NUTD101 Introduction To Nutrition

NUTD101 Introduction To Nutrition :

NUTD101 Introduction To Nutrition Assessment 2 – Written Assessment

Purpose	To demonstrate your application of knowledge and skills developed in the unit. To improve your understanding of dietary assessment techniques and how to interpret data.
Learning Outcome(s) assessed	LO1    Describe the nutritive and non-nutritive components of food, (macro- and micronutrients, other bioactive components and non- nutrients), their sources and their role in health and exercise (GA5) LO2 Understand the principles and methods of measurement and estimation of nutritional and energy requirements of the general and athletic populations (GA4, GA5) LO4    Justify the choice of techniques for assessment of dietary intake, including data collection, analysis and interpretation in individuals, groups and populations (GA5, GA8, GA10) LO5    Articulate evidence-based scientific principles and benefits of dietary principles for the general and athletic population including cultural factors that may influence food choices and the consequences of poor nutrition in these populations (GA4, GA5, GA8)
Weighting	25%
Length and/or format	Written text; 1000 words (+/-10%) including in-text citations, excluding reference list
Due date(s)	Week 9

NUTD101 Introduction To Nutrition Task description

For this assessment task, you will analyse a client’s three-day food and fluid diary and interpret the findings using FoodWorks, a computerised nutrient analysis program. This assessment has two parts: 1) a 3-day food diary analysis using FoodWorks; and 2) a report interpreting the FoodWorks output with respect to the Australian Dietary Guidelines and the Nutrient Reference Values. You will support your work with evidence-based findings.

Part A – FoodWorks output

You are required to enter a 3-day food and drink diary using FoodWorks, a computerised nutrient analysis program. You will analyse Charlotte’s food diary, calculate the food and nutrient intake, assess the nutrition profile, and make recommendations using a peer-reviewed, evidence- based approach. More information about Charlotte is provided in Appendix 1.

You will enter the 3-day diary into one food record and interpret the average of the 3 days. The FoodWorks analyses are to be attached to your assignment as an appendix at the end of your report. It should include:

• 3-day food record
• Nutritional analysis which includes the EAR, AI, UL, RDI, SDTs and Ratio energy from protein, fat, carbohydrates, fibre and alcohol
• Recipes including nutritional analysis.

Part B: Written text (interpretation of data)

For this part, you are required to interpret the FoodWorks output (Part A) with respect to the

Australian Dietary Guidelines and the Nutrient Reference Values (NRV’s), and specific nutrients.

You will need to respond to the following 5 parts in paragraph form. Each response requires in-text referencing. The word count is a guide only.

Paragraph 1 (150-200 words)

Using a table, compare your client’s food intake against the Australian Guide to Healthy Eating’s “Recommended Number of Serves for Adults” then discuss whether your client is meeting recommendations and what foods or drinks are contributing/not contributing to these recommendations.

Paragraph 2 (250-300 words)

Compare your FoodWorks analysis against the Nutrient Reference Values to:

1. Assess whether your client is in energy balance and discuss any implications of this.
2. Identify whether your client is at any risk of any nutritional deficiencies or excesses and consider the implications of these deficiencies or excesses. Discuss how the foods in the diet are contributing to these deficiencies or excesses.

Paragraph 3 (200-300 words)

1. Prepare a table comparing carbohydrate, protein, and fat intake (including saturated fat) as a % contribution to total energy intake against the Acceptable Macronutrient Distribution Ranges (AMDRs). See Appendix 2, Table 1 which can be used as a template.
2. Select the appropriate carbohydrate and protein requirements based on your client’s activity levels. Prepare a table comparing the client’s carbohydrate and protein intake expressed as g/kg BW/day against your selected requirements. See Appendix 2, Table 2, 3 & 4.
3. Discuss whether the client meets the recommendations for carbohydrate and protein intake with respect to the AMDRs the recommendations identified in part b). What are the implications of not meeting these recommendations?

Use peer-reviewed evidence to support your claims (e.g. references from websites are not permitted, unless they are government or peak body).

Paragraph 4 (50-100 words)

Using the Schofield equation and the information contained in Appendix 3, calculate the client’s daily energy requirements (showing the appropriate working and units). Justify the activity factor you selected.

• Schofield (1985) RMR in MJ

Males 18-30 years: 0.063 (wt) + 2.896; Males 31-60 years: 0.048 (wt) + 3.653

Females 18-30 years: 0.062 (wt) + 2.036; Females 31-60: 0.034 (wt) + 3.538

Paragraph 5 (200-300 words)

Make 5 food/drink modifications based on your food diary that could improve your overall nutritional status. Each claim must be supported with nutritional reasoning using peer-reviewed journal references to support your claims (references from websites are not permitted, unless government or peak body,). Make your recommendations food–based, not nutrient-based. Use

peer-reviewed evidence to support your claims (references from websites are not permitted, unless government or peak body).

Notes:

• The food record should be entered as a single record and reflect the average intake over 3 days
• The analysis should be attached as an appendix (the last part of the report). You can use a PDF combiner to combine your documents.
• The tables will contribute to your word count.

Submission requirements

Your submission requires:

1. A cover sheet that includes:
   1. your full name and student ID number
   1. subject code and title
   1. assessment title
   1. word count including in-text citations, excluding reference list and appendices
2. Structure in paragraph form. Do not use titles for each paragraph.
3. Referencing:
   1. APA 7 referencing required
   1. In-text referencing is required in the paragraphs
   1. Reference List at the end of the document
4. Appendices – include all FoodWorks output data as specified in Part A.

Time frame

Week	Task
5	Introduction to Assessment 2.
6	Workshop 6 introduces Nutrition Analysis and how to complete a food diary.
7	Workshop 7 will introduce FoodWorks and how to complete a nutritional analysis on a 3-day food diary.
7-8	Time will be available in your Workshop to continue working on these parts of the assessment.
9	Submit via Turnitin in the Assessment 2 tab on LEO.
11–12	Individual grades and feedback will be returned via Turnitin within 3 weeks of submission.

Resources

Supporting resources for this this assessment can be found in LEO in the ‘Assessment 2’ section. They include:

• FoodWorks FAQs and Guides available at: https://support.foodworks.online/hc/en- au/categories/360000190616-Using-Foodworks
  • Australian Guide to Healthy Eating https://www.eatforhealth.gov.au/guidelines/australian- guide-healthy-eating
  • Nutrient Reference Values (NRV’s) https://www.nrv.gov.au/nutrients

Appendix 1: Client details

Charlotte is a female student who has been going to the gym for 2 years (height 170cm; weight 54kg; D.O.B 18/4/2000). When she is not studying, she is working as a waiter at a local restaurant. Her training and work schedule is as follows:

Monday: 1 hour weights session, 4-hour work shift Tuesday: 30 mins strenuous running, 4-hour work shift Wednesday: 1 hour weights session

Thursday: 60 min light cycling

Friday: 1 hour weights session, 4-hour work shift Saturday: Day off

Sunday: Day off

Day 1 (Thursday)	Food item	Amount
Breakfast	Pikelets	4 regular pikelets
	Honey	1 tablespoon
	Hard-boiled eggs	2 eggs
Morning Tea	Mango and Passionfruit yoghurt (full fat)	5 tablespoons
	Untoasted, nut-free muesli	2 tablespoons
	Takeaway cappuccino (full fat soy, no sugar)	1 small cup
Lunch	Corn tortilla	1 tortilla
	Chicken schnitzel (no added fat)	1 medium
	Tomato	3 slices
	Iceberg lettuce	2 leaves
Afternoon tea	Rice crackers (cheese flavour)	12 crackers
	Apple juice	200ml
Dinner	Pork Carbonara – see recipe	1 serve
Other	Water	2 litres

Day 2 (Friday)	Food item	Amount
Breakfast	Shortcut bacon	2 rashers
	Fried egg	1 regular
	Olive oil	1 teaspoon
	Turkish roll	1 regular roll
	BBQ sauce	1 tablespoon
Morning Tea	Scotch fingers	2 biscuits
	White tea	1 cup

Lunch	Store-bought chicken and vegetable pie	1 single serve pie
Afternoon Tea	LCM Rice Bubbles Bars	2 regular
Dinner	Homemade pizza – see recipe	1 serve
Other	Water	2 litres

Day 3 (Saturday)	Food item	Amount
Breakfast	Plain croissant	1 regular
	Cappuccino (full-cream milk, no sugar)	1 small
Lunch	McDonald’s Cheeseburger meal	1 Cheeseburger 1 Small fries 1 Small diet Coke
Afternoon tea	Cinnamon doughnut	2 regular
	Iced coffee (full cream milk + ice cream)	1 large
Dinner	Sushi roll – California	1 roll
	Sushi roll – Chicken and avocado	1 roll
Other	Water	2 litres

Recipes

Notes: Where relevant, assume ingredients are raw and assume 100% yield.

Pork Sausage Carbonara	4 serves
Spaghetti (dry)	325g
Pork sausage	500g
Olive oil	1 tablespoon
Light thickened cream	300ml
Parmesan cheese	¾ cup
Baby spinach	180g

Homemade Pizza	Serves 2
Lebanese bread	2 regular sized breads
Pizza sauce	3 tablespoons
Fetta cheese (regular fat)	150g
Salami	80g
Cherry tomatoes	100g

Appendix 2: Macronutrient recommendations

Table 1: Percentage contribution of macronutrients to total energy intake

Nutrient	% total energy/day
	Acceptable Macronutrient Distribution Ranges	Client’s macronutrient distribution ranges
Carbohydrate	45-65	%
Protein	15-25	%
Fat	20-35 (< 10 saturated fat)	%      %

Australian Government. National Health and Medical Research Council. (n.d.) Nutrient Reference Values. Summary of chronic disease.

https://www.eatforhealth.gov.au/nutrient-reference-values/chronic-disease/summary

Table 2: Estimated carbohydrate requirements

Activity level	g CHO/kg BW/day
(i) Light – Low intensity or skill-based activities	3 – 5
(ii) Moderate – Moderate exercise program (e.g., ~1 h per day)	5 – 7
(iii) High – Endurance program (e.g., 1-3 h/d of mod-high-intensity exercise)	6 – 10
(iv) Very high – Extreme commitment (e.g., >4-5 h/d mod-high-intensity exercise)	8 – 12

Thomas, Erdman, K. A., & Burke, L. M. (2016). Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance. Journal of the Academy of Nutrition and Dietetics, 116(3), 501–528. https://doi.org/10.1016/j.jand.2015.12.006

Table 3: Estimated protein requirements

Activity level	Protein intake (g/kg BW/d)
Sedentary men and women	0.8 – 1.0
Elite endurance athlete	1.6
Moderate intensity endurance athlete	1.2
Recreation endurance athlete	0.8 – 1.0
Football and power sports	1.4 – 1.7
Resistance athlete (early training)	1.5 – 1.7
Resistance athlete (steady state)	1.0 – 1.2

NOTE: Female athletes ~ 10-20% lower protein requirements than male athletes

Tanopolsky, M. (2010). Protein and amino acid needs for bulking up. In L. Burke & V. Deakin (eds.), Clinical Sports Nutrition (4^th ed., pp. 80). McGraw Hill.

Table 4: Template for Part 3b

	Selected activity level	Client’s intake
Carbohydrate
Protein

Appendix 3: Calculating daily energy requirements: Schofield equation Step 1

To calculate Basal Metabolic Rate (BMR) in MJ (megajoules = 1000kJ)/day, use the appropriate equation in Table 1. You need gender, age, and weight for this equation.

Table 1: Basal Metabolic Rate (BMR) in MJ/day (Schofield Equation)

	Age (years)	Equation = BMR
Men	18– 30	(0.063 x wt) + 2.896
	30– 60	(0.048 x wt) + 3.653
Women	18– 30	(0.062 x wt) + 2.036
	30– 60	(0.034 x wt) + 3.538

*Schofield et al. (1985)

Step 2:

To calculate average daily energy expenditure, you need to determine level of activity (use the average value), in Table 2, then express this as a multiple of BMR.

Table 2: Average daily energy expenditure

Activity Level	Males	Females
Bed rest	1.2	1.2
Sedentary	1.4	1.4
Light	1.5	1.5
Light – moderate	1.7	1.6
Moderate	1.8	1.7
Heavy	2.1	1.8

NUTD101 Introduction to Nutrition

Marking criteria: Assessment 2 – Written Assessment

Criteria	High Distinction (HD) 100–85	Distinction (D) 84–75	Credit (C) 74–65	Pass (P) 64–50	Fail (NN) 49–0	Marks/ Weighting
FoodWorks Output	All items appear in in the analysis and all values appear correct.	Almost all items appear in in the analysis and almost all values appear correct.	Most items appear in the analysis and are mostly correct. Small sections of the analysis are missing.	Most items appear in the tables but does not appear to be correct. One or more parts of the analysis are missing.	Analysis not included and/or missing large amounts of information and/or submitted as 3 separate food records.	/10
Paragraph 1: Comparison and analysis of client’s food intake against the Australian Guide to Healthy Eating	Table is included with all values correct	Table is included with all values correct	Table is included with most values correct	Table is included with some values correct	Table is missing.	/15
	Comprehensive discussion of how food intake compares with the AGHE.	Sound discussion of how food intake compares with the AGHE.	General discussion of how food intake compares with the AGHE.	Some discussion of how food intake compares with the AGHE.	Very little or mostly incorrect discussion of how food intake compares with the AGHE.
	Highly effective critical and original thinking.	Sound critical and original thinking.	General critical and original thinking.	Some critical and original thinking.	Lack of critical and original thinking
Paragraph 2: Comparison of client’s food intake with the NRVs	Thorough discussion of how nutrient intakes compared against the NRVs.	Sound discussion of how nutrient intakes compared against the NRVs.	General discussion of how nutrient intakes compared against the NRVs.	Some discussion of how nutrient intakes compared against the NRVs.	Very little or mostly incorrect discussion of how nutrient intakes compared against the NRVs.	/15
	Thorough discussion of nutritional deficiencies or excesses, and food contributions.	Sound discussion of nutritional deficiencies or excesses, and food contributions.	General discussion of nutritional deficiencies or excesses, and food contributions.	Some discussion of nutritional deficiencies or excesses, and food contributions.	Very little or mostly incorrect discussion of nutritional deficiencies or excesses, and food contributions.

Criteria	High Distinction (HD) 100–85	Distinction (D) 84–75	Credit (C) 74–65	Pass (P) 64–50	Fail (NN) 49–0	Marks/ Weighting
Paragraph 3: Comparisons against recommendations (Tables 3a & 3b)	All items appear in tables. All values are correct.	All items appear in tables. Most values are correct.	Most items appear in tables. Most values are correct.	Some items appear in tables. Some values are correct.	Missing table/s or few or no items appear on tables. Few or no values are correct.	/15
	In depth analysis of diet to AMDR macronutrient recommendations.	Sound analysis of diet to AMDR macronutrient recommendations.	General analysis of diet to AMDR macronutrient recommendations.	Some analysis of diet to AMDR macronutrient recommendations.	Lack of analysis of diet to AMDR macronutrient recommendations.
	Highly effective critical and original thinking.	Effective critical and original thinking.	General critical and original thinking.	Some critical and original thinking.	Lack of critical and original thinking.
Paragraph 4 Calculations of energy	All calculations are correct.	All most all correct calculations.	Mostly correct calculations evident.	Some incorrect calculations evident.	Incorrect calculations evident.	/10
	All working shown when calculating answer.	All most all working shown when calculating answer.	Most working shown when calculating answer.	Some working shown when calculating answer.	No working shown when calculating answers.
	Activity level is factored into the calculation.	Activity level is factored into the calculation.	Activity level is factored into the calculation.	Activity level is factored into the calculation.	Activity level is not factored into calculation.
	Strong justification for the activity level provided.	Effective justification for activity level provided.	Mostly correct justification for activity level provided.	Some justification for activity level provided.	No justification for activity level provided.
Paragraph 5 Nutrition recommendations	Thorough understanding of link between client’s diet and modifications to improve nutritional status.	Sound understanding of link between client’s diet and modifications to improve nutritional status.	General understanding of link between client’s diet and modifications to improve nutritional status.	Some understanding of link between client’s diet and modifications to improve nutritional status.	Lack of understanding of the link between client’s diet and modifications to improve nutritional status.	/15
	Highly effective critical thinking and original thinking.	Effective critical thinking and original thinking.	General critical thinking and original thinking.	Some critical thinking and original thinking.	Lack of critical and original thinking.

Criteria	High Distinction (HD) 100–85	Distinction (D) 84–75	Credit (C) 74–65	Pass (P) 64–50	Fail (NN) 49–0	Marks/ Weighting
Sources and references	All references are credible and relevant.	Most references are credible and relevant.	Most references are credible, but some may lack some relevance.	Sufficient references are credible and/or relevant.	References are not provided or are not credible and/or relevant.	/10
	Accurate use of APA 7 referencing style in all instances.	Accurate use of APA 7 referencing style on most occasions.	Accurate use of APA 7 referencing style on most occasions. There is some variation of in- text citation format, and/or a few errors in the Reference List.	APA 7 referencing style is used on some occasions. There is some variation of in- text citation format, and/or frequent minor errors in the Reference List.	APA 7 referencing style not used or has been used with frequent errors. There is major variation of in-text citation format and/or major errors in the Reference List.
Effective communication	Submission demonstrates a very high-level communication of the dietary analysis.	Submission demonstrates a sound communication of the dietary intake analysis.	Submission demonstrates a clear communication of the dietary intake analysis.	Submission demonstrates a satisfactory communication of the dietary intake analysis.	Submission demonstrates a poor standard of communication of the dietary intake analysis.	/10
	The presentation is completely logical, clear, and well written	The presentation is mostly logical, clear, and well written.	The presentation is mostly logical and clear with some minor written errors.	The presentation is somewhat logical and clear with many minor written errors.	The presentation is not logical, clear or well written.
	The word length limit requirements are met.			The word length limit requirements are met but may be slightly too long/short.	The word length limit requirements have not been met.
	Cover sheet with all details included.		Cover sheet with most details included.	Cover sheet included with some details missing.	Cover sheet may be missing or included with many details missing.
Comments					Total marks	/100   %

Criteria	High Distinction (HD) 100–85	Distinction (D) 84–75	Credit (C) 74–65	Pass (P) 64–50	Fail (NN) 49–0	Marks/ Weighting
					Grade

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