of creatine in the blood and evaluate renal funciton 4. dietary-social history: evaluation of food habits such as ability to buy and prepare food Methods ○ 24 hour recall: listing the types, amounts, and preparation of all foods eating in past 24 hours Interviewedby dietitian ○ Food diary: written record of all food and drink ingested in a 3-4 day period Planning a healthy diet Balanced diet: includes all six classes of nutrients and calories in amounts that preserve and promote good health Dietary Reference Intakes (DRIs):combines the Recommended Dietary Allowances, Adequate Intake, Estimated Average Requirements, and the Tolerable Upper Intake Levels for individuals into one value representative of the average daily nutrient intake of individuals over time Dietary Guidelines for Americans: general goals for optimal nutrient intake Topics ○ Adequate nutrients within calorie needs  Variety of nutrient-dense foods and beerages while limiting saturated and trans fat, cholesterol, added sugars, salt, and alcohol People over age 50 Consume vitamin B12 in its crystalline form Women of childbearing age who may become pregnant Eat foods high in heme-iron and consume iron-rich plant foods or iron fortified foods with an enhancer of iron absorption Those in the first trimester of preganancy Consume adequate synthetic folic acid daily in addition to food forms of folate from a varied diet Older adults, ppl w dark skin, & ppl exposed to insufficient UV band-radiation Consume extra vitamin D frm vitamin D fortified foods and supplements ○ Weight management 16 % children are overweight Balance calories and prevent gradual weight gain MyPyramid: outline for making selections based on DGA SKIPS