Scribd
Upload
237 views2 pages

Nutritional Assessment Guide

This document discusses methods for assessing nutritional status and planning nutritious diets. It describes 5 methods for assessing dietary intake: 24-hour recall, food frequency questionnaire, dietary history, food diary/record, and observation of food intake. It also outlines general rules for menu planning including using a variety of foods from each food group daily and combining foods with different flavors, textures, and colors. The document lists several methods for nutritional assessment including clinical examination, biochemical examination, anthropometric measurement, and studies on food consumption, health, food supply, and socioeconomic factors.

Uploaded by

Harry Venzon Jaboli
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
237 views2 pages

Nutritional Assessment Guide

This document discusses methods for assessing nutritional status and planning nutritious diets. It describes 5 methods for assessing dietary intake: 24-hour recall, food frequency questionnaire, dietary history, food diary/record, and observation of food intake. It also outlines general rules for menu planning including using a variety of foods from each food group daily and combining foods with different flavors, textures, and colors. The document lists several methods for nutritional assessment including clinical examination, biochemical examination, anthropometric measurement, and studies on food consumption, health, food supply, and socioeconomic factors.

Uploaded by

Harry Venzon Jaboli
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

NUTRITIONAL ASSESSMENT 1.

24-hour Recall – an individual


completes a questionnaire or
Adequate Diet interviewed to recall everything that
 Composed of various nutrients which he/she ate within the last 24 hours or the
the body needs for maintenance previous day.
 A diet which meets in full all the 2. Food Frequency Questionnaire –
nutritional needs of a person. questions should be modified based on
the information from the 24 – hour
Recommended Energy and Nutrient recall.
Intakes(RENI) – are levels of intakes of energy 3. Dietary History – is more complete
and nutrients than the 24-hour recall and food
frequency questionnaire; contains
additional info;
ESSENTIALS OF AN ADEQUATE DIET
a. Economics
 The Milk Group – counted on to b. Physical Activity
provide most of the calcium c. Home Life and Meal Patterns
requirements etc. etc. etc.
 The Meat Group – provides generous 4. Food Diary or Record – involves time,
amounts of high quality protein understanding, and motivation on the
 The Bread and Cereal Group – part of the patient or client
furnishes thiamine, protein, iron, niacin, 5. Observation of Food Intake – most
carbohydrate, and cellulose at a accurate method of dietary intake
relatively low cost assessment but also most time
 The Vegetable-Fruit Group – an consuming.
important supplier of fiber, minerals, Four (4) or Seven (7) Food Plans – number of
and vitamins. servings suggested
Nutritional Status/Nutriture GENERAL RULES FOR MENU PLANNING

 degree to which the individual’s 1. Use the whole day as a unit rather than
psychological need for nutrients is being the individual meal
met by the food the person eats. 2. Use some food from each of the food
 State of balance in the individual groups daily
between the nutrient intake and the 3. Use some raw fruits or vegetables at
nutrient expenditure least once a day
4. Plan to have for each meal at least one
The ff. are aspects considered for ↑ : food with staying power
5. Combine or alternate foods of bland
1. Dietary history and intake data form with those of a more pronounced
2. Biochemical data flavor
3. Clinical examination 6. Combine and alternate soft and crisp
4. Anthropometric data foods
5. Psychosocial data 7. Have a variety of color, food and food
arrangement
8. When more foods are served at one
METHODS OF ASSESSING DIETARY INTAKE meal, decrease the size of portions and
use fewer rich foods.
Some Don’ts for Menu Planning 1. Clinical Assessment – deals with
examination of changes that can be seen
1. Avoid using the same kind of food twice
or felt
a day
2. Biochemical Assessment – estimation
2. Do not use the same food twice in the
of time desaturation, enzyme activity or
same meal even in different forms
blood comparison
3. Do not use the same food too often from
day to day Anthropometry – measurement of variations of
the physical dimensions
OTHER CONSIDERATIONS
Xerophthalmia – affects the eyes, gradually
 Meal Patterns beginning with an impairment of night vision
 Planning for the Week
Nutrition Survey – an epidemiological
investigation of the nutritional status of the
population
METHODS OF NUTRITIONAL ASSESSMENT

A. Methods that provide direct information


1. Clinical Examination
2. Biochemical Examination
3. Anthropometric Measurement
4. Biophysical Technique
B. Methods that provide indirect
information
1. Studies on food consumption
2. Studies on health condition
3. Studies on food supply situation
4. Studies on socio-economic
condition
5. Studies on cultural and
anthropological influence

Factors Considered in the Selection of


Nutrition Survey Method
1. Unit to be surveyed
2. Types of information required
3. Degree of reliability and accuracy
acquired
4. Facilities and equipment available
5. Human resources
6. Time reference
7. Funding
Features of Methods and Reference
Standards Used

You might also like