12 CHAPTER 7 QUESTION


1. If a female client is 5’3” and usually weighs 145 lbs., but now weighs 125 lbs., what percentage is this client of their usual weight? What is their current BMI? What is their IBW?


2. Steven weighs 240 lbs. and measures 6’2”. What is his BMI? He weighed 201 lbs. when he was admitted. What is his percent weight change?


3. How would the CDM, CFPP classify a BMI of 27 for an 82 year-old client?


ANSWER 86% of Usual Body Weight. Current BMI is 22.2. IBW is 115#


SUPPLEMENTAL MATERIAL


BMI = 30.9. Percentage weight change is a gain of 19.4%


According to table 7.8, this is technically classified as overweight, but may not necessarily increase death rates in the older adults (page 206), unless coupled with other disease states.


4. If a client has a weight within the normal range, what other factors could still put her at nutritional risk?


Risk factors for nutrition include age, food intake, weight changes, mobility, psychological stress, neuropsychological problems, drug-nutrient interactions, and laboratory values. See table 7.6 for a complete list.


5. Why would knowing what medications someone is taking be relevant to screening for nutritional risk?


Some medications impose food-drug interactions which could alter nutrient absorption, appetite, and/or weight.


6. List the potential drug-nutrient interactions associated with tetracycline, fosamax, and warfarin.


• Tetracycline absorption decreases with dairy products and iron supplements


• Fosamax interacts with coffee and juices; take on empty stomach or it will not absorb


7. Refer to the following pages for the worksheets and the answer key to this activity.


Write a brief chart note with the findings from the following activity: Calculate the estimated average calorie intake of a 3-day food record, including average intake of grams of carbohydrates, protein, and fat.


• Consistent vitamin K intake is critical with use of warfarin See answer sheet in Supplemental Materials for details


Average calories: 1806; Average CHO 196 gms; Average PRO 88 gms; Average FAT 75 gms Chart Note: Calorie count completed 1/1/2025 – 1/3/2025.


Client consumed an average of 1806 total calories, 196 grams CHO, 88 gms PRO, and 75 gm FAT. RDN/NDTR will follow with an assessment of the client’s estimated needs to determine adequacy of nutrient intake.


Nutrition Fundamentals and Medical Nutrition Therapy


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