1. A community nutritionist needs to collect data on how often a client consumes specific foods. Which of the following would he use to obtain an estimate of typical food intakes of a small number of people?
A) Food diary
B) Food frequency questionnaire
C) 24-hour recall
D) Usual intake record
E) Food frequency questionnaire and 24-hour recall
2. A nutritionist screening individuals who are at risk for poor nutritional status, such as low hemoglobin levels, will yield:
A) a high sensitivity rate.
B) a high negative rate.
C) a high specificity rate.
D) All of these are correct.
1) B) Food frequency questionnaire
2) A) a high sensitivity rate.
Sensitivity measures the proportion of positives that are correctly identified (e.g., the percentage of sick people who are correctly identified as having some illness).
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