FCS 102 Lecture Notes - Lecture 2: Sugar Substitute, Serving Size, Myplate
29 May 2018
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Chapter 2 – Nutritional Assessment and Dietary Planning
I. What Do We Mean by “Nutritional Status”?
A. Nutritional status - health of a person as it relates to how well his or her diet meets that person’s individual
nutrient requirements
1. Undernutrition
a. Consuming too little of a nutrient
b. Can lead to nutritional deficiencies
2. Overnutrition
a. Eating too much of a nutrient or food
b. Can lead to obesity & health consequences
c. Nutritional toxicity
3. Malnutrition
a. State of poor nutrition due to an imbalance between nutrient requirements and nutrient availability
b. Undernutrition and overnutrition are both forms
B. Primary and Secondary Malnutrition Can Lead to Poor Nutritional Status
1. Primary malnutrition - Due to inadequate or excess food intake
2. Secondary malnutrition
a. Due to factors besides diet
b. E.g. illness or drug-nutrient interaction
C. Adequate Nutrient Intake Can Be Different among Individuals
1. Factors
a. Sex
b. Age
c. Physical activity
d. Genetics
2. Nutritional adequacy - Required amount of nutrients are consumed to meet physiological needs
II. How Is Nutritional Status Assessed?
• Anthropometric measurements
• Biochemical measures
• Clinical assessment
• Dietary assessment
A. Anthropometry: Body Measurements Provide Information Concerning Nutritional Status
1. Assess physical dimensions and composition
2. Easy and inexpensive but are not diagnostic
3. Physical Dimensions: Height, Weight, and Circumferences
a. Height and weight - Assess risk for chronic degenerative diseases
b. Circumferences
1. Waste and hip - Increase or decrease in body fat
2. Head - Brain growth during infancy
4. Body Composition—What You Are Made Of
a. Distribution of fat, lean mass, & minerals
b. Used with anthropometric measurements to assess nutritional status and health
B. Laboratory Tests Are Important Biochemical Indicators of Nutritional Status
1. Lab analysis of biological samples used in nutritional assessment
2. Blood & urine
3. Analyzes for:
a. Specific nutrients
b. Biological markers (biomarkers) - reflect nutrients’ function
4. Help specify nutrient deficiency or excess
C. Clinical Evaluations Assess Signs and Symptoms of Disease
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© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
1. Medical history
a. Weight loss or gain
b. Surgeries
c. Medications
d. Family history
2. Signs
a. Outcomes of disease seen or assessed by someone else
b. E.g. pale skin, shortness of breath, edema, rashes
3. Symptoms
a. Cannot be observed or noticed by someone else
b. Lack of energy, blurred vision, loss of appetite
D. Analysis of Your Diet Can Also Be Helpful
1. Collecting information about a person’s nutrient intake
2. Retrospective Methods: Recalls and Questionnaires
a. Person must remember what he ate in past
b. 24-hour recall
1. Food & drink recorded over 24 hours
2. May not represent usual intake
c. Food frequency questionnaire
1. Analyzes food intake patterns over an extended period of time
2. Limited in accuracy & completeness
3. Prospective Methods: Diet Records
a. Recorded when person consumes food
b. Portion sizes estimated (tablespoons and cups)
c. Most accurate method of dietary assessment - ideally food records kept for three days, one of
which is a weekend day
E. Food Composition Tables and Dietary Analysis Software Are Important Tools
1. Determines nutrient & energy content of diet
2. Food composition tables
a. www.nal.usda.gov/fnic/foodcomp
b. Time consuming and tedious
3. Computerized nutrient databases
a. www.mypyramid.gov
b. Online tools
4. Commercial dietary assessment software programs
III. How Much of a Nutrient Is Adequate?
A. Dietary Reference Intakes (DRIs) Provide Reference Standards
1. Developed by Institute of Medicine in 1994
2. DRIs include:
a. Estimated Average Requirements (EARs)
b. Recommended Dietary Allowances (RDAs)
c. Adequate Intake Levels (AIs)
d. Tolerable Upper Intake Levels (ULs)
e. Estimated Energy Requirements (EERs)
f. Acceptable Macronutrient Distribution Ranges (AMDRs)
3. A Historical Perspective on Nutrient Recommendations
a. National Academy of Sciences
1. RDAs created in 1943
2. Developed to address health issues
b. DRIs developed to address chronic diseases as well
B. DRI Values Depend on Many Factors
1. Sex, age, life stage
a. Females have 16 “life stage” groups
b. Males have 10 “life stage” groups
