Dietary Assessment and Body Composition Testing Flashcards
The recommended intake of various nutrients as determined by the Food and Nutrition Board of the Institute of Medicine – the DRIs include recommendations like the Recommended Dietary Allowance (RDA) and Acceptable Macronutrient Distribution Range (AMDR).
Dietary Reference Intakes (DRIs)
A resource produced by the U.S. Department of Health & Human Services (HHS) and the United States Department of Agriculture (USDA) that provides guidelines and key recommendations for healthy diets that may help prevent diet-related chronic conditions.
Dietary Guidelines for Americans
An entity within the National Academies of Sciences that establishes principles and guidelines of adequate dietary intake among other tasks.
The Food and Nutrition Board of the Institute of Medicine
Amount of nutrient needed to meet the needs of almost all individuals in an age–sex group.
Recommended Dietary Allowance (RDA)
The recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake by groups of apparently healthy people that are assumed to be adequate – the AI is used when an RDA cannot be determined.
Adequate Intake (AI)
The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population – as intake increases above the UL, the risk of adverse effects increases.
Tolerable Upper Intake Level (UL)
A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group.
Estimated Average Requirement (EAR)
A range of intakes for carbohydrates, protein, and fats set by the Food and Nutrition Board of the National Academy of Medicine recommended to meet the nutritional needs of most individuals and reduce risk of chronic disease.
Acceptable Macronutrient Distribution Range (AMDR)
What are the Three Principles of Healthy Eating Patterns?
- an eating pattern represents the totality of all foods and beverages consumed
- nutritional needs should be met primarily from nutrient dense foods
- healthy eating patterns are adaptable
The amount of energy (i.e., number of calories) an individual uses at rest in order to sustain basic processes in the body – this value is often considered for a 24-hour period.
Resting Metabolic Rate (RMR)
Which TDEE equation is this?
RMR (kcal / day) = (9.99 X weight (kg)) + (6.25 X height (cm)) - (4.92 X age (y)) + (166 X Sex Factor) - 161
Mifflin-St. Jeor Equation
A condition of being severely overweight or obese.
adiposity
Per the NIH, what is the AMDR for carbohydrates?
45-65%
Per the NIH, what is the AMDR for protein?
10-35%
Per the NIH, what is the AMDR for fat?
25-35%
What are the recommended calorie ranges for adult men and women? Choose the correct range for both, adult men and women.
A. Adult Women - 1,600-2,400 calories/day
B. Adult Women - 2,000-2,600 calories/day
C. Adult Men – 2,000-3,000 calories/day
D. Adult Men – 2,400-3,400 calories/day
A, C
The Dietary Guidelines for Americans survey What We Eat in America has identified that the current food and beverage intake in the United States does not align with a research-supported healthy eating pattern. What are some of the survey results that have been identified that a client would want to know? Check all that apply.
A. About three-fourths of the population has an eating pattern that is low in vegetables, fruits, dairy, and oils.
B. More than half of the population is meeting or exceeding total grain and protein foods recommendations but are not meeting the recommendations for the subgroups (i.e. whole grains and seafood) within each of these food groups.
C. Most Americans exceed the recommendations for added sugars, saturated fats, and sodium.
D. The eating patterns of many are too high in calories, as demonstrated by the high percentage of the population that is overweight or obese.
A, B, C, D
It is important to realize and convey to clients that recommendations may change over time based on emerging research and findings. However, it is important not to do what when educating your clients on recommendations set by these nutrition guideline governing bodies?
A. Do not discount established nutrition recommendations and have been based on substantial research.
B. Educate the client that these change too frequently to follow and adhere to.
A. Do not discount established nutrition recommendations and have been based on substantial research.
Analyzing a client’s food and beverage intake in order to determine their intake of calories and specific nutrients – specific forms of dietary assessment include 24-hour recalls, usual intake, diet records, and food frequency questionnaires.
Dietary assessment
The average daily intake of food or nutrients clients consumer over a long period of time.
Usual Intake
When having a client fill out a usual intake worksheet to determine regular eating patterns, what it one strategy that Nutrition Coaches can use to minimize the occurrence of recording a client’s unpredictable eating habits?
A. Only record the client’s weekday eating habits.
B. Have the client record 1 day during the week and 1 days during the weekend.
C. Combine both, weekdays and weekend eating habits into one.
D. Have a client complete the usual intake worksheet on normal weekdays as well as weekends.
D. Have a client complete the usual intake worksheet on normal weekdays as well as weekends.
When administering a 24-hour recall with a client, what are some are steps recommended by the NHANES Dietary Interviewer Procedures Manual to help maximize a client’s recall accuracy? Check all that apply.
A. Have them write down a quick list without focusing on the details.
B. Discuss any forgotten foods by listing out often overlooked categories such as alcohol, snacks, etc.
C. Ask about their schedule and the events that unfolded throughout their day, identifying what, when, and where they consumed food.
D. Have them describe their foods they eat; what they looked like, portion size, etc.
E. Review the completed recall for completeness with them to double check for accuracy.
all of the above
There are many food frequency questionnaires that have surfaced. However, the purpose and use of these questionnaires have not. When having a client complete a food frequency questionnaire, it is important to understand results will not yield which of the following?
A. Consumption frequency of major foods and beverages
B. Big picture of some dietary patterns
C. Precise information on intake of specific nutrients
D. Holistic patterns that can be compared to recommendations
C. Precise information on intake of specific nutrients
The makeup of an individual’s body – major components of interest include fat mass and fat-free mass (i.e., water, bone, protein, etc.).
body composition
An individual’s weight divided by their height squared, typically shown in units of kilograms/meters².
Body Mass Index
Any method of body-composition assessment that divides the body into two major parts – typically, these parts are fat mass and fat-free mass.
2-compartment model
