Diet

Question 1

Nutrient-based approaches

Answer 1

Includes (Dietary Reference Intakes) DRi’s and focuses on specific nutrients

Question 2

Food-based approaches

Answer 2

Includes MyPlate as well as other food-based plans.

Focuses on food groups and basing dietary intake around the food groups

Question 3

Dietary Reference Intakes

Answer 3

Set of 4 nutrient-based reference values used for nutrition based approaches. Useful when concerned about intake of specific nutrients

Question 4

4 reference values of DRIs

Answer 4

Recommended Dietary Allowance (RDA)
- EAR + 2SD

Adequate Intake (AI)

Tolerable upper intake level (UL)

Estimated average requirement (EAR)

• average daily amount required to meet 50% of the populations energy needs

Question 5

MyPlate

Answer 5

Tool for Food-based approach that evaluates dietary intake and based on the 2015 dietary guidelines for Americans.

Translates this into a meal plan that meets all nutrient requirements

Uses 9inch plate as the guide

Question 6

Food intake patterns

Answer 6

identify what and how much for an individual should intake for good health

• amounts vary based on sex, age and activity level.

Question 7

Food groups included in MyPlate

Answer 7

Grains (1/4 plate)

Beans & Meat (1/4 plate “protein”)

Vegetables & fruit (1/2 plate)

Discretionary calories & Dairy (not included on plate)

Question 8

DASH diet

Answer 8

Dietary Approaches to Stop Hypertension (DASH) eating plan.

• used for people with hypertension or pre-hypertension, or general pop.
• designed to promote HIGH calcium and potassium intake w/ LOW Na & dairy intake

Question 9

ADA Exchange Plan

Answer 9

American Diabetes Association (ADA)

Used for individuals with diabetes and weight loss issues.

• organizes foods into groups based on macronutrient & energy content allows for substituting between groups.

Question 10

Main Food label information

Answer 10

• Single serving size and total number of servings
• Kcals per serving
• Key nutrient %’s
• List of ingredients

Question 11

What percentages are considered low Daily value and high Daily value?

Answer 11

> 5% = low intake

<20% = High intake

Question 12

Serving size vs portion size

Answer 12

Serving size = standardized portion of food (used in food labels)

Portion size = portion of food someone chooses to eat

Question 13

Medical Nutrition Therapy (MNT)

Answer 13

Diet modifications used as a result of a specific illness or disease.

Can be modified in 3 different ways

• Basic components (macronutrients)
• consistency of food
• feeding approach (route of delivery)

Question 14

Goals of MNT

Answer 14

Supply needed nutrients to the body in a way it can most efficiently use the nutrients without straying to far from a normal diet.

Question 15

Individual requirements related to MNT

Answer 15

• digestive & absorption capacity
• alleviation/aren’t of a disease process
• psychosocial factors

Question 16

Seven methods to modifying a normal diet

Answer 16

• Change consistency of foods
• change energy content
• change in the physical type of food
• omit specific foods
• change in energy distribution
• change in number of frequency of meals
• change in route of delivery

Question 17

Enteral nutritional support (EN)

Answer 17

Method used when patients cant ingest or digest sufficient amounts of food

• uses GI tubes to directly feed patient
• requires adequate absorptive capacity (at least 100cm small bowel)
• always preferred over PN unless not possible

Question 18

Parenteral nutrition (PN)

Answer 18

Used when patient cant be nourished via oral or enteral feeding methods.

• uses IV to directly put nutrients into systemic circulation

Question 19

How to determine energy needs?

Answer 19

Based on individual energy expenditure and protein utilization

• calculate energy needs by REE x stress factor

Question 20

Normalized factors of stress

Answer 20

Low stress = 1.1

Sepsis/trauma = 1.4

Burns of >40% = 1.6

Needing to gain wt. = 2.0

Question 21

How to calculate protein balance

Answer 21

Protien intake - protein catabolic rate

Question 22

Positive protein balance

Answer 22

(Protein intake -Catabolic rate) = +10g