Comprehensive Study Guide: Nutrition Exam 3 (Chapters 11, 12, 14, 15, 16)

Study Guide - Smart Notes

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Key Factors for Men and Women: Diet quality, body weight, alcohol consumption, smoking, and physical activity can influence fertility and pregnancy outcomes.
Maternal Nutrition: Adequate intake of folic acid, iron, calcium, and overall energy is crucial for fetal development and reducing risk of birth defects.
Gestational Diabetes and Hypertension: These are common complications during pregnancy, requiring dietary management and medical supervision.

Energy and Nutrient Needs: Increased caloric and nutrient requirements, especially for protein, iron, folate, and calcium.
Weight Gain Recommendations: Based on pre-pregnancy BMI; excessive or insufficient gain can affect maternal and infant health.
Alcohol and Caffeine: Both should be limited or avoided due to risks of fetal alcohol spectrum disorders and potential developmental issues.

Breastfeeding: Recommended as the exclusive source of nutrition for the first 6 months; provides ideal nutrient composition and immune protection.
Formula Feeding: Commercial infant formulas are designed to mimic breast milk but lack some immune factors.
Introduction of Solid Foods: Typically begins around 6 months; iron-fortified cereals are often first foods.

Energy Needs: Decrease with age due to reduced basal metabolic rate and physical activity.
Micronutrient Needs: Needs for calcium, vitamin D, and B12 may increase due to absorption changes.
Chronic Disease Prevention: Diets rich in fruits, vegetables, whole grains, and lean proteins help reduce risk of chronic diseases.

Key Nutrients: Calcium, iron, and vitamin D are critical for growth and development.
Healthy Eating Patterns: Encourage family meals, limit sugary beverages, and promote fruits and vegetables.
School Nutrition: School breakfast and lunch programs play a significant role in meeting nutrient needs.

Physiological Changes: Reduced energy needs, decreased appetite, and changes in taste and smell.
Common Concerns: Risk of malnutrition, dehydration, and chronic diseases increases with age.
Strategies: Nutrient-dense foods, adequate hydration, and regular physical activity are important for healthy aging.

Benefits: Regular exercise improves cardiovascular health, muscle strength, flexibility, and mental well-being.
Types of Exercise: Aerobic (endurance), resistance (strength), flexibility, and balance activities.
Energy Systems: The body uses ATP, creatine phosphate, glycolysis, and aerobic metabolism to fuel activity.

Carbohydrates: Primary energy source for moderate to high-intensity exercise.
Protein: Needed for muscle repair and growth; requirements may be higher for athletes.
Hydration: Essential for performance and recovery; dehydration impairs physical and cognitive function.

U.S. Farm System: Involves crop and livestock production, with major crops including corn, soybeans, and wheat.
Food Safety Concerns: Contamination by pathogens, pesticides, antibiotics, and hormones can affect food safety.
Regulation: Agencies such as the FDA and USDA oversee food safety standards and labeling.

Organic Standards: Foods labeled "organic" must meet specific criteria regarding pesticide and fertilizer use.
Sustainable Practices: Aim to protect the environment, public health, and animal welfare.

Food Security: Access by all people at all times to enough food for an active, healthy life.
Food Insecurity: Limited or uncertain availability of nutritionally adequate foods.
Hunger: The physical sensation of not having enough food.
Causes: Poverty, unemployment, high food prices, and lack of access to healthy foods.

Assessment: Surveys and government data track food security status in households.
Programs: SNAP, WIC, NSLP, and Meals on Wheels provide food assistance to vulnerable populations.
Global Perspective: Food insecurity is a major issue worldwide, with efforts focused on sustainable agriculture and poverty reduction.

Level	Description
High	No reported indications of food-access problems
Marginal	One or two indications—typically anxiety over food sufficiency
Low	Reduced quality, variety, or desirability of diet; little or no indication of reduced food intake
Very Low	Multiple indications of disrupted eating patterns and reduced food intake