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NDT LAB BY EBREL
MIDTERMS BSN NDT LAB
| Term | Definition |
|---|---|
| NUTRITIONAL STATUS | the state of our body as a result of the food consumed and their use by the body |
| GOOD NUTRITION | an adequate, well-balanced diet combined with regular physical activity |
| MALNUTRITION | undesirable kind of nutrition leading to ill- health. Which results from a lack, excess, or imbalance of nutrients in the diet. |
| TYPES OF MALNUTRITION: | Undernutrition Overnutrition |
| TYPES OF NUTRITIONAL ASSESSMENT: | Anthropometric Assessment Clinical Assessment Biochemical Assessment Dietary Assessment |
| ANTHROPOMETRIC ASSESSMENT | measurement of variations of the physical dimensions and gross composition of the body |
| CLINICAL EXAMINATIONS | medical history and physical examination |
| BIOCHEMICAL ASSESSMENTS | based on the laboratory analysis of the blood and urine |
| DIETARY ASSESSMENT | food frequency, questionnaires, 24-hour food recall, food record for 3-7 days |
| BODY MASS INDEX | An index that correlates a person’s body weight to his/her height |
| IMPERIAL ENGLISH BMI FORMULA | weight (lbs) x 703 ÷ height (in^2) |
| METRIC BMI FORMULA | weight (kg) / height (m^2) |
| WEIGHT CLASSIFICATION ACCORDING TO WHO: | Underweight Normal Weight Overweight Obese |
| UNDERWEIGHT BMI | less than 18.5 |
| NORMAL BMI | between 18.5 – 24.99 |
| OVERWEIGHT BMI | between 25 – 29.99 |
| OBESE BMI | over 30 |
| KILOGRAM TO POUNDS 1kg in = ___ lbs | 1kg = 2.20 lbs |
| POUND TO KILOGRAM 1lb = ___ kg | 1lb = 0.45 kg |
| BASIC TOOLS IN NUTRITION | To provide advice to the public on the recommended nutrient intake across the lifespan. |
| DIETARY REFERENCE INTAKE (DRI) | are the standards used by the USA and Canada. It is tentative as it can be changed by new studies |
| RECOMMENDED ENERGY AND NUTRIENT INTAKE (RENI) | a nutrient based dietary standard that provides value to guide individuals to achieve adequate nutrient intake for maintenance of good health. |
| THREE MAIN FOOD GROUPS: | Body-Building Food Energy Food Regulating Food |
| BODY-BUILDING FOOD | foods that supply good quality proteins, some vitamins, and minerals |
| ENERGY FOOD | mostly of rice and other cereals, starches, sugars, and fats contribute the bulk of calories |
| REGULATING FOOD | composed of fruits and vegetables that provide vitamins and minerals, particularly ascorbic acid |
| FOOD GUIDE PYRAMID | Provides a way to convert the nutrient recommendations from the RENI into a food plan and offers these simple daily guidelines. |
| FOOD PYRAMID/ DIET PYRAMID | a triangular diagram representing the optimal number of servings to be eaten each day from each of the basic food groups |
| FOOD GUIDE PYRAMID/ EATING RIGHT PYRAMID | the pyramid introduced by the United States Department of Agriculture (USDA) in 1992 |
| MY PYRAMID | the updated name of Food Guide Pyramid in 2005 |
| MY PLATE | the updated name of Food Guide Pyramid in 2011 |
| PINGGANG PINOY | Development of it for specific population groups was spearheaded by FNRI in 2015 and was launched in 61st NDAP Convention in 2016. |
| FNRI | Food and Nutrition Research Institute |
| FOOD GUIDE PYRAMID | pyramid is a graphic translation of the current “Your Guide to Good Nutrition” based on the usual dietary pattern of Filipinos in general. |
| DR. RODOLFO F. FLORENTINO | he introduced the FNRI Food Guide Pyramid to the participants and guests of the 22nd FNRI Seminar Series held last July 2-3, 1996, at the FNRI Auditorium. |
| 22ND FNRI SEMINAR SERIES | July 2-3, 1996, at the FNRI Auditorium. |
| NON COMMUNICABLE DISEASES (NCD) | are the leading cause of death worldwide and represent an emerging global health threat eg. heart disease, cancer, chronic respiratory disease, and diabetes, |
| MAJOR NCDs | cardiovascular diseases, cancers, diabetes mellitus and chronic obstructive pulmonary disorder disease (COPD) has direct correlation with the nutritional intake. |
| NATIONAL NUTRITION AND HEALTH SURVEY (2008) | - Increases in the prevalence of Hypertension (peaking @ 40 years old), D.M (peaking b/n ages 50-59 ), and Dyslipidemia - Elevated cholesterol level peaking b/n ages 40-69 years old |
| FNRI CONSUMPTION SURVEY (2006) | - Increased in cereal, bread, bakery products, noodles, and snacks foods from flour - Sugar and syrups including soft drinks - Fats and oils - Meats and meat products’ milk and milk products - Alcoholic products |
| DIETARY STANDARDS | Are compilations of nutrient requirements or allowances in specific quantities |
| DIETARY REQUIREMENTS | Are compilations of nutrient requirements or allowances in specific quantities o Dietary requirement |
| RECOMMENDED DIETARY ALLOWANCE | commonly known also as Recommended Daily Allowance. It is the recommended daily vitamins and mineral intake considered adequate for health people. |
| NUTRITIONAL GUIDELINE FOR FILIPINOS (NGF) | contains all the nutrition messages to healthy living for all age groups from infants to adults, pregnant and lactating women, and the |
| FOOD COMPOSITION TABLE | It contains subsets of nutrient data, descriptors, and photos of foods that were generated and compiled at the FNRI’s Food Composition Laboratory |
| FOOD EXCHANGE LIST | The word exchange refers to the fact that each item on a particular list in the portion listed may be interchanged with any other food item on the same list. |
| FOOD EXCHANGE LIST | used to check out serving sizes for each group of foods and to see what other food choices are available for each group of foods. |
| NUTRITIONAL FOOD LABEL | provides consumers with the information about nutritional properties of food to facilitate the proper selection of diet |
| PHILIPPINE NUTRITION LABELLING ACT OF 2015 | Food Label in the Philippines The State shall protect and promote the right to accurate health information of consumers in relation to the nutritional value and content of food products available in the market |
| CODEX ALIMENTARUS GUIDELINES | Latin for FOOD CODE followed guidelines by the manufacturer |
| NUTRITIONAL LABELLING AND EDUCATION ACT OF 1900 (NLEA) | requires that food labels follow a standard format and provide this nutrition information |
| NUTRIENT REFERENCE VALUES | expressed as % Daily Values that help consumers see how a food fits into an overall daily diet. |
| A statement of identity | describe the product; common name of the food |
| A net weight or contents statement | by weight, volume, or numerical count. It could be in English and metric units. |
| An ingredient statements | located below the Nutrition Facts panel; by common name in descending order by weight |
| Allergen Labelling | eight common allergens must be identified: eggs, milk, wheat, soy, peanuts, type of tree nuts, type of fish, type of shellfish |
| A statement of name and place of business | of the product’s manufacturer, packer, or distributor |
| Country of Origin | a retail-level requirement that provides consumers with notification about the geographic origin of certain foods they buy |
| The Nutrition Facts label | The serving sizes, Amount of calories, Limit these nutrients (Total Fat, Cholesterol, Sodium), Get enough of these nutrients (Dietary Fiber and Vitamins), Percent daily Value (Right side column), Footnote with Daily Value |
| Nutrient Claim | terms used to describe nutrients in foods have approved definitions. |
| Health Claim | our relationship exists between a food and its constituents and health. E.g., Calcium aids in the development of growth of bones and teeth. |
| Reduced of Disease disclaims | it relates to the consumption of food or food constituents to reduce a developing disease or health related conditions |
| Label dates | includes the manufacturing date ang date of expiry/expiration date |
| FREE | means negligible not entirely free |
| CALORIE-FREE | fewer than 5 calories per serving |
| FAT-FREE | less than 0.5 grams of fat per serving |
| TRANS-FAT FREE | less than 0.5 grams of trans fat and 0.5 grams of saturated fat per serving |
| CHOLESTEROL FREE | less than 2 milligrams or less than 2 grams of saturated fat |
| SODIUM-FREE/SALT-FREE | less than 0.5 grams of sugar per serving |
| SUGAR FREE | less than 0.5 grams of sugar per serving |
| SATURATED FAT: | Meats, butter, dairy products |
| SATURATED FAT | - Increase levels of “bad” cholesterol or LDL (low-density lipoprotein) - LDL clogs arteries |
| BAD CHOLESTEROL | LDL (low-density lipoprotein) |
| UNSATURATED FAT | Liquid at room temperature Increase levels of “good” cholesterol or HDL (high density lipoprotein) |
| UNSATURATED FAT: | Vegetable Oils |
| GOOD CHOLESTEROL | HDL (high density lipoprotein) - HDL “grabs” LDL and escorts it to the lover where LDL is broken down and eventually removed from the body |
| LABEL DATES ON FOODS: | Use-by date Self-by date Best if Used By/Before |
| Use-by date | is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula |
| Self-by date | tells the store how long to display the product for sale, for inventory management. It is not a safety date. |
| Best if Used By/Before | date indicates when a product will be of best flavor or quality. It is not a purchase or safety date. |
| BASAL METABOLISM | Measure of energy needed by the body at rest to perform all the internal chemical activities or process 1 calorie per kg weight of the body. |
| BMR/BASAL METABOLIC RATE | Rate of the basal metabolism in a given person at a given time and situation; usually taken in the morning |
| CONDITIONS NECESSARY FOR BMR TEST | - Subject must be fasting or at least 12 hours after meal (usually morning) - Must be awake, lying quietly, free from physical fatigue, nervousness, or tension - Environmental temperature should be between 20-25 C |
| 3 REASONS WHY PEOPLE NEED ENERGY | Basal Metabolism Physical Activity Thermic effect of the body |
| BASAL METABOLISM | the energy needed for basic body processes, such as breathing, heartbeat, nerve activity, etc. to continue working while awake and even at sleep |
| PHYSICAL ACTIVITY | energy needed for activities other than basal metabolism such as work, exercise, sports, etc. |
| THERMIC EFFECT OF THE BODY | 5-10% of an individual's total energy requirement is allocated for the digestion of food. |
| FACTORS AFFECTING BASAL METABOLIC RATE | Surface Area Sex Age Body Composition State of Nutrition Sleep Endocrine Glands Fever |
| Surface Area | the higher or wider the surface area, the greater amount of heat loss will be |
| Sex | women’s metabolism is 5-10% lower than men even if they have the same height and same weight |
| Age | the more person gets older, the slower the metabolic rate. There is rapid increase of BMR in first two years and it declines as they get older. |
| Body Composition | large portion of inactive adipose tissue lowers the BMR |
| State of Nutrition | undernourishment and starvation cause lower metabolism as much as 50% of normal rate. Lower state of nutrition there is decline in BMR |
| Sleep | during sleep metabolic rate falls below 15% due the muscle relaxation. Slower BMR and body processes |
| Endocrine glands | visible regulators of Metabolic Rate |
| Fever | increases BMR about 7 |
| METHODS OF COMPUTUING BMR: | Rule of Thumb Harris Benedict Formula; Resting Energy Expenditure Biologic Body Weight Equation by WHO/FAO/UNO (1984) |
| RULE OF THUMB | utilizes the weight of person in a 24-hour period. 1 calorie per kg weight of the body per hour for an adult. |
| RULE OF THUMB FORMULA | 1kcal x kg(wt.) x 24 Male = 1kcal; Female 9kcal |
| HARRIS BENEDICT FORMULA: RESTING ENERGY EXPENDITURE | commonly used to compute the BMR of the bed-ridden patient. It was developed in 1901. |
| HARRIS BENEDICT FORMULA: RESTING ENERGY EXPENDITURE FORMULA | Female: REE = 655 + (9.6 x wt. in kg) + (1.8 x ht. in cm) – (4.7 x age) Male: REE = 66 + (13.7 x wt. in kg) + (5 x ht. in cm) – 6.8 x age) W = weight t in kilograms (kg) H = height in centimeters (cm) (height in inches x 2.54 = cm) A = age in years. |
| BIOLOGIC BODY WEIGHT | obtain metabolic rate or fat free body size |
| BIOLOGIC BODY WEIGHT FORMULA/EXAMPLE | 50kg 18.8 x 70 = 1,316 kcal 65 kg 21.6 x 70 = 1,512 kcal |
| EQUATION BY WHO/FAO/UNO (1984) | 1.6 x [wt. (kg) + 879] |
| DIET PLANNING PRINCIPLES | Adequacy Balance Kilocalorie Control Nutrient Density Moderation Variety |
| ADEQUACY | adequate amount of nutrients, fibers and others that is sufficient to maintain health |
| BALANCE | providing food in proportion to each other and proportion in body’s need. |
| KILOCALORIE CONTROL | management of food intake |
| NUTRIENT DENSITY | measure of nutrients that food provides relative to energy it provides. Diet plan should have more nutrients or higher nutrient density and the fewer calories |
| MODERATION | moderate, providing enough but not too much |
| VARIETY | various foods, lot of necessary nutrients needed by the body |
| ENERGY FROM FOODS | it is utilized for mechanical work, electrical work, and chemical work |
| KILOCALORIE (kcal) | is the standard unit in measuring heat (food energy). It is commonly shortened to calorie or abbreviated to kcal. |
| FUEL FACTOR | the number of kcalories that 1 g of a nutrient yields when completely oxidized; the fuel factor is 4 or carbohydrate and protein, 9 for fat, and 7 for alcohol |
| INTERNATIONAL SYSTEM UNIT | Food energy is measured in kilocalories: > 1,000 calories = 1kcal |
| JOULE | measure of energy in the system units > 1,000 calories = 1 kcal = 4.184 kJ (kilojoules) |
| kcal = kJ | 1 kcal = 4.184 kJ (kilojoules) |
| FREE FOOD | negligible food value, may be used without calculation into the meal plan unless specifically prohibited by the physician |
| DESIRED BODY WEIGHT/ IDEAL BODY WEIGHT (IBW) | weight at the lowest possible mortality. |
| IBW COMPUTATION METHODS: | Ador Dionisio's Method Tannhauser's Method (Broca Index) |
| ADOR DIONISIO’S METHOD | utilizes height and age regardless of weight and gender |
| IBW - ADM HEIGHT FORMULA | For every 5 feet, allow 100 lbs. for female ✓ For every 5 feet, allow 110 lbs. for male ✓ For each additional inch, allow 2 lbs. each |
| IBW - DM AGE FORMULA | ✓ For every 5 years between 25 to 50 years, 2 lbs. additional |
| TANNHAUSER’S METHOD (BROCA'S INDEX) | DBW = [(ht., cm) – 100)] – [10% (ht.,cm -100)] *take 10% of remainder and subtract from the remainder |
| IBW - TM STEPS IN COMPUTATION | a) Convert height into centimeters. b) Deduct from the height the factor 100 c) To adjust body frame for Filipinos, deduct addition 10% |
| TOTAL ENERGY NEED OR EXPENDITURE | The amount of food energy needed by the body to balance the energy expenditure in order to maintain the body size, body composition, and the level of necessary and desirable physical activities constituents. |
| TOTAL ENERGY NEED OR EXPENDITURE METHODS OF COMPUTATION | Method 1: Based on DBW according to occupation Method 2: Using the Recommended Dietary Allowances for Filipinos Method 3: Recommended by FAO/WHO/UNU (1985) |
| BED PATIENT | are sedentary lifestyles includes reading all-day, writing, eating, watching TV, office works (8 hrs. sitting w/o much movement) |
| LIGHT WORK | cooking, washing dishes, ironing, welding, standing at work w/o doing anything, rapid typing |
| MODERATE WORK | mopping, scrubbing, sweeping, light gardening, carpentry, walking fast, standing at work with moderate arm movements, sitting at work with vigorous arm movements |
| HEAVY WORK | heavy scrubbing, handwashing clothes, fast walking, heavy gardening |
| METHOD 1 - BASED ON DBW ACCORDING TO OCCUPATION | Weight in kilograms x Occupation/Activity = _________ kcal |
| METHOD 2: USING THE RECOMMENDED DIETARY ALLOWANCES FOR FILIPINOS | Recommended Daily Energy Intake for Adults |
| METHOD 3: RECOMMENDED BY FAO/WHO/UNU (1985) | BMR kcal x Type of Activity = _________ kcal |
| VERY LIGHT | sitting and standing, painting, driving, laboratory work, typing, playing musical instruments, sewing, ironing |
| LIGHT | walking on level 2.5-3 mph, tailoring, pressing, garbage work, washing clothes, golfing, sailing, playing table tennis, playing volleyball |
| MODERATE | walking on 3.5-4 mph, plastering, weeding, and hoeing, loading, and stacking bales, scrubbing floors, shopping with heavy load, cycling, skiing, playing tennis, dancing |
| HEAVY | walking with load uphill, tree-felling, work with pick and shovel, playing basketball, swimming, climbing, playing football |
| PHYSICAL NEEDS | approximate percentage increase above basal needs (use lower factor for women) |
| Bed Rest | 10-20% |
| Sedentary | 30% |
| Light Activity | 50-60% |
| Moderately Active | 60-70% |
| Severely Active | 90-110% |
Created by:
vrilaava
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