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nutrition test 4
ch.11, 12,13
| Question | Answer |
|---|---|
| physical activity | movement resulting from skeletal muscle contractions |
| exercise | physical activities that are usually planned and structured for a purpose |
| physical fitness | ability to perform moderate to vigorous intensity activities without becoming excessively fatigued |
| intensity | level of exertion used to perform an activity |
| 3 factors that influence intensity | duration type of activity, body weight |
| methods of determining intensity | assess breathing rate, assess heart rate |
| calculating age related max heart rate | age-220 |
| target heart rate zone | range of heart rate that reflects the intensity of exertion during physical activity |
| moderate intensity | target zone is 50-70% of age related maximum |
| vigorous intensity | target zone is 70-85% of age related maximum |
| aerobic exercise | sustained rhythmic contractions of large muscle groups, raises heart rate giving the heart an effective workout |
| resistance exercise | activities that increase muscle mass and strength, also increase muscle mass |
| energy metabolism | cells obtain energy through a series of chemical reactions (catabolism) |
| catabolism of | glucose, gatty acids, amino acids, alcohol energy stored in carbon hydrogen bonds is captured in high energy compound ATP |
| ATP forms when | when an inorganic phosphate group (Pi) bonds with ADP |
| ATP (adenosine triphosphate) | cells capture and store energy by forming ATP from ADP and inorganic phosphate (Pi) |
| glucose can be catabolized in 2 ways | anaerobically or aerobically |
| catabolism involves | oxidation removal of electrons from 1 comound to create another |
| anaerobic catabolism | the 1st stage of glucose oxidation is glycolysis splitting of a glucose molecule to form 2 pyruvate molecules (a small amount of ATP is formed by glycolysis) |
| glycolysis | carb breaking |
| aerobic catabolism | if oxygen is available pyruvate can enter aerobic respiration pathways |
| pyruvate moves from | cytoplasm into mitochondria that are often called the powerhouses of cells |
| in mitochondria pyruvate is completely oxidized forming | ATP, CO2, H20 |
| energy systems for exercising muscles (glucose is the best biological fuel for intense brief exercise why) | fatty acids have fewer oxygen atoms in relation to carbons, (cells require more oxygen to metabolize fatty acids, during short intense exercise lungs and heart cannot deliver enough oxygen to muscles for them to use much fat for energy |
| three major energy systems | phosphocreatine (PCr), lactic acid, oxygen |
| phosphocreatine (PCr) | anaerobic |
| lactic acid | anaerobic |
| oxygen | aerobic |
| PCr-ATP energy system | muscles contain enough ATP to last about 1 second, PCr provides the energy by providing Pi to ADP forming ATP (about 6 sec) |
| in anaerobic conditions | glucose is converted to pyruvate and then lactic acid (enough ATP is formed to last 30-40 sec) |
| lactic acid releases hydrogen ions and becomes lactate | certain muscles can use some lactate for energy |
| most lactate enters the bloodstream | the liver removes lactate and converts it into glucose |
| during low to moderate intensity exercise | (aerobic conditions) muscle cells can completely metabolize glucose (produces 18 times more ATP than during anaerobic conditions |
| what is aerobic capacity | the maximal oxygen intake during vigorous physical exertion (VO2 max) |
| simple way to know your VO2 max | when you exercise to the point that you cannot carry on normal conversation because of increased breathing rate |
| intensity of activity influences type of fuel use | fat predominates when at rest and during low to moderate intensity activities, carbohydrate is main fuel for high intensity activities, protein contributes a small amount of energy with slightly more used during endurance exercise |
| factors that influence athletic performance | gender endowment, physical training, diet |
| most athletes need at least | 3000 k/cal day |
| males generally need | 50 kcal/kg/day |
| females generally need | 45-50 kcal/kg/day |
| methods to determine adequate caloric intake | keep a food log, monitor body weight |
| fat should supply | 20-35% of energy for most physically active people |
| athletes should consume >= | 60% of kcal from carbs |
| to maintain glycogen stores | athletes need 6-10g of carbohydrate/kg body weight |
| pre event meals and snacks | about 3-4 hrs before event eat a low fat meal (should provide 200-300 g of carbs) total meal should supply 500-600 cal) |
| carbohydrate (glycogen) loading | manipulating physical activity and dietary patterns a few days before an event (goal to increase muscle glycogen stores)typically done 7 days before event |
| typical glycogen loading technique | Day 1-train intensely, Days 2-4: gradually taper off training with moderate carbohydrate (300g) daily intake Days 5-7 exercise lightly or rest with high carb (400-700 g) daily intake |
| consuming carbs during event | vigorous exercise ?min depletes glycogen stores (hit the wall); recommendation consume 30 to 60 g carb p/h (sports drinks, sports gel, or other sources of carbs) |
| consuming carbs during recovery | trained athletes can replenish most of their glycogen stores in a few days by resting and eating high carb diet, recommendation 8-10 g carb/kg body wt/day (to replenish glycogen quickly after intense exercise drink sports drinks sugar sweetend soft drinks |
| protein recommendation for endurance athlete | 1.2 to 1.4 g/kg body wt/day |
| protein recommendation for resistance athletes | 1.2-1.7 g/kg of body wt/day |
| adult non athlete RDA for protein is | .8 g/kg body a day |
| energy bars | usually made from soy and or milk proteins foritified with vitamins minerals and fiber (no scientific evidence for benefits, regular granola bars are cheaper source of nutrients and fiber) |
| energy drinks contain | ? and caffeine, some contain ginseng may enhance effects of caffeine |
| adequate water intake | 11 cups for young women, 15.5 cups for young men |
| water needs vary depending on | sports, fitness levels environmental condition |
| reducing risk of heat related illness | 1.) avoid exercising in extremely hot and humid weather, replace lost fluids, to estimate fluid needs weigh yourself prior to exercising and again after (if difference is > 2 % fluid replacement is needed |
| general water recommendation | drink 24 oz of fluids for each 1 pound of body weight lost during exercise |
| sports drink provide | carbohydrate content (6%) |
| sodium and electrolytes | enhance water and carbohydrate absorption and stimulate thirst sports drinks generally recommended when events last longer than 30 minutes |
| free radical formation | increases during aerobic exercise |
| oxidative stress may contribute to | muscle fatigue and damage |
| intense exercise may stimulate | the bodys natural antioxidant defense system (taking antioxidant supplements may block this process)so supplement not recommended |
| iron is | needed to produce rbc's transport energy, obtain energy |
| athletes at risk for iron deficiency include | females distance runners, vegetarians especially vegans |
| sports anemia | temporary condition resulting from an increase in plasma (liquid portion of blood) |
| calcium and vegans | people who restrict intake of milk and milk products are at risk for deficiency |
| weak bones result in | osteoporosis |
| females athletes who have irregular or no menstrual cycles may be deficient in | estrogen |
| weight bearing exercise increases bone density but estrogen is needed to | maintain healthy bones |
| ergogenic aids | foods devices dietary supplements or drugs used to improve physical performance |
| sufficient water and electrolytes carbs and balanced varied diet are | most important ergogenic aids |
| ERG | unit of energy |
| caffeine | most widely used ergogenic aid |
| benefits of caffeine | raises blood fatty acid levels, enhances contractions of skeletal and heart muscles, increases mental alertness |
| adverse effects of caffeine | shakiness and rapid heart beat, sleep disturbances, diarrhea and frequent urination |
| most healthy people can | gradually increase physical activity levels |
| older adults or those with any chronic health condition should consult a physician before | starting a physical fitness program |
| stages of fitness plan | initiation, improvement, maintenance |
| initiation | first 3-6 weeks (incorporate short periods of activity to total 30 minutes on most days |
| improvement | next 5-6 months (increase intensity and duration of exercises, exercise near the lower end of target heart rate zone) |
| maitenance | 5-6 months 9fitness goals are reached continue present program) |
| components of a workout regimen | aerobic workout (type duration frequency intensity, progression) then cool down |
| strength training | include 2-3 days per week |
| bacteria | simple single celled microorganism |
| food borne illness | illness caused by microscopic disease causing agents or their toxic by products in food |
| pathogens | disease causing microbes |
| contaminated food | item that is impure or unsafe for human consumption |
| food intoxication | illness that results when poisons produced by certain pathogens contaminate food and irritate the intestinal tract |
| food and Drug administration (fda) | regulates food sold in interstate trade, establishes standards for safe food manufacturing |
| department of agriculture (usda) | enforces food safety laws |
| environmental protection agency (epa) | monitors quality of drinking water regulates toxic substances and wastes |
| federal trade commission (ftc) | oversees consumer protection laws |
| microbes in food | certain food microbes are beneficial and desirable |
| microbes in food alter | color, texture taste and other factors in production such as hard cheese raised bread pickled foods alcohol yogurt |
| other microbes | contaminate food making it unsafe for humans (contaminates include: pathogens insects parts pesticide residues and metal fragments |
| how pathogens enter food | air, water soil sewage animals (to reduce risk of illness keep flies cockroaches and other vermin away from food |
| vermin | animals such as flies, cockroaches, mice and rats that live around sewage or garbage) |
| poor personal hygiene | contributes to transmitting pathogens: failure to wash hands after using the toilet or coming in contact with sources of pathogens |
| imporper food handing | transmission of pathogens (1.cross contamination 2. failing to keep foods at the proper temp) |
| high risk foods | beef pork poultry rawfish shellfish eggs milk |
| food borne illness | illnesses generally involve the digestive tract |
| signs of food borne illness | nausea vomiting diarrhea intestinal cramps |
| incubation period | can make identifying source of illness difficult |
| the number of pathogenic microbes or toxins influences | whether or not a person becomes ill |
| high risk of food borne illness | pregnant women, very young, elderly |
| common type of bacteria (needs oxygen) | campylobacter, clostridium , Escherichia, listeria salmonella and staphylococcus |
| viruses | simply genetic material coated w/protein;invades living cells to reproduce often fecal contaminates |
| parasites | organisms that live in/on other living things ex. giardia cryptosporidium, trichinella and anisakis |
| fungi | live on dead/decaying matter |
| when shopping for groceries | purchase frozen and highly perishable foods such as meat and fish last |
| don't buy food with | damaged container, or cartons with cracked eggs |
| purchase only ? milk and juices | pasteurized |
| purchase only the amount of produce for | 1 weeks use |
| pack meat fish and poultry in | plastic bags to avoid cross contamination of other foods |
| wash hands thoroughly with hot soapy water for at least ? | 20 seconds before and after touching food then use a fresh paper towel or clean hand to towel dry hands |
| before preparing foods clean food prep surfaces with | hot and soapy water or a solution made with 1 tbsp. bleach to 1 gallon of water to kill most pathogens |
| use what type of cutting board | not wood, non porous easy to clean |
| have 3 different cutting boards | one for meat, one for produce and one for breads |
| don't use foods from container that | leak bulge or are severly dented, have damaged safety seals, spurt liquid or have a bad odor. |
| read product labels to determine | proper storing conditions |
| wash fresh produce under running water to remove | surface dirt and bacteria |
| when in doubt | throw it out |
| most microbes grow well when temp is between 40-140 degrees | cooking food to the proper tem destroys food borne pathogens |
| microwaving cooking can result in uneven temps this may | result in not destroying all pathogens |
| thawing high risk foods | 1.) in the fridge 2.) under cold running water 3.) or in the microwave than cook immediately |
| do not do what with thawed foods | refreeze |
| marinate food in | the fridge and if marinating meat fish or poultry discard the marinade, don't remove cold foods from stove until serving time |
| raw fish | eating raw fish is safe for most healthy people if the fish is very fresh before being commercially frozen and then thawed properly |
| ground meat | the interior portion of meat contains no bacteria however the surface area may contain bacteria |
| grinding mixes result in | pathogenic bacteria throughout the meat |
| cook eggs until yolk and white | solidify |
| cooked seafood should lose its ? | glossy appearance and flake easily |
| beef steaks and roasts recommended safe minimum internal temp | 145 |
| recommended safe minimum internal temp fish | 145 |
| recommended safe minimum internal temp pork | 145 |
| recommended safe minimum internal temp ground beef pork lamb and veal | 160 |
| recommended safe minimum internal temp egg dishes | 160 |
| recommended safe minimum internal temp poultry | 165 |
| refrigerate or freeze left overs within | 1-2 hours (if environmental temp is > 90 refrigerate within 1 hr |
| separate food into | shallow pans to ensure faster cooking |
| keep fridge temp below | 41 degrees |
| cook or freeze ground meats and poultry | soon after purchasing |
| cook raw fish shellfish and poultry | the day they are purchased |
| use refrigerated ground meat within | 1-2 days and use frozen meat and patties with 3to 4 months after purchasing them |
| use refrigerated leftovers within | 4 days |
| reheat leftovers to | 165 degrees |
| fighting bacteria | 1) CLEAN-wash hands and surfaces often, 2) separate don't cross contaminate 3) cook- to proper temp 4) chill-refrigerate promptly |
| home canned foods may contain | clostridium botulium and its a deadly toxin (esp. low acid foods such as corn and beans) |
| do not taste home canned low acid foods before they are | boiled for at least 10 minutes |
| food irradiation | preserves food by using a high amount of energy to kill pathogens (process does not make foods radioactive) used on spices dry vegetable seasonings meats seeds shell eggs and fresh produce, ) |
| irradiated foods (except dried seasoning-must have | the radura symbol on package |
| prep for disasters | safe water is crucial-store at least 1 gallon of water /person a day, keep 3-5 day supply, store in cool place in sturdy plastic container, change every 6 months, drink only bottled boiled or treated water untilwater supply is safe, fill bathtub, unopened |
| emergency food supply | store at least a 3 day supply, choose foods with long shelf life, no refrigeration, store manual can openerpaper towels and utensils, |
| unopened cans and boxed foods should last | 2 years |
| food additive | any substance that becomes incorporated in food during production packaging transport or storage |
| direct or intentional additives are added to food to | facilitate processing, increase nutrient content prolong freshness, enhance taste, improve color, or make food safe, change color |
| food additives amendment (1958) | required manufacturers to provide evidence that a new additive is safe before use in products |
| Generally recognized as safe (GRAS) | list of ingredients used before 1958 that were thought to be safe are exempt from safety testing |
| all new additives must undergo | safety testing before FDA grants approval |
| Delaney clause of the food additives amendment | prevents manufacturers from adding a enw compound to foods that causes cancer at any level of intake |
| food quality protection act of 1996 | established safety standards of a reasonable certainty of no harm for pesticide residues |
| unintentional food additives | substances get into foods accidentally |
| FDA and unintentional food additives | permits very small amounts of unavoidable naturally occurring substances such as dirt and insect parts in foods, small amounts are not harmful when consumed in minute amounts |
| chemical contaminants | are naturally in our environment (lead and mercury) |
| pesticides | any substances used to control or kill unwanted organisms |
| insecticides | control or kill insects |
| rodenticides | control or kill mice and rats |
| herbicides | destroy weeds |
| fungicides | limit spread of fungi |
| pesticide residue tolerances | max amount of pesticide residues allowed |
| nonchemical methods of pest management (integrated pest management)IPM | involves methods that control pests while limiting damage to the environment (growing pest resistant crops using predatory wasps or trapping adult insects) |
| produce gown without pesticides may be labeled as | organic |
| travelers diarrhea | results from consuming food or water that has been contaminated with pathogens, causes abrupt onset of ab cramps loose bowel movements, nausea vomiting bloating and fever lasts 5-7 days |
| reducing risk of TD | use caution when selecting foods and beverages avoid foods :from street vendors undercooked meats, raw foods washed in water, avoid contact with contaminated waterways, sanitize drinking water and water for brushing teeth or hand washing |
| sanitizing water | boiling-for 1 minute at leas't; chemical disinfectants- contain chlorine or iodine(these products don't kill crypto); filtering water- removes bacteria and protozoans but may not remove viruses |
| preventive medication | before leaving US consult physician Bismurth subsalicylate(BSS) can reduce risk , |
| side effects of BSS | can include nausea constipation and blackening of tongue and bowel movements |
| treating TD- | antibiotics, antimotility agents, fluids to prevent dehydration |
| prenatal period | time between conception and birth (pregnancy) |
| conception | moment when a sperm enters an egg.(fertilization) |
| uterus | female reproductive organ that protects the developing human during pregnancy |
| conception to week 2 | sperm enters egg fertilized egg cell divides forming a mass of cells that buries itself into the uterine lining |
| week 2-week 8 | the rapidly dividing mass of cells increases in size and forms organs |
| weeks 8 to birth | the human organism at 12 weeks of age weighs 1 oz at birth the typical newborn weighs 6-8 lbs |
| placenta | organ that develops in the uterus during pregnancy that connects the uterus to the developing baby via the unbilical cord |
| what does the placenta do | transfers nutrients and oxygen to the developing baby;removes waste from the developing baby |
| low birth weight (LBW) | infants: weigh <5 1/2 lbs at birth (greater risk of injuries during birth and more likely to die soon after birth more common in females who give birth before 15 or over 45 years of age |
| in 2009 ?% of infants were born In US with LBW | 12.2% |
| preterm infants born before | 37 weeks of pregnancy |
| a very preterm infant born before week ? | 32 weeks of pregnancy |
| signs of pregnancy | breast changes, morning sickness, fatigue,edema |
| breast changes | the hormone prolactin stimulates developing of lactate producing tissue in breast |
| morning sickness | nausea with or without vomiting can occur anytime of day occurs early in pregnancy and typically ends by week 16 |
| fatigue in pregnancy | may result from physiological anemia |
| edema | fluid retention that usually results in minor swelling especially in hands and feet |
| constipation | hormones relax muscles of digestive tract resulting in slowing of GI tract - treatment adequate intakes of fiber and fluid |
| heartburn | fetus pushes upward on mothers abdominal cavity causing stomach acid to enter esophagus treatment: eat smaller meal, avoid troublesome foods |
| energy needs through trimester | 1- no increase; 2nd trimester +340; 3rd trimester +450 |
| folate and iron increase in pregnancy | +50% |
| cravings are common in pregnancy | the cause is unknown but may be related to hormonal changes |
| pica | craving and eating nonfood substances such as laundry starch coal cigarette ashes and dirt may be associated with iron and zinc deficiencies |
| weight gain during pregnancy underweight | 28-40 lbs |
| weight gain during pregnancy healthy | 25-35 lbs |
| weight gain during pregnancy overweight | 15-25 lbs |
| weight gain during pregnancy obese | at least 15 lbs |
| healthy weight gain up to | 4 lbs during the first trimester |
| gaining weight in the 2nd and 3rd trimesters | about 1 lb per week |
| prenatal care | specialized health care for pregnant women that can detect problems |
| gestatinal diabetes | type 2 diabetes that develops during pregnancy; excess glucose is delivered to fetus resulting in large infant with excess body fat occurs in 3-8% of pregnancies |
| pregnancy induced hypertension | major sign is rapid weight gain after 5th month of pregnancy;leading cause of pregnancy related death; occurs in 6-8% of pregnancies |
| who is at high risk for PIH | under 20 or over 40 years of age;are overweight or obese history of diabetes or hypertension carrying multiple babies |
| alcoholic beverages increase risk of | fetal alcohol spectrum disorder |
| smoking cigarettes increases risk of | preterm low birth weight infants (increases risk of sids) |
| benefits of physical activity | enhanced muscle tone and strength;reduced edema;improved mood and sleep |
| recommended physical activities during pregnancy | walking;cycling, swimming light aerobics |
| infant nutrition weight gain | birth weight doubles by 4-6 months;birth weight triples by 1 year |
| infant nutrition length | 50 % increase in length from birth to 1 year |
| human milk | designed to meet nutritional needs of a newborn baby |
| colostrum | yellowish fluid secreted from breasts soon after birth; contains antibodies needed for immunity and encourages the growth of lactobacillus bifidus for a healthy GI tract |
| infant suckling on mothers nipples stimulates release of 2 hormones | prolactin, oxytocin |
| prolactin | stimulates milk production in the breast |
| oxytocin | triggers milk let down a reflex that enables milk to travel via ducts to the nipple area |
| roles of prolactin and oxytocin | 1.) sucking sends nerve signals to pituitary gland 2.) prolactin and oxytocin released 3.) prolactin stimulates milk producing cells 4.) oxytocin triggers let down of milk |
| milk production require ? cal | 800 |
| according ADA and AAP infants need breast milk only for for the first ? | 6 months |
| breastfeeding should continue until 12 months | human milk may be inadequate in vitamins D, B-12 AND MINERALS iron and fluoride |
| breastfeeding trends in the U.S 2008 | 75% of infants were ever breastfed by 6 months 43% continued to be breastfed by 12 months only 24 % were still being breastfed |
| infant formulas contain | heat treated cows milk, lactose and or sucrose , vegetable oils vitamins, minerals (some provide DHA and AA fatty acids |
| AAP recommends iron fortified formula | for infants who are not breastfed |
| cows milk is not appropriate for infants because | its too high in minerals and protein and too low in carbohydrate , it may cause intestinal bleeding and iron deficiency reduced fat or fat free too low in energy casein the main protein in cows milk is difficult digest its proteins maycause allergies |
| allergies | immune system responses to foreign proteins in the body |
| signs and symptoms of food allergies | vomiting diarrhea intestinal gas or constipation; itchy swollen or reddened skin. runny nose and breathing difficulties such as asthma |
| extrusion reflex | infant thrusts tongue forward when a solid or semisolid food is placed in its mouth reflex disappears at 4-6 months |
| developmental readiness for solid food occurs around | 4-6 moths of age |
| AAP recommends delaying introduction of solid foods until | 6 months |
| first solid food generally is | rice cereal (least likely to cause allergies) |
| introduce oe vegetable or fruit at a time | wait 2 to 4 days before adding a new food this is so you can process for allergy detection |
| avoid feeding allergenic foods until | 1st birthday (egg whites, chocolate nuts and cows milk) |
| what not to feed an infant | honey, semi solid baby cereal in a bottle, candy flavored gelatin water or soft drinks small pieces of hard or coarse foods, excessive amounts of apple or pear juice(diarrhea), unpasteurized raw milk, goat milk |
| honey | may contain spores of clostridium botulinum |
| tooth decay | results from infants being put to bed with abottle of formula, juice or any sugar-sweetend drink (the sugars bathe teeth providing a source of nutrients for bacteria that cause tooth decay |
| bedtime bottles should be only | water |
| growth monitored during routine well baby checkups for 3 things | head circumference, length, weight |
| growth slows and appetite decreases | growth is assessed at bmi for age on cdc growth charts |
| obese -bmi for age >= | 95th percentile |
| overweight =bmi for age >= | 85th to 95th percentile |
| snacks should be | nutrient dense and fit into overall diet |
| preschoolers often need | morning and afternoon snacks because of their small stomach |
| picky eaters(how to handle) | avoid nagging forcing or bribing |
| food jags | expression of independence |
| new foods | acceptance depends on temp appearance texture and taste of food |
| enjoyable mealtimes | should be happy social occasions |
| skipping one meal | no danger if one is missed |
| iron deficiency | anemia can result in decreased stamina learning ability and resistance to infections |
| allerges | peanuts, tree nuts, fish milk eggs soybeans wheat |
| dental caries (destruction of the tooth) | many preschool children have caries before entering kindergarten |
| obesity | prevalence among US preschoolers is increasing dramatically |
| risk factors for obesity | family history of obesity, high birth weight, sedentary activities too much fried foods and sugar sweetened beverages |
| school age children compared to younger children | often skip breakfast and eat more foods away from home, larger food portions more fried foods and soda |
| obesity prevalence | has increased dramatically since 1970 (20% of children 6-11 are obese) |
| obesity health consequences | elevated:blood pressure glucose and cholesterol and a risk of developing hypertension heart disease and type 2 diabetes |
| physical activity for children | need at least 60 minutes of moderate intensity most days a week |
| vegetarianism | careful planning is needed to ensure adequate energy highquality protein vitamin b-12 iron calcium and zinc |
| supplements | healthy children who eat a variety of foods from all food groups do not need supplements |
| tips to improve a childs diet | guide family rather than dictate, eat together, reduce amount of saturated and trans fats, don't put child on restrictive diet unless physician recommends avoid using food as a reward or punishment, drink water, healthy snacks, serve enough fruties and ve |
| adolescence | stage in which a child matures physically into an adult by: physically emotionally intellectually and socially |
| age range for most us children at onset of puberty | girls 8-10; boys 10-12 |
| adolescence nutrition concern | 80% had diets low in fruits and vegs 86% didn't consume enough milk; rely heavily on vending machines and fast food |
| obesity | prevalence of obese youth is rising most prevalent in black females; |
| excessive fat during adolescence may promote | premature atherosclerosis |
| overweight and atherosclerosis | plaque formation in arteries begins in childhood progresses to adolescence then to adulthood |
| weight loss for adolescents | stage of growth and maturation should be considered before weight loss program is established overfat teen dietary intervention that provides essentials nutrients and fosters gradual weight loss |
| iron deficiency during adolescence | boys may become iron deficient during growth spurt ;girls who have heavy menstrual bleeding may become iron deficient |
| calcium status | is often low many teens drink soft drinks instead of milk |
| teens may choose vegetarian diets | to define their their identities and assert independence from parents to mask disordered eating behaviors |
| teenage vegans should include | food souces of calcium iron zinc and vitamins d and b-12 |
| life expectancy | length of time on avg person born in a specific year can expect to live |
| 4 things that have led to a higher life exepectancy | imp.diets housing public sanitation and medical advances |
| life span | max number of years an organism can live |
| some scientists think life span can be lengthened by | dietary modification |
| physical inactivity | contributes to some physiological changes associated with aging |
| tooth loss | 25% of Americans who are 65 years of age or older have lost all natural teeth |
| intestinal tract problems | constipation is a major complaint of older adults |
| depression in older adults | 18% of women and 10% of men age 65 and over reported having symptoms of depression |
Created by:
alexap