Slideshow is from the University of Michigan Medical School's M1 Endocrine / Reproduction sequence
View additional course materials on Open.Michigan:
openmi.ch/med-M1Endo
This document provides an overview of basic nutrition concepts including essential nutrients, their food sources, roles in the body, and consequences of deficiencies. It discusses national guidelines for good nutrition and combating undernutrition. Key points covered include macronutrients like carbohydrates, proteins, and fats; micronutrients like vitamins and minerals; causes and indicators of undernutrition like stunting and wasting; and strategies to prevent deficiencies such as food fortification, supplementation, and improving maternal and child nutrition.
The document discusses nutrition assessment, which is the first step in planning and evaluating nutritional care. Nutrition assessment involves obtaining and interpreting multiple types of information, including anthropometrics, biochemistry, clinical factors, and dietary intake. Anthropometrics measures body size, shape, and composition using tools like BMI, waist circumference, and skin fold thickness. Biochemistry involves analyzing blood, urine, tissues, and functional tests. Clinical assessment obtains medical history and examines signs and symptoms. Dietary intake methods measure usual food and nutrient consumption. Together, this comprehensive assessment identifies nutritional risks and needs.
Infant Nutrition Birth to 12 Months 03 21 21Earlene McNair
The document discusses best practices for infant nutrition from birth to 12 months, including the benefits of breastfeeding, appropriate solid foods and beverages for infants, infant growth patterns, recognizing hunger and fullness cues, and avoiding choking hazards. It provides guidance on introducing complementary foods at 6 months, advancing textures, introducing finger foods, weaning from bottles, and transitioning to a cup. The overall goal is supporting healthy infant development through appropriate nutrition.
This document provides an overview of nutrition for 6th grade students. It defines nutrition and discusses the six major nutrients: carbohydrates, proteins, vitamins and minerals, fats, and water. For each nutrient, it describes where they are found and their functions in the body. The document emphasizes that a balanced diet with fruits, vegetables, whole grains, lean proteins and healthy fats promotes good health and recommends drinking water as the best source of hydration.
Swimming is a sport that involves moving through water using the entire body. There are various competitive swimming strokes including breaststroke, butterfly, backstroke, freestyle, and individual medley. Swimming has been practiced since ancient times and has been an Olympic sport since 1896. It is considered a full-body exercise that provides cardiovascular and muscular benefits while being low impact, making it a suitable exercise for people of all ages and physical abilities. Common equipment used in swimming includes swimsuits, goggles, caps, kickboards, paddles, and pull buoys.
The document provides 10 tips for healthy eating and weight loss. It recommends: 1) eating a substantial breakfast, 2) eating 3 cups of vegetables and 2 fruits daily, 3) scheduling time for weekly grocery shopping, 4) walking 10,000 steps or exercising 1 hour daily, 5) sitting down to eat meals, 6) always carrying protein-rich snacks, 7) drinking green tea after meals, 8) drinking water instead of sugary drinks, 9) choosing whole grain breads and cereals, and 10) eating carbohydrates and proteins together.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
This document provides an overview of basic nutrition concepts including essential nutrients, their food sources, roles in the body, and consequences of deficiencies. It discusses national guidelines for good nutrition and combating undernutrition. Key points covered include macronutrients like carbohydrates, proteins, and fats; micronutrients like vitamins and minerals; causes and indicators of undernutrition like stunting and wasting; and strategies to prevent deficiencies such as food fortification, supplementation, and improving maternal and child nutrition.
The document discusses nutrition assessment, which is the first step in planning and evaluating nutritional care. Nutrition assessment involves obtaining and interpreting multiple types of information, including anthropometrics, biochemistry, clinical factors, and dietary intake. Anthropometrics measures body size, shape, and composition using tools like BMI, waist circumference, and skin fold thickness. Biochemistry involves analyzing blood, urine, tissues, and functional tests. Clinical assessment obtains medical history and examines signs and symptoms. Dietary intake methods measure usual food and nutrient consumption. Together, this comprehensive assessment identifies nutritional risks and needs.
Infant Nutrition Birth to 12 Months 03 21 21Earlene McNair
The document discusses best practices for infant nutrition from birth to 12 months, including the benefits of breastfeeding, appropriate solid foods and beverages for infants, infant growth patterns, recognizing hunger and fullness cues, and avoiding choking hazards. It provides guidance on introducing complementary foods at 6 months, advancing textures, introducing finger foods, weaning from bottles, and transitioning to a cup. The overall goal is supporting healthy infant development through appropriate nutrition.
This document provides an overview of nutrition for 6th grade students. It defines nutrition and discusses the six major nutrients: carbohydrates, proteins, vitamins and minerals, fats, and water. For each nutrient, it describes where they are found and their functions in the body. The document emphasizes that a balanced diet with fruits, vegetables, whole grains, lean proteins and healthy fats promotes good health and recommends drinking water as the best source of hydration.
Swimming is a sport that involves moving through water using the entire body. There are various competitive swimming strokes including breaststroke, butterfly, backstroke, freestyle, and individual medley. Swimming has been practiced since ancient times and has been an Olympic sport since 1896. It is considered a full-body exercise that provides cardiovascular and muscular benefits while being low impact, making it a suitable exercise for people of all ages and physical abilities. Common equipment used in swimming includes swimsuits, goggles, caps, kickboards, paddles, and pull buoys.
The document provides 10 tips for healthy eating and weight loss. It recommends: 1) eating a substantial breakfast, 2) eating 3 cups of vegetables and 2 fruits daily, 3) scheduling time for weekly grocery shopping, 4) walking 10,000 steps or exercising 1 hour daily, 5) sitting down to eat meals, 6) always carrying protein-rich snacks, 7) drinking green tea after meals, 8) drinking water instead of sugary drinks, 9) choosing whole grain breads and cereals, and 10) eating carbohydrates and proteins together.
Nutrition involves the study of foods, nutrients, and their effects on health. Nutrients are chemical substances in food that are used by the body for growth and health, and include carbohydrates, protein, fats, vitamins, minerals, and water. Good nutrition requires consuming a variety of foods to meet dietary guidelines and maintain a balanced diet for optimal health and disease prevention. Malnutrition can result from inadequate or excessive nutrient intake and has negative health consequences. Food additives are used to preserve foods but some have been found to potentially cause harm.
This document provides a food exchange list table with the carbohydrate, protein, fat, and calorie content of common food groups. It then shows a sample daily meal plan distributed into breakfast, lunch, dinner, and snacks that meets the prescribed daily macronutrient goals of 336g carbohydrates, 84g protein, and 63g fat for a 45-year-old male patient. The meal plan was created by calculating the macronutrient contributions of each food group and distributing the exchanges across meals to meet the daily totals.
The document discusses several key nutrition standards and guidelines used in the United States, including:
- Dietary Reference Intakes (DRI) which establish recommendations for nutrient intake including the Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).
- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
- USDA Food Guides including MyPyramid which group foods and recommend daily servings to help people achieve a healthy diet.
- Food labels and daily values which provide information on calories and nutrients to help consumers make informed choices.
Case Presentation in Nutrition and Diet TheraphyDivina De Buton
Kadim, a 29-year-old stock exchange manager, was admitted to the cardiac intensive care unit with symptoms of a heart attack. His blood work showed high cholesterol, triglycerides, and LDL. He was placed on a low-cholesterol, low-fat, low-sodium diet by the dietician. Kadim needs to learn about his cardiac condition and diet to lower his risk of further heart problems.
Nutrition & Diet therapy Lecture Midterm to FinalsRochelle Ortillo
This document provides nutrition guidelines for infants, children, adolescents, and adults at different life stages. For infants, it recommends introducing rice cereal at 6 months and other grains, fruits, vegetables, meats, and yogurts between 6-12 months. It notes common nutrition issues like premature birth, cystic fibrosis, and failure to thrive in infancy. For children, it emphasizes balanced nutrition for growth. Key guidelines are provided for toddlers, preschoolers, and school-aged children. Common adolescent nutrition issues like eating disorders, obesity, and substance abuse are also outlined.
Chapter 12: Nutrition through the Life Span: Later Adulthoodrudisillds
The document discusses nutrition needs and concerns for older adults. It notes that the U.S. population is aging, with those over 65 being the fastest growing group. Maintaining good nutrition and lifestyle habits can help slow the aging process. Key nutrition-related health issues that older adults may face include risks of cataracts, macular degeneration, arthritis, and declines in brain and cognitive functions like with Alzheimer's disease. Nutrient needs also change with age, such as requiring more protein and vitamins D and B12. Food choices and eating habits can be challenging for older adults living alone.
The document provides 10 tips for a healthy digestive system, including chewing food well, eating slowly, exercising daily, eating smaller balanced meals, staying hydrated, getting enough fiber from fruits and vegetables, limiting tea and coffee, avoiding spicy foods if suffering from digestive issues, and not smoking or drinking excess alcohol which can negatively impact digestion. It also provides contact information for more information on healthcare marketing from HBT Media Management.
This document discusses neonatal and infant nutrition. It covers:
1. The importance of fetal and breastfeeding nutrition for short and long-term health outcomes. Breastfeeding provides optimal nutrition as well as protection from diseases for both infant and mother.
2. Guidelines for assessing adequate breastfeeding including weight gain patterns, number of wet diapers, stool frequency and appearance. Supplements like vitamin K may be needed for breastfed infants.
3. Risks of intrauterine growth restriction including hypoglycemia, necrotizing enterocolitis and problems of prematurity. Guidelines are provided for feeding preterm or growth restricted infants to minimize risks like NEC.
The metabolic syndrome is a constellation of conditions that increases the risk of atherosclerotic cardiovascular disease and type 2 diabetes. It is characterized by central obesity, high blood pressure, high blood sugar, high triglycerides, and low HDL cholesterol. The metabolic syndrome is caused by excess caloric intake and sedentary lifestyle and predisposes patients to insulin resistance. It affects 10-40% of adults worldwide and presents a major health challenge.
Nutrition Month PPT as of 16 June 2021.pptxFremannCruz
This document outlines a presentation on nutrition month in the Philippines. It discusses the country's nutrition situation including high rates of stunting, wasting, and micronutrient deficiencies. The objectives of the 2021 nutrition month campaign are to educate stakeholders on the first 1000 days strategy, encourage collaboration to address malnutrition, and engage stakeholders in discussions. The presentation positioning statement calls for working together to end all forms of malnutrition by scaling up actions in the first 1000 days of life. Target audiences and key messages are identified. The presentation discusses opportunities for various stakeholders like government, private sector, media, and civil society to support nutrition through policies, programs, budgets, advocacy, and community empowerment.
The document discusses infant and young child feeding (IYCF). It defines IYCF as referring to infants from 0-11 months and young children up to 2 years. Poor feeding practices are responsible for over 50% of deaths in children under 5 globally. The document outlines the key recommendations of the WHO/UNICEF Global Strategy for IYCF, including exclusive breastfeeding for 6 months, introducing complementary foods at 6 months, and continuing breastfeeding for up to 2 years or beyond. It also discusses gaps in nutrient requirements that complementary foods need to address and provides counseling guidelines to promote appropriate IYCF practices.
Chapter 13 Nutrition and care Assessment KellyGCDET
This document discusses how illness can affect nutrition status. It explains that illnesses and their treatments may reduce appetite and food intake. It also notes that chronic illnesses may require long-term dietary adjustments. The document also outlines the nutrition care process, which includes nutrition assessment, diagnosis, intervention, and monitoring. It provides details on the components of a nutrition assessment, including medical history, dietary assessment, anthropometric data, biochemical analyses, and physical examination.
1) Vitamins and minerals are essential micronutrients that must be obtained through diet as the body cannot synthesize enough for its needs.
2) They include fat soluble vitamins A, D, E, K and water soluble B complex and C vitamins.
3) Guidelines on vitamin A recommend 100,000 IU per day for infants 6-12 months and 200,000 IU for children 1-5 years.
Childhood obesity is a medical condition where children weigh more than expected according to their age and height. It is caused by genetics, lack of physical activity, unhealthy eating habits, and medical or psychological conditions. Complications include type 2 diabetes, high cholesterol, high blood pressure, bullying, learning problems, and depression. Prevention involves limiting sugary drinks and eating outside food, providing fruits and vegetables, encouraging physical activity, limiting screen time, ensuring enough sleep, and making healthier choices.
The document discusses the Western diet and lifestyle, which is characterized by high intake of red meat, sugary foods, processed foods and low intake of fruits and vegetables. This diet and lifestyle leads to poor health outcomes like high blood pressure, blood sugar and body fat. The Paleo diet aims to emulate the diet of the Paleolithic era by focusing on lean meats, fish, fruits, vegetables and nuts and excluding dairy, grains and legumes. While the Paleo diet may provide health benefits like reduced inflammation and improved cholesterol, it can be expensive and restrictive to eliminate many food groups long-term. More research is still needed on its long term effects.
This document provides information and formulas for calculating various nutrition and body composition metrics such as BMI, ideal body weight, basal energy expenditure, total energy expenditure, macronutrient requirements and ideal body fat percentage. It includes sample calculations for a case study patient with details of age, height, weight and gender. Key metrics calculated for the patient include BMI, adjusted body weight, basal energy expenditure, total energy needs, macronutrient amounts and ideal body fat percentage, which indicates obesity.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
The Malolos Republic was established in 1898 with the inauguration of the Malolos Congress at Barasoain Church. The congress drafted the Malolos Constitution and established a republic with three branches of government - legislative, executive, and judicial. Some initial accomplishments of the Malolos Republic included establishing a national taxation system, creating a national budget, and founding schools like the Military Academy of Malolos.
Assessment of the Breast, Axilla _ Genitalia, Educational Platform.pptxMuhammadAbbasWali
This document provides guidance on assessing the breast, axilla, and genitalia. It outlines the objectives, anatomy, techniques for clinical breast and testicular examinations. Key steps include inspection, palpation of breasts and axillae, examination of nipples, and teaching self-breast exams. For genital exams, it describes assessing medical history, external genitalia, and bimanual pelvic examinations. The goal is to perform sensitive, thorough exams and educate patients on self-exams.
This document discusses relative intensity (RI) and how it can be used in program design. RI refers to the effort level as a percentage of one's maximum lift and is calculated by dividing the weight used by the predicted 1RM. The document provides examples of how to vary RI over multiple sets and weeks to continually challenge the body. It also outlines movement patterns and exercise options to consider for upper body, lower body, and total body sessions as well as factors for effective program design.
BRC Global Standards Self-Assessment Tool for Food Safety Issue 6.Faten Dyab
The document provides information about a self-assessment tool from BRC Global Standards to help companies assess their operations against the requirements of the BRC Global Standard for Food Safety. It includes sections on how to use the tool, training resources, and contact information. The tool covers each requirement of the Standard through checklists and allows companies to add comments or identify areas for improvement. While intended to help preparation for audits, the tool alone is not considered evidence of an internal audit.
This document provides a food exchange list table with the carbohydrate, protein, fat, and calorie content of common food groups. It then shows a sample daily meal plan distributed into breakfast, lunch, dinner, and snacks that meets the prescribed daily macronutrient goals of 336g carbohydrates, 84g protein, and 63g fat for a 45-year-old male patient. The meal plan was created by calculating the macronutrient contributions of each food group and distributing the exchanges across meals to meet the daily totals.
The document discusses several key nutrition standards and guidelines used in the United States, including:
- Dietary Reference Intakes (DRI) which establish recommendations for nutrient intake including the Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).
- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
- USDA Food Guides including MyPyramid which group foods and recommend daily servings to help people achieve a healthy diet.
- Food labels and daily values which provide information on calories and nutrients to help consumers make informed choices.
Case Presentation in Nutrition and Diet TheraphyDivina De Buton
Kadim, a 29-year-old stock exchange manager, was admitted to the cardiac intensive care unit with symptoms of a heart attack. His blood work showed high cholesterol, triglycerides, and LDL. He was placed on a low-cholesterol, low-fat, low-sodium diet by the dietician. Kadim needs to learn about his cardiac condition and diet to lower his risk of further heart problems.
Nutrition & Diet therapy Lecture Midterm to FinalsRochelle Ortillo
This document provides nutrition guidelines for infants, children, adolescents, and adults at different life stages. For infants, it recommends introducing rice cereal at 6 months and other grains, fruits, vegetables, meats, and yogurts between 6-12 months. It notes common nutrition issues like premature birth, cystic fibrosis, and failure to thrive in infancy. For children, it emphasizes balanced nutrition for growth. Key guidelines are provided for toddlers, preschoolers, and school-aged children. Common adolescent nutrition issues like eating disorders, obesity, and substance abuse are also outlined.
Chapter 12: Nutrition through the Life Span: Later Adulthoodrudisillds
The document discusses nutrition needs and concerns for older adults. It notes that the U.S. population is aging, with those over 65 being the fastest growing group. Maintaining good nutrition and lifestyle habits can help slow the aging process. Key nutrition-related health issues that older adults may face include risks of cataracts, macular degeneration, arthritis, and declines in brain and cognitive functions like with Alzheimer's disease. Nutrient needs also change with age, such as requiring more protein and vitamins D and B12. Food choices and eating habits can be challenging for older adults living alone.
The document provides 10 tips for a healthy digestive system, including chewing food well, eating slowly, exercising daily, eating smaller balanced meals, staying hydrated, getting enough fiber from fruits and vegetables, limiting tea and coffee, avoiding spicy foods if suffering from digestive issues, and not smoking or drinking excess alcohol which can negatively impact digestion. It also provides contact information for more information on healthcare marketing from HBT Media Management.
This document discusses neonatal and infant nutrition. It covers:
1. The importance of fetal and breastfeeding nutrition for short and long-term health outcomes. Breastfeeding provides optimal nutrition as well as protection from diseases for both infant and mother.
2. Guidelines for assessing adequate breastfeeding including weight gain patterns, number of wet diapers, stool frequency and appearance. Supplements like vitamin K may be needed for breastfed infants.
3. Risks of intrauterine growth restriction including hypoglycemia, necrotizing enterocolitis and problems of prematurity. Guidelines are provided for feeding preterm or growth restricted infants to minimize risks like NEC.
The metabolic syndrome is a constellation of conditions that increases the risk of atherosclerotic cardiovascular disease and type 2 diabetes. It is characterized by central obesity, high blood pressure, high blood sugar, high triglycerides, and low HDL cholesterol. The metabolic syndrome is caused by excess caloric intake and sedentary lifestyle and predisposes patients to insulin resistance. It affects 10-40% of adults worldwide and presents a major health challenge.
Nutrition Month PPT as of 16 June 2021.pptxFremannCruz
This document outlines a presentation on nutrition month in the Philippines. It discusses the country's nutrition situation including high rates of stunting, wasting, and micronutrient deficiencies. The objectives of the 2021 nutrition month campaign are to educate stakeholders on the first 1000 days strategy, encourage collaboration to address malnutrition, and engage stakeholders in discussions. The presentation positioning statement calls for working together to end all forms of malnutrition by scaling up actions in the first 1000 days of life. Target audiences and key messages are identified. The presentation discusses opportunities for various stakeholders like government, private sector, media, and civil society to support nutrition through policies, programs, budgets, advocacy, and community empowerment.
The document discusses infant and young child feeding (IYCF). It defines IYCF as referring to infants from 0-11 months and young children up to 2 years. Poor feeding practices are responsible for over 50% of deaths in children under 5 globally. The document outlines the key recommendations of the WHO/UNICEF Global Strategy for IYCF, including exclusive breastfeeding for 6 months, introducing complementary foods at 6 months, and continuing breastfeeding for up to 2 years or beyond. It also discusses gaps in nutrient requirements that complementary foods need to address and provides counseling guidelines to promote appropriate IYCF practices.
Chapter 13 Nutrition and care Assessment KellyGCDET
This document discusses how illness can affect nutrition status. It explains that illnesses and their treatments may reduce appetite and food intake. It also notes that chronic illnesses may require long-term dietary adjustments. The document also outlines the nutrition care process, which includes nutrition assessment, diagnosis, intervention, and monitoring. It provides details on the components of a nutrition assessment, including medical history, dietary assessment, anthropometric data, biochemical analyses, and physical examination.
1) Vitamins and minerals are essential micronutrients that must be obtained through diet as the body cannot synthesize enough for its needs.
2) They include fat soluble vitamins A, D, E, K and water soluble B complex and C vitamins.
3) Guidelines on vitamin A recommend 100,000 IU per day for infants 6-12 months and 200,000 IU for children 1-5 years.
Childhood obesity is a medical condition where children weigh more than expected according to their age and height. It is caused by genetics, lack of physical activity, unhealthy eating habits, and medical or psychological conditions. Complications include type 2 diabetes, high cholesterol, high blood pressure, bullying, learning problems, and depression. Prevention involves limiting sugary drinks and eating outside food, providing fruits and vegetables, encouraging physical activity, limiting screen time, ensuring enough sleep, and making healthier choices.
The document discusses the Western diet and lifestyle, which is characterized by high intake of red meat, sugary foods, processed foods and low intake of fruits and vegetables. This diet and lifestyle leads to poor health outcomes like high blood pressure, blood sugar and body fat. The Paleo diet aims to emulate the diet of the Paleolithic era by focusing on lean meats, fish, fruits, vegetables and nuts and excluding dairy, grains and legumes. While the Paleo diet may provide health benefits like reduced inflammation and improved cholesterol, it can be expensive and restrictive to eliminate many food groups long-term. More research is still needed on its long term effects.
This document provides information and formulas for calculating various nutrition and body composition metrics such as BMI, ideal body weight, basal energy expenditure, total energy expenditure, macronutrient requirements and ideal body fat percentage. It includes sample calculations for a case study patient with details of age, height, weight and gender. Key metrics calculated for the patient include BMI, adjusted body weight, basal energy expenditure, total energy needs, macronutrient amounts and ideal body fat percentage, which indicates obesity.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
The Malolos Republic was established in 1898 with the inauguration of the Malolos Congress at Barasoain Church. The congress drafted the Malolos Constitution and established a republic with three branches of government - legislative, executive, and judicial. Some initial accomplishments of the Malolos Republic included establishing a national taxation system, creating a national budget, and founding schools like the Military Academy of Malolos.
Assessment of the Breast, Axilla _ Genitalia, Educational Platform.pptxMuhammadAbbasWali
This document provides guidance on assessing the breast, axilla, and genitalia. It outlines the objectives, anatomy, techniques for clinical breast and testicular examinations. Key steps include inspection, palpation of breasts and axillae, examination of nipples, and teaching self-breast exams. For genital exams, it describes assessing medical history, external genitalia, and bimanual pelvic examinations. The goal is to perform sensitive, thorough exams and educate patients on self-exams.
This document discusses relative intensity (RI) and how it can be used in program design. RI refers to the effort level as a percentage of one's maximum lift and is calculated by dividing the weight used by the predicted 1RM. The document provides examples of how to vary RI over multiple sets and weeks to continually challenge the body. It also outlines movement patterns and exercise options to consider for upper body, lower body, and total body sessions as well as factors for effective program design.
BRC Global Standards Self-Assessment Tool for Food Safety Issue 6.Faten Dyab
The document provides information about a self-assessment tool from BRC Global Standards to help companies assess their operations against the requirements of the BRC Global Standard for Food Safety. It includes sections on how to use the tool, training resources, and contact information. The tool covers each requirement of the Standard through checklists and allows companies to add comments or identify areas for improvement. While intended to help preparation for audits, the tool alone is not considered evidence of an internal audit.
This document provides an overview of nutrition for sports and exercise. It covers types of exercise like aerobic and anaerobic activity. It discusses the benefits of both aerobic and anaerobic exercise. It also outlines the different energy sources used during physical activity like phosphagens, carbohydrates, and fat. Specific topics covered include carbohydrate loading, fluid needs, protein requirements, and vitamins/minerals for athletes.
Organic System Plans: Field and Row Crops and Pasture and Range SystemsElisaMendelsohn
This document provides an example of an organic system plan for a Midwestern crop farm applying for organic certification. It includes maps of the farm and fields, a field history sheet detailing past crops grown, and a main application form covering the farm plan, soil and crop fertility management, crop management practices, and plans for maintaining organic integrity. Supplementary documents are also included to provide additional information required by certifiers. The goal is to help farmers understand the level of detail certifiers expect in an organic system plan and application for certification.
The document discusses the triphasic nature of muscle action, which consists of three phases - eccentric, isometric, and concentric. It explains that all dynamic movements begin with an eccentric muscle action, and emphasizes training the stretch reflex and stretch shortening cycle. The document also discusses different training methods like French contrast training and a triphasic undulating block model to effectively stress the muscles in different ways over time through concentrated loads, specificity, and systematic implementation of training parameters.
Organic System Plan (OSP) Templates for CertifiersGardening
This document provides templates for organic system plans (OSPs) that can be used by organic certifying agencies. It includes templates for organic farm plans, organic farm plan updates, organic livestock plans, and organic handling plans. The templates are designed to address the requirements for OSPs under the National Organic Program, including practices, inputs, monitoring, recordkeeping, management, and other information required. The templates are available for certifiers and others to adapt as needed.
This document discusses methods for assessing dietary intake and nutritional status at both population and individual levels. It describes national food supply surveys, household income and expenditure surveys, and individual dietary assessment tools like 24-hour dietary recalls and food frequency questionnaires. The relationship between dietary intake assessment and nutritional assessment is explained, highlighting the importance of evaluating nutrient adequacy in addition to food consumption.
This document discusses various methods for assessing diet and physical activity, including their advantages and limitations. Food frequency questionnaires, 24-hour dietary recalls, and biomarkers can be used to evaluate individual food and nutrient intake, though self-reported methods are prone to error and bias. Multiple 24-hour recalls provide a better estimate of usual intake than a single recall. Physical activity can be assessed using International Physical Activity Questionnaires, though self-reported measures are not always accurate.
The document is a 24-hour diet and activity recall form for a 52-year-old female client named KM. It details all foods and beverages consumed over a 24-hour period, along with preparation methods and locations. A comparison chart shows the client's actual intake compared to recommended intake based on MyPlate guidelines and her moderate activity level. The interviewer notes the client consumed less than recommended amounts of fruits, vegetables, dairy, and oils/fats, and more than recommended added sugars. Recommendations include adding dairy, fruits, nuts and vegetables to meals and snacks to improve nutrient intake.
The document provides an audit report for Cocotana Coconut Products, which manufactures virgin coconut oil and desiccated coconut. The summary is:
The audit resulted in an "A" grade certification with 6 minor non-conformities. Cocotana Coconut Products operates two mills - one for desiccated coconut (D1) and one for virgin coconut oil (D2). The company sources raw materials from Sri Lanka and exports finished products to regions including Europe, North America, and Asia. The audit covered the company's food safety systems and found the six minor issues related to areas such as equipment design, record keeping, and worker training.
The document introduces the BRC Global Markets program, which provides basic and intermediate levels of certification in food safety. This program was created to complement the full BRC Global Standard for Food Safety and provide recognition of food safety systems for small sites and those still developing their programs. Sites that achieve certification at the basic or intermediate levels through the Global Markets program demonstrate meeting certain requirements of the full Standard and compliance with food safety legislation. This program allows sites to progress towards full certification if desired.
This document provides an overview of general methods of dietary assessment. It discusses various methods used at both the individual and national level, including food balance sheets, 24-hour recall, food frequency questionnaires, weighed food records, and dietary history. It also covers the purposes of dietary assessment, such as improving individual diets, planning food strategies, and assessing nutrition programs. Limitations of different methods are outlined. National agencies involved in nutritional surveillance in India, such as the National Nutrition Monitoring Bureau, are also mentioned.
We designed a model that would take input of a person's specifications, and then based on that would give a meal plan for the person for a week; great for busy people to stay healthy as well.
The document discusses the role of Australia's governments and non-government organizations in promoting healthy eating. It covers how nutrition surveys are used to inform policies and programs, nutrient reference values that guide dietary recommendations, the Australian Guide to Healthy Eating, food standards legislation, and the work of groups like Nutrition Australia and the Heart Foundation. Key areas discussed include nutrition surveys conducted in Australia, how data is used, nutrient reference values, the Australian Guide to Healthy Eating and Dietary Guidelines, and the roles of both government agencies and non-government organizations in promoting healthy eating.
This document discusses methods for dietary evaluation in communities. There are direct methods like anthropometry, biochemical tests, and clinical exams, as well as indirect methods using health statistics. Dietary evaluation includes 24-hour recalls, food frequency questionnaires, dietary histories, food diaries, and observed consumption. These methods assess intake and compare it to requirements to identify deficiencies, excesses, and necessary diet corrections.
This document provides an overview of a lesson plan for teaching teens about healthy diets. The lesson covers definitions of healthy diets, dietary guidelines, food groups, reading nutrition labels, computing calorie needs, and exercise recommendations. It includes objectives, materials, and a two-part lesson plan outline that involves students collecting a 24-hour dietary recall from someone and then analyzing it based on dietary guidelines and calorie needs. The lesson also discusses recommendations for cancer prevention and the American Diabetes Association's plate method for portion control.
Author: Brent C. Williams, M.D., M.P.H., 2009
License: Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution – Share Alike 3.0 License:
http://creativecommons.org/licenses/by-sa/3.0/
05.12.09(a): Energy Balance and ObesityOpen.Michigan
Slideshow is from the University of Michigan Medical
School's M1 Human Growth and Development sequence
View additional course materials on Open.Michigan:
openmi.ch/med-M1GrowthDevelopment
This document provides an overview of nutrition including:
1. Definitions of key nutrition terms like nutrients, diet, and the science of nutrition.
2. Classifications of foods like organic vs inorganic, macronutrients vs micronutrients.
3. Dietary guidelines including the food pyramid, food exchange systems, and estimating caloric needs.
4. Therapeutic nutrition which uses diet as a treatment tool by ensuring adequacy and correcting imbalances.
Practical Tips on Taking Care of the Spirit's Temple. A doctor's advice on how preachers and others can lead a healthy lifestyle. Includes a weight loss plan.
Assessment Methods For Nutritional StatusDrSindhuAlmas
By the end of this lecture the you should be able:
To know the different methods for assessing the nutritional status To understand the basic anthropometric techniques, applications, & reference standards
Ann Hall's talk at Cardinus' US Ergonomics Forum 2016 on the phenomenon of sit-to-stand desks and their use within organisations to limit their exposure to health risk.
In this presentation, Ann Hall of BakkerElkhuizen, Corporate Wellness and Ergonomics Specialist, shows us why companies should invest in sit-to-stand desks, how long employees should be using them for, how to get employees to use the desk as well a great deal of statistics and information to support these claims.
To find out more about BakkerElkhuizen technology, and their sit-to-stand desk, head to their website: https://www.bakkerelkhuizen.com/
To get discover how Cardinus' software solutions can help to implement your office ergonomics policies, go to our website here: http://www.cardinus.com/
This document provides an overview and update on obesity. It begins by defining obesity based on BMI and body fat distribution. The physiology of obesity and factors regulating energy balance like leptin are described. Environmental and genetic causes of positive energy balance leading to obesity are discussed. Various endocrine conditions that can cause obesity are listed. The medical risks of obesity and approaches to treatment including prevention, diet, exercise, drugs, and surgery are summarized.
05.12.09(b): Energy Balance and ObesityOpen.Michigan
Slideshow is from the University of Michigan Medical
School's M1 Human Growth and Development sequence
View additional course materials on Open.Michigan:
openmi.ch/med-M1GrowthDevelopment
This document provides an overview of nutrition, including factors that influence food choices, the nutrients in foods and the body, how nutrition research is conducted, establishing nutrient recommendations, nutrition assessment, and the relationship between diet and health. Some key points covered include the six classes of nutrients, how nutrients provide energy, establishing dietary reference intakes, stages of nutrient deficiency, national nutrition surveys, and risk factors for chronic diseases related to diet.
This document discusses methods for assessing nutritional status. It defines nutritional status and outlines consequences of undernutrition and overnutrition. Key methods of assessment discussed include clinical examination, anthropometry, laboratory tests, dietary intake analysis, and vital statistics. Anthropometry such as height, weight, BMI, waist circumference are important objective measures. Clinical examination can identify signs of nutrient deficiencies. Laboratory tests and biochemical markers detect early metabolic changes. Dietary analysis and vital statistics provide population-level insight. A combination of methods is needed for comprehensive nutritional assessment.
This presentation is about you! It is focused on the patient. We have the right and responsibility to take ownership for our health. We need to be informed and make healthly choices.
This document provides an overview of tools and guidelines for healthy eating, including:
- The Dietary Reference Intakes (DRIs) which establish nutrient recommendations.
- The Dietary Guidelines for Americans which provide general dietary and lifestyle advice.
- MyPlate, which illustrates the five major food groups and recommends proportions for a healthy diet.
- Nutrition fact labels, which help identify nutrients in foods.
Health Presentation - Refined Carbs & ObesityMpakenham1
This document discusses obesity and refined carbohydrates. It defines obesity and its diagnosis using BMI. It explains that refined carbs have added sugars and are linked to increased obesity risk. Simple carbs that lack fiber are easily converted to fat through the lipogenesis process. The document recommends limiting refined carbs and sugary drinks, eating more whole foods, and exercising regularly to help prevent and treat obesity.
This document provides recommendations and tools for healthy eating. It discusses concepts like nutrient density, energy density, and desirable nutrition status. Tools for assessing nutrition status include anthropometric, biochemical, clinical, and dietary assessments. Principles of sensible eating include moderation, variety, and balance. The document also outlines the process of nutrition research from observations to theories and different types of research studies. Main nutrition education tools in the US include the Dietary Guidelines and MyPlate, which provide recommendations on nutrients and foods to increase or reduce based on age, gender and other factors. Food labels are also an important practical tool for evaluating foods.
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This is a lecture by Jim Holliman, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC- Alterations in Body Temperature: The Adult Patient with a Fever- Reside...Open.Michigan
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC- Rapid Sequence Intubation & Emergency Airway Support in the Pediatric E...Open.Michigan
This is a lecture by Michele Nypaver, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This document provides an overview of ocular emergencies. It begins with an introduction to the Project: Ghana Emergency Medicine Collaborative and author information. The bulk of the document consists of slides reviewing various eye conditions and emergencies, including styes, chalazions, conjunctivitis, iritis, orbital cellulitis, subconjunctival hemorrhages, and scleritis. Treatment approaches are provided for many of the conditions. The document concludes with a discussion of the eye examination approach and areas to be reviewed.
GEMC- Disorders of the Pleura, Mediastinum, and Chest Wall- Resident TrainingOpen.Michigan
This document provides an overview of disorders of the pleura, mediastinum, and chest wall. It discusses several topics in 1-3 sentences each, including costochondritis (inflammation of the costal cartilages), mediastinitis (infection of the mediastinum), mediastinal masses, pneumothorax (air in the pleural space), and catamenial pneumothorax (recurrent pneumothorax associated with menstruation). The document aims to enhance understanding of the major clinical disorders commonly encountered in emergency medicine involving the pleura, mediastinum, and chest wall.
GEMC- Dental Emergencies and Common Dental Blocks- Resident TrainingOpen.Michigan
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC- Arthritis and Arthrocentesis- Resident TrainingOpen.Michigan
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC- Bursitis, Tendonitis, Fibromyalgia, and RSD- Resident TrainingOpen.Michigan
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC- Right Upper Quadrant Ultrasound- Resident TrainingOpen.Michigan
This is a lecture by Jeff Holmes from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
The document summarizes cardiovascular topics including pericardial tamponade, pericarditis, infective endocarditis, hypertension, tumors, and valvular disorders. It provides details on the causes, signs and symptoms, diagnostic studies, and management of these conditions. The document also includes bonus sections on cardiac transplant patients, pacemakers and ICDs, and EKG morphology.
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This is a lecture by Joe Lex, MD from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
GEMC: Nursing Process and Linkage between Theory and PracticeOpen.Michigan
This is a lecture by Jeremy Lapham from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
2014 gemc-nursing-lapham-general survey and patient care managementOpen.Michigan
This is a lecture by Dr. Jeremy Lapham from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This document discusses the evaluation and management of patients with kidney failure presenting to the emergency department. It covers causes of acute kidney injury including pre-renal, intra-renal and post-renal failure. It also discusses evaluation of kidney function, risks of intravenous contrast, dialysis indications and complications in chronic kidney disease patients including infection, cardiovascular issues and electrolyte abnormalities. Special considerations are outlined for resuscitating, evaluating and treating kidney failure patients in the emergency setting.
GEMC: The Role of Radiography in the Initial Evaluation of C-Spine TraumaOpen.Michigan
This is a lecture by Dr. Stephen Hartsell from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
This is a lecture by Dr. Jim Holliman from the Ghana Emergency Medicine Collaborative. To download the editable version (in PPT), to access additional learning modules, or to learn more about the project, see http://openmi.ch/em-gemc. Unless otherwise noted, this material is made available under the terms of the Creative Commons Attribution Share Alike-3.0 License: http://creativecommons.org/licenses/by-sa/3.0/.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
1. Attribution: Virginia Uhley Ph.D., R.D., 2009
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Viewer discretion is advised: Some medical content is graphic and may not be suitable for all viewers.
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4. Famous Quote
“If we could give every individual the
right amount of nourishment and
exercise, not too little and not too much,
we would have found the safest way to
health.”
Hippocrates c. 460-377 B.C.
5. Nutritional Assessment
5 components
A. Anthropometry
B. Biochemical
C. Clinical Examination
D. Dietary Evaluation
E. Energy Expenditure (Physical Activity)
9. Total Body Fat
Men: risk > 25% of total body weight
Healthy level 15%
Women risk > 30–40% of body
weight
Healthy level 25%
10. Diet History
24-hour recall
Food Frequency
Usual Intake
Food Record
11. 24-Hour Recall
Documents a patient’s intake of all food and
beverages during the previous 24-hour
period.
Many patients do not remember what they ate
and can not accurately estimate quantities
consumed.
Ideal for patients with diabetes-ability to
assess timing of meals, snacks, and insulin
injections
12. Usual Intake Method
Documents a patient’s usual intake, including
breakfast, lunch, dinner, and snacks.
Many patients are not consistent with their
eating habits and state that that there is no
usual pattern.
Ideal for elderly patients in order to assess
number of meals eaten (or skipped), and
infants, children, and adolescents whose
diets may not be as varied.
13. Food Frequency Method
Estimate the frequency and quantity of foods
eaten during a weekly or monthly period.
Ideal method to estimate fat, sodium, sugar,
dairy, fruit and/or vegetable intake.
Ideal for patients with CVD, HTN,
osteoporosis, those that question whether
they should take a vitamin supplement, and
elderly who avoid food groups.
14. Food Record Method
Written record by the patient of everything they ate
and drank over a 2 to 7 day period.
Many patients are not motivated to write down
everything. (although those who do, may lose
weight.)
Difficult for physicians to take the time to review and
comment, especially if not trained.
Ideal for patients who have difficulty losing weight,
those who are eating out of control and gaining
weight, brittle diabetics, emotional eaters.
15. Four pages of Weight Activity Variety
Excess (WAVE) assessment form
developed by Brown University
Images of WAVE Institute for Community Health
assessment form removed Promotion.
Form can be accessed Access here: http://bms.brown.edu/
here: http://bms.brown.edu/ nutrition/tools.htm
nutrition/tools.htm
16. Assessing Nutrient Intake
Assess energy requirements via Harris
Benedict Equation.
Compare current caloric intake with
calculated requirements.
17. Estimation of Resting Energy
Requirements (REE) for adults
Harris Benedict Equation
derived from healthy adults
calculates resting energy expenditure
additional stress and activity factors added
REE for males: 66+[13.7 x wt (kg) ] + [5.0
x ht (cm) ] - [6.8 x age] = kcal/day
REE for females: 655 + [9.7 x wt (kg)] +
[1.8 x ht (cm)] - [4.7 x age] = kcal/day
18. Calculation to Estimate Caloric
Needs to Maintain Body weight
(Current Weight, in lbs) x (A) = Daily
Caloric Needs.
A= activity level
Not very active 12
Moderately active 15
Very Active 20
Extremely Active 25
19. Calculation for Estimate of
Basal Metabolic Rate
Men = 1 x body weight (kg) x 24
Women = .9 x body weight (kg) x 24
calculates basic expenditure of calories
in a 24 hour period.
24. EER CALCULATIONS FOR
MALES AND FEMALES, AGES
9-18
MALE:
88.5-(61.9*AGE)+ PA*(26.7*WT[kg]
+903*HT[m]) +25
FEMALE:
135.3-(30.8*AGE)+PA*(10*WT[kg]
+934*HT[m]) +25
25. EER CALCULATIONS FOR
ADULT MALES AND FEMALES
MALES
662-(9.53*AGE)+PA*(15.91*WT[kg]
+539.6*HT[m])
FEMALES
354-(6.91*AGE)+PA*(9.36*WT[kg]
+726*HT[m])
26. Definitions
Deficiency: lack of nutrients
biochemical deficiency symptoms
nutrition deficiency symptoms measured in blood or
urine (such as low levels of a nutrient or enzyme
activities)
clinical symptoms appear as a result of severe or
prolonged lack of nutrients (changes seen in physical
examination in skin, hair, nails, tongue, and eyes.
27. Definitions, cont
Overnutrition: nutritional intake exceeds
needs.
Undernutrition: nutritional intake falls
below needs to maintain health, results
from long-term reductions in nutrients.
30. Major Functions of
Macronutrients
Provide energy (kcalorie)
Kcal: measure of the amount of heat
needed to raise the temperature of 1000
grams (1 liter) of water to 1 degree C.
(approximately the same as 4 cups of
water to 2 degrees F)
31. Assessment of Nutrient Intake
Dietary Reference Intakes (DRIs)
Reference values that are quantitative of nutrient
intakes to be used for planning and assessing
diets for healthy people.
Recommended Dietary Allowance(RDAs)
Recommended nutrient intakes that meet the
needs of essentially all people of similar age and
gender.
Estimated Average Requirement (EARs)
Estimated nutrient intakes that meet the needs of
essentially all people of similar age and gender.
32. Assessment of Nutrient Intake,
cont
Adequate Intakes (AIs)
Adequate intake to maintain health
Estimated Energy Requirements (EERs)
Set for daily energy requirements based on
defined levels of activity (Different from RDA)
Upper levels (ULs)
The maximum level of daily nutrient intake that is
likely to pose no risk or adverse effects
33. Current American Dietary
Guidelines
Recommendations:
55% of total kcals to come from
carbohydrates
Sugars no more than 10%
15% of total kcals to come from proteins
30% or less to come from fat
34. Macronutrient recommendations
for children ages 1-3
Fat: 30-40% of total Kcals
Protein: 1.10 grams/kg body weight/day or
approximately 13 grams of protein/day
Carbohydrate: 130 grams/day (45-65% total
Kcals/day)
Adequate fiber: AI = 14 grams of fiber/1000
Kcal or approximately 19 grams/day
35. Nutrition Concerns for children
ages 1-3
Vitamins A, C, and E (vegetables, fruit,
grains)
Calcium (milk) (AI=500mg/day)
Iron (lean meats, eggs and iron fortified
cereals)
36. Macronutrient recommendations
for children ages 4-5 years
Fat: 25-35% of total Kcals
Protein: 0.95 grams/kg body weight or
approximately 19 grams/day
Carbohydrate: 130 grams/day or about
45-65% of total energy intake, kcals
14 grams/1000Kcals
37. Nutrition Concerns of children
ages 4-5 years
Vitamins A,C and E
Calcium (AI = 800mg/day)
Zinc
Iron
Fluid intake (1.7 liters or 7 cups)
38. Macronutrient Recommendations
for children ages 6-13 years
Fat: 25-35% total energy intake, Kcals
Protein: 0.95 grams/kg body weight/day
Carbohydrates: 45-65% total energy
intake, Kcals
Fiber: 14 grams/1000Kcal
39. Nutrition Concerns for children
ages 6-13 years
Vitamins A, C, and E
Calcium {800 mg (ages 6-8)–
1300mg(ages 9-13)}
Zinc (5-8 mg/day
Fluid (1.7-2.4 liters/day)
Iron (10mg -8mg/day)
40. Macronutreint recommendations
for Adolescents, ages 14-18
years
Fat: 25-35% total energy intake, Kcals
Protein: 0.85 grams/kg body weight
Carbohydrate: 130 grams/day
Fiber: 26 grams/day
41. Nutrition Concerns for
adolescents ages 14-18 years
Calcium (1300mg/day)
Iron (boys=11 mg/day, girls = 15mg/day)
Vitamin A (boys = 900µg/day, girls = 700µg/
day)
Fluid needs: 11 cups/day
Note: growth spurt needs begin
Males: 12-13 years
Females: 10-11 years
42. ADA exchange system
Designed as a quick way to estimate total
kcals, carbohydrate, protein, and fat intake.
Six different categories:
milk
fruit
vegetables
starch/bread
meat
fat
53. Food Guide Pyramid
Food Group Serving Major Foods/
contributions Serving
sizes
Milk, yogurt, 2 adult Carbohydrate 1 C milk
And cheese 3 children, Calcium 11/2 oz
Pregnant or Riboflavin cheese
lactating Protein 1 c yogurt
women Potassium 2 cups
Zinc cottage
cheese
US Federal Government
54. Food Guide Pyramid, cont
Food Group Serving Major Foods/
contributions Serving
sizes
Meat, poultry, 2 -3 Protein 2-3 oz cooked
fish, dry Niacin, Iron meat
beans, eggs, Vitamin B6, 1-1 ½ c cooked
nuts B12 dry beans
Zinc 2 T peanut
Thiamin butter
2 eggs
½ -1 c nuts
US Federal Government
55. Food Guide Pyramid, cont
Food Group Serving Major Foods/
contributions Serving
sizes
Fruits 2-4 Carbohydrate ¼ c dried
Vitamin C ½ c cooked
Dietary Fiber ¾ cup juice
1 small
1 melon
wedge
US Federal Government
56. Food Guide Pyramid, cont
Food Group Serving Major Foods/
contributions Serving
sizes
Vegetables 3-5 Carbohydrate ½ c raw or
Vitamin A cooked
Vitamin C 1 c raw leafy
Folate
Magnesium
Dietary fiber
US Federal Government
57. Food Guide Pyramid, cont
Food Group Serving Major Foods/
contributions Serving
sizes
Bread, 6-11 Carbohydrate 1 sl bread
Cereal, Thiamin 1 oz dry cereal
Rice, Riboflavin ½-3/4 c cooked
Pasta Iron, Niacin cereal,
Folate, Zinc rice,pasta
Magnesium 3-4 small
Dietary Fiber crackers
US Federal Government
58. Food Guide Pyramid, cont
Food Group Serving Major Foods/
contributions Serving
sizes
Fats, Oils, Based on Foods from this Use
And Sweets individual group should not sparingly
energy replace any from
needs. the other groups.
US Federal Government
59. Food Guide Pyramid vs ADA
Exchange List
Food Guide Pyramid ADA Exchange List
recommendations lists based on total
based on kcal intake
approximately 2,500 based on modulating
kcal intake/day carbohydrate,
based on nutrient protein, and fat
needs (vitamins/ intake
minerals)
60. Image of Mark Parisiʼs Nov. 23, 1992
“Digestion in cartoon on digestion
Process” cartoon
removed
Original source: www.offthemark.com
61. Carbohydrate
Recommendations
RDA: 130 g/day for adults
50-100 g/day to prevent ketosis
1 orange juice = 25g, 1 apple = 20
DRI: 45-60% from total Carbohydrate
Fiber: general recommendation 20-35
grams/day
New guidelines:
Under 50 yrs old: Men 38 g/day, Women 25 g/day
Over 50 yrs old: Men 30g/day, Women 21 g/day
62. Example of a 25-gram Fiber Diet
(1500 Kcal)
Breakfast Fiber g
Orange Juice,1 c
Wheaties, ¾ c 3.0
1% Milk, 1/2c
Whole Wheat toast, 1 sl 1.9
Coffee
Lunch
Lean turkey
Whole Wheat bread, 2 sl 3.8
Baked Beans, 1/2c 3.5
Mayonnaise,2 tsp
Lettuce, ¼ c 0.2
Pear, with skin 4.3
63. 25 g Fiber Diet, cont
Dinner Fiber g
Broiled chicken (no skin), 3oz
Baked Potato, with skin, 1 lg 3.6
Margarine/butter, 1 1/2tsp
Green Beans, 1 c 2.0
1% milk, 1 c
Apple, with peel,1 med 3.0
Total fiber grams = 25
64. Calculation of Dietary Intake of
Carbohydrate Kcals
1). Calculate total grams of
Carbohydrate intake.
Note: did you meet the RDA?
Note: did you consume 50-100 g and
prevent ketosis?
2). Multiply total grams of carbohydrate
x 4= total kcals of carbohydrate intake
65. Image of a Cathy Cathy Guisewiteʼs cartoon on
Guisewite cartoon low-carb diets
removed
66. Examples of Low-
Carbohydrate Diets
Dr. Atkins, Dr. Stillman, Calories don’t
Count, Scarsdale Diet, Drinking mans
diet,
Four day wonder diet, Air Force diet,
Sugar Busters, The zone, etc.
67. Historical Low-Carbohydrate
Diet
William Banting
Letter on Corpulence, 1864.
William Harvey’s 1872 publication “On
corpulence in relation to disease, with
some remarks on diet.”
68. Typical Menu
Breakfast: 4-5 ounces of beef, mutton, kidneys, broiled fish, bacon, or
cold meat of any kind but pork.
1 small biscuit or 1 ounce of dry toast, 1 large cup tea without milk or
sugar.
Lunch: 5-6 ounces of any fish except salmon, any meat except pork,
any vegetable except potato
Any kind of poultry or game. 1 ounce of dry toast. Fruit 2-3 glasses
of good claret, or sherry. 2-3 ounces of fruit. 1-2 rusks (cut from
bread and re-baked). 1 cup tea without milk or sugar.
Supper: 3-4 ounces of any meat except pork, any fish except
salmon, 1-2 glasses of claret.
Night-cap: 1 tumbler of grog(gin, whiskey or brandy without sugar
added) or 1-2 glasses of claret or sherry.
69. Dietary Guidelines for Americans,
2005
Food Groups to Encourage:
2 cups of fruit and 21/2 cups of vegetables/day
(based on 2000 kcal/day)
Choose a variety from all 5 subgroups:
Dark green, orange, legumes, starchy vegetables, and
other vegetables)
Consume 3 or more ounce equivalents of whole-
grain products/day
Consume 3 cups /day of fat-free milk or equivalent
milk products.
70. Fruits and Vegetables
=9 servings/day
Recommended weekly
Dark green vegetables 3 cups/week
Orange vegetables 2 cups/week
Legumes 3 cups/week
Starchy Vegetables 3 cups/week
Other vegetables 61/2 cups/week
71. DASH Diet
Dietary Approaches to Stop
Hypertension
Recommended in Dietary Guidelines for
Americans, 2005
73. Additional Source Information
for more information see: http://open.umich.edu/wiki/CitationPolicy
Slide 7: Source Undetermined
Slide 8: Source Undetermined
Slide 15: Original source, http://bms.brown.edu/nutrition/tools.htm
Slide 23: Virginia Uhley
Slide 43: Source Undetermined
Slide 44: Source Undetermined
Slide 45: Source Undetermined
Slide 46: Source Undetermined
Slide 47: Source Undetermined
Slide 48: Source Undetermined
Slide 49: US Federal Government, http://www.mypyramid.gov
Slide 50: US Federal Government, http://www.mypyramid.gov
Slide 51: US Federal Government, http://www.mypyramid.gov
Slide 52: US Federal Government, http://www.mypyramid.gov
Slide 53: US Federal Government, http://www.mypyramid.gov
Slide 54: US Federal Government, http://www.mypyramid.gov
Slide 55: US Federal Government, http://www.mypyramid.gov
Slide 56: US Federal Government, http://www.mypyramid.gov
Slide 57: US Federal Government, http://www.mypyramid.gov
Slide 58: US Federal Government, http://www.mypyramid.gov
Slide 60: Original source, Off The Mark, http://www.offthemark.com/search-results/key/process/
Slide 72: US Federal Government, http://www.health.gov/dietaryguidelines/