2- Nutl Assessment and Basic Concepts.pptx

lecture

1. NUTRITIONAL ASSESSMENT IN PUBLIC HEALTH NUTRITION ABIGAIL B. ANZIA, RND, JD T-TH 7:30 AM – 9:00 AM (ND Lab)

2. DEFINITION AND IMPORTANCE Nutritional assessment can be defined as the interpretation from dietary, laboratory, anthropometric and clinical studies. It is used to determine the nutritional status of individual or population groups as influenced by the intake and utilization of nutrients. (Gibson, 2005 )

3. IT IS ESSENTIAL TO PUBLIC HEALTH FOR: Identifying Nutritional Deficiencies Guiding Public Health Interventions Monitoring and Surveillance Policy Development

4. Methods of Nutritional Assessment A Anthropometric Measurements B Biochemical Assessment C Clinical Assessment D Dietary Assessment

5. A. Anthropometric Measurement Definition : Anthropometry involves measuring the size, weight, and proportions of the human body. It is the most commonly used method in nutritional assessments. Common Measurements : Height and Weight : Used to calculate Body Mass Index (BMI), which helps categorize individuals as underweight, normal weight, overweight, or obese. Mid-Upper Arm Circumference (MUAC) : Often used in assessing malnutrition in children. Skinfold Thickness : Estimates body fat percentage. Applications : Anthropometric data is used in population surveys, clinical settings, and during fieldwork to assess growth, obesity, and wasting.

6. B . Biochemical Assessment Definition : Biochemical assessments involve laboratory analysis of biological samples (e.g., blood, urine, hair) to detect nutrient levels and biomarkers. Common Tests : Hemoglobin Levels : Used to assess iron status and detect anemia. Serum Vitamin Levels : Measures levels of vitamins such as Vitamin D, Vitamin A, and B-vitamins. Lipid Profiles : Includes cholesterol and triglycerides to assess cardiovascular risk. Applications : Biochemical assessments are crucial in identifying subclinical deficiencies and monitoring the effectiveness of interventions, such as supplementation programs.

7. C. Clinical Assessment Definition : Clinical assessments involve the physical examination of individuals to detect signs and symptoms of nutritional deficiencies or excesses. Common Observations : Hair, Skin, and Nail Changes : Indications of deficiencies in vitamins or minerals (e.g., pale skin or brittle nails in iron deficiency). Mouth and Tongue : Signs of deficiencies such as angular stomatitis (riboflavin deficiency) or glossitis (vitamin B deficiency). Edema : Swelling that may indicate protein deficiency (kwashiorkor). Applications : Clinical assessments are often used in conjunction with other methods to confirm suspected deficiencies or to identify conditions that require immediate intervention.

8. D . Dietary Assessment Definition : Dietary assessment evaluates an individual's food intake to determine the adequacy of their diet. Common Methods : 24-Hour Dietary Recall : Individuals recall all foods and beverages consumed in the past 24 hours. This method provides detailed information about dietary patterns but may not reflect usual intake. Food Frequency Questionnaire (FFQ) : Assesses how often specific foods are consumed over a given period, helping to identify patterns and potential nutrient deficiencies. Dietary Records/Diaries : Individuals record everything they consume over several days. This method provides accurate data but requires high compliance. Applications : Dietary assessments are used to evaluate nutrient intake, identify dietary risk factors for disease, and guide nutrition education and intervention programs .

9. PUBLIC HEALTH NUTRITION: DEFINITION OF TERMS AND GENERAL CONCEPTS

10. DEFINITION OF TERMS Public Health Nutrition: The application of nutrition and public health principles to design, implement, and evaluate interventions aimed at improving the dietary habits and nutritional status of populations Nutritional Status: The condition of an individual’s health as determined by their intake and utilization of nutrients. Malnutrition: A broad term that refers to deficiencies, excesses, or imbalances in a person's intake of energy and nutrients.

11. DEFINITION OF TERMS (continuation) Undernutrition: A form of malnutrition resulting from insufficient intake of energy and nutrients. Overnutrition : Excessive intake of energy and nutrients, often leading to overweight and obesity. Micronutrient Deficiencies: A lack of essential vitamins and minerals in the diet, which can lead to various health issues. Food Security: The state in which all people, at all times, have physical and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.

12. DEFINITION OF TERMS (continuation) Dietary Guidelines: Evidence-based recommendations developed by public health authorities to guide food choices and promote healthy eating patterns among populations . Non-Communicable Diseases (NCDs): Chronic diseases that are not transmitted from person to person and are largely the result of lifestyle factors, including poor diet, lack of physical activity, and tobacco use. Nutritional Assessment: This involves evaluating an individual’s or population’s nutritional status using methods such as dietary surveys, biochemical tests, anthropometric measurements, and clinical assessments .

13. DEFINITION OF TERMS (continuation) Nutritional Surveillance: The continuous, systematic collection, analysis, and interpretation of nutrition-related data to monitor the nutritional status of populations and to identify trends and risk factors . Nutritional Epidemiology: The study of the relationships between diet, nutrition, and health outcomes in populations. It involves the investigation of dietary patterns, nutritional status, and the impact of nutrition on disease incidence and prevalence . Nutritional Interventions: These are strategies and programs aimed at improving nutrition and health outcomes.

14. DEFINITION OF TERMS (continuation) Community Nutrition: The field of nutrition that focuses on the health and nutrition needs of specific communities or population groups. It involves the assessment, planning, implementation, and evaluation of nutrition interventions in community settings . Behavior Change Theories: These theories help understand and influence how individuals and communities make dietary choices. They are essential for designing effective nutrition interventions and public health campaigns.

15. BASIC CONCEPTS Social Determinants of Health: The conditions in which people are born, grow, live, work, and age, which affect their health outcomes, including their nutritional status. Life Course Approach: A perspective in public health nutrition that considers how nutritional status and dietary habits established early in life (including during pregnancy and infancy) can impact health outcomes throughout the lifespan. Triple Burden of Malnutrition: Triple burden of malnutrition refers to the simultaneous occurrence of undernutrition, micronutrient deficiencies, overnutrition or obesity, and other nutrition-related chronic diseases among different population groups.

16. BASIC CONCEPTS (continuation) Nutrition Transition: The shift in dietary patterns and energy expenditure that occurs as a country undergoes economic development. Behavior Change Communication (BCC): A strategy used in public health nutrition to promote healthy behaviors through targeted communication interventions. Food Environment: The physical, economic, political, and socio-cultural context in which people engage with the food system to make decisions about acquiring, preparing, and consuming food .

17. BASIC CONCEPTS (continuation) Sustainable Diets: Diets that have low environmental impacts, contribute to food and nutrition security, and promote a healthy life for present and future generations Policy and Advocacy in Public Health Nutrition: The process of influencing public policy and resource allocation decisions within political, economic, and social systems to promote health and nutrition. Program Planning and Evaluation: A systematic process in public health nutrition that involves assessing community needs, setting objectives, designing interventions, implementing programs, and evaluating their effectiveness.

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19. PRE-REQUISITES COURSE COMPONENTS EXPECTATIONS LEARNING OUTCOMES EVALUATION AND GRADING

20. Understanding food allergies Venus has a beautiful name and is the second planet from the Sun. It’s hot and has a poisonous atmosphere Mercury is the closest planet to the Sun and the smallest one in the Solar System—it’s only a bit larger than the Moon Mercury Venus

21. Catering to special diets Mercury is the closest planet to the Sun and a very small object Venus has a beautiful name and is the second planet from the Sun Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Mercury Venus Mars

22. Venus has extremely high temperatures Neptune is the farthest planet from the Sun Learn more tips! Mars is actually a very cold planet Mercury is the closest planet to the Sun Saturn is a gas giant with several rings Jupiter is the biggest planet of them all Mars Venus Neptune Mercury Saturn Jupiter

23. The power of proper nutrition This can be the part of the presentation where you introduce yourself, write your email…

24. Food safety and hygiene

25. “This is a quote, words full of wisdom that someone important said and can make the reader get inspired” —Someone Famous

26. Exploring the benefits of leafy vegetables

27. Building a colorful plate Images reveal large amounts of data, so remember: use an image instead of a long text. Your audience will appreciate it

28. Click and drag Name a food from the dairy group that is a good source of calcium Which mineral is important for building strong bones and teeth? Which meal is considered the most important meal of the day? What nutrient helps the body convert food into energy? Match each concept with the correct answer, to do so, click and drag the dots: Breakfast Vitamin B6 Milk and yogurt Calcium

29. Vitamins for your health Supports vision, immune system function, and healthy skin Vitamin A Carrots, egs Supports immune function, collagen production, and antioxidant protection Vitamin C Oranges, lemons Important for bone health, immune system function, and calcium absorption Vitamin D Salmon, cheese Acts as an antioxidant, protecting cells from damage Vitamin E Almonds, seeds

30. 98,300,000 Big numbers catch your audience’s attention

31. Jupiter's rotation period 9h 55m 23s 333,000 The Sun’s mass compared to Earth’s 386,000 km Distance between Earth and the Moon

32. Mercury is the closest planet to the Sun and a very small object Mercury Venus has a beautiful name and is the second planet from the Sun Venus Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Mars The recommended nutrition percentages 50% 75% 25%

33. More info in our website! You can replace the image on the screen with your own work. Just right-click on it and select “Replace image”

34. Learn more… You can replace the image on the screen with your own work. Just right-click on it and select “Replace image”

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36. Earth The healing power of good nutrition Mercury Mars Jupiter Earth is the third planet from the Sun Mercury is the closest planet to the Sun Mars is full of iron oxide dust Jupiter doesn’t have a solid surface

37. Nutrition school progress Follow the link in the graph to modify its data and then paste the new one here. For more info, click here We all live on Earth 35% Class B Saturn is a gas giant 40% Class A Mercury is small 20% Class C Neptune is big 5% Class D

38. Japan Brazil Mexico Healthy foods in different countries Venus is the second planet from the Sun Despite being red, Mars is a very cold planet Mercury is the closest planet to the Sun

39. Basic steps in considering nutrition 1 2 3 4 Earth is the planet with life Saturn is the ringed planet Mars is actually a very cold planet Jupiter is a huge gas giant Neptune is far away from us Grains Proteins Sugar Fruits Fats 5

40. Recommended daily calories per age Team A Team B Team C 1-3 years 1,000-1,400 calories 1,200-2,000 calories 1,400-3,000 calories 4-8 years Mars is a cold planet Jupiter is a gas giant Neptune is an ice giant 9-18 years 10% 35% 55%

41. Let's compare vegetables and meat Follow the link in the graph to modify its data and then paste the new one here. For more info, click here Mercury is a small planet Jupiter is a gas giant and big Jupiter Mercury

42. Healthy food pyramid for nutrition Neptune is the farthest planet from the Sun 5% Saturn was named after a Roman god 20% Despite being red, Mars is very cold 35% Earth is the third planet from the Sun 40%

43. School meals weekly schedule Monday Tuesday Wednesday Thursday Friday 07:00 Greek yogurt with mixed berries Oatmeal with sliced bananas Eggs with toasts and milk Smoothie with kale and banana Scrambled eggs with spinach 11:30 Mixed nuts and dried fruit Orange slices and almonds Greek yogurt with honey Mixed nuts and dried fruit Cottage cheese with jam 15:00 Quinoa bowl with black beans Whole-wheat pasta with meat Veggie wrap with chicken Baked salmon with quinoa Lentil soup with a side salad

44. Popular vegetables and their vitamins Vegetables Vitamin type Carrots Vitamin A Cucumbers Peas Corn Zucchini Spinach Fill in the box by adding the right vitamin that each vegetable provides like in the example:

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