Intro to Nutrition & Dietary Guidelines

Question 1

3 applications of nutrition in medicine

Answer 1

1. public health
2. ambulatory medicine
3. nutritional support/ in-patient

Question 2

components of nutritional assessment

Answer 2

1. history
2. anthropometrics: non specific but sensitive
3. Physical Exam
4. Biochemical Exam: Specific but not sensitive

Question 3

what component of the nutritional assessment is non specific but sensitive?

Answer 3

anthropometrics

Question 4

what component of the nutritional assessment is specific but not sensitive?

Answer 4

biochemical exam

Question 5

5 test to use on biochemical exam

Answer 5

1 albumin
2 pre-albumin
3 transferrin
4 CBC with lymphocytes
5 specific nutrient levels

Question 6

qualitative vs semi quantitative

Answer 6

qualitative

• open ended
• focused

semi quantitative

• 24hr recall
• diet record

Question 7

DRI

Answer 7

dietary reference intake

-emphasis shift from preventing deficiency to decreasing risk of chronic disease through nutrition

Question 8

EAR

Answer 8

Estimated average Requirement

• Used for groups
• adequate in 50% of individuals in a life state/group

Question 9

RDA

Answer 9

recommended dietary allowance

• individual
• adequate in 95-97% of individuals in a life stage/group

Question 10

two factors contributing to readiness to change

Answer 10

importance + confidence

Question 11

who do dg’s apply to?

Answer 11

healthy public >age 2

Question 12

Americans eat too little 6

Answer 12

green/orange vegetables
fruit
legumes
whole grains
low fat dairy
seafood

Question 13

Americans eat too much 4

Answer 13

solid fat
added sugar
refined grains
sodium
caloric intake > energy expended

Question 14

4 key messages in DG

Answer 14

1. balance calories to manage weight
2. be active your way
3. foods to increase
4. foods to decrease

Question 15

foods to reduce as much as possible 3

Answer 15

trans fat
solid fats and sugars
refined grains

Question 16

specific numbers foods to increase 1

Answer 16

whole grains at least 50% of grains consumed

Question 17

general categories foods to increase 5

Answer 17

• vegetables/ fruits ~ variety
• food with potassium, fiber, CA, vit D
• milk proteins
• variety of proteins
• seafood

Question 18

foods to substitute 2

Answer 18

proteins with lower solid fat

oils instead of solid fats

Question 19

5 numbers specific foods to reduce

Answer 19

¬ Sodium