NCM 211: Nutrition and Diet Therapy
LAB
ABCD
Introduction To Anthropometric
Measurements
PURPOSE:
 To gather objective data about an
individual’s body composition and
growth.
 To identify malnutrition, overnutrition,
and growth disorders.
Key Anthropometric Measurements
Mid Upper Arm Circumference (MUAC) and
Measurements to Include:
 Height: Measurement from head to toe,
often used to assess growth and
stunting.
 Weight: Total body mass, used to
determine underweight or overweight
status
 Body Mass Index (BMI): Weight in
relation to height, used to classify
weight status.
 Mid Upper Arm Circumference
(MUAC): Circumference of the upper
arm, indicative of muscle and fat
reserves.
 Waist Circumference: Measurement
around the narrowest part of the waist,
reflecting abdominal fat.
 Waist-to-Hip Ratio: Ratio of waist
circumference to hip circumference,
assessing fat distribution.
Measuring Height and Weight
 Steps for Height Measurement:
o Ensure the individual stands
barefoot, heels together, against a
flat surface.
o Use a stadiometer to measure height
from the crown of the head to the
feet.
 Steps for Weight Measurement:
o Use a calibrated weighing scale on a
flat surface.
o Ask the individual to stand still and
remove shoes and heavy clothing.
o Record the weight in kilograms.
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Calculating Body Mass Index (BMI)
 Formula:
BMI = weight(kg)/(Height(m))^2
 Interpretation of BMI Categories:
o Underweight: <18.5
o Normal Weight: 18.5-24.9
o Overweight: 25-29.9
o Obesity (Class I, II, III): >30
Waist Circumference
 Mid Upper Arm Circumference (MUAC):
o Use a a flexible tape to measure
the midpoint of the upper arm.
o Interpretation: MUAC <23.5 cm
suggests acute malnutrition.
 Waist Circumference:
o Measure around the narrowest
part of the waist.
o Interpretation: Elevated waist
circumference indicates an
increased risk of chronic
Waist-to-Hip Ratio and Interpretation
diseases.
Interpretation:
 Higher WHR indicates central obesity
and increased risk of cardiovascular
diseases.
 Healthy WHR: <0.85 for women, <0.90
for men
Importance:
 Anthropometric measurements provide
valuable insights into nutritional status.
 Used for early identification of
malnutrition and monitoring progress.
Remember:
 Accurate measurements and consistent
techniques are crucial.
 Interpretation should consider individual
variations and growth patterns.
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NCM 211: Nutrition and Diet Therapy
LAB
ABCD
Anthropometric Measurements
1. Height and weight
2. Hamwi Method
current weight
%IBW = x 100
ideal weight
IBW for males= 106 lbs for 5 feet plus 5
lbs per inch over 5feet
IBW for females = 100 lbs for 5 feet plus
5 lbs per inch over 5 feet
Add 10% for large frame
Subtract 10% for small frame
A weight of 20% or more above the IBW IS
CONSIDERED OBESE
3. Basal Metabolic Index
BMI= weight in kg/ height in m
4. Waist Circumference
Waist circumference greater than
102cm or 40 inches in adult males and
greater than 88cm (35in) is an indicator of
cardiovascular risk.
 Waist/hip ratio- divide the waist
circumference by the ship
circumference. Above 0.95 for men (or
0.8 in women) indicative of a health risk.
 WHO states that abdominal obesity is
defined as a waist-hip ratio above 0.90
males and above 0.85 for females, or a
body mass index (BMI) above 30.0
SKIN-FOLD THICKNESS USING CALIPERS
 Skin-fold measures
 Estimate body fat by using a caliper to
measure the thickness of a fold of skin
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on the back of the arm (over the
triceps), below the shoulder blade
(subscapular), and in other places
(including lower-body sites), and then
comparing these measurements with
standards
ANTHROPOMETRIC MEASUREMENTS
USED IN NUTRTION ASSESSMENT
 Abdominal girth measurement –
abdominal fluid retention and abdominal
organ size
 Height-weight – Over-nutrition and
under-nutrition; growth in children
 Head circumference – Brain growth and
development in infants and children
under age 2
 Skin-fold – subcutaneous and total body
fat
 Waist circumference – Body fat
distribution
BIOCHEMICAL ASSESSMENTS IN
NUTRTIONAL ASSESSMENT
Purpose:
 To complement anthropometric
measurements and dietary
assessments
 To detect specific nutrient deficiencies
or imbalances.
KEY BIOCHEMICAL MARKERS
Biochemical Markers to include:
1. Hemoglobin and Hematocrit: indicators of
iron status and anemia
2. Serum Ferritin: Measures iron storage
levels.
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NCM 211: Nutrition and Diet Therapy
LAB
ABCD
3. Serum Albumin: Reflects protein status and
liver function.
4. Vitamin Levels (e.g., Vitamin D, B12):
Indicate specific nutrient deficiencies.
5. Serum Electrolytes (e.g., Sodium,
Potassium): Assess mineral imbalances.
6. Blood Glucose: Monitors glucose
metabolism and diabetes risk.
Hemoglobin and Hematocrit
Hemoglobin:
 Protein in red blood cells that carries
oxygen.
 Low hemoglobin levels suggest anemia
or iron deficiency.
Hematocrit:
 Percentage of blood volume occupied
by red blood cells.
 Low hematocrit levels also indicate
anemia.
Serum Ferritin and Protein Status
Serum Ferritin:
 Measures iron storage in the body.
 Low levels indicate iron deficiency.
Serum Albumin:
 Protein synthesized by the liver.
 Decreased levels reflect protein
deficiency or chronic illness.
Vitamin Levels and Electrolyte Balance
Vitamin D:
 Important for bone health and immune
function.
 Low levels can lead to bone disorders.
Vitamin B12:
 Essential for nerve function and red
blood cell formation.
 Deficiency can cause anemia and
neurological issues.
Electrolytes (Sodium and Potassium):
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 Regulate fluid balance and
nerve/muscle function.
 Imbalances can result from poor diet or
medical conditions.
Blood Glucose and Lipid Profile
Blood Glucose:
 Measures glucose levels in blood.
 Elevated levels may indicate diabetes or
impaired glucose tolerance.
Lipid Profile:
 Includes total cholesterol, LDL
cholesterol, HDL cholesterol, and
triglycerides.
 Assess cardiovascular risk and lipid
metabolism.
Diet history
 Food record: an extensive, accurate
record of all foods eaten over a period
of several days or weeks. A food record
that includes associated information
such as when, where, and with whom
each food is eaten is sometimes called
a food diary.
 The data may be collected by recording
the foods the person has eaten over a
period of 24 hours, 3 days, or week or
more or by asking what foods the
person typically eats and how much of
each.
 Food frequency questionnaire: a
checklist of foods on which a person
can record the frequency with which he
or she eats each food.
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