Chapter 3 - Assessing Nutritional Status and Health

Question 1

desirable nutrition status

Answer 1

state where body tissues have enough of a nutrient to:

• support normal metabolic functions
• surplus stores in times of need
• perform bodily funcitons

Question 2

how is desirable nutrition status achieved?

Answer 2

by consuming a healthful diet through adequacy, moderation, balance and variety with nutrient dense foods

Question 3

monotonous diet

Answer 3

concept that there is no bad food

Question 4

adequacy is…

Answer 4

sufficient:
- energy to maintain desirable weight
- carbohydrates, protein and fats (and right types)
- vitamins and minerals 
getting enough, but not too much

Question 5

moderation is..

Answer 5

• every food fits

- not consuming too much energy, fat, sugar, sodium or alcohol

Question 6

balance is…

Answer 6

• mixing and matching foods
• combinations to get the correct proportions of nutrients
• eg.) milk products (calcium and iron)

Question 7

variety is…

Answer 7

eating many different foods from all of the food groups each day

• both among and within food groups
• monotonous diets can lead to…

Question 8

choosing nutrient dense foods increases your chances of ______

Answer 8

adequacy

Question 9

what is the primary reason nutrient deficiencies can happen?

Answer 9

• inadequate intake

- identified through dietary analysis

Question 10

what is the secondary reason nutrient deficiencies can happen?

Answer 10

sufficient intake, but:

• malabsorption
• altered metabolism
• drug-nutrient interactions
• nutrient-nutrient interactions

Question 11

what are the 4 ways dietary intake can be assessed?

Answer 11

1) food frequency questionnaire
2) diet history
3) food diary or food intake record
4) 24-hour recall

Question 12

food frequency questionnaire

Answer 12

given a list of foods and asked to indicate:
- how often they eat the food
- average portion size that they eat
the type of food on the list is the key to accuracy

Question 13

diet history

Answer 13

• often used by dieticians
• combines 2 methods of assessment
• other things taken into consideration: physical activity patterns, diseases, dental health, ethnic or cultural factors, access to foods

Question 14

food diary or food intake record

Answer 14

a written food diary of:
- what is eaten -including brand names
- when it is eaten
- how much of it is eaten
usually kept for 3 days

Question 15

24 hour recall

Answer 15

• used for large scale nutrition surveys

- recall what food/beverages consumed in the past 24 hours

Question 16

what are the advantages to 24 hour recall?

Answer 16

1) can be taken unannounced

2) best used for measuring group averages

Question 17

true or false: although methodologically different, each approach to assessing dietary intake has the same goals

Answer 17

true

Question 18

what are 5 challenges in assessing dietary intake?

Answer 18

1) unable to recall exactly what was eaten
2) under- and overestimation of portions
3) weekend intake differs from week
4) lack of commitment to recording intake
5) intake not a typical day

Question 19

Anthropormetrics - Body Mass Index (BMI)

Answer 19

a method of estimating body fat ( does not measure % body fat)

Question 20

BMI for underweight

Answer 20

< 18.5

Question 21

BMI for normal weight

Answer 21

18.5 - 24.9

Question 22

BMI for overweight

Answer 22

25 - 29.9

Question 23

BMI for obese class I

Answer 23

30-34.9

Question 24

BMI for obese class II

Answer 24

45 - 39.9

Question 25

BMI for obese class III

Answer 25

> = 40

Question 26

waist circumference

Answer 26

a measure of visceral obesity (fat sits right in abdominal cavity near pancreas liver and kidneys – comes into direct tonic with the hormones secreted by essential organs)