Week 5 Flashcards
1
Q
Define anthropometry assessment
A
Study of physical dimensions of the body
2
Q
3 reasons dietary assessments are undertaken
A
- Collet information about intake and quantify it
- Calculate the person’s estimated requirements
- Compare estimated intake with estimated requirements
3
Q
3 Retrospective methods
A
- Diet history
- 24 - hour recall
- Food frequency questionnaire
4
Q
4 Prospective methods
A
- Food diaries
- Image - assisted food records
- Weighed food records (weigh
- Duplicate meals
5
Q
Define food energy
A
The primary currency of nutrition required in the body for various functions
6
Q
Define calorie
A
Measure of heat energy - the energy required to raise the temperature of 1g of water by 1 degree of Celsius
7
Q
Define energy density
A
The amount of energy per gram of food
8
Q
What is Ideal body weight (IBW)
A
Weight at BMI of 25kg/m2
9
Q
What is adjusted body weight (ABW)
A
BMI of 25kg/m2 plus 25% of difference between actually body weight and IBW
10
Q
Total energy expenditure
A
- BMR X Activity Factor
