Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
67 Cards in this Set
- Front
- Back
|
explain how calculations of energy expenditure are used for dietary assessment |
measures weight, body size, body distribution, and proportion |
|
|
compare and contrast energy expenditure values obtained from measurements vs. predictive equations |
measurements are more accurate than answers from predictive equations ex: doubly labeled water is more accurate than DRI formula or factorial method |
|
|
explain the strength and limitations of methods used to measure energy expenditure |
REE w/ body gem: indiv. isn't allowed to eat prior and is difficult to reach period of "resting"
Doesn't provide representative measurement of free-living people
DLL to measure TEE ideal for accurate measure of free-living pop. |
|
|
REE & TEE formulas |
DRI Harris-Benedict Easy to use WHO Mifflin- St Jeor |
|
|
Retrospective: 24 hr recall, usual intake STRENGTHS |
>20min cheap/easy do not alter usual diet good for group estimates
|
|
|
Retrospective: 24 hr recall, usual intake LIMITS |
under/over reported rely on memory may be omissions (sugar) data is labor intensive |
|
|
Retrospective: food frequency STRENGTHS |
self-aministered machine readable modest demand on respondents inexpensive for large SS representative of usual intake disease relationship research |
|
|
Retrospective: food frequency LIMITS |
don't rep. portion size data is compromised w/ multiple foods aren't appropriate for absolute nutrient intake |
|
|
Prospective: Food Records STRENGTH |
doesn't depend on memory can provide detailed data usual intake valid up to 5 days |
|
|
Prospective: Food Records LIMITS |
requires high degree of cooperation low response rate literate have time act of recording may alter diet labor intensive |
|
|
Starch |
C: 15 P: 3 F: 0 |
|
|
Fruit |
C:15 P: 0 F: 0 |
|
|
Milk Fat Free/ Low Fat |
C: 12 P: 8 F: 0-3 |
|
|
Milk Reduced Fat |
C: 12 P: 8 F: 5 |
|
|
Milk Whole |
C:12 P: 8 F: 8 |
|
|
Other CHO |
C: 15 P: 0 F: 0 |
|
|
Veggies |
C: 5 P: 2 F: 0 |
|
|
Meats Very Lean |
C: 0 P: 7 F: 0 |
|
|
Meats Lean |
C:0 P: 7 F: 3 |
|
|
Meats Med. Fat |
C: 0 P: 7 F: 5 |
|
|
Meats High Fat |
C: 0 P: 7 F: 8 |
|
|
Fat |
C: 0 P: 0 F: 5 |
|
|
Exchange System |
Not a standard of adequacy Method to have consistent Kcal intake Useful for better understanding of food consumption Can be used to assess a diet or develop an eating plan |
|
|
Steps in developing a Diet Plan |
1. Determine Diet Prescription (calorie distribution) 2. Determine Diet Plan (convert to g) 3. Select Foods Based On Diet Plan |
|
|
True/False: Exchanges can also be used to estimate energy intake
|
true |
|
|
Valid |
one that measures a complete and accurate record of all foods consumed on a specified day, and where the choice of food & drink consumed has not been influenced by the act of recording |
|
|
Markers of accuracy |
Energy: DLL & Energy intake/ BMR ratio Protein: Urinary nitrogen |
|
|
Measuring TEE |
Calorimetric - Indirect (O2 consumed) - Direct (measure heat) NON calorimetric - DLL (CO2 production) |
|
|
Calculation TEE |
DRI Formula Factorial Method |
|
|
TEE varies by... |
age, ht, wt |
|
|
Total CHO |
45-65 |
|
|
Total Fat |
20-35 |
|
|
Total Protein |
10-35 |
|
|
Males increase risk waist circum. |
>40 |
|
|
Females increase risk waist circum. |
>35 |
|
|
Precision |
If you take the measurement repeatedly, the closer the values, the more precise it is |
|
|
Accuracy |
Obtaining the actual value |
|
|
DASH (Dietary Approaches to Stop Hypertension) |
beans, legumes lowers BP portion size Calcium, Magnesium, Potassium veggies and fruit |
|
|
Mediterranian Diet |
focused on heart healthy diet, reduced heart disease, parkinsons and alheizmers |
|
|
Hamwi |
Female: 5' (100lbs) + 1" (5lbs) = # +- 10% Male: 5' (106lbs) + 1" (6lbs) |
|
|
Waist Circumfrence |
predict stroke, CVD, type II diabetes |
|
|
indirect calorimetric |
gold standard for measuring REE |
|
|
Mifflin St. Jeor |
made for healthy people cannot be used on non-healthy people, made by PSU grad |
|
|
Focus on |
Fruits |
|
|
Vary your |
Veggies |
|
|
Get your |
Calcium-rich foods |
|
|
Make half your grains |
Whole |
|
|
Go lean |
with protein |
|
|
Know the limits |
on fats, salts, and sugars |
|
|
DV |
what is on food labels in the process of being redone |
|
|
DRI |
recommendation based on age, sex, and reproductive status, more useful than DV |
|
|
Dietary Guidelines |
produced by HHS and USDA updated every 5 years 15% from lab 85% manufacturers |
|
|
Grains |
Vit B1,2,3, 12 Folate CHO, Fiber |
|
|
Vegetables |
Vit A, C Folate K+ Fiber |
|
|
Fruit |
Vit A, C, Folte K+ Fiber |
|
|
Milk, Yogurt, Cheese |
Vit A, B2, B12, D Ca Protein |
|
|
Meat & Beans |
Vit B1,3, 6, 12 Fe Zn Protein |
|
|
DRI 4 Standards |
1. EAR=Estimated average requirement 2. RDA=Recommended Dietary Allowance 3. AI=Adequate Intake 4. UL=Tolerable Upper Intake Level |
|
|
4 steps to develop food intake patterns |
1. determine caloric needs 2. set nutrient goals using DRI 3. calculate nutrient profiles for each food group 4. construct food patterns that meet goals |
|
|
Nutrient Adequacy Ratio |
compares intake of a single nutrient to standard |
|
|
Mean Adequacy Ratio |
compare multiple nutrient intakes to standard |
|
|
PES Statements: Problem |
altered, impaired, ineffective, increased risk of, acute or chronic....is related to... |
|
|
PES Statements: Etiology |
factors that cause or contribute to the existence or maintenance of problem....as evidenced by... |
|
|
PES Statements: Signs and Symptoms |
use signs, objective data, measurements |
|
|
Diet Quality Index |
how well a diet follows recommendations |
|
|
Healthy Eating Index |
Assessed quality of diet, can be used to evaluate nutrition education programs; monitor changes in consumption patterns |
|
|
BMI |
underweight <18.5 normal 18.5-24.9 overweight 25.0-34.9 obese 30.0-39.9 extrema >40.0 |
