week 2: nutrition assesment & diet planning

Question 1

what is nutritional status?

Answer 1

the health of a person as it relates to how well his/her diet meets that person’s individual nutrient requirements

Question 2

what is malnutrition?

Answer 2

a state of poor nutrition due to an imbalance between the body’s nutrient requirements & nutrient consumption

Question 3

what is malnutrition caused by?

Answer 3

undernutrition/overnutrition

Question 4

what is primary malnutrition caused by?

Answer 4

inadequate diet

Question 5

what is secondary malnutrition caused by?

Answer 5

other factors (illness)

Question 6

what are the 4 methods of nutrition assesment?

Answer 6

• anthropometric measurement
• biochemical measurement
• clinical assesment
• dietary assesment

Question 7

describe anthropometry measurement ( 3 points )

Answer 7

• routinely used in both clinical & research (ht,wt,BMI etc)
• measurements taken periodically & compared with previous measurements
• indicates trends in a person’s overall nutrition status

Question 8

what is the advantage and disadvantage of anthropometry measurement?

Answer 8

adv: easy, inexpensive
disadv: diseases, genetics & physical activity is not accounted for

Question 9

describe biochemical measurement

Answer 9

• a way to detect specific nutrient deficiency/excess (blood test, urine test)
• laboratory analysis results are compared with normal values for a similar population

Question 10

what is the advantage and disadvantage of biochemical measurement?

Answer 10

advantage: able to uncover early sign of malnutrition
disadvantage: costly, technical expertise required

Question 11

describe clinical assesment

Answer 11

• involves conducting a medical history & physical examination looking for clues to poor nutritional status (hair & skin condition, eyesight, posture, etc)

Question 12

what is the advantage and disadvantage of clinical assesment?

Answer 12

adv: complements other nutrition assesment techniques
disadv: requires skill as many physical signs also reflect non-nutritional condition
: does not yield firm conclusion

Question 13

describe dietary assesment

Answer 13

• an important step to examine a person’s food, beverages & supplement intake that may reveal either excess or inadequate of nutrients

Question 14

dietary assesment - how do dietitians take diet history from a person?

Answer 14

• 24 hrs dietary recall in the past 24hrs
• food frequency questionnaire over a reference period
• self-reported diet/ food record over one or more days

Question 15

dietary assesment - what does the the assessor/dietitian do?

Answer 15

• determines nutrient and energy content from food composition tables/computerised nutrient databases
• which then compares the calculated nutrients with the DRI to determine the probability of adequacy

Question 16

what is the advantage and disadvantage of dietary assessment?

Answer 16

adv: diet history when combined with other sources of info can help to rule out the possibility of nutrition problems
disadv: wrong track of memory, inaccurate info

Question 17

describe what must you have on My Pyramid Plan (2005) - 7 points

Answer 17

1. make half of your grain whole
2. vary your veggies
3. focus on fruits
4. get your calcium rich foods
5. go lean with proteins
6. find your balance between food & physical activity
7. keep food safe to eat

Question 18

describe what must you have on My Plate (2011) - 7 points

Answer 18

1. enjoy your food but eat less
2. avoid oversized portions
3. make half of your plate fruits and vegetables
4. switch to fat-free/ low-fat (1% milk)
5. make at least half of your grains whole grain
6. compare sodium in foods like soup, bread & choose food with lower numbers
7. drink water instead of sugary drinks

Question 19

describe singapore dietary guidelines for adults

Answer 19

1. enjoy a variety of food using some healthy guidelines
2. achieve & maintain body weight within normal range with balance diet & physical activity
3. eat sufficient amount of grains esp. whole grains
4. eat more fruits and vegetables everyday
5. choose & prepare food with less salt & sauces
6. choose & prepare food with less fat, esp. saturated fat
7. choose beverages and foods with less sugar
8. drink alcoholic beverages in moderation

Question 20

describe My Healthy Plate - 6 points

Answer 20

1. fill half plate with fruits and vegetables
2. fill a quarter of your plate with whole grains
3. fill a quarter of your plate with meat and others
4. use healthier
5. choose water
6. be active

Question 21

what are the 6 diet planning principles?

Answer 21

adequacy, balance, kilocalorie (energy) control, nutrient densiity, moseration, variety

Question 22

diet planning principles: what is adequacy?

Answer 22

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

Question 23

diet planning principles: what is balance?

Answer 23

• provides food in proportion to each other & proportion to the body’s needs
• not over or under consuming any single type of food

Question 24

diet planning principles: what is kilocalorie (energy) control ?

Answer 24

• management food energy intake

- key to energy control is to select foods of high nutrient density

Question 25

diet planning principles: what is nutrient density?

Answer 25

- a measure of nutrients a food provides in relative to the energy it provides - more nutrients & less calories = increase nutrient density

Question 26

diet planning principles: what is moderation?

Answer 26

- providing enough but not too much of a substance - food consumption within reasonable limit, not excessive/extreme - contributes to adequacy, balance, energy control

Question 27

diet planning principles: what is variety?

Answer 27

- eating a wide selction of foods within & among major food groups

Question 28

what are the diet planning strategies? - 8 points

Answer 28

- consume alcohol in moderation - practise good food safety measures - consume adequate fruits and vegetables - watch sodium intake & consume potassium rich foods - moderate fat intake - engage in regular physical activity - choose fiber-rich whole grains - maintain ideal body weight

Question 29

what are the two things that food labels may have?

Answer 29

nutrient claims and healthier choice symbols

Question 30

food labels - what does nutrient claim suggest?

Answer 30

suggest that a food has a certain nutritive property

Question 31

food labels - what re the properties that is stated in nutrient claims

Answer 31

- energy - salt, sodium, potassium - carbo, dietary fiber, sugar - cholesterol, fat, fatty acids - amino acids, proteins - or any other nutrients

Question 32

what does the food products that are awarded HCS suggest?

Answer 32

- lower in fat, saturated fat & transfat - lower in sodium - lower in sugar - higher in calcium - higher in dietary fiber

Question 33

what must a food label have?

Answer 33

1. name/description of foods 2. nutrition labelling 3. net weight 4. statement of ingredients 5. foods & ingredients known to have cause hypersensitivity 6. country of origin of food 7. name & address of local manufacturers/importers 8. date-marking of expiry date