NUTR1001: Nutrition for Health and Physical Activity
NUTR1001: Nutrition for Health and Physical Activity
ASSIGNMENT COVER SHEET
For use with submission of assignments
Please complete all of the following details and make this sheet the first page of your assignment.
Student name: Student ID no.: Unit name: Nutrition for Health and Physical Activity
Unit code: NUTR1001
Unit assessors name: Jena Buchan
Assignment title: Self-investigation of food and nutrient intake
Due date: Date submitted: Declaration:
I have read and understood the Rules Relating to Awards (Rule 3 Section 18 Academic Misconduct Including Plagiarism) as contained in the SCU Policy Library. I understand the penalties for plagiarism and agree to be bound by these rules. The work I am submitting electronically is entirely my work.
Signed:
(Please type your name)
Date:
Self-investigation of food and nutrition intake Workbook
DUE Monday, May 27, 2024, by 1pm
Full name Student number Tutorial youre in This workbook has been created to guide your completion of the dietary intake log and related activities component of Assessment 1. It does NOT cover the presentation and associated recorded reflection aspect, but the information you complete and present in this workbook should be used to guide your reflection. Aspects of this workbook should also be included in your PowerPoint presentation, as you see best to present! Please DO NOT alter this template by removing any sections, though you are welcome to put your own spin on it with colours, pictures, etc.
This is to be submitted via Turnitin on Blackboard, as outlined in the Assessment tab under the Assessment 1 folder. All late submissions will be graded according to SCU policy, and result in a daily mark reduction. Extension requests must be submitted according to SCU policy, and will be considered on a case-by-case basis. Technological difficulties will not be an acceptable excuse for a late submission, as you are expected to ensure you understand the process, have suitable access to internet, and do a trial submission before the deadline.
Please ensure you also read the Assessment Guidelines and grading matrix on Blackboard under the Assessment 1 folder, as well as attend tutorials and workshops where further Q&A will occur around the assessments. It is your responsibility as a university student to catch up on any missed sessions, as well as ask for help sooner than later if you are struggling!!! Help will be given when possible, but you need to ask.
There are 2 parts to this template that you must complete:
Screenshot of your Eat for Health average recommended number of servings calculator results. Dietary intake log (paper version) + associated serves table, comparing your intake to the recommended intake, plus associated questions.
Screenshot of your intake recorded on the app you chose, plus associated questions.
Part 1: A dietary intake log has been provided for you below, which must be filled out for three days of your dietary intake, including two weekdays and one weekend day. While they do not have to be consecutive days (as life happens!), they need to be within the same week. If you practice fasting, one of your days cannot be a full fast day (aka, you didnt eat anything). All sections must be completed, and you are able to add rows as required. This will include a conversion of your intake into servings, based on the Australian dietary guidelines servings.
With regards to entering your dietary intake, do your best to outline the amount of food/drink consumed. Where possible, use tablespoons, measuring cups, and portion guides like those provided in your Blackboard modules and easily found online. You are not required to go out and purchase a food scale, but if you have one youre welcome to use it! Remember, portion size (e.g., from a food label) is not always equivalent to a dietary guideline serving size. You are expected to do some research to figure out what dietary guideline servings are and convert your intake accordingly! There are some resources under the Assessment 1 folder, but these are only a start.
As you record your intake on the log below and on the app of your choice, consider the following:
Be descriptive. Indicate whether food is raw, cooked, dried, canned, etc. in the form in which it is consumed. Is the bread white, rye, or wholegrain? Is the milk full cream, reduced fat or skim? What was the cooking method i.e., fried, steamed, scrambled, etc.? Were the vegetables cooked from fresh, frozen or canned? Common descriptions are acceptable, such as one 'sandwich' slice wholemeal bread, one medium raw apple and one rasher bacon full fat grilled. However, these descriptions are not as precise as measuring by metric methods. Do not use vague descriptors such as one bowl or one glass since they can vary significantly in volume/weight.
Measure (to the best of your ability!) and record all those little extras, such as gravies, sauces, salad dressings, sugar, butter, margarine.
A total volume for water as a drink can be recorded at the end of each day.
Do not forget to include items such as protein powders, protein bars and liquid protein drinks. We will discuss in class how to categorise these.
As this is a food intake study, it is not necessary to include other supplements (e.g., vitamins, minerals).
Do your best to determine which food group to put things in, and to break up each part of a meal (e.g., not just sandwich but a separate line for each ingredient).
Part 1. Once you fill out the below three-day dietary intake, please use that information plus your results from the Eat for Health average recommended number of servings calculator, to complete the below table. Please include any extra servings you determined by incorporating physical activity levels and height. This should be included in your PowerPoint presentation as well (present as you see fit!) and form part of your recorded reflection.
INSERT SCREENSHOT/IMAGES HERE OF EAT FOR HEALTH AVERAGE RECOMMENDED NUMBER OF SERVINGS CALCUATOR RESULTS
Serves Fluid to drink Vegetables Fruit Cereal/grains Lean meat/ equivMilk/ equivUnsat fat/ oil/ spread Discretionary choices
Day 1
Day 2
Day 3
Total # serves
Mean intake (divide total # by 3) Total diet (recommended)* Difference (+/-) *This should be what the results of the Eat for Health average recommended number of servings (foundational diet) were plus any additional servings resulting from factoring in your physical activity level and height.
What age range, height, and physical activity level did you use to determine additional serves?
Why did you choose this physical level?
What were the results of this (i.e., how many extra kJs were recommended), and how did you integrate this into your total diet recommendations above (e.g., if your calculation suggested 500 additional kJs, where did you add these?)?
What source did you use to determine this?
Dietary Intake Log-NUTR1001
Instructions: To the best of your ability, please record all food and drink (including protein powders/bars) you consume for a 3-day period, with one food/drink item per line, including fluids! For items with multiple ingredients, like a salad or sandwich, please list each item individually (can be in the same row, just separate lines for each ingredient). Well do an example in workshop so ensure you review it. Also, please include under Symptoms Record how you were feeling at the time (physical and emotional), as well as in the hour after (physical and emotional). Under symptoms, feel free to also make a note of any other key situational info. This may include things like stressful events you went through, infections/illnesses, and social activities (e.g. eating out/at an event).
Day/Date
**Please include at least 1 weekend day Food and Drink Record Situation record Why you feel you ate
Time Food/drink (include how it was prepared, amount, and as much detail as possible to enable analysis and comparison to recommended intake!) Convert this to # and type of ADG serves (e.g. 1.5 fruit, 0.8 lean meat/meat equiv) How did you eat (e.g., sitting, standing, on the go)? Who did you eat with? What was the environment? Etc.
*Please also include if you were doing anything else while eating (e.g., standing/walking/driving, watching TV) Hunger: 0 (none)10 (very)?
Emotion/feelings at the time?
Day/Date
**Please include at least 1 weekend day Food and Drink Record Situation record Why you feel you ate
Time Food (include how it was prepared, amount, and as much detail as possible to enable analysis and comparison to recommended intake!) Convert this to # and type of serves (e.g. 1.5 fruit, 0.8 lean meat/meat equiv) How did you eat (e.g., sitting, standing, on the go)? Who did you eat with? What was the environment? Etc.
*Please also include if you were doing anything else while eating (e.g., standing/walking/driving, watching TV) Hunger: 0 (none)10 (very)?
Emotion/feelings at the time?
Day/Date
**Please include at least 1 weekend day Food and Drink Record Situation record Why you feel you ate
Time Food (include how it was prepared, amount, and as much detail as possible to enable analysis and comparison to recommended intake!) Convert this to # and type of serves (e.g. 1.5 fruit, 0.8 lean meat/meat equiv) How did you eat (e.g., sitting, standing, on the go)? Who did you eat with? What was the environment? Etc.
*Please also include if you were doing anything else while eating (e.g., standing/walking/driving, watching TV) Hunger: 0 (none)10 (very)?
Emotion/feelings at the time?
Part 2: A screenshot or other evidence of your three-day dietary intake logged using the app of your choice must be inserted into the workbook below. This must include your daily dietary log, as well as a daily summary of overall kJ intake and macros break-down. Ensure you choose an app that will allow this (many do for free, there is no expectation to pay for one!). There are also a few questions you must answer in this section.
Which app did you use?
Why did you choose this app?
What was 1 thing that was easy about using the app and why? What was 1 challenge and why?
Please complete the below table IN FULL, based on your results from the app and your recommended daily intake calculations. This should be included in your PowerPoint presentation as well (present as you see fit!) and form part of your recorded reflection.
Kilojoules (kJ) Carbohydrates (g/%) Proteins (g/%) Fats (g/%)
Day 1 Day 2 Day 3 Average daily intake (total/3) Recommended daily intake (include numbers here, outline process below) What did the app recommend in relation to the recommended daily intakes above? What information did you need to provide to calculate these?
Use one other source to also calculate these RDIs. What source did you use and why? What information did you need to provide to calculate these?
INSERT SCREENSHOT/IMAGES HERE OF 3-DAY DIETARY INTAKE + DAILY KJ AND MACRONUTRIENTS BREAKDOWN FROM APP
Self-investigation of food and nutrition intake Presentation and Recorded Reflection
DUE Monday, May 27, 2024 (27/5/24), by 1pm
Alongside the dietary intake logs and associated workbook, you are required to create a 5- to 7-minute narrated PowerPoint reflecting on your results, but especially on the experience. While it is up to you exactly how you present the required information, heres a few key essentials:
The presentation:
No more than six slides (excluding reference slide)
Short, to the point, and a summary of your key findings; remember youll expand on the info via your 5- to 7-minute recording! That is, present the essentials and then use your talk to detail the rest.
All in-text references (you should have these!!) + final reference list slide must be in correct APA 7th edition format. See the library resources first and ask library staff if you are unsure how to do this.
Start with a hypothesis around what you expected to find in relation to your dietary intake, including food choice influences and nutritional considerations besides actual food intake (e.g., shift work, eat on the run, kids, comp prep)
Needs to include a summary of your three-day daily intake from the paper dietary log, comparing recommended daily servings to your actual daily servings (fine to copy the summary table from your Workbook; ensure you include an in-text reference related to where you got the info for your recommended serves and any other related resources used here). Do NOT include a screenshot of your full dietary log, info overload
Needs to include a summary of your three-day daily intake from the app, comparing average kJ and macros consumption to recommended daily intake (again, fine to copy table from Workbook; need to include a reference here of how you calculated your recommended kJ and macros). Do NOT include all of the screenshots from your app, info overload
For each of the above (so, probably do this in your recording related to the paper log, and then related to the app results), you need to demonstrate the following: (1) a reflection on differences, if any; (2) reasons you think those may exist; and most importantly (3) what you found challenging, easy, confusing, etc. about the process. I recommend bringing in a reference or two here on studies that have looked at things like reliability of dietary logs, user experience, or other similar areas that will value-add to your reflection.
An idea: start with a slide about your hypotheses related to your dietary intake, and some rational for these (e.g. food choice influences, personal situation)
Next, 1 slide where you show your paper dietary log summary (# of servings analysis) and talk about the results, including thoughts why different or similar to recommendations
Next slide presents your findings from the app and quick talk about the results + thoughts on why different or similar to recommendations
1-2 slides with a summary of key challenges, strengths, and learnings from completing this process, related to using a dietary intake log and app, and how you may use this experience + learnings in your own future profession
Reflection slide on personal where to from here in relation to if/why to adjust, health and physical activity considerations with research to support
End with a reference slide in APA format (this doesnt count towards your 6-slide limit, nor do you need to talk about it!). Dont forget to also do in-text referencing + cite images on the other slides where relevant.
The recorded reflection:
No more than 5 to 7 minutes. I will stop listening/grading after that point, even if you have the info on your slides.
Do not just read off the slides, I am fully capable of doing that. Short, concise, and engaging slides, then you talk to them so the viewer has to listen!
Dont simply summarise the information, again, I can read and will have also seen your workbook. Reflect!!! More on this below
There is a certain way to upload this on Blackboard, ensure you come to Week 3 workshop to learn how. Also, recognise it often wont upload in 30 seconds, so do NOT leave it to 1 minute before the deadline.
No need to even talk about the reference list in the final slide, it just needs to be in the PowerPoint itself. However, ensure you dont cut off your recording until after you show this slide, so I can see it!
I will likely know if youve not practiced or only had one go at recording, there is a good chance this will take a few tries to get right, allow time and energy accordingly.
Audio AND video please so I can ensure it is you presenting, not AI reading it to me
The referencing:
Minimum of three, maximum of ten relevant scholarly literature sources.
You can use a source more than once, but it should be referenced in-text (that is, on the appropriate PowerPoint slide) each time.
Use the APA 7th edition style for the in-text citations and in the reference list (final slide on your PowerPoint presentation).
The reference list should include any sources of information used to guide your presentation and reflection, including the tools to analyse your intake (e.g., Australian Dietary Guidelines Summary [N55a], Healthy Eating Quiz).
Other ideas include studies you read on challenges with using food logs, research on the use of dietary apps, etc.
Lecture notes and things I say in class DO NOT COUNT as a reference go to the original source.
Unscholarly sources of information also do not count as a reference. See library referencing guides for more guidance. AKA, dont be citing blogs, ol mates website or IG page, or bodybuilding.com
How to Reflect 101
Many of you may have limited to no experience undertaking deep reflection related to your learning and transference to professional and personal future application. To help support you with this, I highly encourage you to first have a read of some of the amazing resources provided by SCU. There are links for these under the Assessments folder on Blackboard! One is the Learning Zone Reflective Writing quick guide from the SCU Student Learning Zone. While this is a recorded reflection, and not a written document, good chance youll be writing it out and reading it as you go through your slides! Even if you dont, these tips and tricks are still very relevant.
You are encouraged to use a simplified reflective model based on three simple questions to guide the process: What? So What? Now what? (Rolfe, Freshwater and Jasper, 2001). By asking yourself these three simple questions you can begin to analyse your experiences and learn from them. The following are examples of task-related reflective questions based on the model. You dont have to answer all of them, but they can guide you to what sorts of things make sense to include in that stage. I encourage you, to help you get started on this part of the assessment, to actually write out your own prompting questions before jumping into this component.
**Please note, these three questions will not be clearly distinct from each other, particularly with this assessment. That is, some of the prompt questions could fit or may answer multiple questions. For example, What connections can I make between my experience and future practice? can address both So what? and Now what?.
What?
This part describes the situation. Establish a context with enough detail to support the next So what? section. A lot of this will form the first slide of your presentation, related to your hypotheses!
What did I find? What did my analyses and comparisons revel?
What did I think Id find before I got started?
What did I look forward to about this task?
What was I uncertain about?
What part did I think Id struggle with most in this task? Least?
So what?
This part is where what happened is analysed. What is the most important/relevant/practical aspect of the situation? How can it be interpreted? What knowledge could help you make sense of the situation? Most of the supporting references go here, and this will primarily be covered in the middle few slides of your presentation.
How did I feel it went?
What did I find easy to do? Enjoyable?
What did I find challenging? Barriers?
What does the literature/research suggest others experience with these activities?
What connections can I make between my learnings during this activity and future practice?
Now what?
This part is where you reflect on what you have learned and how you can apply it in the future. Some of the supporting references may go here. This will primarily be done on your last slide, that where to from here, and how does this relate to my own personal and future professional practice discussion.
What can I do differently in the future if undertaking an activity like this?
How could I support a future client or student seeking to do this?
What are the key points/lessons learnt?
How might this activity relate to my future scope of practice and/or profession? What learnings, lessons, and struggles could I apply and how?
NUTR1001 Assessment 1 Grading Matrix: Self-investigation of food and nutrition intake
Marking criteria and % allocated High distinction
(85-100%) Distinction
(75-84%) Credit
(65-74%) Pass
(50-64%) Fail
(0-49%)
Data collection & results personal guidelines (5%)* Eat for Health screenshot included.
Correct integration of PAL and height to determine additional kJ/serves, with justification. Eat for Health screenshot included.
Correct integration of PAL and height to determine additional kJ/serves, with some justification. Eat for Health screenshot included.
Incorrect integration of PAL and height to determine additional kJ/serves or no justification. Missing one of the following:
Eat for Health screenshot, or
Integration of PAL + height
PAL justification Most to all details and results missing, failure to meet criterion
Data collection & results Dietary intake paper log (25%)* Clear demonstration of nutrition assessment.
Appropriate days included.
Organisation, descriptors, detail, and food group serving + allocation are exceptionally clear with no omissions.
Additional table columns completed in full. Clear demonstration of nutrition assessment.
Appropriate days included.
Organisation, descriptors, detail, and food group serving + allocation are mostly clear with minor omissions.
Additional table columns completed in brief. Adequate demonstration of nutrition assessment. One of the following errors:
Days not appropriate
Organisation, descriptors, detail, and food group allocations lacking clarity
Additional table columns lacking detail. Adequate demonstration of nutrition assessment. Two or more of the following errors:
Days not appropriate
Organisation, descriptors, detail, and food group allocations lacking clarity
Additional table columns lacking detail. Evidence of poor engagement, effort, &/or understanding of the requirements for the assessment. Unable to demonstrate criteria
Data collection & results App-based log (10%)* Clear demonstration of nutrition assessment.
Appropriate days included.
Organisation, descriptors, detail, and daily totals are exceptionally clear with no omissions.
Additional related components in workbook completed in full. Clear demonstration of nutrition assessment.
Appropriate days included.
Organisation, descriptors, detail, and daily totals are mostly clear with minor omissions.
Additional related components in workbook completed in brief. Adequate demonstration of nutrition assessment. One of the following errors:
Days not appropriate
Organisation, descriptors, detail, and daily totals lacking clarity
Additional related components in workbook lacking information. Adequate demonstration of nutrition assessment. Two or more of the following errors:
Days not appropriate
Organisation, descriptors, detail, and daily totals lacking clarity
Additional related components in workbook lacking information. Evidence of poor engagement, effort, &/or understanding of the requirements for the assessment. Unable to demonstrate criteria
PowerPoint presentation (15%)** No more than 6 information slides.
Slides are exceptional, presented in a way that is clear, concise, engaging, and easy to follow.
Presents all required information, with diversity in presentation methods (e.g. text, images).
Logical order. No grammar or spelling errors.
Between 5 and 7 minutes No more than 6 information slides.
Slides are relatively clear, concise, engaging, and easy to follow.
Presents all required information, with limited diversity in presentation methods (e.g. text, images).
Logical order. Some grammar or spelling errors.
Between 5 and 7 minutes No more than 6 information slides. One of the following errors:
Slides text-heavy, not very engaging, or lack clarity
Order makes it hard to follow
Little to no diversity in presentation methods
Multiple grammar or spelling errors
Outside 5-7 minutes Sufficient information, but more than 6 slides, or two or more of the following errors:
Slides text-heavy, not very engaging, or lack clarity
Order makes it hard to follow
Little to no diversity in presentation methods
Multiple spelling or grammar errors
Outside 5-7 minutes Evidence of poor engagement, effort, &/or understanding of the requirements for the assessment. Unable to demonstrate criteria
Analysis and reflection (40%)** Exceptional integration and interpretation of the results, consistent with guidelines and personalised recommendations.
All major discussion points addressed, with clear evidence of reflection related to both self and consideration of wider application to future practice, including reference to research.
Addresses What, So what, Now what. Good integration and interpretation of the results, consistent with guidelines and personalised recommendations.
All major discussion points addressed, with evidence of reflection related to both self and consideration of wider application to future practice, including reference to research.
Addresses What, So what, Now what. Some integration and interpretation of the results, consistent with guidelines and personalised recommendations.
Most major discussion points addressed, with evidence of reflection but primarily related to self.
Addresses What, So what, Now what, but little to no demonstration of impact on and alignment to future practice. Some integration and interpretation of the results, consistent with guidelines and personalised recommendations.
A few major discussion points addressed, with limited evidence of reflection and primarily related to self.
Some attempt to address What, So what, Now what, but no demonstration of impact on and alignment to future practice. Evidence of poor engagement, effort, &/or understanding of the requirements for the assessment. Unable to demonstrate criteria
Referencing (5%) includes in-text and end of presentation reference list** Three to ten scholarly references used, with diversity in sources beyond required readings, all presented correctly in-text and reference list in APA style Three to ten scholarly references used, with diversity in sources beyond required readings, all presented in-text and reference list in APA style with minor mistakes Three to ten scholarly references used, with either limited diversity in sources beyond required readings or multiple referencing errors Three to ten scholarly references used, with limited diversity in sources beyond required readings and multiple referencing errors Evidence of poor engagement, effort, &/or understanding of the requirements for the assessment. Unable to demonstrate criteria
Feedback/comments *See workbook template in Assessment 1 folder for further guidance on these components
**See presentation and reflection explanatory document in Assessment 1 folder for further guidance on presentation and recorded reflection component
NUTR1001
Nutrition for Health and Physical Activity
Written by: Jena Buchan
Self-investigation of food and nutrient intake
Please refer to the Assessment 1 brief and the learning modules before attempting to complete the assessment.
Term 2, 2024
scu.edu.au/health
CRICOS Provider: 01241G
2024 Southern Cross University
Southern Cross University Military Road
East Lismore NSW 2480
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
Copyright material indicated in this work has been copied under Part VB of the Copyright Act 1968.
Assessment 1
Assessment Title Report: Self-investigation of food and nutrition intake
Due Date Start of Week 5, Monday 27/5/2024 (May 27), 1:00 pm
Length Data and related questions (workbook) + 5- to 7-minute recorded reflection
Weighting 50%
Submission Turnitin (workbook) and Voice Threads (recording)
Unit Learning Outcomes You will demonstrate aspects of the following Unit LOs on the successful completion of this task:
ULO1: Demonstrate a basic nutrition assessment using common methods
ULO2: Explain the roles of food/nutrients, energy balance, and body composition in health and physical activity
ULO3: Apply the Australian healthy eating guidelines to provide general advice on nutrition, including strategies to support health and physical activity.
Key Tasks
This assessment is composed of multiple components, which will all contribute to your overall grade. These are briefly summarised below, and outlined further throughout this document:
Hypotheses around what you expect to find from your dietary intake, including influences on food choices and personal factors (e.g., shift work, comp prep, kids, train lots)
Eat for Health average recommended serves calculator results plus determination of additional serves based on height, age, and physical activity level (see Module 1 + practiced in class)
Three-day food diary (paper-based copy as well as results from app of your choice)
Perform computations relevant to the assessment (e.g., convert food intake into food guide serve equivalents)
Evaluate your dietary intake against the Eat for Health recommended serves calculator and your personal recommended daily kilojoule (kJ) and macronutrient intake.
Present a recorded PowerPoint reflection on key learnings from your experience, including strengths and limitations of logging methods, differences between guidance from quiz/calculator, barriers you faced, and others outlined below.
It is acknowledged that some students may require an alternative case study for this assessment due to medical, mental health, or other personal circumstances. These circumstances may include but are not limited to a medically prescribed restrictive diet, anxiety or sensitivity about body image, or an unhealthy relationship with eating. Please contact the Unit Assessor BY WEEK 1 to confidentially discuss any concern you may have about undertaking this assessment.
Steps to completing the assignment
Step What are you doing? Where are the instructions for this? When is your deadline to do this?
1 Read the instructions and note the marking criteria.
Blackboard under Assessments, in the Assessment 1 folder + Week 1 lecture
ASK QUESTIONS NOW!! End of Week 1
2 Complete the Eat for Health average recommended number of serves calculator and screenshot results.
Links on Blackboard: in Module 1, and in Assessment 1 folder.
Ensure screenshots are legible!
Refer to grading matrix for further info on what is expected for these End of Week 1 (to discuss in Week 2 workshop)
3 Collect and document your food intake as instructed:
Food Intake log (practiced in tutorial, cannot use this day)
App of your choosing (must be able to provide a daily break-down of foods consumed and kJ + macros intake) This document, plus the workbook template related to this assessment (where to complete the paper log)
Also reviewed in Workshop in Week 1 and 2, and practiced in Week 2 tutorial No later than end of Week 3, to ensure you have adequate time to analysis and complete recorded reflection
4 Complete conversions and analysis in workbook:
Convert intake into Australian Dietary Guidelines (ADG) Food Guide serves, using your results from the Eat for Health recommended servings calculator + additional serves as calculated
Determine your recommended kJ and macros intake, showing work and any resources used
Answer any remaining questions This document, plus the workbook related to this assessment (under Assessment 1 folder on Blackboard)
Weeks 2 and 3 workshop + tutorial (small components of these)
You will likely have to do some research for this one, to work out what constitutes a serve! By start of Week 4, to ensure you have time to create and record your reflection
5 Complete and record PowerPoint presentation, interpreting and comparing your results + outlining strengths, limitations, and barriers related to the intake logging and analysis process.
Reference this APA style This document, plus refer to the grading matrix in Assessment 1 folder on Blackboard to ensure key criteria are addressed
Week 3 workshop (briefly)
Your recorded presentation will take time to get right + upload By middle of Week 4, to allow upload time, opportunity to re-record as needed, and ability to get support before submission day
6 Complete any unfinished areas.
Submit the assessment via Blackboard (different submission spaces for workbook and recorded reflection). Save digital receipt or take screenshot. Submission details in Blackboard Workbook and recorded reflection due by 1pm Monday, Week 5
Marking criteria
You will be assessed according to how well you can demonstrate the learning objectives for the assessment. This is based on specific performance criteria, which are outlined in a marking rubric. You can find this under Assessment on Blackboard, in the Assessment 1 folder.
Assessment Requirements
Workbook:
The workbook has been developed as a Word document. This means you type directly into the workbook. Please do not change the type and font size, line spacing or other formatting. You can find it under the Assessment 1 folder on Blackboard. Also ensure you refer to the overall grading matrix for this assessment for further guidance.
Part 1: Dietary intake (paper log):
Answer all related questions, including showing calculations and other information related to how you got your recommended number of Australian Dietary Guidelines servings (workbook template has sections to complete with this information)
There is also a dietary intake log to complete in this part:
Three (3) days of intake, including two weekdays and one weekend day
Dont need to be consecutive days (as life happens!), but need to be within same week. If you practice fasting, one of your days cannot be a full fast day (aka, you didnt eat anything).
Complete ALL columns, add rows as required.
Part 2: Evidence of three-day dietary log using app of your choice
Insert evidence of this, including intake from all three (3) logged days, daily summary of overall kJ intake, and macros break-down.
Ensure you choose an app that will allow this (many do for free, there is no expectation to pay for one!).
Answer workbook questions in this section
Presentation:
To present and reflect on your results, you are required to make a PowerPoint presentation. It should have no more than six slides (excluding reference slide), and include the following:
Hypothesis related to what you expect to find and key outline of food choice influences + nutritional considerations beyond dietary intake
Summary of your three-day daily intake from the paper food log, comparing recommended daily servings to your daily servings + thoughts why different or similarDO NOT JUST SCREENSHOT AND PASTE YOUR TABLE, please. You will instantly lose points.
Summary of your three-day daily intake from the app, comparing average kJ and macros consumption to recommended daily intake + thoughts why different or similarAS ABOVE, please do not just copy and paste.
Summary of key challenges, strengths, and learnings from completing this process, related to using a dietary intake log and app, and how you may use this experience + learnings in your own future profession
Reflection on personal where to from here in relation to if/why to adjust, health and physical activity considerations with research to supportA final slide, not included in your total, that includes APA formatted references you used (you should also include in-text references on slides where relevant, and ensure all images not from PowerPoint or your own are cited on the relevant slide)
Recording:
Your PowerPoint slides should be short, to the point, and a summary of your key findings and reflection. Using the slides, you will record a five- to seven-minute (5- to 7-minute) reflection, in which youll go through the slides and expand on the information there via a verbal presentation (aka, LectureBite of your own!). We will review how do this in Week 3 workshop, including how to submit it on Blackboard, so ensure you attend! For the PowerPoint and related recording, please refer to the grading matrix and information sheet found under the Assessment 1 folder on Blackboard to ensure you include all required components.
Referencing:
Minimum of three, maximum of ten relevant scholarly literature sources.
Use APA style for in-text citations and reference list (final slide on your presentation).
The reference list should include any sources of information used to guide your presentation and reflection, including the tools to analyse your intake (e.g., Australian Dietary Guidelines Summary [N55a], Healthy Eating Quiz). Other ideas include studies you read on challenges with using food logs, research on the use of dietary apps, impact of nutrition on health, etc.
Lecture notes and things I say in class DO NOT COUNT as a reference go to the original source.
Unscholarly sources of information also do not count as a reference. See library referencing guides for more guidance. AKA, dont be citing blogs, ol mates website or IG page, or bodybuilding.com
On your final slide, also indicate if AI was used for any part of the assessment, and how
Additional tips
A very important point to remember is that your final analysis will only be as good as the data you have. Please try not to change your usual intake because if you do your analysis will not be a true reflection of what you commonly eat. When documenting your food items, do so with the idea that if someone else had to interpret your data they would have no questions about what you ate.
Please find some examples below in relation to logging your dietary intake. Note the descriptions. Also, note the options for measuring single and mixed food items. Well talk through this more in class too, and practice!
Example 1 Apple
Household measures description: 1 large raw apple, with skin
Your task is to also attempt to determine approximate weight (usually in g) of this to ensure you enter it accurately in the app! This may take some research, or use of a food scale if you have access. Otherwise, do some research on what large vs small apple, tomato, etc. may look like (Google and AI is okay in these situations!).
Example 2 Chopped food
The size of chopped food pieces will influence the amount of that food measured in a container. Obviously, you will get more of a food item into a one metric cup portion if it is diced into small pieces as compared to larger chunks. This is a limitation of using household measures, so make your best guess/keep that in mind (or use a food scale if you have one).
Example 3 Any sort of mixed foods (e.g., sandwich, stir-fry, casserole)
Enter each food item on a separate line on the collection worksheet. Again, try your best and reach out if youre struggling. A sandwich example
Household measures description (what will likely go in your written dietary log):
2 regular slices of wholemeal bread
2 teaspoons margarine
cup shredded, raw carrot
1 large leaf of raw iceberg lettuce
3 thin slices of raw tomato
Weighed measures description (what you may need to enter into the app, again give it your best Google/guess!):
70 g whole meal bread
10 g sunflower oil-based polyunsaturated margarine
25 g shredded, raw carrot
25 g raw iceberg lettuce
40 g raw tomato slices
Compare your dietary intake with the Total Diet
In your workbook, you are asked to convert your logged dietary intake (e.g., 1 small apple, 1 cup soy milk) into food servings, based on your Eat for Health calculator results, ensuring you factor in your activity levels and height/weight.
There is a table in the workbook to fill out, where youll convert your three days of dietary intake into ADG food guide equivalent serves. From here, the individual food group serves are totaled, and the total for each food group is computed to its mean (divide by three). The means for each food group represents your average dietary intake over the three days.
See below the completed table for an example individual, Geoff.
Table 1 Mean results of the 3-day dietary intake compared to recommended intake
Serves Fluid to drink Vegetables Fruit Cereal grains Lean meat/ equiv. Milk/ equiv. Unsat fat/ oil/spread Discretionary choices
Day 1
Date: 05.05.20 2.0 L 4.0 1.0 6.0 4.0 2.0 2.0 6.0
Day 2
Date: 06.05.20 3.0 L 4.0 1.0 4.0 6.0 2.0 1.0 6.0
Day 3
Date: 07.05.20 2.6 L 2.0 1.0 7.0 4.0 1.0 1.0 6.0
Total 7.6 L 10.0 3.0 17.0 14.0 5.0 4.5 18.0
Mean (Dietary) Intake 2.5 L 3.3 1.0 5.6 4.7 1.7 1.5 6.0
Total Diet (Recommended) 2.6 L 7.0 2.0 6.0 4.0 2.5 4.0 3.0
Difference (+/-) - 0.1 L - 3.7 - 1.0 - 0.4 + 0.7 - 0.8 - 2.5 + 3.0
You are required to include these results in your PowerPoint presentation as well, reflecting on them as part of your recording. Again, this assessment is more about the challenges, limitations, strengths, considerations, and experience with this process than about how to fix your diet or how much youre crushing the guidelines. While looking at the differences between the mean dietary intake and the recommended Total Diet, you can see areas of deficit and excess, this is not to be the sole focus of your recorded reflection.
In Geoffs case, there is an inadequate intake of vegetables, fruit, milk/equivalent, and unsaturated fat, and an excess of lean meat/equivalent and discretionary choices. While his usual diet may provide for his energy needs, it may not be meeting other nutritional health recommendations. This is in part where your comparison between your dietary serves part of the assessment (Part 1) and kilojoules + macros part of the assessment (Part 2) sheds further light.
If we were viewing this for a client (meaning youve done much more than just this unit and are actually qualified to do so), this is a list of some things to look for:
Have you eaten more from some food groups, crowding out other food groups, such as in Geoffs case?
Did you change your usual food intake so that you ate less food or healthier food, for example?
Have you omitted data from your food data collection work sheets?
Did you make errors when converting your food intake into the ADG equivalent serves, place foods into the incorrect food groups, or add up food group columns incorrectly?
Did you factor in activity level (PAL) and height/weight to determine if you may need additional serves, and decide where those will come from?
Have you considered if youre trying to lose/gain weight? These guidelines are based on a goal of weight stable.
In the end, dont freak out if you arent 100% sure just how much of something you consumed, what it weighed, what all the ingredients were, etc! You are NOT going to magically be an accredited nutritionist or dietitian after this unit, or graded on correctness (as I have no idea what youre eating!) Instead, its about appreciating just how confusing and hard this can be, potentially how unreliable it can be, how different it may look for every individual, and learning a bit about yourself as well.
