Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Endonutrición > Nutritional assessment *** > Flashcards

Nutritional assessment *** Flashcards

1
Q

Why is a complete nutritional assessment necessary?

A

To name the nutritional problem, and to determine its severity through subjective and objective parameters.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which nutritional assessment tool includes information on a medical history (weight loss; dietary intake change; gastrointestinal and functional impairment) and physical examination (loss of subcutaneous fat; muscle wasting; ankle edema, sacral edema, and ascites)?

A

The Subjective Global Assessment (SGA).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How can a patien be classified in the Subjective Global Assessment (SGA)?

A
  • Well nourished (SGA A).
  • Moderately or suspected of being malnourished (SGA B).
  • Severely malnourished (SGA C).
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which concept describes the body compartments, such as fat mass, fat-free mass, muscle mass, and bone mineral mass, depending on the body composition model used?

A

Body composition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The assessment of which parameter is relevant in order to identify changes in diverse body compartments?

A

Body composition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the relation between the nutritional status and the different ranges of BMI?

A
  • 20-25: Normal.
  • 25-30: Overweight.
  • > 30: Obese.
  • 18.5-20: Possible undernutrition/malnutrition.
  • <18.5: Undernutrition/Malnutrition.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Mention some examples of standardized methods of measuring food intake in the dietary asessment that provide semi-quantitative information:

A
  • 24 h food recall.
  • Food frequency questionnaires.
  • Food diaries from 3 to 7 days.
  • Direct observation.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What percentage of hospitalized patients will have malnutrition?

A

20-50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Acute, subacute or chronic state of nutrition, in which a combination of varying degrees of undernutritions with or without inflammatory activity have led to a change in body composition and diminished function:

A

Malnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How is a nutrition risk identified?

A

Reduced intake or body mass.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What type of nutrition risk is present with no inflammation?

A

Starvation-related malnutrition: Pure chronic starvation, anorexia nervosa.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What type of nutrition risk is present with mild to moderate inflammation?

A

Chronic disease-related malnutrition: Organ failure, pancreatic cancer, RA, sarcopenic obesity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What type of nutrition risk is present with marked inflammation?

A

Acute disease- or injury-related malnutrition: Major infection, burns, trauma, closed head injury.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the three etiology-based nutrition diagnoses in adults?

A
  • Starvation-related malnutrition.
  • Chronic disease-related malnutrition.
  • Acute disease- or injury-related malnutrition.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

When is malnutrition classifed as chronic?

A

When it lasts 3 months or more.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the criteria used in the Malnutrition Screen Tool (MST)?

A
  • Unplanned weight loss.
  • Appetite
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the criteria used in the NRS?

A
  • Unplanned weight loss.
  • BMI
  • Age
  • Disease severity.
  • Impaired physical condition.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the criteria used in the MUST?

A
  • Unplanned weight loss.
  • BMI
  • Disease severity.
  • Food intake.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the criteria used in the MNA?

A
  • Appetite
  • GI issues.
  • Unplanned weight loss.
  • Mobility
  • BMI
  • Stress
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the clinical characteristics necessary to diagnose malnutririon according to AND/ASPEN?

A
  • Insufficient energy intake.
  • Weight loss.
  • Loss of muscle mass.
  • Loss of subcutaneous fat.
  • Localized or generalized fluid accumulation.
  • Diminished functional status (measured by hand grip strength).
    *Dx needs a minimum of 2 characteristics.
    **The last 4 are evaluated in the nutrition focused physical exam (NFPE).
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the most frequently used NFPE technique?

A

Inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Observations of details (color, shape, texture, size) using the sense of sight, smell, and hearing:

A

Inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Tactile exam using fingertips to feel pulsations and vibrations and assess body structures:

A

Palpation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Tapping fingers against body surface to evoke sounds from underlying tissue, and assess organ border, shape and position:

A

Percussion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Use of ears or bell or diaphragm of the stethoscope to listen for body sounds:

A

Auscultation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What parameters are evaluated in the complete NFPE?

A
  • Subcutaneous fat loss.
  • Muscle loss.
  • Micronutrients
  • Fluid accumulation.
  • Functional status.
27
Q

What structures are observed in the subcutaneous fat loss evaluation of the complete NFPE?

A
  • Orbital fat pads.
  • Buccal fat pads.
  • Triceps
  • Ribs/Mild-axillary line.
28
Q

What structures are observed in the muscle loss evaluation of the complete NFPE?

A
  • Temples (temporalis muscle).
  • Clavicle
  • Shoulder: Deltoid muscle and accromion process.
  • Scapula: Trapezius muscle, infraspinatus and supraspinatus muscle.
  • Interosseus muscle.
  • Thenar
  • Thigh/Knee
  • Calf: Gastrocnemius muscle.
29
Q

What structures are observed in the micronutrients evaluation of the complete NFPE?

A
  • Hair
  • Eyes
  • Mouth
  • Skin
  • Fingernails
30
Q

What types of fluid accumulation are observed in the corresponding evaluation of the complete NFPE?

A
  • Generalized
  • Lower extremities.
31
Q

Which parameter is observed in the functional status evaluation of the complete NFPE?

A

Handgrip strength.

32
Q

What is the possible nutrition-related cause of alopecia?

A

Iron, zinc, biotin or protein deficiency.

33
Q

What are the possible nutrition-related causes of color changes, depigmentation or lackluster hair?

A
  • Protein-calorie malnutrition.
  • Manganese, selenium, copper or B12 deficiency.
34
Q

What are the possible nutrition-related causes of easily plucked hair with no pain, dull, dry or lacking of natural shine hair?

A
  • Protein deficiency.
  • Malnutrition
  • Essential fatty acid deficiency.
35
Q

What is the possible nutrition-related cause of corkscrew hair, coiled hairs or hair in the shape of swan neck?

A

Vitamin C deficiency.

36
Q

What is the possible nutrition-related cause of the flag sign in the hair?

A

Protein-calorie malnutrition.

37
Q

What is the possible nutrition-related cause of lanugo?

A

Calorie deficiency.

38
Q

What is the possible nutrition-related cause of xanthelasma or circumferential arcus?

A

Hyperlipidemia

39
Q

What is the possible nutrition-related cause of pale conjunctiva?

A

Vitamin B6, B12, folate, iron or copper deficiency.

40
Q

What is the possible nutrition-related cause of night blindness, dry membranes, dull or soft cornea, infected eyes or keratomalacia?

A

Vitamin A deficiency.

41
Q

What is the possible nutrition-related cause of Bitot’s spots?

A

Vitamin A deficiency.

42
Q

What are the possible nutrition-related causes of angular stomatitis or cheilitis?

A
  • Riboflavin, niacin, iron, vitamin B6, B12 deficiency.
  • Vitamin A toxicity.
43
Q

What are the possible nutrition-related causes of gingivitis?

A
  • Vitamin C, niacin, folate, zinc deficiency.
  • Excessive vitamin A.
44
Q

What is the possible nutrition-related cause of glossitis?

A

Riboflavin, niacin, vitamin B6, B12 folate, severe iron deficiency.

45
Q

What is the possible nutrition-related cause of ageusia, hypogeusia or dysgeusia?

A

Zinc deficiency.

46
Q

What are the possible nutrition-related causes of slow wound healing and pressure injuries?

A
  • Zinc, vitamin C, protein deficiency.
  • Malnutrition
  • Inadequate hydration.
47
Q

What is the possible nutrition-related cause of acrodermatitis enteropathica?

A

Zinc deficiency.

48
Q

What are the possible nutrition-related causes of acanthosis nigrans?

A
  • Obesity
  • Insulin resistance.
49
Q

What is the possible nutrition-related cause of follicular hyperkeratosis?

A

Vitamin A or C deficiency.

50
Q

What is the possible nutrition-related cause of petechiae?

A

Vitamin C, vitamin K deficiency.

51
Q

What are the possible nutrition-related causes of purpura?

A
  • Vitamin C, vitamin K deficiency.
  • Excessive vitamin E.
52
Q

What is the possible nutrition-related cause of pellagra (3 D’s - Dementia, diarrhea, dermatitis)?

A

Niacin, tryptophan, vitamin B6 deficiency.

53
Q

What is the possible nutrition-related cause of yellow pigmentation of the skin?

A

Vitamin B12 deficiency.

54
Q

What is the possible nutrition-related cause of yellow to orange pigmentation of the skin?

A

Excessive beta-carotene.

55
Q

What are the possible nutrition-related causes of pallor, fatigue and depression?

A
  • Iron, vitamin B12, folate deficiency.
  • Anemia
56
Q

What is the possible nutrition-related cause of poor skin turgor?

A

Dehydration

57
Q

What are the areas to evaluate for hydration assessment?

A
  • Sternum
  • Forehead
  • Back of hand.
58
Q

What are the possible nutrition-related causes of Beau’s lines in the nails?

A
  • Severe zinc deficiency.
  • Protein deficiency.
  • Hypocalcemia
59
Q

What are the possible nutrition-related causes of koilonychia?

A
  • Iron or protein deficiency.
  • Anemia
60
Q

What are the possible nutrition-related causes of brittle, soft, dry, weak, thin, or easily split nails?

A
  • Magnesium deficiency.
  • Severe malnutrition.
  • Vitamin A and selenium toxicity.
61
Q

What is the possible nutrition-related cause of central ridges in the nails?

A

Iron, folate or protein deficiency.

62
Q

What is the possible nutrition-related cause of white nails?

A

Anemia: Iron or B12 deficiency.

63
Q

What is the possible nutrition-related cause of thyroid enlargement or goiter?

A

Iodine deficiency.

Endonutrición (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions