Nutrition

Question 1

What are the 2010 guideline

Answer 1

Decrease foods high in solid fats, added sugars and salt
Eat the right amount of calories, btwn 1800-2500
Be physically active
Select seafood for protein, twice a week to get iodine
Decrease salt intake
Substitute solid fats for oils, olive oil instead of lard

Question 2

What are the 2015-2020 guidelines

Answer 2

Limit calories from added sugar no more then 10%,
Saturated fats no more then 10%
reduce sodium intake no more then 2300mg a day

Question 3

What is the intake for men and women like in meats, poultry and eggs / seafood / nuts / grains / sugar

Answer 3

1. Men have a higher intake then women
2. We both do not eat enough seafood
3. Men in teen years tend to lack nuts
   4.We both eat above the range of grains
   5.Both eat way to much sugar

Question 4

Where do most of our saturated fat intake come from in 1-3 yrs old

Answer 4

Milk from mother

Question 5

Trans fat

Answer 5

Want to be at 0% on food label

Question 6

Sugard

Answer 6

Want to be under 10% on food labels

Question 7

Cholestrol

Answer 7

Want to be less then 300mg on food label ( 2 egg yolks)

Question 8

! cup

Answer 8

8 oz

Question 9

What can effect the things you eat

Answer 9

Culture, religion, financial considerations

Question 10

What would you ask when assessing someone for nutritiom

Answer 10

How has their appetite been
How often they poop
Their ability to swallow
Teeth
Allergies
Medications prescribed, vitamins, nutritional supplements
Alcohol consumption
Are they on any special diets
Do they eat more meat then veggies, vice versa ( b12 of vegetarian )
Are they able to afford to buy food

Question 11

Physical assessment

Answer 11

Height
Weight
Body mass
Posture
Muscle development
Abdomen shape

Question 12

What are the appropriate body masses

Answer 12

Calculate by 703x weight in pounds/height in inches
25-29= overweight
30-35= obese class 1
35-40= obese class 2
40-45= obese class 3
Above 45= morbid obesity

Question 13

Prealbumin level

Answer 13

15-35 mg/dl is normal

Question 14

What does pre albumin do

Answer 14

Helps carry Transport protein around the body
Also a marker of inflammation, decreased levels indicate inflammation

Question 15

What does albumin do

Answer 15

Important for osmotic pressure and hydration
Has 20-21 days of life

Question 16

below 50 mg prealbumin

Answer 16

poor prognosis

Question 17

50-109 mg pre albumin

Answer 17

significant risk, aggressive nutritional support indicated

Question 18

110-150 mg prealbumin

Answer 18

Increased risk, monitor status biweekly

Question 19

150-350 mg prealbumin

Answer 19

normal

Question 20

What factors effect pre albumin

Answer 20

Increased by: Exogenous coticsoteriods, NSAID, Renal failure and dehydration
Decreased by: Acute phase response, Malnutrition, Liver disease, Thyroid disease, Hemodilution, Nephrotic syndrome, Protein losing enteropathy, Acute blood loss

Question 21

HBA1c

Answer 21

7-110 ml/gl normal
Indicates the glucose levels in the past 2-3 months
Increases chance of being diabetic if not treated

Question 22

Low sodium diet

Answer 22

No more then 2240 ml
Avoid processed foods and canned foods, as they can have too much sodium

Question 23

Low fat diet

Answer 23

No more then 10% of calories

Question 24

K+ rich foods diet

Answer 24

Look for potassium rich foods

Question 25

NCS diet

Answer 25

No simple sugars, no mints

Question 26

Vegetarian diets

Answer 26

May miss b vitamins, may have to take b12 to make up for protein

Question 27

Healthy heart diet

Answer 27

Lower cortisol, sodium, and carbon fat

Question 28

Low cholesterol diet

Answer 28

Eliminate high fat meats and limit egg yolk intake

Question 29

High and low fiber diet

Answer 29

Avoid if you have bowel issues!
Diarrhea= low fiber

Question 30

For malnutrition patients what would you asses in them

Answer 30

24 hour food diary
Energy intake
See for weight loss, loss of muscle mass and subcutaneous fat
Fluid accumulation
Decrease in functional status