EDGU1003: Dietary Assessment Report - University Analysis

This report presents a comprehensive dietary analysis conducted over two days, meticulously documenting food and beverage consumption in a detailed food diary. The analysis calculates the number of serves consumed according to the Australian Dietary Guidelines, utilizing data from NUTTAB and specifying brands, types, and cooking methods. Section 1 includes a food diary with moisture content and fluid intake. Section 2 provides a summative representation of the total and average dietary intake, comparing it to recommended daily servings for a hypothetical female aged 19-50. The report evaluates the daily dietary output, assesses nutritional adequacy, and suggests modifications for improvement, such as consuming whole fruits instead of juice and adjusting beverage timings. The analysis highlights the importance of dietary analysis in understanding nutritional needs and identifying potential deficiencies or excesses. The report concludes with a bibliography of cited sources.

Running head: DIETARY ANALYSIS
Dietary Analysis
Name of the Student
Name of the University
Author Note

1DIETARY ANALYSIS
Section 1
Food Diary
Food record
Calculated number of serves consumed according to the Australian Dietary
Guidelines
From
NUTT
AB
Foods and beverages, detailed
with
brands/types/variety/cooking
method if appropriate
Consum
ed
Amount
(mL or
grams)
Grain
foods,
mostly
wholegra
in and/or
high
cereal
fibre
varieties
Frui
ts
Vegetables
and
legumes/be
ans
Lean
meats
and
tofu,
fish,
poultr
y,
eggs,
nuts
and
seeds
Milk,
yoghurt,
cheese
and/or
other
alternativ
es,
mostly
reduced
fat
Discretion
ary items
Fluids
(mL)
[if
applicab
le]
Moistu
re
content
(grams
)

2DIETARY ANALYSIS
and
beans/
legum
es
Day 1
Breakf
ast
- 1 sachet of Whole
grain rolled oats
35g Wholegr
ain
- - - - - - 29.1g
- blueberry 40g - Frui
ts
- - - - - 33.4g
-strawberry 50g - Frui
ts
- - - - - 46g
-2 glasses of water 250ml - - - - - - 250ml 250g

3DIETARY ANALYSIS
Lunch - 1 Salmon fillet 250g - - - Fish - - - 144.5g
- mash potato 200g - - Vegetables - - - - 161.6g
-2 glasses of water 250ml - - - - - - 250ml 250g
Evenin
g tea
-1 glass
of
watermel
on juice.
Watermelo
n
150g - Frui
ts
- - - - - 137.4g
Water 100ml - - - - - - 100ml 100g
Dinner -2 slices of white
bread
67g Grain
foods
- - - - - - 17.8g

4DIETARY ANALYSIS
- peanut butter spread 10g - - - - - Discretion
ary foods
- 0.2g
- jam spread 2g - - - - - Discretion
ary foods
- 0.6g
-1 glasses of water 125ml - - - - - - 125ml 125g
-1 glass of
apple juice
Water 100ml - - - - - - 100ml 100g
Apple 300g - - - - - - - 253.5g
Supper -1 cup of vanilla ice
cream.
100ml - - - - - Discretion
ary foods
- 33.8g
- 1 cup of
Green tea.
Green
tea
bag
2g - - Vegetables - - - - 1.9g

5DIETARY ANALYSIS
Water 200ml - - - - - - 200ml 200g
Day 2
Breakf
ast
- 1 bowl of Greek
yoghurt
200g - - - - Yoghurt - - 169.4g
- blueberry 40g - Frui
ts
- - - - - 33.4g
- strawberry 50g - Frui
ts
- - - - - 46g
-1 cup of
coffee with
no milk and
no sugar
Coffee 1.7g - - - - - Discretion
ary foods
0.1g
Water 200ml - - - - - - 200ml 200g
Lunch - Prawn
gravy
Prawn
s
300g - - - Seafo
od
- - - 230.4g

6DIETARY ANALYSIS
Ancho
vies
100g - - - Fish - - - 49.5g
Tomat
oes
20g - - Vegetables - - - - 18.9g
Onion
s
10g - - Vegetables - - - - 9g
- Rice 90g Grain
foods
- - - - - - 55.6g
-2 glasses of water 250ml - - - - - - 250ml 250g
Evenin
g tea
-1 glass of
apple juice
Water 100ml - - - - - - 100ml 100g
Apple 300g - Frui - - - - - 253.5g

7DIETARY ANALYSIS
ts
Dinner - Red beans 130g - - Beans - - - - 97.5g
- Corn kernels 300g - - Vegetables - - - - 232.2g
- Mash potato 200g - - Vegetables - - - - 161.6g
- Vanilla milk
tea
Milk 500ml - - - - Milk - - 467g
Sugar 0g - - - - - Discretion
ary foods
- 0g
Vanill
a
2ml - - - - - Discretion
ary foods
- 1.1g
- Custard 50g - - - - - Discretion
ary foods
- 43.6g

8DIETARY ANALYSIS
Supper -1 bowl of mango 200g - Frui
ts
- - - - - 168.2g
-1 glasses of water 125ml - - - - - - 125ml 125g
-1 cup of green
tea
Gre
en
tea
bag
2g - - Vegetables - - - - 1.9g
Wat
er
200ml - - - - - - 200ml 200g
TOTAL INTAKE OF TWO
DAYS
1900ml 4798.7
g
AVERAGE INTAKE 950ml 2399.3

9DIETARY ANALYSIS
5g
RECOMMENDED INTAKE 2700ml

10DIETARY ANALYSIS

11DIETARY ANALYSIS

12DIETARY ANALYSIS

13DIETARY ANALYSIS

14DIETARY ANALYSIS

15DIETARY ANALYSIS

16DIETARY ANALYSIS

17DIETARY ANALYSIS
Appendix A
Day 1:
Breakfast- 1 sachet of Whole grain rolled oats,
blueberry and strawberry.
Day 1:
Lunch- 1 Salmon fillet with mash potato.

18DIETARY ANALYSIS
Day 1:
Dinner- 2 slices of white bread with peanut, butter,
jam spread and 1 glass of apple juice.
Figure 1
Day 2:
Breakfast- 1 bowl of Greek yoghurt with blueberry,
strawberry and 1 cup of coffee with no milk and no
sugar.

19DIETARY ANALYSIS
Day 2:
Lunch- Prawn gravy with rice.
Day 2:
Dinner- Red beans, corn kernels with mash potato and
vanilla milk tea with custard.
Section 2
2.1. Summative Representation of the Total Dietary Intake (of Two Days):
Food Groups Total dietary servings (s) Average daily dietary

20DIETARY ANALYSIS
servings (s)
Cereals 6 -
Pulses 2 -
Fruits 6 3
Vegetables 7 3.5
Milk and Milk Products 7 3.5
Flesh foods 7 3.5
Fats 0.1 0.05
Beverages 17 8
2.2 Recommended average number of standard serves per day
Adults Vegetables
and legumes Fruit Grains
(cereal)
Lean meat,
fish, poultry,
eggs, nuts,
seeds,
legumes,
beans
Milk, yogurt,
cheese &
alternatives
Allowance for
additional
serves from
any food
group*

21DIETARY ANALYSIS
Women
19-50 years 5 2 6 2.5 2.5 0-2.5
Women
51-70 years 5 2 4 2 4 0-2.5
Men
19-50 years 6 2 6 3 2.5 0-3
Men
51-70 years 5.5 2 6 2.5 2.5 0-2.5
[Hypothetically, the concerning individual is a female, between (19-50)years of age]
[Source : Australian Dietary Guidelines(2013)]

22DIETARY ANALYSIS
2.3. Daily Dietary Intake of Fluids
Age groups Total Daily Fluid Intake
Men (19-50 years of age) 2.6 ltrs (8 cups)
Women (19-50 years of age) 2.1 ltrs (6 cups)
2.4. Background: About the Australian Dietary Guidelines (ADG) and the Associative Aspects
As it is defined, The Australian Dietary Guidelines (ADG) are a framework of a set of suggestive recommendations or
advisory statements for promoting Good Health and healthy eating among the general population. That is, they provide population-
level guidance on a healthy diet. The current set of guidelines was developed by the National Health and Medical Research Council in
2013 to provide insight and ideas about the various aspects of a balanced diet and maintenance of a healthy dietary pattern. At a

23DIETARY ANALYSIS
population level, the Dietary Guidelines offer an approach to eating – outlining the types of foods, food groups, and dietary patterns –
to promote coordination between health and wellbeing, and also, to reduce the risk of diet-related conditions and chronic diseases
The recommended dietary guidelines are :
 To lay emphasis on achieving and maintaining a healthy weight, through physical exercise and choosing nutritious food and
drinks for daily dietary needs.
 Recommendations regarding intake of sufficient amount of water and variant healthy and nutritious foods from the five food
groups (vegetables, fruit, grains/cereals, meats/alternative, and dairy/alternatives) every day.
 Proper emphasis on food and ways of food handling and storage.
Apart from these primary and general guidelines, the guidelines also focused on the different dietary approaches for maintaining a
healthy weight. , and included special impetus to certain foods such as consumption of fruits and vegetables as a part of daily dietary
pattern, because of their high fiber content and anti-oxidative values.
2.5. Evaluation of the Daily Dietary Output
Food Groups Recommended daily Obtained daily dietary

24DIETARY ANALYSIS
servings servings (average values )
Cereals 6 6
Vegetables 5 4.5*
Legumes, Pulses, Flesh
foods
2.5 3.5
Fruits 2 3.5
Milk and Milk Products 2.5 2.5
Additional serves from any
other food group
0-2.5 0.05
[* average daily dietary servings of pulses + vegetables = 1+3.5 = 4.5]

25DIETARY ANALYSIS
2.5. Analysis of the dietary intake
As the term suggests, Diet Analysis involves an evaluative assessment of the daily meal patterns along with the dietary
implications and nutritional adequacies. It can be said that Dietary Analysis enables an individual to develop a clear and proper
concept about the food choices, as well as shed light on the extent of the fulfillment of the nutritional requirements. The above tabular
representations showed the dietary intake pattern for two consecutive days. The Food consumption table, along with the pictorial
representations, put forth an idea about consumption patterns and food habits.
The dietary intake for the three major meals, on the first day, comprised of whole grain oats (with fruits – strawberry and
blueberry), salmon fish and mashed potato, and Bread toast (along with peanut butter, jam spread, and apple juice)respectively. While,
on the second day the dietary intake encompassed Greek yogurt (along with fruits and black coffee) in breakfast, followed by rice and
prawn in Lunch, and Beans, corns along with mashed potato, vanilla milk tea, and custard.
Summatively, it seemed that the individual has more or less a variant and wholesome dietary intake with the inclusion of foods
from almost all the food groups. Illustratively, the breakfasts comprised both of cereals and proteins. Therefore, it provided not only
ample calories to the diet but also the whole grain cereals being high in fiber, added bulk to the diet. Moreover, the inclusion of fruits
(strawberry and blueberry) further contributed to the dietary fibre content, along with the supply of phytochemicals (AntiOxidants) ,
such as anthocyanin, to the diet.

26DIETARY ANALYSIS
In the Lunch, the inclusion of fishes added up to the protein content of the daily diet. These fishes being from marine sources
also provides minerals like iodine, zinc, selenium. Also, the inclusion of Mashed potato, in spite of it being a promoter of glycemic
load, is rich in magnesium and potassium. The inculcation of both cereals and pulses along with milk in the dinner provided a balance
between the carbohydrates and protein intake. Moreover, both plant and animal sources of protein were included.
Also, from the analytical and evaluative perspective, the average daily dietary output (serving wise), that is, the obtained
nutrient intake value, is comparatively and almost at par with that of the daily recommended dietary servings.
2.7. Dietary evaluation and its relevance to Nutritional Adequacy
As stated earlier, the calculated mean dietary intake is almost equal, with that of the recommended daily servings. Therefore,
this evaluative information leads to the concept of Nutritional Adequacy, as well as to the question, whether the above diet is
nutritionally adequate? , or what modifications are needed for improving it further?
By the term, Nutritional adequacy is defined as the sufficient intake of essential nutrients needed to fulfill nutritional
requirements for optimal health (Voster, 2015). It is assessed based on the gap or difference between the recommended and the actual
daily dietary intake.
On the basis of the above-mentioned meal pattern, it can be inferred that the diet is considered adequate and sufficient in terms
of nutrients content, given the inclusion of both the Carbs and Proteins as calorific sources. Moreover, the inclusion of ample fruits

27DIETARY ANALYSIS
and vegetables further improves the vitamins and minerals content of the diet. As such, there is neither any severe excess nor
deploration of any nutrient.
2.8. Suggestive Modifications
Though the diet was considerably sufficient in fulfilling the daily nutrient requirements, there are certain modifications that can
improve the dietary quality and pattern further.
Firstly, instead of consumption of fruit juice, it would be better to consume a whole fruit as it acts as the source of dietary fiber
and also improves the bio-availability of nutrients, especially vitamins and minerals.
Secondly, the beverages like Green Tea, Milk tea or coffee, can be included as a part of evening supper, and should not
accompany the Lunch or dinner (Haufe, Ho & Neilson, 2018). This is because the polyphenols present in tea or coffee, bind with the
minerals (like Iron) and reduces their absorption rate (Dasa & Abera, 2018) and consequently, their bioavailability in blood.
Therefore, it can be concluded that dietary analysis and evaluation, not only gives an idea about the daily dietary intake, but it
also sheds light on the concept of nutritional adequacy and the relevant risks of dietary excess or deficiencies, thereby providing scope
for dietary modifications.

28DIETARY ANALYSIS
Bibliography
Dasa, F., & Abera, T. (2018). Factors Affecting Iron Absorption and Mitigation Mechanisms: A review. Int J Agric Sc Food Technol,
4(1), 024-030.
Haufe, T. C., Ho, K. K., Ferruzzi, M. G., & Neilson, A. P. (2018). Potential Health Effects of Tea. Nutrition Today, 53(5), 213-228.
Nutrition Australia. (2020). Nutritionaustralia.org. Fact sheets Retrieved 10 April 2020, from
https://www.nutritionaustralia.org/national/resources
Vorster, H. H. (2015). Nutrient adequacy. In Nutrition for the Primary Care Provider (Vol. 111, pp. 7-12). Karger Publishers.