About This Chapter
Nutrition Assessment - Chapter Summary
In this chapter, our instructors explain the many different ways in which nutritional adequacy or problems can be assessed. You learn how to take a patient history, the use of different blood tests and what each one can tell you, nutritional genomics and genetic metabolic disorders. You will be introduced to methods of determining body fat content including anthropometric measurement, bioelectrical impedence analysis, and waist-to-hip ratio.
You'll also learn about how to determine your personal nutritional needs. The use of family health history to determine risk factors for various diseases will be presented. After completing this chapter, you should be able to:
- Explain how to take a patient health history
- Describe how to evaluate a patient health history
- Discuss the assessment of food allergies and intolerances
- Identify ways to use results of a CBC
- Describe the hemoglobin A1C test and its relation to diet
- Talk about regulation of gene expression
- Define nutritional genomics
- Discuss diet-affected genetic metabolic disorders
- Define the various ways of measuring body fat content and advantages and disadvantages of each
- Explain ways of determining your nutritional needs
The course uses brief, fun video lectures that hold your attention and improve the learning process. The video lessons are taught by experts in their field and are accompanied by self-assessment quizzes and lesson transcripts. You'll also find key terms to highlight important content and video tags that can quickly route you to specific portions of the videos.
1. How to Elicit a Patient's Health History
A health history is a collection of information about a patient that can be used to better understand the chief complaint. Learn about information gathering tools, such as the patient interview, history of present illness and the review of systems.
2. Assessing a Patient's Nutritional History
Proper nutrition plays an important role in the health of a person. Learn about different methods health care providers can use to assess a patient's nutritional history, including 24-hour recall, food diaries and food frequency questionnaires.
3. Food Allergies & Food Intolerance: Types & Symptoms
A food allergy and a food intolerance can cause some of the same symptoms. However, food allergies tend to be more severe and can be life-threatening. Learn about types of food allergies and intolerances and their symptoms.
4. CBC Test: White Blood Cells
This lesson will discuss the white blood cell count, which cells comprise it, and what important things may cause their levels to elevate or decrease. We'll also cover something known as a left shift.
5. Hemoglobin A1C Blood Test: Description & Optimal Ranges
The hemoglobin A1C blood test is a tool used to measure a person's blood sugar levels over the past few months. Learn about the A1C test and how it can help individuals manage their diabetes and blood sugar related disorders.
6. Thyroid Stimulating Hormone Blood Test: Description & Optimal Ranges
The thyroid-stimulating hormone blood test is an effective way to evaluate the function of the thyroid gland. It can be used to diagnose thyroid conditions like hypothyroidism and hyperthyroidism. Learn about the test and what the results mean.
7. Evaluating Family Health History as a Risk Factor for Disease
Certain diseases run in families. A family health history gathers health information about a person's close relatives. Learn how this information can be used to help predict a patient's risk of developing a disease in their lifetime.
8. Regulation of Gene Expression: Transcriptional Repression and Induction
Do our genes work the same way all the time? How do we regulate the expression of our genes? Explore the various ways organisms control gene transcription through repression and induction of operons.
9. Nutritional Genomics: Nutrigenomics & Nutrigenetics
Can you imagine a day when your diet will be based on your genes? This is the promise growing out of the study of nutrigenomics and nutrigenetics. Learn how your diet is related to your genome and how this might change health care in the future.
10. Diet-Affected Genetic Metabolic Disorders
This lesson covers diet-affected metabolic disorders, which are genetic diseases that interfere with the body's ability to break down substances and require a special diet that avoids these substances. Learn about two disorders: PKU and MSUD.
11. Determining Body Fat Content: Reliable Options & Optimal Weight
Many measurements and tests exist to determine your approximate body fat percentage and whether or not your body composition is of healthy proportions. Some of the well-known techniques are going to be the topic of discussion in this lesson.
12. What is Anthropometric Measurement? - Tools, Purpose & Methods
Anthropometric measurements are used to assess the size, shape and composition of the human body. Learn about common methods used to gather these measurements, such as BMI, waist-to-hip ratio, skin-fold test and bioelectrical impedance.
13. Body Composition Estimations: Bioelectrical Impedance Analysis & Waist-to-Hip Ratio
Your body composition is the relative proportions of fat and lean tissue found on your body. Learn how body composition is evaluated using methods such as bioelectrical impedance analysis and the waist-to-hip ratio.
14. Determining Your Nutritional Needs
This lesson will teach you about important terms involved in determining your nutritional needs, as well as about a tool that can help you use the latest nutritional science to figure these things out.
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Other chapters within the Certified Nutrition Specialist: Test Prep course
- Fundamental Principles of Nutrition
- Life Cycle Stages & Nutrition
- Energy Balance & The Body
- The Chemical Composition of Nutrients
- Nutritional Biochemistry
- Nutrition-Related Physiology
- Digestion & Nutrient Absorption
- Metabolism of Nutrients
- Carbohydrates in Health & Nutrition
- Protein's Role in Nutrition
- Lipids in Health & Nutrition
- Vitamins in Nutrition
- Minerals in Health & Nutrition
- Symptoms of Mineral Deficiency & Toxicity
- Meeting Nutrient Requirements
- Clinical Intervention & Monitoring
- Drug & Nutrient Interactions
- Dietary Therapeutics & Behavior Optimization
- The Risk of Eating Disorders to Nutrition
- Professional Issues in Nutrition