Nutrition Ch. 8 Flashcards
Nutrients provide
body calories
o Energy
o Build and maintain
body tissues
o Regulate
body processes
Basal metabolic rate
(BMR)
is base energy
requirement;
influenced by
multiple factors
Carbohydrates
Main source of energy and fiber
Protein is essential for
growth, source of energy, and repair of body tissues
Micronutrients
Required in small amounts; Minerals and Vitamins.
Major Minerals
Require large of 100 mg a day
Trace minerals
Less than 100 mg a day
Conditions that need more water
Fever, GI illness, Respiration illness, and infections.
Water
2.5 L to 3 L
Ask patient questions to elicit information about:
o Current health status
o Past medical history
o Family history
o Personal and psychosocial history
o Risk factors
Past Medical History and Family History
What concerns have you had regarding weight or eating problems?
o What measures did you take to correct these problems?
o Have you had any surgery that has affected your weight? What has the
overall impact been on your health?
* Has anyone in your family had nutrition-related problems such as obesity
or diabetes?
* Have you or anyone in your family suffered from an eating disorder such
as:
o Bulimia nervosa? Anorexia nervosa?
Wilson & Giddens (2022)
Present Health Status
- Do you have any chronic illnesses?
- What medications do you take?
- Do you take vitamins or dietary supplements?
- Have you noticed any unexplained weight changes
Personal and Psychosocial History
- Describe your activity level
- Do you have any food intolerances or allergies
-Do you use street drugs or alcohol
Adult with BMI over 30 should be referred to:
Intensive multicomponent behavior interventions.
Equipment needed for Assessment
- Weight and height scale
- Calculator
- Tape measure
- Tongue blade
- Penlight
- Examination gloves
- Skinfold calipers
Order Assess; Routine
o Measure height and weight to
calculate BMI
o Assess general appearance
and orientation
o Inspect skin, hair, nails, eyes, oral
cavity, and extremities
o Palpate skin, hair, nails, eyes, oral
cavity, and extremities
Special Circumstances:
o Calculate desirable body weight
o Calculate percentage change
in weight
o Calculate waist-to-hip ratio
o Estimate body fat by measuring
triceps skinfold
o Assess nutritional status by
reviewing laboratory tests
(if available)
Nutritional Assessment for Older adults
o Ability to acquire and prepare food
o Social interactions
o General functional assessment
Overweight, Obesity, and extreme obesity BMI:
- 25
-30
-40
Hyperlipidemia
elevated serum lipids, including cholesterol, triglycerides, and phospholipids.
Cause Hyperlipidemia
dietary fats and genetics
Protein-calorie malnutrition
Inadequate protein and calorie intake: Poor or limited food, Wasting syndrome, and malabsorption syndromes.
BMI less than 18.5
