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Assessmnet HH

The document discusses nutritional assessment at both the household and individual level. It outlines methods for collecting dietary intake data from households including 24-hour food recalls and indicators like daily eating occasions and dietary diversity. It also describes tools for individual dietary assessment including food records, 24-hour recalls, and food frequency questionnaires.

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Shafaat Hussain
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9 views22 pages

Assessmnet HH

The document discusses nutritional assessment at both the household and individual level. It outlines methods for collecting dietary intake data from households including 24-hour food recalls and indicators like daily eating occasions and dietary diversity. It also describes tools for individual dietary assessment including food records, 24-hour recalls, and food frequency questionnaires.

Uploaded by

Shafaat Hussain
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Nutritional Status

Assessment
DIETICIAN SANA SHAH
Nutrition assessment at household level
 Food Security & Nutrition for vulnerable populations
• Recent nutrition policy: focus on nutrition throughout the life cycle
– Treatment of moderate acute malnutrition
– Preventive approach to acute and chronic malnutrition
– Addressing micronutrient deficiencies
– Nutrition sensitive activities
 A household refers to a family or group of people living together. It's a social unit
under one roof. All the people living in your house, including servants, make up
your household
IMPACT INDICATORS FOR
IMPROVED HOUSEHOLD
NUTRITION

Increased number of eating occasions per day -macronutrient (calories and
protein) intake.

 • Increased number of different foods or food groups consumed (dietary diversity)


-variety of food groups (meats, milk, fruits, and vegetables) consumed. As a food-
security indicator, dietary diversity is usually highly correlated with such factors
as caloric and protein adequacy, percentage of protein from animal sources (high
quality protein), and household income.

 • Increased percentage of households consuming minimum daily caloric


requirements-The primary interest is generally calories.
COLLECTING AND ANALYZING THE
DATA
 Information on household food consumption should be collected using the
previous 24-hour period as a reference (24-hour recall). Lengthening the recall
period beyond this time often results in significant error due to faulty recall.
Subsequent data collection (mid-term and final evaluations, for example) should
be undertaken at the same time of year, in order to avoid conflicting results due to
seasonal differences.
Increased Number of Daily Eating
Occasions
Increased Number of Different Foods or
Food Groups Consumed
 1. Cereals 7. Fish and seafood
 2. Root and tubers 8. Oil/fats
 3. Pulses/legumes 9. Sugar/honey
 4. Milk and milk products 10. Fruits
 5. Eggs 11. Vegetables
 6. Meat and offal 12. Miscellaneous

For ease of analysis, the number of different food groups consumed should be
calculated, rather than the number of different foods. Knowing that households
consume, for example, an average of four different food groups implies that their
diets offer some diversity in both macro- and micronutrients.
Increased Percentage of Households Consuming
Minimum Daily Caloric Requirements

 Two data components are necessary to quantify household caloric adequacy:


intake and minimum requirements. The caloric intake estimate is obtained through
recall of consumption of all significant sources of calories during the previous day
(24-hour recall). This includes data on exactly what was consumed and who
consumed it. An estimate of caloric requirements is calculated based on the age,
sex, physiological status, and activity levels of household members consuming the
calories.
 24-Hour Recall of Food Intake
The 24-hour recall gathers information on:
• Eating occasions (definition of meals/snacks or time food was consumed)
• Household members present at each meal
• Visitors consuming each dish
• Type of dish • Ingredients of dish
• Quantities prepared of foods that are a significant source of calories • Quantities of
food not consumed by household members or guests
• Source of each ingredient (home production, purchase, gift)
Nutritonal status assessment at Individual
level
 What is the nutritional assessment of the individual?
 A detailed, systematic evaluation of a patient's nutritional status conducted by
healthcare providers in a team-based setting to diagnose malnutrition and identify
underlying pathologies to plan intervention constitutes nutritional assessment.

 What is the dietary assessment of the individual?


 Assessment of dietary intake is one of the first steps to establish what a person is
actually eating. The assessment helps to identify quantitative and qualitative
characteristics of our diet and, if need be, support changes.
 Dietary assessment methods are broadly grouped as indirect and direct methods:

 Indirect methods – use secondary data such as population-based statistics on food


supply, availability, and consumption (eg food balance sheets or household
surveys)
 Direct methods – either retrospective or prospective, use individual-based
information to assess the food intake on a personal level (eg dietary history,
screens).
 On the personal level, assessing dietary intake can help understand eating habits,
track down eating patterns and map out areas for improvement. There are a few
simple tools that could help record, estimate and monitor food intake.
 The most popular assessment tools in practice and research are:
 Diet Record: Recording all food and beverages consumed over 3 days
(commonly 2 weekdays and 1 weekend)
 24-Hour Dietary Recall: Reporting all food and beverages consumed over last
24 hours in an interview
 Food Frequency Questionnaire: Reporting frequency of consumption and
portion sizes of a range of foods and beverages over a long-term period
(commonly over 1 year).
 There are other simple tools that could help assess dietary intake on a personal level,
such as food diaries and checklists.
 Using a food diary
 A food diary or food journaling should include:
 When and how? What time you are eating or drinking and in what setting (eg lunchtime
sandwich at home, apple in the car on the way to work, or dinner with friends)
 What? Type of foods and beverages consumed and how these were prepared (eg baked
mixed vegetables or fresh fruit salad)
 How much? Quantity of the consumed foods or beverages, either weighed or estimated
using household measures (eg 1 cup of yoghurt or 2 tablespoons of almond butter on a
thin slice of a wholemeal bread)
 Diet Record:
 A food record is used to get an idea of your typical diet. It is important that you
try not to change your usual eating pattern. Record all of the foods and beverages
you eat and drink. Include the exact amount of food eaten and important
indicators of the type of food (ex.

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