NUTRITIONAL ASSESSMENT

What is menu plan?

Menu planning is the process to make the list of food items going to serve in
any type of meal whether it is breakfast, lunch, brunch or dinner.
What are the main types of food?
The three main types of foods are energy-giving foods, body-building foods, and
protective foods.
 Energy-giving foods: They are made of carbohydrates and fats. ...
 Body-building foods: Proteins are considered to be body-building foods as they
help in body growth and also help in repairing damaged parts of the body.

What are the principles of good menu planning?

To improve food quality, meals should be planned based on six principles;
namely adequacy, balance, calorie (energy) control, nutrient density,
moderation and variety, nutritional quality, aesthetics, including colour,
texture, flavours, shapes and sizes of food. The equipment and personnel
available to produce and serve the menu are also important considerations in
planning the menu
Why is a menu important?
Through the menu, customers are kept informed of what dishes are available
in the cafeteria/restaurant/hotel and the price per dish. The menu also
allows cafeteria/restaurant/hoteloperators to promote certain dishes in high
visibility positions.

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 Types of Nutritional Assessment

1. Anthropometric Nutritional Assessment

Anthropometric measurements are non-invasive quantitative measurements

of the body that provide valuable assessments of the nutritional status of
children and adults. Typically, it involves the measurement of the size, weight,
and proportions of the body.

Anthropometric measurements are commonly used in the pediatric population to

evaluate the general health status, nutritional adequacy, and the growth and
developmental pattern of the child. An important part of this type of nutritional
assessment is weighing the individual and calculating their body-mass index to
know if they fall within the optimal range.

Common anthropometric measurements include:

 Body Mass Index

 Waist Circumference
 Height
 Weight
 Skinfold thickness
 Bone Mineral Density
 Blood Pressure
 Heart Rate
 Body Fat Percentage
 Other measures of adiposity
 Muscle mass
 Lean Body Mass
 Fat-Free Mass
 Total Body Water
 Visceral fat
 Fasting Blood Glucose
 Lipid profile

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Advantages of Anthropometric Assessment

 It uses simple, safe, and non-invasive procedures.

 Anthropometric assessment techniques can be applied to a large sample size
 It is objective with high sensitivity and specificity.
 It can be done by healthcare providers without specialized training.

Disadvantages of Anthropometric Assessment

 An anthropometric assessment covers limited nutritional diagnosis.

 Anthropometric measurements cannot identify protein and micronutrient
deficiencies or detect small disturbances in nutritional status.

2. Biochemical Assessment(laboratory test)

Biochemical assessment involves checking the level of nutrients in a

person’s blood, urine, or stool, usually through a lab test. These lab tests can
help a trained medical practitioner discover any medical problems affecting
your nutritional status or appetite. For example, a lab scientist might take your
blood sample to measure the level of glucose in your body.

During a full biochemical assessment, the physician will screen the following
biochemical parameters: albumin, prealbumin, hemoglobin, urea and creatine,
lymphocytes, and point deficiencies.

Advantages of Biochemical Assessment

 They pick up the earliest indication of malnutrition or any nutritional

deficiencies in the body.
 Biochemical assessments also confirm the clinical diagnosis of nutritional
status and/ or risk for a disease.

Disadvantages of Biochemical Assessment

 It is time-consuming.
 The health practitioner needs to run multiple biological tests for a proper
diagnosis

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3. Clinical Nutritional Assessment

Clinical assessment is the simplest and most practical method of ascertaining

/establishing/ the nutritional well-being of an athlete/patient. In this case, the
physician examines specific areas of the athlete/patient’s body to discover
any signs of deficiencies. A clinical nutritional assessment also involves asking
the athlete/patient whether they have any symptoms that might suggest
nutrient deficiency from the athlete/patient.

Advantages of Clinical Assessment

 It helps the health practitioner dictate changes in the body’s metabolism.

Disadvantages of Clinical Assessment

 It is expensive.
 It only provides limited data on food composition.

4. Dietary Assessment

Dietary assessment is the process of collecting information about what a

person eats and drinks over a period of time. In other words, it is a record of
the foods one eats in an attempt to calculate their potential nutrient intake.

During a dietary assessment, the health practitioner analyses the energy,

nutrients, and other dietary constituents using food composition tables.

The goal of dietary assessment is to identify appropriate and actionable

areas of change in the patient’s/student’s/ diet and lifestyle and to improve
the overall wellbeing of the patient/student/. For a detailed analysis, the
health practitioner can deploy one or more of these methods:

 Diet Record
 24-hour recall
 Food Frequency Questionnaire

Advantages of Dietary Assessment

 It provides contextual information about a person’s nutritional intake.

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 Results from the dietary assessment are largely accurate due to more
detailed descriptions of foods and portion sizes.

Disadvantages of Dietary Assessment

 It relies on accurate recall of dietary intake over a long period of time.

 It is prone to misreporting, especially when the health practitioner adopts
food frequency questionnaires for data gathering.

Nutritional Assessment Tools

Some tools that health practitioners use to determine an individual’s nutritional
needs.

A) Food Frequency Questionnaire

A food frequency questionnaire is a tool that helps you record how often you
eat certain foods on a regular basis. It also asks questions about your eating
habits. This information can then be compared to national guidelines or
standards.

A food frequency questionnaire will help you keep track/path/ of what you
eat regularly. You can fill it out at home or take it to your doctor’s office.
The answers provided will help your doctor make the right decisions about your
nutritional health.

When filling out a food questionnaire, write down everything you ate during
the past 24 hours. Include all beverages, including water, milk, juice, soda,
tea, coffee, alcohol, and any other drinks. Also, note if you skipped meals. If
you’re not sure whether something was eaten, just put an “X” next to the item.

B) Calorie Calculator

A calorie calculator allows you to fill in the number of calories you consume
in a day. Then, based on your weight, age, gender, height, and activity level,
it determines the number of calories you need each day for a healthy life.

A calorie calculator is only as good as the measurements you input. For

instance, some people might forget to include snacks, such as cookies, crackers,
chips, etc., when they count calories. And they might underestimate the calories

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they burn while exercising. These inaccurate measurements affect the quality of
information you get from the calculator in the end.

C) Food Pyramid

A food pyramid shows you how many servings of grains, vegetables, fruits,
dairy products, meat, and oils you should eat every day. Each section
represents a specific type of food. For example, the top part of the pyramid
shows you how much whole grain bread, pasta, rice, cereal, oatmeal, and
potatoes you should eat. The bottom part shows you how much fruit,
vegetable, fish, meats, and eggs you should eat.

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 Department of Sport Science /SSA-HU
Summer Program - MEdYear III, Summer 2022
Course Title: - Physical Education, Fitness and Sport
-Course code: - SpSc 613 Cr/hour 3
Continues assessment / Examination record sheet
No Full Name Sex Id NO Results
10% 20% 20% 5% %
Grade
1. Adisu Fenta M KPGP/170/11
2. Ahmed Suriyo M KPGP/171/11
3. AschalewAshenafi M KPGP/172/11
4. Beharu Eshete M KPGP/173/11
5. Belayinesh Mekore F KPGP/174/11
6. Beyan Yusuf M M KPGP/175/11
7. Bikila Kidanu M KPGP/176/11
8. Bikila Tilahun M KPGP/177/11
9. Deda Amano M KPGP/180/11
10. Efrem Girma M M KPGP/182/11
11. Fikadu Dukessa D M KPGP/183/11
12. Gezahegn AyeleTola M KPGP/184/11
13. Jafer Misbay M KPGP/185/11
14. Lelisa Olana Regassa M KPGP/186/11
15. Megertu HirphoDube F KPGP/187/11
16. Million Ushu Meko M KPGP/188/11
17. Mudasir Omar M KPGP/189/11
18. Seyoum Deme G M KPGP/190/11
19. Shankor Ahmed A M KPGP/191/11
20. Tamene Tamiru M KPGP/192/11
21. Tolesa Chibsa M KPGP/193/11
22. Woinshet Tsige F KPGP/194/11
23. Zelalem Kebede K M KPGP/195/11
24. Zerihun Teferi A M KPGP/196/11
Class attendance %, Individual written class work10%, group work presentation20%, practical work 20% written final exam 50%

Instructor’s Name - Shemelis Mekonnen Molla/PhD/, Asst Professor – shemelsmm@gmail.com 0913893850

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