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Assignment 1: Dietary analysis Due date: 12/04/20 Weighting: 30% Length and/or format: Short responses Purpose: To 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: Via Turnitin Return of assignment: Assignments will be returned no later than the end of week 10 Assessment criteria: See 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 current 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 recommendations 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 Carb 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 Carrots - 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 bread – Sandwich slice 2 slices Margarine Light - Flora 10g Natural Australian Honey - Capilano 10g Classic Orange Juice – Daily Juice Company 200ml Lunch: White bread – 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 Carrots - 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), Carbohydrates, Total Fat, Saturated Fat, Polyunsaturated Fat, Monounsaturated Fat, Protein, Sodium, Potassium, & Fibre. 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 incorrect referencing, grammar, spelling] 3. (a) Prepare a table comparing carbohydrate, 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 carbohydrate and protein intake expressed as g/kg BW/day to the appropriate “activity level” based carbohydrate and protein requirements. [5 marks] (c) For both carbohydrate and protein, did Greg meet the % recommendation and g/kg BW/day recommendation? Discuss the implications of Greg being above or below the recommendations for carbohydrate 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 incorrect 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 (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 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 references 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 incorrect referencing, grammar, spelling ] 6. Marks will be awarded for a correct 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 correct Some items appear in table Some nutrient values and averages are correct Most items appear in table Most nutrient values and averages are correct All items appear in table Nutrients values and averages are correct 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 recommendations 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 recommendations 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 between client’s diet and dietary recommendations 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 recommendations 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 recommendations 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 correct Some items appear in table Some percentage values are correct Most items appear in table Most percentage values are correct All items appear in table All percentage values are correct 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 correct Some items appear in table Some g/kg values are correct Most items appear in table Most g/kg values are correct All items appear in table All g/kg values are correct