By the end of this chapter, you will be able to:
These skills are essential because they help you provide the right nutrition care that supports your clients’ health and recovery in real-life healthcare settings.
In the practice of nutrition and dietetics within Kenya’s health sector, assessing clients with systemic disorders requires meticulous attention to safety and hygiene protocols. Nutrition professionals often work closely with patients suffering from conditions such as diabetes, cardiovascular diseases, renal failure, and infectious diseases, where exposure to biological hazards is likely. The use of Personal Protective Equipment (PPE) is crucial to protect both the client and the practitioner during nutritional assessments, ensuring safe handling of clinical materials and minimizing cross-contamination risks. This chapter focuses on understanding PPEs, their types, and their significance in the context of diet therapy for systemic disorders.
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Create a free accountThis chapter provides a comprehensive overview of assessing clients with systemic disorders in the context of diet therapy. It begins by defining the nutrition disorder client and explaining the concepts of therapeutic diets, diet modification, normal diets, nutrition care, and diet therapy as essential components in managing such clients. The importance of personal protective equipment is introduced, detailing its types and significance in ensuring safety during client assessment and care. Various systemic disorders are explored, including digestive disorders affecting the gastrointestinal tract, pancreas, liver, and gallbladder, as well as febrile conditions such as malaria, typhoid, tuberculosis, and HIV/AIDS. The chapter then presents several methods of dietary assessment, including the 24-hour dietary recall, food frequency questionnaire, diet history, and dietary diversity score, which are vital for accurate nutritional evaluation. It proceeds to discuss nutrition diagnosis, focusing on identifying problems, determining etiology, and recognizing signs and symptoms associated with systemic disorders. Finally, the formulation and documentation of the nutrition diagnostic PES statement are explained as critical steps in developing an effective nutrition care plan.
Type: Individual
| Tools & Equipment | Materials |
|---|---|
| Pen | Client dietary recall form |
| Clipboard or writing board | Reference portion size guide (food models or pictures) |
| Stopwatch or timer |
| S/N | Item | Quantity |
|---|---|---|
| 1 | Client dietary recall form | 1 Pc per Candidate |
| 2 | Pen | 1 Pc per Candidate |
| 3 | Clipboard or writing board | 1 Pc per Candidate |
| 4 | Stopwatch or timer | 1 Pc per Candidate |
| 5 | Chair | 1 Pc per Candidate |
| 6 | Table | 1 Pc per Candidate |
| 7 | Personal Protective Equipment (Lab coat, closed shoes, face mask) | 1 Set per Candidate |
| 8 | Reference portion size guide (food models or pictures) | 1 Set per Candidate |
| Items to be Evaluated | Marks Available | Marks Obtained | Comments |
|---|---|---|---|
| TASK 1: Preparation and PPE | |||
| Donned appropriate PPE including lab coat, closed shoes, and face mask (Award 1 mark each) | 3 | ||
| Assembled and organized all required materials and tools before client interaction (Award 2 marks) | 2 | ||
| Sub-Total | 5 | ||
| TASK 2: Establish Rapport and Explain Procedure | |||
| Greeted and welcomed the client politely (Award 1 mark) | 1 | ||
| Introduced self and explained the purpose of the 24 hour dietary recall interview clearly (Award 2 marks) | 2 | ||
| Asked permission to proceed and ensured client comfort (Award 1 mark) | 1 | ||
| Sub-Total | 4 | ||
| TASK 3: Conduct 24 Hour Dietary Recall Interview | |||
| Used open-ended questions to prompt client to recall all foods and beverages consumed in the previous 24 hours (Award 1 mark each) | 3 | ||
| Clarified portion sizes using reference portion size guide (Award 2 marks) | 2 | ||
| Recorded all food and beverage items accurately and legibly on the dietary recall form (Award 1 mark each) | 3 | ||
| Maintained good communication skills: eye contact, active listening, and patience (Award 1 mark each) | 3 | ||
| Managed time effectively, completing the interview within 30 minutes (Award 2 marks) | 2 | ||
| Sub-Total | 13 | ||
| TASK 4: Close Interview and Provide Feedback | |||
| Summarized key points of client's dietary intake for confirmation (Award 2 marks) | 2 | ||
| Answered any client questions clearly and professionally (Award 2 marks) | 2 | ||
| Thanked the client and concluded the session politely (Award 1 mark) | 1 | ||
| Sub-Total | 5 | ||
| PRODUCT CHECKLIST | |||
| Dietary recall form is fully completed with all foods and beverages recorded (Award 4 marks) | 4 | ||
| Portion sizes are clearly and accurately estimated and recorded (Award 3 marks) | 3 | ||
| Information recorded is legible, organized, and free from spelling errors (Award 3 marks) | 3 | ||
| Sub-Total | 10 | ||
| GRAND TOTAL | 37 | ||
Type: Individual
| Tools & Equipment | Materials |
|---|---|
| Pen | Food Frequency Questionnaire form |
| Clipboard or writing board | Protective face mask |
| Table | Lab coat |
| Chair for client | Closed shoes |
| Hand sanitizer |
| S/N | Item | Quantity |
|---|---|---|
| 1 | Food Frequency Questionnaire form | 1 Pc per Candidate |
| 2 | Pen | 1 Pc per Candidate |
| 3 | Clipboard or writing board | 1 Pc per Candidate |
| 4 | Chair for client | 1 Pc per Candidate |
| 5 | Table | 1 Pc per Candidate |
| 6 | Hand sanitizer | 50 ml per Candidate |
| 7 | Protective face mask | 1 Pc per Candidate |
| 8 | Lab coat | 1 Pc per Candidate |
| 9 | Closed shoes | 1 Pair per Candidate |
| Items to be Evaluated | Marks Available | Marks Obtained | Comments |
|---|---|---|---|
| TASK 1: Preparation and PPE | |||
| Donned lab coat, closed shoes, and face mask (Award 1 mark for each) | 3 | ||
| Sanitized hands before starting the session (Award 1 mark) | 1 | ||
| Sub-Total | 4 | ||
| TASK 2: Client Rapport and Introduction | |||
| Greeted and welcomed the client warmly (Award 2 marks) | 2 | ||
| Introduced self clearly to the client (Award 1 mark) | 1 | ||
| Explained the purpose of the Food Frequency Questionnaire session (Award 2 marks) | 2 | ||
| Sub-Total | 5 | ||
| TASK 3: Administering the Food Frequency Questionnaire | |||
| Ensured client was seated comfortably and ready (Award 1 mark) | 1 | ||
| Asked questions clearly and in language client understands (Award 1 mark each for clarity, accuracy, and language alignment) | 3 | ||
| Recorded frequency of food consumption accurately on the form (Award 5 marks) | 5 | ||
| Used probing questions to clarify unclear responses (Award 3 marks) | 3 | ||
| Maintained good communication skills: eye contact, natural hand gestures, confidence (Award 1 mark each) | 3 | ||
| Managed time effectively, completing within 45 minutes (Award 2 marks) | 2 | ||
| Sub-Total | 17 | ||
| TASK 4: Closing the Session | |||
| Asked if the client had any questions and responded appropriately (Award 3 marks) | 3 | ||
| Summarized key points of the assessment (Award 2 marks) | 2 | ||
| Thanked the client and ended the session professionally (Award 1 mark) | 1 | ||
| Sub-Total | 6 | ||
| PRODUCT CHECKLIST | |||
| Completed Food Frequency Questionnaire form with all relevant food items and frequencies accurately recorded (Award 10 marks) | 10 | ||
| Sub-Total | 10 | ||
| GRAND TOTAL | 42 | ||
At the start of this chapter we promised you would be able to:
Tick each one you can genuinely do.
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