Quiz 2: Designing a Healthy Eating Pattern
Patients evaluated for nutritional health are verified for background and nutritional parameters. The nutritional parameters involve anthropometric, biochemical, clinical and dietary assessment. Together these are referred to as the ABCDs of nutritional evaluation. Assessment of blood for estimating the blood concentration of nutrients is included under biochemical assessment. The diet history of previous days' intake is included under dietary assessment. Assessment of blood for estimating the blood concentration of enzymes is included under biochemical assessment. Hence, options 'b', 'c', and 'd' is incorrect. The word anthropometric comes from the words 'anthropos' meaning human and 'metron' meaning measure. Together, the word 'anthropometric' means pertaining to measurements and proportions of the human body. Anthropometric measurements include the measurement of height, weight, skinfold thicknesses and body circumferences. These provide information on the current state of nutrition of the person. Hence, the correct option is option .
Food provides with nutrients and energy. The amount of nutrients and energy in per unit of food varies. For example, the nutrient protein in meat is more concentrated than in the vegetables. This means a small amount of meat can contain more protein than an equal amount of vegetables. Similarly, French fries and butter are rich in energy than are richer in energy than fish and legumes. This implies that even a small amount of butter contains more amount if energy compared to same amount of fish. When the amount of nutrients in each unit of a foodstuff is more than that in the other, the former is said to have more nutrient density. This means the nutrient dense food will be consumed in lesser amount compared to the less nutrient dense food, to meet the same amount of nutrients. Foods such as nuts, eggs, beans, and lean meat are examples of nutrient rich foods. The concept of energy density is similar to that of nutrient density. Food having more energy in each unit of it is said to have more energy density. Unlike in the case of nutrient dense foods, which are preferred over those having lower nutrient density, the foods having low energy density are preferred to those having high energy density. Consuming more energy per unit of food will lead to more than required consumption of energy, where the surplus energy will get stored in the form of fat leading to obesity. Fat-free milk, eggs, and legumes are examples of low energy density foods.
Every food has nutrients we desire and calories that we less prefer. Nutrient density quantifies the quality of foodstuff based on the ratio of nutrients to calories for any given foodstuff. When the quantity of nutrients in the given food is low as compared to the calories provided by it, we say that the food has a low nutrient density. When the quantity of nutrients is least and the number of calories provided by it is the most, the food will have the lowest nutrient density. When the food has the most nutrients and the most possible number of calories, the nutrient density will be higher that the low nutrient density but cannot be considered high since it would still be lower than the other possible values of nutrient density. Hence, options 'a', 'b', and 'd' are incorrect. If the food has the most of nutrients and the least number of calories, the ratio of nutrients to calories is going to be the highest possible, mathematically. Consequently, the value of nutrient density is going to be the highest possible. Hence, the correct option is option .