DTN101 Part 3 Short Answer Response PDF

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work book Provides summary of week and answers to the topic studies that week. ...

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College of Science, Health and Engineering

Dietetics and Human Nutrition

Introduction to Nutrition DTN101

Assessment Task 1 Part 3 Short Answer Questions

Open Universities Australia

Subject Coordinator:

Adrienne Forsyth

we eat too much of something. Overload, fat cells enlarge. Obesity sets in. Toxicity is also looking at health risks, obesity brings heart problems etc. Overload on protein can lead to cancer, kidney stones, osteoporosis to name a few. Low intake of carbs, as in low carb diets lead to Ketosis among other things. Body eventually shuts down. Basically what happens if we eat to much or too little of a particular nutrient. Page 528 has list of some nutrient deficiencies

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PART 3: RESPONSE TO QUESTIONS (20%) Record your responses to the questions in the assessment task template. Use references to support your responses. 1. Were your food intake record and physical activity record representative of your usual eating and physical activity patterns? How were they different and why? (2) I thought everything eaten had been captured. However, the day after submitting my food diary I retrieved a note - fallen behind my computer - listing 2 additional food items I had failed to include. Whilst this wasn’t a case of “selective forgetting” my poor memory definitely had an impact on the collect data. The forgotten kj count amounted to 1,939 kj not insignificant (1074 kJ) 80g of cheesecake and (865 kJ) 4 tablespoons of whipped cream. The physical activity was correct for about half of my week. If I had picked one of my more active days the activity level would have looked significantly different and reflect a 40 min high endurance cardio workout & a 30 minute weights workout.

Although this was accidental looking at my food intake that day I was already a little ashamed about what I had eaten especially in light of the fact I thought I had a real interest in nutrition!

Do you have a sense of hopelessness, feeling that it won’t help to fill out a food diary or that weight loss is impossible for you? Does it seem too inconvenient to write down what you eat/drink? Do you feel bad when you "slip up"? These are the four most common obstacles to keeping a food diary, Delinsky says. There are several errors that can affect the accuracy and usefulness of the data collected. Dietary records and recalls may lack sufficient detail about the type or amount of food consumed. Respondents may alter their intake on the day of recording / observation because it is easier to record, to please the observer, or because they are embarrassed by their usual intake. They may also have difficulty recalling their intake for retrospective methods and this is more commonly the case for individuals who do not prepare their own food. Respondents may also inaccurately estimate and record the portions of food they consume. May not represent usual intake Does not capture daily or seasonal variations in eating patterns May not provide enough data for the intended purpose May be limited by poor memory or ‘selective forgetting’ Individuals have a tendency

2. Was your food intake likely to be reliable or was it biased? Discuss any reasons why food intake may be underreported. (2)

Although my food intake was unreliable, it was accidental. That said, had I remembered to include the omitted “forgotten” foods, I may have biased the results. I was already a little ashamed about what I had eaten; especially in light of the fact I was studying nutrition!

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Do you have a sense of hopelessness, feeling that it won’t help to fill out a food diary or that weight loss is impossible for you? Does it seem too inconvenient to write down what you eat/drink? Do you feel bad when you "slip up"? These are the four most common obstacles to keeping a food diary, Delinsky says. There are several errors that can affect the accuracy and usefulness of the data collected. Dietary records and recalls may lack sufficient detail about the type or amount of food consumed. Respondents may alter their intake on the day of recording / observation because it is easier to record, to please the observer, or because they are embarrassed by their usual intake. They may also have difficulty recalling their intake for retrospective methods and this is more commonly the case for individuals who do not prepare their own food. Respondents may also inaccurately estimate and record the portions of food they consume. May not represent usual intake Does not capture daily or seasonal variations in eating patterns May not provide enough data for the intended purpose May be limited by poor memory or ‘selective forgetting’ Individuals have a tendency

may alter their intake on the day of recording / observation because it is easier to record, or because they are embarrassed by their usual intake. They may also have difficulty recalling their intake for retrospective methods and this is more commonly the case for individuals who do not prepare their own food. Respondents may also inaccurately estimate and record the portions of food they consume.

3. Was one day long enough to obtain a reasonable picture of your food intake and physical activity patterns? Why or why not? (2) It represented a typical day for only half the days of any given week. It therefore did not capture my daily variations in eating patterns when my day is structured differently e.g. when I go to the gym and eat a nutritionally balanced dinner on the 3 days of the week my husband pick up the children. As there is a wide discrepancy in eating and physical activity levels for half the days of the week recording one 24 hour period does not provide enough data for any proper nutritional or physical activity analysis. »»May be limited by poor memory or ‘selective forgetting’ »»Individuals have a tendency to report an ‘ideal’, average or expected diet

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4. What are the general limitations for using equations for estimating energy requirement and expenditure? (2) Again there is a discrepancy between the calculated amount above, 13425 kJ and the 15242 kJ calculated through the eatforhealth calculator. This could be because the eatforhealth calculator does not take into consideration the individual activities within the day but is based on a general person who does not exist in reality. Therefore, it is important to be as real as possible when making these calculations. Overall, determining energy balance in individuals can rely on a range of methods and those chosen will depend on the situation. Considerations include whether it is a clinical or research environment and the skill and resources available of those taking the measurements. It is important to note that there is no perfect method and each have their advantages and limitations. What is important is that whatever method is chosen it is applied with a degree of precision to improve accuracy and decrease errors.

Es t i mat edener gyr equi r ement sofadul tusi ngpr edi c t edBMR xPAL-i tmustber ec ogni s edt hat es t i mat esoff oodener gyr equi r ement sobt ai nedbyt hes emet hodsar eonl yappr ox i mat e,es pec i al l y f ori ndi vi dual si nwhom v ar i at i onsi nener gyr equi r ement scanbev er yl ar ge,ev eni ft heyhav et he s ameage,s exandbodysi z eandappar ent l ysi mi l arl ev el sofact i vi t y .Forex ampl e,spont aneous act i v i t ys uc hasfi dget i ngcanmak eas ubs t ant i al cont r i but i ont ot hedai l yener gyex pendi t ur eof s omepeopl e,whi l eot her se xpendv er yl i t t l eener gyi nt hi sway .Whenusedt opr edi ctt heener gy r equi r ement sofi ndi v i dual s ,t hesev al uess houl dbeusedcaut i ous l y .I ti sdes i r abl et hatBMR i s ses t i mat edf r om ac t ual r ec or dsof meas ur edwher epos s i bl er at hert hanpr edi c t ed,andt hatPALi usualact i v i t ypat t er ns . Fors omeet hni cgr oupsi nt heAus t r al i anandNewZeal andpopul at i on,av er agebodywei ght sf ora gi v enagef orchi l dr enoradul t sma yv ar ymar k edl yf r om t her ef er enc ev al uesgi v enabov e.Wher e av er agebodywei ghtdoesnotal i gnwi t ht her ef er enc ev al uess hownabov e,bodywei ghtr at her t hanages houl dbeusedf ores t i mat i ngt heEERM.Fort heDEER,bodywei ghti nr el at i ont ot he angeshoul dbeus edast hek eydet er mi nant . acc ept abl eBMIr Theac cept abl eBMIr angemayv ar yac r osset hni cgr oupsbutt her ear el i mi t eddat aonwhi c ht o anges . bas eet hni c s pec i fi cBMIr predictive estimates are much less accurate for individuals than for groups, and variations in energy expenditure can be large, even between apparently similar individuals Australian Government National Health and Medical council ( 9 September 2005 )Nutrient Reference Values for Australia and New Zealand. Retrieved fromhttp://www.nrv.gov.au/dietary-energy

Aus t r al i anBur eauofSt at i s t i cs :Commonweal t hDepar t mentofHeal t handAgedCar e.Nat i onal Nut r i t i onSur v ey .Nut r i enti nt ak esandphy s i c al meas ur ement s .Aus t r al i a,1995.Canber r a: Aus t r al i anBur eauofSt at i s t i cs ,1998. Bl ac kAE,Cowar dWA,Col eT J,Pr ent i ceAM.Humanener gyex pendi t ur ei naffluents oci et i es :an anal y s i sof575doubl y l abel l edwat ermeasur ement s .EurJCl i nNut r1996; 50: 72–92. But t eNF ,WongWW,Fer l i eL,Smi t hEO,Smi t hEO,Kl ei nPD,Gar z aC.Ener gyex pendi t ur eand depos i t i onofbr eas t f edandf or mul af edi nf ant sdur i ngear l yi nf anc y .Pedi at rRes1990; 28: 631–40. But t eNF ,WongWW,Hopki nsonJM,Hei nzCJ ,Meht aNR,Smi t hEO.Ener gyr equi r ement sder i v ed f r om t ot al ener gyex pendi t ur eandener gydepos i t i oni nt hefi r st2y ear sofl i f e.Am JCl i nNut r 2000; 72: 1558–69

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5. Did you consume the recommended number of serves from each of the five core food groups? For each food group:  Identify whether you have consumed the recommended number of serves.  If you have not met the recommended number of serves, note which foods you could add to your diet to improve your intake of this food group.  If you have met the recommended number of serves, identify which foods contributed the most to your intake of this food group. (5)

I fell well short of recommended number of serves for Vegetables (0 v 5 recommended serves) and Grains (4 v 6 recommended serves). I consumed over the recommendation of serves for Fruit (4.3 v 2 recommended serves), Discretionary choices (5.75 serves v 0-2.5 recommended serves), Milk and Alternatives (3.5 v 2.5 recommended serves). I could increase my servings of Grains by including 1 serve of rice, pasta or noodles at dinner and a serve of muesli, porridge or other wheat cereal for breakfast. Increasing vegetables is an ongoing challenge for many people. The ADG points out “most Australians need more vegetables, particularly green, orange and red vegetables such as broccoli, carrots and capsicum. (https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_au stralian_dietary_guidelines_summary_book.pdf)   

Soups:

make veg soup with whatever you have in the fridge or pantry! Add lentils or chickpeas to boost the content Sandwiches: Add beetroot, tomato, carrot, cucumber, lettuce, or leftover roast veg Pizzas: top with capsicum, pineapple, olives, onion, tomatoes, mushrooms.

Dinner

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  

Stir fries: chopped carrots, chopped Asian greens, frozen peas or corn Pasta: Add a combination of peas, tomatoes, baby spinach, kidney beans, grated carrot/zucchini to your spag bol, or used a tin of tomatoes as a base Roasts: pumpkin, potato, garlic, onion, tomatoes, zucchini, sweet potato, beetroot.

Read more at http://www.cancercouncil.com.au/1020/cancer-prevention/diet-exercise/nutrition-diet/fruitvegetables/boost-fruit-veg-intake/#R3wQgDLJQuOVduv3.99

6. For each of the five core food groups:  List the main nutrients provided by foods in this group.  List the consequences of consuming too much or too little of this food group (hint: think about deficiency and toxicity symptoms associated with these nutrients). (5) Vegetables: vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, fibre Fruit: folate, vitamin A, vitamin C, potassium, fibre Grains: folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, fibre Meats & Alternatives: protein, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, zinc Milk & Alternatives: protein, riboflavin, vitamin B12, calcium, magnesium, potassium, vitamin D (if fortified)

Aust r al i anGov er nment ,( 2015,Jul y23) .Aust r al i anDi et ar yGui del i nes15.Ret r i ev ed t t p s : / / www. e a t f or h e a l t h . g o v . a u / g u i d e l i n e s / a u s t r a l i a nd i e t a r y g u i d e l i n e s 1 5 f r om h

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Aust r al i anGov er nment ,( 2015,Jul y23) .Aust r al i anDi et ar yGui del i nesSummar y . Ret r i ev edf r om

h t t p s : / / www. e a t f o r h e a l t h . g o v . a u/ s i t e s / d e f a ul t / fil e s / fil e s / t h e _g u i d e l i n e s / n 5 5 a _ a u s t r a l i a n _d i e t a r y _ gu i d e l i n e s _ s u mma r y _ bo o k . p d f Aust r al i anGov er nment ,( 2015,Jul y27) .Aust r al i anGui det oHeal t hyEat i ng( Gr aph5 f oodGr oups) .Aust r al i anGui det oHeal t hyEat i ng.Ret r i ev edf r om

h t t p s : / / www. e a t f o r h e a l t h . g o v . a u / g u i d e l i n e s / a u s t r a l i a ngu i d e h e a l t h y e a t i n g Whi t ney ,E. ,Rol f es,S. R. ,Cr owe,T. ,Camer onSmi t h,D. ,&Wal sh,A.( 2014) .2nd Edi t i on-Under st andi ngNut r i t i on–Aust r al i aandNewZeal andEdi t i on.Sout h Mel bour ne,VI C:CengageLear ni ngAust r al i a.

CancerCounci l NSW ( 2015,Mar ch12)Howt oBoostFr ui tandVeg.Ret r i ev edf r om

h t t p : / / www. c a nc e r c o u nc i l . c o m. a u / 1 0 20 / c a n c e r p r e v e n t i o n / d i e t e x e r c i s e / n ut r i t i o n d i e t / f r u i t v e g e t a b l e s / b o os t f r u i t v e g i n t a k e /

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7. Were you in energy balance, energy deficit, or energy surplus? If this energy balance continues what are the implications for your weight status? (2)

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PART 3 MARKING CRITERIA Item

Marked out of

Question 1

2

Question 2

2

Question 3

2

Question 4

2

Question 5

5

Question 6

5

Question 7

2

TOTAL MARK

20

Marks awarded

Marking Criteria Thoughtful and appropriate responses to the questions asked. Demonstrated evidence of further reading with a range of authoritative sources. Demonstrated an understanding of the principles of measurement of diet and physical activity. Demonstrated an understanding of the relationship between food and nutrients. Critically appraises personal dietary behaviours. Apply APA referencing convention correctly throughout including in-text citation. Provides a complete and accurate reference list. Acknowledges all sources.

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