Chapter 2: Nutritional Assessment and Dietary Planning Flashcards
Undernutrition (Nutritional deficiency)
Inadequate intake of one or more nutrients and/or energy
Nutritional Toxicity
Overconsumption of a nutrient resulting in dangerous toxic effects.
Nutritional Status
Health of a person as it relates to how well his or her diet meets that person’s individual nutrient requirements.
Malnutrition
Poor nutritional status caused by either undernutrition or overnutrition.
Primary Malnutrition
Poor nutritional status caused by inadequate diet.
Secondary Malnutrition
Poor nutritional status caused by factors such as illness.
Nutritional Adequacy
Situation in which a person consumes the required amount of a nutrient to meet physiological needs.
Anthropometric Measurements
Measurements or estimates of physical aspects of the body such as height, weight, circumferences, and body composition.
4 ways nutritional status can be assessed
1). Anthhropometric measurements 2). biochemical measurements 3). Clinical assessment 4). dietary assessment
ABCDE
anthropometric, biochemical, clinical, detary, economic
Body Composition
Components of the body such as fat, lean mass (muscle), water and minerals.
Biochemical Measurement
Laboratory analysis of biological samples, such as blood and urine, used in nutritional assessment.
Biological Marker (Biomarker)
Measurement in a biological sample, such as blood or urine, that reflects a nutrient’t function.
Dietary Assessment
Evaluation of a person’s dietary intake
Retrospective Dietary Assessment
Assesses previously consumed foods and beverages.
Prospective Dietary Assessment
Evaluates adequacy of foods and beverages intake.
Food Frequency Questionare
Retrospective dietary assessment method that assesses food selection patterns over an extended period of time.
Diet Record
Prospective dietary assessment method that requires the individual to write down detailed information about foods and drinks consumed over a specific period of time.
Food Composition Table
Tabulated information concerning the nutrient and energy contents of food.
Computerized Nutrient Database
Software that provides information concerning the nutrient and energy contents of foods.
Dietary Refrence Intakes (DRI’s)
Set of 4 types of nutrient intake reference standards used to assess and plan dietary intake; these include the estimated average requirements (EARs), recommended dietary allowances (RDAs), adequate intake levels (AIs), and the tolerable upper intake levels. (ULs)
EAR
Used to examine likelihood that intake is adequate in a population; Amount of a nutrient that meets the physiological requirements of half the healthy population of similar individuals.
AL
Used to examine the likelihood that intake is adequate when no RDA is set for a nutrient; Nutrient intake of healthy populations that appears to support adequate nutritional status; established when RDAs cannot be determined.
UL
Used to examine likelihood of excess or toxicity; Highest level of chronic intake of a nutrient thought to be not detrimental to health.
