Nutritional Assessment Important Numbers

9 General Topics Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Food Groups to Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety

40 Calories is low 100 Calories is moderate 400 Calories is high * Based on a 2000 calorie diet

2000 kcal is used to calculate the %DV FDA has established Daily Reference Values for energy-producing nutrients Fat: 30% of calories Saturated fat: 10% of calories CHO: 60% of calories Protein:10% of calories Fiber: 11.5 g of fiber per 1000 calories Sodium, Cholesterol and Potassium Remain the same for any calorie level

5% DV or less is low 20% DV or more is High

100% DV= 1000 mg Ca 30% DV= 300 mg Ca 130% DV= 1300 mg Ca %DV x 10 = total mg of calcium

Calcium and reduced risk for osteoporosis Sodium and increased risk for HTN Dietary saturated fat and cholesterol and increased risk for coronary heart disease Dietary fat and increased risk for cancer Fiber-containing grain products, fruits, and vegetables and reduced risk for cancer

2000 kcal diet-2 cups of fruit-2 1/2 cups of vegetables-6 oz-equivalent of grains-5.5 oz equivalent of meat and beans-3 cups of milk-6 tsp of oils267 Discretionary AllowancesVegetable subgroup Amounts Per Week3 c/wk of dark green vegetables, 2 c/wk of orange vegetables, 3 c/wk of legumes, 3 c/wk of starchy vegetables, 6.5 c/wk of other

(men: 12-300 ng/mL, Women: 10-150 ng/mL) i. Detects total-body iron stores ii. The primary storage form for iron in the body iii. Found primarily in the liver, spleen and bone marrow iv. As iron stores deplete, tissue ferritin levels decrease 1. this results in a fall in a decrease in serum ferritin v. Serum Ferritin concentration is the most sensitive test available for detecting iron deficiency 1. Decreases occur before changes can be seen in the RBC or even before anemia occurs vi. However, once serum stores are depleted, serum ferritin cannot be used to reflect the severity of the iron deficiency

(men- 80-180 ug/dL, Women: 60-160 ug/dL) i. Represents the amount of iron in the blood where it is bound to transferrin and available for RBC production ii. Levels fall between depletion of tissue iron stores and the development of anemia

(250-460 ug/dL) i. Measures the capacity of transferrin to take on or become saturated with iron. ii. Each molecule of transferrin can transport 2 iron molecules 1. Transferrin transports iron in the blood and is synthesized in the liver 2. Transferrin delivers iron to sites needed for hemoglobin synthesis (primarily bone marrow), storage sites, placenta for fetal needs, and to all cells for use in iron containing enzymes iii. Provides an estimate and indirect measure of serum transferrin iv. Typically see increased in iron deficiency 1. iron availablility regulates the synthesis and secretion of transferrin 2. when iron availability is low, transferrin concentration increases

MentalIncomeAllergiesAccessibilitySocial StatusCultureMedical Condition

Pregnancy or periods of growthextensive exercisingagesexMedial condition

Medical, social, natural historiesphysical examination (clinical)Anthropometric dataLaboratory dataMedication/Food interactions

Measuring level of a nutrient or other components in blood, feces, or urine that are related to nutritional statusEx: Albumin- indicator of protein statusHemoglobin- reflects iron statuscholesterol- reflects risk for CHD

The measurement of body size, weight and proportions of body composition 􀁹 Measurements are used to assess: 􀁹 general health Status 􀁹 nutritional status 􀁹 growth & development of infants and children 􀁹 effects of nutrition intervention