Chapter 4: Intake: Assessment of Food- and Nutrition-Related History

Question 1

24-hour recall

Answer 1

The nutrition professional leads the client through a structured interview process to capture information on the quantity and quality of foods and beverages consumed in the previous 24 hours, including details on timing, amounts, preparation methods and brands.

Question 2

Nutritional Status

Answer 2

Physiologic state or condition of an individual based on the balance between the individual’s intake and unique requirement for nutrients.

Question 3

Dietary References Intake (DRIs)

Answer 3

A general term for a set of reference values used to plan and assess nutrient intakes of healthy people.

Question 4

Nutrition Care Process (NCP)

Answer 4

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.

Question 5

Problem, etiology, signs and symptoms (PES) statement

Answer 5

A structured sentence that describes the specific nutrition problem that you (the dietitian) is responsible for treating and working toward resolving, the cause/s of the problem and the evidence that this problem exists.

Question 6

Nutrition Screening

Answer 6

Nutrition screening is the process of identifying patients, clients, or groups who may have a nutrition diagnosis and benefit from nutrition assessment and intervention by a registered dietitian nutritionist (RDN).

Question 7

Nutrition Assessment

Answer 7

Systematic method for obtaining, verifying, and interpreting data needed to identify nutrition-related problems, their causes, and significance.

Question 8

Nutrition Care Indicators

Answer 8

Specific assessment data points that quantify changes associated with the interventions, the nutrition diagnosis, the cause and etiology of the diagnosis, and other health care outcomes defined by evidence-based medicine or regulatory bodies.

Question 9

Dietary Intake Data

Answer 9

Provides a representation of intakes from food and dietary supplements that will allow for accurate and reliable nutrient intake estimation.

Question 10

Food Record/Food Diary

Answer 10

Most comprehensive dietary intake tool available for assessing the quantity, quality, and timing of foods and beverages consumed by a client.

Question 11

Food Frequency Questionnaire (FFQ)

Answer 11

Survey completed by the client to retrospectively assess the types of foods and beverages consumed over a specified interval of time.

Question 12

Calorie Count

Answer 12

A method primarily used in inpatient settings. Over the course of time a healthcare practitioner views the client’s food trays before and after each eating occasion and estimates the percentage of each food and beverage consumed.

Question 13

Quantitative Food Patterns

Answer 13

Show the average amount of food from each food group that should be consumed to meet both calorie and nutrient targets at a variety of calorie levels.

Question 14

Acceptable Intake (AI)

Answer 14

Represents the daily average intake of a nutrient that appears to be consistent with overall health and nutrient balance in observational studies.

Question 15

Recommended Daily Allowance (RDA)

Answer 15

Represents the daily average intake of a nutrient that would meet the needs of 97% to 98% of a specific population subgroup.

Question 16

Acceptable Macronutrient Distribution Ranges (AMDRs)

Answer 16

Ranges of intakes for carbohydrates, proteins, and fats that not only meet the needs for essential nutrients but also minimize the risk of chronic diseases.

Question 17

Tolerable Upper Limit (UL)

Answer 17

Identifies the highest average daily intake that does not cause adverse effects.

Question 18

Bioactive compounds

Answer 18

Compounds that have the capability and the ability to interact with one or more component(s) of the living tissue by presenting a wide range of probable effects.