Quiz - Chapter 1, 2, 17, 21 highlights

Question 1

Maleficence

Answer 1

an action that is harmful to other
individuals

Question 2

Food frequency questionnaire

Answer 2

• Written survey of food consumption during a specific period of time, often one year
• Examines long-term food intake, so day to day and seasonal intakes will not affect it
• disadvantages relies on memory;Food list include common food only; not effective in short term food intake

Question 3

Malnutrition

Answer 3

any condition caused by excess or deficient
food energy or nutrient intake or by an imbalance of nutrients.
mal = bad

Question 4

4 Malnutrition Assessment Methods

Answer 4

Reviewing historical info on diet and health

Lab tests may detect possible nutrition problem in early stages

Anthropometric measurements and Physical exam pick up problem after it causes symotoms

Question 5

Vegetables

Answer 5

• Folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
• 1 c vegetables =
  1 c cut-up raw or cooked vegetables
  1 c cooked legumes
  1 c vegetable juice
  2 c raw, leafy greens
• Five subgroups:
  Dark-green veggies (Broccoli, kales, boy choy); Red and orange veggies ( Carrots, Tomatoes, Squash) ; Legumes (beans, soybeans, soy tofu) Starchy veggies (Cassava, corn, green peas, potatoes)

Question 6

Prealbumin (transthyretin)

Answer 6

10 - 40 mg/dL

Question 7

Grains

Answer 7

• Folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and
  fiber.
• 1 oz grains =
  1 slice bread
  ½ c cooked rice, pasta, or cereal
  1 oz dry pasta or rice
  1 c ready-to-eat cereal
  3 c popped popcorn

Question 8

Advance health care directive (living will)

Answer 8

written or oral instructions for med. tx to be used in the event of becoming incapacitated

Question 9

Physical Activity Recommendations

Answer 9

• For Health
  
  • Phsically active for at least 30 min most days of week
• To maintain BW
  
  • 60 min of mod-intensity physical activity/day
  • Children and teen should be physically active fo 60 min q daily
• Sustain weight loss in adult
  
  • 60-90 min daily mod-intensity physical activity

Question 10

Weight

Answer 10

Weight loss can indicate malnutrition

5% involuntary weight loss in one month

or 10% in six months suggests risk for PEM

Question 11

Nutrition Screening

Answer 11

Admission data: Age, medical diagnosis, the severity of illness or injury
Anthropometric data (HWBC) : Height and weight, body mass index (BMI), unintentional weight changes, loss of muscle or subcutaneous fat
Functional assessment data: Low handgrip strength, general weakness, impaired mobility
Historical information: History of diabetes, renal disease, or other chronic illness; use of medications that can impair nutrition status;
extensive dietary restrictions; food allergies or intolerances; requirement for nutrition support; difficulties with
meal preparation or ingestion; depression, social isolation, or dementia
Laboratory test results: Blood test results that suggest the presence of inflammation (such as low serum protein levels) or anemia
Signs and symptoms: Reduced appetite or food intake, problems that interfere with food intake (such as chewing or swallowing
difficulties or nausea and vomiting), localized or general edema, presence of pressure sores

Question 12

Diet Order

Answer 12

Specific instructions for dietary management

Question 13

Moderation (dietary)

Answer 13

Providing enough but not too much of
a substance.

Question 14

Oils

Answer 14

• are not a food group, but are featured here because they contribute vitamin E and essential fatty acids
• 1 tsp oil =
  1 tsp vegetable oil
  1 tsp soft margarine
  1 tbs low-fat mayonnaise
  2 tbs light salad dressing

Question 15

Direct observation

Answer 15

• Observation of meal tray or shelf invetories before and after eating; possible only in residential facilities
• Does not rely on memory; Can be used to evalute the acceptability of a prescribed diet
• Disadvantages are that its labor intensive.

Question 16

Nutrition Diagnoses

Answer 16

States the nutrition problem, etiology, and the signs/symptoms that evidence the problem

Question 17

How do you determine Macronutrient %?

Answer 17

1. Multiply macronutrient gram by kcal (eg P, 4kcal; C, 4kcal; F, 9kcal)
2. 16 g carbohydrate X 4 kcal/g = 64 kcal
   7 g protein x 4 kcal/g = 28 kcal
   9 g fat x 9 kcal/g = 81 kcal
   Total = 173 kcal
3. Take macronutrient kcal/g and divide by total kcal
4. 81 fat kcal / 173 total kcal = 0.468
   (rounded to 0.47)
   Then multiply by 100 to get the
   percentage:
   0.47 x 100 = 47%

Question 18

Structure/function ​

Answer 18

• Made without FDA approval
• Must not mention a disease or symptom
• describe effect on anatomy and physio

Question 19

Durable power of attorney

Answer 19

a durable power of attorney: a legal document (sometimes called a health care
proxy) that gives legal authority to another (a health care agent) to make medical
decisions in the event of incapacitation.

Question 20

kCalorie counts

Answer 20

Estimation of food energy (kcal) consumed by patients for one or more days

Question 21

kcalorie( energy)

Answer 21

Management of food energy intake

Question 22

Metric System

Answer 22

**Weight**: grams (g)
1 g = 1000 milligrams (mg)
1 g = 0.04 ounce (oz)
1 oz = 30 g
100 g = 3½ oz
1 kilogram (kg) = 1000 g
1 kg = 2.2 pounds (lb)
454 g = 1 lb

Volume: Liters (L)
1 L = 1000 milliliters (mL)
0.95 L = 1 quart
1 mL = 0.03 fluid ounces
240 mL = 1 cup

• A liter of liquid is approximately one US quart. (Four liters are only about 5 percent more than a gallon.)
• A kilogram is slightly less than 2 lb
• A half-cup of vegetables weighs about 100 grams; one pea weighs about ½ gram.
• One cup of liquid is about 240 milliliters; a half-cup of liquid is about 120 milliliters.
• A 5-pound bag of potatoes weighs about 2 kilograms, and a 176-pound
  person weighs 80 kilograms.

Question 23

Nutrient Claims

Answer 23

• Must meet FDA approval

Question 24

Food & nutrition history

Answer 24

Comprehensive record of a person’s food intake and dietary practices

Question 25

**Balance (dietary)**

Answer 25

Providing foods in **proportion** to one another and in **proportion** to the body’s needs.

Question 26

**Patient** **autonomy**

Answer 26

autonomy: a principle of self-determination, such that patients (or surrogate decision makers) are free to choose the medical interventions that are acceptable to them, even if they choose to refuse interventions that may extend their lives.

Question 27

Food record

Answer 27

* Written account of food consumed during a specified period, usually several consecutive days. Accuracy improves when using weights or mearuse food * Does not rely on memory, and records food as they are consumed * Disadvantages is that it is time consuming; Requires literacy ad physical ability to write

Question 28

Anthropometric

Answer 28

relating to measurement of the physical characteristics of the body, such as height and weight. ``` **anthropos = human metric = measuring** ```

Question 29

**Albumin lab ranges**

Answer 29

3.4 - 4.8 g/dL

Question 30

**Critical pathways**

Answer 30

Coordinated programs of tx that merge the care plans of different health practitioners

Question 31

**Variety (dietary):**

Answer 31

eating a **wide selection** of foods within and among the major food groups.

Question 32

**Food-frequency questionnaire**

Answer 32

Survey of foods routinely consumed; provides quantitative and qualitative data

Question 33

**Edema**

Answer 33

Abnormal fluid retention of fluid in body tissues

Question 34

Anthropometric data

Answer 34

* **HWBC** * Height ( or legnth) * Weight * Body Comp (BMI) * Circumference of head, waist, and limbs Anthropometric assessment on infants and children: * Ht to age; Wt to age; Head circ. to age; _Weight to Legnth_; BMI to age * 5th and 85th percentile * weight loss counseling to those with BMI above 85%

Question 35

Compare & Contrast **Enriched** versus **Fortified**

Answer 35

**Fortified :** The addition to a food nutrients that were either not originally present or present in insignificant amounts. (Fortify castle. Upgrade and reinforce) **Enriched:** Reintroduce nutrients that were lost during processing. Nutrients added back include iron, thiamin, riboflavin, niacin, and folate - but NOT fiber

Question 36

BMI Calculation and Interpretation

Answer 36

US Calculations **BMI = weight (lbs) x 703** **height (inches)2** **BMI \< 18.5 = underweight** **18.5-24.9 = Normal** **25 - 29.9 = Overweight** **\> 30 = Obese**

Question 37

**Undernutrition/ Overnutrition**

Answer 37

Deficient energy or nutrients/ Excess energy or nutrients

Question 38

**Subjective Global Assessment**

Answer 38

Technique for nutrition screening that uses _historical_ and _physical information_

Question 39

**Protein foods**

Answer 39

* protein, essential fatty acids, Thiamin B1, Niacin B3, Pyridoxine B6, Cobalamin B12, Iron, Magnesium, Potassium, and Zinc. * 1 oz protein foods = 1 oz cooked lean meat, poultry, or seafood 1 egg ¼ c cooked legumes or tofu 1 tbs peanut butter ½ oz nuts or seeds * Three Subgroups: * Seafood; * Meats, poultry, eggs * Nuts, seed, soy products

Question 40

**Nutrition care plans**

Answer 40

Strategies for meeting an indiv. nutritional needs

Question 41

**Nutrient density**

Answer 41

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

Question 42

**Adequacy** (dietary)

Answer 42

Provides all the essential **nutrients**, **fiber**, and **energy** in amounts sufficient to maintain health

Question 43

Fruits

Answer 43

* contribute folate, vitamin A, vitamin C, potassium, and fiber. * **1 c fruit =** 1 c fresh, frozen, or canned fruit ½ c dried fruit 1 c 100% fruit juice

Question 44

24-hour dietary recall

Answer 44

* Guided interview where food and drinks consumed are described in detail * Interview done after food consumed, and does not require reading or writing ability * Disadvantages are that it relies on memory; food may be omitted that are embaressing; single day diet may not reflect daily eating habits;

Question 45

Malnutrition (PEM) signs and symptoms

Answer 45

* **R**educe food intake * anorexia because of illness; NV; pain w/ eating' mouth, ulcers or wounds; difficulty swallowing/chewing; * **I**mpaired digestion and absorption * Inflammation associated w/ bowel conditions; insufficient secretion of digestive bile salts; altered A&P of intestinal mucosa * **A**ltered nutrient metabolism and excretion * Elevated met rate; muscle wasting; changes in hydrations; nutrient losses due to excessive bleeding; diarrhea or frequent urination

Question 46

**Nutrition assessment**

Answer 46

A comprehensive analysis of a person’s nutrition status that uses _health,_ _socioeconomic_, _drug__,_ and _diet histories_; _anthropometric measurements_; _physical examinations;_ and _laboratory tests._

Question 47

**The Six Classes of nutrients**

Answer 47

Question 48

**Health claims**

Answer 48

* FDA authorizes based on review of literature

Question 49

**Food record**

Answer 49

Detailed log of food eaten during specified time period, usually several dats.

Question 50

**Transferrin** in individual \< 60 years old

Answer 50

200 - 400 mg/dL