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PH 162 > Dietary Assessment > Flashcards

Flashcards in Dietary Assessment Deck (37)
1

Identify
A study activity intended to measure the quantity and
quality of diet or habitual food intake, among
individuals or population groups, in a particular area for
a given period of time

Food Consumption Survey

2

Which is not a reason to do dietary assessment?
A. Planning of food and nutrition programmes
B. Formulation and evaluation of agricultural policies for production, distribution and consumption of food
C. To study the relationship between diet and health, and
to identify groups at risk of developing disease
D. To develop and evaluate intervention strategies and
educational programmes
E. none of the above

E

3

T or F
The dietary assessment method determines nutritional status.

F

it only identifies risk of deficiency

4

What is Hawthorne effect?

When you are interviewed, you feel like you are
being observed; you tend to modify behavior

5

What is Flat Slope Syndrome?

Those who are underwieght has the tendency to
overestimate their food intake, those who are fat
have the tendency to underestimatre their intake

6

What are phantom foods?

foods that are not given during
the interview process; accompaniments which
are sometimes not asked that has effect on the
energy intake (

7

identify
A national account of the annual production of food,
changes in stocks, imports and exports, and distributor
of food over various use within the country

food balance sheet

8

true or false
The Food Balance Sheet shows distribution of available food supplies

false

does not dapat

9

identify
Report nationally protected unit and sales of most
packaged foods sold in grocery stores

market databases

10

identify
Standard multi-digit numbers with a machine-readable
code that represents product, size, manufacturer, and
the nature of the contents

universal product code

11

identify
Consists of daily record, prepared by the householder,
of all food entering the household, either purchased,
received as gifts, or produced for household use
during a specific period of usually 7 days

family food account

12

Which is not part of the food record?
a. weight or volume of family meal
b. detailed description of foods (i.e. brand name)
c. method of preparation
d. who ate it

D

13

identify
Weighed inventory of foods eaten by the family over a
1-week period

food record

14

identify
Estimation of food (by weight or household measure)
eaten by each family member

food list

15

Which has longer days because it is affected by seasonal variation?
A. micronutrients
B. macronutrients
C. both are affected
D. none are affected

A

16

In Level 1 of Measuring Nutrient Intake, what spec factor is being measured?

Mean nutrient intake of a group)

17

In Level 2 of Measuring Nutrient Intake, what spec factor is being measured?

proportion of the population at risk

18

In Level 3 of Measuring Nutrient Intake, what spec factor is being measured?

(Usual intake of nutrients in individuals for ranking
within a group)

19

In Level 4 of Measuring Nutrient Intake, what spec factor is being measured?

Usual intake of food/nutrients in individuals for
counselling or correlation/regression analysis

20

identify
Assesses actual food intake of an individual during
previous 24-hour period or preceding day

24 hour recall

21

___ 24 hr recalls can be used to assess usual nutrient intakes for an individual and prevalence of inadequate nutrient intakes within each subgroup in a population
A. single
B. repeated
C. both

B

22

___24 hr recall can be used for large-scale field studies to
characterize average intakes of population groups
when the subjects are representative to the population
A. single
B. repeated
C. both

A

23

False about 24 hr recall
A. does not require a trained interviewer
B. Seldom representative of usual intake
C. fails to note how weekends, seasons and holidays make us grow bigger

A

it needs a trained interviewer

24

another name for Estimated Food Record

Food Diary

25

Which is not true about food diary?
A. Accuracy depends on the ability of respondents to
estimate quantities
B. Longer time frames result in a higher respondent burden
and lower cooperation
C. Subjects subject need not be literate

C

sinusulat mo kasi

26

false about Weighed Food Record
A. Weighing of all foods and beverages taken (except those less than 250 mL)
B. Recording of the weights of edible/inedible portion,
amounts before eating and plate wastes
C. Subjects may change their usual eating patterns to
simplify weighing or impress investigator

A

27

identify
An extensive interview designed to elicit the usual
customary diet of individuals over a long period of
time

dietary history

28

• Recall of usual dietary intake
• Probing of frequency of consumption of specific foods
• Recording of the measurement of recent food intake
(3-day food record) – often abandoned
• Mode of administration - interview

to which dietary assessment tool does this procedure belong?

dietary history

29

Identify the tool
• Obtain qualitative, descriptive information about usual
food consumption patterns
• May reflect a long-term habitual intake of an individual
• Useful in Epidemiological studies – ranks foods in low,
medium or high intakes of specific foods, food
components or nutrients

Food Frequency Questionnaire (FFQ)

30

2 types of food frequency questionnaire = identify

quantitative and semi-quantitative

31

Which component of FFQ is not found in both types of FFQ?
A. list of foods
B. set of frequency-of-use response categorie
C. potion size estimates

C. potion size estimates (for semi-quantitative only)

hehe

32

two modes of administration for FFQ - enumerate

Self-administered
• Interview

33

to which assessment method does this procedure belong to?
• Extensive training on estimating food portion sizes
and protocol for unobstrusive observation
• Trained personnel observe food consumption
• Recording of food intake

Direct Observation

34

False about random error
A. May be produced by variations in measuring and
recording processes
B. Can be reduced by decreasing sample size
C. Can be reduced by using standardized measurement
techniques and trained personnel

B

increasing dapat

35

False about systematic errors
A) May be associated with only some respondents,
specific interviewers or certain foods
B) Can be reduced by increasing sample size
C) Can be reduced by repeating the measurement or by
increased use of validation/calibration study

B

cannot dapat

36

identify
a user-friendly interactive CD-ROM software
that Provides quick and correct data analysis and
technical graphics outputs on priority food and
nutrition technologies and information

FCT + Menu Eval

37

formula for Nutrient Adequacy Ratio

(Nutrient intake/RENI value) x 100