Dietary Assessment

Question 1

The Acceptable Macronutrient Distribution Ranges (AMDRs) state recommended percent of calories from macros as:
- Carbs: 45-____%
- Fat: 25-____%
- Protein: 10-____%

Answer 1

65, 35, 35

Question 2

Average daily dietary nutrient intake level sufficient to meet the nutrient requirement of nearly all healthy individuals in a particular life stage and gender group

Answer 2

Recommended dietary allowance (RDA)

Question 3

Recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake by groups of apparently healthy individuals assumed to be adequate — used when RDA cannot be determined

Answer 3

Adequate intake (AI)

Question 4

Highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population

Answer 4

Tolerable upper intake level (UL)

Question 5

Average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group

Answer 5

Estimated average requirement (EAR)

Question 6

It is better to encourage clients to make _______ changes to their eating pattern rather than recommend that they try to stick to an overly restrictive diet that they will probably not be able to follow long term

Answer 6

Small sustainable

Question 7

RMR (kcal/ day) = (9.99 X weight (kg)) + (6.25 X height (cm)) - (4.92 X age (y)) + (166 X Sex Factor) - 161

Sex factor = 1 for males and 0 for females

Answer 7

Mifflin-St Jeor Equation

Question 8

Adding a large number of calories from fat in order to make vegetables more appealing can be ________ to an individual’s overall health and wellness

Answer 8

Counterproductive

Question 9

Although 100% fruit juice can contribute to meeting fruit intake goals, it does not provide the ______ found in whole fruits

Answer 9

Fiber

Question 10

Although some desserts can be made with whole grains, the presence of whole grains does not remove concerns about the quantities of added ____ and _____.

Answer 10

Fat and sugars

Question 11

Many dairy products are fortified with vitamin ____ because this vitamin enhances calcium absorption in the intestines.

Answer 11

D

Question 12

For those who are lactose intolerant or vegan, fortified ____ products may be a suitable alternative due to their similar profile of nutrients to dairy

Answer 12

Soy

Question 13

For clients wishing to improve both overall health and body composition, recommending the limit of added ____ and _____ may be particularly important

Answer 13

Fats and sugars

Question 14

Replacing saturated fats with _____ fats lowers blood cholesterol and reduces risk of heart attacks and deaths related to heart disease

Answer 14

Unsaturated

Question 15

Guidelines recommend consuming less than 10% of calories per day from _____ sugars

Answer 15

Added

Question 16

Ingredients like sucrose, maltose, high fructose corn syrup, cane sugar, raw sugar, syrup, and honey indicate that _____ has been added to the product

Answer 16

Sugar

Question 17

Recommended calorie intake:
Adult women: 1600-____
Adult men: 2000-____

Answer 17

2400
3000

Question 18

About ____ of the population has an eating pattern that is low in vegetables, fruits, dairy, and oils

Answer 18

3/4

Question 19

Most Americans ______ the recommendations for added sugars, saturated fats, and sodium

Answer 19

Exceed

Question 20

The eating patterns of many are too high in ______, as demonstrated by the high percentage of the population that is overweight or obese

Answer 20

Calories

Question 21

It is important to realize and convey to clients that _________ may change over time based on emerging research and findings

Answer 21

Recommendations

Question 22

A simple interview in which a client describes everything they have had to eat or drink the previous 24 hours

Answer 22

24-hour recall

Question 23

The average daily intake of food or nutrients clients consume over a long period of time

Answer 23

Usual intake

Question 24

A list of all food items eaten within a specific period of time, adding items as the client consumes them

Answer 24

Diet record

Question 25

A series of multiple-choice questions designed to identify the frequency of consumption of major categories of food

Answer 25

Food-frequency questionnaire

Question 26

Interpreting results of assessments:
1. Determine if _____ intake is appropriate
2. Review ratio of ______ consumption
3. Evaluate if person exhibits health-promoting patterns

Answer 26

Calorie, macronutrient

Question 27

_____ weight is not the ideal assessment of an individual’s body because it does not distinguish between fat, muscle, and bone

Answer 27

Body

Question 28

Any method of body-composition assessment that divides the body into two major parts - typically fat mass and fat-free mass

Answer 28

2-compartment model

Question 29

Method of body composition assessment that divides the body into three major parts - fat mass, water, and everything else

Answer 29

3-compartment model

Question 30

A method of body composition that divides body into four major parts - fat mass, water, bone, and everything else. Viewed as gold standard method of body-composition assessment

Answer 30

4-compartment model

Question 31

Technology that estimates body composition by calculating fluid content if an individual’s body using small currents of electricity. Provides fat and fat-free mass

Answer 31

Bioelectrical impedance analysis (BIA)

Question 32

Estimating thickness of the fat layer under an individual’s skin

Answer 32

Skinfold method

Question 33

Genetically-influenced ______ distribution will play a major role in where body fat is lost

Answer 33

Body-fat

Question 34

Produces two different 2-compartment model comparisons: bone vs non-bone and non-bone lean mass vs fat mass

Answer 34

Dual-energy X-Ray Absorptiometry

Question 35

It may be best to perform assessments no more frequently than every ____ months

Answer 35

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