fshn exam 4
Q1: What is the Mifflin-St. Jeor equation for calculating RMR in men?
A1: (9.99 × weight in kg) + (6.25 × height in cm) – (4.92 × age) + 5
Q2: What is the Mifflin-St. Jeor equation for calculating RMR in women?
A2: (9.99 × weight in kg) + (6.25 × height in cm) – (4.92 × age) – 161
Q3: What are the activity multipliers used with Mifflin-St. Jeor equation?
A3:
Sedentary × 1.2
Lightly active × 1.375
Moderately active × 1.55
Very active × 1.725
Extremely active × 1.9
Q4: How do you convert pounds to kilograms?
A4: 1 lb = 0.453 kg
Q5: How do you convert inches to centimeters?
A5: 1 in = 2.54 cm
Q6: What is the Ballpark Method for estimating caloric needs?
A6:
Weight maintenance: 15 cal per lb
Weight loss: 13 cal per lb
Weight gain: 17 cal per lb
Q7: How many kcal must be subtracted daily to lose 1 pound per week?
A7: 500 kcal/day
Q8: What is the AI for total fluid intake for adult men?
A8: 3.7 liters or 125 oz per day
Q9: What is the AI for total fluid intake for adult women?
A9: 2.7 liters or 91 oz per day
Q10: What are the AMDRs for fat, carbohydrates, and protein?
A10:
Fat: 20–35% of total calories
Carbs: 45–65% of total calories
Protein: 10–35% of total calories
Q11: What are the BMI ranges for grades of thinness?
A11:
Grade 1: BMI 17–18
Grade 2: BMI 16–17
Grade 3: BMI less than 16
Q12: What is the Hamwi method for calculating IBW in men?
A12: 106 lb + 6 lb for each inch over 60 inches
Q13: What is the Hamwi method for calculating IBW in women?
A13: 100 lb + 5 lb for each inch over 60 inches
Q14: How do you adjust IBW for frame size using the Hamwi method?
A14:
Add 10% for large frame
Subtract 10% for small frame
Q15: What is the formula for adjusted body weight?
A15: [(Actual weight – IBW) × 0.25] + IBW
Q16: What are the adult DRIs for iron?
A16:
Men: 8 mg/day
Women: 18 mg/day
Q17: What is the DRI for calcium for adults?
A17: 1000 mg/day for both men and women
Q18: What is the DRI for vitamin D for adults?
A18: 600 IU/day for both men and women
Q19: What is the DRI for fiber for adults?
A19:
Men: 38 g/day
Women: 25 g/day
Q20: What is the DRI for magnesium for adults?
A20:
Men: 400 mg/day
Women: 310 mg/day
Q21: What are key features of early adulthood (ages 20–39)?
A21: Independence, new food skills, and renewed nutrition interest (often due to children)
Q22: What characterizes middle adulthood (ages 40–64)?
A22: Managing family and work, increased responsibilities, reflection on life
Q23: What defines the "Sandwich Generation"?
A23: Adults juggling care for children and aging parents, often in their 50s
Q24: What are common changes in later adulthood (65+)?
A24: Retirement, more leisure, focus on nutrition, and managing chronic risks
Q25: What does "carcinogenic" mean?
A25: Promotes cancer development
Q26: What does "atherogenic" mean?
A26: Promotes fatty plaque formation in arteries
Q27: What does "obesogenic" mean?
A27: Encourages excessive weight gain
Q28: What does "diabetogenic" mean?
A28: Promotes the development of diabetes
Q29: How does the gut microbiome influence weight?
A29: Affects energy harvest, metabolism, and inflammation
Q30: How does the immune system affect obesity?
A30: Chronic inflammation impairs metabolism and increases insulin resistance
Q31: What age-related changes occur in body composition?
A31: Loss of muscle, bone, and dexterity; increased body fat and central adiposity
Q32: What hormonal changes affect women during aging?
A32: Estrogen declines → menopause, bone loss, more abdominal fat
Q33: What hormonal changes affect men during aging?
A33: Declining testosterone and muscle mass
Q34: What is the gut microbiome’s role in aging?
A34: Adapts to stress, diet, medications; maintains gut balance
Q35: How does metabolism change with age?
A35: Basal metabolic rate declines: 2.9%/decade in men, 2.0% in women
Q36: What is BMR and what percent of energy does it use?
A36: Basal Metabolic Rate; 60–70% of total energy for involuntary functions
Q37: What is TEF and its contribution to energy use?
A37: Thermic Effect of Food; ~10% of total energy
Q38: What is activity thermogenesis?
A38: Energy from physical activity; contributes 20–40% of total energy
Q39: How is energy need calculated using the Mifflin-St. Jeor equation?
A39: Multiply RMR by an activity factor (1.3–1.7)
Q40: Name 5 risk nutrients for adults.
A40: Fiber, calcium, vitamin D, iron, magnesium
Q41: What are viscous fibers and sources?
A41: Form a gel in water; oats, barley, apples, pears
Q42: What are fermentable fibers and sources?
A42: Broken down by gut bacteria; beans, artichokes, carrots
Q43: What are functional fibers and sources?
A43: Non-digestible carbs added to foods; bran, whole grains
Q44: How much fluid do men and women need daily?
A44: Men: 3.7 L (125 oz); Women: 2.7 L (91 oz)
Q45: Name 3 nutrition programs for adults.
A45: SNAP, Meals on Wheels, Second Harvest Food Bank
Q46: What are the physical activity guidelines for adults?
A46:
150 min/week moderate or 75 min/week intense
300 min/week for extra benefits
Strength training 2+ times/week
Q47: What is hedonic obesity?
A47: Caused by overeating and food pleasure-seeking behavior
Q48: What is metabolic obesity?
A48: Caused by metabolic issues like insulin resistance or hypertension
Q49: What is a healthy waist circumference (WC) for adults?
A49:
Men: <40 inches
Women: <35 inches
Q50: Why is BMI not always appropriate for assessing health?
A50: It doesn’t reflect fat distribution or distinguish muscle from fat
Q51: What is a key calorie deficit for losing 1 lb/week?
A51: 500 kcal/day
Q52: What are components of effective weight loss plans?
A52: Caloric reduction, physical activity, realistic goals, lifestyle compatibility
Q53: What is CBT and how is it used in weight loss?
A53: Cognitive Behavioral Therapy; supports behavior change through goal-setting and skill building
Q54: What are AOMs?
A54: Anti-obesity medications used with diet and activity changes
Q55: When is bariatric surgery indicated?
A55:
BMI ≥ 40
BMI ≥ 35 with comorbidities like T2D or heart disease
Failure of non-surgical methods
Q56: What is metabolic syndrome?
A56: Cluster of conditions (e.g., abdominal obesity, high TG, low HDL, high BP) increasing diabetes risk
Q57: How is metabolic syndrome diagnosed?
A57: Presence of at least 3 of the following: abdominal obesity, high fasting glucose, high TG, low HDL, high BP
Q58: What is the DASH diet?
A58: A heart-healthy plan rich in fruits, vegetables, whole grains, and low-fat dairy; low in sodium and red meats
Q59: What are 3 nutrition interventions for CVD?
A59:
DASH or Mediterranean diet
Limit saturated/trans fats
Increase fiber-rich foods
Q60: What are 3 nutrition interventions for diabetes?
A60:
Carbohydrate monitoring
Emphasize whole foods
Avoid sugary drinks
Q61: What are 3 nutrition interventions for cancer?
A61:
Adequate calories and protein
Phytonutrient-rich foods
Limit alcohol and red meats
Q62: What are components of the Portfolio Eating Plan?
A62: Almonds, viscous fiber, soy protein, plant sterols, 5–9 servings of fruits/veggies
Q63: Name 5 risk factors for type 2 diabetes.
A63: Family history, gestational diabetes, high A1c, sedentary lifestyle, hypertension
Q64: Name 3 supplements/herbals for treating nausea in cancer patients.
A64: Ginger, peppermint, chamomile (also: vitamin B6, cannabinoids, acupressure bands)
Q65: What nutrient deficiencies are common in college students?
A65: Iron, calcium, vitamin D, magnesium, fiber
Q66: What foods provide iron, calcium, and vitamin D?
A66:
Iron: red meat, lentils
Calcium: dairy, fortified plant milk
Vitamin D: fatty fish, egg yolks, fortified milk
Q67: What are the DRIs for iron, calcium, and vitamin D (ages 19–30)?
A67:
Iron: M = 8 mg/day, W = 18 mg/day
Calcium: 1000 mg/day
Vitamin D: 600 IU/day
Q68: What are risks of excess caffeine?
A68: Anxiety, insomnia, increased heart rate, calcium malabsorption
Q69: What are risks of excess alcohol?
A69: Liver damage, nutrient deficiencies, brain damage, increased cancer risk
Q70: What are signs and risks of dehydration?
A70: Fatigue, headache, poor focus, physical decline, heat stroke
Q71: How can you reduce caffeine and alcohol intake?
A71: Set limits, switch to herbal drinks, avoid late consumption
Q72: How can you increase hydration?
A72: Carry water bottle, hydrate with meals, eat water-rich foods
Q73: What contributes most to longevity in older adults?
A73: Lifestyle (51%), followed by environment, genetics, and healthcare access
Q74: List 4 physiological changes in older adults.
A74: Reduced lean body mass, blood vessel elasticity, sex hormones, and lung capacity
Q75: How does body composition change in older adults?
A75: LBM decreases 2–3% per decade after age 30; fat declines after 70
Q76: How do the senses change in aging?
A76: Reduced hunger cues, decreased thirst sensitivity → increased dehydration risk
Q77: Name 5 nutritional risk factors in older adults.
A77: Advanced age, poverty, depression, chronic disease, minority status
Q78: What is the DETERMINE checklist?
A78: A tool identifying malnutrition risk: Disease, Eating poorly, Tooth loss, Economic hardship, etc.
Q79: What is the MUST screening tool?
A79: 5 steps: BMI, weight loss, disease effect, score sum, and management plan
Q80: What is polypharmacy and why is it risky?
A80: Taking multiple drugs daily; can affect appetite, digestion, and increase mortality
Q81: How many fewer daily calories are needed in old age?
A81: 70–100 fewer due to lower physical activity
Q82: Why do older adults need more protein?
A82: To maintain muscle, support immunity, and recover from illness
Q83: Name 5 key risk nutrients in older adults.
A83: Potassium, magnesium, calcium, vitamin D, vitamin B12
Q84: What are 3 treatments for osteoporosis?
A84: Increase calcium and vitamin D, reduce sodium, and increase protein
Q85: What are the PA recommendations for older adults?
A85: 150–300 min/week, include strength training, stay hydrated, ensure protein intake
Q86: What are the four C’s of nutrition education for older adults?
A86: Commitment, Cognition, Confidence, Capability
Q87: Name 3 community nutrition programs for older adults.
A87: SNAP, Meals on Wheels, Food pantries
Q88: What is the Senior Nutrition Program?
A88: A federally supported program offering congregate and home-delivered meals
Q89: What are 3 nutritional strategies to prevent stroke and hypertension?
A89: Lower sodium, moderate alcohol, eat more fruits/vegetables
Q90: What risks are unique to older adults with diabetes?
A90: Higher risk of heart disease and atherosclerosis; risks from hypo- and hyperglycemia
Q91: What is sarcopenic obesity?
A91: Coexistence of low muscle mass and high fat mass in older adults
Q92: What is the safest BMI range for older adults?
A92: 18.5–30
Q93: What are nutrition recommendations to treat GERD?
A93: Avoid spicy, large, citrus, peppermint foods; smaller meals recommended
Q94: How is constipation defined in older adults?
A94: 2 or fewer bowel movements per week
Q95: Name 3 constipation risk factors.
A95: Low fiber, low fluid intake, medications
Q96: What are nutrition remedies for constipation?
A96: High fiber, increased fluids, more physical activity
Q97: Name 3 nutrition strategies for cognitive impairment in older adults.
A97: Ensure food safety, encourage hydration, provide nutrient-dense meals
Q98: What are the BMI ranges for grades of thinness in older adults?
A98:
Grade 1: 17–18
Grade 2: 16–17
Grade 3: <16
Q99: How do we nutritionally treat underweight elderly adults?
A99: Determine cause, increase calorie/protein/water intake, add physical activity
Q100: What are signs of dehydration in older adults?
A100: Confusion, dry tongue, muscle weakness, dry nose, speech difficulty
Q101: How should rehydration be done in older adults?
A101: Provide ¼–⅓ of the fluid deficit slowly; cells lose water gradually
Q102: What are IDDSI diet textures?
A102: 4 diet levels and 4 liquid levels to accommodate dysphagia; includes puréed bread
Q103: How can RDNs provide quality dining in memory care?
A103: Focus on person-centered care, train staff, engage residents
Q104: What are joys and challenges of being an RDN for older adults?
A104: Joys: building relationships, food-centered events
Challenges: navigating health changes, adapting diets