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Flashcards in Nutritional Assessment Deck (18):
1

nutritional screening
-purpose
-precursor to
-when is it done

-to ID individuals who may be malnourished or at risk for malnutrition
-precursor for the nutritional assessment
-is done within i24 hours of hospital admission or in ambulance
-purpose is to prompt a more detailed nutrition assessment of those who are most likely to benefit from nutrition eduction or intervention

2

nutritional assessment

-way to actually diagnose the nutritional problem
-comprehensive

3

screening tools

-malnutrition screens for elderly
-MUST (malnutrition universal screening tool), for adults, hospital and community

4

screening triggers

-weight change
-diet change
-chronic disease
-preexisting nutrition support

5

components of the nutritional assessment (ABCDE/F)

-A: anthropometry and body composition (weight, height)
-B: biochemical (blood or urine test)
-C: clinical (medical or surgical history, medications)
-Dietary: assessment, check internal (chewing, absorption) or external (religion) influences
-E/F: exercise, energy balance, functional status (handgrip dynamometry, walk test)

6

assessing weight

-usual weight (range)
-ideal weight (does not take frame size into account, old)
-actual weight (what weight the patient is when they come into the hospital)

7

assessing height

-measured by stadiometer
-surrogates include: anthropometrics (of each limb) and estimated height

8

what does body composition include?

-fat free mass (FFM): function of cells, tissues, organs, systems, functional status, survival
-fat mass (FM): amount/ distribution associated with morbidity and mortality (adipocytes), survival

9

BMI
-what
-FFM and FM
-cofounders

-measures weight for height
-correlated with FFM, FM, morbidity and mortality
-as BMI increases, FM and FFM both increase
-cofounders: insterstitial fluid, muscle mass, ascites (abdominal fluid)

10

ranges of BMI for
-underweight
-overweight
-obesity
-extreme obesity

-underweight: under 18.5
-overweight: 25.0-29.9
-obesity: class 1 (30-34.9), class 2 (35-39.9)
-extreme obesity: over 40

11

calculating BMI

weight (kg)/height (meters)

12

risk of obesity and waste circumference

-greater than 40 inches for men and greater than 35 inches for women indicate and increased health risk

13

dual c ray absortiometry

-two x ray sources of different energy passed through the body
-differential absorption by tissues
-allows quantification of bone, fat and FFM

14

B lab values

-measures blood and urine concentrations
-in order to ID depleted nutrient stores and physiological abnormalities
-used to assess acute illness, chronic disease, or recent dietary intakes

15

factors of dietary history

-includes internal and external factors

16

food records

-more accurate than recalls because are done in real time
-limited because you need time to prep for this

17

recall limitation

-limitation is that the patient needs to be able to remember what they ate

18

what are the 6 components of the Dietary assessment

-diet history
-food records
-recalls
-FFQ
-food supply and disappearance
-biomarkers