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Certified Nutrition Coach > Ch 18: Dietary Assessment and Body Composition Testing > Flashcards

Ch 18: Dietary Assessment and Body Composition Testing Flashcards

1
Q

Assessing the client’s progress and transformation all begins with:

A
  • Understanding where they started from. With an array of available assessment information, tools, and strategies
  • The Nutrition Coach’s responsibility is to help the client navigate and understand guidelines and assessment tools that are most appropriate.
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2
Q

A resource produced by the U.S. Department of Health & Human Services (HHS) and the United States Department of Agriculture (USDA) that provides guidelines and key recommendations for healthy diets that may help prevent diet-related chronic conditions.

A

Dietary Guidelines for Americans

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3
Q

An entity within the National Academies of Sciences that establishes principles and guidelines of adequate dietary intake among other tasks.

A

The Food and Nutrition Board of the Institute of Medicine

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4
Q

The recommended intake of various nutrients as determined by the Food and Nutrition Board of the Institute of Medicine – the DRIs include recommendations like the Recommended Dietary Allowance (RDA) and Acceptable Macronutrient Distribution Range (AMDR).

A

Dietary Reference Intakes (DRIs)

The DRIs include limit recommendations for several types of intakes.

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5
Q

Contents of Dietary Guidelines for Americans 2015 - 2020 8th Edition

A
  1. Follow a healthy eating pattern across the lifespan.
  2. Focus on variety, nutrient density, and amount.
  3. Limit calories from added sugars and saturated fats and reduce sodium intake.
  4. Shift to healthier food and beverage choices.
  5. Support healthy eating patterns for all.
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6
Q

Important goal of the Dietary Guidelines for Americans 2015 - 2020 report

A

Provide simple guidelines and key recommendations that are understandable to the general public

Recommendations concerning which foods should be emphasized or discouraged in a healthy eating pattern are provided.

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7
Q

State the recommended percent of calories that adults should obtain from carbohydrates (45 to 65%), fat (20 to 35%), and protein (10 to 35%)

A

Acceptable Macronutrient Distribution Ranges (AMDRs)

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8
Q

The average daily dietary nutrient intake level sufficient to meet the nutrient requirement of nearly all (97 to 98%) healthy individuals in a particular life stage and gender group

A

Recommended Dietary Allowance (RDA)

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9
Q

The recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake by groups of apparently healthy people that are assumed to be adequate – The AI is used when an RDA cannot be determined.

A

Adequate Intake (AI)

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10
Q

The highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population – As intake increases above the UL, the potential risk of adverse effects may increase.

A

Tolerable Upper Intake Level (UL)

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11
Q

The average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group

A

Estimated Average Requirement (EAR)

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12
Q

The range of intake for a particular energy source that is associated with reduced risk of chronic disease while providing intakes of essential nutrients

A

Acceptable Macronutrient Distribution Range (AMDR)

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13
Q

3 Principles of Healthy Eating Patterns

A
  1. An Eating Pattern Represents the totality of all foods and beverages consumed
  2. Nutritional Needs should be Met Primarily through Nutrient-Rich Foods
  3. Healthy Eating Patterns are Adaptable
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14
Q

The regular food and beverage intake of an individual over time

A

Eating Pattern

Although specific food and beverage choices can vary substantially day-to-day, the eating pattern represents the typical intake of an individual when all days are taken into account.

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15
Q

While there are some common aspects among most healthy eating patterns, it is important to recognize that there is not one “best” pattern.

A

Healthy Eating Patterns are Adaptable

There is room for personal preference within the context of following guidelines for a healthy eating pattern.

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16
Q

The amount of energy (i.e., number of calories) an individual uses at rest in order to sustain basic processes in the body – this value is often considered for a 24-hour period.

A

Resting Metabolic Rate

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17
Q

Why Generic Calorie recommendations may not be best to use for individual clients, particularly active clients.

A
  1. The calorie intake recommendations do not take body size (e.g., height and weight) into account
  2. There are only three activity levels (sedentary, moderately active, and active) in the recommended calorie intakes. These activity levels do not distinguish between activity at work and activity during leisure time
  3. Some very-active individuals and athletes will exceed the definition of active provided by the guidelines, which is “a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at 3 to 4 miles per hour, in addition to activities of independent living
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18
Q

It is recommended that individualized calorie intake recommendations be utilized with clients. These recommendations can be provided by:

A

Laboratory testing or through the use of prediction equations.

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19
Q

Estimate of the individual client’s daily calorie needs for weight maintenance

A

One frequently used method of estimating calorie intake is to estimate a client’s resting metabolic rate (RMR) and then multiply this number by an activity factor

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20
Q

Mifflin-St Jeor Equation

A

RMR (kcal / day) = (9.99 X weight (kg)) + (6.25 X height (cm)) - (4.92 X age (y)) + (166 X Sex Factor) - 161

Where body weight is in kilograms, height is in centimeters, and sex factor = 1 for males and 0 for females.

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21
Q

Physical Activity at Work/School and Physical Activity in Leisure Time* Activity Factor: Very Light

A

Light – Industrial work, sales, or office work that involves light activities

Very Light 1.5
Light 1.6
Moderate 1.7
Active 1.8
Very Active 2.0

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22
Q

Physical Activity at Work/School and Physical Activity in Leisure Time* Activity Factor: Light

A

Light – Industrial work, sales, or office work that involves light activities

Very Light 1.5
Light 1.6
Moderate 1.7
Active 1.8
Very Active 2.0

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23
Q

Physical Activity at Work/School and Physical Activity in Leisure Time* Activity Factor: Moderate

A

Moderate - Cleaning, kitchen staff, delivering mail on foot, etc.

Very Light 1.6
Light 1.7
Moderate 1.8
Active 1.9
Very Active 2.0

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24
Q

Physical Activity at Work/School and Physical Activity in Leisure Time* Activity Factor: Heavy

A

Heavy - Heavy industrial work, construction work, or farming.

Very Light 1.7
Light 1.8
Moderate 1.9
Active 2.1
Very Active 2.3

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25
Q

Physical Activity at Work/School and Physical Activity in Leisure Time* Activity Factor: Definitions

A

*Definitions: very light (almost no activity at all), light (walking, non-strenuous cycling or gardening approximately once a week), moderate (regular activity at least once a week, e.g., walking, bicycling or gardening), active (regular activities more than once a week, e.g., intense walking, bicycling or sports), very active (strenuous activities several times a week).

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26
Q

USDA Vegetable Consumption Recommendations

A
  • Dark-Green (broccoli, Romaine, Spinach, Kale, Collard, Turnip and Mustard Greens)
  • Starchy (White potatoes, corn, green peas, green Lima beans, plantains and Cassava)
  • Legumes (Kidney beans, White beans, black beans, lentils, Chickpeas, pinto beans, Split peas and edamame
  • Red and Orange (Tomatoes, Tomato Juice, Red Peppers, Carrots, Sweet Potatoes, Winter Squash and Pumpkin
  • Other (Iceberg Lettuce, Green beans, Onions, Cucumbers, Cabbage, Celery, Zucchini. Mushrooms and Green Peppers
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27
Q

Vegetables provide:

A

Important nutrients, including fiber, water-soluble, and fat-soluble vitamins and minerals.

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28
Q

Whole-grain products:

A

Whole-grain products include whole-wheat bread, whole-grain cereals and pastas, oatmeal, brown rice, and quinoa

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29
Q

Refined-grain products

A

Refined-grain products include most white breads, refined-grain cereals and pastas, and white rice.

Often enriched - Vit B and Iron added

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30
Q

Dairy

A

Dairy products, such as milk, yogurt, and cheese, can help provide important nutrients. Dairy products are a good source of calcium, phosphorus, and a variety of other minerals.

Dairy Proteins: Whey and Casein

Fortified with Vitamin D

low-fat or nonfat dairy

Soy Milk = Dairy Protein
Almond milk < Dairy Milk

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31
Q

Highest-quality, plant-based protein

A

Soy protein

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32
Q

Factors for Protein Quality

A

Protein quality is determined by a variety of factors, including the digestibility of the protein and how similar the pattern of amino acids in a protein source is to the pattern required by the human body

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33
Q

Foods to Limit

A

Trans Fat, Saturated Fat, Added Sugars and Sodium

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34
Q

Increased intake of trans fats

A

Raises LDL cholesterol and increases the risk for heart disease.

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35
Q

The guidelines recommend the intake of saturated fats

A

Less than 10% of the overall daily calorie intake and that saturated fats in the diet be replaced with unsaturated fats.

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36
Q

A condition of being severely overweight or obese.

A

Adiposity

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37
Q

Guidelines recommends consuming less than ____ of calories per day from added sugars

A

10%

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38
Q

Recommended Daily Sodium Intake

A

No more than 2,300 milligrams/day of sodium
Does not apply to highly active individuals

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39
Q

Macronutrient Distribution

A

Carbs (45 -65%), Protein (10 - 35%) and Fat (25 - 35%)

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40
Q

Calorie recommendations for Men

A

2000 - 3000/day

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41
Q

Calorie recommendations for Women

A

1600 - 2400/day

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42
Q

What We Eat in America Survey Results Summary

A

1) About 3/4 of the population has an eating pattern that is low in vegetables, fruits, dairy, and oils.
2) More than half of the population is meeting or exceeding total grain and protein foods recommendations but are not meeting the recommendations for the subgroups (i.e., whole grains and seafood) within each of these food groups.
3) Most Americans exceed the recommendations for added sugars, saturated fats, and sodium.
4) The eating patterns of many are too high in calories, as demonstrated by the high percentage of the population that is overweight or obese.

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43
Q

Seafood Recommendations

A

It is recommended that seafood (such as salmon or tuna) is utilized as a main protein source twice per week.
Wild is better than farmed

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44
Q

Relatively weak level of evidence

A

Expert Opinion

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45
Q

Strongest level of evidence

A

The highest levels of evidence are achieved when the results from multiple well-conducted studies are combined in order to allow for stronger conclusions to be made

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46
Q

First Priority

A

Focusing on eating patterns that are feasible for your client, while also helping them move toward their health-and-fitness goals

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47
Q

Analyzing a client’s food and beverage intake in order to determine their intake of calories and specific nutrients – specific forms of dietary assessment include 24-hour recalls, usual intake, diet records, and food frequency questionnaires.

A

Dietary Assessment

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48
Q

Important step in identifying eating-pattern changes that may help them reach their goals more effectively

A

Dietary Assessment

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49
Q

The overall goal of employing Assessment methods

A

Be able to provide clients with constructive feedback that helps promote their long-term health and well-being

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50
Q

What is a simple interview in which a client describes everything they have had to eat or drink the previous 24 hours?

A

24 hour recall

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51
Q

National Health and Nutrition Examination Survey (NHANES) Dietary Interviewer Procedures Manual: 24 Hour Recall Steps

A
  1. Quick list: Obtain a simple list of all food and drink items eaten within a 24-hour period of time without focusing on specific details and amounts.
  2. Forgotten foods: Ask the client about specific food categories that may have been forgotten such as nonalcoholic or alcoholic beverages, sweets/desserts, and snacks. This may be particularly important for those who graze.
  3. Time and occasion: Ask the client to think about his or her schedule during the 24-hour recall period and state what time foods were consumed. Remembering the activities of the day may help the client remember additional items.
  4. Describe the food: Now that the list of foods/drinks has been compiled, ask the client to provide the following information for each food item: where the food was obtained (home, restaurant, etc.), brand/restaurant associated with food, preparation method, how the food/drink was served (e.g., served with anything else), and the quantity of the food/drink.
  5. Final review/probe: Briefly review the 24-hour recall for completeness with the client and ask one final time if there are any items that could have been forgotten.
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52
Q

Obtain a simple list of all food and drink items eaten within a 24-hour period of time without focusing on specific details and amounts

A

Quick List

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53
Q

Ask the client about specific food categories that may have been forgotten such as nonalcoholic or alcoholic beverages, sweets/desserts, and snacks. This may be particularly important for those who graze.

A

Forgotten Foods

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54
Q

Ask the client to think about his or her schedule during the 24-hour recall period and state what time foods were consumed. Remembering the activities of the day may help the client remember additional items.

A

Time and Occasion

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55
Q

Now that the list of foods/drinks has been compiled, ask the client to provide the following information for each food item: where the food was obtained (home, restaurant, etc.), brand/restaurant associated with food, preparation method, how the food/drink was served (e.g., served with anything else), and the quantity of the food/drink.

A

Describe the food

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56
Q

Briefly review the 24-hour recall for completeness with the client and ask one final time if there are any items that could have been forgotten.

A

Final Review/Probe

57
Q

Limitations of 24 Hour Recall

A

It relies on an individual’s accurate recollection of their intake. This may be particularly difficult when estimating portion sizes. Even if a client remembers everything he or she ate in the last 24 hours, it may be difficult to accurately describe the portion size.

Evaluating a single 24-hour period may not give an accurate representation of a client’s overall diet.

58
Q

The average daily intake of food or nutrients clients consumer over a long period of time.

A

Usual Intake

This method can be used alone if high precision is not needed or it can be used as a complement to a 24-hour recall or diet record in order to help determine if the days being assessed are similar to the client’s normal eating patterns.

59
Q

Consists of simply asking the client about their typical eating routines. Starting with the beginning of the day, clients should provide the Nutrition Coach with information regarding the frequency of eating, which food items are typically consumed, and the approximate quantity of each food item

A

Usual Intake Assessment

This method can be useful for those who follow a very-regular eating pattern but may be less useful for those with unpredictable eating habits. If this method is used, inquire about normal weekdays and weekend days.

60
Q

Most appropriate for those who follow very-predictable eating patterns

Those who prepare and portion all their meals for the week may be good candidates for this method

A

Usual Intake Assessment

61
Q

Potential Concerns with Usual Intake Assessments

A

The frequency of eating different than their usual intake is only one potential concern. Another is how much they deviate from their usual intake

62
Q

Essentially a list of all food items eaten within a specific period of time. The end result of a diet record may be relatively similar to a 24-hour recall, but the food items are added as the client consumes them

A

Diet records

To increase the accuracy of a diet record, instruct the client to write down each food as soon as they prepare or eat it. Waiting until the end of the day and then trying to remember everything that was eaten, as well as the quantity eaten, will likely increase the error of this method.

63
Q

Method to increase accuracy of Diet Records

A

Log in foods eaten as soon as possible
Food Scale

64
Q

Designed to provide a big-picture view of the diet and allow for identification of intakes of particular food groups

A

Food frequency questionnaires

65
Q

These questionnaires often consist of a series of multiple-choice questions designed to identify the frequency of consumption of major categories of food (i.e., grain products, vegetables, fruits, meats, poultry, seafood, dairy, fats/oils, sweets, etc.).

A

Food Frequency Questionnaires

66
Q

Determining Client Eating Habits

A

First, determine whether a person’s overall calorie intake is appropriate. Second, review the ratio of macronutrients the person consumes. And finally, evaluate whether the person exhibits health-promoting patterns overall.

67
Q

Refers to all the separate compartments making up the human body

A

Body Composition

Major components of interest include fat mass and fat-free mass (i.e., water, bone, protein, etc.).

The composition of the body is one of several important factors to consider when evaluating an individual’s health and wellness

68
Q

Poor Body Composition

A

Poor body composition has been associated with a number of diseases and monitoring body composition provides information about nutritional status in health and disease

69
Q

An individual’s weight divided by their height squared, typically shown in units of kilograms/meters².

A

Body Mass Index

70
Q

Any method of body-composition assessment that divides the body into two major parts – typically, these parts are fat mass and fat-free mass.

A

2-compartment model (Fat Mass and Non-fat mass– water, protein, bone, glycogen stores)

71
Q

Most common methods of body-composition assessment

A

2-compartment model

72
Q

A method of body composition assessment that divides the body into three major parts

A

3-compartment model

73
Q

3 parts of the 3-Compartment Model

A

Fat mass, water, and everything else (i.e., the residual).

74
Q

Performing a baseline assessment of Body Composition

A

Will allow you to track their progress and obtain an objective evaluation of whether your program is producing the desired effects.

75
Q

Use Body Composition with:

A

These may include physical performance (strength, endurance, flexibility, etc.) or more subjective factors like confidence, energy levels, and overall well-being.

76
Q

Ineffectiveness of Body Weight

A

Body weight simply groups every component of the body together. That is, it does not distinguish between fat, muscle, bone, etc. Because of this, body weight is not the ideal assessment of an individual’s body.

77
Q

BMI: Underweight

A

Below 18.5 BMI (kg/m2)

78
Q

BMI: Normal Weight

A

18.5 - 24.9 BMI (kg/m2)

79
Q

BMI: Pre-obesity

A

25 - 29 BMI (kg/m2)

80
Q

BMI: Obesity Class I

A

30 - 34.9 BMI (kg/m2)

81
Q

BMI: Obesity Class II

A

35 - 39.9 BMI (kg/m2)

82
Q

BMI: Obesity Class III

A

Above 40 (kg/m2)

83
Q

A method of body composition assessment that divides the body into four major parts

A

4-Compartment Model

84
Q

4 Compartments

A

These parts are fat mass, water, bone, and everything else (i.e., the residual).

85
Q

Gold-standard method of body-composition assessment.

A

4-Compartment Model

86
Q

Obtaining a 4-compartment model

A

Measurements of body weight, body volume, water, and bone content are needed.

87
Q

To build a 4-compartment model

A

Measurements of body weight, body volume, water, and bone content are needed.

88
Q

Measuring Body Volume

A

Body volume can be obtained by underwater weighing or air displacement plethysmography (ADP)

89
Q

Measuring Body Water

A

Estimated by bioelectrical impedance analysis (BIA)

90
Q

Measuring bone

A

Estimated using dual-energy X-ray absorptiometry (DXA).

91
Q

A technology that estimates body composition based on the fluid content – by determining how easily small electrical currents travel through the body,

A

Bioelectrical Impedance Analysis (BIA)

Produces a 2-compartment model

92
Q

Bioelectrical Impedance Analysis (BIA) can predict:

A

BIA can predict the amount of lean tissue (higher water content and easier flow of electricity) and fat tissue (lower water content and more resistance to electrical currents).

93
Q

A body composition estimation method that is based on measuring the thickness of the fat layer under the skin – using calipers, the skin and fat are pinched at certain locations on the body to determine their thickness. These measurements are placed into a series of equations, which provide an estimate of body-fat percentage.

A

Skinfold method

94
Q

Technologies that evaluate the body’s response to electrical currents in order to estimate body composition

A

Bioelectrical Impedance Analysis (BIA), Bioelectrical impedance spectroscopy (BIS) and electrical impedance myography (EIM)

95
Q

Skinfold measurement locations

A

Biceps, Triceps, Subscapular and Iliac Crest

96
Q

The estimated thickness of fat under the skin at specific locations when entered into an equation.

A

Body Density (Uses 2-Compartment Model)

97
Q

Uses high-frequency sound waves emitted by a probe to visualize different parts of the body.

A

Ultrasound Technology

98
Q

In body-composition assessment, ultrasound:

A

Can be used to determine the size or quality of a muscle as well as the thickness of the fat layer under the skin

99
Q

Ultrasound has the ability

A

To actually see where the fat layer is located

Ultrasound assessments of fat thickness can be performed at the same sites as a skinfold assessment and prediction equations can be used to estimate the overall body composition using a 2-compartment model

100
Q

Measurements of the circumferences of different body parts – these measurements provide some basic indication about the distribution of fat in the body, although they cannot actually distinguish between muscle and fat.

A

Circumference Measurements

101
Q

Waist circumference is correlated with:

A

Visceral fat and associated with several diseases, including heart disease and diabetes

102
Q

Circumference Measurement Sites

A

Waist, Neck, Chest, Hips, Thighs, Calves and Biceps

103
Q

When measuring circumferences, it is important to be consistent in how you measure. Here are a few tips:

A
  1. Use the same flexible measuring tape each time you perform a measurement.
  2. The measuring tape should be placed perpendicular to the long axis of the body part you are measuring (for example, perpendicular to the torso and parallel to the floor for a waist circumference).
  3. Measurements should be taken at a landmark that you can identify easily. For example, waist circumference can be taken at the umbilicus (belly button) or upper-arm circumference can be taken at the distance halfway between the shoulder and the elbow.
  4. Measurements should be taken on the bare skin or over minimal form-fitting clothing. Measurements should not be taken over loose clothing unless necessary for the comfort and privacy of the client.
  5. For waist circumference, you should measure the waist after the client exhales normally and with the arms hanging relaxed at the client’s sides.
  6. You could consider taking two to three measurements of the same location and averaging the results to help reduce the error of your measurements.
  7. In every aspect of the measurement, try to measure your clients the exact same way each time.
104
Q

(Hydrodensitometry)

A

Underwater Weighing

105
Q

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body through measurement of an individual’s body weight while they are completely submerged under water.

A

Underwater Weighing ((Hydrodensitometry)

106
Q

The body volume is usually corrected for what during Underwater testing?

A

The volume of air found in the lungs during the test.

107
Q

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body through measurement of an individual’s displacement of air while they sit in a sealed chamber.

A

Air Displacement Plethysmography (ADP)

108
Q

The primary ADP device used today

A

During the assessment, the client sits inside the chamber while the device produces small changes in air pressure within the chamber. Based on the relationship between pressure and volume, the body volume of an individual is estimated.

109
Q

A body composition assessment method that measures whole-body and regional (arms, legs, and trunk) body composition using low-energy X-rays.

A

Dual-Energy X-Ray absorptiometry (DXA)

110
Q

Uses X-rays of two different energies to estimate several aspects of body composition
- During an assessment, the individual being evaluated lies on a DXA scanning table for less than 10 minutes while X-rays are passed through the body. The amount of radiation from a DXA scan is very low and is estimated to be about the same amount received during 3 hours of a normal life.

A

Dual-Energy X-Ray absorptiometry (DXA)

111
Q

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body using infrared sensors.

A

Infrared 3-Dimensional Scanning

112
Q

How DXA works

A

Produces two different 2-compartment model comparisons: Bone vs. non-bone and non-bone lean mass vs. fat mass. Because of these two comparisons, DXA ultimately provides three body compartments (bone, fat, and non-bone lean mass) and is viewed by some as a 3-compartment model.

113
Q

Major advantage of DXA

A

Provides detailed information about the bone, lean mass, and fat in separate body regions (e.g., arms, legs, and torso). This can allow for determining the distribution of an individual’s body fat, which can impact disease risk, as well as evaluating where body composition changes are occurring within the body

114
Q

Disadvantages of DXA:

A
  • Cost, Availability
  • When compared to a 4-compartment model, there are errors in DXA body-composition estimates that may be related to differences in the water content of the body
  • A 4-compartment model is more accurate than DXA because it specifically includes water as one of its compartments whereas DXA does not assess water
  • DXA may also overestimate body fat in lean, muscular individuals
115
Q

Gold Standard of Body Composition:

A

DXA exhibits greater accuracy and precision than many assessment methods

116
Q

Infrared 3-dimensional scanning

A

A body composition assessment method that involves the estimation of the 3-dimensional volume of the body using infrared sensors.

117
Q

How Infrared 3-dimensional scanning works

A

Using infrared light sensors, a 3-dimensional model of an individual’s body can be produced. This model can be used to automatically determine the circumferences and volumes of various body segments
–This means that these methods can potentially be used in multiple ways: they can represent an automated method of obtaining circumference estimates to use in body-fat equations (as in traditional circumference methods) or the volume of the body could potentially be used to predict body composition (as in underwater weighing and air displacement plethysmography).

118
Q

Other Methods for Body Composition Determination

A

Computed tomography (CT)
Magnetic resonance imaging (MRI)
Hydrometry
Near-infrared interactance (NIR)

119
Q

Imaging procedure to create scans and pictures of inside the body.

A

Computed Tomography (CT)

120
Q

A medical imaging process that measures the reaction of tissue nuclei to magnetic fields to produce images of inside the body.

A

Magnetic Resonance Imaging (MRI)

121
Q

The process of monitoring water within the body to determine body composition.

A

Hydrometry

122
Q

A technique using a specialized probe against the body, emitting infrared light to estimate body composition of an individual.

A

Near-infrared Interactance (NIR)

123
Q

Bioelectrical impedance analysis (BIA), bioimpedance spectroscopy (BIS), and electrical impedance myography (EIM)
Accuracy, Pros and Cons

A

Accuracy: 3-4
Pros: Simple and quick
Affordable (some models)
Portable (some models)
Cons: Limited availability (some devices)
Variable accuracy

124
Q

Skinfolds Accuracy, Pros and Cons

A

Accuracy: 3-4
Pros: Affordable
Fairly simple and quick
Portable
Provides regional information
Cons: Less accurate
Unpleasant for some individuals

125
Q

Ultrasound Accuracy, Pros and Cons

A

Accuracy: 3
Pros: Fairly simple and quick
Provides regional information
Cons: Limited Availability

126
Q

Circumferences Accuracy, Pros and Cons

A

Accuracy: 4
Pros: Affordable
Simple and quick
Portable
Provides limited regional information
Cons: Less Accurate

127
Q

Underwater weighing (hydrodensitometry) Accuracy, Pros and Cons

A

Accuracy: 2
Pros: Accuracy
Cons: Limited availability
Expensive
Not portable
Unpleasant for some individuals

128
Q

Air displacement plethysmography Accuracy, Pros and Cons

A

Accuracy: 2
Pros: Accuracy, Fairly Simple
Cons: Limited availability
Expensive
Not portable

129
Q

Dual-energy X-ray absorptiometry Accuracy, Pros and Cons

A

Accuracy: 1
Pros: Accuracy, Quick, Provides regional information
Provides bone density
Cons: Very Limited availability
Expensive
Not portable
Small amount of radiation

130
Q

Infrared 3-dimensional scanning Accuracy, Pros and Cons

A

Accuracy: N/A
Pros: Simple and quick
Visualization of body shape
Cons: Not portable
Limited information on accuracy

131
Q

Choosing a Body Composition Assessment Method

Best method varies based on the fitness professional, client, and available resources

A
  1. What’s the purpose of the Body Composition Assessment?
  2. How important is Accuracy?
  3. How often will you assess Body Composition
    4 Do you want your clients to monitor Body Composition at a Fitness Center or at home?
  4. How important is price?
132
Q

Important points to consider when tracking and interpreting changes in the clients’ body composition

A
  1. First, realize that each method has some inherent level of error.
  2. Body-composition estimates from even the most advanced techniques should be interpreted with some caution, particularly when they are being used in individual clients. 3.
  3. Some of these methods are very accurate when measuring groups of people but are often less accurate when measuring one person at a time. When assessing groups of individuals, such as in research studies, the body fat of some individuals may be overestimated while the body fat of other individuals may be underestimated.
  4. However, the overestimations and underestimations often help cancel each other out when considering changes in body fat for the entire group. The error present for every body-composition assessment method also means that it is difficult to know whether a small change in body composition is real or not.
133
Q

Confidence in Body Composition Changes

A

Generally, you can be more confident in larger body composition changes seen over longer periods of time.

You should communicate to your client that each method of assessment has limitations. Additionally, it may be best not to perform body-composition assessment too frequently. If performing body-composition assessment each week, it is unlikely that large enough changes will have occurred for you to determine whether a real change took place. Instead, it may be best to perform assessments no more frequently than every 1 to 2 months.

134
Q

In terms of premeasurement activities,

A

Several factors that should be standardized are prior food and fluid intake and recent exercise or physical activity. When feasible, it is ideal to perform any body-composition assessment after an overnight period of fasting and resting

135
Q

The average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group is known as which of the following?

A

Estimated Average Requirement (EAR)

136
Q

What is the Acceptable Macronutrient Distribution Range (AMDR) for fats?

A

20 to 35%

137
Q

Which Dietary Reference Intake (DRI) describes the average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group?

A

Recommended Dietary Allowance (RDA)

138
Q

The recommended average daily intake level when an RDA value cannot be determined is known as which of the following?

A

Adequate Intake (AI)

139
Q

The highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population is known as which of the following?

A

Tolerable Upper Limit (UL)

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