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CAM > week 2: nutrition assesment & diet planning > Flashcards

week 2: nutrition assesment & diet planning Flashcards

1
Q

what is nutritional status?

A

the health of a person as it relates to how well his/her diet meets that person’s individual nutrient requirements

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2
Q

what is malnutrition?

A

a state of poor nutrition due to an imbalance between the body’s nutrient requirements & nutrient consumption

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3
Q

what is malnutrition caused by?

A

undernutrition/overnutrition

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4
Q

what is primary malnutrition caused by?

A

inadequate diet

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5
Q

what is secondary malnutrition caused by?

A

other factors (illness)

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6
Q

what are the 4 methods of nutrition assesment?

A
  • anthropometric measurement
  • biochemical measurement
  • clinical assesment
  • dietary assesment
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7
Q

describe anthropometry measurement ( 3 points )

A
  • 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
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8
Q

what is the advantage and disadvantage of anthropometry measurement?

A

adv: easy, inexpensive
disadv: diseases, genetics & physical activity is not accounted for

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9
Q

describe biochemical measurement

A
  • a way to detect specific nutrient deficiency/excess (blood test, urine test)
  • laboratory analysis results are compared with normal values for a similar population
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10
Q

what is the advantage and disadvantage of biochemical measurement?

A

advantage: able to uncover early sign of malnutrition
disadvantage: costly, technical expertise required

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11
Q

describe clinical assesment

A
  • involves conducting a medical history & physical examination looking for clues to poor nutritional status (hair & skin condition, eyesight, posture, etc)
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12
Q

what is the advantage and disadvantage of clinical assesment?

A

adv: complements other nutrition assesment techniques
disadv: requires skill as many physical signs also reflect non-nutritional condition
: does not yield firm conclusion

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13
Q

describe dietary assesment

A
  • an important step to examine a person’s food, beverages & supplement intake that may reveal either excess or inadequate of nutrients
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14
Q

dietary assesment - how do dietitians take diet history from a person?

A
  • 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
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15
Q

dietary assesment - what does the the assessor/dietitian do?

A
  • 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
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16
Q

what is the advantage and disadvantage of dietary assessment?

A

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

17
Q

describe what must you have on My Pyramid Plan (2005) - 7 points

A
  1. make half of your grain whole
  2. vary your veggies
  3. focus on fruits
  4. get your calcium rich foods
  5. go lean with proteins
  6. find your balance between food & physical activity
  7. keep food safe to eat
18
Q

describe what must you have on My Plate (2011) - 7 points

A
  1. enjoy your food but eat less
  2. avoid oversized portions
  3. make half of your plate fruits and vegetables
  4. switch to fat-free/ low-fat (1% milk)
  5. make at least half of your grains whole grain
  6. compare sodium in foods like soup, bread & choose food with lower numbers
  7. drink water instead of sugary drinks
19
Q

describe singapore dietary guidelines for adults

A
  1. enjoy a variety of food using some healthy guidelines
  2. achieve & maintain body weight within normal range with balance diet & physical activity
  3. eat sufficient amount of grains esp. whole grains
  4. eat more fruits and vegetables everyday
  5. choose & prepare food with less salt & sauces
  6. choose & prepare food with less fat, esp. saturated fat
  7. choose beverages and foods with less sugar
  8. drink alcoholic beverages in moderation
20
Q

describe My Healthy Plate - 6 points

A
  1. fill half plate with fruits and vegetables
  2. fill a quarter of your plate with whole grains
  3. fill a quarter of your plate with meat and others
  4. use healthier
  5. choose water
  6. be active
21
Q

what are the 6 diet planning principles?

A

adequacy, balance, kilocalorie (energy) control, nutrient densiity, moseration, variety

22
Q

diet planning principles: what is adequacy?

A

provides all the essential nutrients , fiber and energy in sufficient amounts to maintain health

23
Q

diet planning principles: what is balance?

A
  • provides food in proportion to each other & proportion to the body’s needs
  • not over or under consuming any single type of food
24
Q

diet planning principles: what is kilocalorie (energy) control ?

A
  • management food energy intake

- key to energy control is to select foods of high nutrient density

25
Q

diet planning principles: what is nutrient density?

A
  • a measure of nutrients a food provides in relative to the energy it provides
  • more nutrients & less calories = increase nutrient density
26
Q

diet planning principles: what is moderation?

A
  • providing enough but not too much of a substance
  • food consumption within reasonable limit, not excessive/extreme
  • contributes to adequacy, balance, energy control
27
Q

diet planning principles: what is variety?

A
  • eating a wide selction of foods within & among major food groups
28
Q

what are the diet planning strategies? - 8 points

A
  • 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
29
Q

what are the two things that food labels may have?

A

nutrient claims and healthier choice symbols

30
Q

food labels - what does nutrient claim suggest?

A

suggest that a food has a certain nutritive property

31
Q

food labels - what re the properties that is stated in nutrient claims

A
  • energy
  • salt, sodium, potassium
  • carbo, dietary fiber, sugar
  • cholesterol, fat, fatty acids
  • amino acids, proteins
  • or any other nutrients
32
Q

what does the food products that are awarded HCS suggest?

A
  • lower in fat, saturated fat & transfat
  • lower in sodium
  • lower in sugar
  • higher in calcium
  • higher in dietary fiber
33
Q

what must a food label have?

A
  1. name/description of foods
  2. nutrition labelling
  3. net weight
  4. statement of ingredients
  5. foods & ingredients known to have cause hypersensitivity
  6. country of origin of food
  7. name & address of local manufacturers/importers
  8. date-marking of expiry date

CAM (12 decks)

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