Food and Nutrition in Health Assignment
1. Results -
1.1 Food Intake Data Collection Worksheet
If you require additional pages of this worksheet, copy/paste into this document. You must use the worksheets to show your work (e.g. place numbers in the respective boxes as per the example in the Assessment Guidelines).
1.2 Food Intake Data Collection Worksheet
If you require additional pages of this worksheet, copy/paste into this document. You must use the worksheets to show your work (e.g. place numbers in the respective boxes as per the example in the Assessment Guidelines).
1.3 Food Intake Data Collection Worksheet
If you require additional pages of this worksheet, copy/paste into this document. You must use the worksheets to show your work (e.g. place numbers in the respective boxes as per the example in the Assessment Guidelines).
1.4 Personal Details, BMI and Food Variety Score
Complete the sections as requested.
Food Variety
Go to the Nutrition Australia website and download the Food Variety Checklist. Use it to work out your food variety score. The score will apply to the three days of intake (as opposed to a week). Write your score in the box below.
The checklist is located at:
http://www.nutritionaustralia.org/sites/default/files//Food%20Variety_Printable%20PDF_0.pdf
Attach the completed checklist at the back of the workbook in the appendicesas an appendix item.
1.5 Physical Fitness Activity Output
Record your physical activity output at the same time you collect your food intake data.You should end up recording 72 hours of information. This activity provides you with the data to work out your average Physical Activity Level (PAL).
Average Physical Activity Level (PAL)
Compute your average physical activity level over the three-day period.
1.6 Estimated Energy Requirements (EER)
Calculate your estimated energy requirements. Enter the value and relevant energy unit into this space. Show calculations (hand written or typed). In a few sentences, outline the limitations to estimating energy requirements.
1.7 Australian Dietary Guidelines Food Guide Analysis (2013)
Construct a Total Diet to work out your recommended food pattern. You will compare this to your dietary intake over the three study days.
The Total Diet is only approximate. The best guide as to whether you are eating appropriate amounts for your lifestyle is whether your weight is stable and it is within the healthy weight range. For example, if you are overweight or sedentary you may not need any additional kilojoules. At a minimum, the aim should be the Foundation Diet Serves, but many people will require additional serves to account for energy requirements.
1.8 Optional Activity
This is an optional awareness-raising activity. As this is your own personal information, record it elsewhere.
As a number of chronic diseases have a strong association with our genetics and what we eat, one way to determine if you are at risk is to identify your family medical history. By recognising your potential for developing a particular disease, you can avoid behaviour that further raises your risk. Chronic disease linked to genetics and diet include, but are not limited to: cardiovascular disease (e.g. heart attack, high blood pressure, stroke, and elevated blood fats), type 2 diabetes mellitus and some types of cancer. Start here by identifying medical conditions affecting your family members. Try to go back two generations if you can (maternal grandmother and grandfather, paternal grandmother and grandfather, mother and father, your mother's and father's brothers and sisters, your own siblings, and your children if you have any). Note any patterns that emerge. If anything comes up that you are concerned with, you may wish to discuss it with your health practitioner.
2.0 Interpretation and Discussion of Results
2.1 Nutrient/FoodAnalysis by the Australian Dietary Guidelines Food Guide (2013)
Limit this to about 800 words.
Fluids:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Vegetables:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Fruit:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Grains:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Meat/Meat Equivalent:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Milk/Milk Equivalent:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Unsaturated Fats/Oils/Spreads:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
Discretionary Foods:
List the nutrients generally found in this food group:
Comment on the quality of the foods consumed in this food group:
Comment on why a habitual low, high or adequate intake of the food group may be protective or harmful to YOUR health:
2.2 Physical Fitness Activity Output and Energy Balance
a) Compare and contrast your physical fitness activity output results with the recommendations for physical activity and for physical fitness. Does your diet contain the right amounts and types of macronutrients and fluid to support this activity? Briefly explain. Leave your recommendations for Part 2.4. Limit this to no more than 150 words.
b) How would you classify your weight according to the Body Mass Index (BMI)? Are you trying to purposely lose or gain weight/muscle? If so, please advise.
c) Based on your weight (current and over the past three months), physical activity level (PAL) and energy intake, do you consider yourself to be in energy balance, positive energy balance or negative energy balance? Briefly explain the basis for your conclusion? Note - to answer this question you do not need to know how many kilojoules you eat daily. Limit this to approximately 30 words.
2.3 Summary of the Findings From the Analyses of Food Intake and Physical Fitness Activity Output
a) In the box below, summarise the list of nutrients and food groups that you have identified as those at risk of being consumed in inadequate (low) or excessive quantities. Focus only on those that are a risk to health. Remember that an excess of foods (nutrients) consumed in one food group may compensate for foods (nutrients) eaten in lesser amounts in other food groups.
b) Now summarise your study findings in regard to the overall quality of your diet, your physical fitness activity output and your potential risk for chronic disease. Leave the recommendations for Part 2.4. Limit this to approximately 300 to 400 words.
2.4 Outline of Recommendations to Improve Dietary Intake and Physical Fitness
What realistic, practical and tangible strategies can you make to improve your dietary intake and physical fitness activity level? Provide specific examples. Be concise, but thorough. Hint: Discuss dietary strategies in terms of foods and nutrients and your own dietary patterns. Discuss physical fitness strategies in terms of the types of activity you can do, including how often, how intense and for how long you need to perform these. Limit this to approximately 400 to 500 words.
2.5 Strengths and Limitations of the Methods Used to Collect and Evaluate the Data
Reflect on your experience in performing this study of food intake and physical activity. Outline some of the strengths and limitations of the methods used to collect and evaluate the data. Limit this to approximately 150 to 200 words.
Attachment:- FIS Workbook.rar