Explanation:
Sensitivity and specificity are the cornerstones of an efficient nutrition screening program. A nutrition screening program's sensitivity and specificity work together to identify and exclude those at risk for nutritional deficiencies. Programs for gathering dietary data through nutrition screening are employed in populations of various ages, not just young children.
Explanation:
A blood glucose level between 140 and 199 mg/dl two hours after a meal indicates impaired glucose tolerance. Fasting plasma glucose levels between 100 and 125 mg/dl indicate impaired glucose tolerance. A diagnosis of diabetes requires a plasma glucose level of 200 mg/dl or higher.
Explanation:
In esophageal reflux, a low serum albumin level is not observed. Low blood albumin levels are frequently observed in nephritic syndrome, in which significant amounts of protein are lost in the urine and ascites in liver illness. They may also be a sign of the protein-calorie malnutrition of kwashiorkor.
Explanation:
A food frequency questionnaire is a nutrition assessment technique used to gather dietary data from a community. Validation studies have demonstrated that it offers the most accurate estimation of nutrient consumption.
Explanation:
In reaction to protein-rich diets, the digestive hormone gastrin causes the stomach to produce more pepsinogen. Gastrin also causes the gallbladder to contract more forcefully and causes the stomach's parietal cells to produce less HCL.
Explanation:
Calcitriol, a hormone derived from vitamin D, controls the levels of calcium and phosphorus in the body. It is also in charge of bone development.
Explanation:
Ascites (abdominal edema), which results from the replacement of healthy liver cells with fibrous connective tissue, and hypoalbuminemia are the clinical indications of liver cirrhosis. This accumulation of aberrant tissue eventually causes portal hypertension, esophageal vein enlargement, hypernatremia, and increased hepatic plasma volume by obstructing normal blood flow. Reduced serum albumin, fat malabsorption, and eventual nutritional shortages are the final results of these alterations.
