Nutrition Assessment

Instructor: Kelsey Mangano, Ph.D., R.D.
Office: O’Leary 540-0
Class Meeting Days/Time: Tu/Th 3:30-4:45p
Course Description: This course provides an overview of tools used to assess nutritional health, dietary adequacy, dietary variety, and food security. Lectures and lab will be integrated together to demonstrate and provide experience in methods needed to assess, screen, and monitor physiological and dietary indictors of nutritional health. Emphasis will be placed on methods and tools for assessing body composition, biochemical indicators, dietary intake, energy expenditure, and physical activity. Students will learn how to select and apply these methods in community, clinical and research settings and determine the strengths and limitations of each assessment tool.
Pre-Requisites: Previous Human Nutrition and Anatomy and Physiology course
Required Text: Principles of Nutritional Assessment 2nd edition by Rosalind S. Gibson ISBN-10: 0195171691

Expected Outcomes

By the end of the course the student will be able to:

  • Identify and compare/contrast methods of assessing biochemical data, body composition, dietary intake, physical activity and energy expenditure
  • Apply anthropometric techniques (height, weight, skinfold thicknesses, circumferences), bioimpedance analysis, heart rate monitoring for physical activity assessment, DXA, and dietary intake assessment and nutrient analysis
  • Identify and apply food security assessment methodologies
  • Perform a nutrition focused physical exam
  • Describe and evaluate food and diet diversity indices
  • Describe and summarize data from national household surveys that can be used to assess nutrition status in populations

Course Activities

This course is designed to meet learning outcomes identified by the Accreditation Council for Education in Nutrition and Dietetics in the 2012 Accreditation Standards for Coordinated Programs in Dietetics.
The courses activities that will achieve the ACEND learning outcomes are as follows:

CRD 1.2: Apply evidence-based guidelines, systematic reviews and scientific literature (such as the Academy’s Evidence Analysis Library and Evidence-based Nutrition Practice Guidelines, the Cochrane Database of Systematic Reviews and the U.S. Department of Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetics practice.
Complete an evidence analysis project examining controversies in nutrition assessment
CRD 1.4: Evaluate emerging research for application in dietetics practice
Complete an evidence analysis project examining controversies in nutrition assessment
KRD 2.1: The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice.
Completion of written nutrition assessment labs
Completion of oral presentation.
CRD 2.5: Students are able to actively participate and engage in teamwork and make contributions in group settings
Completion of small group work during nutrition assessment labs
CRD 2.8: Apply leadership skills to achieve desired outcomes
Participate in labs and associated peer evaluation for labs
CRD 2.13: Demonstrate negotiation skills
Participate in labs and associated peer evaluation for labs
CRD 3.1.a: Students are able to assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
Completion of nutrition assessment labs and in class case studies
KRD 3.3: The curriculum must include education and behavior change theories and techniques
Completion of In Class Motivational Interviewing activity

Teaching and Learning Methods

The teaching and learning methods in the course will be labs, group work, in class activities, exams. The class will integrate lecture and hands on labs throughout the course. Guest lectures will also provide expertise on certain topics.