FSHN 461 Exam 1 – Food Science and Human Nutrition – Review Notes and
Practice Material
Define MNT - ANS ✔✔is an evidenced based application of NCP
•State the 4 components of NCP - ANS ✔✔Assessment
Dx
Intervention
Monitor and Evaluate
Understand the SOP and SOPP and how they guide nutrition care - ANS ✔✔•SOP = standards of
practic
•SOPP = standards of professional performance(behavior)
SOP reflect the minimum competent level of dietetics practice and professional performance
•SOPP consists of 6 standards representing 6 domains of professional behavior
•Compare and contrast the nutrition screen and assessment - ANS ✔✔SCREEN :process to
identify characteristics known to be associated with nutrition problem
purpose is to identify those with malnutriton or at nutrition risk
ASSESSMENT: evaluation of nut status and req by RD
•Identify the key components of a nutrition assessment - ANS ✔✔anthropometrics
biochemical data
clinical physical exam
, history diet
•Differentiate between a sign and symptom - ANS ✔✔Sign: sees or feels on physical exam,
lab/test results
Symptom: What patient senses and tells you during the history. (usually complaint and
subjective)
•Utilize a variety of prediction equations to estimate ENERGY needs in the normal and obese
patient/client - ANS ✔✔MSJ is more accurate for predicting REE in healthy obese and non-
obese people
-do NOT use adj body weight for MSJ
•State most accurate prediction equation for obese and non-obese, healthy adults - ANS
✔✔MSJ
when very obese (>130% of IBW)
use AdjBW and in the HB formula
•Calculate PROTEIN needs with several different approaches. - ANS ✔✔-Healthy adult .8-1
g/kg/d
•RDA is .8 g/kg/d
-Underwt or losing weight .9-1.2 g/kg/d
-Protein depleted 1.25-2 g/kg/d
-Fracture, infection, trauma, fever 1.5-2 g/kg/d
-Extensive burns 1.5-3 g/kg/d
•Utilize several methods to calculate FLUID needs - ANS ✔✔1mL fluid/kcal
Practice Material
Define MNT - ANS ✔✔is an evidenced based application of NCP
•State the 4 components of NCP - ANS ✔✔Assessment
Dx
Intervention
Monitor and Evaluate
Understand the SOP and SOPP and how they guide nutrition care - ANS ✔✔•SOP = standards of
practic
•SOPP = standards of professional performance(behavior)
SOP reflect the minimum competent level of dietetics practice and professional performance
•SOPP consists of 6 standards representing 6 domains of professional behavior
•Compare and contrast the nutrition screen and assessment - ANS ✔✔SCREEN :process to
identify characteristics known to be associated with nutrition problem
purpose is to identify those with malnutriton or at nutrition risk
ASSESSMENT: evaluation of nut status and req by RD
•Identify the key components of a nutrition assessment - ANS ✔✔anthropometrics
biochemical data
clinical physical exam
, history diet
•Differentiate between a sign and symptom - ANS ✔✔Sign: sees or feels on physical exam,
lab/test results
Symptom: What patient senses and tells you during the history. (usually complaint and
subjective)
•Utilize a variety of prediction equations to estimate ENERGY needs in the normal and obese
patient/client - ANS ✔✔MSJ is more accurate for predicting REE in healthy obese and non-
obese people
-do NOT use adj body weight for MSJ
•State most accurate prediction equation for obese and non-obese, healthy adults - ANS
✔✔MSJ
when very obese (>130% of IBW)
use AdjBW and in the HB formula
•Calculate PROTEIN needs with several different approaches. - ANS ✔✔-Healthy adult .8-1
g/kg/d
•RDA is .8 g/kg/d
-Underwt or losing weight .9-1.2 g/kg/d
-Protein depleted 1.25-2 g/kg/d
-Fracture, infection, trauma, fever 1.5-2 g/kg/d
-Extensive burns 1.5-3 g/kg/d
•Utilize several methods to calculate FLUID needs - ANS ✔✔1mL fluid/kcal
