NUTR3911

Nutrition 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.

• Key uses of dietary data
• Four methods of dietary assessment
• Strengths, weaknesses and uses of each dietary assessment method
• Sources of measurement error
• Ways to reduce error
• Quantification of food and beverage portion sizes
• Evaluating dietary assessment for validity and reliability
• Dietary reference standards
• Dietary intakes of populations
• Appraising and interpreting dietary assessment methods
• Food composition data and analysis
• Anthropometric and body composition methods to assess nutritional status
• Reference standards for assessing body composition
• Anthropometric measurements
• Biochemical and hematological indices for nutritional assessment

Ms Katherine Jukic

Room: 476

Telephone: 9351 2605

E-mail: k.jukic@usyd.edu.au

Credit average in NUTR2911 and NUTR2912

1st Lecture/Lab: Tuesday 2:00pm - 4:00pm Farrell Lecture Theatre (most weeks)
2nd Lecture/Lab: Wednesday 11:00am - 1:00pm Carslaw Lecture Theatre 275 (most weeks)

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

Dietary Assessment Methods

• Introduction to Dietary Methodology
• The WFR method
• 24- hour recall and diet history methods
• Quantifying portion sizes
• Evaluating the validity/quality of dietary data
• Interpreting dietary data of individuals and groups
• Food frequency methods and questionnaires
• Food composition data and databases
• Appraising Dietary methods in published studies

Anthropometry Body Compositions and Nutritional Biochemistry

• Anthropometry
• Body composition
• Biochemical assessment of nutritional status

• Nutrient analysis of WFR
• 24 hour recall workshop
• Anthropometry wokrshop
• Evaluating and interpreting dietary data activities
• Critical appraisal activities
• Food composition lab

4 assignment (Individual and group submission) and in-class quizzes