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2024 PORTAGE LEARNING BIOD 121 MODULE 1 TO MODULE 4 EACH MODULE CONSIST OF STUDY NOTES, PAPERS SET WITH CORRECT ANSWERS, CASE STUDIES COMPLETE COURSE SOLUTION
Typology: Exams
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2024 PORTAGE LEARNING BIOD 121
MODULE 1 TO MODULE 4 EACH MODULE
CONSIST OF STUDY NOTES, PAPERS SET
WITH CORRECT ANSWERS, CASE STUDIES
COMPLETE COURSE SOLUTION
Module 1: Overview of Nutrition and Energy Needs
1.1 : Good Nutrition Leads to Healthy Life ● 1) What is Nutrition:
● 2) Science of Nutrition: a) Food provides energy b) Nutrients are substances in food c) The Science of Nutrition : providing info to consumers d) Goal is to meet nutrients needs and prevent disease ● 3) Hormones Impact Hunger: a) Ghrelin which increases hunger and produce in the stomach as well as endorphins and neuropeptide-Y b) Leptin which decreases hunger and produced in adipose cells as well as serotonin and CCK c) Roles is to balances hunger and satiety ● 4) Why do we eat?
a) Hunger is internal drive and is negative sensation b) Appetite is external drive and is positive sensation c) Satiety is feeling of fullness d) Hypothalamus is a region of the brain and houses the feeding/satiety centers. e) The GI Tract is where digestion and absorption of nutrients occurs and consistsof the mouth, esophagus, stomach, small/large intestines, rectum, and anus f) Stomach plays a major role in satiety and weight regulation ● 5) External Forces: a) Sensory Influences: smell, sight, taste, etc. b) Cognitive: habits, comfort foods, social factors, nutritional values c) Environmental: economics, lifestyle, cultural/religious beliefs d) Health Status: physical restriction, medications, age, and gender
1.2 : Food Composition ● 1) Nutrients: ○ Nutrients are vital to our well-being as they are used by our bodies to: ■ Promote growth and development ■ Maintain tissue, cells, and bone ■ Fuel the body for physical and metabolic work and regulate body processes. ○ While we eat for nutrients, not all foods are created equal; every food is composed of a variety of nutrients in varying amounts. ○ 4 Types of Nutrients: ■ Macronutrients which is needed in large amounts ■ Micronutrients which is needed in small amounts ■ Organic which are compounds containing carbon and hydrogen ■ Inorganic which are substances that don’t contain carbon ■ These are essential which means it must be consume in diet ○ 6 Classes of Nutrients: ■ Carbs: organic, macro and supplies energy ■ Proteins:organic, macro and regulate body process and provide structure ■ Lipids: organic, macro and regulate body process ■ Vitamins: inorganic, micro, and regulate body process ■ Mineral: inorganic, micro and regulate body process and provide structure ■ Water: inorganic, micro and regulate body process and provide structure ○ Carbs: ■ Composed of carbon, hydrogen, and oxygen ■ Complex or simple forms found in starches and sugars ■ Broken down into glucose: a source of energy for cells and tissue ■ Function: primary source of energy ■ Spare protein and prevent ketosis (using fat for energy) ■ Sources: grains, vegetables, fruits, dairy products, and legumes ○ Lipids: ■ Composed of carbon, hydrogen, and oxygen ■ Triglycerides (composed of fatty acids), Sterols (cholesterol) and phospholipids ■ Function: energy source, structure, and regulation ■ Sources: fats, oils, meats, and dairy products; with a few exceptions, fruitsand vegetables are naturally low in fat/lipids. ○ Protein: ■ Composed of carbon, hydrogen, and oxygen as well as nitrogen ■ Made of smaller building blocks called amino acids ■ Function: energy source, structure, and regulation ■ Sources: meats, dairy products, legumes, vegetables, and grains ○ Vitamins: ■ Composed of carbon and hydrogen and may contain other elements ■ Fat soluble: A, D, E, K and Water soluble: B vitamins and vitamin C
■ Function: regulation ■ Sources: all food groups ○ Minerals: ■ Simple inorganic substances ■ Macro-minerals: 16 minerals needed in relatively large quantities ■ Micro-minerals: only needed in small amounts and often referred to as thetrace minerals ■ Functions: structure and regulation ■ Sources: all food groups ○ Water ■ Chemically, the simplest nutrient but the most important ■ Functions: structure and regulation ■ Sources: beverages and foods ● 2) Calories: ○ Energy: ■ Ability to do work and only macronutrients provide energy ■ Express in terms of calories and is measured in kcal ● A calorie is often a general term for energy, and it is the amount ofheat needed to raise the temperature of 1g of water by 1 degree Celsius. ● It is important to note, a dietary Calorie (capital C) is actually thesame as one kilocalorie, and the terms are often interchanged. ● One kilocalorie (kcal) is the amount of heat needed to raise the temperature of one kilogram of water one degree Celsius ■ Energy in Food: ● Carbs and Proteins: 4 kcal/g and Fats: 9 kcal/g ● Alcohol: 7 kcal/g ○ It’s energy-dense which is why it's mentioned ■ Calculating Calories: ● Energy available from foods: ○ grams of carbs x 4 = kcal ○ grams of proteins x 4 = kcal ○ grams of fat x 9 = kcal ○ Total = kcal ● Calculating the percentage of kilocalories from nutrients ○ g of carbs x 4 = divided by total kcal x 100 = % carb kcal ○ g of protein x 4 = divided by total kcal x 100 = % protein kcal ○ g of fat x 9 = divided by total kcal x 100 = % fat kcal ○ How much should we eat? ■ Current recommendation: ● Protein is 10-35%, Carbs is 45-65%, and Fats is 20-35%
■ Think about nutrient dense foods which are high vitamins and minerals compare to empty calorie foods which are high in fat and sugar
1.3 : Tools for a Healthy Diet ● 1) States of Health: ○ A person’s nutritional status can be classified into 1 of 3 categories: ■ 1) Desirable nutrition is achieved by eating a variety of foods that provideall the essential nutrients to support normal body functions. A balanced diet and regular exercise can help reduce the risk of chronic disease. ■ 2) Overnutrition is the excess consumption of calories, fats, saturatedfats, and cholesterol, which increase the risks of chronic disease. ■ 3) Undernutrition occurs when nutrient intake does not meet the nutrient needs of the body. As nutrient levels decline over time, the body’s metabolic processes begin to slow (or even stop) and can cause a declinein one’s health. ○ Malnutrition is a collective term that can refer to either overnutrition or undernutrition. Although it is most often associated with undernutrition, malnutrition ultimately relates to the ill-effects of an unbalanced diet, which stems from the inadequate or overabundant intake of one or more nutrients. ● 2) Assessing Nutritional Health: ○ There are 5 assessment categories that will provide a complete picture of an individual’s health; known as the ABCDE’s of nutritional assessment. ■ Anthropometric: measurements of body composition, including weight, height, skinfold measurements, BMI, head circumference, waist-to-hip ratio and bioelectrical impedance ■ Biochemical: measurement of nutrients in the blood, urine, and feces ■ Clinical: physical exam evaluating the general appearance of the skin, eyes, tongue, teeth, and throat; blood pressure, reflexes and mobility arealso often checked ■ Dietary: evaluation of an individual’s dietary intake to determine if thereare any deficiencies or other problematic areas ■ Environmental: review of the person's living conditions as well as their background history, which includes medical history, medication review, social history (marital status, living conditions), level of education, and economic status ○ Taken together, these five assessments provide a well-rounded picture of a person’s nutritional state. ● 3) Tools for Consumers: ○ MyPlate: ■ Is a visual aid ■ Talks about balance (calories and portion size), variety, and moderation ○ Food Label: One of the easiest tools that consumers can use for planning a healthy diet are food labels. Nearly all packaged foods have a label containingthe following information:
■ Product name, Name/address of the manufacturer ■ Amount of product in the package ■ Ingredients listed in descending order by weight ■ Nutritional facts ■ Allergen information ○ Anatomy of Food Label: ■ Serving size must be listed in household units that consumers understand(i.e. a cup, as well as a metric listing, such as grams). Important to note are the number of servings per package. ■ Nutrients on the above label must also appear on all food labels. Additional nutrients may also be published if the product is fortified. Each nutrient is listed in metric amounts and % Daily Value. The label is designed to show how a single serving of this particular product comparesto the amount recommended based on a 2,000-calorie diet. ■ Note: The protein and sugar categories do not contain a % Daily Value. ■ The recommended intake, in grams, of each nutrient based on either a 2,000- calorie or 2,500-calorie diet can be found at the bottom of each label for comparison. In addition to the nutrition facts panel, health claimsmay also appear. There are four types of claims that food manufacturersuse: ● Health claim: These claims are closely regulated by the FDA. Inorder for a health claim to be made, there must be significant scientific evidence that links the food with a reduced risk of a disease. ● Preliminary health claim: These claims are also regulated by FDA,but a scientific link may not be established. ● Nutrient claim: These claims are closely regulated by the FDA. Inthis case, a specific claim is being made about a nutrient ● Structure/function claim: These claims are not FDA approved. ● 4) Variety, Balance, and Moderation ○ Remember that the word "diet" refers to a style of eating that will meet your nutritional needs, and it is something that you practice for the rest of your life. Allfoods are allowed, and there are no good foods or bad foods. The key words arevariety, balance, and moderation.
- physical exam and general appearance
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Fred is a 56 year old, single male. He is employed in sales and spends a great portion of his day either behind his desk making calls or in his car. Fred has a base salary but depends on sales for commission. He has a limited income and attempts to use finances wisely. Due to his schedule, he has few friends and little leisure time. He relays that he has been diagnosed withhigh blood pressure and has a family history of cardiovascular disease.
In a typical day, Fred sets his alarm for 7 am and tries to get to the office by 8:30. He always drives through a donut shop and picks up a reduced fat blueberry muffin and a large latte.
For lunch he packs a bologna sandwich, a bag of Corn chips and a Cola and eats at his desk.
After making calls and finalizing several deals, he leaves the office around 6 pm. Several times a week, he meets clients for dinner. Today he is having dinner with a couple of guys at a local steak house.
Question 1
After dinner and a business session, he returns home around 10 pm. Fred is exhausted but decides to unwind and watch the nightly news before bed.
Fred’s company is collaborating with an insurance company to begin a wellness program. As the nurse for the wellness program, you are to meet with each employee and complete an initial evaluation.
Answer the following questions pertaining to Fred’s evaluation.
and module 1 to answer the questions.
Client: Fred