Nutrition Assessment

Question 1

ABCDs of nutritional assessment

Answer 1

. Anthropometric measures
. Biochemical lab tests
. Clinical signs and symptoms
. Diet history

Question 2

Measures of body composition

Answer 2

. Triceps skin fold thickness
. Mid-upper arm circumference 
. Bioelectrical impedance analysis (BIA)
. Air displacement plethysmography
. Whole-body densitometry (underwater weighing) 
. Dal x-ray absorptiometry
. Isotope dilution technique 
. Total body K 
. Neutron activation analysis 
. MRI
. CT
 . Ultrasound

Question 3

Serum albumin as nutrition assessment

Answer 3

. Used as general marker of nutritional status 
. Normal: 3.5-5.0
. Mildly malnourished: 2.8-3.4
. Moderately malnourished: 2.1-2.7
. Severely malnourished: order 2.1

Question 4

Prothrombin time

Answer 4

. Test of blood clotting used to monitor extrinsic pathway of blood coagulation
. Vit.-K dependent factors are in this pathway
. Inc. time means impaired coagulation and can be an indication of vit. K deficiency

Question 5

Total lymphocyte count

Answer 5

. WBC x % lymphocytes
. Dec. when assoc. w/ low albumin is assoc. w/ poor prognosis in hospitalized patients
. Large day-to-day variation i this limit use for monitoring changes i nutritional status over time

Question 6

Creatinine-height index

Answer 6

. Breakdown product of creatine released from muscle at constant rate
. Amount in urine is proportional to muscle mass
. Dec. in index indicates muscle wasting

Question 7

Subjective global assessment

Answer 7

. Integrates information elicited from the patient’s history and physical examination to facilitate an immediate assessment of nutritional status
. History: recent weight loss, dietary intake relative to normal, presence of GI symptoms, functional capacity of patient
. Physical exam: muscle wasting, loss of subQ fat, edema, and ascites
. Lab test: albumin, total lymphocyte count

Question 8

General recommendations to promote optimal health

Answer 8

. Maintain body weight through diet and exercise
. Dec. consumption of fat and cholesterol
. Inc. consumption of whole-grain cereals, fruits, and vegetables
. Dec. consumption of Na
. Consume alcohol in moderation

Question 9

Prevention of hypertension focuses on modification of these lifestyle factors

Answer 9

. Obesity
. Diet
. Alcohol consumption
. Physical inactivity

Question 10

What percentage of carcinogens present in the diet are naturally occurring components of various food items or are produced during food preparation?

Answer 10

99%

Question 11

Phytochemicals

Answer 11

. Complex non-nutrient compounds found in plant foods

. Can be carcinogenic

Question 12

Mycotoxins

Answer 12

Produced by fungi associated w/ food are commonly carcinogenic
. Found in moldy cereals, nuts, and seeds
. Ingestion can result in liver cancer following formation of aflatoxin-DNA adducts

Question 13

Carcinogens produced during food preparation

Answer 13

. Carcinogens produced during food preparation
. Heterocyclic amines
. Polycyclic aromatic hydrocarbons
. N-nitroso compounds

Question 14

Things in fruits and vegetables w// potential anti-cancer activities include ___

Answer 14

. Fiber
. Folic acid
. Antioxidant
. Non-nutrient phytochemical

Question 15

Potential adverse side effects that limit adherence w/ Ca supplements

Answer 15

. GI discomfort and constipation

. Poor absorption in the absence of stomach acid