CHAPTER IV-V KULANG

Question 1

INFLUENCING FACTORS

Answer 1

1. Biological – age, gender, size, disease
2. Lifestyle – physical activity, schedule, eating out, fast food intake, work, stress levels,
   attitudes, beliefs, knowledge
3. Environmental – economic (home finances), food availability/access, social (peers,
   parents, culture)
4. System – healthcare, education system, food supply (industry, agriculture,
   institutions)

Question 2

It is the first process of the Nutrition Care Process: Domains or Categories:

Answer 2

1. Food/Nutrition Related History
2. Anthropometric Measurements
3. Biochemical data, Medical Tests or Procedures
4. Nutrition Focused Physical Findings
5. Client History

Question 3

Food/Dietary history and intake data -

Answer 3

refers to the daily eating patterns of
an individual, including specific foods and calories consumed and relative
quantities.

Question 4

24hour recall –

Answer 4

– the patient or individual is interviewed by the
dietician/nutritionist/nurse or completes a questionnaire recalling everything
eaten within the last 24 hours or the previous day.

Question 5

FFQ – Food frequency questionnaire

Answer 5

is a questionnaire used to obtain
frequency and, in some cases, portion size information about food and beverage
consumption over a specified period of time, typically the past month or year.

Question 6

Food Diary

Answer 6

• a detailed daily record of the food and drink one consumes over
  a certain period of time, typically kept as a means of tracking calorie consumption
  or identifying habitual eating patterns.

Question 7

Nutrient Intake Analysis (NIA) or Observation of Food Intake

Answer 7

It is collected through direct observation or an
inventory of foods eaten based on observation of what remains on the individual’s
tray or plate after a mea

Question 8

Anthropometric Measurements -

Answer 8

• are a series of quantitative measurements of the
  muscle, bone, and adipose tissue used to assess the composition of the body.

Question 9

The
core elements of anthropometry are

Answer 9

height, weight, body mass index (BMI), body
composition, body circumferences (waist, hip, and limbs (eg. Mid-arm circumference
or MAC), and skinfold thickness.

Question 10

. Body Composition

Answer 10

• is used to describe the percentages of fat, bone, water
  and muscle in human bodies

Question 11

Body Circumference

Answer 11

• is the average of the sum of the eight circumferences
  (neck, waist, hip, arm, forearm, wrist, thigh, and ankle)

Question 12

Mid-arm Circumference (MAC) for adults female normal value __cm,
____for male

Answer 12

28.5

29.3

Question 13

Fat-fold or Skin-fold Thickness

Answer 13

is assessing the skinfold thickness, using a
skinfold caliper so that a prediction of the total amount of body fat can be made.

Question 14

There are recent ways of assessing body fat these are:

Bod Pod
3-D scanners
Hydrostatic weighing

Answer 14

• It predicts body fat with air rather than water|

-The method uses information about your body shape to
predict your body fat percentage.

• involves holding breath while
  being completely submerged in water.

Question 15

Malnutrition Universal Screening Tool (MUST)

Answer 15

is a five-step screening tool to identify
adults, who are malnourished, at risk of malnutrition (undernutrition), or obese.

Question 16

Subjective Global Assessment (SGA)

Answer 16

The gold standard for diagnosing malnutrition.

is a reliable tool used to identify and assess malnutrition by focusing on specific indicators without depending on patient memory or physical measurements that can be influenced by non-nutritional factors.

Question 17

Mini Nutritional Assessment (MNA)

Answer 17

• is a validated nutrition screening and assessment
  tool that can identify geriatric patients age 65 and above who are malnourished or at risk of
  malnutrition.

Question 18

. Geriatric Nutritional Risk Index (GNRI)

Answer 18

• GNRI is a simple and accurate tool for predicting
  the risk of morbidity and mortality in hospitalized elderly patients and should be recorded
  systematically on admission

Question 19

Xerophthalmia

Answer 19

-lack of vitamin A in the diet, is a progressive eye disease, can dry out tear ducts
and eyes.

Question 20

5. CLIENT DIETARY HISTORY

Answer 20

• is more complete than either the 24-hour recall or FFQ, although
  it usually includes both of these sources. The dietary history contains additional information
  about the client’s: