Nutritional Analysis in the NZ Fitness and Health Industry

Assignment Task

Overview

This assessment is designed for you to demonstrate the ability to gather and analyse nutritional information to provide analysis and recommendations to the public. This assessment also focusses on your ability to understand professional networks within the NZ fitness and health industry. This is an open book assessment.

Assessment Instructions

For Task 1 and 2 you will find a suitable client to gather nutritional data from, then analyse and make suitable recommendations to in relation to their goals, personal details, and lifestyle. Suitable clients could include but are not limited to: a classmate, work colleague, friend or family member. For Task 3, you will identify the appropriate referral pathways for situations where you do not have the required expertise.

• Task 1-attach completed templates .
• Tasks 2&3 - answer on a separate Word document

1. Data Gathering

Utilising one of the methods discussed in class you will need to gather nutritional data from a potential client in the real world. This data must contain:

1. Personal and biometric data

a) Age

b) Height and Weight

c) Work details including type of work and activity level within work

d) Exercise and/or sport details including frequency, RPE, type, and duration

e) Weight goals (if applicable)

2. Minimum of a 3-day food log

a) Meal details including types of food, preparation, rough amounts, and drink consumption

b) Snack details including types of food and rough amounts

c) Timings of both meals and snacks during the day NOTE: You may develop your own templates, or use one provided by your tutor.

2. Analysis

Based on your knowledge of nutrition guidelines and knowledge gained from class, analyse the collected information and make at least four recommendations that you would pass on to the client from Task 1. These recommendations should include, but are not limited to:

a) Timings of meals around training or exercise

b) Overall amounts of carbohydrates, proteins, and fats

c) Types of foods to increase or decrease in relation to micro or macronutrients

d) Methods of preparing food 

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