Exam 3 Study Guide PDF

Final Exam Study Guide Review all written assignments and chapter questions along with the corresponding information from the lectures/text. Some of the key concepts are listed below. Chapters 7 and 8 What are the stages of liver disease and signs of each? Hepatitis, Fibrosis, Cirrho...

Final Exam Study Guide Review all written assignments and chapter questions along with the corresponding information from the lectures/text. Some of the key concepts are listed below. Chapters 7 and 8 What are the stages of liver disease and signs of each? Hepatitis, Fibrosis, Cirrhosis, liver failure Chronic diseases associated with excessive alcohol intake Liver disease, heart disease, cancer Impact of excess alcohol on nutrition Alcohol use inhibits absorption of nutrients Difference between FAS and FAE Birth defects caused by a mother consuming alcohol during pregnancy. FAS is the most severe form of the condition, while FAE is used to describe when some, but not all, of the clinical signs of FAS are present Guidelines for moderation in alcohol intake. What is binge drinking? Men no more than 2 drinks a day, women no more than 1 drink a day. Binge is 5 or more for men and 4 or more for women Relationship between carbohydrate intake and metabolism Carbohydrate intake is important for metabolism because carbohydrates are used to produce energy and are involved in many metabolic pathways Goal of metabolism Produce fuel for the cells Coenzymes – examples and what nutrients they come from Facilitate enzyme activity, derived from the B-complex vitamins, NAD to niacin How oxygen (or lack of) impacts metabolism Pyruvate turns to lactate Catabolism and anabolism - what are they and examples of each type of reaction Catabolism breaks down complex molecules into smaller ones (releases energy), anabolism synthesizes smaller molecules to create complex ones (requires energy) Food sources of the B-complex vitamins Grains, lean meats Relationship between B-complex vitamins and metabolic pathways A number of B vitamins also play essential roles in all aspects of one-carbon metabolism Chapters 9-12 Chapter 9 Fluid: where is body fluid located? How much fluid is in the human body? ⅔ of body fluid is in the cells, ⅓ is in tissues or blood. 50-70% of body weight Organs and nutrients that play a role in fluid balance Kidneys, Electrolytes (sodium, chloride, and potassium) Functions of fluid and electrolytes Regulate the amount of water in the body, balance pH levels, and support proper nerve and muscle function Chapter 10 Dietary factors that protect against cancer Eating a healthy diet can reduce the risk of developing many types of cancer. Plants contain beneficial nutrients called phytochemicals that may protect against cancer Sources of vitamin C and factors that influence vitamin C needs Vitamin C status is known to be associated with several demographic and lifestyle factors. These include gender, age, ethnicity, pregnancy/lactation, body weight, smoking status and dietary habits. Found in colorful fruits and vegetables Function of vitamins E and C Both vitamins C and E are antioxidants that help neutralize harmful free radicals that can damage cells and cause disease Vitamin A precursor The precursors of vitamin A are plant-based pigments called provitamin A carotenoids, and the most common of these is beta-carotene Vitamin A functions Also known as retinol, vitamin A is essential for vision, cellular health, and the formation of visual purple in the retina What are free radicals? Unstable molecules that steal energy from other cells to stabilize themselves Phytochemicals: what are they? Where are they found? Supplementation Chemical substances in plants associated with reduced disease risk Chapter 11 Osteoporosis - disease process, risk factors and dietary/lifestyle changes to help prevent Porous bones. Risk factors are age, gender (female), smoking, alcohol abuse, lack of weight-bearing activity, diet (low calcium, vitamin D, or magnesium), genetics/race (Caucasian and Asian) Sources of vitamin D – food and non-food Milk, fish, fortified cereal, sunshine Good sources of calcium  Milk/milk products, green vegetables, fish with soft bones, juice, cereal Guidelines for calcium supplementation Not enough calcium means that the body pulls calcium from the bones. Only take supplements if you need them and no more than 500-600 mg per dose Chapter 12 Nutrients needed for healthy blood Iron, folate, vitamin B12, vitamin K, zinc Factors that influence iron absorption Amount of iron in the body, amount of iron in the meal, types of iron consumed Stages of iron deficiency Iron depletion, iron deficiency erythropoiesis, and iron deficiency anemia Sources of heme vs. non-heme iron Heme iron only found in animal based foods, non heme iron found in both plant and animal foods Who regulates supplements? Food and Drug Administration but under a different set of regulations than drugs Chapters 13 and 14.5 BMI - uses and limitations. BMI range for normal weight Screening tool used to assess degree of fatness. Ratio of weight to height. Healthy weight 18.5-24.9 Characteristics of a healthy weight Maintained without constant dieting, acceptable to you, factors in genetics, not contributing to chronic disease Fat distribution/fat patterning – how to determine, what fat distribution tells us Apple shape is central obesity, pear shape is lower body fat Components of energy expenditure Basal metabolism, physical activity, and thermic effect of food Factors that influence energy needs Hunger, appetite, satiation, and satiety Hormones that influence body weight Ghrelin, Peptide YY, Leptin Number of Kcals in a pound of body weight 3500 calories Guidelines for weight loss Don’t overeat, physical activity, behavior modification, realistic weight loss goals  Weight loss surgeries - what are the different types of surgery and what makes someone eligible? BMI >40, gastric banding, gastric bypass, gastric sleeve Signs of anorexia and bulimia Anorexia is self starvation and bulimia is a binge at least 2x a week followed by a purge Life Cycle Nutrition Kcal needs during pregnancy and lactation 1st trimester no extra calories needed, extra 350-450 calories during the 2nd and 3rd trimesters Weight gain recommendations during pregnancy Up to 5 pounds in 1st trimester, 1 pound per week in 2nd trimester Benefits of breastfeeding Nutritional quality, immunological benefits, reduced morbidity, socioeconomic benefits, etc Nutrient needs during infancy 40-50 calories per pound of body weight, vitamin D, iron When and how to introduce solids Age 4-6 months, start with iron-fortified rice cereal, 3-5 days apart Guidelines for introduction of cow’s milk Age 1 year, 2-3.5 cups a day, no whole milk until 2 years old Issues with overconsumption of milk or juice Iron deficiency anemia, diarrhea, displaces more nutritious foods Exercise recommendations for the various age groups 6-17 years old at least 60 minutes, 18-64 years old at least 150 minutes, 65+ years old at least 150 minutes What can parents do to promote healthy eating and activity? Be a role model, make mealtimes enjoyable, limit screen time, make exercise fun Physiological changes with aging and how they impact nutrition Decreased taste, smell, and vision, dental problems, GI changes, polypharmacy How nutrient needs change with aging Increased need for vitamin D, calcium, vitamin B6, vitamin B12 What is sarcopenia? Loss of muscle mass, strength, and function in older adults