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2nd year > nutri 3 > Flashcards

nutri 3 Flashcards

1
Q
  1. Nutritional History
A

A. Dietary Intake Data
B. Nutrient Intake Analysis (NIA)
C. Food Diary
D. Food Frequency
E. 24-hour Recall

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2
Q
  1. Physical Assessment
    Anthropometric Measurements
A

Height and Weight
BMI
Body Composition
Mid-arm circumference (MAC)
Fat-fold or Skin-fold Thickness

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3
Q

(MUST)

A

Malnutrition Universal Screen Too

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4
Q

(SGA)

A

Subjective Global Assessment

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5
Q

(MNA)

A

Mini Nutritional Assessment

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6
Q

(GNRI)

A

Geriatric Nutritional Risk Index

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7
Q

It is the first process of the Nutrition Care Process: Domains or Categories:

A

Food/Nutrition Related History
Anthropometric Measurements
Biochemical data, Medical Tests or Procedures
Nutrition Focused Physical Findings
Client History

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8
Q

refers to the daily eating patterns of an individual, including specific foods
and calories consumed and relative quantities

A

Food/Dietary history and intake data

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9
Q

– the patient or individual is interviewed by the dietician/nutritionist/nurse
or completes a questionnaire recalling everything eaten within the last 24
hours or the previous day

A
  1. (a) 24hour recall
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10
Q

– Food frequency questionnaire is a questionnaire used to obtain
frequency and, in some cases, portion size information about food and
beverage consumption over a specified period of time, typically the past
month or year.

A
  1. (b) FFQ
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11
Q
  • a detailed daily record of the food and drink one consumes over a certain
    period of time, typically kept as a means of tracking calorie consumption or
    identifying habitual eating patterns.
A

(c) Food Diary

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12
Q

– also referred to as the nutrient intake record or calorie count, depending
on the information collected and the analysis done

A

d) Nutrient Intake Analysis (NIA) or Observation of Food Intake

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13
Q
  • are a series of quantitative
    measurements of the muscle, bone, and adipose tissue used to assess
    the composition of the body
A

Anthropometric data (physical data)

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14
Q
  • the amount or quantity of heaviness or mass; amount a thing weighs
A

Weight

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15
Q
  • is used to describe the percentages of fat, bone, water and muscle in
    human bodies. Because muscular tissue takes up less space in the body
    than fat tissue, body composition, as well as weight, determines leanness.
A

Body Composition

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16
Q
  • is the average of the sum of the eight circumferences (neck, waist, hip,
    arm, forearm, wrist, thigh, and ankle)
A

Body Circumference

17
Q
  • is assessing the skinfold thickness, using a skinfold caliper so that a
    prediction of the total amount of body fat can be made.
A

Fat-fold or Skin-fold Thickness

18
Q

Fat-fold or Skin-fold Thickness

is the main ADP (air displacement plethysmography) device
currently used. It predicts body fat with air rather than water. It has
good accuracy, but it’s typically only available at certain medical,
research or fitness facilities

A

Bod Pod

19
Q

Fat-fold or Skin-fold Thickness

are a relatively new method of assessing body fat
percentage. The method uses information about your body shape to
predict your body fat percentage. More information is needed about the
accuracy of these methods

A

3-D scanners

20
Q

Fat-fold or Skin-fold Thickness|

is an accurate way to assess body fat.
However, it’s only available at certain facilities and involves holding
breath while being completely submerged in water.

A

Hydrostatic weighing

21
Q

is a five-step screening tool to identify adults, who are malnourished, at
risk of malnutrition (undernutrition), or obese.

A

A. Malnutrition Universal Screening Tool (MUST)

22
Q
  • The gold standard for diagnosing malnutrition.
A

Subjective Global Assessment (SGA)

23
Q
  • is a validated nutrition screening and assessment tool that can identify
    geriatric patients age 65 and above who are malnourished or at risk of
    malnutrition.
A

Mini Nutritional Assessment (MNA)

24
Q

is a simple and accurate tool for predicting the risk of morbidity and
mortality in hospitalized elderly patients and should be recorded
systematically on admission.

A

Geriatric Nutritional Risk Index (GNRI)

25
Q
  • lack of vitamin A in the diet, is a progressive eye disease, can dry out tear
    ducts and eyes. Xerophthalmia can develop into night blindness or more
    serious damage to the cornea, the outer layer of the eye.
A

Xerophthalmia

26
Q

– lack of iron in the diet causes a condition in which there is a lack of
healthy red blood cells to carry adequate oxygen to the body’s tissues.
Results in feeling tired and weak.

A

Anemia

27
Q

– lack of iodine in the diet.

A

Goiter

28
Q

Defined as “actual problems related to intake of energy, nutrients, fluids,
bioactive substances through oral diet or nutrition support (enteral or parenteral
nutrition)

A
  1. Intake
29
Q

Defined as “nutritional findings/problems identified that relate to medical or
physical conditions

A
  1. Clinica
30
Q

Defined as “nutritional findings/problems identified that relate to knowledge,
attitudes/beliefs,

A
  1. Behavioral-Environmental
31
Q

This website from the Academy of Nutrition and Dietetics is
a family’s one-stop shop for basic nutrition info

A

EatRight.org

32
Q

If your patients are trying to
lead healthier lifestyles without sacrificing the foods they love, point them to
this food substitution chart

A

The Mayo Clinic Food Substitution Guide

33
Q

this interactive tool from the National Heart,
Lung and Blood Institute is as important for adults as for children. T

A

NHLBI Portion Distortion

34
Q
  • Good dietary habits start at the grocery store
A

Shopwell App

35
Q

This website (and the app!) make it easy to save
recipes in one accessible-anywhere spot.

A

AllRecipes.com

36
Q

This website provides food and
nutrition resources for dietitians, health professionals, educators,
Government personnel, and consumers.

A

Food and Nutrition Information Center -

37
Q

More Matters - This health initiative inspires consumers
to eat more fruits and vegetables by showcasing the combination of great
taste, nutrition, variety, and various product forms.

A

Fruits & Veggies

38
Q

menus can be used by any person or family wanting
to follow a healthy diet at a modest price.

A

Sample 2-Week

39
Q
A

2nd year (10 decks)

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