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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
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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
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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
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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
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5. Explain the components of energy balance
- A. Energy input = food behavior
- B. Energy output = exercise behavior
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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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