3. Assess dietary intake through 24-hour recall or questions regarding usual intake of food groups.
Information may not be completely accurate. Permits appraisal of client's knowledge about diet also.
4. Determine client's knowledge of a nutritious diet and need for supplements.
This information is useful for developing an individualized teaching plan based on client's current state.
5. Calculate body mass index (BMI) (use this formula: weight in kg divided by height in m2 [kg/(m)2]; or use this alternate formula: weight in lb multiplied by 705, divided by height in inches, divided again by height in inches).
A normal BMI is 20 to 25, 26 to 29 is overweight, and a BMI of greater than or equal to30 is defined as obesity.