If RQ is 0.82, what is the recommended action?

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Multiple Choice

If RQ is 0.82, what is the recommended action?

Explanation:
The main concept is using the respiratory quotient (RQ) to gauge whether energy delivery is meeting the body's needs. RQ reflects which fuels are being oxidized: roughly 1.0 for carbohydrates, about 0.7 for fats, and around 0.8 for mixed substrates. An RQ of 0.82 suggests a mixed substrate use with a tilt toward fat and, in practice, can indicate the current energy intake may be inadequate to fully meet energy needs. Because energy needs aren’t being fully met, increasing overall caloric delivery is the appropriate step. Raising calories shifts substrate use toward a greater carbohydrate contribution as intake rises, helping move the RQ toward a more balanced range and improving energy balance. Decreasing caloric delivery would worsen energy deficit. Increasing fat intake alone would lower the RQ further and doesn’t address the overall energy shortfall. Maintaining current delivery would not correct the potential underfeeding reflected by the RQ.

The main concept is using the respiratory quotient (RQ) to gauge whether energy delivery is meeting the body's needs. RQ reflects which fuels are being oxidized: roughly 1.0 for carbohydrates, about 0.7 for fats, and around 0.8 for mixed substrates. An RQ of 0.82 suggests a mixed substrate use with a tilt toward fat and, in practice, can indicate the current energy intake may be inadequate to fully meet energy needs.

Because energy needs aren’t being fully met, increasing overall caloric delivery is the appropriate step. Raising calories shifts substrate use toward a greater carbohydrate contribution as intake rises, helping move the RQ toward a more balanced range and improving energy balance.

Decreasing caloric delivery would worsen energy deficit. Increasing fat intake alone would lower the RQ further and doesn’t address the overall energy shortfall. Maintaining current delivery would not correct the potential underfeeding reflected by the RQ.

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