FSHN 420 Exam 1 – Food Science and Human Nutrition – Review Notes and
Study Material
24 hours - ANS ✔✔Nutrition screening is required within ____ of hospital admission
PES statement - ANS ✔✔Nutrition diagnosis includes a clear and simple _____
Nutrition Intervention - ANS ✔✔______ translates assessment data into strategies or actions to
meet established objectives
Interventions - ANS ✔✔_____ should be specific: what, where, when, how
Nutrition intervention - ANS ✔✔_____ should address each problem in assessment
Nutrition intervention - ANS ✔✔During ______ a patient's plan should change as the condition
does
Monitoring and evaluation - ANS ✔✔The goal of ____________ is to measure the impact of
interventions and meet nutritional needs of patient
M/E - ANS ✔✔Step for determining reasons for unmet objectives and determining new
strategies
Nutritional care record - ANS ✔✔The _____ ensures nutrition care will be relevant, thorough,
and effective by identifying problems and setting criteria to evaluate care
Important for accreditation and peer review
,Diet modification - ANS ✔✔Examples of _____:
Adjust level, ratio, or balance or PRO, fat, and CHO
Rearrange number and frequency of meals
Change route of delivery of nutrients
Body weight - ANS ✔✔______ ______ is an indicator of energy adequacy or inadequacy
60-70 - ANS ✔✔____ ____% of total energy expenditure is basal and resting expenditure
Resting Energy Expenditure - ANS ✔✔Body size
Body Composition
Age
Gender
Hormonal status
Caffeine, nicotine, and alcohol
Fever
Extreme environmental temperatures
Direct Calorimetry - ANS ✔✔MEASURING ENERGY EXP
Human calorimeter
Measure heat production
Indirect calorimetry - ANS ✔✔MEASURING ENERGY EXP
,Used in clinical practice
Provides info on substrate utilization through the respiratory quotient (RQ)
Protein needs - ANS ✔✔Disease state ranked by _______
1) Major burn
2) Skeletal trauma
3) Severe sepsis
4) Infection
0.8 - ANS ✔✔PRO REQUIREMENTS
Normal
___ g pro/kg BW/d
0.8-1.2 - ANS ✔✔PRO REQUIREMENTS
Mild (minor surgery, infection)
___ g pro/kg BW/d
1.2-1.8 - ANS ✔✔PRO REQUIREMENTS
Moderate (major surgery, infection, skeletal trauma)
___ g pro/kg BW/d
1.6-2.2 - ANS ✔✔PRO REQUIREMENTS
, Severe (infection, multiple injuries, trauma, major burns)
___ g pro/kg BW/d
20 - ANS ✔✔___ % of the population alters their diet because of adverse reactions to food
(ARF)
IgE - ANS ✔✔____-mediated food allergy
Anaphylaxis
Asthma
Food-dependent exercise-induced
Latex allergy
Oral allergy syndrome
Uriticaria
Mixed IgE
Non-IgE - ANS ✔✔_____ and ______ mediated food allergy
May involve other immunoglobulins
Eosinophilic esophagitis
Eosinophilic gastroenteritis
Cell - ANS ✔✔____-mediated
Celiac disease
Food protein-induced enterocolitis syndrome (FPIES)
Study Material
24 hours - ANS ✔✔Nutrition screening is required within ____ of hospital admission
PES statement - ANS ✔✔Nutrition diagnosis includes a clear and simple _____
Nutrition Intervention - ANS ✔✔______ translates assessment data into strategies or actions to
meet established objectives
Interventions - ANS ✔✔_____ should be specific: what, where, when, how
Nutrition intervention - ANS ✔✔_____ should address each problem in assessment
Nutrition intervention - ANS ✔✔During ______ a patient's plan should change as the condition
does
Monitoring and evaluation - ANS ✔✔The goal of ____________ is to measure the impact of
interventions and meet nutritional needs of patient
M/E - ANS ✔✔Step for determining reasons for unmet objectives and determining new
strategies
Nutritional care record - ANS ✔✔The _____ ensures nutrition care will be relevant, thorough,
and effective by identifying problems and setting criteria to evaluate care
Important for accreditation and peer review
,Diet modification - ANS ✔✔Examples of _____:
Adjust level, ratio, or balance or PRO, fat, and CHO
Rearrange number and frequency of meals
Change route of delivery of nutrients
Body weight - ANS ✔✔______ ______ is an indicator of energy adequacy or inadequacy
60-70 - ANS ✔✔____ ____% of total energy expenditure is basal and resting expenditure
Resting Energy Expenditure - ANS ✔✔Body size
Body Composition
Age
Gender
Hormonal status
Caffeine, nicotine, and alcohol
Fever
Extreme environmental temperatures
Direct Calorimetry - ANS ✔✔MEASURING ENERGY EXP
Human calorimeter
Measure heat production
Indirect calorimetry - ANS ✔✔MEASURING ENERGY EXP
,Used in clinical practice
Provides info on substrate utilization through the respiratory quotient (RQ)
Protein needs - ANS ✔✔Disease state ranked by _______
1) Major burn
2) Skeletal trauma
3) Severe sepsis
4) Infection
0.8 - ANS ✔✔PRO REQUIREMENTS
Normal
___ g pro/kg BW/d
0.8-1.2 - ANS ✔✔PRO REQUIREMENTS
Mild (minor surgery, infection)
___ g pro/kg BW/d
1.2-1.8 - ANS ✔✔PRO REQUIREMENTS
Moderate (major surgery, infection, skeletal trauma)
___ g pro/kg BW/d
1.6-2.2 - ANS ✔✔PRO REQUIREMENTS
, Severe (infection, multiple injuries, trauma, major burns)
___ g pro/kg BW/d
20 - ANS ✔✔___ % of the population alters their diet because of adverse reactions to food
(ARF)
IgE - ANS ✔✔____-mediated food allergy
Anaphylaxis
Asthma
Food-dependent exercise-induced
Latex allergy
Oral allergy syndrome
Uriticaria
Mixed IgE
Non-IgE - ANS ✔✔_____ and ______ mediated food allergy
May involve other immunoglobulins
Eosinophilic esophagitis
Eosinophilic gastroenteritis
Cell - ANS ✔✔____-mediated
Celiac disease
Food protein-induced enterocolitis syndrome (FPIES)
