Human Nutrition Report 2021 Assessment

Make the assessment on Human Nutrition Report 2021

The report should

1) compare how the intakes of foods and drinks between the two methods meet the number of serves recommended by the AGHE.

2) include details of macro and micronutrients intakes that were determined from both methods and compare these against the nutrient reference values. Highlight any nutrients that may be lacking or in excess.

3) provide recommendations for how you could modify your diet to help achieve dietary guidelines that you currently do not meet in either or both methods.

Helpful information to include in each section and suggested word count distribution

Title: should concisely and clearly describe what the report is about

Introduction

o Include a brief description of a 24hr recall and 4-day food diary that can be used to assess dietary intake and benefits and challenges of each (~150 words) (remember to include peer reviewed references to support your statements)

o aims of the project (~50 words)

Methods

Explain how the data was collected for each process

Include details of:

o The methods used (i.e. how was the 24-recall conducted and how was the food diary kept)

o Who was involved (i.e. participant characteristics (remember to think of this as a scientific report so do not identify the individual)?

o Which days were chosen to recall/record?

o How were amounts consumed determined? (e.g. information from packets, household measures)

o When were the data recorded? (Paper diary or App)

o How were the data analysed- (i.e. nutritional analysis software including the version, how did you get from raw data to what was the final output- which databases were used?)

Results

1. Present the AGHE food groups and/or serves of food and drinks consumed (Table 1)

o Report AGHE serves (from data exported from Foodworks files) for each diet assessment method and compare these values with guidelines for age, sex and life stage
In text explain

o Were any specific food groups better than others (e.g. good at achieving dairy but poor with recommended vegetable serves)

2. Present the values for Total Energy Intake vs Energy Expenditure (Table 2)

In text explain

o what factors were considered in calculating energy requirements?

o Did any of these factors differ when the 24hr and 4-day data were collected?

If equations were used these should be included and peer reviewed references included Did total energy intake match the predicted estimated energy requirement (EER) for both assessments?

3. Present data on all macronutrients, alcohol and fibre from both methods and compare these against relevant NRVs (?nd/or grams as appropriate) (Table 3).

The following information should be in this table for each assessment method

o Protein intake- (?nd g/kg body weight)

o Fat (?nd amount in grams, plus SFA%E)

o Carbohydrate (?nd total in amount grams)

o Alcohol (?nd number of standard drinks)

o Fibre (grams)

In text explain:

o Was the % energy from different macronutrients compliant with the relevant acceptable macronutrient distribution ranges (AMDRs)?

4. Choose one mineral or one vitamin and present the data for that micronutrient from each method compared with the relevant NRV

o Remember as you will be presenting individual data collected for each method there should not be a standard deviation on graphs

In text explain:

o Was the intake of the chosen micronutrient different in each method and how did intake compare against the relevant NRVs (RDI, AI or in some cases SDT or UL may be of interest).

Explain the key findings as follows:

o At the food level reflect on AGHE serves consumed and at the nutrient level consider the implications of macronutrients and energy intakes that are low or high compared to recommendations.

o Comment on both the quality and quantity of macronutrients consumed (e.g., of the total fat consumed how much came from saturated fat)

o Comment on whether the micronutrient you selected was below the AI/RDIs or above the UL or did you consider the SDT based on the demographics of the participant you are reporting on?

o Comment on the implications of the deficiency/excess of macro and micronutrients reported on in the results and links to health conditions if these patterns of consumption continued long term (make sure these are supported by recent high-quality peer reviewed sources of information).

Conclusion and Recommended Changes (100 words)

o Provide a brief concluding statement that summarises the key findings

o Briefly, state the recommended changes that could be made and practical strategies to adopt these changes. In this section you should consider changes that could be made in line with diet planning principals (i.e. ABCDMV from lecture 2)