NFSC 380 - Methods of Nutritional Assessment
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Prerequisites
NFSC 315; BCHM 461 or equivalent(Co-requisite)
Objectives
- To understand the methods and techniques used to evaluate the nutritional status of individuals, groups and populations.
- To gain practical experience in using and evaluating results from dietary, anthropometric and biochemical techniques used to assess nutritional status.
- To develop the analytical skills to critically evaluate nutritional assessment research published in professional journals.
Instructor
This class is currently being taught by an Adjunct Faculty member. For questions, please contact:
Nancy Brenowitz, MS, RD, LD
Dietetics Program Director
3307 Marie Mount Hall
(301 405-4532
nbrenowi@umd.edu
Required Materials
Lee RD and Nieman DC. Nutritional Assessment, 3rd edition, 2003. McGraw-Hill. New York, NY. 10020. ISBN 0-07-292731-3
**Required supplemental readings will be assigned as appropriate.
Course Schedule
| Week # | Lecture | Readings | Laboratory |
| Week 1 | Review Course Requirements Issues in Assessment |
Chapter 1: p 1-11 | Evaluating Research Abstract/Evaluation 24 Hour Recall/Healthy Eating Index |
| Week 2 | Dietary Assessment: Measuring Diet | Chapter 3: p 73-110 | NO LAB |
| Week 3 | Multiple pass 24-hour recall Guest Speaker: Alanna Moshfegh Research Leader Surveys Research Group BHNRC, ARS, USDA References for Evaluating Dietary Intake: Dietary Reference Intakes (DRIs) |
Chapter 2: p 12-25 | Food Frequency |
| Week 4 | References for Evaluating Dietary Intake: Dietary Guidelines/Healthy Eating Index http://www.usda.gov/cnpp/ Food Composition Databases and Computerized Diet Analysis http://www.nal.usda.gov/fnic/foodcomp/ Guest Speaker: Joanne Holden Research Leader Nutrient Data Laboratory BHNRC, ARS, USDA |
Chapter 2: p 26-71, Chapter 5: p 144-162 | Development of Team Assessment Project |
| Week 5 | EXAM I Energy Assessment |
Chapter 3: p 92-100, Chapter 7: p 228-235 | Energy Assessment Anthropometrics: Height, Weight, BMI/Body Gem Testing |
| Week 6 | Measuring Growth in Children Anthropometric Assessment: Height, Weight, BMI http://www.cdc.gov/growthcharts/ Guest Speaker: Phyllis Moser-Veillon, PhD Professor Emeritus Department of Nutrition and Food Science |
Chapter 10, Chapter 6 | NO LAB |
| Week 7 | Anthropometric Assessment: Body Composition (Skinfolds and circumferences) Anthropometric Assessment: Body Composition (Laboratory Techniques) DUE: Article 1 Evaluation and Abstract |
Chapter 6: p 244-262, 262-279, Chapter 7: p 297-298, 302-306 | Bioelectric Impedence |
| Week 8 | National Diet and Nutrition Surveys Assessment of Physical Activity Guest Speaker: Richard Troiano, PhD, RD Risk Factor Monitoring and Measuring Branch Division of Cancer Control and Population Sciences National Cancer Institute |
Chapter 4: p 111-138 |
Growth Assessment |
| Week 9 | EXAM 2 Biochemical Assessment: Introduction |
Chapter 9: p 305-311 | NO LAB |
| Week 10 | Biochemical Assessment: Macronutrients Biochemical Assessment: Water Soluble Vitamins |
Chapter 9: p319-328 | Biochemical Assessment: On-line Review Questions: Protein, Anemia, Metabolites, Electorlytes |
| Week 11 | Biochemical Assessment: Macrominerals Biochemical Assessment: Microminerals |
Chapter 9: p 311-319 | Biochemical Assessment: Online Case Studies |
| Week 12 | Clinical Assessment |
Chapter 10: p 338-355 | Case Studies: Life Cycle & Chronic Disease Outside of lab: Collect data for team assessment project |
| Week 13 | EXAM 3 |
NO READINGS | NO LAB Outside of Lab: Summarize and evaluate data for team assessment project |
| Week 14 | Nutrition Screening and Assessment in Health and Medical Settings Nutritional Assessment in Disease Prevention |
Chapter 7: p 216-250, Chapter 8: 251-302 | Presentation of Case Studies Organize poster presentation |
| Week 15 | Nutritional Assessment in Disease Prevention Course Review and Evaluations |
Chapter 8: 251-302 | TEAM ASSESMENT PRESENTATIONS Peer Evaluation of Poster/Presentations Lab Evaluation |
Grading and Evaluation
Lecture: 560 Points (66%)
| Exam 1 | 100 |
| Exam 2 | 100 |
| Exam 3 | 100 |
| Final Exam (Comprehensive) | 200 |
| Abstract/Evaluation of Article | 30 |
Lab: 240 Points (34%)
| Lab Assignments | 80 |
| Team Case Studies Presentation (2 @ 15) | 30 |
| Team Assessment Project | 100 |
| Lab Quizzes (2 @ 15) | 30 |
| Total | 800 |
Final Grade
| % of Total Points | Total Points | Grade |
|---|---|---|
| 100-90 | 900-810 | A |
| 89-80 | 809-720 | B |
| 79-70 | 719-630 | C |
| 69-60 | 629-540 | D |
| 59 and below | 539 and below | F |
For more information, contact Nancy Brenowitz, MS, RD, LD
Last updated: 10/5/2006