Question 1

Increased fecal loss of serum protein, especially albumin, causing hypoproteinemia is called _______________.

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Question 2

Describe the food frequency method of nutrition data collection and list its advantages and disadvantages.

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Question 3

List the equation for calculating total energy expenditure (TEE) and describe each of the three basic components of the formula.

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Question 4

Equipment needed for skinfold measurement includes a _______________ and a skinfold caliper.

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Question 5

Give the formula for calculating nitrogen balance.

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Question 6

In healthy individuals, nitrogen _______________ should be equal to nitrogen intake.

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Question 7

Explain how to measure height for a client who is unable to stand up. Describe the pros and cons of the various methods available for measuring height.

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Question 8

_______________ involves scanning the body with radiation photons at two different energy levels.

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Question 9

A clinical state characterized by edema, albuminuria, and decreased plasma albumin often caused by conditions such as systemic lupus erythematosus, renal vein thrombosis, or hypersensitivity to toxic agents is called _______________.

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Question 10

Describe the function of protein and explain each of the following tests for assessing visceral protein in the body: albumin, transferrin, prealbumin, retinol-binding protein.

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Question 11

Describe the formula for calculating adjusted body weight for a client who has had an amputation.

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Question 12

_______________ protein refers to skeletal muscle.

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Question 13

One MET is equivalent to energy expenditure while sitting quietly, which for the average adult approximates _______________ of oxygen uptake per kilogram of body weight per minute.

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Question 14

Explain food insecurity and its impact on residents of the United States. List interventions that the clinician can implement to assist patients who have food security issues.

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Question 15

Waist circumference of  ≥ _______________ inches for women is considered to be predictive of obesity and chronic disease risk in Caucasian, African-American, Hispanic, and Native-American populations.

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Question 16

Give the formula for calculating BMI and list reference ranges.

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Question 17

List the different categories of subjective information on the food- and nutrition-related assessment and give an example of each.

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Question 18

Imagine you are a dietitian setting a client up with a food diary. Describe the process of collecting information and explaining important instructions needed to accurately complete this assessment.

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Question 19

When the term _______________is used, it refers to a measurement of oxygen consumed by a patient who has gone without food for at least 12 hours and has been lying down with little movement in a constant-temperature environment overnight.

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Question 20

_______________ is generally accepted as the most accurate method of measuring body composition.

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Quiz 3: Nutrition Assessment - Foundation of the Nutrition Care Process