NUTRITION ASSESSMENT LABoratory

 Introduction

Lab sessions complement the theory taught regarding different aspects of nutritional assessment, anthropometric, laboratory, clinical, dietary assessments, and include an evaluation of their strengths and limitations. The lab provides development of practical skills and active application of tools and techniques used for assessment of nutritional status.

Equipment and Instruments

• Weighing Scale
• Height Meter
• Skin Fold Calipers
• Measuring Tapes
• Body Composition Analyzer (BCA Machine)
• Stethoscope
• Blood Pressure Instrument
• Stop Watch
• Diet Sheets/ Questionnaires/ Formats
• Simulated Food Models
• Step for Fitness Test

Experiments

• Body Measurements: Standing Height, Circumferences (Head, Mid-Upper Arm, Chest, Waist, Hips, Wrist)
• Body Mass: Weight
• Body Composition: Skin Fold Thickness (Biceps, Triceps, Sub-Scapular, Supra-Iliac); Body Composition Through BCA Machine
• Blood Pressure
• Pulse Rate
• Nutritional Assessment Through Anthropometric Indices (Weight for Height, Height for Age and Weight for Age, Body Mass Index- BMI, Ideal Body Weight, Adjusted Body Weight, Body Frame Size, Waist Hip Ratio, Head to Chest Ratio)
• Nutritional Assessment in Hospitalized Condition and Weight Changes
• Energy Expenditure: Basal Energy Expenditure (BEE) Using Harris Benedict and Mifflin Equations
• Dietary Intake: 24-Hour Recall, Diet History, Food Frequency, Observation, Weighment Methods
• Nutrient Intakes Calculations Based on the Dietary Intake
• Functional Test Using a Step to Assess Fitness
• Clinical Assessment Through Examination of Clinical Signs from Head to Toe
• Hospital Visits to Collect Information on the Important Biochemical Parameters Used in Nutritional Assessment and Their Normal Ranges
• Effective Counseling: Demonstration of Nutritional Counseling and Mock Sessions

Tests and Services

• Body Composition
• Nutritional Assessment