Introduction to Nutrition

Question 1

who is at risk for nutritional problems

Answer 1

Very young / very old
Underweight &/or loss > 10% usual body wt
Limited variety
Losses – malabsorption, draining wounds, dialysis, etc
“Hypermetabolic” – sepsis, prolonged fever, trauma, burns. Alcoholic
Impoverished/marginalized/altered mental capacity

Question 2

Identify & describe the 4 components of nutrition assessment within medical assessment

Answer 2

1. History: Intake (food/nutrient) relative to needs and risks + medical hx
2. Anthropometrics: length/height, weight, (head circumference in infants), waist circumference, etc
3. Exam: Clinical signs
4. Labs: Biochemical changes/levels

Question 3

what is the Estimated Average Requirement (EAR):

Answer 3

~ adequate intake for 50% of population

Question 4

what is the definition of Recommended Dietary Allowance (RDA):

Answer 4

meets requirements for 95-97% of population; used as goal for healthy individuals

Question 5

what BMI range is considered acceptable weight

Answer 5

19 - 25

Question 6

how do you calculate BMI

Answer 6

Weight (kg)/Height (meters squared)

Question 7

what is considered obese in children

Answer 7

> 95th BMI % for age & sex

Question 8

what is considered overweight in children

Answer 8

Overweight”

85-95th BMI % for age & sex

Question 9

how do you change the diet in your patient?

Answer 9

1) ↓ the difficulty/barriers and/or 2) ↑ the motivation. [ie, barriers to change typically&raquo_space; factors contributing to motivation for change]