Nutrition Review PDF

Nutrition Review Module 5 Paleo Diet ​ Macronutrient Composition: ○​ 55% of calories from meat sources, including fish and lean meat. ​ Foods Included: ○​ Fish, lean meat, fruits, vegetables, nuts, roots, eggs. ​ Foods Excluded: ○​ Dairy, wheat, processed foods, sw...

Nutrition Review Module 5 Paleo Diet ​ Macronutrient Composition: ○​ 55% of calories from meat sources, including fish and lean meat. ​ Foods Included: ○​ Fish, lean meat, fruits, vegetables, nuts, roots, eggs. ​ Foods Excluded: ○​ Dairy, wheat, processed foods, sweets, salt, legumes​(Module 5 – Fad Diets). Claims of Paleo Diet ​ Health Benefits: ○​ Weight loss, reduced inflammation, improved insulin sensitivity, lower blood pressure. ○​ Potential benefits for cardiovascular disorders and chronic diseases​(Module 5 – Fad Diets). Risks and Deficiencies ​ Potential Issues: ○​ Deficiency in Vitamin D and calcium. ○​ High intake of saturated fats. ○​ Low energy levels, risk of ketosis, and not ideal for athletes​. Module 6 part 1 Pregnancy ​ Weight Gain Recommendations: ○​ 1st Trimester: 1.0–3.5 kg (2–8 lbs). ○​ 2nd & 3rd Trimesters: ​ Underweight: 0.5 kg/week (1.0 lbs/week). ​ Healthy Weight: 0.4 kg/week (0.75 lbs/week).  ​ Overweight: 0.3 kg/week (0.5 lbs/week) ○​ Twins (Healthy Weight): 0.75 kg/week (1.5 lbs/week), total gain 16–20.5 kg (35–45 lbs) ​ Birth Weight: ○​ Low Birth Weight (LBW): < 2,500 g (5.5 lbs). ○​ Normal Birth Weight: 3,000–4,000 g (6.5–8.8 lbs). ○​ High Birth Weight: > 4,000 g (8.8 lbs), associated with macrosomia. ​ Macronutrient Needs: ○​ Carbohydrates: ≥ 175 g/day. ○​ Protein: Additional 25 g/day or 1.1 g/kg/day. ○​ Omega-3 (Linolenic Acid): 1.1 g/day. ○​ Omega-6 (Linoleic Acid): 12 g/day. ​ Key Micronutrients: ○​ Folate: 400–1,000 µg/day. ○​ Iron: 27 mg/day. ○​ Zinc: 11 mg/day​. ○​ Vitamin A: +70 µg/day (caution: above 3,000 µg/day risks birth defects). ○​ Vitamin D: Adequate intake to meet daily requirements​ Lactation ​ Energy Needs: ○​ 1st 6 Months: Additional 330 kcal/day. ○​ 2nd 6 Months: Additional 400 kcal/day​ ​ Milk Production: ○​ 600–900 mL/day, with 65 kcal/100 mL​. ​ Micronutrient Changes: ○​ Increased needs for vitamins A, C, E, and B vitamins (especially B6 and B12). ○​ Decreased iron needs to 9 mg/day due to cessation of menstruation​. Guidelines ​ Caffeine:  ○​ Limit to ≤ 300 mg/day during pregnancy and 1–2 cups/day during lactation​ ​ Alcohol: ○​ No safe level during pregnancy; minimal intake recommended during lactation to avoid infant exposure​ Module 6 part 2 Infancy ​ Growth: ○​ Length increases by 50% in the first year (approximately 25 cm). ○​ Weight doubles by 5 months and triples by 12 months​. ​ Diet Composition: ○​ Breast milk or iron-fortified formula is the primary food for the first year. ○​ Iron-containing foods introduced at 6 months​. ​ Foods to Avoid: ○​ Concentrated sweets, products with sugar alcohols (e.g., sorbitol), honey (botulism risk), and choking hazards (e.g., whole grapes, nuts, popcorn)​. Childhood ​ BMI-for-Age Growth Charts: ○​ Underweight: Below the 3rd percentile. ○​ Overweight: 85th to 97th percentile. ○​ Obese: 97th percentile or greater​. ​ Common Nutrient Deficiencies: ○​ Iron: Affects behavior and intellectual performance. ○​ Protein and Energy Deficiency: May lead to conditions like marasmus or kwashiorkor. ○​ Other deficiencies include B vitamins and magnesium. Adolescence ​ Growth Spurts:  ○​ Males: Ages 12–15, with significant increases in height and weight. ○​ Females: Ages 10–13, with slightly less pronounced growth​ ​ Dietary Concerns: ○​ Many adolescents have inadequate intake of vitamin A, B6, folate, B12, iron, calcium, and zinc. ○​ Example: 70% of girls aged 9–13 and 30% of boys aged 14–18 fail to meet calcium requirements. Obesity ​ Prevalence and Contributors: ○​ Increased risk associated with excessive screen time and poor dietary habits. ○​ Mitigated by consuming 5+ servings of fruits and vegetables daily​. ​ Management Strategies: ○​ Focus on slowing weight gain rather than inducing weight loss. ○​ Encourage nutrient-dense foods and regular physical activity​. Module 6 part 3 Infancy ​ Weight Gain: ○​ Weight doubles by 5 months and triples by 1 year. ○​ Energy intake: 45 kcal/pound of body weight​ ​ Macronutrient Needs: ○​ Carbohydrates: 40% of energy intake. ○​ Fat: 55% of energy intake. ○​ Protein: 1.5 g/kg body weight ​ Vitamins and Minerals: ○​ Vitamin A, C, D, and iodine are especially high. ○​ Iron and vitamin D are low in breast milk​ ​ Water Needs: ○​ AI (Adequate Intake): 0.7 L/day for infants aged 0–6 months​  ​ Breastfeeding: ○​ 8–12 feedings per day in the first weeks. ○​ Vitamin D supplementation recommended ​ Supplements: ○​ Vitamin D, iron, fluoride during the first year. ○​ Single dose of vitamin K at birth​ Childhood ​ Energy Requirements: ○​ 1 year: 800 kcal/day. ○​ 6 years: 1,600 kcal/day. ○​ 10 years: 2,000 kcal/day ​ Macronutrient Recommendations: ○​ Fat: 30–40% of energy for 1–3 years; 25–35% for 4–18 years​. ​ Iron: ○​ Important for behavior and intellectual performance. ○​ Common deficiency in children. Adolescence ​ Growth Spurt: ○​ Males: Age 12–13, height increases by 8 inches, weight by 45 pounds. ○​ Females: Age 10–11, height increases by 6 inches, weight by 35 pounds​. ​ Nutritional Needs: ○​ Increase in vitamins, especially iron and calcium. ○​ Calcium is critical during this growth period​. Food Guidelines ​ Foods to Avoid for Infants: ○​ Honey (botulism risk), high-sodium canned vegetables, choking hazards (e.g., whole grapes, nuts, popcorn)​. ​ Iron-Rich Foods: ○​ Iron-fortified cereals, meat, legumes​. 1. Why are energy needs, on a per kilogram basis, higher in an infant than an adult? ​ They are higher in an infant because they are growing at a faster rate than an adult 2. Why does the infant diet have a much higher proportion of fat (as % kcalories) than the adult diet? ​ They are growing rapidly ​ Fatty acids (DHA and Omega 3) support brain growth and development 3. Why are DHA and arachidonic acid important in the infant diet? ​ Brain growth and development 4. What is the major source of carbohydrate in most infant diets? ​ Lactose, which aids in calcium absorption 5. Why are infants at risk for dehydration? ​ Because they can vomit and diarrhea ​ Cannot verbally express thirst 6. Why is the AI for iron so low for infants less than 6 months old? ​ There is a high bioavailability of iron in breastmilk 7. Why are vitamin D supplements recommended for breastfed infants? ​ Vitamin D content is low in breast milk 8. Why are newborns given vitamin K injections? ​ Vitamin K content is ow in breastmilk ​ VItamin K plays a crucial role in blood clotting 9. How is the growth of infants assessed? ​ Weight and weight gain ○​ Doubles in the first 5 months and triples in the first year 10. How does breast milk provide immune protection for the infant? ​ Contains colostrum ○​ Provides antibodies ​ Bifidus factors ○​ Lactoferrin ​ Protein that binds to iron so that bacteria cannot grow ○​ Lactadherin ​ Protein that fights viruses that cause diarrhea 11. What are some advantages of breastfeeding? ​ Lactose facilitates calcium absorption ​ Contains alpha-lactalbumin ○​ A protein that is readily digested and absorbed in infants ​ Contains essential fatty acids ​ Provides well absorbed calcium and highly bioavailable iron and zinc 12. How long does Health Canada recommend that babies be exclusively breastfed? ​ First 6 months of life 13. Under what circumstance might bottle feeding be better for an infant than breastfeeding? ​ Insufficient milk production ​ Medication or health status (use of alcohol, illegal drugs, smoking) ​ Specialized formulas for premature babies 14. What are some differences in composition of commercially available infant formulae? ​ Iron-fortified formula ​ Hypoallergenic formula ​ Soy-based formula 15. What is the macronutrient composition of breast milk? ​ Carbs = 40% ​ Fat = 55%  ​ Protein = 1.5g/kg 16. What is the best indicator of adequate nutrient intake in children? ​ Weight gain ​ Growth 17. How is underweight, overweight, and obese defined using BMI charts for children? ​ Underweight = Below 3rd percentile ​ Overweight = Between 85th to 97th percentile ​ Obese = 97th percentile or greater 18. Why do infants and children need more fat (as % kcalories) than adults? ​ Rapid growth and development ​ High basal metabolic rate ​ Brain development 19. How do the Nutrition Facts tables of foods for children under 1 differ from regular labels? Explain the rationale for some of the differences. ​ Fat (essential fatty acids like DHA) ​ Iron ​ Vitamin D ​ 8 common allergens 20. How do fibre and micronutrient requirements for infants and children differ from those of adults? ​ Fibre ○​ Infants do not have fibre in their diets until their are introduced to solid foods which is around 6 months of age ​ Micronutrients ○​ Include iron-fortified cereals around 6 months of age ○​ Infants require Vitamin D supplements because content is low in breastmilk ○​ Calcium not introduced to infants until one year due to intestinal irritation 21. When can cow’s milk be introduced? ​ 1-2 years of age because toddlers require a high-fat diet 22. What are some strategies for preventing and managing food allergies? ​ Introduce single-ingredient foods one at a time, with a period of 4-5 between new foods 23. What are some strategies for successfully introducing new foods to children? ​ Start with single-ingredient foods one at a time ​ Offer small portions ​ Involve children in food preparation and selection ​ Present food in visually appealing ways ​ Be a good role model 24. How do children benefit from eating breakfast? ​ Improved cognitive function ​ Better academic performance ​ Enhanced energy and mood ​ Healthier weight management 25. How does the environment influence children’s nutrient intake? ​ Parent influence ​ Regular family meals ​ Access to nutritious foods Module 7 Blood Lipid Levels (mmol/L) ​ Total Cholesterol: ○​ Desirable: < 5.2 mmol/L. ○​ Borderline-High: 5.2–6.19 mmol/L. ○​ High: ≥ 6.2 mmol/L​. ​ HDL-C (Good Cholesterol): ○​ Men: > 1.0 mmol/L. ○​ Women: > 1.3 mmol/L​. ​ LDL-C (Bad Cholesterol): ○​ < 3.4 mmol/L. ​ Triglycerides: ○​ < 1.7 mmol/L​. ​ Total/HDL Ratio: ○​ Target: 3.5:1​. Dietary Recommendations ​ Fat Intake: ○​ Total fat: ≤ 30% of daily calories. ○​ Saturated fat: ≤ 10% (7% for high risk)​. ​ Cholesterol: ○​ ≤ 300 mg/day (200 mg for high risk). ​ Sodium: ○​ DASH diet recommends reducing sodium from 2400 mg/day to 1500 mg/day​. Glycemic Index (GI) ​ Low GI foods (better for managing blood glucose and CVD risk): ○​ Examples: Cooked barley (GI 26), lentils (GI 27), whole wheat spaghetti (GI 32)​. ​ High GI foods: ○​ Examples: Instant potatoes (GI 85), white bread (GI 71). Alcohol Consumption ​ Recommended Limits: ○​ Men: 1–9 drinks/week. ○​ Women: 1–3 drinks/week. Additional Notes ​ Soy Protein: ○​ 25 g/day of soy protein may reduce cholesterol levels​. ​ Fish Oil: ○​ High intakes are not strongly supported for reducing CVD risk; potential adverse effects include increased bleeding time​. Medications ​ Statins: ○​ Commonly prescribed to lower LDL cholesterol. ○​ Side effects: Muscle aches, liver inflammation, neural issues. Module 8 Diagnostic Criteria for Diabetes ​ Glycated Hemoglobin (A1c): ○​ Normal: 4.0–6.0%. ○​ Prediabetes: 6.0–6.4%. ○​ Diabetes: ≥ 6.5%​. ​ Fasting Blood Glucose (FPG): ○​ Normal: 4–6 mmol/L. ○​ Prediabetes (Impaired Fasting Glucose, IFG): 6.1–6.9 mmol/L. ○​ Diabetes: ≥ 7.0 mmol/L​. ​ Oral Glucose Tolerance Test (OGTT): ○​ Prediabetes (Impaired Glucose Tolerance, IGT): 7.8–11.0 mmol/L. ○​ Diabetes: ≥ 11.1 mmol/L​. Risk Factors for Type 2 Diabetes  ​ Metabolic Syndrome Criteria: ○​ Waist Circumference: ​ Men: > 102 cm (Canada/US) or > 90 cm (Asian populations). ​ Women: > 88 cm (Canada/US) or > 80 cm (Asian populations). ○​ Triglycerides: > 1.7 mmol/L. ○​ HDL-C: ​ Men: < 1.0 mmol/L. ​ Women: < 1.3 mmol/L. ○​ Blood Pressure: ≥ 130/85 mmHg. ○​ Fasting Plasma Glucose: > 5.6 mmol/L​. Dietary Recommendations ​ Macronutrient Distribution: ○​ Carbohydrates: 45–60% of daily calories. ○​ Protein: 15–20%. ○​ Fat: 20–35% (no more than 7% from saturated fat, prioritize PUFA and MUFA)​. ​ Glycemic Index: ○​ Low GI Foods (e.g., lentils, barley, whole wheat spaghetti) improve glycemic control​. Hypoglycemia ​ Signs and Symptoms: ○​ Fatigue, blurred vision, mood changes, trembling, sweating, dizziness. ​ Immediate Treatment: ○​ 10–15 g carbohydrates (e.g., ½ cup juice, 1 tbsp honey)​. Physical Activity Recommendations ​ Minimum 150 minutes of moderate-to-vigorous aerobic exercise per week. ​ Include resistance training ≥ 2 times per week​.