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PUBLIC HEALTH NUTRITION > CHAPTER 4 > Flashcards

CHAPTER 4 Flashcards

1
Q

State of health of an individual as it relates to how the diet could meet the daily nutrient requirements.

A

Nutritional status

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2
Q

Evaluation of the nutritional status of individuals and populations through measurements of food and nutrient intake and evaluation of nutrition-related health indicators

A

Nutritional assessment

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3
Q

A systematic approach to collect, record, and interpret relevant data from patients, clients, family members, caregivers and other individuals and groups.

A

Nutritional assessment

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4
Q

The process of identifying characteristics which are associated with nutrition problems

A

Nutritional Screening

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5
Q

A systematic problem-solving method that dietetics professionals use to critically think and make decisions to address nutrition related problems and provide safe and effective quality nutrition care.

A

Nutrition Care Process

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6
Q

Four steps of NCP

A

Assessment, Diagnosis, Monitoring and Evaluation, Interventions

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7
Q

Epidemiological investigation of the nutritional status of a population by various methods

A

Nutritional Survey

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8
Q

useful in establishing baseline nutritional data and/or ascertaining the overall nutritional status of the population

A

Nutritional Survey

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9
Q

Continuous monitoring of the nutritional status of selected population groups

A

Nutritional Surveillance

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10
Q

Useful in identifying causes of malnutrition, can be used in formulating and initiating intervention measures

A

Nutritional Surveillance

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11
Q

Involves comparing of an individual’s measurements with predetermined risk levels of “cut-off” points

A

Nutrition Screening

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12
Q

Less comprehensive than survey or surveillance

A

Nutrition Screening

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13
Q

Methods of nutritional assessment

A
  • Anthropometry
  • Biochemical
  • Clinical
  • Dietary
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14
Q

Measurement of variations of the physical dimensions and gross composition of the human body at different age levels and degrees of nutrition

A

Anthropometry

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15
Q

Classification of anthropometric measurements

A

Growth Measurements and Measurements of body composition

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16
Q

Growth Measurements

A
  • Length
  • Stature
  • Weight
  • Body Circumferences
  • Birthweight
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17
Q

Measurements of body composition

A
  • Direct
  • Indirect
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18
Q

height usually for infants and children up to two years old

A

recumbent length

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19
Q

Also known as standing height

A

Stature

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20
Q

An imaginary line between the bony socket of the and external opening ear; “looking straight ahead”

A

Frankfort plane

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21
Q

The sum of the protein, fat, water, and bone mineral mass.

A

Weight

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22
Q

These circumference measurements are the same at six months of age

A

Head and Chest Circumference

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23
Q

Measured just above the eyebrows, above the ears and around the circumference of the head

A

Head Circumference

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24
Q

Indicator of maternal malnutrition and the status of the infant at birth.

A

Birthweight

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25
Q

<2500 grams birth weight

A

Low Birthweight

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26
Q

denotes birthweight less than 10th centile in weight expected for gestation

A

Small for gestational age (SGA)

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27
Q

<1500 birth weight

A

very low birth weight

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28
Q

term applied to infants with weight less that two standard deviation below the mean population for a given gestational age.

A

intrauterine growth retardation

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29
Q

> 4000 grams birthweight

A

High Birthweight

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30
Q

condition of high birthweight where mothers were obese or diabetic during pregnancy

A

Macrosomia

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31
Q

it is the reference limit

A

Cut-off points

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32
Q

refers to the position of the measurement value in relation to all (100%) of the measurements for the reference population, ranked in the order of magnitude.

A

Percentile

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33
Q

Values considered to be normal or acceptable which are used for comparison with measures obtained.

A

Reference Standards

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34
Q

The growth reference data for children aged 0-5 years

A

WHO 2005 Child Growth Standards

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35
Q

reference standard to be used for children 6-18 years.

A

2007 Reference Table

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36
Q

Used to indicate acute malnutrition for children under 72 months (3 years)

A

Weight-for-age

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37
Q

Used to indicate stunting

A

Length/Height-for-age

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38
Q

indice that can differentiate stunting and wasting

A

Weight-for-Height (WFH)

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39
Q

Weight/height2 (squared)

A

Body Mass Index

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40
Q

Measured around the upper arm between the acromion process (tip of shoulder) and the olecranon process (tip of elbow

A

Mid-Upper Arm Circumference

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41
Q

Tools used to Monitor and interpret changes in weight and height measurements over time

A

Growth Charts

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42
Q

sign of adequate growth

A

Upward Direction

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43
Q

indicates that the child is not growing, a warning sign

A

Flat Curve

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44
Q

danger sign, indicates child is losing weight

A

Downward curve

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45
Q

Refers to the sum of SAM and MAM at a population level

A

Global Acute Malnutrition (GAM)

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46
Q

Person’s actual weight divided by the reference weight for person’s height and multiplied by 100.

A

Relative Weight

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47
Q

Weight associated with food health

A

Desirable Body Weight

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48
Q

Underweight BMI Cut-off point

A

<18.5

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49
Q

Normal BMI Cut-off point

A

18.5 – 24.9 / 18.5 – 22.9 (AP)

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50
Q

Overweight BMI Cut-off point

A

25.0 – 29.9 / 23.0 – 27.5 (AP)

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51
Q

Obese BMI Cut-off point

A

≥ 30.0 / ≥ 27.5

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52
Q

Proxy Measure for height

A

Arm Span & Knee Height

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53
Q

Measured with elbow breadth and wrist circumference.

A

Frame Size

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54
Q

Used to screen undernutrition among adults

A

Mid-Upper Arm Circumference

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55
Q

Proxy indicator of body fat distribution, specifically central adiposity

A

Waist Circumference

56
Q

Indicator of body fat distribution

A

Waist-Hip Ratio

57
Q

2 classifications of waist-hip ratio

A

o Apple or Android – more abdominal fat
o Pear or Gynoid

58
Q

Indicator of the nutritional status of women during pregnancy and of the fetus.

A

Weight gain

59
Q

Estimate of the body’s reserves for fat, protein, water, and several minerals.

A

Body Composition

60
Q

Contains 14% water, nearly 100% free of the electrolyte potassium and assumed density of 0.90 g/cm3

A

Adipose tissue (Fat mass)

61
Q

Composed of bone marrow, muscle, other fat-free tissue, and body water; 72-74% water content, density of 1.1 g/cm3.

A

Fat-free compartment

62
Q

Estimates the thickness of subcutaneous fat in different body landmarks

A

Skinfold measurement

63
Q

method of assessing body composition by measuring the density of the whole body. Usually through underwater or hydrostatic weighing

A

Densitometry

64
Q

modification of underwater weighing which uses air principle

A

Plethysmography

65
Q

Uses a low frequency alternating electric current that passes on one foot and another on the wrist where there is a voltage sensor

A

Bioelectrical Impedance

66
Q

Originally for measuring bone density but is also used in measuring soft tissue

A

Dual-energy X-ray Absorptiometry (DEXA)

67
Q

An index of fat-free mass, based on the assumption that the fat-free mass has a constant amount of potassium.

A

Total Body Potassium (TBK)

68
Q

Uses a tracer dose of water, labeled with deuterium, tritium or 18O which is given orally or intravenously

A

Total Body Water Using Isotope Solution

69
Q

A measure of the amount of nitrogen, hence protein (N x 6.25) in the body

A

Neutron Activation Analysis

70
Q

Imaging technique providing detailed cross-sectional images of the body due to the differences in transmission through different tissues of the body with different densities.

A

Computerized Tomography

71
Q

Allows both imaging of the body and in vivo chemical analysis without hazard to the subject

A

Magnetic Resonance Imaging (MRI)

72
Q

Inexpensive method that can be used in imaging

A

Ultrasound

73
Q

Provides the most objective and quantitative data or nutritional status

A

Biochemical assessment

74
Q

2 classes of biochemical assessments `

A

Static and Functional tests

75
Q

assessed by delayed hypersensitivity response tests which involves injection of specific antigens dermally and noting the induced response

A

Immunocompetence

76
Q

impaired in mild zinc deficiency

A

Taste acuity

77
Q

assess change in the contractility of the muscles

A

Muscle function test

78
Q

based on the percentile values of a reference sample of a healthy person in a national survey

A

Reference distribution

79
Q

Type of evaluation that is used in the evaluation and monitoring of an intervention program to see the shift in percentile value of an indicator

A

Reference limits

80
Q

Assessment of protein status

A
  • Creatinine Excretion and Creatinine-height index
  • Serum Proteins
  • Nitrogen balance
81
Q

most readily available clinical test could indicate protein depletion

A

Serum Albumin

82
Q

a transport protein containing iron; not reliable for infective conditions, surgeries, etc.

A

Transferrin

83
Q

also known as transthyretin and thryoxing-binding prealbumin

A

Pre-Albumin

84
Q

aka somatomedin C

A

Insulin-like Growth factor-1

85
Q

acute-phase protein that is synthesized in the liver

A

C-reactive protein

86
Q

most common measure of vitamin A

A

Serum Vitamin A

87
Q

Considered both a nutrient and a prohormone

A

Vitamin D

88
Q

most valid estimate of vitamin D

A

Serum 25-hydroxyvitamin D

89
Q

Also known as Vitamin B1; a component of the coenzyme TPP which is important in carbohydrate metabolism

A

Thiamin

90
Q

Thiamin level can be assessed through:

A

Urinary Thiamin
Blood Pyruvate level
Erythrocyte transketolase activity (ETKA)

91
Q

Component of two enzymes: Flavin mononucleotide and Flavin Adenine Dinucleotide

A

Riboflavin

92
Q

Three forms of Vitamin b6

A

Pyridoxine, Pyridoxal, & Pyridoxamine

93
Q

most frequent biochemical indicator for vitamin b6 status

A

Plasma and Erythrocyte Pyridoxal 5’- Phosphate (PLP)

94
Q

most widely used indicator for vitamin b6

A

Tryptophan load test

95
Q

Folate level can be assessed through:

A

Serum Folate
Erythrocyte Folate – best clinical index of depleted folate stores
Deoxyuridine test

96
Q

Iron level can be assessed through:

A
  • Serum Ferritin level
  • Transferrin Saturation
  • Hemoglobin
  • Hematocrit – amount of hemoglobin in rbc
  • Mean Corpuscular hemoglobin
  • Mean corpuscular volume
97
Q

closely reflects iodine intake and has been used as an index of iodine nutriture in many large scale survey

A

Urinary Iodine Excretion

98
Q

leading cause of mortality

A

HPN and CVD

99
Q

Also known as chemistry profile, chemistry panel, chem panel.

A

BLOOD CHEMISTRY TESTS

100
Q

deals with the examination of the changes that can be seen or felt in the superficial tissues.

A

CLINICAL ASSESSMENT

101
Q

technique for assessing nutritional status based on medical and physical examination.

A

Subjective Global Assessment

102
Q

Goiter Classification

A

0 – no visible goiter
1 – not visible when the neck is in normal position
2 – swelling in normal position

103
Q

a study or activity or intended to measure the quantity and quality of diets of individual or population or groups in a particular area for given period of time

A

Dietary Assessment

104
Q

collection of formation on quantity of food consumed as it enters the kitchen or used for the participation of meals which is in sufficient detail to permit calculation of nutritive value of the diet.

A

Household food consumption

105
Q

A rough estimate of food supplies available for consumption at the national level.

A

Food balance sheets

106
Q

Methods of collecting food consumption data in household Level

A

o Food Account
o Food Inventory
o Household Food Record

107
Q

Aka food weighing method

A

Household Food Record

108
Q

A detailed record food entering the household including produced food, gifts, and from other sources. Foods consumed outside home are excluded.

A

Food Account

109
Q

method that is widely used in case-control or cohort studies for collecting food consumption data

A

Food Frequency Questionnaires

110
Q

Referred to the collection of information not only about the frequency of intake of various foods but also about the typical makeup of meals.

A

Diet History

111
Q

Nutritional screening tool to evaluate the frail elderly.

A

Mini Nutritional Assessment

112
Q

Is a general term to denote a set of reference values that are quantitative estimates of nutrient intakes to be used for planning and assessing diets for apparently healthy people

A

DIETARY REFERENCE INTAKES (DRI)

113
Q

also called RDA, is the intake that is sufficient to meet nutrient requirements of nearly all healthy individuals in all stage and sex group.

A

Recommended Energy and Nutrient Intake (REI & RNI)

114
Q

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

A

Estimated Average Requirement (EAR)

115
Q

nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake of apparently healthy people.

A

Adequate Intake (AI)

116
Q

highest average daily nutrient intake that poses no adverse health effects to almost all individuals in the general population.

A

Tolerable Upper Level of Intake or Upper Limit (UL)

117
Q

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

A

Acceptable Macronutrient Distribution Range

118
Q

Index of adequacy of nutrient intake based on RENI/RDA for that nutrient

A

Nutrient Adequacy ratio

119
Q

Measure of the individual’s nutrient intake in relation to the distribution of corresponding nutrient intake of the group

A

Standard Deviation or Z-score

120
Q

Reflects household access to a variety of foods, and also a proxy for nutrient adequacy of the diet of individuals.

A

Dietary Diversity score

121
Q

Components of food security

A

o Food availability
o Food access
o Food utilization

122
Q

Number of reported cases of a given disease present at given time per 100,000 population

A

Morbidity rate

123
Q

Refers to the frequency of occurrence or assessment of a particular disease during a year or a given period of time

A

Incidence Rate

124
Q

Refers to the proportion of population or a group who are actually ill with a particular disease or infection.

A

Prevalence rate

125
Q

Slowness of heartbeat

A

Bradycardia

126
Q

Presence of lesions of the lips

A

Cheilosis

127
Q

impaired secretion of the sebaceous glands

A

Dyssebacea

128
Q

Inflammation of the eyelids

A

Palpebritis

129
Q

Inflammation of the mouth

A

Stomatitis

130
Q

Clinical condition of a dry or scaly surface may be due to nutritional deficiency

A

Xerosis

131
Q

How many food groups are there?

A

12

132
Q

number of food groups for women

A

9

133
Q

lowest diversity value

A

less than or equal to 3 groups

134
Q

medium dietary diversity

A

4-5 food groups

135
Q

high dietary diversity

A

more than or equal to 6 groups

PUBLIC HEALTH NUTRITION (5 decks)

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