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Z Nutrition Assessment Exam #2 > Chapter 3 > Flashcards

Chapter 3 Flashcards

1
Q

Why does the USDA release good guides?

A

The USDA releases food guides to help Americans make healthy food choices.

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2
Q

When was the first USDA food guide created?

A

The first USDA food guide was created in 1916.

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3
Q

What are three current food guides according to USDA?

A

○ MyPlate
○ USDA Food Patterns
○ Dietary Guidelines for Americans

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4
Q

How often does the HHS and USDA issue guidelines for Americans?

A

Issued by the HHS and USDA every 5 years

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5
Q

What are the aims of dietary guidelines issued for HHS and USDA?

A

○ Promote health
○ Prevent chronic disease
○ Help people meet or maintain a healthy
weight

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6
Q

What is a key recommendation of the HHS and USDA?

A

Key recommendation: Consume a healthy eating pattern within an appropriate calorie level

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7
Q

What are five food groups?

A

Vegetables
Protein
Dairy
Fruit
Grains

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8
Q

What are foods in the vegetable group?

A

■ Raw, cooked, fresh, frozen, canned, dried, whole, cut up, mashed, or 100% vegetable juice
■ Dark green, starchy, red and orange, beans and peas, other vegetables

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9
Q

What foods are in the protein group?

A

■ Meat, poultry, seafood, legumes, eggs, processed soy products, nuts, and seeds

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10
Q

What foods are in the dairy group?

A

■ Milk and milk products that retain
calcium
● Does not include cream cheese or
butter
● Does include calcium-fortified soy milk

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11
Q

What foods are in the fruit group?

A

■ Fresh, canned, frozen, dried, whole,
cut up, pureed, or 100% fruit juice

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12
Q

What foods are in the grains category?

A

■ Whole and refined

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13
Q

When was new nutrition fact label updated?
When do all manufactures have to switch to this?

A

●New 2016 Nutrition Facts Label
○ Manufacturers must transition by July 2018

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14
Q

Why new food label required?

A

●Reflects updated nutrition-science
information

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15
Q

What are servings sizes based on for food labels?

A

●Serving sizes are based on amounts of foods that people typically eat

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16
Q

What is the HEI?
What does it assess?

A

Healthy Eating Index (HEI)
●Assesses conformance to the Dietary Guidelines

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17
Q

What is HEI used for?
How is it scored?
What was average score in 2010?

A

● Used to monitor America’s diet quality
● Diet quality is scored on a 100-point scale:
○ Good = greater than 80
○ Fair = 51–80
○ Poor = Less than 51

●2010 HEI for America was 57

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18
Q

What is the goal of food-pattern modeling?

A

● Determines whether the USDA food patterns continue to meet nutritional goals
● Nutrient profiles are calculated for groups of foods reported in NHANES studies.

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19
Q

When were DRI established?

A

Dietary Reference Intakes
● Established in 1994

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20
Q

Who were DRI reviewed by?

A

● Reviewed by American and Canadian DRI committees
○ Nutrients can be nominated for review in the setting of scientific
evidence

21
Q

What are four different reference values for specific nutrients?

A

●Set of reference values for specific nutrients (DRI generic term)
○ Recommended Dietary Allowance (RDA)
○ Estimated Average Requirement (EAR)
○ Adequate intake (AI)
○ Tolerable upper intake level (UL)

22
Q

What are general reference intakes used for (4 things)?

A

● Used for diet planning, nutrition assessment, food labeling, and nutrition policy development

23
Q

What is EAR?
What is it used to assess?
What is it not intended for?

A

Estimated Average Requirement
● Average daily nutrient-intake level estimated to
meet the requirements of half of the healthy
individuals in a particular life stage or gender
group, or estimated median requirement
● Used to assess the adequacy of population intakes
● Not intended to be used for individuals’ intake
goals

24
Q

What is DRI?
What is it a guide for?
What is it used to assess?

A

Dietary Reference Intake
●The average daily dietary nutrient-intake level sufficient
to meet the nutrient requirements of nearly all 97–98%
of healthy individuals in a particular life stage and gender
group
●Serves as a guide for individual intake goals
● Not used to assess the intake of groups

25
Q

____ = EAR + 2 standard deviations

A

RDA

26
Q

RDA = ____ + 2 standard deviations

A

EAR

27
Q

What is AI?
When is it used?

A

Adequate Intake
●Recommended average daily intake level
based on observed or experimentally
determined approximations of nutrient
intake by a group of individuals who
appear to be healthy
●Used when an RDA cannot be determined

28
Q

What is UL?
Why was it established?
What is it used to assess?

A

●The highest average daily nutrient-intake level likely to pose no risk of adverse health effects for almost all individuals in a particular group
●Established in response to food fortification and increased dietary supplement usage
● Used to estimate the percentage of the population at risk for adverse effects from excessive intake

29
Q

What is predicted average energy requirements used for?
What 6 factors influence energy requirements?

A

●The average dietary energy intake predicted to maintain energy balance in a healthy adult. It considers:
○ Age
○ Gender
○ Weight
○ Height
○ Physical-activity level
○ Pregnancy and lactation

30
Q

What does an individuals total energy expenditure consist of?

A

● An individual’s total energy expenditure consists of:
○ Basal energy expenditure (BEE)
○ Thermic effect of food
○ Activity thermogenesis

31
Q

What is BEE?
%?

A

● Basal Energy Expenditure (BEE)
○ The minimum amount of energy expended
○ 60–70% of total energy expenditure

32
Q

What is REE?
%?

A

● Resting Energy Expenditure (REE)
○ The amount of energy expended by a resting individual
○ 10–20% higher than the true basal metabolic rate

33
Q

What is TEA?
%?

A

● Thermic Effect of Activity (TEA)
○ Energy expended during and after physical activity
○ 15–30% of total energy expenditure

34
Q

What is NEAT?

A

● Non-Exercise Activity Thermogenesis (NEAT)
○ Energy expended during spontaneous movement
(maintaining posture, fidgeting)

35
Q

What does the thermic effect of food include?

A

● Thermic Effect of Food
○ Increase in energy expenditure immediately after meal
digestion
○ Protein elicits the greatest increase in metabolic rate

36
Q

What are three ways to measure energy expenditure?

A

Doubly labeled water
Direct calorimetry
Indirect calorimetry

37
Q

What is DLW?

A

●Doubly Labeled Water (DLW)
○ Monitors the disappearance rates of isotopes from
the body through urine

38
Q

What is direct calorimetry?
Limitations?

A

●Direct Calorimetry
○ Assesses heat loss in a thermally isolated chamber
○ Limitations: expensive, unable to measure short-term effects of food

39
Q

What is indirect calorimetry?
What are indications to used this?

A

●Indirect Calorimetry
○ Measures oxygen consumption and CO2 production within steady-state conditions
○ Indications:
■ Nutrition support in an intensive care unit
■ Clinical disorders that significantly alter REE

40
Q

What is most common equation to measure calorie needs?

A

●There are many different
predictive equations used to
estimate needs
●Mifflin-St. Jeor is most
commonly used in the clinical
setting

41
Q

What 3 things are calorie needs based on?

A

●Calorie needs vary by age,
gender, and physical activity

42
Q

What is an ADIME note?

A

ADIME is the formal clinical method of designing nutrition
programming used to carry out the Nutrition Care Process (NCP)
A - Assessment: Comprehensive assessment including objective and
subjective data
D- Nutrition Diagnosis : Interpretation
of data
I - Intervention : Action Plan for
recovery
M - Monitoring : Action plan for schedule and mode of following
progress
E- Evaluation : Standards to evaluate effectiveness of program

43
Q

What is NFPE?

A

Nutrition focused physical exam

44
Q

What is a PES statement?

A

PES Statement: always follow the same format using your nutrition
diagnosis:
P = Problem. This is where you will put in the nutrition diagnosis.
E = Etiology. Write out what you think is causing the nutrition diagnosis, what you plan to resolve.
S/S = Signs and Symptoms. The evidence of the nutrition diagnosis. This can be subjective or objective data.

45
Q

What are 8 assessment categories for nutrition?

A

Anthropometric data-height and weight?
Weight changes-plus or minus?
NFPE-muscle wasting or skin issues?
Client history-medical history?
Food nutrition related history-previous intake?
Metabolic requirements-increased by a condition?
Symptoms affecting oral intake-diarrhea or dental issues?
Functional capacity-wheelchair?

46
Q

What are four areas of nutrition intervention?
Describe each?

A

● Food and/or Nutrient Delivery
Modifying textures, fluids, nutrients, feeding/dining environment.
● Nutrition Education
Educating the patient on different nutrition choices and/or diets.
● Nutrition Counseling
Providing nutrition counseling using education models to teach a patient or their loved ones.
● Coordination of Care
Referring patients to different healthcare team members to improve their health and nutrition.

47
Q

What is involved in nutrition monitoring?

A

Monitoring
How often and how will I be checking up on the effectiveness of the nutrition interventions?
1. Plan for meeting
2. Plan for progress checking - will this be self-report by client? Use of food journal app?

48
Q

What is involved in nutrition evaluation?

A

Evaluation
Here you will develop how often you are going to check up on what you are monitoring. You can have all the nutrition interventions you want in place, but if you don’t evaluate them, how do you know if they are effective?
1. Standard for evaluating nutrient intake
2. Standard for evaluating lifestyle changes

Z Nutrition Assessment Exam #2 (2 decks)

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