week 2: nutrition assesment & diet planning Flashcards
what is nutritional status?
the health of a person as it relates to how well his/her diet meets that person’s individual nutrient requirements
what is malnutrition?
a state of poor nutrition due to an imbalance between the body’s nutrient requirements & nutrient consumption
what is malnutrition caused by?
undernutrition/overnutrition
what is primary malnutrition caused by?
inadequate diet
what is secondary malnutrition caused by?
other factors (illness)
what are the 4 methods of nutrition assesment?
- anthropometric measurement
- biochemical measurement
- clinical assesment
- dietary assesment
describe anthropometry measurement ( 3 points )
- routinely used in both clinical & research (ht,wt,BMI etc)
- measurements taken periodically & compared with previous measurements
- indicates trends in a person’s overall nutrition status
what is the advantage and disadvantage of anthropometry measurement?
adv: easy, inexpensive
disadv: diseases, genetics & physical activity is not accounted for
describe biochemical measurement
- a way to detect specific nutrient deficiency/excess (blood test, urine test)
- laboratory analysis results are compared with normal values for a similar population
what is the advantage and disadvantage of biochemical measurement?
advantage: able to uncover early sign of malnutrition
disadvantage: costly, technical expertise required
describe clinical assesment
- involves conducting a medical history & physical examination looking for clues to poor nutritional status (hair & skin condition, eyesight, posture, etc)
what is the advantage and disadvantage of clinical assesment?
adv: complements other nutrition assesment techniques
disadv: requires skill as many physical signs also reflect non-nutritional condition
: does not yield firm conclusion
describe dietary assesment
- an important step to examine a person’s food, beverages & supplement intake that may reveal either excess or inadequate of nutrients
dietary assesment - how do dietitians take diet history from a person?
- 24 hrs dietary recall in the past 24hrs
- food frequency questionnaire over a reference period
- self-reported diet/ food record over one or more days
dietary assesment - what does the the assessor/dietitian do?
- determines nutrient and energy content from food composition tables/computerised nutrient databases
- which then compares the calculated nutrients with the DRI to determine the probability of adequacy
what is the advantage and disadvantage of dietary assessment?
adv: diet history when combined with other sources of info can help to rule out the possibility of nutrition problems
disadv: wrong track of memory, inaccurate info
describe what must you have on My Pyramid Plan (2005) - 7 points
- make half of your grain whole
- vary your veggies
- focus on fruits
- get your calcium rich foods
- go lean with proteins
- find your balance between food & physical activity
- keep food safe to eat
describe what must you have on My Plate (2011) - 7 points
- enjoy your food but eat less
- avoid oversized portions
- make half of your plate fruits and vegetables
- switch to fat-free/ low-fat (1% milk)
- make at least half of your grains whole grain
- compare sodium in foods like soup, bread & choose food with lower numbers
- drink water instead of sugary drinks
describe singapore dietary guidelines for adults
- enjoy a variety of food using some healthy guidelines
- achieve & maintain body weight within normal range with balance diet & physical activity
- eat sufficient amount of grains esp. whole grains
- eat more fruits and vegetables everyday
- choose & prepare food with less salt & sauces
- choose & prepare food with less fat, esp. saturated fat
- choose beverages and foods with less sugar
- drink alcoholic beverages in moderation
describe My Healthy Plate - 6 points
- fill half plate with fruits and vegetables
- fill a quarter of your plate with whole grains
- fill a quarter of your plate with meat and others
- use healthier
- choose water
- be active
what are the 6 diet planning principles?
adequacy, balance, kilocalorie (energy) control, nutrient densiity, moseration, variety
diet planning principles: what is adequacy?
provides all the essential nutrients , fiber and energy in sufficient amounts to maintain health
diet planning principles: what is balance?
- provides food in proportion to each other & proportion to the body’s needs
- not over or under consuming any single type of food
diet planning principles: what is kilocalorie (energy) control ?
- management food energy intake
- key to energy control is to select foods of high nutrient density
diet planning principles: what is nutrient density?
- a measure of nutrients a food provides in relative to the energy it provides
- more nutrients & less calories = increase nutrient density
diet planning principles: what is moderation?
- providing enough but not too much of a substance
- food consumption within reasonable limit, not excessive/extreme
- contributes to adequacy, balance, energy control
diet planning principles: what is variety?
- eating a wide selction of foods within & among major food groups
what are the diet planning strategies? - 8 points
- consume alcohol in moderation
- practise good food safety measures
- consume adequate fruits and vegetables
- watch sodium intake & consume potassium rich foods
- moderate fat intake
- engage in regular physical activity
- choose fiber-rich whole grains
- maintain ideal body weight
what are the two things that food labels may have?
nutrient claims and healthier choice symbols
food labels - what does nutrient claim suggest?
suggest that a food has a certain nutritive property
food labels - what re the properties that is stated in nutrient claims
- energy
- salt, sodium, potassium
- carbo, dietary fiber, sugar
- cholesterol, fat, fatty acids
- amino acids, proteins
- or any other nutrients
what does the food products that are awarded HCS suggest?
- lower in fat, saturated fat & transfat
- lower in sodium
- lower in sugar
- higher in calcium
- higher in dietary fiber
what must a food label have?
- name/description of foods
- nutrition labelling
- net weight
- statement of ingredients
- foods & ingredients known to have cause hypersensitivity
- country of origin of food
- name & address of local manufacturers/importers
- date-marking of expiry date
