Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR 406 > Exam 1: Assessment of Food and Nutrition Related History > Flashcards

Exam 1: Assessment of Food and Nutrition Related History Flashcards

1
Q

Define Nutritional Status

A

optimal= Nutrients intake & absorption + nutrients required

physiologic state or condition of an individual based on the balance between the individual’s intake and unique requirement for nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What 6 factors play a role in determining nutritional status? A FML BS

A
  • Aborption
  • Food Intake
  • Medical utilization
  • Life Cycle
  • Body maintenance & well-being
  • Stress
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Purpose of nutrition screening

A

to identify clients who currently have or are at risk for nutrition problems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

When and where are nutrition screening used?

A

Inpatient setting: hospital, post-acute, or longterm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Who completes Nutrition Screening?

A

DTR or RN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Nutrition screening tools

A

⚬ Malnutrition Universal Screening Tool (MUST)
⚬ Nutritional Risk Screening (NRS)
⚬ Simple Two-Part Tool
⚬ Malnutrition Screening Tool (MST)
⚬ Mini Nutritional Assessment (MNA): Figure 4-4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

5 Nutritional Risk Factors

A
  • Food & Nutrition Related History
  • Anthropometric Measurements
  • Biochemical Data, Medical Tests and Procedures
  • Nutrition-Focused Physical Findings
  • Client History
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Describe the nutritional Risk factor: Food & Nutrition Related History

A
  • food nutrient intake
  • dietary practice
  • medication
  • knowledge, beliefs, attitudes
  • behavior
  • access
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Describe the nutritional risk factor: Anthropometric Measurements

A
  • Weight status: loss or gain, BMI, wt, ht, history
  • Body composition: fat or muscle wasting, ratios
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe the nutritional risk factor: Biochemical Data, Medical Tests and Procedures

A
  • laboratory values
  • medical tests
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Describe the nutritional risk factor:Nutrition-Focused Physical Findings

A

muscle & fat wasting, swallow function, appetite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Describe the nutritional risk factor: Client History

A

personal, medical, social history

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

When will the patient be assessed by RD?

A

Risk level determined by nutrition screening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is Nutrition Assessment? key - Identify

A
  • Post Nutrition Screening
  • it is step one of NCP
  • a “systematic method for obtaining, verifying, and interpreting data needed to identify nutrition-related problems, their causes, and significance”
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Purpose of nutrition assessment

A

Collect classify and synthesize important relevant data needed to identify nutrition related problems, and their causes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Process of nutrition assessment

A
  • food/Nutrition related history
  • Biochemical data, medical tests, procedures
  • Anthropometrics
  • NFPE
  • Client History
17
Q

4 Tools of assessing food and nutrient intake during the NCP Step 1 Nutrition Assessment

A
  • Food record or diary
  • Food Frequency Quesitonaire
  • 24H recall
  • calorie count
18
Q

Strength food record or diary

A
  • quatitative and qualitative
  • preparation, time, setting, source
  • portion size
  • real time
  • modest time
19
Q

Limitations food records

A
  • client training
  • multiple days
  • client burden
  • change in diet
  • time consuming
20
Q

Strength food frequency questionaire

A
  • qualitative
  • less burden
  • complete at home
21
Q

limitation food frequency questionaire

A

limit quantitative data
- limit data
- incomplete
- memory skills
- time consuming

22
Q

strength 24 hour recall

A
  • quantitative and qualitative
  • food preparation, time, setting, source
  • quick and easy
  • low effort
  • low burden
23
Q

limittion 24 hour recall

A
  • multiple days
  • not capture the full picture
  • expertise interview
  • time-consuming for professional
  • client memory
24
Q

strength calorie count

A
  • actual food intake
  • quick
  • low time and effort
  • low client burden
25
Q

limitation calorie count

A
  • not representative of typical food
  • time consuming to analyze
26
Q

nutrient analysis tracking software program

A
  • yourfood photo food and hournal
  • recovery frecord
    -calio
    -myfitnesspal
    -calorie mama and bitesnap
    -ea tracker
    -makeme
    -fitday
    -my food record
    -cronometer
    -
27
Q

software with subscription

A
  • nutrition data system for research
  • esha food process nutrition analysis
  • nutritionist pro

NUTR 406 (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions