Nutrition Tools, standards and guidelines and nutri care process

Estimated Average Requirement

— Daily intake meeting the average requirement for half(50%) of healthy people in a specific age/sex/life stage group

— Adjusted for nutrient absorption/utilization

— Basis used to calculate Recommended Dietary Allowance

Adequate intake

— Target intake for individuals when EAR/RDA is not available

— Based on observed/measured intake of healthy people

Tolerable Upper Intake Level

— Highest daily intake safe for nearly all people; no harmful effects

Basal Metabolism

— Energy needed for basic body functions at rest: breathing, circulation, cell repair, temperature control

— Rough estimate: 1 kcal per kg of body weight per hour

Adequate diet

— Is composed of various nutrients which body needs for maintenance, repair, and for growth and development

Nutritional status or nutriture

— Is the degree to which the individual’s physiological need for nutrients is being met by food she or he eats

— Is the state of balance in the individual between the nutrient intake an the nutrient expenditure needs

24-Hour recall

— Patient or individual completes a questionnaire or maybe an interview asking to recall everything that he or she ate within the last 24 hours

Food frequency Questionnaire

— Patient answers the questionnaire for frequency of food use as accurately as possible

Dietary History

— contains additional information about the patient’s income, physical activity, ethnic and cultural background, influences on eating habits and religion, home life and meal patterns, factors that affect appetite, allergies, intolerances, food avoidance, dental and oral problems in eating, gastrointestinal problems, chronic diseases, dietary modifications and medication

Food Diary or Record

— This method involves time, understanding and motivation on the part of the patient as she or he writes down everything he or she eats or drinks for a certain period of time

Observation of food intake

— Most accurate method of dietary intake assessment, because it requires knowing the amount and kind of food presented to the patient and record the amount actually eaten.

Christianity

— Holy week observances may restrict meat(Good Friday)

Seventh Day Adventist

— No pork and shellfish, alcohol, encourages vegetarian diet

Judaism

— No pork, shellfish, blood products, mixing of milk or dairy products with meat in one meal, kosher diet, no cooking during Sabbath say (Saturday)

Mormon

— No alcohol, tobacco and caffeine

Islam

— No pork(Halal diet), no alcohol, caffeine, practices Ramadan(fasting from sunrise to sunset of the montg)

Hinduism

— All meats re prohibited

Purine

— Reduce uric acid producing foods in gouty arthritis and hyperuricemia

Tyramine

— High protein foods that underwent protein breakdown by aging, fermentation and smoking

Monoamineoxidase Inhibitors (MAOI) — Antidepressants

— Avoid tyramine-containing foods like alcoholic beverages, dairy products, avocado, banana, meats, chocolates and condiments; CAUSES HYPERTENSIVE CRISIS

Warfarin Sodium 9Coumadin) - Anticoagulant

— Avoid or instruct the patient to decrease intake of green leafy vegetables

Methimazole (Tapazole) - Antithyroid, used for hyperthyroidism

— Inhibits synthesis of _____ hormone by interfering with iodine.

— Teach the client to AVOID seafood and iodine products.

Nutritional survey

— Is an epidemiological investigation of the nutritional status of the population

Biochemical Examination

— Estimates nutrient saturation levels, enzyme activity , or blood composition

— Samples: blood, urine; results compared to reference standards

Anthropometric measurement

— Measures variations in body dimensions and composition across ages and nutritional levels

Malnutrition

— Recognized as global health problem

— sustained deficient, excessive, or unbalanced supply of calories and nutrients

Stunting

— Low height-for-age; develops from conception to first 2 years; poor intake + repeated infections → long-term irreversible effects

Wasting/acute malnutrition

— Recent rapid weight loss or failure to gain weight; low weight-for-height; moderate or severe

Waist circumference

— Measures visceral fat/central obesity

— Men < 90 cm

— Women < 80 cm