Chapter 18: Dietary Assessment and Body Composition Testing Flashcards
Dietary Guidelines for Americans
Human Services (HHS) and the United States Department of Agriculture (USDA) which provides guidelines and key recommendations for healthy diets that may help prevent diet-related chronic conditions.
The Food and Nutrition Board of the Institute of Medicine
An entity within the National Academies of Sciences that establishes principles and guidelines of adequate dietary intake, among other tasks.
Dietary Reference Intakes
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).
Acceptable Macronutrient Distribution Range
A range of intakes for carbohydrates, protein, and fats set by the Food and Nutrition Board of the National Academy of Medicine recommended to meet the nutritional needs of most individuals and reduce risk of chronic disease.
Recommended Dietary Allowance
Amount of nutrient needed to meet the needs of almost all individuals in an age-sex group.
Adequate Intake
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.
Tolerable Upper Intake Level
The highest level of daily nutrient intake 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 risk of adverse effects increases.
Estimated Average Requirement
A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group.
Acceptable Macronutrient Distribution Range for Carbs
45 - 65%
Acceptable Macronutrient Distribution Range for Fats
25 - 35%
Acceptable Macronutrient Distribution Range for Protein
10 - 35%
Resting Metabolic Rate
The amount of energy an individual uses at rest in order to sustain basic processes in the body. This value is often considered for a 24 hour period.
Dietary Assessment
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.
24 hour Recall
A simple interview in which a client describes everything they have had to eat or drink the previous 24 hours.
Diet Record
Essentially a list of all food items eaten within a specific period of time.
Food Frequency Questionnaire
A series of multiple-choice questions designed to identify the frequency of consumption of major categories of food.
Body Composition
The makeup of an individual’s body. Major components of interest include fat mass and fat-free mass.
Body Mass Index
An individual’s weight divided by their height squared. Typically shown in units of kilograms/meters2.
2 Compartment Model
Any method of body composition assessment that divides the body into two major parts. Typically, these parts are fat mass and fat-free mass. Most common methods of body composition assessment use a 2-compartment model.
3 Component Model
A method of body composition assessment that divides the body into three major parts. Typically, these parts are fat mass, water, and “everything else”.
