NFSC 126L NUTRITION ASSESSMENT LABORATORY
SPRING 2004
Vanessa Gyovai
Office: Holt 106; 321-1527
Office hours: Friday 11 – 12 PM, or by appointment
e-mail: vgyovai@mail.csuchico.edu
COURSE DESCRIPTION/GOALS
Active application of tools and techniques used for assessment of nutritional status.
Research methodology and application of research findings to nutrition care will be
introduced.
SPECIFIC COURSE OBJECTIVES
At the completion of the course, the student will be able to:
 gather lay and scientific information using current information technologies;
 critically analyze web sites and original research articles;
 gather data for interpretation of nutritional/health status;
 assess nutritional/health status from correlation of data from several parameters; e.g.,
diet history, anthropometric measurements, blood pressure and vital signs,
biochemical data (lab values), and the clinical record;
 measure, calculate, and interpret body composition data;
 calculate and interpret nutrient composition of food using several software programs;
 work effectively as a team member by doing collaborative work;
 critically evaluate a popular diet book; and
 devise a diet plan/menu for weight loss or an athlete.
TEXT
Laboratory Activities available at http://www.csuchico.edu/~ks45/
Krause’s Food, Nutrition, & Diet Therapy, 11th edition by Mahan and Escott-Stump
ADA Pocket Guide to Nutrition Assessment by Charney and Malone
GRADING
NFSC 126L consists of one three-hour laboratory period each week. Attendance is
mandatory. The reading associated with each week’s activity must be read prior to coming
to class. The laboratory report or lab activity report will be completed in class. These
reports are due one week after their completion with exceptions noted. Those turned in late
will have points deducted (5% per weekday late up to 25% off). These reports are worth 10
points each (except the critique of a popular diet book, which is worth 25 points). There
will be three quizzes (50 points each). Quizzes will be given at the beginning of the period
and will cover material from your readings and laboratory activities.
3 Quizzes (50 each)
Laboratories/activities
Critique
Presentation of Critique
150
140
25
10
TOTAL
90-100% = As
80-89% = Bs
70-79% = Cs
325 points
60-69% = Ds
59% and below = F
NFSC 126L (NUTRITION ASSESSMENT LABORATORY)
Week 1:
(1/30)
Anthropometric Assessment and Interpretation (Part 1):
Infants, Children, Teens, and Pregnancy
Overview of the components of a nutritional assessment
How to use CDC growth charts
Weight gain during pregnancy
Assignment: Growth Chart/Pregnancy Chart activity
Week 2:
(2/6)
Anthropometric Assessment (Part 2) – Adult Measurements
Measures of weight/height, adiposity (BMI, waist circumference/waist/hip
ratio, skinfolds )
Estimation of height/weight in non-ambulatory patients
Indices of Lean Tissue or Muscle (AMA)
Assignment: Anthropometry activity
Week 3:
(2/13)
Overview of information acquisition:
Use of the internet for health professionals
Web site evaluation
How to use search engines effectively
Assignment: A tutorial on search engines and a critical evaluation of web
sites
Week 4:
(2/20)
Overview of Research Design
Introduction to Research Design
How to use the library gateway to access databases such as Agricola,
Biological + Agricultural Index, and Medline– an overview
How to use interlibrary loan
Assignment: Practice Problem Set (SI units), Practice at Identifying Research
Design, A critical evaluation of a clinical nutrition research article
Class reports on critical evaluation of web sites
Week 5
(2/27)
Clinical/Biochemical Assessment of Nutritional Status – Protein
Status
Overview of Biochemical Tests
Measures of Protein Status (creatinine, CHI, N balance, serum proteins:
albumin, transferrin, prealbumin)
Overview of Spectroscopy
Assignment: Use of a UV spectrophotometer – Albumin standard curve
Week 6
(3/5)
Quiz #1 (Weeks 1 – 4)
Biochemical Assessment - Hematology
What’s in blood?
-RBC count, hematocrit, hemoglobin, MCH, MCHC, MCV
Measurement of hemoglobin – a demo
Assignment: Hematocrit lab and hematology problem set
Week 7
(3/12)
Biochemical Assessment: Iron status
Serum iron, TIBC, transferrin saturation
Assignment: Iron status lab
SPRING BREAK
Week 8
(3/26)
Methods of measuring body composition and energy expenditure
Overview of methods/techniques
Direct/Indirect Calorimetry – Body Gem
Estimation Equations
Assignment: BIA measures, RMR demo and body composition and energy problems
Week 9
(4/2)
Catch-up week
Week 10
(4/9)
Quiz #2 – (Weeks 5 – 8)
The Food Exchange List
Guidelines for weight loss and the special nutrient needs of athletes
Assignment: Devising a diet plan for weight loss or an elite athlete
Week 11
(4/16)
Dietary Analysis (Part 1)
Methodologies and Techniques of Dietary Assessment – 24-hour recalls
and the food frequency questionnaire
Introduction to Nutritionist V
Assignment: Analysis of 24-hour recalls and food frequency questionnaires
Week 12
(4/23)
Dietary Analysis (Part 2)
The food record: weighed and estimated
Introduction to Food Processor
Assignment: Analysis of Food Records
Week 13
(4/30)
Biochemical Assessment: Diabetes
How to use glucometers, the Glycemic Index of Foods,
glucose strips.
Assignment: Glucose Lab
Week 14
(5/7)
Assessing and Interpreting Blood Pressure
Biochemical Assessment: Heart disease
Overview of physiology of blood pressure.
Overview of lipid values and risk of heart disease
Assignment: Blood pressure, vital signs, blood cholesterol and risk of
CVD lab.
Week 15
(5/14)
Quiz #3 (Weeks 10-14)
Critical Analysis of a Popular Diet Book