HPC1000 Nutrition and Food Assessment 2: Diet Analysis and Discussion

This report presents a comprehensive diet analysis for the HPC1000 Introduction to Human Nutrition and Food course. The assignment involves completing an Excel template to analyze a provided diet, identifying the servings of main food groups, comparing them to the Australian Guide to Healthy Eating, and identifying key nutrients. The report calculates the estimated energy provided by each food group and compares it to the estimated energy requirements of Person A. The discussion section explores the implications of the diet's composition, including deficiencies in essential food groups like grains, milk products, and fruits, and the potential health consequences. The report calculates the Body Mass Index (BMI) and estimated energy requirements for Person A, comparing energy intake with requirements and discussing the implications of energy imbalance. The report also defines metabolism and explores how eating patterns can influence metabolic processes. Finally, the conclusion provides a summary of the potential long-term health consequences of Person A's eating pattern, emphasizing the importance of a balanced diet. The report includes a comprehensive reference list supporting the analysis.

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)

HPC1000 INTRODUCTION TO HUMAN NUTRITION AND FOOD 2018 2B4
ASSESSMENT TASK 2 TEMPLATE
Estimated Energy Requirement (EER) = BMR x PAL MJ/day (NRV 2018)
For person A , EER = 5.4 x 1.8 MJ/day = 9720 KJ/day
Estimated Energy Intake of person A = 13390 KJ/day
The daily energy intake of person A is higher than the estimated energy
requirement. When an individual consumes calories at rates higher than
expenditure, the calorie surplus is stored by the body in the form of fat.
Excessive food consumption also results in higher insulin secretion
further resulting in excessive storage of adipose from calories
consumed, due to the anabolic functions of insulin (Samuel and Shulman
2016). Hence, long term implications of high calorie consumption results
in fat deposition, obesity, increased susceptibility to metabolic disorders
such as diabetes and cardiovascular ailments. Obesity and high fat
storage can also put Person A at a risk of oxidative stress and future
implications of cancer occurrence (Ducasse et al. 2016).
c) What is metabolism? Comment on the claim that a particular eating
pattern can “improve metabolic processes” (~100 words).
‘Metabolism’ implies as chemical procedures occurring life sustenance,
along with the rate of calorie expenditures (Smith et al. 2018). An eating
pattern comprising of small, frequent meals a day can improve the
metabolism of the body. Prolonged meal timings results in loss of blood
glucose and protein catabolism, leading to muscle breakdown. This further
leads to a fat accumulation and insulin spikes during meal consumption.
Consumption of foods rich in fiber are beneficial for maintenance of
steady levels of energy and blood glucose, due to their high glycemic
index – hence improving and sustaining metabolism. Person A must
incorporate small frequent meals and high fiber foods like grains and fruits
for improved metabolism (Anand et al. 2015).
3. Conclusion. From your responses above, provide a brief conclusion
about the potential consequences of Person A following their new eating
pattern long term. (~100 words).
Hence, it can be concluded that Person A’s new eating pattern will result in long
term negative health complications. Long term avoidance of grains will result in
dietary fiber deficiencies, severe constipation and serious gastrointestinal effects
such as colon cancer. Lack of sufficient milk consumption can lead to negative
bone health implications in the form of reduced strength and possible

HPC1000 INTRODUCTION TO HUMAN NUTRITION AND FOOD 2018 2B4
ASSESSMENT TASK 2 TEMPLATE
osteoporosis. A low fruit intake also put Person A at a rick of low antioxidant
profile and high inflammation which may lead to cancer or metabolic diseases as
future implications. Hence, Person A must follow a moderate calorie diet,
containing all food groups for beneficial future health implications.
Insert word count (excluding in-text referencing):
4. Reference list:
Anand, S.S., Hawkes, C., De Souza, R.J., Mente, A., Dehghan, M., Nugent, R.,
Zulyniak, M.A., Weis, T., Bernstein, A.M., Krauss, R.M. and Kromhout, D., 2015.
Food consumption and its impact on cardiovascular disease: importance of
solutions focused on the globalized food system: a report from the workshop
convened by the World Heart Federation. Journal of the American College of
Cardiology, 66(14), pp.1590-1614.
Chai, L.K., Macdonald‐Wicks, L., Hure, A.J., Burrows, T.L., Blumfield, M.L., Smith,
R. and Collins, C.E., 2016. Disparities exist between the Australian Guide to
Healthy Eating and the dietary intakes of young children aged two to three
years. Nutrition & Dietetics, 73(4), pp.312-320.
De Souza, R.J., Mente, A., Maroleanu, A., Cozma, A.I., Ha, V., Kishibe, T., Uleryk,
E., Budylowski, P., Schünemann, H., Beyene, J. and Anand, S.S., 2015. Intake of
saturated and trans unsaturated fatty acids and risk of all cause mortality,
cardiovascular disease, and type 2 diabetes: systematic review and meta-
analysis of observational studies. Bmj, 351, p.h3978.
Ducasse, H., Arnal, A., Vittecoq, M., Daoust, S.P., Ujvari, B., Jacqueline, C., Tissot,
T., Ewald, P., Gatenby, R.A., King, K.C. and Bonhomme, F., 2015. Cancer: An
emergent property of disturbed resource‐rich environments? Ecology meets
personalized medicine. Evolutionary applications, 8(6), pp.527-540.
Handford, C.E., Campbell, K. and Elliott, C.T., 2016. Impacts of milk fraud on food
safety and nutrition with special emphasis on developing
countries. Comprehensive Reviews in Food Science and Food Safety, 15(1),
pp.130-142.
Hayami, T., Kato, Y., Kamiya, H., Kondo, M., Naito, E., Sugiura, Y., Kojima, C.,
Sato, S., Yamada, Y., Kasagi, R. and Ando, T., 2015. Case of ketoacidosis by a
sodium‐glucose cotransporter 2 inhibitor in a diabetic patient with a low‐
carbohydrate diet. Journal of diabetes investigation, 6(5), pp.587-590.
Jones, J.M., Korczak, R., Pern, R.J. and Braun, H.J., 2017. Carbohydrates and
vitamins from grains and their relationships to mild cognitive impairment,
Alzheimer's disease, and Parkinson's disease. Cereal Foods World, 62(2), pp.65-
75.
Koh, A., De Vadder, F., Kovatcheva-Datchary, P. and Bäckhed, F., 2016. From
dietary fiber to host physiology: short-chain fatty acids as key bacterial
metabolites. Cell, 165(6), pp.1332-1345.
McCommis, K.S., Chen, Z., Fu, X., McDonald, W.G., Colca, J.R., Kletzien, R.F.,
Burgess, S.C. and Finck, B.N., 2015. Loss of mitochondrial pyruvate carrier 2 in
the liver leads to defects in gluconeogenesis and compensation via pyruvate-
alanine cycling. Cell metabolism, 22(4), pp.682-694.
Ruiz-Rodríguez, B.M., de ANCOS, B., Sánchez-Moreno, C., Fernández-Ruiz, V., de
Cortes Sánchez-Mata, M., Cámara, M. and Tardío, J., 2014. Wild blackthorn

HPC1000 INTRODUCTION TO HUMAN NUTRITION AND FOOD 2018 2B4
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(Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable
sources of antioxidants. Fruits, 69(1), pp.61-73.
Samuel, V.T. and Shulman, G.I., 2016. The pathogenesis of insulin resistance:
integrating signaling pathways and substrate flux. The Journal of clinical
investigation, 126(1), pp.12-22.
Smith, R.L., Soeters, M.R., Wüst, R.C. and Houtkooper, R.H., 2018. Metabolic
flexibility as an adaptation to energy resources and requirements in health and
disease. Endocrine reviews, 39(4), pp.489-517.
Tai, V., Leung, W., Grey, A., Reid, I.R. and Bolland, M.J., 2015. Calcium intake and
bone mineral density: systematic review and meta-analysis. Bmj, 351, p.h4183.