N210 Week-8 Lecture Nutrition

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Leon
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309507
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N210 Week-8 Lecture Nutrition
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2015-10-12 13:52:46
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N210 Week Lecture Nutrition
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N210
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  1. 1. Discuss factors to be considered when determining a person’s “ideal weight.”
    • A. HAMWI Method
    • 1. Formula for estimating the ideal body weight on the basis of gender and height
    • B. Body frame
    • 1. Height/wrist circumfereance
    • C. Variation
    • 1. Gender 4. Metabolism
    • 2. Age 5. Genetics
    • 3. Shape 6. Physical activity
    • D. Body fat
  2. 2. Discuss social, psychological and economic influences on food habits.
    • A. Social/economic
    • 1. Advertisements 5. Political and economic policies
    • 2. Culture 6. Religion and social class
    • 3. General and nutrition education 7. Social problems, poverty, alcoholism, drug abuse
    • 4. Income
    • B. Psychological
    • 1. Habits 4. Cravings
    • 2. Preference 5. Positive/negative experience and associations
    • 3. Emotions 6. Personal food acceptance
  3. 3. Discuss the causes and consequences of obesity
    • A. Physical and inactivity is major cause
    • B. Leptin
    • 1. Control by serving as a negative feedback mechanism against overconsumption of total energy
    • 2. Leptin resistance is also primary cause
    • 3. Early onset obesity and lack of leptin receptor receive no negative feedback regarding energy intake
    • C. Ghrelin
    • 1. Appetite stimulant secreted from the stomach activates appetite-regulating network
    • 2. Antagonist to fight obesity
    • D. Genetic Control
    • 1. Genetic regulation controls amount of body fat
    • E. Family Reinforcement
    • 1. Inappropriate family food pattern
    • F. Physiologic Factors
    • 1. Amount of body fat = number and size of fat cells
    • 2. After body added extra fat cells for fuel storage, cells remain and store vary amounts of fat
    • 3. BMR, activity, lean muscle mass determine fat storage
    • G. Psychologic Factors
    • 1. Work, family, social life à stress à eat for comfort
    • H. Environmental
    • 1. Fast and convenient 5. Decrease prep time
    • 2. Increase energy food available 6. Decrease physical activity
    • 3. Increase portions
    • 4. Increase screen time
  4. 4. Describe dietary characteristics of a sound weight management program
    • A. Realistic Goals
    • 1. ½ to a 1 pound a week
    • B. Negative Energy Balance
    • 1. Establish negative energy balance with reduction of 500-1000 kcal
    • C. Nutritional Adequacy
    • 1. Nutrition must be adequate
    • 2. Macronutrients should be balanced
    • D. Cultural Appeal
    • 1. Food plan similar to cultural eating patterns
    • E. Energy Readjustment to Maintain Weight
    • 1. Desired weight level reach = kcal adjusted to maintenance needs
  5. 5. Explain the components of energy balance
    • A. Energy input = food behavior
    • B. Energy output = exercise behavior
  6. 6. Discuss the principles of nutritional balance in a sound food plan
    • A. Energy Balance
    • 1. Modify energy intake/output to produce negative energy balance
    • 2. 250 kcal reduction, 250 increase energy expenditure
    • B. Nutrient Balance
    • 1. Carbs
    • I. 45-65%
    • 2. Protein
    • I. 10-35%
    • 3. Fats
    • I. 15-25%
    • C. Distribution Balance and Protein
    • 1. Spread food fairly
    • 2. Large portion = energy imbalance
    • D. Food Guide
    • E. Preventative Approach

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