1. Nutrition Assessments
Nutrition Science Standards 18, 19, 20

2. What is a Nutrition Assessment Used for?
Used to point out signs of malnutrition- condition caused by excess or deficient food energy or nutrient intake or by imbalance of nutrients.
May experience skin rashes, depression, hair loss, bleeding gums, muscle spasms, night blindness, and other symptoms.
Through these assessments some symptoms that could resemble other diseases can be detected and treated through better nutrition practices.

3. Nutrition Assessment for Individuals
Historical Information
Anthropometric Measurements
Physical Examination
Laboratory Tests
Collection of information is gathered in each of the above to create a whole picture of the person’s health.

4. Historical Information
Health Status- These health history reflects a person’s medical record and may reveal a disease that interferes with the person’s ability to eat or the body’s use of nutrients. Family history of major disease is helpful in creating a picture of health
Socioeconomic status- shows ability or inability to buy adequate food and prepare them. Marital Status, ethnicity, and Education level also influence food choices.
Drug usage- prescribed and over-the counter may highlight possible interactions that lead to nutrient deficiencies
Diet- examines food intake, beverages, and supplements will shoe surpluses or deficiencies.

5. Diet History Collect data about the foods a person eats
May be a 24-Hour, 3 Day, or 7-Day record
The day’s must be fairly typical of the person’s diet and accurately record portions
Amounts are entered in to a computer or calculated manually
Comparison of calculated nutrients and DRI

6. Your Turn
Record ALL the food and drinks that you consume over the next 24 hours as well as if it was with a group, or if anything influenced your choice at the time (work, in a hurry, with friends, etc.)
The next class meeting a partner will analyze your food record, ask some questions about influences, and compare your choices to recommendations.

7. Anthropometrics
Measurement of physical characteristics of the body, such as height and weight.
Compares a person’s measurements with standards specific for gender and age ore with previous measurements.
Measurements reveal patterns and indicate trends in a person’s overall nutrition status
Measurements out of line reveal problems such s growth failure in children, nutrient excesses or deficiencies

8. Physical Examinations
Looking for clues to poor nutrition status
Visual inspection of eyes, hair, skin, nails, posture, tongue, and fingernails can provide clues
Requires skill because many physical signs and symptoms reflect more than one deficiency
Not the only assessment techniques used to diagnosis a patient

9. Lab Tests
Detect a developing deficiency, imbalance, or toxicity by taking a sample of blood or urine
These are analyzed and then compared with the normal values for a similar population
Most useful in uncovering early signs of malnutrition before symptoms appear.

10. For more details
Refer to Appendix E of the textbook for more detail on each of the 4 types of assessments
Assignment: Continue on with the tasks listed that will cover chapter of the textbook. Focus on 1.1, 1.2, 1.4, and 1.5
List and Describe the 10 influences on food choices- (1.1)
Complete the Try it on page 10 of the text.
Name the 6 Nutrients and identify which are organic and which are inorganic (1.2)
Create a healthy breakfast choice that you would eat and calculate the energy in the meal. Use the Internet for assistance(1.2)
Draw a visual that defines the 4 categories of the DRI and explains the purpose of each(1.4)
Complete the Nutrition Portfolio

11. Nutrition and Diet Therapy Textbook
Chapter 2 Planning a Healthy Diet
NOTES SECTION
Define Dietary References
Outline the Key Recommendations for each category on pages 20-30
Outline Religious Influences on Food Choices
Complete Discussion Questions 1-10 on page 51
Check By End of Class on 9/13/17

12. 24 Hour Recall Get in your small groups
Get out your 24 Hour recall sheet that you completed
One at a time hand your recall to a partner for analysis
Analyze the food record. What food groups are missing? What foods are there a lot of?
Being considerate and not laughing or intimidating each other, write red flags that you see in the food record.
Write in recommendations for making healthier choices.
Pass back the record to the original owner. Do you agree with the assessment?

13. Calculating your BMI
This is an Individual Assignment and one just for your information. You are not required to share if you do not want to.
Use the formula provided to calculate your BMI
Compare to the BMI chart for your age, gender, height.
Do you feel this is accurate? Why or why not?

15. Individual goal setting for 2nd 9 weeks

16. Steps to Complete Assessment Step 1
Search the Internet for Dietitian Services and Logos. Look at several and not the things that you like and dislike about each. Choose one of your own for your group and create it in Word. Make it look professional and provide a brief explanation of your services. This should be an original logo and description.

17. Steps to Complete Assessment Step 2
Search the Internet for Confidentiality Forms. Look at several and not the things that you like and dislike about each. Choose one of your own for your group and create one of your own in a Word Document. Make it look professional and provide information for the client to let them know that the information they provide will not be given to others and will only be used for this class. This should be an original confidentiality form. If you cannot find one that you like, there will be one provided, but make sure you research the purpose of these documents.

18. Steps to Complete Assessment Step 3
Search the Internet for Food Recall Documents. Look at several and not the things that you like and dislike about each. Choose one of your own for your group and create a recall document in a Word. Make it look professional and provide a brief explanation of your services. This should be an original food recall document.

19. Steps to Complete Assessment Step 4
Get your documents printed and ready for the assessment.
Look at the video of a Nutrition Assessment as well as others to get an idea of how you should conduct your assessment interview with your client.

20. Steps to Complete Assessment Step 5
Set up the date of your client assessment. Provide them with the Intake form and the Food recall before this meeting.
Meet your client at the designated time and place and go through the assessment interview.

21. Steps to Complete Assessment Step 6
Prepare your assessment information and recommendations along with a meal plan. Make sure that you site any sources that you use.
Complete the Nutrition Case Study Assessment Worksheet based on your client interview.

22. Steps to Complete Assessment Step 7
Submit your completed PowerPoint Presentation. Slides to include are as follows:
Title Slide- The Group Members, The Logo, and class information
General Overview- Basic information from the intake information to include age, gender, etc. No NAME of the client. Include any historical information that may play a role in the current health of the client.
24 Hour Recall- What did the client eat and what information was provided in the assessment that may provide more insight about the foods eaten?
Dietary Calculations- What was the day’s caloric intake? What was the amount of Protein, Carbs, and Fat consumed this day—use My Fitness Pal or Choose My Plate to gather this information.
Anthropometrics- weight, age, gender, activity level, BMI general information about the client.
Assessment- what were your findings based on the information collected?
Recommendations- Ways they can meet the goals they described.
Meal Plan- one day’s worth of meals that meets the daily calorie recommendations and images that will help the client see what a day’s meal will look like.