NFSC 370L NUTRITION ASSESSMENT LABORATORY SPRING 2009 Dr. Katie Silliman Ashleigh Eastman Vanessa Welden

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1 NFSC 370L NUTRITION ASSESSMENT LABORATORY SPRING 2009 Dr. Katie Silliman Ashleigh Eastman Vanessa Welden Office: Please check with instructors for office location and Office hours: 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: use current information technologies to locate and apply evidence-based guidelines. 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. ITEMS TO INCLUDE IN YOUR PORTFOLIO Critique of popular diet book Analyze a research article using the Evidence Analysis Library (EAL) method An example of one of your lab activities and/or one of your exams TEXT Laboratory Activities available on WEBVISTA Nutrition Therapy and Pathophysiology by Nelms, Sucher, and Long (required for NFSC 370 and 470) ADA Pocket Guide to Nutrition Assessment, 2nd edition by Charney and Malone GRADING NFSC 370L consists of one three-hour laboratory period each week. Attendance is mandatory. Instructor reserves the right to deduct points for missing a class. The reading associated with each week s activity must be read prior to coming to class. The

2 laboratory activity assignment/report will be completed in class. These reports are generally due one week after their completion with any exceptions mentioned in class. 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 exams (50 points each). Exams will be given at the beginning of the period and will cover material from your readings and laboratory activities. 3 Exams (50 each) 150 Laboratories/activities 140 Critique 25 Presentation of Critique 10 TOTAL 325 points % = As 60-69% = Ds 80-89% = Bs 59% and below = F 70-79% = Cs

3 NFSC 370L (NUTRITION ASSESSMENT LABORATORY) TENTATIVE SCHEDULE SCHEDULE SUBJECT TO CHANGE Week 1: Overview of the Nutrition Care Process Nutrition Assessment (1/ ) Anthropometric Assessment and Interpretation (Part 1): Infants, Children, Teens, and Pregnancy How to use CDC growth charts Weight gain during pregnancy Assignment: Growth Chart/Pregnancy Chart activity Week 2: Anthropometric Assessment (Part 2) Adult Measurements (2/5 + 6) 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: Overview of information acquisition/nutrition informatics (2/ ) Use of the internet for health professionals/overview of nutrition informatics Web site evaluation How to use the library gateway to locate research articles How to use interlibrary loan Assignment: Critical evaluation of web sites Week 4: Overview of Research Design (2/ ) Introduction to Research Design and the Evidence Analysis Library Assignment: Practice Problem Set (SI units), Practice at Identifying Research Design, A critical evaluation of a clinical nutrition research article using the EAL method

4 Week 5 Methods of measuring body composition and energy expenditure (2/ ) Overview of methods/techniques Direct/Indirect Calorimetry Body Gem Estimation Equations Using the EAL to assess energy expenditure Assignment: BIA measures, body composition and energy problems, EAL as applied to case study Week 6 Exam#1 (Weeks 1 4) (3/5 + 6) Dietary Analysis (Part 1) Methodologies and Techniques of Dietary Assessment 24-hour recalls and the food frequency questionnaire (FFQ) Assignment: Analysis of 24-hour recalls and food frequency questionnaires Week 7 Dietary Analysis (Part 2) (3/ ) The food record: weighed and estimated Assignment: Analysis of Food Records SPRING BREAK Week 8 The Food Exchange List (3/ ) Guidelines for weight loss and the special nutrient needs of athletes Assignment: Devising a diet plan for weight loss or an elite athlete Week 9 Clinical/Biochemical Assessment of Nutritional Status Protein (4/2 +3) Status Overview of Biochemical Tests Measures of Protein Status (creatinine, CHI, N balance, serum proteins: albumin, transferrin, prealbumin) Assignment: Use of a UV spectrophotometer albumin standard curve, evaluate protein values Week 10 Biochemical Assessment Hematology and Iron status (4/9 + 10) What s in blood? -RBC count, hematocrit, hemoglobin, MCH, MCHC, MCV -Serum iron, TIBC, transferrin saturation

5 Assignment: Measurement of hemoglobin, problems, cases Week 11 Exam #2 (Weeks 5 9) (4/16 +17) Biochemical Assessment Hematology and Iron Status - cont. continue working on lab assignment Week 12 (4/ ) Catch-up week/work on diet book analysis week Week 13 Biochemical Assessment: Diabetes (4/30 + 5/1) How to use glucometers, the Glycemic Index of Foods, glucose strips. Assignment: Glucose Lab Week 14 Assessing and Interpreting Blood Pressure (5/7 + 8) 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 Exam #3 (Weeks 10-14) (5/ ) Critical Analysis of a Popular Diet Book We do not meet during finals week

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