Final Exam Review

• Respect of Autonomy -Is the patient “autonomous”? Meaning they able to make their own fully informed choices. If the patient isn’t, is their next-of-kin autonomous? -The patient or next-of-kins decisions must be respected. A person has the right to deny treatment, but not to insist upon it. • Beneficence (ben - IF - ah - sense) -Healthcare professionals should always act in a way that benefits the patient. This can be physical, mental, emotional, or spiritual. -What are the benefits of each course of action? Is one “way” clearly more beneficial? • Non-Maleficence (mal - IF - ah - sense) -Avoid causing harm. -All treatment involves some harm, even if minimal, but the harm should not outweigh the benefits of treatment. They harm could be physical, mental, emotional, or spiritual. -What are the harms of each course of action? Is one way clearly more harmful? • Justice -Patients in similar positions should be treated in a similar manner, or at least fairly. Are there precedents? A precedent is a previous, similar type of case. -Cost and other resources must be considered, as our health care systems does not have bottomless funds.

Practitioners: Doctors,nurses, clinicians, and therapists, etc. Pros: -Everything is fit for a certain patients values. -Safer Cons: -May not align with beliefs. -Time consuming for practioners to stay up to date. Examples of test and treatments: -physiotherapy -complementary medicine

Practitioners: Chiropractics, homeopathy, massages, etc. Pros: - Less formal. -More comfortable. Cons: -Not a lot of research. -Not regulated Examples of test and treatments: -Acupuncture -Massage -Meditation

Practitioners: Elders Pros: -Aligns with most religions (comfortable). -There is a variety that suits different people. Cons: -Not evidence based or regulated. Examples of test and treatments: -Herbal medicine -Homeopathy -Naturopathy

Three Macronutrients: provide energy (calories) -Carbohydrates -Lipids (fats and oils) -Proteins Two Micronutrients: -Vitamins -Minerals Essential for ALL body functions: -Water

Metabolism: includes all of the reactions of your body breaking down food and energy being released and absorbed Catabolic Reactions: breaks down nutrients into simpler molecules and release energy. RELEASE energy. Anabolic: uses energy to build new living tissues. ABSORB energy.

• Adequate: providing enough nutrients, fibres, and energy. • Moderate: the right amount of food. • Balanced: the right combination of foods to provide proper nutrients. • Varied: eating many different types of food each day.

• Nutrition facts • Ingredients list • Nutrition claims • Health claims

A being not processed at all and F meaning very processed. The in-between letters slowly going up the processed level. Ex) A- Apple, F- Hotdog

-Having plenty of fruits and vegetables. -Eat protein foods. -Make water your drink of choice. -Choose whole grain foods.

Portion size is the amount of food you choose to put on your plate and actually eat. Serving size is the amount of a specific food or drink that people typically consume or how much is recommended to eat.

Nutrient Density: A relative amount of nutrients per calorie of food. Low ex) frozen foods High ex) fruits

Carbs - 45%-65% Lipids - 20%-35% Proteins - 10%-35%

BMI: Body Mass Index It isnt always an acurate measurement because: -it can’t tell the difference between muscle mass and fat -It doesnt factor in where fat is stored. -It doesnt factor in your age, metabolism, or acitivity level.

-Corn -Banana -Potato -Oats -Wheat

-Simple carbs are found in everything from table sugar to fruit, while complex carbs, or starches, come from whole grains and vegetables like sweet potatoes. -Monosaccharides are made of one simple sugar subunit (mono = one), while disaccharides are made of two simple sugar subunits (di = two).

-It is the most abundant sugar molecule in our diet and is a good energy source. -Added sugar (Look at diagram)

-It is the sweetest natural sugar and is found in fruit, high-fructose corn syrup, vegetables, wheat, etc. -Natural sugar (Look at diagram)

-It does not occur alone in foods, it binds with glucose to form lactose. -Simple sugar -Added sugar (Look at diagram)

-Glucose + Galactose - It is commonly found in dairy products and sugar.

-Glucose + Glucose -It is commonly found in starch molecules. (Look at diagram)

-Glucose + Fructose -It is commonly found in sugar came, sugar beets, honey, etc. (Look at diagram)

(Look at sketch) -It is made of glucose. -Stored in plants. -It is found in grains, legumes, and tubers.

(Look at sketch) -It is made of glucose. -Stored in liver and muscles of animals. -It can’t be found in foods.