MODULE 2

Question 1

Person’s weight in kilograms divided by the square of height in meters.

Answer 1

Body Mass Index (BMI)

Question 2

Usually an indication of a person’s fatness. It is an inexpensive and easy screening method for weight category underweight, normal weight, overweight and obese (class 1 and class 2

Answer 2

Body Mass Index (BMI)

Question 3

Formula for BMI

Answer 3

Body Weight in kilograms / Height in meters x Height in meters
Actual body weight (kg) and height (m)

Question 4

What is considered Underweight BMI?

Answer 4

Below 18.5

Question 5

What is considered Normal BMI?

Answer 5

18.5 to 24.9

Question 6

What is considered Overweight BMI?

Answer 6

25.0 to 29.9

Question 7

What is considered Obese BMI?

Answer 7

30.0 and above

Question 8

What is considered Extremely Obese BMI?

Answer 8

more than 35

Question 9

It is a modification of the regular diet aimed at reducing caloric intake to effect weight loss

Answer 9

Calorie-Controlled Diet

Question 10

 Intake of calories form all sources is limited.

Answer 10

Calorie-Controlled Diet

Question 11

Simple carbohydrates, alcohol and fat content are decreased based on the nutritional needs and weight management goals of the clients.

Answer 11

Calorie-Controlled Diet

Question 12

Based on the principle that good nutrition is applicable to everyone.

It is composed of seven (7) food groups containing approximately the same amounts of Carbohydrate, Protein and Fat within the group.

Answer 12

Food Exchange Lists (FEL) for Meal Planning

Question 13

Give all Seven (7) Food Groups containing similar amounts of energy and macronutrients

Answer 13

Vegetable
Fruit
Milk
Rice
Meat
Fat
Sugar

Question 14

The unit of measure for the FEL is referred to as “exchange,” wherein each food within the list can be traded or substituted with another food for the
same energy and macronutrient contents .

Answer 14

Exchange

Question 15

The FEL is primarily used by RNDs and other health professionals when doing dietary counseling and nutrition education. It serves as a guide in medical nutrition therapy and as reference material in clinics, hospitals
.

Answer 15

Dietary Counselling and Nutrition Education

Question 16

Diet Prescription

Answer 16

1500 kcal.

Carbohydrate 245gms
Protein 55gms
Fats 35gms

Question 17

What nutrients should you limit?

Answer 17

Total Fat (Saturated and Trans Fat)
Cholesterol
Sodium

Question 18

What nutrients in the Food Label you should get enough of?

Answer 18

Dietary Fiber
Vitamin A
Vitamin C
Calcium
Iron

Question 19

For the Daily Value, what percentage is considered Low?

Answer 19

5% or less

Question 20

For the Daily Value, what percentage is considered High?

Answer 20

20% or more

Question 21

an index of a person’s weight in relation to height used to estimate relative risk of health problems related to weight.

Answer 21

Body Mass Index (BMI)

Question 22

the person’s projected healthy weight based on height, frame, and gender.

Answer 22

Ideal Body Weight (IBW)

Question 23

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the HAND AND FOREARM is lost?

Answer 23

2.3%

Question 24

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the TOTAL ARM is lost?

Answer 24

5%

Question 25

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the FOOT AND LOWER LEG is lost?

Answer 25

6%

Question 26

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the TOTAL LEG is lost?

Answer 26

16%

Question 27

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the client is PARAPLEGIC?

Answer 27

5% to 10% less than the calculated value

Question 28

For the adjustment of IBW for Amputees, what amount of percentage should you reduce if the client is QUADRIPLEGIC?

Answer 28

10% to 15% less than the calculated value

Question 29

Measurement of variations of the physical dimensions and gross composition of the human body at different age levels and degrees of nutrition

Answer 29

Anthropometric Measurements

Question 30

are physical measurements that reflect body composition and development.

Answer 30

Anthropometrics

Question 31

with the person’s back against a flat wall to which a non-stretchable measuring tape or stick has been fixed

Answer 31

Measuring Standing Height

Question 31

If you remember, what is the three (3) main purposes of Anthropometrics?

Answer 31

• To evaluate the progress of growth in pregnant women, infants, children, and adolescents.
  – To detect undernutrition and overnutrition in all age groups.
  – To measure changes in body composition over time

Question 32

What are the Common Anthropometric Measurements?

Answer 32

Weight (for age)
Height (for age)
Weight for height/length
Skinfold thickness
Body circumferences
Birthweight

Question 33

Valid weight measurements require scales that have been carefully maintained, calibrated, and checked for accuracy at regular intervals

Answer 33

Measuring Weight

Question 34

tool for quick estimation of the calorie, carbohydrates, protein, and fat contribution of food groups
serves to prescribe how much amounts of a certain food item is ideal for intake
classifies the food selection for their energy-yielding nutrient

Answer 34

Food Exchange Lists