Discuss the different types of historical data collected for a nutrition assessment
?The medical history describes the patient's current and ongoing medical issues; this information is helpful because numerous medical problems and their treatments can interfere with food intake or require dietary changes. The medical history generally includes the family medical history as well; this information may reveal genetic susceptibilities for diseases that can potentially be prevented with dietary and lifestyle changes. Many different medications can have detrimental effects on nutrition status, and various components of foods and dietary supplements can interact with medications. Personal and social factors influence food choices as well as a person's ability to manage health and nutrition problems. For example, cultural background or religious beliefs can affect food preferences, whereas financial concerns may restrict access to health care and nutritious foods. A food and nutrition history is a detailed account of a person's dietary practices. It includes information about food intake, lifestyle habits, and other factors that affect food choices, such as food allergies or beliefs about nutrition and health. The procedure often includes an interview about recent food intake and a survey about usual food choices. The food and nutrition history may help the dietitian uncover current or potential nutrition problems or patterns of behavior that contribute to health problems.
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The microvilli in the small intestine are collectively called the
A) lacteals. B) brush border. C) rugae. D) enterocytes.
The electronic benefit transfer card can be used to purchase
A. alcohol. B. paper products. C. food. D. tobacco.
You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat. Why is this affecting the tenderness and your enjoyment of this piece of meat?
a. The shoulder cut should have been cooked by a moist-heat cookery method. b. The shoulder cut should have been cooked by a dry-heat cookery method. c. You neglected to remove the collagen before cooking. d. You neglected to remove the elastin before cooking. e. You neglected to remove the reticulin before cooking.
Overweight in children is defined as having a BMI in what percentile range?
A) 75th-84th B) 85th-94th C) 95th-99th D) 100th and above