Basic Nutrition Flashcards
(228 cards)
1
Q
The science of sustaining life through nutrient intake for growth, repair, and maintenance.
A
Nutrition
2
Q
Essential substances in food for energy, growth, and tissue repair
A
Nutrients
3
Q
List the 7 major types of nutrients.
A
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Enzymes
Coenzymes.
4
Q
Differentiate macronutrients and micronutrients.
A
Macronutrients: large amounts (carbs, protein, fat, water).
Micronutrients: small amounts (vitamins, minerals).
5
Q
Carbohydrates, proteins, fats, and water—needed in large quantities.
A
Macronutrients
6
Q
Vitamins and minerals—needed in small amounts.
A
Micronutrients
7
Q
Why is nutrition crucial in medical care?
A
It directly affects recovery, healing, and overall treatment success.
8
Q
Can medical technology replace proper nutrition?
A
No—nutrition is foundational and irreplaceable
9
Q
What must doctors assess before surgery or treatment?
A
Patient’s nutritional status.
10
Q
Hunger vs. Appetite
A
Hunger = physical need
Appetite = psychological desire to eat
11
Q
How do emotions affect food choices?
A
Mood can trigger or suppress eating behavior
12
Q
How does the environment shape eating habits?
A
Family, culture, and peers influence food preferences
13
Q
Role of culture and ethnicity in food choices?
A
Religion and tradition guide dietary patterns
14
Q
How do convenience and cost affect food access?
A
Lifestyle, location, and income influence food availability
15
Q
How does advertising influence food behavior?
A
Media promotes early exposure to unhealthy foods
16
Q
The body’s condition based on nutrient intake and utilization
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Nutritional status (Nutriture)
17
Q
Nutrient intake is sufficient for health and growth
A
Good/Optimum Nutriture
18
Q
Barely enough nutrients for body maintenance
A
Fair Nutriture
19
Q
Inadequate nutrient intake for health
A
Poor Nutriture
20
Q
Give examples of poor nutriture
A
Severe Acute Malnutrition (SAM); restrictive diets (e.g., low-carb)
21
Q
A condition from nutrient deficiency or excess, leading to health issues.
A
Malnutrition
22
Q
Is malnutrition a disease?
A
No—but it can result from or lead to diseases (e.g., post-GI surgery).
23
Q
Physical signs of malnutrition?
A
Underweight, short stature, or obesity.
24
Q
Prolonged inadequate nutrient intake.
A
Undernutrition
25
Prolonged excessive nutrient intake.
Overnutrition
26
Near-total lack of nutrients; may cause marasmus or inanition.
Starvation
27
Disproportionate intake of essential nutrients.
Imbalance
28
Lack of a particular nutrient (e.g., iron, vitamin A).
Specific Deficiency
29
Forms of Malnutrition
Undernutrition
Overnutrition
Starvation
Imbalance
Specific Deficiency
30
Types of Malnutrition
Acute Malnutrition
Chronic Malnutrition
Primary Malnutrition
Secondary Malnutrition
31
Sudden, disease-related malnutrition reflecting current status.
Acute Malnutrition
32
Long-term undernutrition; often missed early.
Chronic Malnutrition
33
Caused by insufficient dietary intake
Primary Malnutrition
34
Due to non-dietary causes (e.g., illness, absorption problems).
Secondary Malnutrition
35
What are the primary causes of malnutrition?
Poverty: Can’t afford nutritious food
Ignorance: Lacks knowledge on healthy diet
Busy caregivers: Inadequate feeding skills
Low food production: Drought, famine
Poor food habits: Junk/fast food reliance
Poor food distribution: Economic/logistical barriers
Cultural beliefs: Religious/traditional restrictions
Low socioeconomic status: Limits access to quality food
36
What are the secondary causes of malnutrition?
Conditions that impair digestion, absorption, metabolism, or appetite:
Digestive issues: GI diseases, poor dentition, enzyme deficiencies (e.g., lactase)
Absorption problems: Diarrhea, malabsorption, intestinal surgery, parasitism, laxative overuse
Metabolic/utilization issues: Liver disease, malignancy, diabetes, drugs, alcohol, toxins
Appetite loss: Anorexia
37
How do primary vs. secondary malnutrition differ?
Primary: Due to insufficient dietary intake
Secondary: Due to non-dietary causes like illness or impaired digestion/absorption
38
Main methods of evaluating nutriture
1. Medical History
2. Physical Methods (Anthropometry)
3. Clinical Examination
4. Biochemical Tests
39
Assessed in a medical history for nutriture?
Past illnesses and health complaints
For children: dietary and weaning history from parents
40
Physical methods used in nutriture assessment
Anthropometric tools to measure:
BMI
Weight for age
Weight for height
41
Clinical examination look for in malnutrition
Protein deficiency: hypopigmentation, coarse hair, alopecia, nail changes
42
Biochemical tests assess in nutriture
Nutrient/metabolite levels in blood, plasma, or tissues
Examples:
Total protein
Albumin
Blood tests
Urinalysis
43
How is % Ideal Body Weight (%IBW) calculated?
%IBW = (Actual body weight / Ideal body weight) × 100
44
How is %IBW interpreted?
Obese: >120%
Overweight: 111–120%
Normal: ±10%
1st Degree Underweight: 75–89%
2nd Degree: 60–74%
3rd Degree: <60%
(According to Gómez Classification)
45
What is the BMI formula for adults?
BMI = weight (kg) / [height (m)]²
46
What are the BMI ranges for adults?
Normal: 19–25
Overweight: 26–30
Obese: >30
47
What defines normal nutriture in adults?
Within ±10% of IBW
BMI between 19–25
48
How do you estimate a child’s ideal body weight (2–12 years old)?
(Child's age in years × 2) + 8 = IBW in kg
Example: 4 y.o. → (4×2)+8 = 16 kg
49
A 4-year-old weighs 14 kg, height 130 cm. What’s the BMI? Interpretation?
BMI = 14 / (1.3)² = 8.28 → Underweight
50
Main anthropometric parameters for nutritional assessment
Weight-for-age
Height-for-age
% Ideal Body Weight
BMI
Gómez and Waterlow classifications → interpretation
51
Gómez Classification formula and interpretation for children
Formula: (Actual body weight / Ideal body weight) × 100
90–100% = Normal
75–89% = 1st Degree Malnutrition
60–74% = 2nd Degree Malnutrition
<60% = 3rd Degree Malnutrition
101–120% = Overweight
>120% = Obese
52
Waterlow Classification assess, and what values are used?
Uses Height-for-Age and Weight-for-Age to assess stunting and wasting.
Normal: ≥95% (HFA), ≥90% (WFA)
Mild: 90–94% (HFA), 80–89% (WFA)
Moderate: 85–89% (HFA), 70–79% (WFA)
Severe: <85% (HFA), <70% (WFA)
53
Elements make up proteins and what are their basic units?
CHON (Carbon, Hydrogen, Oxygen, Nitrogen); basic units: amino acids
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How many amino acids are there and what percentage of protein mass is nitrogen?
20 amino acids
16% of protein mass is nitrogen
55
Disorders of amino acid metabolism
Aminoacidopathies
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Give an example of Aminoacidopathies
Phenylketonuria (PKU) – deficiency of phenylalanine hydroxylase → phenylalanine buildup
57
Complete vs. incomplete proteins and their sources
Complete: all essential AAs; animal sources (meat, fish, egg, milk)
Incomplete: lacks ≥1 essential AA; plant sources (vegetables, creams, fruits)
58
What are good quality plant protein sources?
Dried beans, mongo, nuts, garbanzos, soybeans
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AA missing from a food protein
Limiting amino acid
60
Give examples of Limiting AA
Rice → lacks lysine
Gelatin/corn → lacks tryptophan
Legumes → lacks methionine
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Combining incomplete proteins for a complete AA profile
Protein Supplementation
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Give examples of Protein Supplementation
Gelatin + milk
Soybean + corn + rice
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Protein that produces 1g tissue per 1g consumed; Biologic Value = 100%
Examples: Breast milk, whole milk
Reference protein
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6 Main Functions of Protein.
Structural (tissue building)
Regulatory (enzymes, hormones)
Defense (antibodies)
Transport (albumin, hemoglobin)
Protective (immunoglobulins, clotting)
Energy (least preferred source)
65
Daily Protein Allowance
1.12g/kg body weight
Male: ~56g/day
Female: ~49g/day
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Clinical Case: What does Kwashiorkor reflect and what are the symptoms?
Severe protein deficiency
Symptoms: edema, pallor, skin rashes, flag sign, stunted growth, developmental delay, poor immunity
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Main energy source; provides 55–80% of daily energy
Carbohydrates
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Elements compose carbohydrates and how many calories per gram
Carbon, Hydrogen, Oxygen (CHO)
4 calories/gram
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Two general types of carbohydrates
Simple carbohydrates (monosaccharides & disaccharides)
Complex carbohydrates (starch and dietary fiber)
70
Examples of simple carbohydrates and their sources?
Fructose, glucose: fruits, vegetables
Lactose: milk
Sucrose: table sugar, jams, candies
71
What are complex carbohydrates? Give examples
Starch: long glucose chains, slow digestion (breads, cereals, pasta, potatoes)
Dietary fiber: non-digestible plant parts
72
What are the two types of dietary fiber and their functions?
1. Soluble fiber: aids waste removal (oats, beans, carrots, apples)
2. Insoluble fiber: adds bulk, prevents constipation (whole grains, bran)
73
How are carbohydrate foods classified?
1. Starches: stored energy (rice, corn, cereals)
2. Sugar: quick energy, mostly refined (jams, jellies, candies)
3. Fruits/Fiber: aids digestion, rich in minerals (fruits, vegetables, whole grains)
74
Main functions of Carbohydrates
Immediate energy source
Glycogen storage in liver & muscle
Protein sparing (prevents protein use for energy)
Supports fat metabolism (prevents ketosis)
Needed for non-essential amino acid synthesis, nervous tissue development, bone & cartilage matrix
75
What roles does LACTOSE play in nutrition?
Enhances calcium absorption
Supports synthesis of B-complex vitamins
76
Adds bulk to stool
Prevents constipation
Protects against colon cancer
Indigestible due to β-glycosidic bonds
Cellulose (fiber)
77
Recommended carbohydrate intake
50–70% of total daily calories
Example for 2,500 kcal/day: 312.5–437.5 grams of carbohydrates
78
Describe the clinical scenario of a 4-year-old boy with asthma related to nutrition.
Eats mostly rice, avoids meat (protein deficiency)
Weight: 29 kg; height normal for age
Presents with severe skin issues and pallor
Diagnosis: Protein deficiency with overweight status
79
How many calories per gram do fats provide?
9 Calories per gram (most concentrated energy source)
80
What vitamins rely on fats for transport in the body?
Vitamins A, D, E, and K (fat-soluble vitamins)
81
Three key roles of fats in the body besides energy?
Organ protection
Thermal insulation
Hormone and Cell structure synthesis
82
Precursors for steroid hormones and components of cell membranes.
Fats
83
2 Food Sources
Visible Fat
Invisible Fat
84
Easily identified in food
Examples: butter, margarine, lard, vegetable oil, pork/beef/chicken fat
Visible Fat
85
Incorporated into the food structure
Examples: milk, cheese, ice cream, avocado, olives, fish
Invisible Fat
86
Can the body synthesize essential fatty acids?
No, they cannot be synthesized by the body and must be obtained from the diet.
87
Name the three essential fatty acids.
Linoleic acid
Linolenic acid
Arachidonic acid
88
List four crucial roles of essential fatty acids.
Cardiovascular health
Mental health (autism, depression)
Immune support (e.g., AIDS)
Skin health
89
Solid at room temperature, maximum hydrogen atoms, no double bonds.
Saturated Fats
90
Where are saturated fats commonly found?
Animal fats, butter, tropical oils.
91
What health risks are associated with saturated fats?
Increased risk of heart disease, obesity, and cancer.
92
What state are unsaturated fats at room temperature?
Liquid at room temperature.
93
What makes unsaturated fats healthier?
They have one or more double bonds (lack pairs of hydrogen atoms).
94
Name two types of unsaturated fats and their differences.
Monounsaturated (lacks one pair of hydrogen atoms)
Polyunsaturated (lacks two or more pairs).
95
Give examples of food sources for monounsaturated fats.
Olive oil, peanut oil.
96
Give examples of food sources for polyunsaturated fats.
Fish oils, corn oil, soybean oil, sunflower oil.
97
How much energy does fat provide per gram?
9 kcal per gram.
98
How do fats spare protein in the body?
By being used as an energy source, fats prevent the breakdown of protein for energy.
99
Name three protective or structural roles of fats in the body.
1. Maintain body temperature
2. Cushion vital organs
3. Build cell membranes (phospholipids).
100
Which vitamins require fat for absorption?
Vitamins A, D, E, and K.
101
Roles of cholesterol in the body
Synthesizes bile acids, vitamin D, and steroid hormones.
102
Normal serum cholesterol level
180–250 mg per 100 mL.
103
Is cholesterol essential in the diet? Why or why not?
No, because the liver can produce it.
104
What foods contain cholesterol?
Only animal products — butter, eggs, meat.
105
Recommended percentage of total caloric intake from fats
20–25%
106
For a 2,500 kcal/day diet, how many grams of fat should be consumed daily?
About 55 grams.
107
Ideal ratio of unsaturated to saturated fat intake
2:1.
108
Daily amount of linoleic acid is recommended
Approximately 4.4 grams (~2% of daily energy intake).
109
Common symptoms or signs of fat deficiency
Muscle wasting
Poor absorption of fat-soluble vitamins
Decreased calorie intake
110
Conditions commonly lead to fat deficiency
Malabsorption
Post-GI surgery
Severe undernutrition.
111
Clinical Case: What was the main cause of essential fatty acid deficiency in the 6-year-old patient with atopic dermatitis and failure to thrive?
Complications from intestinal surgery causing fat malabsorption.
112
What additional deficiency did the patient in the clinical case have?
Protein deficiency, → severe stunting and muscle wasting.
113
Macronutrient Distribution
Carbohydrates → 58% (4kcal/g)
Fats → 30% (9kcal/g)
Proteins → 12% (4kcal/g)
114
Additional Limits of Macronutrient
Cholesterol: ≤ 300 mg/day
Salt (NaCl): ≤ 5 mg/day (likely 5g/day)
115
4-9-4 rule for calories in macronutrients
Carbohydrates = 4 kcal/g
Fat = 9 kcal/g
Protein = 4 kcal/g.
116
Calculate calories from 30 g carbohydrates in a medium banana.
30 g × 4 kcal/g = 120 kcal.
117
Calculate calories from 0.5 g fat in a medium banana.
0.5 g × 9 kcal/g = 4.5 kcal (approx 5 kcal).
118
Calculate calories from 1.0 g protein in a medium banana.
1.0 g × 4 kcal/g = 4 kcal.
119
What is the total calorie count of a medium banana with 30 g carbs, 0.5 g fat, and 1.0 g protein?
129 kcal (120 + 5 + 4).
120
What does EAR stand for and what does it represent?
Estimated Average Requirement; meets needs of 50% of healthy individuals. Used to assess nutrient adequacy in populations.
121
What is the RDA and its significance?
Recommended Dietary Allowance; meets needs of 97–98% of healthy individuals. Most commonly used, especially in pediatrics, WHO, and FNRI
122
Used when RDA is unavailable, based on observed intakes; applies to nutrients with limited data
AI (Adequate Intake)
123
Highest safe intake level to avoid potential toxicity and overconsumption.
Tolerable Upper Intake Level
124
hierarchy of the DRI levels
EAR < RDA < AI < UL
125
The smallest nutrient amount needed to prevent deficiency. Focuses on deficiency prevention.
Minimum Daily Requirement (MDR)
126
Energy and nutrients, but not on actual food intake. It is now replaced by MDR.
RENI standard
127
A classification of foods by function that guides recommended servings (e.g., Food Pyramid, MyPlate).
Food Group or Food Guide
128
What do Dietary Standards include?
DRIs like EAR, RDA, AI, UL used to assess and plan nutrition.
129
Lists of foods with nutrient values per portion; useful when DRIs are unavailable.
Food Composition Tables
130
Groups foods with equivalent CHO, protein, fat, and calorie content; used especially for diabetic meal planning.
Food Exchange List
131
Labels on processed foods that identify contents like trans fat and sugars.
Nutritional Labeling
132
The measure of nutrients per calorie; helps prioritize nutrient-rich foods over calorie-dense ones
Nutrient Density
133
An older nutrition model adopted by WHO, DOH, FNRI, PPS that emphasizes portion sizes and hierarchy of food groups but may be harder for laypeople to understand.
Food Pyramid
134
A newer, easier-to-visualize meal planning tool emphasizing plate composition per meal.
MyPlate (Ang Aking Plato)
135
How is MyPlate composed?
More than 1/4 vegetables
1/4 fruits
1/4 grains
1/4 protein
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Model emphasizes hierarchy of food groups
Food Pyramid
137
Model focuses on portion sizes per meal
MyPlate
138
What is the correct order when reading a nutrition label?
1. Serving size
2. mount per serving
3. Nutrients.
139
Ingredients on a food label should be watched carefully
Trans fat
Partially hydrogenated oils.
140
Some marketing terms that can be misleading?
"Light"
"low"
"free"
"rich in"
"excellent source of".
141
What do open dates on food labels include?
Expiration
Freshness
Pack date
Sell-by.
142
A flexible meal planning tool, especially for diabetes or weight management.
Food Exchange List
143
How many carbs, protein, fat, and calories are in 1 starch exchange?
15g CHO, 3g protein, 0–1g fat, 80 kcal.
144
How many carbs and calories are in 1 fruit exchange?
15g CHO, 60 kcal.
145
What’s the calorie difference between fat-free and whole milk exchanges?
Fat-free: 90 kcal
Whole: 150 kcal.
146
How many calories are in 1 high-fat meat exchange?
100 kcal.
147
How much fat and calories in 1 fat exchange?
5g fat, 45 kcal.
148
A nutrition guide created by the Department of Health (DOH) to promote nutritional awareness among Filipinos.
DOH Ten Kumainments
149
4 most common nutritional disorders in the Philippines
1. Protein-Calorie Malnutrition
2. Vitamin A Deficiency
3. Iron Deficiency
4. Iodine Deficiency
150
Why is it called "Hidden Hunger"?
Micronutrient deficiencies are not always visibly obvious
151
Consequences of hidden hunger
Reduced productivity, cognition, health, and economic development
152
Most vulnerable to hidden hunger
Pregnant women
Children
Lactating mothers
153
What role do doctors play in preventing hidden hunger?
Educate during prenatal and pediatric consults and promote early nutritional intervention
154
Proportion of the world suffers from iron, vitamin A, or iodine deficiency
1/3 of the world’s population.
155
Who is disproportionately affected by micronutrient deficiencies?
Low-income populations.
156
Long-term effects of micronutrient deficiencies globally
Death
Disease
Developmental disability
157
What is the global solution to micronutrient deficiencies?
Nutrition education
Proactive public health policies.
158
Group A (more common) micronutrient deficiencies
Iron, Vitamin A, Iodine
159
Group B micronutrients often involved in hidden hunger
Zinc, Folate, Vitamin B12
160
For motor & cognitive development; vulnerable: pregnant women and children
Iron
161
WHO's strategy for iron deficiency
Iron + folic acid supplements → women of reproductive age and flour fortification
162
Thyroid hormone synthesis, which supports fetal brain development
Iodine
163
Best public health measure for iodine deficiency
Universal Salt Iodization (USI)
164
Blindness, higher infection mortality (measles, diarrhea)
Vitamin A deficiency in children
165
National policy on Vitamin A
Supplement all children aged 6–59 months in health centers
166
For immunity & mucosal healing; deficiency → diarrhea, pneumonia, dermatitis
Zinc
167
Zinc treatment dose for diarrhea
>1 year: 20 mg/day
<1 year: 10 mg/day
Duration: 14 days
168
Prevents neural tube defects (like anencephaly, spina bifida)
Folate
169
WHO recommendation for folate
Supplement all women of reproductive age (15–49 yrs); fortify wheat flour
170
4 main intervention strategies to combat micronutrient deficiencies
1. Supplementation
2. Food Fortification
3. Dietary Diversification
4. Public Health Measures
171
Goal of supplementation
Target high-risk groups like pregnant women and children.
172
When is supplementation most cost-effective?
In cases of severe deficiency, such as Vitamin A and iron.
173
Adding nutrients to foods to prevent deficiencies at the population level.
Food Fortification
174
What’s the most successful example of food fortification?
Iodized salt
175
Required for food fortification to be effective
Regulation and monitoring
176
Dietary diversification promote
Eating diverse, nutrient-rich foods.
177
How can dietary diversification be supported?
Through food gardening, better market access, and behavior change
178
What public health measures support micronutrient absorption and status?
Control of diarrheal diseases
Deworming/parasitic control
Improved sanitation and hygiene
179
What shift in disease burden was observed between 2001 and 2020?
A rise in noncommunicable diseases, worsened during the COVID-19 pandemic.
180
What role does undernutrition play in disease?
It exacerbates illnesses, creating a vicious cycle of worsening health
181
Why must doctors not ignore nutrition in patient care?
Because malnutrition affects disease outcomes and recovery.
182
Why are statements like “My grandpa smoked and lived till 96” considered half-truths?
They represent rare exceptions and don’t reflect population trends.
183
What does SAM stand for and how is it diagnosed?
Severe Acute Malnutrition
Weight-for-height z-score < -3
MUAC < 115 mm
184
What does MAM stand for and how is it diagnosed?
Moderate Acute Malnutrition
Weight-for-height z-score < -2
MUAC < 125 mm
185
What is avoided in diarrhea management for children with SAM?
IV hydration is avoided.
Use oral rehydration instead.
186
What special care is needed when managing SAM?
Be cautious with fluid and electrolyte correction due to adapted physiology.
187
What is key to effective SAM/MAM diagnosis?
Accurate measurement (weight, height, MUAC).
188
The minimum energy required to maintain vital body functions at rest (e.g., heartbeat, respiration, cell maintenance).
Basal Metabolic Rate (BMR)
189
What are the standard conditions for measuring BMR?
Post-absorptive state (≥12 hrs no food)
Relaxed, lying quietly
Warm environment
Afebrile
No physical/catabolic activity
190
The energy used during digestion and substrate metabolism; accounts for 5–10% of energy expenditure.
Thermogenic Effect (Specific Dynamic Action)
191
Why is physical activity the most variable component of energy expenditure?
Because it varies widely among individuals (e.g., sedentary vs. athletic lifestyle).
192
How does environmental temperature affect energy expenditure?
Cold temperatures increase energy use as the body must generate heat to maintain normal body temperature.
193
Most basic nutritional requirement
Energy – it takes precedence over all other nutrients.
194
Main sources of energy for the body
Carbohydrates: primary source
Fats: concentrated energy source
Proteins: least preferred (mainly for growth & repair)
195
The relationship between energy intake and energy expenditure.
Energy balance
196
Energy made available to the body via the oxidation of energy-yielding nutrients from food.
Energy intake
197
The cost of maintaining all voluntary and involuntary body functions (e.g., BMR, physical activity, thermogenesis).
Energy expenditure
198
What is the standard unit of energy?
Kilocalorie (kcal or Calorie) – heat required to raise 1 kg (1 L) of water by 1°C.
199
What are the energy yields of different macronutrients?
Carbohydrates = 4 kcal/g
Proteins (CHON) = 4 kcal/g
Fats = 9 kcal/g
Alcohol = 7 kcal/g
200
Two methods of estimating energy needs
Long Method: Factorial Method
Short Method: Krause Method
201
First step in the Factorial Method
Determine Ideal Body Weight (IBW) using height-based formulas.
202
IBW calculated using the Tannhauser Method (in cm)
IBW (kg)
(height in cm - 100 - 0.1) x (height in cm - 100)
203
How do you calculate IBW for a male using Fernando's Method?
106 lbs for first 5 feet
Add 6 lbs per inch over 5 feet
Adjust 10% for frame size if needed
204
How is BMR calculated in the Factorial Method?
Male: 1 kcal/kg/hr × IBW × 24
Female: 0.95 kcal/kg/hr × IBW × 24
205
How do you adjust BMR for sleep?
Subtract 10% × IBW × sleep hours from total BMR.
206
What are the activity multipliers used in the physical activity step of the Factorial Method?
Bed rest: 10%
Sedentary: 30%
Light: 50%
Moderate: 75%
Heavy: 100% of corrected BMR
207
How is SDA (Thermogenic Effect) calculated?
10% of (Corrected BMR + Physical Activity)
208
Formula for Total Caloric Requirement (TCR) in the Factorial Method
TCR = Corrected BMR + Physical Activity + SDA
209
Short Method (Krause Method) formula
TCR = IBW × Activity Factor
210
What is the activity factor for bed rest in the Krause Method?
27.5 kcal/kg
12.5 kcal/lb
211
What is the activity factor for a sedentary adult in the Krause Method?
30 kcal/kg
14 kcal/lb
212
What is the activity factor for light work in the Krause Method?
35 kcal/kg
16 kcal/lb
213
What is the activity factor for moderate work in the Krause Method?
40 kcal/kg
18 kcal/lb
214
What is the activity factor for heavy work in the Krause Method?
45 kcal/kg
20.5 kcal/lb
215
According to the RDA Committee of FNRI-DOST, what is the recommended distribution of Total Caloric Requirement (TCR)?
Carbohydrates: 60%
Fats: 25%
Proteins: 15%
216
Promises quick weight loss
Causes mostly water or muscle loss, not fat
Restricts food groups → unbalanced nutrition
Often excludes exercise
Weight usually returns after stopping
Fad diet
216
Name 4 popular fad diets.
1. Fit for Life (food combining)
2. Dr. Atkins’ Diet (low-carb)
3. Metabolife 356 (diet pills)
4. Slim Fast (liquid diet)
217
Personalized weight loss plan based on individual biochemistry
Rapid, safe weight loss focus
May limit food variety → risk of nutrient gaps
Favored by wealthier individuals
Cohen Diet
218
How does Ozempic (Semaglutide) work for weight loss?
GLP-1 receptor agonist (mimics natural gut hormone)
Lowers blood sugar & suppresses appetite
Used off-label for weight loss (originally for Type 2 diabetes)
Not recommended for non-diabetics; shortages due to cosmetic use
219
What happens in bariatric surgery?
Stomach size is surgically reduced
Leads to early fullness & less food intake
Pre-op counseling on emotional effects & goal-setting required
220
What is the ketogenic diet and what are its risks?
Very low-carb, high-fat diet → body uses fat for energy (ketosis)
Risks: kidney stress, nutrient imbalance
Not aligned with standard dietary guidelines
Not recommended long-term by most doctors
221
What was the original medical use of the ketogenic diet?
Treatment of pediatric patients with intractable seizures.
222
What population did the meta-analysis focus on?
Overweight patients with Type 2 Diabetes Mellitus.
223
How many studies were included in the meta-analysis?
8 high-quality randomized controlled trials (from an initial 83).
224
What are the key benefits of the ketogenic diet for overweight T2DM patients?
Body weight reduction
Lower HbA1c levels
Decreased triglycerides
Increased HDL (good cholesterol)
Reduced waist circumference (a mortality predictor)
225
Why is waist circumference an important measure in T2DM and metabolic syndrome?
It is a strong predictor of mortality.
226
What clinical precautions are recommended when using the ketogenic diet in T2DM?
Medical supervision (preferably internist or nephrologist)
Careful screening and monitoring
Avoid in patients without physician clearance
Monitor for increased free fatty acids which may strain the liver
227
Is the ketogenic diet recommended for all patients?
No, it is not a general recommendation and should be personalized with proper supervision.
