Evaluation of Dietary Assessment and Practical Anthropometry Methods - Lab Report Example

EVALUATION OF DIETARY ASSESSMENT AND PRACTICAL ANTHROPOMETRY Department Introduction Dietary assessment refers to evaluating food intakes by individuals by use of several indicators. The main goal for dietary assessment is to identify nutrients that are either lower or over-consumed by the individuals or groups. It can also be used to determine food patterns for individuals or groups. Dietary inadequacy is related to nutritional inadequacy though not a reflective of the latter. Its effectiveness results into nutritional efficacy thus assessing dietary status is necessary to achieving better nutrition. Ineffective diet has resulted into the increase in disorders such as diabetes, obesity, insulin resistance, cardiovascular diseases and blood pressure. Dietary assessment is therefore important for us since it gives us more information about whether we are meeting our requirements thus the information generated from dietary assessment vital for positive improvement. It is also important to note that reviewing dietary data for individuals may help in identifying chronic risk factors and managing them. 1. 24-Hour Recall Time Amount Food item 07:00m 1 regular slice Bread, white 08:30 1 coffee cup (6 fl oz) Coffee, instant, regular 09:30 1 cup Corn flakes cereal 01:20 2 regular slices Bread, white whole wheat 01:20 1 table spoon Cheese sauce 01:20 2 cups Light orange juice beverage, lower calorie, with artificial sweetener (Tropicana, Minute Maid, Dole) 03:21 ½ Cup Custard, with reduced fat (2%) milk 03:21 2 Pieces (2-1/2" x 4) Lasagna with meat, whole wheat noodles 05:46 1 cup Whole Milk 8:51 1 medium piece (1.1 oz) Potato chips, restructured, baked (Baked Crisps) 8:51 11/2 medium (2-1/4" to 3" across) Potato, baked (no salt added), peel eaten 11:35 1 Medium (7" to 7-7/8" long) Banana, raw 11:35 2 cracker Crackers, water biscuits Table 1: Data from 24-hour call 2. Weighed Food Diary for One 24 Hour Period Time Amount Food item 07:00m 1 cup Milk~280ml 08:31 2 large Bananas 150g*2=300g 09:37 1 An apple=130g 01:40 Large meal Cheese burger 120g 01:40 Large Chips 01:40 Large Coca cola 440ml 03:21 1 mid Blueberry muffin 03:21 1 mid cup Cappuccino 05:46 A large Pint of beer 8:38 1 Chicken burger 8:38 1 Coca cola 330ml 11:03 Large spoon cheese 11:03 2 pieces bread 11.9 1 liter I drink nearly a liter per day 11:56 1 cup Green tea Table 2: Data for weighed food 3. Proportions for Different Food Groups Consumed Figure 2: Charts for the total percentages for weighed food diary Figure 2: Charts for the total percentages of 24-hour call 4. Comparison of the % intake of fats and carbohydrates The analysis presented in the charts shows varying intakes for both 24-hou recall and the weighed food. Consumption of carbohydrates is high for all the meals except during the evening snack when the amount of protein leads. The following table shows the total intakes against the DRV. Nutrient Weighed Intake (%) 24-hour Recall DRV (%) Energy (Kilocalories) 6126 5832 2900 Carbohydrates 48 52 45-65 Fats 43 34 20-35 Proteins 8 13 10-35 Table 3: comparisons of the weighed, 24-hour recall data with DRV As shown in the table above, % carbohydrates fall within the DRV while that of fats and Protein are above and inadequate respectively. This shows that individual derives more energy from fats than the DRV and is harmful for health. High intake of fat is likely to result into high body fat and may lead to obesity, diabetes and cardiovascular disorders. Low intake of protein is likely result into poor growth and development for this individual. According to Barasi (2003 p.65), the body require adequate amounts of proteins to replenish the worn out tissues and for maintenance of internal body organs, tissues and cells. I would recommend a reduction in fat intake and increase in protein intake. Protein can be got from animal products as well as plants such as legumes (Mann & Truswell, 2012 p. 97). However, nutritional requirements differ with regard to age, level of activity, sex, physiological state of the body e.g. expectant mothers and women in menopause. Individuals must therefore understand their own requirements before embarking on dietary assessment. 5. Strengths and Weaknesses of the Methods used 24-hour recall is a method used for nutritional assessment that is often triangulated with other methods in nutritional assessment and research (Gibson, 2005 p. 235). The main goal for this method in this assessment was to document the intake of food and beverages for a specific period of time. In this respect, the records of intakes are only self-confessed or reported intake of various food components by individuals. This method can be useful for a researcher in knowing the types of food a certain community eat. However, researchers have indicated that 24-hour recall can be more accurate when administered more than ones. One of the strengths of this method is that it is easy to administer. 24-hour recall is also useful for researchers since it provides an opportunity for the researcher to freely interact with the individuals and discuss food types. This is important since it gives the researcher important information concerning the ethnography beside the quantitative data (Gibson, 2005 p.291). This method also alloys the use of jogging questions which enables the participants to recall all that they consume within 24 hours. The major disadvantage of 24-hour recall is that it has to be triangulated with other methods even after conducting multiple recalls. According to Gibney et al (2009 p. 25), the results of 24-hour recall are mainly reflective and not representative of the sampled individual. This method cannot stand alone and must therefore be used together with other methods such as 24-hour weighed food diary. It is also important to use specific props with this method in order to improve the accuracy of the outcome. In this regard, this method may not be useful in analyzing foods that have limited, do not have nutritional information at all, or regional foods whose nutritional information have not been analyzed in the past. Taking weights and recording a food diary is therefore more accurate than the 24-hour recall method. Section 2: Practical Anthropometry Introduction The process of identifying certain characteristics that are known to be associated with nutritional problem is referred to as nutritional screening. Nutritional screening can be achieved through conduction an assessment on the current nutritional status of individuals or groups. The purpose of nutritional assessment is to find out if the population or individuals in question are malnourished. Different methods are used to collect data that are used in conducting this assessment. The objective is to determine the nutritional status as accurate as possible which is important in identification of potential nutritional problems. One of the methods that have been proposed is anthropometric. Anthropometric refers to body measurements such as heights, weights etc (Gibney et al, 2009 p.23). this method is simple, inexpensive, straight forward and safe. This section will look at body fat measurements using BMI, Body Impedance, Skinfold and fat distribution in the body. Imperial and metric units 1 foot = 12 inches 1 inch = 2.54 cm 1 kg = 2.2 lb 1 stone = 14 lb a. Height, weight and BMI 1. Age: = 23 years 2. Height = 65.67 inch =166.80cm = 1.67M 3. Weight = 69.1Kgs 4. Body Mass Index = Weight (Kgs)/Height (M2) = 69.1/2.79 = 24.76~ 24.8 5. % fat from BMI using Deurenberg Equation Body Fat % = (1.20 x BMI) + (0.23 x Age) - (10.8 x gender) – 5.4 (Where male = 1, female = 0 = (1.20x24.8) + (0.23x23)-(10.8x1)-5.4 = 18.85 b. Body Fat: by impedance 6. % body fat Using Tanita scale = 8.5 7. % Body fat using Bodysfat 1500 = 12.7 8. The two values are not very close. The Tanita scale indicates low body fat compared to the Bodysfat 500 and with a difference of 3.77. The mean % body fat = (8.5 + 12.7)/2 = 10.6% Total Fat Mass = (10.6/100) x 69.1 =7.3Kgs 9. Assuming that: Total body weight = Fat mass + [fat free mass] = Fat mass + [body water + protein + mineral mass] And that FFM = 76% body water + 17% protein + 7% mineral mass, Fat free Mass (FFM) = Total Body Weight – Fat Mass = 69.1 – 7.3 = 61.8 Kgs Body water = 76% of fat free mass (FFM) = (76/100) x 61.8 = 47.0 Kgs Protein = 17% of FFM = (17/100) x 61.8 = 10.5 Kgs Mineral Mass = 7% of FFM = (7/100) x 61.8 = 4.3 Kgs c.) Body Fat Measurement Using Skinfolds 11 Mid-Biceps: 1= 3.4, 2 = 3.8, 3 = 3.0 Mean = 3.4 Mid-triceps 1= 11, 2=10.4, 3= 10.8 Mean = 10.7 Sub-Scapular 1= 9.2, 2= 9.2, 3= 9.2 Mean = 9.2 Supra-iliac 1= 9.6, 2= 8.2, 3= 7 Mean = 8.3 Totals = 3.4 + 10.7 + 9.2 + 8.3 = 31.6 12 Using the conversion tables, % body fat = (12.73 + 13.49)/2 = 26.22/2 = 13.11% Body fat 13. Comparison of the % body fat got using BMI, Skinfold and Impedance measurement methods % Body fat using BMI = 18.85 % Body fat by Impedance = 10.60 % Body fat using skinfold = 13.11 BMI method shows high percentage of body fat since it merely measures the body weight in relation to height and not the composition of the body. BMI can be the most inaccurate of the three methods. However, measuring of the skinfold and impedance are closely related since they both take into consideration the presence of fat in the body and how it is manifested. While skinfold measure the fat deposits at the adipose tissues, impedance measures resistance of body fat to electric flow. The accuracy of skinfold measurement could have been affected by accuracy in selection and location of the skinfolds, the accuracy of the equipment as well as the accuracy of the person taking down the measurements. Since impedance has high standard error, skinfold seem to be the most accurate in this experiment. Advantages and Disadvantages of using BMI, Impedance and Skinfold Skinfold is simple and clear method that is very useful in indicating the overall regional fat distribution in the body. It can easily be used to rate individuals in terms of relative fatness and estimate the approximate size of the subcutaneous fat deposits within the body. As stated by Barasi (2003 p.76), the intra-observer and inter-observer error are minimal, though cannot be used in obese children because of the inaccuracy. The main advantages of skinfold is that it does not require a lot of time, require non complicated skills to use, and not expensive in terms of monetary value. However, skinfold as a method have several disadvantages a well. This method is not useful for individuals who are obese or too lean. It is also important to note that technical sources of errors are common and mostly concerned with the layer of subcutaneous fat underneath the skin. Impedance is a method that uses the principle that the presence of fat would impede the flow of electric current through the body. As stated by Gibson (2005 p.273), since fat is not a good conductor of electricity, fat people will impede more current compared to those who are relatively lean. The percentage body fat is estimated by the relative resistance to the flow of current. The advantages are that it is faster way of estimating fat taking about a minute to complete, can be used from one place to the other easily and require little knowledge for the operator to operate. However, this method exhibits a higher standard error compared to all the three methods used in this study. This method also tends to underestimate overweight and obese people and overestimate lean people. Body mass index on the other hand provides an estimation of appropriateness of the weight relative to height. This method require little skills and not invasive to the body compared to the skinfold and thus can be well accepted across the board (Gibney et al, 2009 p.23). The major disadvantage is that the measurements are based on the overall weight of the body and height yet the body weight consists of many other components beside fat. Another disadvantage is that BMI on its own do not measure fat composition and the general composition of the body, BMI also results to between 5% and 6% error and the last disadvantage is that it merely gives information on appropriateness of weight in relation to height which is irrelevant to body composition (Gibson, 2005 p.234). d.) Lean mass measurement 14. Mid-arm circumference MAC = 265mm 15. MAMC (mm) = MAC (mm) – [π × triceps skinfold (mm)] (N.B. π=3.14) = 265 - [3.14 x 10.7] = 231.402mm 16. AMA (cm2) = (MAC (cm) – [π × triceps skinfold (cm)])2 4 x π = (23.1 – [3.14 × 1.07])2 4 x 3.14 = 42.61126 17. Corrected AMA (cm2) for gender cAMA = AMA – 6.5 (for women) cAMA = AMA – 10.0 (for men) cAMA = 42.61126 – 10.0 = 32.61126cm2 18. Muscle Mass (Kg) = Height (cm) x [0.0264 + (0.0029 x cAMA)] = 166.3 x [0.0264 + (0.0029 x 32.61126)] = 20.18 kg e.) Fat distribution Waist circumference = 725mm Hip circumference = 970mm Waist to Hip Ratio (WHR) = 725/970 = 0.75 20. Where the body fat is mostly being deposited My body fat is mostly being deposited at the lower part of my body. The determination of wait to hip ratio is important since it helps in predicting abdominal visceral adiposity in men and premenopausal women (Gibson, 2005 p.290). Increased waist to hip ratio is an indication of increased visceral adiposity especially when there are no other medical conditions and can be evident even when there are no changes in the body mass index. In this regard, the distribution of more fat on the lower part of the body is not a concern. As stated by Gibson (2005 p.291), concentration of fat in the upper body or central region is associated with hypertension than when fat is distributed in the lower body. This can result into insulin into insulin resistance thus leading to hypertension and other cardiovascular complications. References Barasi ME. 2003, Human Nutrition: A Health Perspective (Second Edition),Boca Raton, FL: Taylor and Francis Group. Gibney MJ, Lanham-New, SA, Vorster, H, Cassidy, A, 2009, Introduction to Human Nutrition: Second Edition, West Sussex: John Wiley & Sons. Gibson, RS, 2005, Principles of Nutritional Assessments: Second Edition, Oxford: Oxford University Press. Mann, J. & Truswell S, 2012, Essentials of Human Nutrition: Fourth Edition. Oxford: Oxford University Press. Read More