nutrition and dietary guidelines

Question 1

1. Describe situations that place a patient at risk for nutritional problems.

Answer 1

undernutrition in hospitalized and elderly patients

very young

impoverished marginalized altered mental capacity

alcoholic

Hypermetabolic

Question 2

2. Describe three methods of obtaining diet intake information and their utilization regarding the questions to be asked and content to be seeking.

Answer 2

Tell me about your diet
Tell me what you ate yesterday
Where do you eat most of your meals

Variety vs. restriciton
Excess/inadequacy
Issues relevant to the patient: saturated fat, calories, Na, Ca, Fe

Half your plate fruits and veggies?

Question 3

3. Define nutrient requirement and allowance and the RDA’s.

Answer 3

EAR- estimated average requirement- adequate for 50% of population (baseline)

RDA- recommended dietary allowance- meets requirements for 95-97 percent of population, used as a goal for healthy individuals

Question 4

4. Name ahow is anthropometry?

Answer 4

Anthropometry- objective measures

• sensitive but non-specific
• major limitation- inaccuracy of measurments

Question 5

5. Identify and describe the components of nutrition assessment.

Answer 5

History- risk and diet
anthropometry- too big/ too little
physical exam-skin hair mouth extremities
lab testing

Question 6

6. Describe how to begin to address dietary and lifestyle changes with a patient.

Answer 6

motivational interviewing, small steps, critical care model

Question 7

7. Describe the aim of the U.S. Dietary Guidelines (DG) and how developed.

Answer 7

science based advice to promote health and reduce risk for major chronic diseases through diet and physical activity…for the general public

Question 8

8. Describe key messages of the U.S. Dietary Guidelines and the rationale behind each.

Answer 8

Reduce obesity in us by decreasing calorie intake and increasing physical activity

increase plant based diet

Decrease solid fats, sodium, and added sugars

meet physical activity guidelines

Question 9

9. Describe how current typical dietary patterns and food choices in the U.S. differ from U.S. Dietary Guidelines.

Answer 9

too many SOFAS and sodium

not enough pottasium, calcium, oils, fruits vegetables, whole grains

Question 10

10. Describe how the new USDA Food Guide (My Plate) complements the messages in the U.S. Dietary Guidelines.

Answer 10

it emphasizes balance, it emphasizes fruits and vegetables dairy grains and protein, it emphasizes eating at home

Question 11

11. Discuss three benefits of a diet rich in vegetables, fruits, whole grains, low fat dairy, healthy oils.

Answer 11

1

Question 12

what is driving source behind obesity

Answer 12

overconsumption of total calories + low physical activity

Question 13

is there clear evidence of benefits or harm in using supplements

Answer 13

no

Question 14

dietary recommendations

Answer 14

eat food, mostly plants and not too much