1. Nutrition is important for maintaining health, preventing disease, and supporting healing from illness or injury. Nutritional assessment involves anthropometric measurements, biochemical analysis, evaluating clinical and dietary information, and considering environmental factors. 2. Anthropometric measurements include weight, height, body mass index, fat folds, midarm circumference, and bioelectrical impedance analysis. Biochemical analysis can help diagnose micronutrient deficiencies like iron, vitamin A, and iodine deficiencies. 3. Dietary, medical, family, and social history are collected, and environmental factors like ability to obtain and prepare food are considered. This comprehensive assessment evaluates nutritional status and identifies risks or deficiencies.

2. NUTRITION
Nutrition is important to maintain health
and to prevent diseases and death.
When illness and injury occurs optimal
nutrition is essential for healing and
resisting infection and other complications

3. SCREENING
•To determine nutritional health
•Look for warning signs
•Maintain optimal health of healthy
persons
•Identify risks to medical treatment and
recovery

4. COMPONENTS OF NUTRITIONAL
ASSESMENT
•Identify stages in the
development of deficiency
disease
•A = ANTHROPOMETRIC
MEASUREMENTS
•B = BIOCHEMICAL ANALYSIS
•C = CLINICAL INFORMATION
•D = DIETARY INFORMATION
•E =
EVALUATION/ENVIRONMEN

5. Assessment
•past medical history
• family history
• social history

6. Past Medical History
• Immunizations, hospitalizations, operations, major
injuries, chronic illnesses, and significant acute
illnesses
• Current or recent prescription medications, vitamins
and minerals, laxatives, topical medications, OTC
medications, and nutritional supplements
• Potential drug-nutrient interactions, such as those
caused by potassium-wasting diuretics
• Food allergies or lactose intolerance

7. Family History
• Family history of cancer, diabetes, heart disease,
hypertension, obesity, and osteoporosis
• Parents, siblings, children, spouse: include ages,
current health status, and cause of death if deceased

8. Social History
• Occupation, daily exercise pattern, marital and
family status
• Economic status, educational level, residence,
emotional response to illness and coping skills
• Duration and frequency of use of substances,
including tobacco, alcohol, illegal drugs, and caffeine

9. ANTHROPOMETRIC MEASURES

10. ANTHROPOMETRIC MEASURES
• Fatfolds – TSF (total subcutaneous fat) and total
body fat
• MAC – midarm circumference-muscle mass and
subcutaneous fat
• MAMC – midarm muscle mass/circumerence, skeletal
muscle
• BIA – lean body mass

11. 1. Measure weight:
• Make sure the scale pointer is at zero before
• taking a measurement.
• The person is required to dress in light
clothes and take off shoes. Women should
remove scarf.
• He/she must stand straight and unassisted
on the centre of the balance platform.
• The weight should be recorded to the nearest 0.1kg.

12. 2. Measure height:
• The person is required to remove his/her shoes, stand
erect, looking
straight in a horizontal plane with feet together and
knees straight.
The heels, buttocks, shoulder blades and the back of the
head should touch against the wall.

13. 3. Calculate Body Mass Index
(BMI):
• Convert cm to meters ( 1 metre = 100 cm)
• Calculate BMI using this formula:
BMI = Weight in kilograms
(Height in m)2

14. BMI references:
<18.5 = Underweight
18.5-24.9 = Normal weight
25-29.9 = Overweight
30 and above=Obese

15. BIOCHEMICAL ANALYSIS
ITEM ELEVATED DECREASED
Albumin Dehydration Edema, Ca, ESRD
BUN Renal failure
Dehydration
Hepatic failure
Malnutrition
Na Dehydration, coma Edema, burns,
diarrhea,
vomiting
Creatinine Renal disease
Ferritin Renal disease
Inflammatory dis
Fe def anemia
FBS DM, drugs, MI, K
deficiency,
Insulin overdose,
ETOH

16. Biochemical testing contribute to
diagnosing micronutrient
deficiencies.
The most common deficiencies are:
Iron
vitamin A, and
Iodine
During emergencies:
scurvy
Beriberi (vitamin B 1 deficiency)
pellagra (vitamin B 3 deficiency).

18. DIETARY INFORMATION
• Nutrition history -
• Special diet order – compliance
• Relate diet to disease state
• Appropriateness
• Meeting nutritional needs
• Food/drug interactions: antibiotics, anticonvulsants,
etc.

19. EVALUATION/ENVIRONMENT
• Summary of findings
• Recommendations
• Potential problems
• Socioeconomic concerns
• Psychosocial concerns
• Adequate housing
• Disease state affects ability to prepare food
• Adequate food, storage, equipment to prepare food

20. Generic Nutrition Questionnaire
• Would you describe you appetite as hearty, moderate,
or poor?
• Are you on a special diet? Specify the type of diet.
Who recommended the diet? If you have been on a
special diet in the past, define it.
• Have you ever had any problems with weight?
Underweight or overweight?
• Do you eat at approximately the same time every
day?

21. • Do you skip meals? If so, when?
• Do you usually eat between meals? What do you
snack on most often?
• Are there any foods you do not eat because you don’t
think they are good for you? If yes, what?

22. • Are there any foods you do eat regularly because you
think they are good for you? If yes, what?
• Are there any foods you cannot eat? What happens
when you eat this food?
• Are there foods you avoid because you don’t like
them?
• How is your food usually prepared, e.g. baked,
broiled, fried?

23. • Are you on a diet now to lose or gain weight? If yes,
what kind? Who recommended it?
• How do you feel about your weight?
• Are you taking any vitamin or mineral supplements?
What and how often?
•Do you smoke? How many cigarettes
(cigars or chewing tobacco) per day?

24. • How many hot meals do you eat per week?
• What condiments do you use? Examples
include butter on bread, sugar on cereal, salad
dressing, gravy, etc.