nutrional assesment
Post on 23-Jan-2018
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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
SCREENING
•To determine nutritional health
•Look for warning signs
•Maintain optimal health of healthy
persons
•Identify risks to medical treatment and
recovery
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/ENVIRONMENT
Assessment
•past medical history• family history• social history
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
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
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
ANTHROPOMETRIC MEASURES
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
1. Measure weight:
• Make sure the scale pointer is at zero before• taking a measurement.• The person is required to dress in lightclothes and take off shoes. Women shouldremove scarf.• He/she must stand straight and unassistedon the centre of the balance platform.• The weight should be recorded to the nearest 0.1kg.
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.
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
BMI references:
<18.5 = Underweight18.5-24.9 = Normal weight25-29.9 = Overweight30 and above=Obese
BIOCHEMICAL ANALYSISITEM ELEVATED DECREASEDAlbumin Dehydration Edema, Ca, ESRDBUN Renal failure
DehydrationHepatic failureMalnutrition
Na Dehydration, coma Edema, burns, diarrhea, vomiting
Creatinine Renal diseaseFerritin Renal disease
Inflammatory disFe def anemia
FBS DM, drugs, MI, Kdeficiency,
Insulin overdose,ETOH
Biochemical testing contribute to diagnosing micronutrient deficiencies. The most common deficiencies are: Iron vitamin A, andIodine During emergencies:scurvy Beriberi (vitamin B 1 deficiency)pellagra (vitamin B 3 deficiency).
DIETARY INFORMATION
• Nutrition history -• Special diet order – compliance• Relate diet to disease state• Appropriateness• Meeting nutritional needs• Food/drug interactions: antibiotics, anticonvulsants,
etc.
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
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?
• 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?
• 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?
• 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?
• 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.
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