Diet Analysis and Discussion on Human Nutrition and Food

HPC1000 INTRODUCTION TO HUMAN NUTRITION AND FOOD 2018 2B4
ASSESSMENT TASK 2 TEMPLATE
1. Diet analysis table.
Complete the Excel template provided to address the following:
a) Identify the serves of the main food groups that the diet outline
provides;
b) Compare these serves with the Australian Guide to Healthy Eating
food group serving guide for Person A and identify whether the intake of
each food group is low, adequate or high compared with the serving
guide;
c) For all food groups shown on the table, identify 6 key nutrients
(macronutrients and/or micronutrients) supplied by each food group;
d) Calculate the estimated energy (kJ) provided by each food group, how
much total energy is supplied by the diet overall and how this compares
with Person A's estimated energy requirements (derived from question 2b
discussion).
Note: Students are expected to use the calculation functions in Excel to
complete the table.
For submission, upload the Excel table as a separate file inExcel format

HPC1000 INTRODUCTION TO HUMAN NUTRITION AND FOOD 2018 2B4
ASSESSMENT TASK 2 TEMPLATE
2. Discussion
a) From the findings of your diet analysis table, how do the food
groups represented in Person A’s intake compare with the Australian
Guide to Healthy Eating, and what are the key nutrients associated
with the food groups that may impacted and in what way? (~200
words).
According to Australian Guide to Health Eating, a balanced diet must
comprise of five food groups of Grains, Vegetables and legumes, Fruits,
Milk and milk products, lean meats and seeds, along with small amounts
of fats and negligible processed foods and alcohol. Person A’s diet is
completely deficient in Australian Dietary Guidelines recommended ‘core
food groups’ of grains, milk products and fruits (Chai et al. 2016). Grains
provide carbohydrates, dietary fiber, Vitamin E and Thiamine (Jones et al.
2017). Avoidance would result in constipation and inefficient bowel
movements – which may inflict long term impacts of colon cancer and
metabolic diseases (Koh et al. 2016). Lack of sufficient carbohydrates may
also result in gluconeogenesis – a condition where the body derives from
energy from proteins, leading to loss of the protective protein functions
(McCommis et al. 2015). It may also result in fatal ketoacidosis - due to
incomplete metabolism of fats (Hayami et al. 2015). Milk and milk
products are rich in calcium, Vitamin D (if fortified), along with riboflavin
(Handford, Campbell and Elliott 2016). Avoidance of such foods may result
in calcium deficiency and long term loss in bone functioning, fracture
susceptibility and possible osteoporosis in the future (Tai et al. 2015).
Fruits are rich sources of soluble fiber along and antioxidants Vitamins A
and C. Deficiency can lead to loss of immune function, oxidative stress
and free radical formation, resulting in metabolic disorders and possibility
of cancers (Ruiz-Rodriguez et al. 2014). Person A is also observed to
consume excessive amounts of meat and fat sources which may result in
high lipid levels resulting in atherosclerosis and cardiovascular diseases
(De Souza et al. 2015).
b) Calculate the body mass index and estimate the energy
requirements for Person A (show calculations). How does this
compare with the estimated energy intake indicated in the diet diary
and what are the possible implications regarding energy balance?
(~100 words).
Body Mass Index ( BMI )= Weight(Kg)/ [Height(m)]2 = 65/1.72 = 22.49
This BMI value is acceptable as this in the WHO(1998) healthy weight range. (BMI
: 18.5 – 24.9)