Clinical method

Human Nutrition 3(3+0)
Lesson 47 : Assessment of Nutritional Status

Clinical method

  • An essential feature of all nutritional surveys
  • Simple & most practical method of ascertaining the nutritional status of a group of individuals
  • It utilizes a number of physical signs, (specific & non specific), that are known to be associated with malnutrition and deficiency of vitamins & micronutrients.
  • Good nutritional history can be obtained
  • General clinical examination, with special attention to organs like hair, angles of the mouth, gums, nails, skin, eyes, tongue, muscles, bones, & thyroid gland.
  • Detection of relevant signs helps in establishing the nutritional diagnosis.

Advantages

    • Fast & easy to perform
    • Inexpensive
    • Non-invasive

Clinical examination is the most important part of nutritional assessment. It provides direct information of the signs and symptoms of dietary deficiencies prevalent among the people. The Indian Council of Medical Research (ICMR) has evolved a score card for assessing the various clinical signs and symptoms. This score card has been widely used in India in all nutrition surveys and has proved useful in assessing the improvement in nutritional status brought about by food supplements.

Table: Clinical signs of nutritional deficiency

Symptoms

Deficiency due to

Hair

Sparse & thin

Protein, Zinc, Biotin

Easy to pull out

Protein

Corkscrew coiled hair

Vit C & A

Mouth

Glossitis

B- Complex

Bleeding & spongy gums

Vit C,K & A folic acid & niacin

Angular stomatitis, Cheilosis & Fissured tongue

B2,B6 & niacin

Sour mouth & tongue

Vit B12,B6,C, niacin ,folic acid & iron

Eyes

Night blindness, xerophthalmia

Vitamin A

Photophobia-blurring, conjunctival inflammation

Vit B2 & vit A

Nails

Spooning (koilonychia)

Iron

Transverse lines

Protein

Skin

Pallor

Folic acid, iron, B12

Follicular hyperkeratosis

Vitamin B & Vitamin C

Flaking dermatitis

PEM, Vit B2, Vitamin A, Zinc & Niacin

Pigmentation, desquamation

Niacin & PEM

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Last modified: Wednesday, 15 February 2012, 10:29 AM