Nutrition Education Flashcards
5 components of nutritional assessment
- Anthropometry (muscle & fat)
- Biochemical (blood & urine)
- Clinical Examination (hx, PE, illness, setting)
- Dietary eval
- Energy expenditure (energy & dietary intake)
Anthropometry
- Height
- Weight
- BMI
- Waist circumference
- % fat
BMI (Weight categories)
- Underweight: < 18.5
- Healthy: 18.5 - 24.9
- Overweight: 25 - 29.9
- Obese: 30 - 34.9
- Severely obese: 35 - 39.9
- Morbidly obese: ≥ 40
How to measure body fat %
- Skin fold caliper
- Biometric impedance analysis
- Anthropometric
- Hydrostatic weighing
- DEXA scan
Diet hx methods
- Typical diet
- 24-hr recall
- Food frequency
- Usual intake
- Food record
24-hr recall
- Intake of all food/beverages during previous 24 hrs
- Ideal for diabetes
Usual intake
- Includes breakfast, lunch, dinner, & snacks
- Ideal for elderly, infants, children, & adolescents
Food frequency
- Frequency & quantity of food eaten weekly or monthly
- Estimates fat, sodium, sugar, dairy, fruit, & veggie intake
- Ideal for CVD, HTN, osteoporosis, & elderly
Food record
- Written record of everything ate/drank over 2-7 days
- Ideal for pts who have difficulty losing weight, pts eating out of control & gaining weight, diabetics, & emotional eaters.
Dietary Reference Intakes (DRIs)
Reference values that are quantitative of nutrient intakes
Recommended dietary allowance (RDAs)
Recommended nutrient intakes that meet the needs of people of similar age & gender
Estimated Average Requirement (EARs)
Estimated nutrient intakes that meet the needs of people of similar age & gender
Adequate Intakes (AIs)
Adequate intake to maintain health
Estimated Energy Requirements (EERs)
Set for daily energy requirements based on defined levels of activity
Upper levels (ULs)
The max level of daily nutrient intake that doesn’t pose risk or adverse effects
