Chapter 7

Question 1

Nutrition assessment

Answer 1

includes dietary data, anthropometric data, biochemical data, and clinical examination

Question 2

Three methods of dietary intake data

Answer 2

dietary recall-recall what they have eaten in the past 24 hours
diet history-answer questions about usual eating habits
diet records-log, filled out for three days

Question 3

RMR

Answer 3

resting metabolic rate-larges contributor to total energy (calorie) requirement

increased through lean body tissue gains, young age, growth, abnormal body temp, menstrual cycle, and hypertheyroidism.

decreased through loss of lean tissue and hypothroidism

can vary 20%

Question 4

second larges component of energy requirement

Answer 4

physical activity

Question 5

Thermic effect of food

Answer 5

the increase in energy expenditure above the RMR that can be measured for several hours following a meal

energy needed to assimilate foods (7-10% of energy)

Question 6

Estimating energy requirments

Answer 6

for clients who accurately record intake, best method is to assess the food log

Question 7

REE

Answer 7

resting energy expenditure

Question 8

Protein

Answer 8

when caloric intake goes down, protein requirement goes up

if protein comes from plants, requirement is higher

sedentry adults-0.8 g/kg of body weight or 0.83

athletes-1.2 to 2.0 g/kg per day

Question 9

Carbohydrates

Answer 9

50 to 100 g of carbs prevents ketosis (high levels of keotones in the blood stream) results in incomplete breakdown of fatty acids

Question 10

Fat

Answer 10

3% of energy from omega-6 fatty acids and 0.5% to 1% from omega-4

recommended: 30% or less of calories consumed come from fat. 20% from monounsaturated and 10% from saturated
minimal from transfats

Question 11

DRIS

Answer 11

Dietary Reference Intakes

focus on long-term health

Question 12

Adequate intake

Answer 12

a goal intake when suficient scientific information is unavailable to estimate the RDA

Question 13

Estimated Average Requirement

Answer 13

intake that meets the estimated nutrient need of half the individuals in a specific group

Question 14

Tolerable upper intake level

Answer 14

maximum intake that is unlikely to pose risks of adverse health effects in almost all healthy individuals in a group

Question 15

Fluid intake

Answer 15

impossible to set generic recommendation

before exercise: 5-7 ml of fluid per kilogram of body weight 4 hours before, 3-5ml two hours before

during: most only replace about 2/3 of water they loose
water is best

after: 20-24 oz of water for every pound lost during exercise

caffine containing beverages do contribue to hydration

Question 16

Weight gain

Answer 16

2,500 extra calories are required for each 1-lb increase in lean tissue. more protein!

Question 17

Weight loss

Answer 17

1 to 2lbs a week is okay, approximately 500 to 1,000 daily cal deficit
1% of body weight loss per week

diet composed of food with low in energy density

negative energy balanced