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147 Cards in this Set
- Front
- Back
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There must be a balance of ______ and _______ to achieve optimal nutrition status
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Nutrient intake, nutrient requirements
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What influences nutrient intake when balancing for optimal nutrition status?
expand upon each. |
1. food intake - disease ,socioeconomics, behavior, emotions, cultural pressures
2. Absorption - environment, disease, physiologic stress, mechanical problems |
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List 5 leading causes of death in the United States related to nutrition
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1. Heart disease
2. Malignant neoplasms 3. Cerebrovascular disease 4. Diabetes Mellitus 5. Alzheimer disease 6. Influenza, pneumonia, nephritis, nephritic syndrome, nephrosis 7. chronic liver disease or cirrhosis 8. conditions originating in prenatal period 9. AIDS or HIV |
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A measurement of the degree to which the individual’s physiologic need for nutrients is being met
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nutritional assessment
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Define nutrition screening
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Purpose: to quickly identify individuals who are malnourished or at nutritional risk and to determine if a more detailed assessment is warranted
Usually completed by DTR, nurse, physician, or other qualified health care professional At-risk patients referred to RD |
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What are the characteristics of a nutrition screening? (5)
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1. Simple and easy to complete
2. Routine data 3. Cost effective 4. Effective in identifying nutritional problems 5. Reliable and valid |
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What are three nutrition screening tools?
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Malnutrition Universal Screening Tool (MUST)
Mini Nutritional Assessment (MNA) Geriatric Nutrition Risk Index (GRNI) |
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Define nutrition assessment
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Comprehensive evaluation by an RD to define nutritional status using medical; social; nutritional; and medication histories, physical examination, anthropometric measurements and laboratory data
Gather data to make professional judgment about nutritional status First step in the Nutrition Care Process |
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What are 3 goals of nutrition assessment?
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1. Identify individuals who require aggressive nutritional support
2. Restore or maintain nutritional wellness 3. Identify appropriate medical nutrition therapy |
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What are the steps of nutrient analysis ?
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Step 1 is collection of the dietary intake data
Step 2 is analyzing the data using computer analysis: macronutrients, micronutrients, ORAC value |
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________ is needed to identify those individuals who would benefit from more in-depth nutrition assessment, intervention, and follow-up.
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nutrition screening
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Careful and meticulous ________ is an important tool in patient management.
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nutrition assessment
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Adaptations of the exact content of the screening and assessment vary according to the patient’s ______________ and _________
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medical diagnosis and clinical setting
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Define nutritional status
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a measure of the degree to which the individual's physiologic need for nutrients is being met
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Nutritional status involves ______ and ______
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nutrient intake and nutrient requirements
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Nutrition is important factor in the etiology and management of several major causes of death and disabilities; What is nutrition imbalance?
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When the following occur:
1. the homeostasis of the body is outside of normal and safe ranges 2. deficiencies or excesses - when and individuals intake doesn't match the requirements for optimal health 3. Undernutrition or over nutrition nutrition imbalnce puts the body at nutritional risk |
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define undernutrition
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when nutritional reserves are depleted or intake is inadequate to meet daily metabolic needs
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define over nutrition
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presents problems manifesting as obesity, diabetes, atheroscleroltic heart disease, hypertension and metabolic syndrome
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What is the purpose of nutrition screening?
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to quickly identify individuals whoa re malnourished or at nutritional risk and to determine if a more detailed assessment is warranted
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The nutrition screening is usually completed by ___,_____,___, or _____ if the patent is at risk they are reffered to a RD
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DTR, nurse, phsycian, or other qulified health care professional
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What are the 5 characteristics of a Nutrition Screening?
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1. simple and easy to complete
2. routine data 3. cost effective 4. effective in identifying nutritional problems 5. reliable and valid |
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What are 3 nutrition screening tools?
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1. malnutrition universal screening tool (MUST)
2. mini nutritional assessment (MNA) 3. Geriatric Nutrition Risk Index (GNRI) |
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Define nutrition assessment
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a comprehensive evaluation by an RD to define nutritional status using medical, social, nturitional, and medication histories, physical examination, anthropometric measurements, and laboratory data
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______ is gathering data to make professional judgement about nutritional status and is the first step in the NCP
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nutrition assessment
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What are the 3 goals of Nutrition Assessment?
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1. identify individuals who require aggressive nutritional support
2. restore or maintain nutritional wellness 3. identify appropriate medical nutrition therapy |
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What are 2 tools for assessment of nutritional status?
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1. Mini Nutritional Assessment
2. Subjective Global Assessment |
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Medical and social histories, medication history and nutrition or diet history are all examples of what part of assesment?
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Nutrition Histories
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Dietary intake information should be at least ____ hours, should use a daily food diary or food recor; a food frequency questionarie can be used as well as a 24-hr recall
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72 hours
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What are the advantages and disadvantages of Nutrient intake analysis?
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Advantages: allows actual observation of food in clincal setting
Disadvantage: does not account for possible variation in portion size, does not reflect intake of free-living individual |
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What are the advantages and disadvantages of Daily food record or dairy?
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Advantages: provides daily record of food consumption, and can provide informaiton on quantity of food, how food is prepared and timing of meals and snacks
Disadvatages: Depends on variable literacy skills of participants and requires ability to measure or judge protion size. Actual food intake is possibility infleunced my the recording process |
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What are the advantages and disadvantages of Food Frequency questionaire?
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Advantages: easily standardized, and can be beneficial when considered in compbination with usual intake ; provides overall picture of intake
Disadvantages: requires literacy skills, doesnt provide meal pattern data and requires knowledge of portion sizes |
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What are the advantages and disadvantages of 24-hr recall?
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advantages : is quick and easy
disadvantages: relies on memory, requires knowledge of portion sizes, may not represent usual intake , and requires interviewing skills |
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Define 24-hr recall?
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a method of data collection that requires individuals to remember the specific foods and amounts of foods they consumed in the past 24 hrs .
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define nutrient intake analysis
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a tool used in various inpatient settings to identify nutritional inadequances by monitoring intakes before deficiences develop
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define food frequency questionare
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a retrospective review of intake frequency (ex: food consumed per day, week or month)
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Define subjective global assessment
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a nutritional assessment tool that has been validated and correlates well with nutrition risk indicies and other assessment data in hospitalized patients
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___ is the loss of the sense of taste
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ageusia
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___ is diminished or distorted taste
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dysgeusia
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___ is the loss of smell
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anosmia
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define food diary
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involves documenting dietary intake as it occurs and is often used in outpatient clinic settings
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What is the geriatric nutritional risk index? (GNRI)
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Is used in patients over the age of 65 and it relies on serum albumin and differences between current and previous body weights .
The Lorentz formula is used to determine an individuals IBW Can be used to pre |
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the _____ can be used to predict the risk of malnutrition from weight loss and low BMI associated with illness and functional decline
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geriatric nutritional risk index (GNRI)
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define Mini Nutritional assessment
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a rapid and reliable method for evaluationg nutritional status in older patient ( ex: 65 years and older )
The screening portion consists of questions |
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explain Malnutrition Universal Screening Tool (MUST)
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used to assess malnutrition rapidly, easily, accurately, and completely. Three criteria are used: current weight and height with determination of BMI, unintentional weight loss using specific cutoff points and acute disease effect on nutrition intake for greater than 5 days .
ranked on a scale 0 low risk 1 medium risk and 2 or greater is high risk (refer to RD) |
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_____ is needed to identify those indivudals who would benefit from more in-depth nutrition assessment, intervention , and follow up
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nutrition screening
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careful and meticulous ______ is an important tool in patient management
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nutritional assessment
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Adaptations of the exact content of the screening and assessment vary according to the patients _____ and _____
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medical diagnosis and clinical setting
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define functional food
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not defined as nutrients, but are constituents that have biologic effects and may influence health and susceptibility to diesease
ex: foods containing dietary fiber and caroteniods |
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Define phytochemicals
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components of plants that have protective or disease-preventative properties such as isothiocyanates in brocoli or lycopene in tomatoes
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DRI = ?
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dietary reference intake
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ESADDIs= ?
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estimated safe and adequate daily dietary intakes
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RDA = ?
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recommended dietary allowances
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AI = ?
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adequate intake
a nutrient recommendation based on observed or experimentally determined approximation of nutrient intake by a group of healthy people when suffiecnet scientific evidence is not avaible to calcualte an RDA or an EAR |
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EAR = ?
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estimated average requirement
Should be used for populations not individuals is the amount of a nutrient with which approximately one half of individuals would have their needs met and one half would not |
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_____ presents the amount of a nutrient needed to meet the requiremetns of almost all (97 -98%) of the healthy population of individuals for whom it was developed. IT shhould serve as a goal for intake of individuals
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Recommended dietary allowance
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UL = ?
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tolerable upper intake level
it is the highest level of daily nutrient intake that is unlikely to have any adverse health effects on almost all individuals inthe general population |
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define food insecurity
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when individuals lack access to adequate and safe food for an active, healthy life
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What is HEI?
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healthy eating indec - it provides a picture of foods people are eating, the amount of variety in their diets ,and compliance with specific recommendations in the dietary guidelines for americans (DGAs)
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What are the components of the DRIs?
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1. AI
2. EAR 3. RDA 4. UL |
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____ are specific purposes for individuals or populations, they are based on age and sex group and reference men and women , they are Estimated safe and adequate daily dietary intakes (ESADD)
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DRIs
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What is the perfect diet?
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• Balance of nutrients & expenditures
• follows My plate – ½ fruits and veggies and ½ meat and starch • Follows DRI for gender, age, Conditions (pregnancy and lactations) • Variety of foods • Covers religious beliefs as well as cultural as well as ethnicity – appropriate because we have to respect that • Moderation / portion control • Meet our MNT goals • Taste • Availability of food • Repair maintenance growth and development • Helps to reduce the risk of chronic disease |
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What is nutrition monitoring report?
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it looks at the food supply in the US and the nutrient intake; shows that nutrient intake is low in those who are below the poverty level
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What vitamin deficency is associated with high alcohol consumption?
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vitamin B6 - perioxidine
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What are the public health issues related to nutrition?
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• Energy
o Excessive caloric intake • Total fat, sat fat and cholesterol • Alcohol o Liver concerns o No nourishment o What B vitamin do you need to to counter at this? • Iron and calcium o Problem in children and women and dieters o What the health concern with calcium? Osteoporosis – women • Sodium o hypertension • Other nutrients at potential risk o Protein - marasmus , kwasiokor etc o Vitamin D paired with Calcium - rickets |
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What are the 4 focal points of the 2010 Dietary guidelines for Americans?
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1. reduce caloric consumption
2. shift food intake patterns to a more plant based diet 3. meet the physical activity guidelines for americans 4. prevent excess maternal weight gain and obestiy in young children through attention to breast feeding , early advice to parents, and changes in school food offerings, and physical activity |
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What are the 3 main catagories of MyPlate and expand upon them?
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1. Balancing calories : enjoy your food but eat less, and avoid oversized portions
2. foods to increase: make half your plate fruits and veggies, make at least half of your grains whole grains, and switch to fat-free or low fat milk 3. foods to reduce : Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers; and drink water instead of sugary drinks |
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What is included in a nutrition lable?
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1. serving size
2. servings per container Amount per serving 3. calories 4. calories from fat from here everything is listed as % of DV to the right and to the left is amount 5. total fat 6. sat fat 7. trans fat 8. cholesterol 9. sodium 10. potassium 11. Total Carbs 12. dietary diber 13. Sugars 14. Protein 15. Vit A 16. Vit C 17. Calcium 18. Iron * percent DV are based on a 2,000 calorie diet 19. ingredients for 2000 kcal: total fat less than 65 g, sat fat less than 20 g , cholesterol less than 300 mg, sodium less than 2400 mg , total carbs less than 300 g and dietary fiber 25 g |
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For nutrient content claims what does free mean?
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a product contains no amount of or only trivial or "physiologically inconseqential" amounts of with fat, sat fat, cholestrol, sodium ,sugar or calories.
calorie free means the product contains fewer tthan 5 calories per serving sugar/fat free means the product contains 0.5 g or less per serving free = without, no, and zero |
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For nutrient content claims what does low mean?
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can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these: fat, sat fat, choleseterol, sodium, and calories
low = little, few, low source of, and contains a small amount of low fat: 3 f or less per serving low sat fat: 1 g or less per serving low sodium : 140 mg or less per serving very low sodium : 35 mg or less per serving low cholesterol : 20 mg or less + 2 g or less of sat fat per serving low calorie: 40 calories or less per serving |
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________ can be used to describe the fat content of meat, poultry, seafood and game meats
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lean and extra lean
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____ means that a nutritionally altered product contains at least 25% less of a nutrient or of calories than the regular or referencce product . However this claim cannot be made on a product if its reference food already meeds the requirement for a "low" claim
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reduced
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____ means that a food whether altered or not contains 25% less of a nturient or of calories than the reference food. ex: pretzles that have 25% less fat than potato chips could carry a ____ claim.
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less , less = fewer
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_____ means that a nutritionally altered product contains 1/3 fewer calories or half the fat of the reference food. IF the food derives 50% or more of its calories from fat the reduction must be 50% of the fat. IT can also means that the sodium content of a low calorie, low fat food has been reduced by 50%. In addition light in sodium may be used on foods in which the sodium content has been reduced by at least 50%
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light
LITE has NO MEANING |
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____ is less than 10 g fat, 4.5 g or less sat fat, and less than 95 mg cholesterol per serving and per 100 g
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lean
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____ is less than 5 g fat, less than 2 g sat fat, and less than 95 mg cholesterol per serving and per 100 g
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extra lean
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____ can be used if the food contains 20% or more od the daily value for a particular nutrient in a serving
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high
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____ means that one serving of a food contains 10% to 19% of the DV for a particular nutrient
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good source
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____ means that a serving of food contains a nturient that is at least 10% of the DV more than the reference food. The 10% of DV also applies to fortified, enriched, added, extra, and plus claims (food must be altered in these cases)
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more
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Nutrients with %DV of 5 or less are considered ____
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low
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Nutrients with %DV of 10-19 are considered
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good sources
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Nutrients with %DV of 20 or more are considered ______
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high or rich sources
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What was the name of the act that inditiatied nutrition food labling and education?
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the nutrition labeling and educaiton act (NLEA) in 1990
This became manditory in 1994 |
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According to the NLEA of 1994 what products were not manditorily labeled?
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point of purchase goods; which are raw foods ; FDA and USDA have called for a voluntary point of purchase program in which nutrition information is available in most supermarkets
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DV= ?
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daily value - it shows how a product fits into an overal diet by comparing its nutrient content with recommended intake of those nutrients;
are a reference point to provide some perspective on daily nutrient needs - based on a 2000 calorie diet |
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RDI = ?
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refernce daily intakes are the DV for nutrients in which RDA's are established
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DRV = ?
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daily reference values - the DV for nutrients in which RDA does not exist
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_____ has biologic effects and may influence health and susceptibility to disease
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functional food (be able to define)
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____ is a plant component that has disease-protective properties
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phytochemical (be able to define)
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What are the 14 phytochemicals?
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Beta carotene
lutein lycopene diatyle sulfides ellagic acid anthocyannins lignans limonene phytic acid proanthocyanidins phenols phytoestrogens stanols and sterols prebiotics and probiotics |
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_____ diets are influenced philosophicly, religiously, ecologicly, or health motivated
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vegetarian diets
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define vegetarian
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an individual that does not eat red meat and sometimes other animal products such as dairy, eggs, fish, or chicken
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____ generally adhere to the vegetarian diet for the purpose of good healh and do not follow a specific ideology. OCcasional meat meal is acceptable
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flexitarian
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______ consumes does not eat meat, fish, poultry, or eggs but does consume dairy products
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lactovegetarian
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_____ consumes eggs and dairy
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lactoovovegetarian
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define vegan
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an individual that does not eat any food of animal origin
This is the only vegetarian diet that has any real risk of providing inadequate nutrition. but this can be over come by careful planning |
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What are the dietary concerns with vegans?
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o Concerns with vegans – protein complementation
o Calcium (kale, supplement, organge juice) o B12 (will have to be given in the muslces or B12 soil with veggies grown in them, expensive) o Iron – non heme iron is the only form they consume , not as bioavalible as heme iron |
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polovovegetarians consume ____
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chicken
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pescovegetarians consume _____
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fish
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Explain the eating local movement
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its a growing movement to build more locally based self-reliant food economy
its based on sustainable food production it promotes grass fed meat over grain fed meats |
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T/F ? The latest science behind nutrient needs and requiremnts along with educaitonal level, lifestyle patterns, and socioeconomic status go into development of dietary guidelines, food guides, nutrition labling and other educaitonal materials to provide informationand direction on food and activity choices for individuals and groups
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true
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The ___ _____ and _____of individuals and groups are highly influential infood choices and meal planning and must be considered when translating eating guidelines into the lifestyle choices
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cultural, ethnic, and religious
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Define Medical Nutrition Therapy
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the assessment of the nutritional status of patients with an illness, diet-related condition, or injury, in order to benefit the patient's own health and reduce health-care costs. MNT includes setting goals for the patient's treatment and developing a specialized nutrition prescription that includes patient education and self-management training
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What is the main goal of public policy related to dietetics?
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to encourage the public to have healthy eating habbits leading to healthier food choices, ultimately improving the overall health (lowering obesity rate) of the general public
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Define dietetics
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the integration and application of principles derived from the sciences of food, nutrition, management,communication, and biological, physiological, behavioral, and social sciences to acheive and maintain optimal human health
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CDR = ?
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the commission on Dietetic registration; established in 1969 and offers the RD examination
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_____ is an individual who has been credentialed as an RD or DTR for more than 2 years
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Beyond entry level dietetian
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What are the stages in professional growth in dietetics?
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1. novice
2. beginner 3. competent 4. proficient 5. expert |
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define specialty practitioner
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an individual who concentrates on one aspect of the profession of dietetics
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define advanced practitioner
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an individual who has expanded or has specialty roles or has both
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RD = ?
CSP = ? CSR = ? FADA = ? |
registered dietetian
certified specialist pediatrics certified specialist renal fellow of the american dietetic association |
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CDE = ?
CNSD = ? BC-ADM = ? CNS= ? |
Certified diabetes educator
Certified Nutrition Suport Dietitian Board certified advanced Diabetes management Certified Nutrition Specialist |
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ASPEN ?
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American Society for Parenteral and Enteral Nutrition
a fostered nutriitional support team of dietetian, nurse, pharmacist and physician |
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the purpose of nutritional screen is ________
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to identify patients at nutritional risk
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A nutritient intake analysis (NIA) or calorie count should be recorded for _____ hours
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72
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What is a limintation of using the 24 hr recall and the food frequency?
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reliance on the patients memory for intake
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The five most common criteria identified for use in nutrition screening were _____, ____, ___, ____, and ______.
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1. patient history of weight loss
2. current nutrition support 3. poor intake 4. long-term use of a modified diet 5. skin breakdown |
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The Malnutrition Univerisal SCreen ing Tool relies on _____ , ____ and _______ for the determination of nutritoinal risk in adults
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BMI, weight loss and acute disease effect on intake
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T/F ?Malnutrition is no longer a problem in the US hospitals
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FALsE
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In the patients ____ history you would most likely find out about the patients culture view reated to health care
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social
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The Geriatric Nutritional Risk Index relies on _______
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The Lorentz formula for ideal body weight
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What reference points are included in the Daily Reference Intake (DRIs)?
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AI, EAR, RDA, and UL
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The daily values shown on the nutrition facts label are __________________
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reference points based on a 2000 calorie diet
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A food constituent that is not defined as a nutrtient but has a biologic effect that may influence health is a _______
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functional food
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Mypyramid is developed by _________
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USDA and Dept of Helath and Human Services
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"Low fat" on a food labeled means that food ___________________
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contains less than or equal to 3 g of fat per serving
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Dietary Guidlines for americans are revised _______
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every 5 years
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Nutrient intakes are most likely to be low in ____________
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those living below the poverty line
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What dietary constiutent is there no RDI for?
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dietary fiber
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A lactoovovegetarian eats ______________
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dairy products and eggs but no other animal products
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An example of an approved health claim is _______
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diets low in sodium may reduce the risk of high blood pressure
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Pork is prohibited in which religions?
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Jewish, Muslim, and Seveth Day Adventists
It is avoided by most in the buddhist, and hindu religions |
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Phytochemicals known as anthocyanins are found primarily in which foods?
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straw berries , rasberries, pomegranates, cranberries and walnuts
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Tolerable upper intakes (ULs ) of nutrients were established to ______________
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reduce the risk of adverse toxic effects
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DRI's have ____ age groups
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10
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The HEalthy eating Index (HEI) data has shown that over time Americans are ________
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eating a wider variety of foods
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The _______________ encourages vendors to supply foods without harmful chemicals and antibiotics, encourages hospital food service to minimize food waste and support the use of food packaging that is ecologically protective, promotes locally sourced foods when possible
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The Healthy Food in Health Care Pledge
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The ________ is a compilation of various guidelines that represents an overall pattern of eating. It makes statements that are very widely accepted to be true and does not include probiotics or prebiotics
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The Universal Precription for Health and Nutritional Fitness
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A major difference between MyPyramid in the US and Canada's Food Guide to healthy eating is __________________
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Canada's food guide recognizes cultural, spiritual, and physical importance of Aboriginal foods
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Which of the following would not be required to have a nutriton label?
Canned corn, Hot dogs, Fresh ground turkey, and american cheese |
Fresh ground turkey; The nutrition Labeling and Education Act excludes foods prepared on site such as bakery and deli items and raw foods such as meat and produce
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Serving size on nutrition labels is determined by _____________
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the government, which sets individual standards
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What measures should be taken to increase the recognition of dietetic professionals?
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Credentials, certification, marketing, political activism, and outcomes research
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_____ is an individual who possesses a certian level of education, acheivement, or expertise
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credentialing
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____ ensures minimal competence in a particular practice area
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certification
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_____ is a variety of sources of nutrition information and encroachment of other professionals and nonprofessionals, Communicate directly with other professionals, building alliances through project, research and publications
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marketing
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_____ ensure that federal agencies recognize nutrition as an essential component of health care and that dietetics professionals are the best source of nutrition information
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political activism
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_____ this will increase recognition of the profession because of the potentially far-reaching impact of nutrition on health. Research is the foundation of the profession since it provides the ground work for practice, education, and policy
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outcomes research
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Define career laddering
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individuals move up the organizational ladder based on education, experience, and expertise. This retains employees and expands their responsibilities
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