1. Energy Balance l If intake > output: »________ energy balance = weight _______ l If intake < output: »_______ energy balance = weight _______ l If intake = output: »weight _______ Intake - Output

2. Energy Input l Kcals from food and drink l Kilocalorie (kcal or Calorie) = energy required to raise 1 kg of water by 1° Celsius l Fuel nutrients: »_______ yield 4 kcal/g »_______ yields 7 kcal/g »_______ yields 9 kcal/g

3. Why Eat?

4. Components of Energy Output l ____________ = energy used by a body at rest l _______ l Thermic effect of food »energy used to digest, absorb, process food

5. Height/weight standards l Tables: insurance, DGs l “Rule of thumb” »Women: 100# for first 5 ft. + 5# for every additional inch »Men: 106# for first 5 ft. + 6# for every additional inch l _______ = body weight (kg) height (m) 2 l Risk: BMI = 27-30; High risk: BMI > 30

6. Nutrition and the Adult l ___________, not growth l Early habits begin to show effects »loss of _______________ »_______________ risk l Adults produce and nurture the next generation »____________health »healthy habits are best established ________ “An ounce of prevention is worth a pound of cure”

7. Components of a Healthy Lifestyle l ___________ l __________ l No _________ behaviors l __________management l Adequate _________

8. Health Promotion Models l Health belief model l Locus of control l Self-efficacy

9. Measuring _______ l _______ ratio »Risk: > 1.0 for men; > 0.8 for women »_______ –upper body fat; ______ pattern –greater health risks –_______ »_______ –lower body fat; ______ pattern –harder to lose, but not so unhealthy

10. Risks of Obesity: _______ l heart disease l high blood pressure l diabetes l gallstones l cancers: »colon, rectum, prostate »breast, uterus, ovaries, cervix, endometrium, gallbladder l pregnancy complications l joint disorders l sleep apnea l surgical risk l gout l premature death

11. Obesity l Incidence is increasing l Fad diets don’t work: »weight lost is mostly water »habits are not retrained »weight is regained l Non-dieting approach gaining acceptance »“Human beings come in a variety of shapes and sizes” »“Good health is not defined by body size”

12. Risks of _______ l osteoporosis l tuberculosis l difficulty with temperature maintenance l menstrual irregularities l poor immune function l poor nutritional status l risk of eating disorders

13. Chronic Disease: Risk Factors l Risk factor - inherited or acquired trait that predicts _____________________ l _______ vs. cause l Uncontrollable risk factors: »heredity »gender »age: >45 for men, >55 for women

14. Risks and Disease Prevention l _______ = expected annual mortality / hazard l _______ = determining extent of the hazard / identifying who faces the hazard

15. Risk factors for heart disease (see text p. 439-440 for full list) l *high _______________ »total cholesterol >200 mg/dl »Low Density Lipoprotein (LDL) > 130 mg/dl »High Density Lipoprotein (HDL) < 40 mg/dl l *high ____________ »140/90 borderline; 160/95 high l *_____________ l Obesity l Diabetes l Sedentary lifestyle l Stress

16. High Blood Pressure l Increases risk for: »heart disease »stroke »kidney damage l Risk factors: »obesity »age (?) »low physical activity l Dietary risk factors: »alcohol »high sodium »low K »excess kcals

17. Cancer l #2 cause of death in the U.S. l Risk factors: l Dietary RFs: »high _______ »low _______ »low fruits and vegetables »low phytochemicals

18. Fiber and Cancer Why? l Protection from _______ »Dilution effect »Faster passage through colon »Different microorganisms thrive l Other compounds in high- fiber foods »_______ l Other _______ of high-fiber foods »more _______ »less _______

19. Diabetes Mellitus l Type I: destruction of insulin-producing cells in the pancreas; usually young-onset l Type II: associated with _______ l Risk factors: l Dietary RFs: »excess _______ »low _______ »_______

20. Osteoporosis l genetics l _______ l low _______ intakes l _______ l lack of estrogen »anorexia »too low body fat l _______ intake l low _______ Risk factors:

21. Alcohol and Nutrient deficiencies l Decreased absorption: l Increased need: l Decreased storage: l Decreased intake of _______ l Increased _______

22. Alcohol as Risk factor l obesity l heart disease ( LDL) l liver disease l hypertension l some cancers: »mouth, esophagus »liver, breast, pancreas l mental impairment l addiction l accidents l mortality l birth defects (fetal alcohol syndrome)

23. Benefits of Exercise l _______ l Improved _______ l Bone density: or protect l _______ fitness » ability to do work » blood pressure » heart rate l Improved _______ » HDL, LDL l _______ management l Lower _______ l _______

24. Nutritional Assessment l A e.g. l B e.g. l C e.g. l D e.g. l