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DS > Lecture 9 > Flashcards

Lecture 9 Flashcards

1
Q

What is nutritional status?

A

The balance between nutrient intake and expenditure (health condition).

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2
Q

What do measures of nutritional status reflect?

A

Intake, absorption, metabolism, storage and excretion.

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3
Q

What is the nutritional status assessment at an individual level?

A

Diagnosis, screening, intervention and monitoring.

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4
Q

What is the nutritional status assessment at a population level?

A

Policy setting, programme evaluation and nutritional surveillance.

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5
Q

What are the things you do to integrate nutrition into routine clinical care?

A
  1. Past medical history.
  2. Family history.
  3. Medications, Over the counter/supplements/herbs.
  4. Diet/social history/lifestyle history.
  5. Review of systems.
  6. Physical examination.
  7. Laboratory evaluation.
  8. Assessment and plan.
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6
Q

What is the ABCD(E) of a nutrition assessment?

A 
A = Anthropometric. 
B = Biochemical. 
C = Clinical.
D = Dietary.
(E = Economical/social).
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7
Q

What does A stand for in a nutrition assessment?

A

Anthropometry.

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8
Q

Describe anthropometry? and ways to measure anthropometry.

A

Changes in physical dimensions (weight) and body composition - including rate of change.
Weight.
Height/stature/knee height/ total arm length/arm span.
Circumference.
Other.

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9
Q

What are invasive ways (that are rarely used) to measure anthropometry?

A

Skinfolds.
Bioelectrical impedance.
Body density: under water weighing, BodPod.
Isotope dilution (total body weight).
DEXA (dual energy x-ray absorptiometery).
Total body electrical conductivity.
Magnetic resonance imaging.

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10
Q

What is BMI?

A

Body Mass Index.

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11
Q

How do you calculate BMI?

A

Weight (kg) / height (m2)

*square the height

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12
Q

What is the BMI value for an underweight person?

A

Less than 18.50.

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13
Q

What is the BMI value for a normal range person?

A

18.50-24.99

At average risk of health conditions associated with increasing BMI.

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14
Q

What is the BMI value for an overweight person?

A

25.00-29.99

At increased risk of health conditions associated with increasing BMI.

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15
Q

What is the BMI value for an obese person?

A

> 30.00 (Substantially increased risk)

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16
Q

What is the BMI value for an obese class 1 person?

A

30.00-34.99

At moderate risk of health conditions associated with increasing BMI.

17
Q

What is the BMI value for and obese class 2 person?

A

35.00-39.99

At severe risk of health conditions associated with increasing BMI.

18
Q

What is the BMI value for an obese class 3 person?

A

> 40.00

At very severe risk of health conditions associated with increasing BMI.

19
Q

What can distribution of body fat tell us in clinical practice?

A

Relate to disease independently of obesity e.g. abdominal fat and type 2 diabetes.

20
Q

What is the waist:hip ratio for increased mortality in men and women?

A 
Men = >1.0
Women = >0.8
21
Q

What is the waist circumference for increased mortality risk in men and women?

A 
Men = >102cm
Women = >88cm
22
Q

What is %weight loss (change in body weight over period of time)? and how do you calculate it?

A

(Usual weight - current weight x 100)/usual weight

23
Q

Describe Biochemistry?

A

To detect subclinical or marginal deficiencies.
To enhance or support other nutritional data.
Nutrients in blood or ruin, biopsy.
In vivo respond to nutrient supplementation e.g. Hb and iron.

24
Q

What are biochemical test examples?

A
  1. Serum albumin level = measures main protein in blood; determines protein status.
  2. Serum transferrin level = indicates iron-carrying protein in blood.
25
Q

What does C stand for in nutritional status?

A

Clinical.

26
Q

Describe clinical?

A

[subjective evaluation of overt signs/symptoms-includes medical history]

  1. Signs and symptoms of deficiency/toxicity whether likely to be reversible.
  2. Measurements of physiologic performance and activities-functional status - oral and dental health.
  3. Cognitive status.
  4. Use of drugs - drug-nutrient interactions etc.
27
Q

Describe a clinical assessment?

A
  1. Detect signs and symptoms of malnutrition.
  2. Medical history.
    Physical assessment: hair, skin, eyes, mouth, bones.
  3. Physiological tests e.g. immune competence, taste, acuity, night blindness, muscle function, cognitive function.
  4. Deficiency usually severe before clinically evident.
  5. Symptoms may be caused by non-nutritional factors - secondary deficiency.
  6. Symptoms may relate to several nutrients.
28
Q

What does D stand for?

A

Dietary evaluation.

29
Q

Describe dietary evaluation?

A
  1. Food and beverage intake - quality of diet.
  2. Food consumption of patterns (changes and trends) and preferences.
  3. Usage of supplements (and effect on nutrient).
  4. Feeding practices e.g. institutions.
  5. Food security/insecurity.
30
Q

What are the main types of approach for dietary evaluations?

A
  1. Diet (food) history
  2. Food frequency questionnaire
  3. 24 hour recall
  4. Food records
31
Q

How do you review the systems? general

A

Apetite changes; weight loss/gain; clothes tighter/loser.

32
Q

How do you review the systems? skin

A

The appearance of the skin (in general the pallor).

33
Q

How do you review the systems? GI symptoms

A

Abdominal pain, nausea, vomiting:

  • bowel changes
  • difficulty/pain swallowing, early satiety, indigestion, heartburn
  • mouth lesions-ulcers, tooth decay; sore tongue, gums.

DS (32 decks)

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