HOPE 4 MODULE 4

• Components of a well-balanced diet

  • Carbohydrates
  • Protein
  • Fats
  • Vitamins and Minerals
  • Water
• Carbohydrates


  A vital source of energy, comprising about 60% of an individual's diet
• Protein


  Needed to assist the body to repair cells and make new ones, essential for growth and development, about 25% of daily calories should come from protein
• Fats


  Contribute to about 15% of daily caloric needs and are a major energy source, also vital for storing and providing vitamins and synthesizing hormones
• Vitamins and Minerals


  Micronutrients that support metabolism, nerve and muscle function, bone maintenance and cell production, best obtained from whole foods
• Water


  A major nutritional component that helps regulate body temperature, lubricate joints, and transport oxygen, at least 8 glasses per day recommended
• Nutrition assessment is an in-depth evaluation of both objective and subjective data related to an individual's food and nutrient intake, lifestyle, and medical history
• Categories of data for nutritional assessment

  • Anthropometric
  • Biochemical
  • Clinical
  • Dietary
• Anthropometric assessment


  A series of quantitative measurements of the muscle, bone and tissue used to assess the composition of the body
• Biochemical assessment


  Uses laboratory measurement of serum protein, serum micronutrient level, serum lipids and immunological parameters to assess general nutritional status and identify specific nutritional deficiencies
• Clinical assessment


  Collecting information and drawing conclusions through the use of observation, psychological test, neurological test and interviews to determine the person's problem and symptoms
• Dietary assessment


  Assessing food and fluid intake, including 24-hour recall, dietary record, dietary history and food frequency questionnaire
• Nutrition interventions are carried out on population subgroups at risk, identified during nutrition surveys or screening, such as supplementation and fortification
• Nutritional status represents meeting of human body needs for nutritive and protective substances and reflection of these in physical, physiological and biochemical characteristics, functional capability and health status
• Nutrition assessment is essential for identification of potential critical nutrients, formulation of recommendations for nutrient intake, and development of effective public health nutrition programs for nutrition-related disease prevention
• We are what we eat because each food we choose is a collection of molecules of information - messages to the body, which we digest or break down into smaller units to help "run the operations" of the body
• Nutritional assessment should commence at diagnosis and then be carried out longitudinally during treatment as well as during survivorship, as poor nutritional status is associated with morbidity and mortality
• Components of a well-balanced diet

  • Carbohydrates
  • Protein
  • Fats
  • Vitamins and Minerals
  • Water
• Carbohydrates


  A vital source of energy, comprising about 60% of an individual's diet
• Protein


  Needed to assist the body to repair cells and make new ones, essential for growth and development, about 25% of daily calories should come from protein
• Fats


  Contribute to about 15% of daily caloric needs and are a major energy source, also vital for storing and providing vitamins and synthesizing hormones
• Vitamins and Minerals


  Micronutrients that support metabolism, nerve and muscle function, bone maintenance and cell production, best obtained from whole foods
• Water


  A major nutritional component that helps regulate body temperature, lubricate joints, and transport oxygen, 8 glasses per day recommended
• Nutrition assessment


  An in-depth evaluation of both objective and subjective data related to an individual's food and nutrient intake, lifestyle, and medical history
• Categories of data for nutritional assessment

  • Anthropometric
  • Biochemical
  • Dietary
  • Clinical
• Anthropometric assessment


  A series of quantitative measurements of the muscle, bone and tissue used to assess the body composition
• Biochemical assessment


  Uses laboratory measurement of serum protein, serum micronutrient level, serum lipids and immunological parameters to assess general nutritional status and identify specific nutritional deficiencies
• Clinical assessment


  Collecting information and drawing conclusions through observation, psychological tests, neurological tests and interviews to determine the person's problem and symptoms
• Dietary assessment

  Assessing food and fluid intake, including 24-hour recall, dietary record, dietary history and food frequency questionnaire
• Nutrition interventions are carried out on population subgroups at risk, identified during nutrition surveys or screening, such as supplementation and fortification
• Nutritional status represents meeting the human body's needs for nutritive and protective substances, reflected in physical, physiological and biochemical characteristics, functional capability and health status
• Nutrition assessment is essential for identifying critical nutrients, evaluating recommendations for nutrient intake, and developing effective public health nutrition programs for nutrition-related disease prevention
• Nutrition screening is used to identify malnourished individuals, which can be carried out on the whole population, specific subpopulations at risk, or selected individuals
• The 24-hour recall method was designed to quantify the average dietary intake for a group of people, although it can be used to assess individual nutrition intake
• Nutritional assessment should commence at diagnosis and then be carried out longitudinally during treatment as well as during survivorship, as poor nutritional status is associated with morbidity and mortality
• The goal of weight loss should be set based on BMI (Body Mass Index) and not just by looking at the number on the scale.
• A healthy diet includes consuming foods from all five major groups: fruits, vegetables, grains, protein sources, and dairy products.
• Foods that contain carbohydrates include rice, bread, pasta, potatoes, cereals, milk, yogurt, fruit juice, soda, candy, cookies, cakes, ice cream, and other sweets.
• Dietary fiber refers to plant material that cannot be digested but helps maintain bowel regularity and may lower cholesterol levels.
• Proteins are found in meat, poultry, fish, eggs, beans, nuts, seeds, soybeans, peas, lentils, peanut butter, cheese, and yogurt.