Who has a full set of nutritionist exam papers? To a

1. Dietary survey and evaluation (20 points) An old man took his children to the nutrition counseling center and said that his 5-year-old grandson was not tall. Recently, I feel weak because of diarrhea. He hopes that the nutritionist can guide him on how to feed his children and accurately point out whether the current diet can meet their needs. The nutritionist carefully asked the old man about the type and quantity of food he fed his child yesterday. The old man couldn't say for sure, and the child couldn't describe it. 1. Try to explain what kind of dietary survey methods dietitians should use to get more accurate dietary information for children. Please write down the working process and list the necessary records. Grader II. Measurement and evaluation of human nutritional status (20 points). Please complete the following questions about skinfold thickness measurement technology. 1. Please describe the physiological positions of three commonly used parts for measuring the thickness of skinfold: triceps, subacromial angle and paraumbilical skinfold. 2. The following is a technical description of an intern dietitian measuring the thickness of skin folds in the subacromial angle. Please analyze what is wrong with the description of the intern dietitian and explain the reasons. "Before measuring, check the skinfold thickness gauge to see if the pressure between the two contact points of the pliers tip reaches 15 g/cm 2. When measuring, the measured part should be exposed, or it can be measured only in underwear. The measurer stands behind the measured person and touches the lower corner of the scapula. If it is not obvious, the subject can hold out his chest, and let him stand naturally after finding it, with a subacromial angle of about 6544. Gently rub the part to be measured with the left index finger and thumb, then pick up the skin of the part to be measured with the left thumb and index finger, and loosen the grip of the skinfold instrument with the right hand, so that the pincer tip of the skinfold instrument can fully clamp the skinfold, and read immediately after the needle of the skinfold instrument quickly falls back, and the reading is accurate to 0. 1 cm, and record the measurement results. " 3. According to the measurement, the thickness of triceps brachii skin fold is 2.2 cm, the thickness of subacromial angle skin fold is 2.8 cm, and the thickness of umbilical skin fold is 4.3 cm. Please evaluate his fatness. Ask to write a judgment method. Grader III. Nutrition Consultation and Education (20 points) Many college students skip breakfast. After investigation, the main reasons are staying up late at night, getting up late in the morning or unwilling to get up. If you are a nutritionist in a big school, please write a lecture outline with the theme of "breakfast nutrition education for college students" Grader IV. Dietary guidance and evaluation (20 points): 1 found by a nutritionist's comprehensive analysis and adjustment of canteen recipes. The method of determining the nutrient intake of canteen staff is based on the meal ratio (1). Calculate the nutritional goal of each meal (2) Determine the macro nutritional requirements (2) The process of nutritional evaluation and adjustment of the recipes by canteen staff is (1) protein's evaluation (1) Calculate the energy supply ratio of protein (2) Adjust the energy supply ratio of fat (1) Calculate the energy supply ratio of fat (2) Adjust the energy supply ratio of fat. If there is any mistake, please give the correct method. (5 points) (2) Is the evaluation of the menu comprehensive? Why? If it is not comprehensive, please supplement the relevant evaluation and adjustment methods. (9 points) (3) Is protein's evaluation and adjustment complete? Why? (6 points) Grader V. Community Nutrition Management and Nutrition Intervention (10 points) Male, company manager, height 176cm, weight 70 Kg, busy with work, did not exercise all the time, but wanted to increase energy consumption by 240Kcal through daily exercise. Please give him an exercise. Attachment: Energy consumption of common physical activities and sports (kcal/kg/min) Heart rate estimated by energy consumption: 100m/min 0.06780-1001kloc-0/20 steps/min 0.07680-/kloc. 005438+020- 140 Rowing 0.060 80- 100 Golf 0.058 80- 100 Tennis 0.109100-120 Table Tennis 0 Kloc-0/00 Minimum 0.050 80-1000 20m/min0.070 80-1000 30m/min0.170140-160 Scorer VI. Food nutrition evaluation (10) briefly describes the basic contents of food labeling instructions. Public dietitian level 3 skill examination paper (paper 3) reference answer 1. Dietary survey and evaluation (20 points) adopts 24-hour review method. (3 points) Respondents reviewed and described the quantity and types of all foods they ate within 24 hours before the survey time, and calculated and evaluated their food intake with the help of food models, household measurement tools or food maps. (2 points) Preparing a list of foods that are easily forgotten will help to awaken the memory of the respondents and reduce items that are inadvertently omitted, such as snacks, drinks, desserts, etc. In order to reduce the error, when the respondent's answer is inaccurate or unwilling to answer for a while, the investigator should ask questions repeatedly and explain patiently to get further information. (2 points) 1, work preparation (4 points) 1) Design the questionnaire. Before the investigation, design the investigation record form according to the purpose and object of the investigation, and make appropriate modifications. 2) Prepare food models, maps and various standard containers 3) Be familiar with containers and food ingredients commonly used at home (or in this region) 4) Food ingredient list or nutrition calculator software 5) Training and investigation 2. Work procedure (4 points) 1) Explain the survey contents 2) Survey records 3) Guide and review record points 4) Make up for the deficiency of the survey 5) Check the data 6) Evaluate and review the 24-hour dietary survey sample form (2 points) Name: gender: age: contact information: food name, raw material name, raw material code D 1 raw material weight (g)D2 Meal time. , breakfast 2, breakfast 3, lunch 4, afternoon snack 5, dinner 6, evening snack D4: 1, home 2, work/school 3, restaurant/stall 4, relatives/friends' home 5, kindergarten 6, holiday/celebration individual 24-hour nutrition survey results, evaluation and suggestions (3 points) Respondent's name: gender: age:. Fat G vitamin A retinol equivalent calcium mg iron mg zinc mg Evaluation comments: Suggestion: As the calculation is based on the results of one day's meals, the above suggestions are for reference only. Date Surveyor: 2. Measurement and evaluation of human nutritional status (20 points) 1. Triceps brachii: about 2 cm above the midpoint of the connecting line from acromion to olecranon. (2 points) Lower scapula: below the lower corner of scapula 1 cm or so. (2 points) Paraumbilical: 2 cm on the right side of umbilicus. (1) 2.① The tested part is fully exposed without underwear; (2 points) ② Don't rub or soften it, otherwise it will affect the determination results; (2 points) ③ The skinfold of the subscapular angle should form a 45-degree angle with the spine; (2 points) (4) It is required to measure three times to take the average value, and the result of one measurement cannot be used as the final result of the measurement; (2 points) ⑤ The normal pressure between the two contact points of the tong tip is 10 g/cm2 (2 points). 3. When the thickness of the three folds adds up, 10 cm is emaciation, 10-40 cm is moderate, and over 40 cm is obesity. (3 points) The three places of this resident are added together.