Studied by 1 personSummarize the general recommendations for fluid, protein, and carbohydrate
intake for athletes.
CARBOHYDRATES
- Low to moderate intensity cardiorespiratory activity
- Less than 1 hour in duration
- 4-5 g of carbs per kg body weight
- Endurance activity of higher intensity
- 7-8 g of carbs per kg body weight
- High intensity daily training
- 8-10 g of carbs per kg body weight
PROTEIN
- Adults: .8 g/kg/day
- Recommendation for power(strength or speed) athletes: 1.2-1.7 g/kg/day
- Recommendation for endurance athletes: 1.2-1.4 g/kg/day
Strength athletes need more protein for muscle repair and growth
Endurance athletes need more protein for muscle repair and muscle growth and energy
needs
FLUID:
- 5-12 oz every 15 to 20 min under normal conditions
- Fluids with sodium are needed for exercise >2 hours and in hot conditions
- Consume 1 L of water per 1-2 pounds of weight lost
List the 3 energy systems used by the body during low, moderate, and high
intensity exercise.
- Low to moderate rate of energy use: aerobic metabolism
Meets prolonged demands of sustained activity: 2 min to several hours
Carbs, fats, and amino acids are continuously oxidized to provide ATP
During rest body derives most ATP from oxidation of: fatty acids and glucose
- Increased rate of energy use: anaerobic metabolism
Used during first 2-3 minutes of activity
Breakdown of glucose to pyruvate in muscle
Much of lactic acid is transported to live
Cori cycle
- The immediate energy system: atp creatine phosphate system
Uses ATP stored in muscle
Used during first 10 seconds of exercise
For which nutrients does the RDA/AI increase during pregnancy? For which nutrients does the RDA/AI remain unchanged as compared to a healthy, non-pregnant individual within the same age and gender group?
INCREASE
Proteins- 25 g per day
Carbohydrates- greater than or equal to 175 g per day
Iron- 27 mg per day
Calcium- 30 mg/day during 3rd trimester
Zinc- increase by more than 30%
Hydration- increase by 300 ML above non pregnancy intake
Increase in essential fatty acids, linoleic and alpha linolenic acid and polyunsaturated
fats
DOES NOT CHANGE
Total fat intake
Describe the negative impact of the following during pregnancy: caffeine, alcohol and smoking.
Caffeine: can affect fetal heart rate and breathing, increase risk of miscarriage and low birthweight baby, irritability in baby alcohol:FAS, growth retardation, facial abnormalities, CNS dysfunction\
Smoking: miscarriage, preterm delivery, small birth weight, may impair blood flow to developing fetus and decrease nutrients and oxygen delivery
identify food-borne illnesses of greatest concern during pregnancy. List specific foods typically associated with each of these food-borne illnesses.
listeria: found in uncooked meats and vegetable and unpasteurized milk, ready to eat foods such as hot dogs and deli meats
Toxoplasma: parasite found in undercooked meat and cat litter
What are the benefits of breast-feeding for the mother and for the infant?
MOTHER
-Lose weight faster, build stronger bond, decrease risk of breast and ovarian cancer,
saves money by not buying formula
INFANT
-Less likely to experience allergies and intolerances, ear infection(otitis media), vomiting,
diarrhea,pneumonia,wheezing, other respiratory diseases, meningitis, SIDS, possible reduce obesity
Identify contraindications to breastfeeding in developed parts of the world.
- Breast augmentation, breast reduction, previous breast cancer, maternal prolactinoma, infant galactosemia, mother HIV and HTLV positive, mothers using illicit street drugs, mother has ebola, human T cell lymphotropic virus type 1 or 2, untreated brucellosis, tuberculosis, varicella
Describe possible actions that could be taken to increase the global prevalence of breastfeeding of infants during the first 6 months of life.
- Limit formula marketing, maternity leave for 6 months, strength health systems to be more baby friendly, support mothers with group counseling and breastfeeding tips
How does the composition of breast milk differ from the composition of infant formula?
Human milk composition can vary with each session, while the difference is the composition and the affect their digestion and absorption is in the infant
What is colostrum?
- First milk produced after birth, is of thinner consistency and is slightly yellowish in color
- High in protein
- Contains maternal antibodies and serves as a laxative to clear meconium
- Frequent small meals in first few days coat baby's digestive tract and prevent invasion of foreign substances
Describe the recommendations for feeding an infant during the first year of life.
High calories: 40- 50 calories per pound body weight per day
Fat: 50-60% of calories intake should come from fat
Protein: no more than 20% of total calories from protein
Breastfeeding newborns: 2-20 ml
Hydration: infants need ⅓ cup fluid per pound of body weight
Identify foods that may be choking hazards for infants
Nuts, whole grapes, popcorn, hot dog pieces, any large chunks of raw foods that must be chewed, small candies, cherries and dried fruit
Identify nutrients of concern for infants
Iron, zinc, vitamin A, Vitamin B6
describe the rate of growth of children.
Growth spurt for girls usually happens before boys. According the chart girls growth spurt was between 10-11 while boys was between 12-13
- Timing of growth spurt dependent on adolescent attaining certain critical weight
How do calorie requirements during childhood change in terms of calorie per kg per day and total calories per day?
- Depends on body size, activity level, growth rate Calories and protein needs per kg body weight per day increase in initial years of childhood and decrease as child ages
- Total calories and protein needs overall increase
Describe iron-deficiency anemia in children.
- at greatest risk: children in low income families
- Influence on mood and attention span, may impair learning
Which group of children is at greatest risk?
Low income families
Identify good sources of iron for children.
Lean meat, peanut butter, fortified breakfast cereals, grains apricots
Why is lead toxicity a health concern for children?
-Inhibits iron absorption
-Inhibits enzyme needed to synthesize hemoglobin
Describe how overweight and obesity is classified and determined in children and adolescents.
- Calculate BMI for child
- Plot on growth chart for BMI for age
- Compare to national standar
BMI FOR AGES
85th to less than 95th percentile: overweight
95th percentile or greater: obese
Less than 5th percentile: underweight
Identify poor eating habits commonly seen in teens and associated health consequences.
Skipping meals, inadequate consumption of calcium rich foods, nutrient poor food selection away from home, dieting due to body image issues, alcohol use
List social, psychological, physical and physiological aspects of aging and the impact each can have on nutrition.
SOCIAL PSYCHOLOGICAL
- Living alone: lack motivation to cook meals
- Depression: overeating or undereating
- Anxiety: reduction in digestive secretions
- Economic constraints
PHYSICAL PHYSIOLOGICAL
- Loss of teeth and xerostomia(dry mouth): difficulty chewing and swallowing
- Loss of neuromuscular coordination: cooking and feeding oneself is difficult
- Impaired hearing and vision: age related macular degeneration
- Loss of muscle mass: reduced basal metabolism and calorie needs
-Arthritis
- Diminished sense of taste and smell
- Decreased secretion of digestive enzymes:decreased micronutrient absorption
- Slowing of gastric motility: constipation
identify the document that serves as a reference for diagnosing eating disorders.
- Diagnosis of an eating disorder requires assessment of patient by a physician or
psychologist
- Criteria found in: diagnostic and statistical manual, fifth edition(DSM-V)
Disorders defined in DSM-V
- Anorexia
- Bulimia
- Binge eating disorder
- OSFED
- Unspecified feeding or eating disorder
Describe the characteristics of the following eating disorders: anorexia nervosa,bulimia nervosa, and binge eating disorders.
Anorexia- refusal to maintain body weight at or above a minimally normal weight for age and height
Characterized by: intense fear of gaining weight or becoming fat, poor body image,amenorrhea may occur, generally underweight
Bulimia- eating large quantities of food in short period of time, binging, feeling loss of control, followed by purging, laxative use, dieting, excessive exercise, usually normal weight
Binge Characterized by: recurrent episodes of binge eating, lack of compensatory
behaviors to control weight
identify risk factors for undernutrition in the elderly.
- Older adults who are often hospitalized are malnourished
- Little or no appetite
- Problems with chewing or swallowing
- Consuming inadequate amounts of nutrients
- Eating fewer than two meals a day
Identify the categories of OSFED and describe each.
- Atypical anorexia nervosa: weight is at or above the normal range
- Bulimia nervosa(of low frequency and or limited duration):
frequency : <1 episode per week
Duration: < 3 months
- Binge eating disorder
frequency : <1 episode per week
Duration:< 3 months
- Purging disorder: recurrent purging to influence weight or shape in the absence
of binging
- Night eating syndrome: recurrent episodes of night eating
Eating after waking from sleep or excessive food entail after evening meal
identify the components of the female athlete triad.
Disordered eating, amenorrhea, osteoporosis
Osteoporosis- increased risk of stress fracture, low bone density
Amenorrhea- delayed menarche, absence of menstrual cycle
Disordered eating- anorexia, bulimia
What is muscle dysmorphia?
Type BDD is which individuals focu son their muscularity and believe they are never muscular enough
Complications arise due to measures taken to increase muscle mass
Identify risk factors for disordered eating behavior.
Dieting, cultural pressure, body dissatisfaction, teasing, poor self esteem, puberty, family, athletics
discuss how societal influences contribute to development of eating disorders in women and men.
- Social changes coincide with onset of puberty( more traumatic for girls)
- Portrayal of ideal female body in media influences opinion of self
Identify family characteristics that are associated with an increased risk of developing eating disorders.
- Not accepting individuality
- Overprotectiveness
- Infallibility in rules
- Inadequate boundaries
- Inability to effectively communicate or express feelings
Describe health complications of anorexia nervosa, bulimia nervosa, binge eating,and muscle dysmorphia.
Anorexia- heart failure, kidney failure, multiple organ failure, illnesses such as pneumonia, 5-20% of anorexia nervosa patients die
Bulimia- stomach ruptures, heart failure due to loss of electrolytes and other minerals,
irregular menstrual cycles, diminished libido, addictions and or compulsive behavior,
clinical depression, anxiety, and other psychiatric illness, increased risk of suicidal
behavior
Binge- generally associated with obesity, high blood pressure, high cholesterol,
cardiovascular disease, type 2 diabetes, gallbladder disease, joint problems, depression
Muscle dysmorphia- increase training intensity, steroids use(AAS) which leads to
reduced testicular size and enlarges breasts, acne, high blood pressure, high LDL
cholesterol, low HDL cholesterol, liver cancer, aggressive behavior, hepatitis B and C
viruses, human immunodeficiency virus
Describe the type of approach used to treat eating disorders.
Most use multidisciplinary treatment approach : individual therapy, family therapy, complementary therapies, cognitive/ behavior therapy, nutrition
counseling with registered dietitian
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