NFSC Final Fall 2014 International Nutrition 1 What is the relationship between malnutrition and infection Inadequate quantity and quality of food Unsanitary living environment lack of immunizations and medical care deficiency diseases impaired immunity due to inadequate nutrient intake inability to consume absorb adequate food 2 What is the difference between primary and secondary causes of malnutrition Primary lack of access to food secondary faulty absorption increased metabolic demands diseases and infections lack of knowledge poor food choices 3 What is food poverty lack of access to healthy food because of natural resources education level health status unclean water etc 4 Which groups of people are most likely to be hungry Why Infants die from infection parasites malaria women pregnancy lactation increase nutritional needs Children breastfeeding is protective for first two years female children are undervalued 5 What are the leading causes of childhood death Are they preventable 1 Diarrhea 2 Pneumonia 3 4 malaria other infections MDG millennium development goals end poverty and hunger universal education gender equality child health maternal health combat HIV AIDS ENvironmental sustainability global partnership 6 What are deficiency diseases for iodine and vitamin A Iodine 200 mil affected worldwide Goiter swelling in front of neck Hypothyroid low metabolic Hyperthyroidism high metabolic rate Cretinism severe mental and physical retardation 1 Vitamin A inadequate intake associated with night blindness corneal drying Keratomalacia etc affects mainly preschoolers major cause of preventable blindness poor growth increases risk of diarrhea upper respiratory diseases 7 What are two types of protein energy malnutrition How are they different from each other Kwashiorkor not enough protein and or poor quality protein Marasmus not enough calories emaciation lack of muscle and fa Nutrition and Health Promotion Hunger in the US 1 What is a risk factor What is the difference between a modifiable and a non modifiable risk factor Risk Factor factor that increases the probability of developing a disease or health problem CVD gender age family history high fat diet sedentary lifestyle obesity high blood pressure etc 2 What are the levels of disease prevention Primary prevention of disease symptoms Secondary early detection diagnosis intervention screening Tertiary treating and rehabilitating diagnosed patients to delay further disease progression 3 What is food security What types of factors determine whether someone is food secure or not Food Security access by all members at all times to enough food for an active healthy life 1 2 ready availability of nutritionally adequate and safe foods acquire food in socially acceptable ways Factors poverty social economic political unemployment 4 What is metabolic syndrome Risk Factors abdominal obesity elevated triglycerides low HDL cholesterol High Blood Pressure 5 What benefits are provided by the School Lunch Program What are the nutritional requirements for meals provided by the School Lunch Program Do the meals provided generally meet these guidelines free to households with income at or below 130 of poverty reduced price lunch households between 130 185 poverty RDA for protein calcium iron and vitamins A and C no more than 30 of meals calories come from fat no more than 10 from saturated fat 6 Who is served by the WIC program What benefits are provided What are some of the beneficial outcomes of WIC participation Provides supplemental food nutrition education referrals to health care service 2 participants pregnant and lactating women infants 0 12 months children 1 5 years effects improved diet improved health fewer low birth weights less deficiency anemia 7 What benefits are provided by the Supplemental Nutrition Assistance Program What can a person purchase with these benefits What can t they purchase with these benefits nutritional education no alcohol no non food items no vitamins and medicines ONLY wholesome foods 8 What are some issues related to the nutrition environment in our schools inadequate nutrition lack of government programs students can t afford lunches 9 What is the difference between an entitlement and a non entitlement federal program Which of the programs that we discussed fall under each category Entitlement person qualifies becauses they meet requirements mandatory funds Non entitlement limited by spending caps discretionary funds Nutrients and Gene regulation 1 What is DNA Where is it located DeoxyriboNucleic Acid locate din Genome 2 What is the difference between gene and genome Genome contains genetic information housed in cell nucleus and mitochondria strands of DNA 3 Describe the process of gene expression transcription and translation Transcription DNA mRNA Translation mRNA Protein 1 tRNA carry amino acids rRNA part of ribosome 4 Understand the cases of nutritional control of gene expression transcriptional or translational level discussed in class Transcriptional vitamin A vitamin D calcium polyunsaturated fatty acid some amino acids phenylalanine Translational Iron directly regulates translation of iron metabolizing protein iron overdose degrades mRNA and decreases protein expression 5 What are the nutritional implications of hereditary hemochromatosis and phenylketonuria Hereditary Hemochromatosis autosomal recessive disorder in iron metabolism mutations in gene involved in iron absorption 3 bronzing skin diabetes pancreatic damage Phenylketonuria PKU autosomal recessive disorder i phenylalanine metabolism mutation in the gene that metabolize phenylalanine 6 What is epigenetics How can gene expression be on or off without the change of the DNA sequence The science of heritable changes in gene function that occur without a change in DNA sequence Eat local environmental friendly more vitamins minerals and phytochemicals 1 DNA Methylation decrease gene expression 2 histone acetylation 7 Define phytochemical non nutrients low side effect and toxicity chemical in plant Sustainability 1 How can we make our diets more environmentally sustainable meatless mondays meat production is energy intensive eat organic produce eliminate processed foods look for non gmo items 2 What is peak oil and how can we adapt to the peak oil era food industry uses 20 of nations fuels and energy sources industrialized food production system oil dependency poor food sustainability and insecurity Low Oil Food Production Systems energy
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