Assessing Population
Nutrition and Health
Status
Prepared by: Dr. Mashael Huwaikem
Presented by : Ms. Renad Tarawah
Introduction
To assess populations nutrition status researchers conduct surveys using
techniques similar to those used in individuals.
The data collected are then used by various agencies for numerous purposes
including the development of national health goals.
Introduction
Nutrition professionals recognize that successful delivery of food and nutrition
services involves actively engaging people in their own community.
The three cores function of Community Nutrition
Community assessment
Policy development
Health assurance
Nutritional Assessment Systems
Surveys
Surveillance
Screening
Interventions
Clinical Assessments
Nutrition Care Process
Surveys
Cross-sectional
Establish baseline data or assess
nutritional status of
representative population
Identifies populations at risk
First step to investigate causes
Evaluation of nutritional
interventions (before and after)
Continuous monitoring
Identifies causes and effect
Surveillance Used to plan interventions and evaluate them
NHANES
Pediatric Surveillance System (WIC)
Nutrition Screening
To identify populations at risk and target Screening is less comprehensive than
them for interventions surveys and surveillance, uses only
targeted measurements.
Nutrition
Interventions
Supplementation
Fortification
Dietary approaches
Monitoring and Evaluation:
Implemented as planned
Reaches target groups in a
cost-effective manner
Having impact
Clinical Assessment
Interpretation of information from
dietary, laboratory, anthropometric
and clinical studies
To determine nutritional status
of individuals and populations as
influenced by utilization and
intake of nutrients
Assessment Objective
01 02 03 04
Identifying Identifying Evaluating the Identifying
populations at possible causes efficacy and individuals who
risk for of malnutrition effectiveness of qualify for the
malnutrition in a population intervention WIC program
programs
Design of Evaluation
Evaluative research: baseline and end with a pre-set goal:
Within Group
Between Group, quasi-experimental (plausibility evaluation)
RCT (probability evaluation)
Study Objectives (Aims, Hypotheses)
Sampling Protocols (who are the study subjects)
Design of Sample size (How many we need)
System
Validity (Are we measuring what we are supposed?)
Reliability (Reproducibility)
Sensitivity
Accuracy (How accurate Specificity
are our methods?) Predictive value
Evaluation of Nutritional Assessment Indices
REFERENCE REFERENCE CUTOFF TRIGGER
DISTRIBUTION LIMITS POINTS LEVELS
Evaluation of Nutritional Assessment Indices
Cutoff Points
Are based on the relationship between nutritional assessment indices and
low body stores,
Functional impairment or
Clinical signs of deficiency
Receiver operator characteristic curves (ROC) are used to set cut-off points
(plots of sensitivity-true positive versus specificity-true negative)
Evaluation of Nutritional Assessment Indices
Trigger Levels
Cutoff points may be combined with trigger levels to set the level of an index
(or indicator) or combination of indices at which a public health problem
exists of a specified level of concern
Ethical Issues
Human errors
Random errors
Systemic errors or bias
Institutional Review Board
Data and Safety Monitoring
Board
An organized approach to nutrition
care that consists of:
Assessing
Nutrition Care Diagnoses
Process Intervening
monitoring and evaluating
The population problem and progress.
Disease, Food and Nutrient Data
on the Web
Diseases, Food and Nutrients
More recently, nutrition research has focused on chronic diseases associated
with energy and nutrient excesses.
Most chronic diseases that arise from multiple risk factors are ;
Diabetes Miletus
Heart diseases
Cancers
Osteoporosis
Hypertension
Obesity
Diseases, Food and Nutrients and Data
on the Web
People learn about nutrition daily as they watch television, read newspapers, turn
the pages of the social media, talk with a friend and search in the Internet.
The Internet offers endless opportunities to obtain high-quality information but it
also delivers an abundance of incomplete misleading or inaccurate information.
It should have heightened awareness of how that influence the development of
disease.
Diseases, Food and Nutrients and Data
on the Web
Regardless of whether the media is electronic, print or videos, consumers
should be aware whether the person behind that information is a qualified to
speak on the nutrition.
Many people turn to physician or other health care professionals for advice
expecting them to know all about health-related matters.
Therefore, American dietetics association asserts that standardized nutrition
education should be included in the curricula for all health professionals,
physicians, nurses, physicians assistant, dental hygienist, physical and
occupational therapist social worker and all others who provide services
directly to the clients.
Diseases, Food and Nutrients and Data
on the Web
Identifying Valid information
Findings from a research study are submitted to a board of review is composed of
other scientist to evaluate the study to assure that scientific method was followed.
After it is reviewed and critiqued, it will go under many steps till it published.
Credible Sources of Nutrition Information
Government health agencies such as Department of agriculture, department of
health and human services, food and drug administration
Volunteer health agencies such as American Cancer Society, American diabetes
association and American heart association.
Professional health organization such such as American Dietetic Association,
American medical association, and Dietitians of Canada.
Diseases, Food and Nutrients and Data
on the Web
Identifying Misinformation
The claims may look slick and sound logical but they lack the research support
found in nutrition science which presents red flag that alerts consumers to
nutrition misinformation.
Abstract
Review of literature
Methodology
Results
Conclusions
References.
Thank You
