|Teacher/Coordinator: Katherine Jukic|
Classes: Lectures/tutorials/workshops averaging 5 hours per week
Assessment: One 2-hour exam, plus 5 assignments (100%)
Textbooks: R.S. Gibson Principles of Nutritional Assessment, 2nd ed. Oxford University Press. 2005.
|This unit of study covers Dietary Assessment Methods in the context of individual, group and population dietary data: purposes of dietary assessment; uses of dietary data; four key dietary assessment methods and their use, application, strengths, weaknesses, sources of measurement error; quantification of portion and serve sizes; evaluation and validation of dietary data; use and application of dietary reference standards; food composition databases; and the appraisal and interpretation of dietary assessment methods in published literature. This unit of study also covers Anthropometry, Body Composition & Nutritional Biochemistry: anthropometric and body composition methods for the assessment of nutritional status; reference standards for assessing body composition; anthropometric measurements; biochemical and haematological indices for nutritional assessment; and assessment of physical activity. In addition is a module on Nutritional Screening - its key characteristics and objectives, advantages, limitations, and application in practice.|
Tutorials and workshops aim to address the practical aspects of the administration of dietary assessment methods, critical appraisal of such methods, food composition, and nutritional screening.