Module 2

Question 1

Criteria to evaluate assessment methods:

Answer 1

• Valid
• Reliable
• Practical
• Nonreactive

Question 2

Dietary and Nutrition Assessment methods:

Answer 2

• Direct observation
• Direct measurement
• Self report: global & recall measures

Question 3

Plate waste studies: (direct observation)

Answer 3

• determine what was served and what was not eaten

Question 4

Direct measurement:

Answer 4

• figure out what energy intake is by measuring weight and energy expenditure
• not give info of what was consumed

Question 5

Self-Report:

Answer 5

• Global measures:
  • Food frequency measure: Individual recall frequency and amount of food consumed over a specific period.
  Assumes that its typical eating patterns.

Negatives with self report:
- Self report typically result in underreporting and recall bias.

Question 6

Physical activity assessment methods:

Answer 6

• self-report
• wearable device/motion sensors/portable technology
• physiological and biological markers

Question 7

Self Report

Answer 7

• administration
• time frame
• type of activity

Question 8

Strengths & weaknesses of self report:

Answer 8

strenght: practical, cost efficient, tailored, info on specific activities
weakness: recall bias, not reflect usual activity, intensity info, cognition

Question 9

Wearable Devices/Motion Sensors/ Portable Technology :

Answer 9

• pedometer
• acceleromter (single plane & multi plane)
• Multi-sensor technology

Question 10

Bilogocical Markers

Answer 10

• doubly labeled water
• direct and indirect calorimetry
• heart rate monitoring
• physiolocial surrogates

Question 11

Total energy expenditure includes 3 categories?:

Answer 11

Physical activity
Thermic effect of food
Resting energy expenditure

Question 12

Describe doubly labeled water technique:

Answer 12

• radio-labeled isotope drinked
• measure the isotope in urine to see co2 production / total energy expenditure.
• need to subtract resting energy and thermic effect

Question 13

Describe Indirect Calorimetry:

Answer 13

• measure heart rate
• Assesses oxygen consumed - carbon dioxide produced
• Uses Respiratory Quotient to convert to calories : 1L = 5kcal.
• Must measure HR & O2 relationship

Question 14

Assessing Body Weight and Body Composition

Answer 14

• Body Mass Index BMI kg/m2

* Waist circumference

Question 15

BMI classifications:

Answer 15

Underweight: >18.2
Normal: 18.2-24.9
Overweight: 25-29.9
Obesity: 30-34.9
Extremely obese: >40

Question 16

Additional measure of body composition:

Answer 16

skinfolds, BIA, Hydrostatic weighing, DXA