Unit 2 Seminar

Nutrition Analysis and Assessment

Nutritional Status

When evaluating a patient’s nutritional status, nutritionists/dieticians typically assess and measure four
different areas (ABCD’s)

Anthropometric data

Biochemical

Clinical history

Dietary intake (seminars focus)

Dietary Intake

Dietary intake entails the kinds of food as well as the amounts of food a person takes in. This also
includes how those specific foods are prepared and how that may affect nutrients within the food.

You can estimate nutrient intake by looking at a patient’s reported dietary intake, however this has its
limitations within each of the methods used. Sometimes a patient may want to impress the nutritionist
and that may alter what they document in their dietary intake.

24-Hour Recall

Most popular assessment for evaluating a patient’s dietary intake

Trained professional asks and also records what they have consumed within the past 24 hours (both
foods as well as drinks)

The limitations associated with this assessment are patient’s inability to recall correct measurements of
the food/drink they consumed as well as hindering what they consumed due to wanting to impress the
dietitian/nutritionist.

Food Frequency Questionnaire

This particular assessment gathers information based on foods and food groups and how often a patient
consumes those particular things.

This involves a longer timeframe for a patient to look back on so that can contribute to some inaccurate
information on the questionnaire

The positive to the FFQ is that the patient can fill it out by themselves without a trained professional
conducting the questionnaire, saves time and money for both parties.
Food/Diet Diary, Food/Dietary Intake Record and Food/Dietary Journal

This type of intake can be very beneficial and crucial in a wider understanding of a patient’s diet,
however it is more work for the patient.

This involves a 2-7 day diary/log of everything a patient consumes from the type of food to the amount.

It is imperative that the patient makes it as accurate as possible, including specific brand names and
measurements of each food/drink in the log.

Estimated vs. Weighted Food Record

When patients are documenting their food and drink consumption, of course it is easier and more time
efficient to estimate the weight/amount of food or drink consumed however, it is way more beneficial
to have an actual weighted food record. This ensures a better outcome for both parties. The nutritionist
can accurately analyze and make dietary recommendations and the patient can have better, data-driven
results.

Missing and Phantom Foods

Another thing that people will come across within these intakes/assessments are missing and phantom
foods. Missing foods are foods that are eaten by the patient but are not reported (often times these are
unhealthy foods). Phantom foods are foods that are reported but not actually eaten by the client (could
be something healthy like salads or fruits). The reporting of either of these foods are not beneficial to
either party and hinders the nutritional assessment process.

Reflections

Learning about all these different approaches to dietary intake, it is interesting to think about how these
can be combined in order to find the best approach. I am thinking how the pros can be emphasized
between all of them while eliminating any cons the best way possible.