DTN201 - Dietary Analysis of Nutrition Fundamentals - La Trobe University

Assignment Task

Background Information

The nutritional status of an individual can be assessed by:

• Anthropometry (physical measurements)
• Biochemical and other laboratory tests
• Clinical examination 
• Dietary analysis
• Exercise analysis

The focus of this assessment is a dietary analysis and exercise analysis of a case study -Mrs Thomas. You will also have some simple anthropometry and clinical information available to you, which will assist with your estimation of energy needs and your interpretation of results.

Overview

As mentioned in the preceding background information, this assessment is a diet and exercise analysis of a case study. The analysis will be complied into a report, which will be submitted in two parts:

• Part A (Individual): Introduction, Results and Appendices section - Appendices and tables do not count towards final word count.
• Part B (Group): Discussion (response to set questions) and Conclusion -word per student  A reference list will need to be submitted with Part B but does not contribute to your final word count. When you submit Part B, you must re-submit Part A (with any necessary corrections), but it won’t be re-marked on Part A.

All sections must be presented using the template that we provide to you. It is recommended that you review the template before reading the rest of this document. It is best to have the template open while you review the detailed instructions.

Introduction

Include a brief introduction summarising all the tasks (approximately 100 words). Describe the overall purpose of this task and how the main outcomes were determined. A clear aim or purpose must be stated. You may write your aim as; ‘The aim of this task is to…….’ or you may describe the overall aim without using the word “aim”

How to set up a Foodworks ‘client profile’ and enter food diary data

1. Log into FW online and click on ‘create workspace’. Select ‘professional’ and add a name, such as DTN201 Mrs Thomas or DTN201 AT1.

2. From the left-hand side menu, select the ‘client’ tab and click ‘new client

3. Fill in the relevant details for the patient – this is essential as it will link the associated nutrient reference values (NRVs) for the patient

4. Once personal details have been added, click into the ‘resources’ tab and click ‘create new’ and select ‘food record’.

5. Click onto the ‘foods’ tab which will bring up a blank day. Under breakfast, start to type the product descriptions for the foods listed in the food diary. Note: You may find some food descriptions are brief. Therefore, you will need to make some ‘assumptions’ and select the food that best matches the description in the food diary.

6. Continue to enter all the foods in the diary. You can create a new day for the other two days of Mrs Thomas’ food diary by selecting ‘add day’.

7. Ensure that as you add data you are saving as you go.

How to create a recipe in Foodworks Online

1. From the left-hand side menu, select ‘new’ and click ‘recipe’

2. Enter the recipe name under the general tab and then click to the ‘ingredients’ tab. Click on ‘ingredient’ and start to type to enter the ingredients and amounts in the recipe. Ensure you enter the number of serves and yield (this will commonly be 100%). Continue to save your Once saved, you will see the recipe in the left-hand side menu. 

How to create a new food in Foodworks online

You may come across foods that are not in the Foodworks database or do not match the nutrition profile of foods in the Foodworks database. If you have a nutrition label or nutrition information available, you can create a new food to develop a more accurate food diary analysis.

1. From the ‘new’ menu on the left-hand side, click ‘food’.

2. Under the ‘general’ tab, enter the product name and description, for example ‘Yoplait Protein Yoghurt Vanilla’ . Enter as much information as possible for the macronutrients, vitamins, minerals and food groups. Continue to save your work.

3. Save the food so it appears in the left hand menu.

How to add the foods and recipes created to the food diary

1. Return to the tab for Mrs Thomas and click on the food record

2. Go to the day you wish to enter the saved recipes or saved foods, or create a new day if needed. Start to type the description of the food i.e. ‘Yoplait’ or “omelet’. The food will appear in the list. Select the correct

3. You may notice some values have turned orange – this is okay. As you have entered products where much of the nutrition information is not available, Foodworks is telling you these nutrients (in orange) and now ‘estimated’ and likely to be higher than what is displayed, rather than being a true, accurate representation of intake.

Part B  - Detailed Instructions - Discussion, Recommendations and Conclusion

Your discussion (word per student) should address the following questions. Rather than using a question/answer format, your discussion should be written in paragraph style. A sophisticated response will link related points, rather than simply starting a new paragraph for each question.

1. Was Ms Thomas food intake record likely to be representative of her usual eating patterns? How is it likely to be different and why?

2. Was Ms Thomas physical activity record likely to be representative of her usual activity pattern? How is it likely to be different and why?

3. Was Ms Thomas food intake record likely to be reliable or was it biased? Discuss any reasons why food intake may be underreported or overreported.

4. Was three days long enough to obtain a reasonable picture of food intake? Why?

5. Comment on the macronutrient contribution to energy in comparison to the Acceptable Macronutrient Distribution Range (AMDR).

6. Comment on the dietary fat ratios (omega 6: omega 3) in relation to recommendations

7. Comment on Mrs Thomas’ qualitative dietary assessment. What food groups are over- or under-consumed?

8. Identify nutrients that do not meet or exceed the Nutrient Reference Values.

9. Comment on changes you would suggest to Ms Thomas, to address any low or excessive intakes. Also note if these changes influence other nutrients. 

10. What are the limitations associated with using Nutrient Reference Values in this context?

11. What are the limitations associated with using nutrient analysis software?

12. What are the general limitations of using equations for estimating energy requirements and expenditure?

13. How does the estimated energy requirement from the NRV tables compare with Estimated Energy Requirement calculated using the Schofield equation x PAL? What limitations exist with the Nutrient Reference Value figures for estimated energy requirement?

14. How does the Estimated Energy Requirement calculation from Schofield and PAL compare with Ms Thomas Energy Intake?

a. Based on Ms Thomas measured energy balance from Table 6, is she currently in negative/positive/neutral energy balance?

b. If this energy balance continues, what are the implications for her weight status?

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