NUTR3911

Nutritional Assessment Methods

Course Information

These course outlines are a guide only. They are provided for the information of prospective students. Although every effort is made to ensure the most up to date information is provided, timetables often change each semester due to the availability of rooms and resources. Content (including lecture/practical topics, assessment and textbooks) is also regularly reviewed to ensure relevance and effective learning.

Unit of Study Overview

Please note that this Unit of Study will be discontinued effective 2013.

  • Introduction to dietary methodology
  • (Weighed) Food Record method
  • 24-hour Recall method
  • Diet History method
  • Quantifying portion and serve sizes
  • Nutrient analysis of WFR and 24-hour recall using FoodWorks
  • Food frequency methods and questionnaires
  • Food composition data and databases
  • Evaluating the validity and quality of dietary data
  • Interpreting dietary data: using reference standards
  • Appraising dietary assessment methods in published studies – critical appraisal
  • Anthropometry
  • Body composition methods to assess nutritional status
  • Biochemical and haemotological indices of nutritional assessment

Course Coordinator Contact Details

Ms Katherine Jukic

Room: 476 Human Nutrition Unit

Telephone: 9351 2605

E-mail: katherine.jukic@sydney.edu.au

Prerequisites

Credit average in NUTR2911 and NUTR2912

Timetable

1st Lecture/Tutorial/Practical/Workshop: Tuesday 2:00pm - 4:00pm Slade Lecture Theatre; (most weeks)

2nd Lecture/Lab: Wednesday 11:00am - 1:00pm Carslaw Lecture Theatre 273 (most weeks; some sessions are scheduled 2:00pm – 5:00pm)

Students to refer to Unit of Study timetable for details regarding weekly session times and venues.

Textbooks

Gibson, RS. Principles of Nutritional Assessment. 2nd edition. New York: Oxford University Press, 2005

Lecture Outlines

  • Introduction to dietary methodology
  • (Weighed) Food Record method*
  • 24-hour Recall method*
  • Diet History method*
  • Quantifying portion and serve sizes
  • Food frequency methods and questionnaires*
  • Interpreting dietary data of individuals and groups
  • Food frequency methods and questionnaires
  • Food composition data and databases
  • Food composition data and databases
  • Evaluating the validity and quality of dietary data
  • Interpreting dietary data: using reference standards
  • Appraising dietary assessment methods in published studies
  • Anthropometry
  • Body composition methods to assess nutritional status
  • Biochemical and haemotological indices of nutritional assessment
  • Revision

* For each dietary assessment method, lectures aim to address:

  • Administration, data collection, analysis and interpretation
  • Appropriate and inappropriate uses
  • Advantages/strengths and disadvantages/weaknesses
  • Quantification of portion sizes
  • Sources of measurement error, and ways to reduce error
  • Examples in the Australian context

Practical Course

  • Nutrient analysis of WFR and 24-hour recall using FoodWorks - lab
  • 24-hour Recall method - practical
  • Evaluating the validity and quality of dietary data - tutorial
  • Interpreting dietary data: using reference standards – tutorial
  • Food composition data and databases - workshop
  • Appraising dietary assessment methods in published studies – small group work and tutorials
  • Anthropometry - workshop

Assessment

4 assignments (individual or group submission), and an end-of-semester examination.