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HDTN1NHW Introduction To Nutrition

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HDTN1NHW Introduction To Nutrition

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Course Code: HDTN1NHW
University: La Trobe University

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Country: Australia

Question:
Record your responses to the questions in the assessment task template. Use references to support your responses.1.Was the food intake record representative of your usual eating pattern?  How is it different and why?2.Was the physical record representative of your usual physical activity pattern?  How is it different and why?3.Was your food intake likely to be reliable or was it biased?  Discuss any reasons why food intake may be underreported.4.Was one day long enough to obtain a reasonable picture of your food intake. Why?5.Identify nutrients that are either not meeting or exceeding the Nutrient Reference Values. Comment on changes you would make to your diet to address any low or excessive intakes.6.What are the limitations associated with using FoodChoices or NUTTAB 2010 (select the one that applies to you)?7.Comment on the macronutrient contribution to energy in comparison to the Acceptable Macronutrient Distribution Range (AMDR).8.What are the general limitations for using equations for estimating energy requirement and expenditure?9.How does the Estimated Energy Requirement calculation from Schofield and PAL compare with the Estimated Energy Expenditure?10. If this energy balance continues what are the implications for your weight status? 
Answer:

The nutritional status of an individual is assessed by the combination of information obtained from the following four determinants

Dietary assessment
Clinical examination
Anthropometry [physical measurements]
Biochemical and other laboratory tests

For this assignment, only dietary assessment and some physical measurements will be used as well as an estimation of energy expenditure of an individual using the factorial method. You will also assess the macronutrient content of your ‘usual’ intake of food and beverages and compare to some Nutrient Reference Values (NRVs). The Executive Summary of the NRVs provides a description of the methods used for estimating energy expenditure (EEE) and their limitations (NHMRC et al. 2006).
Weighed inventory method
Weigh, where possible, all foods and beverages (including water) consumed and record an exact description of the ingredients consumed on the 24-hour dietary intake record.  Do not simply record a hamburger but enter the ingredients individually as shown in Table 1. Weigh each item in grams separately using kitchen scales and, where weighing is not feasible, use standard household measures to estimate ingredients and quantities consumed.
For most activities, a code letter can be used to minimise writing, although some activities will require some description (See Table 7 for codes).  The length of time of the activity is marked with an arrow until the beginning of the next activity.
There are 2 options available to analyse dietary data
Dietary intake data OPTION 1
This option requires you to download the FoodChoices software program from www.foodchoices.com.au The FoodChoices program requires Windows XP or Windows Vista. It is not suitable for Mac users unless you have a Windows interface. Please refer to the tutorials and user guides available on the website under the ‘how to’ tab.
1.Enter your 24-hour food record into FoodChoices to analyse the selected nutrients and energy content of your 24-hour dietary intake. You will not need to complete table 3.
2.Record the average daily intake of the following selected nutrients only; protein, total fat, carbohydrate, alcohol (if consumed), dietary fibre, water, iron, calcium, sodium and energy, and compare these to the appropriate NRVs in Table
3.Record the relative contribution to energy (%kJ) in your average diet coming from protein, fat, carbohydrate and alcohol (if consumed) to the total energy in the diet and compare to the Acceptable Macronutrient Distribution Range (AMDR) in Table 5.
4.Record your energy intake data in Table 10.
Dietary intake data OPTION 2
This option requires you to access the NUTAB 2010 database from https://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx and enter each of your food items on the searchable database. Please refer to the explanatory notes and frequently asked questions on the website.
1.Enter your 24-hour food record into NUTTAB 2010 to analyse the selected nutrients and energy content of your 24-hour dietary intake. Record results in Table 3.
2.Calculate the average daily intake of the following selected nutrients only; protein, total fat, carbohydrate, alcohol (if consumed), dietary fibre, water, iron, calcium, sodium and energy, and compare these to the appropriate NRVs in Table 4.
3.Record the relative contribution to energy (%kJ) in your average diet coming from protein, fat, carbohydrate and alcohol (if consumed) to the total energy in the diet and compare to the Acceptable Macronutrient Distribution Range (AMDR) in Table 5.
4.Record your energy intake data in Table 10.
References
Arnold, W., Beiglböck, C., Burmester, M., Guschlbauer, M., Lengauer, A., Schröder, B., … & Breves, G. (2015). Contrary seasonal changes of rates of nutrient uptake, organ mass, and voluntary food intake in red deer (Cervus elaphus). American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 309(3), R277-R285.
Becker, P., Carney, L. N., Corkins, M. R., Monczka, J., Smith, E., Smith, S. E., … & American Society for Parenteral and Enteral Nutrition. (2015). Consensus statement of the Academy of Nutrition and Dietetics/American Society for Parenteral and Enteral Nutrition: indicators recommended for the identification and documentation of pediatric malnutrition (undernutrition). Nutrition in Clinical Practice, 30(1), 147-161.
Blechert, J., Meule, A., Busch, N. A., & Ohla, K. (2014). Food-pics: an image database for experimental research on eating and appetite. Frontiers in psychology, 5, 617.
Gemming, L., Utter, J., & Mhurchu, C. N. (2015). Image-assisted dietary assessment: a systematic review of the evidence. Journal of the Academy of Nutrition and Dietetics, 115(1), 64-77.
Lee, E., Choi, J., Ahn, A., Oh, E., Kweon, H., & Cho, D. (2015). Acceptable macronutrient distribution ranges and hypertension. Clinical and Experimental Hypertension, 37(6), 463-467.
Longland, T. M., Oikawa, S. Y., Mitchell, C. J., Devries, M. C., & Phillips, S. M. (2016). Higher compared with lower dietary protein during an energy deficit combined with intense exercise promotes greater lean mass gain and fat mass loss: a randomized trial. The American journal of clinical nutrition, 103(3), 738-746.
Manios, Y., Moschonis, G., Androutsos, O., Filippou, C., Van Lippevelde, W., Vik, F. N., … & Molnar, D. (2015). Family sociodemographic characteristics as correlates of children’s breakfast habits and weight status in eight European countries. The ENERGY (EuropeaN Energy balance Research to prevent excessive weight Gain among Youth) project. Public health nutrition, 18(5), 774-783.
Mulligan, A. A., Luben, R. N., Bhaniani, A., Parry-Smith, D. J., O’Connor, L., Khawaja, A. P., … & Khaw, K. T. (2014). A new tool for converting food frequency questionnaire data into nutrient and food group values: FETA research methods and availability. BMJ open, 4(3), e004503.
Ortega, R. M., Pérez-Rodrigo, C., & López-Sobaler, A. M. (2015). Dietary assessment methods: dietary records. Nutricion hospitalaria, 31(3).
Rodriguez, N. R. (2015). Introduction to Protein Summit 2.0: continued exploration of the impact of high-quality protein on optimal health–. The American journal of clinical nutrition, 101(6), 1317S-1319S.
Vartanian, L. R. (2015). Impression management and food intake. Current directions in research. Appetite, 86, 74-80.
Wolfe, R. R., Cifelli, A. M., Kostas, G., & Kim, I. Y. (2017). Optimizing Protein Intake in Adults: Interpretation and Application of the Recommended Dietary Allowance Compared with the Acceptable Macronutrient Distribution Range–. Advances in Nutrition, 8(2), 266-275.

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