Lecture 24

Question 1

Assessing food Intake (ways of doing this (3))

Answer 1

diet history
food diary
diet apps

Question 2

Diet history

Answer 2

Recall with variations obtained during consultation

Question 3

Food diary

Answer 3

Usually 3-5 days where the client records what they eat outside of the consult

Question 4

Diet apps

Answer 4

Client records what they eat through the app

Question 5

How do we analyse the data we have once we have gathered food intake from the client

Answer 5

• food works analysis
• qualitative analysis
• diet apps

Question 6

Foodwords analysis

Answer 6

Time consuming, more detailed but is it it really helpful in the bigger context

Question 7

Qualitative analysis

Answer 7

Quick and easy, less accurate but gives an overview of the state of a persons diet compared to guidelines

Question 8

Diet apps

Answer 8

These can be useful for clients after they’ve been to see you and you have put goals in place for them

Question 9

why is qualitative assessment helpful when assessing a clients diet

Answer 9

often practitioners have limited time so using qualitative assessment is a quick and easy method to compare their intake to guidelines

Question 10

what is qualitative assessment

Answer 10

using evidence based guidelines to assess and compare the clients diet records

Question 11

what are the steps of qualitative assessment

Answer 11

• go through the food diary or recall and assess each food item

categorise each food item into food group it best fits

if a food group doesn’t fit, then take a note of it

once you are done add up the marks of each food group to give you servings

compare clients servings to ministry of health

identify nutrients of concern

Question 12

what else do we need to consider in qualitative analysis

Answer 12

• what extras are there in the diet that might be higher in sodium, saturated fat or refined carbohydrates
• the quality of the grains they are eating? are they wholegrain and high in fibre ?
• vegetables : is there variety, are they starchy/non-starchy variety is important to maximise nutrients
• milk and milk products : low fat varieties and calcium rich
• legumes + protein + nuts and seeds : aim for lean cuts of meat and no more than 500g of cooked read meat per week, limit processed meats

Question 13

assessing someones energy intake can not be done without …

Answer 13

other assessment data such as height, weight, age etc

Question 14

What would you use to assess energy intake

Answer 14

an energy equation of the NRV energy requirements for someones age and work out how many Kcal or KJ the person needs per day

Question 15

how would you usually assess someones energy intake

Answer 15

compare their energy needs (energy calculation or NPV energy requirements) to how much energy they are consuming

Question 16

what can be used to asses which foods contain what nutrients

Answer 16

A
food composition tables

nutrient reference values

also think about AMDRs

Eating and Activity Guidelines Table (gives a rough ideas of the main nutrients in each food group)