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1. What is the definition of a community nutrition assessment? What are the different tools and methods for measuring nutritional status in the community? 2. Describe how to calculate BMI. What is the BMI of an individual who weighs 155 pounds and is 5'4" tall? 3. What are the BMI ranges for determining the susceptibility to obesity?

1. What is the definition of a community nutrition assessment? What are the different tools and methods for measuring nutritional status in the community? 2. Describe how to calculate BMI. What is the BMI of an individual who weighs 155 pounds and is 5'4" tall? 3. What are the BMI ranges for determining the susceptibility to obesity?

Phlebotomy Essentials
Phlebotomy Essentials
6th Edition
ISBN:9781451194524
Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Chapter1: Phlebotomy: Past And Present And The Healthcare Setting
Section: Chapter Questions
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schools. In addition, a total of five announcements were made through the intercom before class newsletter. Screenings were conducted after school hours on different days of the week for two diverse schools who may not have access to nutrition screening and to evaluate the rate of XX Case Study 2 Ayanna, a community nutritionist consulting at local grade schools was asked to provide atrition screening to the 5th, 6th, and 7th grade students in a low-income and ethnically diverse ohdor district as well as in a middle-income school with more Caucasian students. The overall diective was to screen students from the five lower and middle socioeconomic and culturally uiverse schools who may not have access to nutrition screening and to evaluate the rate o1 stude n these age groups. The nutritionist sent fliers to the parents or guardians through the Students and posted fliers at the school cafeteria and at different bulletin boards within the Dori s. In addition, a total of five announcements were made through the intercom before class penods in all the schools. Information about the event was also included in the school´s newsietter. Screenings were conducted after school hours on different days of the week for two eeks to accommodate the target group, Despite all recruiting efforts, the results indicated that targeted group did not use the service as hoped, and the predominant individuals who accessed the service were Caucasian, middle-class, insured students. Results also showed that 12 percent of the students screened were overweight with a BMI of 28 and BMI for age in the 85tm percentile, 20 percent were obese with a BMI over 30 and BMI for age in the 95th percentile, and 5 percent of non-Caucasian students were underweight with a BMI of less than 15 and BMI for age below the 5th percentile. (Physical examination revealed mottled, chipped, and missing for teeth and chapped, red, swollen lips in some of the students. Questions 1. What is the definition of a community nutrition assessment? What are the different tools and methods for measuring nutritional status in the community? 2. Describe how to calculate BMI. What is the BMI of an individual who weighs 155 pounds and is 5'4" tall? 3. What are the BMI ranges for determining the susceptibility to obesity? 4. What is the definition of a diet history? Describe three different dietary assessment methods. 5. What are some factors that can affect the reliability and validity of the dietary assessment questionnaires that Ayanna must apply to her program? 6. Ayanna considered using physical examination tests that use general appearance as an indicator of nutritional status. List five physical examination tests she could use; discuss the nutrient deficiencies that may affect the physical appearance of her clients. 7. Discuss the advantages and disadvantages of the use of 24-hour recall and food frequency questionnaires. 8. As a nutritionist, Ayanna must know the ABCDS of nutritional assessment. Describe them. 9. List two biochemical tests that Ayanna could perform to measure protein and iron status, and discuss the consequences of inadequate intake of these nutrients.
Transcribed Image Text:schools. In addition, a total of five announcements were made through the intercom before class newsletter. Screenings were conducted after school hours on different days of the week for two diverse schools who may not have access to nutrition screening and to evaluate the rate of XX Case Study 2 Ayanna, a community nutritionist consulting at local grade schools was asked to provide atrition screening to the 5th, 6th, and 7th grade students in a low-income and ethnically diverse ohdor district as well as in a middle-income school with more Caucasian students. The overall diective was to screen students from the five lower and middle socioeconomic and culturally uiverse schools who may not have access to nutrition screening and to evaluate the rate o1 stude n these age groups. The nutritionist sent fliers to the parents or guardians through the Students and posted fliers at the school cafeteria and at different bulletin boards within the Dori s. In addition, a total of five announcements were made through the intercom before class penods in all the schools. Information about the event was also included in the school´s newsietter. Screenings were conducted after school hours on different days of the week for two eeks to accommodate the target group, Despite all recruiting efforts, the results indicated that targeted group did not use the service as hoped, and the predominant individuals who accessed the service were Caucasian, middle-class, insured students. Results also showed that 12 percent of the students screened were overweight with a BMI of 28 and BMI for age in the 85tm percentile, 20 percent were obese with a BMI over 30 and BMI for age in the 95th percentile, and 5 percent of non-Caucasian students were underweight with a BMI of less than 15 and BMI for age below the 5th percentile. (Physical examination revealed mottled, chipped, and missing for teeth and chapped, red, swollen lips in some of the students. Questions 1. What is the definition of a community nutrition assessment? What are the different tools and methods for measuring nutritional status in the community? 2. Describe how to calculate BMI. What is the BMI of an individual who weighs 155 pounds and is 5'4" tall? 3. What are the BMI ranges for determining the susceptibility to obesity? 4. What is the definition of a diet history? Describe three different dietary assessment methods. 5. What are some factors that can affect the reliability and validity of the dietary assessment questionnaires that Ayanna must apply to her program? 6. Ayanna considered using physical examination tests that use general appearance as an indicator of nutritional status. List five physical examination tests she could use; discuss the nutrient deficiencies that may affect the physical appearance of her clients. 7. Discuss the advantages and disadvantages of the use of 24-hour recall and food frequency questionnaires. 8. As a nutritionist, Ayanna must know the ABCDS of nutritional assessment. Describe them. 9. List two biochemical tests that Ayanna could perform to measure protein and iron status, and discuss the consequences of inadequate intake of these nutrients.
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