OMA Guidelines Bundle

Obesity Nutrition and Activity 2026

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2 Nutrition KEY POINTS: Obtaining a Nutrition History 1. Identify dietary patterns and nutritional risk factors. A detailed nutrition history can uncover excessive calorie intake, poor macronutrient balance, and poor dietary composition, all of which contribute to obesity and related diseases. 2. Gather detailed behavioral and contextual information. Assess why, when, where, and how patients eat, not just what they eat. Include behaviors such as emotional eating, convenience eating, rapid eating pace, night eating, snacking, and eating environment (e.g., television meals vs. family table). 3. Assess meal patterns and intake quantitatively. Use validated tools such as a 24-hour recall (preferably 72 hours, including a weekend day), food diaries (over three to seven days), or smartphone app-based trackers to estimate caloric intake, macronutrient intake, and diet quality. 4. Explore sociocultural and environmental influences. Assess food availability, cultural norms, meal preparation responsibilities, and whether patients experience food insecurity or live in a low-access environment (food desert). These social determinants significantly affect dietary habits and the feasibility of interventions. 5. Include beverages and supplements in the assessment. Evaluate intake of sweetened beverages, alcohol, and other liquid calories, which can be significant. Document use of vitamin and mineral supplements and note potential gaps (e.g., calcium, vitamins D and B12), especially in patients who have undergone bariatric surgery. 6. Be aware of red flags and comorbid conditions. Red flags include unintentional weight loss, very low-calorie intake without weight loss, suspected eating disorders, physical signs of nutrient deficiency, or adherence to restrictive diets. These may require laboratory evaluation or specialist referral. 7. Translate findings into actionable, patient-centered goals. Document findings clearly using a structured format (e.g., total daily calories, protein intake, servings of fruits and vegetables, snacking patterns). Provide feedback that empowers change without stigma or guilt.

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