Assignment 1: Dietary analysis
Due date: XXXXXXXXXX12/04/20
Weighting: XXXXXXXXXX30%
Length and/or format: XXXXXXXXXXShort responses
Purpose: XXXXXXXXXXTo demonstrate basic competency in recording and analysing
dietary habits using a nutrition smartphone app
Learning outcomes assessed: Develop skills in assessing an individual’s dietary intake
How to submit: XXXXXXXXXXVia Turnitin
Return of assignment: XXXXXXXXXXAssignments will be returned no later than the end of week 10
Assessment criteria: XXXXXXXXXXSee marking criteria in appendix
Aim
• To develop skills and interest in measuring, calculating and evaluating an individual’s dietary intake.
• To increase knowledge and understanding of basic nutrition principles.
Introduction
A short term, food diary is a popular quantitative method used for measuring an individual’s cu
ent dietary
intake. You will be required to enter a 3-day food and drink diary using MyFitnessPal smartphone app.
You will calculate your client’s energy and nutrient intake, assess their nutrition profile, and make
ecommendations using a peer-reviewed, evidence-based approach.
Your client
Greg is a 26 year old AFL player. He is 178cm, 84kg with 12% body fat. Greg is wanting to maintain
his weight for the up-coming AFL season. Greg’s activity level is considered “light”, attending 2 x 1
hour team aerobic training sessions per week on Mondays & Thursdays. Greg provided the following
food diary for two weekdays and one weekend day:
Day 1: Thursday
Food Amount
Breakfast:
Fried eggs 2
Butter - salted 10g
Aldi Baker’s Life 85% Low Ca
High Protein Bread 2 slices
Streaky Bacon Rindless 100g
Tomato 3/4
Lunch:
Milk – whole 3.25% milkfat 1.5 cups
Chicken Breast Schnitzel 150g
Lettuce - Iceberg 1 cup shredded
Hard-boiled egg 2
Sweet Chilli Sauce - Fountain 5ml
Creamy Mayonnaise Traditional - Praise 20g
Tomato 1/2
Dinner:
Beef Porterhouse Steak 200g
Classic Beef Sausage 1 (70g)
Cauliflower - Raw 1 cup
Ca
ots - Steamed 100g
Frozen Peas and Corn Kernels - McCain 100g
Tap water 800ml
Day 2: Friday
Food Amount
Breakfast:
Nutri-grain cereal – Kellogg’s 2 cups (60g)
Milk – whole 3.25% milkfat 1.5 cups
White
ead – Sandwich slice 2 slices
Margarine Light - Flora 10g
Natural Australian Honey - Capilano 10g
Classic Orange Juice – Daily Juice Company 200ml
Lunch:
White
ead – Sandwich slice 2 slices
Margarine Light - Flora 10g
Double Smoked Leg Ham - Don 50g
Tomato 1/2
Mocha - McDonalds 1 cup
Dinner:
Chicken (Breast Meat, Skinless, Grilled, Australia) 250g
Potato (boiled – without skin) 100g
Ca
ots - Steamed 100g
Frozen Peas and Corn Kernels - McCain 100g
Tap water 1000ml
Day 3: Saturday
Food Amount
Breakfast:
Streaky Bacon Rindless 100g
Classic Orange Juice – Daily Juice Company 200ml
Scrambled eggs 2 eggs
Thickened cream 30ml
Lunch:
Australian Tasty Cheddar Cheese - Westacre 80g
Creamy Mayonnaise Traditional - Praise 20g
Angus Beef Burger - Coles 150g
Lettuce - Iceberg 1 cup shredded
Tomato 3/4
Hamburger bun - white 1
Margarine Light - Flora 10g
Dinner:
Dominos Supreme Pizza 4 slices
Coca Cola 1 can (330ml)
Classic Magnum ice cream 1
Responses:
1. Enter Greg’s food and drink into MyFitnessPal smartphone app. Create a table that contains the
following headings:
Energy (kJ), Ca
ohydrates, Total Fat, Saturated Fat, Polyunsaturated Fat, Monounsaturated Fat,
Protein, Sodium, Potassium, & Fi
e. Enter values for each nutrient for each day. At the bottom of
your table, show average values for each nutrient. [5 marks]
2. Using the “Australian Guide to Healthy Eating” and the “Nutrient Reference Values”, comment on
whether Greg is meeting the recommendations and / or if he is at risk of any nutritional deficiencies.
Discuss whether there is a connection between the food Greg has eaten (or not eaten) that may
explain average energy (kJ) intake or nutrients being outside recommendations. Use peer-reviewed
evidence to support your claims (references from websites, unless government or peak body, are
not permitted). [no more than 1 page] [15 maximum marks – up to 5 marks deducted for
inco
ect referencing, grammar, spelling]
3. (a) Prepare a table comparing ca
ohydrate, protein and fat intake (including saturated fat) as a %
contribution to total energy intake, to the “general” and “athletic” population recommendations.
[5 marks]
(b) Prepare another table comparing Greg’s ca
ohydrate and protein intake expressed as g/kg
BW/day to the appropriate “activity level” based ca
ohydrate and protein requirements. [5 marks]
(c) For both ca
ohydrate and protein, did Greg meet the % recommendation and g/kg BW/day
ecommendation? Discuss the implications of Greg being above or below the recommendations for
ca
ohydrate and protein intake with regard to his activity level. Use peer-reviewed evidence to support
your claims (references from websites, unless government or peak body, are not permitted). [no more
than half page] [10 marks – up to 5 marks deducted for inco
ect referencing, grammar, spelling]
4. Using the Schofield equation (outlined below), in addition to the information contained in the
appendix, calculate Greg’s daily energy requirements (show all working). [5 marks]
• Schofield XXXXXXXXXXRMR in MJ
Males 18-30 years: XXXXXXXXXXwt XXXXXXXXXX; Males 31-60 years: XXXXXXXXXXwt XXXXXXXXXX
Females 18-30 years: XXXXXXXXXXwt XXXXXXXXXX; Females 31-60: XXXXXXXXXXwt XXXXXXXXXX
5. Discuss 5 specific food/drink modifications from Greg’s 3 day food diary that could improve his
nutritional status. Each claim must be supported with nutritional reasoning using peer-reviewed journal
eferences to support your claims (references from websites, unless government or peak body, are
not permitted). Don’t forget to look at the bigger picture, prioritise your recommendations and make
them food-based, not nutrient-based. Use peer-reviewed evidence to support your claims (references
from websites, unless government or peak body, are not permitted). [no more than 1 page] [15 marks
– up to 5 marks deducted for inco
ect referencing, grammar, spelling ]
6. Marks will be awarded for a co
ect reference list using APA referencing [5 marks]
Page 4 of 9
ASSIGNMENT ONE MARKING RUBRIC
Q1 NN [0] PA [1–1.5] CR [2 –2.5] D [3–3.5] HD [4 - 5]
5
No table
Few items appear
in table
Few nutrient values
and averages are
co
ect
Some items appear
in table
Some nutrient values
and averages are
co
ect
Most items appear
in table
Most nutrient values
and averages are
co
ect
All items appear in table
Nutrients values
and averages are
co
ect
Q2 NN [1-3] PA [4-6] CR [7-9] D [10-12] HD [13-15]
15
Lack of analysis of
client’s diet to Healthy
Eating Guide and
NRVs
Lack of understanding
of link between client’s
diet and dietary
ecommendations
Lack of integration
of references
Lack of critical
and original
thinking
Poor analysis of
client’s diet to
Healthy Eating Guide
and NRVs
Poor understanding
of link between
client’s diet and
dietary
ecommendations
Poor integration
of references
Poor critical and
original thinking
General analysis of
client’s diet to
Healthy Eating Guide
and NRVs
General
understanding of link
etween client’s diet
and dietary
ecommendations
General integration
of references
General critical
and original
thinking
Good analysis of
client’s diet to Healthy
Eating Guide and
NRVs
Good understanding
of link between
client’s diet and
dietary
ecommendations
Good integration
of references
Evidence of critical
and original thinking
In depth analysis of
client’s diet to Healthy
Eating Guide and NRVs
Excellent understanding
of link between client’s
diet and dietary
ecommendations
Thorough integration
of references
Excellent critical
and original
thinking
Q3(a) NN [0] PA [1–1.5] CR [2 –2.5] D [3–3.5] HD [4 - 5]
5
No table
Few items appear
in table
Few percentage
values are co
ect
Some items appear
in table
Some percentage
values are co
ect
Most items appear
in table
Most percentage
values are co
ect
All items appear in table
All percentage values
are co
ect
Q3(b) NN [0] PA [1–1.5] CR [2 –2.5] D [3–3.5] HD [4 - 5]
5
No table
Few items appear
in table
Few g/kg values
are co
ect
Some items appear
in table
Some g/kg values
are co
ect
Most items appear
in table
Most g/kg values
are co
ect
All items appear in table
All g/kg values are
co
ect