What other anthropometric measures could be used to further confirm her nutritional status?
What will be an ideal response?
• It would be important to attempt to determine from which of her body compartments she has lost most of her weight.
• One could use skinfold measurements to assess her percentage of body fat as well as compare her to population standards.
• Additionally, somatic protein stores could be estimated using calculation of upper arm muscle mass.
• Grip-strength could also be a great source of nutritional status/malnutrition risk.
• Physical assessments of key body areas for fat and muscle wasting (e.g. orbital or triceps and temples, clavicles, or quadriceps regions, respectively) would further help
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Yun Jung is a 56-year-old postmenopausal fashion designer from Korea. She is visiting the U.S. for the first time and is having a bit of a challenge adjusting to the food available. She admits she is not very active but does try to eat healthy. She has always been thin and is currently 5' tall and weighs 95 lbs. Her diet typically consists mostly of rice, lots of vegetables (except she doesn't
like spinach or greens), soy, a little fish, and lots of tea. She is not lactose intolerant. On a sight-seeing trip, she twisted her left ankle and fell. She was taken to the emergency room and was shocked to find that she had fractured her left fibula. The x-ray confirmed type 1 osteoporosis. What would be the most effective way to treat Yun Jung's osteoporosis based on research today? a. Hormone replacement therapy (HRT) b. Selective estrogen receptor modulators (SERM) c. Bisphosphonates (e.g., Fosamax) d. Calcium supplement with vitamin D
Aseptically packaging food is a process
A. in which sterilized foods go into sterilized packaging under sterile conditions. B. in which the food is sterilized in the package. C. in which the foods are handled in sterilized plants. D. which creates space food.
Which statement about spreadable margarines made from polyunsaturated oils is true? a. If the label reads "0 g trans fat," this guarantees the product is completely trans fat free. b. The oil remains a liquid at lower temperatures after the hydrogen is added
c. The margarine becomes less saturated than the original oil. d. Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it. e. The oil is treated with preservative additives such as BHA and BHT during processing.
Which food is a very good source of vitamin A??
A) ?corn B) ?pumpkin pie C) ?baked potato D) ?whole-grain bread