Nutritional Indices in Adults: Body Mass Index (BMI)
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Questions and Answers

What is the unit of measurement for height in the BMI formula?

  • Feet
  • Centimeters
  • Inches
  • Meters (correct)

    • What is the purpose of using the BMI index?

  • To determine blood pressure
  • To classify underweight, overweight, and obesity in adults (correct)
  • To measure muscle mass
  • To measure bone density

    • If an adult weighs 60kg and is 1.6m tall, what is their BMI?

  • 23.7
  • 23.4 (correct)
  • 23.1
  • 23.8

    • What is the formula for calculating BMI?

    <p>Weight (kg) / Height (m)^2</p> Signup and view all the answers

    A person who weighs 85kg and is 1.9m tall would have a BMI of?

    <p>24.1</p> Signup and view all the answers

    What is the international standard for assessing body size in adults?

    <p>Body Mass Index (BMI)</p> Signup and view all the answers

    What is a limitation of BMI as a measure of body fatness?

    <p>It is affected by fitness and muscle mass.</p> Signup and view all the answers

    What is a consequence of obesity in adults?

    <p>Increased risk of stroke.</p> Signup and view all the answers

    Why is BMI not a perfect measure of body fatness?

    <p>Both a and b.</p> Signup and view all the answers

    What is a health consequence of obesity for adults?

    <p>Increased risk of coronary heart disease.</p> Signup and view all the answers

    What is a factor that affects the relationship between BMI and body fatness?

    <p>Ethnic origin.</p> Signup and view all the answers

    What is a limitation of BMI in comparing figures across ethnic groups?

    <p>It does not account for body shape.</p> Signup and view all the answers

    What is a health consequence of obesity for adults?

    <p>Increased risk of dyslipidemia.</p> Signup and view all the answers

    What is a limitation of BMI?

    <p>It does not provide any indication of the distribution of body fat.</p> Signup and view all the answers

    What is the primary purpose of a balanced diet?

    <p>To maintain health and general well-being</p> Signup and view all the answers

    According to the principles of constructing a balanced diet, what percentage of daily energy intake should be from protein?

    <p>15-20%</p> Signup and view all the answers

    What should be the primary source of food energy in a balanced diet?

    <p>Carbohydrates rich in natural fiber</p> Signup and view all the answers

    What is the recommended intake of saturated fats according to the WHO dietary goals?

    <p>Not more than 10%</p> Signup and view all the answers

    What is the recommended approach to sources rich in energy according to the WHO dietary goals?

    <p>Restrict their consumption</p> Signup and view all the answers

    What is the recommended intake of proteins according to the WHO dietary goals?

    <p>1-20%</p> Signup and view all the answers

    Which of the following is a consequence of chronic inflammation and increased oxidative stress?

    <p>Low quality of life</p> Signup and view all the answers

    Which of the following is an example of a body-building food?

    <p>Fatty fish</p> Signup and view all the answers

    What is the primary function of energy-giving foods?

    <p>To provide energy for the body</p> Signup and view all the answers

    Which of the following is a type of micronutrient?

    <p>Vitamin</p> Signup and view all the answers

    What is the primary classification of foods that includes fruits and vegetables?

    <p>Foods of vegetable origin</p> Signup and view all the answers

    Which of the following is a health consequence of obesity?

    <p>Gallbladder disease</p> Signup and view all the answers

    What is the primary function of protective foods?

    <p>To prevent disease</p> Signup and view all the answers

    Which of the following is a characteristic of macronutrients?

    <p>Essential for growth and maintenance</p> Signup and view all the answers

    What percentage of hospitalized patients with acute illness are at risk of malnutrition?

    <p>40-60%</p> Signup and view all the answers

    What is a common consequence of illness on nutrition status?

    <p>Decline in nutrition status</p> Signup and view all the answers

    What is the primary goal of nutrition screening in healthcare settings?

    <p>To identify persons at risk for nutrition problems</p> Signup and view all the answers

    What is the term for the process of identifying nutrition problems and developing a plan to address them?

    <p>Nutrition care process</p> Signup and view all the answers

    What is an important aspect of a patient's medical history in relation to nutrition?

    <p>All of the above</p> Signup and view all the answers

    What is the primary advantage of using a 24-hour recall method in dietary assessment?

    <p>It is a quick and easy method to assess diet</p> Signup and view all the answers

    Why is it important to consider a patient's social history in nutrition assessment?

    <p>All of the above</p> Signup and view all the answers

    What is the primary goal of nutrition intervention in healthcare settings?

    <p>To prevent malnutrition</p> Signup and view all the answers

    What is the term for the process of monitoring and evaluating a patient's nutrition status over time?

    <p>Nutrition monitoring and evaluation</p> Signup and view all the answers

    What is the primary advantage of using a food record method in dietary assessment?

    <p>It does not rely on the patient's memory</p> Signup and view all the answers

    Study Notes

    Nutritional Indices in Adults

    • The international standard for assessing body size in adults is the body mass index (BMI).
    • BMI is computed using the formula: BMI = Weight (kg) / Height (m²).
    • BMI is a simple index of weight-for-height that classifies underweight, overweight, and obesity in adults.

    Body Mass Index (BMI)

    • BMI is defined as weight in kilograms divided by the square of height in meters (kg/m2).
    • For example, an adult who weighs 70kg and is 1.75m tall has a BMI of 22.9.

    Problems with BMI Use

    • BMI is only a proxy indicator of body fatness.
    • Factors such as fitness (muscle mass), ethnic origin, and puberty can alter the relationship between BMI and body fatness.
    • BMI does not provide any indication of the distribution of body fat and does not fully adjust for the effects of height or body shape, which may be particularly important when comparing figures across ethnic groups.

    Health Consequences of Obesity for Adults

    • Obese individuals are at increased risk for many diseases and health conditions, including:
    • All-causes of death (mortality)
    • Hypertension
    • High LDL cholesterol, low HDL cholesterol, or high levels of triglycerides (Dyslipidemia)
    • Type 2 diabetes
    • Coronary heart disease
    • Stroke
    • Gallbladder disease
    • Osteoarthritis
    • Sleep apnea and breathing problems
    • Chronic inflammation and increased oxidative stress
    • Some cancers (endometrial, breast, colon, kidney, gallbladder, and liver)
    • Low quality of life
    • Mental illness such as clinical depression, anxiety, and other mental disorders
    • Body pain and difficulty with physical functioning

    Dietary Constituents

    • Classification by origin: foods of animal origin and foods of vegetable origin.
    • Classification by chemical composition: proteins, carbohydrates, fats, minerals, and vitamins.
    • Classification by predominant function: body-building foods, energy-giving foods, and protective foods.
    • Classification by nutritive value: cereals, vegetables, fruits, etc.

    Nutrients

    • Macronutrients: proteins, fats, and carbohydrates.
    • Micronutrients: vitamins and minerals.

    Balanced Diet

    • A diet that contains a variety of foods in such quantities and proportions that the need for all nutrients is adequately met for maintaining health, general well-being, and also makes small provisions for extra nutrients to withstand a short duration of leanness.

    Principles of Constructing Balanced Diet

    • Daily requirement of protein should be met (15-20% of daily energy intake).
    • Fats limited to 20-30%.
    • Carbohydrates rich in natural fiber should constitute the remaining food energy.
    • Requirements for micronutrients should be met.

    WHO Dietary Goals

    • Fat should be limited to about 20-30%.
    • Saturated fats should not be more than 10%.
    • High consumption of refined carbohydrates should be avoided.
    • Restrict sources rich in energy.
    • Salt intake should be reduced.
    • Proteins should account for 10-20%.
    • Junk foods should be reduced.

    Nutrition in Health Care

    • Health problems can alter nutrition needs and lead to malnutrition.
    • Hospitalized patients are at risk of malnutrition, with 40-60% of acute illness patients being malnourished, and others declining in nutrition status within 3 weeks.

    How Illness Affects Nutrition Status

    • Reduced food intake due to nausea, inflammation of the mouth, and medication-related GI upset.
    • Interferes with digestion and absorption.
    • Alters metabolism and excretion.

    Identifying Risk for Malnutrition

    • Nutrition screening identifies persons at risk for nutrition problems.
    • Screening must be done within 24 hours after admission.
    • Nutrition assessment includes medical diagnosis, medical record, physical measurements, lab reports, and diet history.

    Planning Care

    • The Nutrition Care Process includes nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.
    • The Nursing Process includes assessment, nursing diagnosis, outcome identification and planning, implementation, and evaluation.

    Historical Information

    • Medical history includes age, gender, weight, prescription drugs, over-the-counter medications, type of illness, and dietary supplements.
    • Social history includes cultural heritage, financial concerns, living situation, who prepares and shops for food, and meal patterns.

    Dietary Assessment Methods

    • 24-hour recall and food record are used to assess dietary intake.
    • Food record is recorded over several days and includes food preparation and meal patterns.

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    Description

    Learn about the international standard for assessing body size in adults, including the calculation of body mass index (BMI) and its formula.

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