B PHARMACY Chapter 12: Pregnancy nutrition

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amigo

18 Dec 2021

School

Kerala University of Health Sciences - KUHS

Department

Pharmacy

Course

B PHARMACY

Professor

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Document Summary

With an omega 3, omega 6 fatty acid ration of 1:4, protein intake needs to be adequate(0. 8 to up to 1. 6 gram of protein per kilogram of body weight. ) A balanced diet that provides all of these nutrient and antioxidant rich decreases the discomfort of the luteal phase. Eating a recommended amount of grain (at least half as whole grains) eating the recommended amount of vegetables variety while choosing from cabbage family( brassica or cruciferous), dark green, and orange vegetable as frequently as possible. Eating the recommended amount of fruit while choosing whole ruit rich in antioxidant(citrus fruit, melons, berries, kiwi, apricots, tropical fruits, and red grapes. And consuming the recommended number of teaspoon of oils from the source of flaxseed, meal, canola oil, fish oil, walnuts. The dairy recommendation can be met by calcium and protein rich food such s fortified soy and yogurt with the live culture added.

Related Questions

Overall Caloric Distribution (10 points)

Average kcals consumed ________________

Percent of goal for kcal _________________________ (kcals consumed divided by recommended kcal * 100)

Since carbohydrate and fat are largely used to meet kcal needs, it makes sense to look at our intake in terms of percent of total kcal rather than in absolute gram amounts.

Record the percent of kcals coming from carbohydrate and fat in your diet in the chart below. Do not confuse the percent of kcals with the percent of a goal.

To calculate, use the following formulas:

Determine number of kcals from each macronutrient consumed on an average day

kcals from CHO = grams of CHO consumed per avg. day X 4 kcals per g CHO

kcals from FAT = grams of FAT consumed per avg. day X 9 kcals per g FAT

Divide number of kcals from each macronutrient by total day kcals consumed

% of total daily kcals from CHO = kcals from CHO / total daily kcals

% of total daily kcals from FAT = kcals from FAT/ total daily kcals

(Ex. 200 grams of CHO consumed * 4 kcals per g CHO = 800 kcals of carbohydrate. 800 kcals of carbs / 2400 kcals total consumed = .33 * 100 = 33% or 33% of kcals came from carbohydrate)

Macronutrient	Recommended percent of kcal (Acceptable Macronutrient Distribution Range - AMDR)	Percent of kcal from nutrient in your diet
Carbohydrate	45 - 65 % of kcals
Fat	20-35% of kcals

Did you consume the appropriate percent of kcal from carbohydrates, protein and fat? If not, how might you adjust your kcal to better meet the recommendations and what changes in your food intake could accomplish this?

Carbohydrate Intake - Further Analysis (6 points)

*note: if you are using myplate, ignore the recommendation of 130 grams for total carbohydrate on your printout.....that is a minimum not a recommended amount

3. Average grams of fiber consumed ______________________.

4. Percent of goal for fiber ________________________ (average fiber consumed divided by fiber recommended * 100)

5. Are you getting enough fiber (100% of goal for question 4)? If not, how might you fix this?

6. Take a look at your list of foods....are lots of your kcals coming from sugar? Only 10% or less of your total kcals should be coming from refined (added) sugar...how do you think you did? ______________________________________________

Fat Intake - Further Analysis (8 points)

7. Average grams of saturated fat consumer per day:_______________________

8. Percent of kcals from saturated fat per day: ______________________________ (Hint: average grams of sat. fat consumed times 9 kcals per gram divided by total kcals consumed)

9. Did you consume more that 10% of your kcals from saturated fat? If so, how might you reduce saturated fat?

(you do not need to be worried about consuming too little since there are no essential fatty acids that are saturated)

note: if you are using diet analysis plus to evaluate your diet, you can look at the spreadsheet report to see how much of a given nutrient is in each food that you ate.. For example, if your saturated fat were high, you could look at the spreadsheet report to see what foods contributed the most saturated fat to the diet. You can then think about reducing portion size or making substitutions

10. Average milligrams of cholesterol per day: ____________________________________. Are you consuming more than 300 milligrams of cholesterol? If so, how might you reduce this?

11. Are you consuming foods rich in omega-3 fatty acids? If so, what are they? If not, how might you increase your intake of omega-3 fatty acids?

Protein Intake - Further Analysis (6 points)

12. What is your protein RDA? (Multiply your body weight in kilograms by 0.8 g PRO/kg)

13. Are you consuming an appropriate amount of protein? (Recommendation is to consume a minimum of the RDA amount and a maximum of twice the RDA)

14. If you are not within the range indicated in question 13, indicate how you might adjust your diet.

QUESTION 11

A sustainable environment means to be maintained indefinitely and when we use products that have been altered by GMO's, genetically modified organisms, those crops cannot reproduce themselves.

True

False

5.00000 points

QUESTION 12

Which foods would not make a complement of 20 amino acids, to make a complete protein?

		Corn and beans
		Brown rice and peas
		Peanut butter and white bread
		Yogurt and walnuts

5.00000 points

QUESTION 13

Which nutrition tip would you not recommend?

		It is recommended to chew your food well.
		It is recommended to go long periods of time without eating to loose weight.
		When you eat out you can expect to get more salt and fat from the food.
		Eating often will not cause weight gain because one is less likely to overeat.

5.00000 points

QUESTION 14

Regarding fiber, which one is not correct?

		If you want to add fiber in your diet also eat the seeds and skins in fruits and vegetables.
		The removal of the outer husk or bran from our wheat diminished the integrity of our grains.
		The lack of fiber in the Western diet (that's our diet) was causing gastrointestinal problems that many countries and continents had not seen: diverticulitis, diverticulosis, constipation, increase in colon cancers, etc.
		You cannot eat too much fiber.

5.00000 points

QUESTION 15

Whey protein is a protein in milk that is most efficient in building muscle.

True

False

5.00000 points

QUESTION 16

Quinoa has been around for thousands of years, it is gluten free and a complete protein.

True

False

5.00000 points

QUESTION 17

Most of us donât get enough Vitamin D since our sun exposure is limited in the northern states. Vitamin D is made in our body with the help of the ultraviolet rays from the sun being absorbed by the skin. Vitamin D is vital for our immune system, skeletal structure hormone balance, and other bodily functions.

In answering this question, the other way we can get Vitamin D is primarily by eating fruits.

True

False

5.00000 points

QUESTION 18

The hypothalamus is our brain's appetite control center.

True

False

5.00000 points

QUESTION 19

The following explains information about antioxidants but one, which one is incorrect?

		We can't stop aging or get rid of the sun or live in a perfectly clean world but we can provide our body antioxidants that will fight free radicals.
		We know from our readings antioxidants are vitamin K and the minerals biotin and selenium.
		The foods with antioxidants are: all berries are great (strawberries, blackberries, blueberries, etc.), green leafy vegetables, carrots, tomatoes, dark chocolate, nuts, kidney beans and all beans, all herbs and foods mother nature provides us.
		The most effective compounds that can fight off free radicals are antioxidants, just as the name implies they counteract oxidation, the harmful reaction that takes place.

5.00000 points

QUESTION 20

It's best to drink beverages without calories. The calories from food leave us more satisfied than fluids and it's much easier to get additional unwanted calories from sodas, juices and lattes.

True False

5.00000 points

Based on below tables just answer tWO PARTS OF question

Sample Case Study

Mrs. King is a 43-year-old married mother of four. Mrs. King is 5â 4â tall, weighs 160 pounds, and has a history of mild hypertension. Her blood pressure is controlled with a low-sodium diet, and although her doctor told her for years that she should exercise, she tried running but found it unpleasant and discontinued all forms of exercise. She is currently sedentary. Her grandmother died as a result of heart disease from years of diabetes and high cholesterol.

Gender	Female
Age	43 yrs
Height	5 ft. 4 in.
Weight	160 lbs.
Activity level	Sedentary
Pregnancy/Lactation status	Not Pregnant or Lactating

Begin New Calculation

Results:
Body Mass Index (BMI)ï	27.4
Estimated Daily Caloric Needs	1921 kcal/day

Macronutrients:
Macronutrient	Recommended Intake per day
Carbohydrate	216 - 312 gramsï
Total Fiber	25 grams
Protein	58 grams
Fat	43 - 75 gramsï
Saturated fatty acids	As low as possible while consuming a nutritionally adequate diet.
Trans fatty acids	As low as possible while consuming a nutritionally adequate diet.
Î±-Linolenic Acid	1.1 gramsï
Linoleic Acid	12 gramsï
Dietary Cholesterol	As low as possible while consuming a nutritionally adequate diet.
Total Water	2.7 Liters (about 11 cups)ï

Vitamins:
Vitamin	Recommended Intake per day	Tolerable UL Intake per day
Vitamin A	700 mcg	3,000 mcgï
Vitamin C	75 mg	2,000 mg
Vitamin D	15 mcg	100 mcg
Vitamin B6	1.3 mg	100 mg
Vitamin E	15 mg	1,000 mgï
Vitamin K	90 mcg	ND
Thiamin	1.1 mg	ND
Vitamin B12	2.4 mcg	ND
Riboflavin	1.1 mg	ND
Folate	400 mcg	1,000 mcgï
Niacin	14 mg	30 mgï
Choline	0.425 g	3.5 g
Pantothenic Acid	5 mg	ND
Biotin	30 mcg	ND
Carotenoids	NA	NDï

Minerals (Elements):
Mineral	Recommended Intake per day	Tolerable UL Intake per day
Essential
Calcium	1,000 mg	2,500 mg
Chloride	2.3 g	3.6 g
Chromium	25 mcg	ND
Copper	900 mcg	10,000 mcg
Fluoride	3 mg	10 mg
Iodine	150 mcg	1,100 mcg
Iron	18 mg	45 mg
Magnesium	320 mg	350 mgï
Manganese	1.8 mg	11 mg
Molybdenum	45 mcg	2,000 mcg
Phosphorus	0.7 g	4 g
Potassium	4.7 g	ND
Selenium	55 mcg	400 mcg
Sodium	1.5 g	2.3 g
Zinc	8 mg	40 mg
Non-Essential
Arsenic	NA	NDï
Boron	NA	20 mg
Nickel	NA	1 mg
Silicon	NA	NDï
Sulfate	NA	ND
Vanadium	NA	1.8 mgï

Questions: Please type your answer

A) Do you think Mrs King is currently meeting all her micro nutrient goals. Do you think this diet will provide her with all the vitamins and minerals she needs to be healthy why? AT LEAST 4 COMPLETE SENTENCES

B) Identify three changes to Mrs Kings day that would likely improve her long term health (do not restrict your answer to Diet alone)

( answer at least in 6 complete sentences)

B PHARMACY Chapter 12: Pregnancy nutrition

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