Nutrition Major

Order Description MAJOR ASSIGNMENT ASSIGNMENT PRESENTATION  Download from the DLS and prin" rel="nofollow">int a copy as a draft to use as a reference and rough draft for calculations and discussion in" rel="nofollow">in class  Submit your assignment electronically as one (1) file via Assessment Drop box on the Nutrition Prin" rel="nofollow">inciples Blackboard  Show all steps in" rel="nofollow">in your calculations  References should be in" rel="nofollow">in APA style. Refer to DLS for guidelin" rel="nofollow">ines . NOTE: An extension may be granted under special circumstances PROVIDING a prior request (Official Special Consideration application) in" rel="nofollow">in writin" rel="nofollow">ing has been lodged through the correct process and approved. Special Consideration forms must be submitted in" rel="nofollow">in the time period specified (at least 48 hours prior to due time). Remember Late Submission will in" rel="nofollow">incur penalties. SELF STUDY OF ENERGY BALANCE AND DIETARY INTAKE AIM: For students to gain" rel="nofollow">in experience in" rel="nofollow">in determin" rel="nofollow">inin" rel="nofollow">ing their dietary in" rel="nofollow">intake, energy in" rel="nofollow">intake and expenditure and the measurement of anthropometric factors used in" rel="nofollow">in the determin" rel="nofollow">ination of body composition. OBJECTIVES: Upon completion of the assignment, the student should be able to: 1. More adequately explain" rel="nofollow">in weight gain" rel="nofollow">in, loss or main" rel="nofollow">intenance in" rel="nofollow">in relation to energy expenditure. 2. Compare in" rel="nofollow">individual in" rel="nofollow">intakes of carbohydrate, fat and protein" rel="nofollow">in with recommended levels as a percentage of energy in" rel="nofollow">intake. 3. Assess in" rel="nofollow">individual dietary in" rel="nofollow">intake adequacy utilisin" rel="nofollow">ing various nutrition tools. 4. Take basic anthropometric measurements. 5. Calculate energy expenditure from Basal metabolism and physical activity. INDEX TO ASSIGNMENT: A. Anthropometric Measurements B. Energy expenditure C. Record and analysis of dietary in" rel="nofollow">intake D. Energy balance E. Evaluation of dietary in" rel="nofollow">intake Please be sure to round off all numbers to one decimal place throughout the assignment. A. ANTHROPOMETRIC MEASUREMENTS Workin" rel="nofollow">ing in" rel="nofollow">in pairs, record the data on the measurements of your body size in" rel="nofollow">in the spaces below. 1. (a) Age ________________years (b) Gender ________________ 2. Body mass ________________ kg 3. Height _______________cm 4. (a) Skin" rel="nofollow">infold measurements to assess subcutaneous fat: (Note: Any determin" rel="nofollow">ination of body fat level by skin" rel="nofollow">infold measurement is only approximate, as in" rel="nofollow">internal visceral fat content is only slightly related to subcutaneous fat. The best estimate however is a combin" rel="nofollow">ination of several skin" rel="nofollow">infolds from different parts of the body). Determin" rel="nofollow">ine your percentage body fat level by measurin" rel="nofollow">ing your skin" rel="nofollow">infold thickness at four sites (follow the in" rel="nofollow">instructions over the page). Read the dial of the caliper in" rel="nofollow">in mm. Tricep skin" rel="nofollow">infold______________mm Bicep skin" rel="nofollow">infold________________ mm Suprailiac skin" rel="nofollow">infold __________ mm Subscapular skin" rel="nofollow">infold __________ mm Sum of four measurements ____________ mm Use the followin" rel="nofollow">ing calculation to determin" rel="nofollow">ine your % body fat level from the sum of skin" rel="nofollow">in fold measures. % body fat = a (log10 (sum of 4 skin" rel="nofollow">infolds)) + b Males: 20-29 years old a= 27.757 b= - 27.203 30-39 years old a= 28.582 b= -26.325 Females: 20-29 years old a= 33.539 b= - 31.0571 30-39 years old a= 30.894 b= -24.712 (Note: If your age does not fall within" rel="nofollow">in the age ranges above, choose the closest age range) Skin" rel="nofollow">infold Techniques • Take all measurements on the right side of the body. • Measure and mark all sites. • Hold the skin" rel="nofollow">in by placin" rel="nofollow">ing the thumb and in" rel="nofollow">index fin" rel="nofollow">inger around 6 cm apart on a lin" rel="nofollow">ine that is perpendicular to the long axis of the skin" rel="nofollow">in. • Hold the skin" rel="nofollow">infold firmly between the thumb and in" rel="nofollow">index fin" rel="nofollow">inger of your left hand. The fold is lifted 1 cm above the site to be measured. • Place the jaws of the caliper perpendicular to the fold, approximately 1 cm below the thumb and in" rel="nofollow">index fin" rel="nofollow">inger. Tricep skin" rel="nofollow">infold At the level of the mid-poin" rel="nofollow">int between the acromiale (bony tip of shoulder) and the radiale (elbow join" rel="nofollow">int), on the mid-lin" rel="nofollow">ine of the posterior (back) surface of the arm (over the triceps muscle). The arm should be relaxed with the palm of the hand facin" rel="nofollow">ing forwards. A vertical pin" rel="nofollow">inch, parallel to the long axis of the arm, is made at the landmark. Bicep skin" rel="nofollow">infold At the level of the mid-poin" rel="nofollow">int between the acromiale (bony tip of shoulder) and the radiale (elbow join" rel="nofollow">int), on the mid-lin" rel="nofollow">ine of the anterior (front) surface of the arm (over the biceps muscle). Suprailiac skin" rel="nofollow">infold The in" rel="nofollow">intersection of a lin" rel="nofollow">ine join" rel="nofollow">inin" rel="nofollow">ing the spin" rel="nofollow">inale (front part of iliac crest) and the anterior (front) part of the axilla (armpit), and a horizontal lin" rel="nofollow">ine at the level of the iliac crest. The pin" rel="nofollow">inch is directed medially (towards the centerlin" rel="nofollow">ine) and downward, followin" rel="nofollow">ing the natural fold of the skin" rel="nofollow">in at an approximate angle of 45 degrees. Subscapular skin" rel="nofollow">infold The lower angle of the scapula (bottom poin" rel="nofollow">int of shoulder blade) If there is difficulty fin" rel="nofollow">indin" rel="nofollow">ing this landmark, get the subject to reach behin" rel="nofollow">ind their back with their right arm, while feelin" rel="nofollow">ing for the movement of the scapula. The pin" rel="nofollow">inch is made followin" rel="nofollow">ing the natural fold of the skin" rel="nofollow">in, approximately on a lin" rel="nofollow">ine runnin" rel="nofollow">ing laterally (away from the body) and downwards, at about 45 degrees. http://www.topendsports.com/testin" rel="nofollow">ing/tests/skin" rel="nofollow">infolds.htm (b) Determin" rel="nofollow">ine your % body fat usin" rel="nofollow">ing the bio-impedance method Body fat: ________% Percentage body fat usin" rel="nofollow">ing various techniques: ____________(skin" rel="nofollow">infold) ___________ (bio-impedance) 5. Determin" rel="nofollow">ine your Body Mass Index (BMI) Body Mass Index (BMI) = Body Weight (kg) Body Height2 (m2) = -------------------- BMI = _________kg/m2 Underweight BMI 18.49 and below Normal range BMI 18.50 – 24.9 Overweight BMI 25.00 –29.9 Moderate Obesity BMI 30.00 –34.9 Severe Obesity BMI 35.0 – 39.9 Very Severe Obesity BMI > 40.00 6. Determin" rel="nofollow">ine your healthy weight range usin" rel="nofollow">ing the body mass in" rel="nofollow">index (BMI) ranges For example: If your height is 1.6m, your healthy weight range will be the weight you would need to be in" rel="nofollow">in order to have a BMI of 18.5kg/m2 to the BMI you would need to have in" rel="nofollow">in order to have a BMI of 24.9kg/m2. Weight at BMI 18.5/m2 if you are 1.6m tall 18.5kg/m2 X (height) 1.6m2 = 47.4kg Weight at BMI 24.9/m2 if you are 1.6m tall 24.9/m2 X (height) 1.6m2 = 63.7kg Hence, the healthy weight range for someone who is 1.6m tall is 47.4kg to 63.7kg. Determin" rel="nofollow">ine your healthy weight range and recommended body mass (Show calculations) Weight at BMI 18.5 kg/m2 = _______________________________________________ Weight at BMI 24.9 kg/m2 = _______________________________________________ Healthy weight range: __________ to ___________ kg Recommended body mass (midpoin" rel="nofollow">int of healthy weight range): _______________ = ________kg 7. Determin" rel="nofollow">ine your waist measurement Waist measurement The measurement is taken at the level of the narrowest poin" rel="nofollow">int between the lower costal (rib) border and the iliac crest. If there is no obvious narrowin" rel="nofollow">ing, then the measurement is taken at the mid-poin" rel="nofollow">int between these two landmarks. The measurer stands in" rel="nofollow">in front of the subject to correctly locate the narrowin" rel="nofollow">ing of the waist. The measurement is taken at the end of a normal expiration with the arms relaxed at the sides. Waist measurement: ________ cm Is the waist measurement result within" rel="nofollow">in the healthy range? Range for men 94 cm or more = in" rel="nofollow">increased risk 102 cm or more = substantially in" rel="nofollow">increased risk Range for women 80 cm or more = in" rel="nofollow">increased risk 88 cm or more = substantially in" rel="nofollow">increased risk From the calculations above, comment on the assessment of your body measurements (weight, BMI, body fat percentage, waist measurement) in" rel="nofollow">in regards to health outcomes. Indicate in" rel="nofollow">in your answer what problem you have (if any) and how these may be rectified. ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ B. ENERGY EXPENDITURE (i) ESTIMATION OF ENERGY USED IN BASAL METABOLISM Equations for the prediction of basal metabolic rate (Department of Health, 1991) (Human Nutrition and Dietetics, eds. Garrow and James, 1993, 9th edn., pg 34) Energy used (BMR) = _________________ MJ/day (relevant equation from table above) Therefore, BMR = __ kJ/day PLEASE NOTE: Use your recommended body mass figure (from page 7) for all BMR calculations if your actual body mass is higher than recommended. If your actual body mass is lower than recommended, use your actual body weight. (ii) ESTIIMATION OF ENERGY USED FOR MUSCULAR ACTIVITY – Record Table Keep a complete record of your activity for a 24-hour period. Record them on the form below and specify the length of time that you spent at various energy levels in" rel="nofollow">in each activity. For energy cost levels see the followin" rel="nofollow">ing page. START TIME STOP TIME ACTIVTIES Number of min" rel="nofollow">inutes at each energy level a b c d e f e.g. 8.30am 8.50am joggin" rel="nofollow">ing 20 TOTAL TIME (min" rel="nofollow">in) Total time in" rel="nofollow">in min" rel="nofollow">inutes accounted for = _________ (iii) ESTIMATION OF ENERGY USED FOR MUSCULAR ACTIVITY – Calculations Table 1 Energy Cost for Various Activities Table 2 Summary Table (to be completed usin" rel="nofollow">ing data from page 10 and energy cost values above) Energy cost for activities ENERGY LEVEL TOTAL MINUTES SPENT ENERGY COST PER MIN (kJ/kg/min" rel="nofollow">in) (in" rel="nofollow">insert figure from the above Table 1) TOTAL ENERGY COST PER kg Total min" rel="nofollow">inutes spent X Energy cost per min" rel="nofollow">in (kJ/kg) a b c d e f (i) Total kJ/kg/24 hours (add rows a to f) (ii) Actual body weight kg Total energy for muscular activity (i multiplied by ii) kJ/day (iv) ESTIMATION OF ENERGY USED IN DIET-INDUCED THERMOGENESIS (DIT) a. 10% of total energy in" rel="nofollow">intake from 24 hour food record: (page 14) Explain" rel="nofollow">in what is meant by diet in" rel="nofollow">induced thermogenesis? ______________________________________________________________________________ ____________________________________________________________________________________________________________________________________________________________ ESTIMATION FOR TOTAL ENERGY EXPENDITURE FOR ONE DAY (Remember to in" rel="nofollow">include units) Energy used for basal metabolism (BMR) ____________ (page 9) Energy used for muscular activity ____________ (page 11) Energy spent on digestion and ____________ (above) metabolism of food (DIT) Total energy spent in" rel="nofollow">in 24 hours CALCULATE % BMR OF TOTAL ENERGY EXPENDITURE ie. BMR Energy Expenditure x 100 Total Energy Expended % BMR of total energy expenditure = ____________ x 100 = ____________ % What is the expected percentage contribution of BMR to overall energy expenditure? Discuss the factors that can effect an in" rel="nofollow">individuals BMR. Discuss the factors that you feel effect your in" rel="nofollow">individual BMR. ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ C. RECORD AND ANALYSIS OF DIETARY INTAKE a. Record food in" rel="nofollow">intake for one day on sheet provided (page 14). This must be done on the same day as record of energy expenditure, i. List all foods and beverages consumed at or between meals. Include any vitamin" rel="nofollow">in-min" rel="nofollow">ineral supplement. Do not forget such items as gravy, jam, butter, margarin" rel="nofollow">ine, sauces, salad dressin" rel="nofollow">ings, nuts, sugar and milk on cereals or in" rel="nofollow">in beverages. List foods as soon after eatin" rel="nofollow">ing as possible – do not rely on your memory. Do not change your usual diet in" rel="nofollow">in any way. List separately the different foods that compose one dietary mixed item, eg ham sandwich – list wholegrain" rel="nofollow">in roll or white sliced bread, ham, butter, mayonnaise, mustard, lettuce, etc. Provide additional descriptive in" rel="nofollow">information by specifyin" rel="nofollow">ing whether the item is raw or cooked and how it was prepared and brand. This in" rel="nofollow">information is needed to properly identify food for calculations. ii. Express amounts of food as defin" rel="nofollow">initely and accurately as possible. Indicate servin" rel="nofollow">ing sizes by weight (ie for one day you must either weigh everythin" rel="nofollow">ing you eat and drin" rel="nofollow">ink or estimate the amount or read packagin" rel="nofollow">ing labels for amounts. You can also estimate by household measures where necessary). iii. Classify the day’s dietary in" rel="nofollow">intake usin" rel="nofollow">ing the five core food groups from the Australian Dietary Guidelin" rel="nofollow">ines. iv. Mixed dishes should be classified under the group to which they make the major contribution or the mixed dish can be provided in" rel="nofollow">into the component parts for classification, eg; ham sandwich is divided in" rel="nofollow">into ham (meat and meat alternatives), bread (breads and cereals), lettuce (vegetables and legumes) and butter (extras). b. Usin" rel="nofollow">ing the diet analysis software disk provided with the Understandin" rel="nofollow">ing Nutrition text or other diet analysis software or food composition tables from the back of Understandin" rel="nofollow">ing Nutrition text book (page 813-817 W&R) or the FSANZ booklet www.foodstandards.gov.au : “Nutritional Values of Australian Foods”: calculate your daily in" rel="nofollow">intake of protein" rel="nofollow">in, fat, carbohydrate, fibre, alcohol (in" rel="nofollow">in grams), energy (kcal, multiply by 4.2 for kJ), calcium (mg), iron (mg), etc. Use the food record analysis form provided (page 15, 16) in" rel="nofollow">in the assignment. c. Identify from the list of foods you consumed and recorded, the three foods that supplied the most of each nutrient listed on page 17 (refer to your computer analysis). Indicate your total daily in" rel="nofollow">intake of these nutrients and compare with the Nutrient Reference Values (Appendix 1). FOOD INTAKE WORKSHEET Record of Food Intake for One Day FOOD AMOUNT CORE FOOD GROUP Breakfast Lunch Din" rel="nofollow">inner Snacks (Note: Refer to the Australian Guide to Healthy Eatin" rel="nofollow">ing to determin" rel="nofollow">ine which core food group each food you consumed belongs to ie. Breads and Cereals, Vegetables and legumes, Fruit, Dairy and dairy alternatives, Meat and meat alternatives, Extras) FOOD RECORD ANALYSIS FORM – 1 Transfer in" rel="nofollow">information from your dietary analysis in" rel="nofollow">into this table Food item Weight (g) Energy (KJ) Protein" rel="nofollow">in (g) Total Fat (g) Saturated fat (g) Carbo- (g) Calcium (mg) Vitamin" rel="nofollow">in D (ug) TOTAL FOOD RECORD ANALYSIS FORM – 2 Food item Sodium (mg) Potassium (mg) Folate (ug) Vitamin" rel="nofollow">in C (mg) Iron (mg) Fibre (g) Alcohol (g) TOTAL MAIN FOOD SOURCES OF NUTRIENTS In the Table below name the three foods that contribute the most to the nutrients listed below. Refer back to page 15 and 16 for your daily in" rel="nofollow">intake for each nutrient. Recommended values must be obtain" rel="nofollow">ined from Nutrient Reference Values (NRV’s) for your age and gender group (Appendix 1). Remember to in" rel="nofollow">include units where appropriate. Nutrient Foods Daily Intake (in" rel="nofollow">include units) Recommended values RDI or AI (in" rel="nofollow">include units) Vitamin" rel="nofollow">in C Calcium Vitamin" rel="nofollow">in D Iron Folate Saturated fat Fibre Note: For saturated fat, Show calculations for recommended amount in" rel="nofollow">in (g) and as a % total energy Percentage of energy derived from each of the energy nutrients. a. Complete the followin" rel="nofollow">ing table from values obtain" rel="nofollow">ined from your own dietary analysis Total g Carbohydrate______ x 17 = ______ kJ _____ % of total E Total g Protein" rel="nofollow">in ______ x 17 = ______ kJ ______ % of total E Total g Fat ______ x 37 = ______ kJ ______ % of total E Total g Alcohol ______ x 29 = ______ kJ ______ % of total E Total Energy ______ kJ b. Compare your % energy from fat, protein" rel="nofollow">in and carbohydrate in" rel="nofollow">intakes with those recommended as a percentage of total energy in" rel="nofollow">intake. Complete the followin" rel="nofollow">ing table. Nutrient % Energy (Personal) Recommendation Carbohydrate 45 - 65% Fat 20 - 35% Protein" rel="nofollow">in 15 - 25% c. Comment about the adequacy and breakdown of your energy in" rel="nofollow">intake compared with the recommended ranges. How could your diet be improved in" rel="nofollow">in terms of macronutrient balance? ____________________________________________________________________ D. ENERGY BALANCE a. Daily Energy Intake: Total energy ______________ kJ (from page 14) b. Daily Energy Output: Total Estimated Energy Expenditure ______________ kJ (from page 11) c. Suggest reasons for any discrepancy between the values for energy in" rel="nofollow">intake and energy output. Discuss these results in" rel="nofollow">in consideration of your current weight. ____________________________________________________________________ E. EVALUATION OF DIETARY INTAKE In your answers for the followin" rel="nofollow">ing questions use practical food examples and relate your answers back to your own diet. Remember to in" rel="nofollow">include references were appropriate. (6 marks each = 42 marks) a. What are the current recommendations for total fat and saturated fat in" rel="nofollow">intake. Accordin" rel="nofollow">ing to the Australian Nutrient Reference Values (NRVs), how does your saturated fat in" rel="nofollow">intake rate? What are the health implications of consumin" rel="nofollow">ing too much saturated fat. b. Accordin" rel="nofollow">ing to the NRV’s, how does your fibre in" rel="nofollow">intake rate? Discuss in" rel="nofollow">in relation to how this impacts health. c. Discuss the sources of iron contain" rel="nofollow">inin" rel="nofollow">ing foods that you consume and how your daily in" rel="nofollow">intake compares to the NRVs. How can iron absorption be improved? d. Discuss your in" rel="nofollow">intake of calcium and Vitamin" rel="nofollow">in D and how this compares to the NRVs. What is the significance of calcium and Vitamin" rel="nofollow">in D in" rel="nofollow">in relation to how these two nutrients impact your health? Include detail on why calcium and Vitamin" rel="nofollow">in D in" rel="nofollow">intake is important at this stage in" rel="nofollow">in your life. e. Discuss the sources of folate contain" rel="nofollow">inin" rel="nofollow">ing foods that you consume and how your daily in" rel="nofollow">intake compares to the NRVs. Discuss in" rel="nofollow">in relation to how this impacts health. f. Discuss your sodium in" rel="nofollow">intake relative to the recommendations in" rel="nofollow">in the NRVs. How could you decrease your sodium in" rel="nofollow">intake? What are the health implications associated with a high sodium in" rel="nofollow">intake. g. In regards to the recommendations of the Australian Dietary Guidelin" rel="nofollow">ines (2013), discuss how well your food in" rel="nofollow">intake for the day compares with each of the 5 Guidelin" rel="nofollow">ines (ensure you address each of the 6 poin" rel="nofollow">ints of Guidelin" rel="nofollow">ine 2, and the 4 subsections of Guidelin" rel="nofollow">ine 3). Note: The space provided is not in" rel="nofollow">indicative of the length of response. Australian Dietary Guidelin" rel="nofollow">ines Personal Intake Comparison Guidelin" rel="nofollow">ine 1 To achieve and main" rel="nofollow">intain" rel="nofollow">in a healthy weight, be physically active and choose amounts of nutritious food and drin" rel="nofollow">inks to meet your energy needs. Guidelin" rel="nofollow">ine 2 Enjoy a wide variety of nutritious foods from these five food groups every day: 1. Plenty of vegetables of different types and colours, and legumes/beans 2. Fruit 3. Grain" rel="nofollow">in (cereal) foods, mostly wholegrain" rel="nofollow">in and/or high cereal fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quin" rel="nofollow">inoa and barley 4. Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans 5. Milk, yoghurt, cheese, and/or their alternatives, mostly reduced fat 6. And drin" rel="nofollow">ink plenty of water 1. 2. 3. 4. 5. 6. Guidelin" rel="nofollow">ine 3 Limit in" rel="nofollow">intake of foods contain" rel="nofollow">inin" rel="nofollow">ing saturated fat, added salt, added sugars and alcohol. a) Limit in" rel="nofollow">intake of foods high in" rel="nofollow">in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks. • Replace high fat foods which contain" rel="nofollow">in predomin" rel="nofollow">inantly saturated fats such as butter, cream, cookin" rel="nofollow">ing, margarin" rel="nofollow">ine, coconut and palm oil with foods which contain" rel="nofollow">in predomin" rel="nofollow">inantly polyunsaturated & monounsaturated fats such as oils, spreads, nut butters/pastes & avocado. • Low fat diets are not suitable for children under the age of 2 years b) Limit in" rel="nofollow">intake of foods and drin" rel="nofollow">inks contain" rel="nofollow">inin" rel="nofollow">ing added salt. • Read labels to choose lower sodium options among similar foods. • Do not add salt to foods in" rel="nofollow">in cookin" rel="nofollow">ing or at the table c) Limit in" rel="nofollow">intake of foods and drin" rel="nofollow">inks contain" rel="nofollow">inin" rel="nofollow">ing added sugars such as confectionary, sugar-sweetened soft drin" rel="nofollow">inks and cordials, fruit drin" rel="nofollow">inks, vitamin" rel="nofollow">in waters, energy and sports drin" rel="nofollow">inks. d) If you choose to drin" rel="nofollow">ink alcohol, limit in" rel="nofollow">intake. For women who are pregnant, plannin" rel="nofollow">ing a pregnancy or breastfeedin" rel="nofollow">ing, not drin" rel="nofollow">inkin" rel="nofollow">ing alcohol is the safest option. a) b) c) d) Guidelin" rel="nofollow">ine 4 Encourage, support and promote breastfeedin" rel="nofollow">ing. Guidelin" rel="nofollow">ine 5 Care for your food; prepare and store it safely