Diet lab

NUTR 302L

Types of data used to assess nutritional status

1. Anthropometrics - body composition

2. Biochemical analysis - lab measurements

3. Clinical manifestations - physical signs

4. Dietary intake - food/nutrients consumed

Dietary intake

1. 24 hour recall

2. Food record

3. Food frequency
4. Weighed Food Intake

5. Diet history

Dietary intake 24 hour recall

1. 24 hour recall
1) Interview of everything eaten in last 24 hours
2) Most useful for populations
3) Multiple recalls useful for individuals

Strength

Limitation

Relies on memory
Truthfulness

Less than 20 min

Inexpensive
Easy to administer
Low respondent burden
More objective than dietary history

Atypical day
Portion size

Data entry-labor intensive

Dietary intake Food Record

2. Food record
1) Foods written down as consumed
2) Usually 3 days (2 weekdays, 1 weekend day) to 7 days
3) Most useful for individuals

Strength

Limitation

Multiple days
Not depend on memory
Detailed intake data

Cooperation/non compliance
Response burden
Truthfulness

May change diet

Portion size

Data entry-labor intensive

Dietary intake Food Frequency

3. Food frequency
1) Questionnaire designed
Strength

Limitation

Easy
Machine readable
More representative of usual intake
Large population

Quality of questionnaire
Ethnic foods
Portion size
Not good for absolute
nutrient intake

Dietary intake Weighed Food Intake

4. Weighed Food Intake

1) Foods weighed when portioned and after consumed
2) Strength: Gold standard for assessing intake (metabolic
study setting)
3) Limitation: Difficult to conduct in normal life setting

Dietary intake Diet History

5. Diet history
1) Usually combination of other method of assessing intake
with psychosocial/physical information obtained as well

2) Physical activity, appetite, economics, ethnicity, allergies, wt

change, dental/oral health
3) Additional information helpful in determining behaviors but
more time consuming

Dietary intake

Each method has strength and limitation

Combination
Food record and Food questionnaire

24 hr recall and Food questionnaire

Diet lab
1. Subject/Interviewer
2. Greeting / introduce yourself / identify the subject
3. 24 h recall
4. Thank you
5. Analyze the 24hr recall using a software (Food Processor)

Diet lab
6. NCP note
Nutrition assessment
: Gender, age, Ht, Wt, IBW, %IBW, BMI, activity level
and final table
Write which one is higher/lower or just right compared
to DRI so that you can figure out potential problems
Energy
(Kcal)

Recall

DRI
%DRI

CHO
(g)

Fiber
(g)

Fat (g)

Sat.
Fat (g)

Pro (g)

Vit. A
(g)

Vit. D
(g)

Vit. C
(mg)

Iron
(mg)

Ca
(mg)

Sodium
(mg)

Diet lab
6. NCP note
Nutrition diagnosis:
PES statement:
ex: Excessive calorie intake (problem)
R/Tregular consumption of large portions of
high-fat meals (etiology)
AEB 24 hr diet recall data (3000 Kcal) vs DRI
(2200 Kcal) (sign/symptom)

Diet lab
6. NCP note
Nutrition intervention:
-- Food and/or nutrient delivery/nutrition education/
coordination of nutrition care
-- Meal/snack plan
-- Exercise
-- Goals: ex-Reduce BMI to normal range
Nutrition monitoring and evaluation
-- Follow-up phone call within a week
-- Wt log
-- ask 3 d food record
-- revisit the lab 2 wks later

Dietary Guideline

Basic 7 (1943)

http://www.healthytimesblog.com/2011/06/choosemyplate-gov-ousts-usda-food-pyramid/

--1992-Food Guide Pyramid

MyPyramid (2005-2010)

ChooseMyPlate (2011)

USDA Dietary Guidelines 2010

1. Balancing calories to Manage weight
2. Enjoy your foods but eat less
3. Avoid oversized portions
4. Physical activities: moderate intensity for 30 min/d, most of days of the week
5. Make half your plate fruits and vegetables (fruit 2c, vegetables 2 1/2c for 2000Kcal)
6. Grain (6 oz) including whole grain (3 oz)
7. Fiber 20-35 g
8. Fat-free or low-fat milk
9. Fat: 20-35% of Kcal
10. Saturated fat: < 7-10% of Kcal, reduce solid fat
11. Cholesterol: < 200-300 mg/d
12. Trans FA: as low as possible
13. Use oils to replace solid fats where possible
14. Sodium: < 2300 mg/d (1 tsp of salt, 6g salt)
15. Variety of protein and sea foods (2 servings of 4 oz/wk)
16. Choose foods that provide more potassium, dietary fiber, calcium, and vitamin D
17. If you choose to drink, man (2 drinks), woman (1 drink)
one drink: 12 fl oz beer, 5 fl oz wine, 1.5 fl oz of distilled spirits
18. Avoid sugary drink and added sugar
19. Vit D DRI: 15 g/d

2008 Physical activity guideline for American

For health benefit

At least 150 min/week, moderate intensity or

75 min/week, vigorous-intensity aerobic physical activity or
Combination
Aerobic activity: at least 10 min/episode throughout the week

For additional health benefit

Double the amount of time
Muscle-strengthening activity (moderate or high)
:all muscle groups 2-3 d/wk

Helpful websites
www. choosemyplate.gov
www.nutrition.gov
www.cnpp.usda.gov/DGAs2010-DGACReport.htm

http://www.cnpp.usda.gov/DGAs2010-PolicyDocument.htm

//fnic.nal.usda.gov

//health.gov/DietaryGuidelines/2010.asp
www.health.gov/paguidelines/