Stage 1 Nutrition Assessment Type 2: Skills and Application Folio Task
Stage 1 Nutrition Assessment Type 2: Skills and Application Folio Task
Topic 1: Principles of nutrition, physiology, and health / Topic 2: Health promotion and emerging trends
Summative Case Study
Purpose
This assessment provides opportunities for you to demonstrate your:
Apply knowledge and understanding of nutrition concepts to promote good health
Interpret and analyse nutrition data to formulate relevant conclusions
Communicate knowledge and understanding of nutrition concepts
Assessment conditions
You will need to select an individual as your patient case study (this can be a family member, friend or a fellow learner)
Word count: 1000 words (this does not include text in your appendices, tables or graphs)
You are to present your findings in tables, flow diagrams, mind maps where appropriate (all need to be labelled appropriately)
You will have 3 weeks to complete and submit your final copy
You need to include in text reference and a well formatted reference list
Introduction
For this case study learners should identify a client. This could be a friend or family member or a fellow learner. You are also allowed to choose yourself. It is recommended the client selected requires sufficient nutritional advice to enable the learner to meet the case study criteria and not someone who is already following a diet or healthy eating plan.
The client selected should also not require any nutritional intervention from a doctor or dietician (i.e. should not have a clinical condition such as diabetes or be suffering from an eating disorder). Learners must ensure that they have the clients permission to use their personal information in the completion of their case study. All personal information will only be shared with the teacher and the SACE board, and all patient information is deidentified.
This case study will require the learners to demonstrate their ability to collect, record and analyse nutritional information about their client and apply this information to suggest nutritional changes in their clients dietary intake and activities that are based on accepted good practice and national guidelines.
Stage 1 Nutrition Performance Standards
- Investigation, Analysis, and Evaluation Knowledge and Application
A Critically designs or conducts investigations using appropriate methodologies.
Obtain, record, and display findings of investigations, using appropriate conventions and formats accurately and highly effectively (IAE2).
Systematically analyses and interprets data and /or information to formulate logical conclusions. (IAE3)
Critically and logically evaluates methodologies and/ or research processes and the effect on data or findings. Deep and broad knowledge and understanding of a range of nutrition concepts (KA1).
Highly effective application of nutrition concepts in familiar and unfamiliar contexts(KA2).
Critically explores and understands the relationship between nutrition science and society.
Coherent and clear communication of nutrition concepts and nutrition literacy and numeracy (KA4).
B Logically designs or conducts investigations using appropriate methodologies.
Obtain, record, and display findings of investigations, using appropriate conventions and formats mostly accurately and effectively (IAE2).
Analyse and interpret data and /or information to formulate reasonable conclusions (IAE3).
Logically evaluates methodologies and/ or research processes and the effect on data or findings. Some depth and breadth of knowledge and understanding to a range of nutrition concepts (KA1).
Mostly effective application of nutrition concepts in familiar and unfamiliar contexts (KA2).
Logically explores and understands the relationship between nutrition science and society.
Mostly coherent and clear communication of nutrition concepts and nutrition literacy and numeracy (KA4).
CDesign or conduct investigations using appropriate clear methodologies.
Obtain, record, and display findings of investigations, using appropriate conventions and formats, with some errors but generally accurately and effectively (IAE2).
Interpret data and /or information to formulate generally appropriate conclusions (IAE3).
Evaluates methodologies and/ or research processes and some of the effect on data or findings Knowledge and understanding of a general range of nutrition concepts (KA1).
Generally effective application of nutrition concepts in familiar and unfamiliar contexts (KA2).
Explores and understands aspects of the relationship between nutrition science and society.
Generally coherent and clear communication of nutrition concepts and nutrition literacy and numeracy (KA4).
DPrepares or conducts investigations using some appropriate methodologies.
Obtain, record, and display findings of investigations, using appropriate conventions and formats inconsistently, with occasional accuracy and effectiveness (IAE2).
Describes data and /or information to formulate basic conclusions (IAE3).
Attempts to evaluate methodologies and/ or research processes and suggest an effect on data or findings. Some basic knowledge and partial understanding of nutrition concepts (KA1).
Application of some nutrition concepts in familiar contexts (KA2).
Partially explores and recognises aspects of the relationship between nutrition science and society.
Some clear communication of nutrition concepts and nutrition literacy and numeracy (KA4).
EAttempts to prepare or conduct investigations using simple methodologies.
Attempts to record and represent some data, with limited accuracy or effectiveness (IAE2).
Attempts to describe data and /or information and formulates a simple conclusion (IAE3).
Acknowledges that methodologies and/ or research processes effect data or findings Limited recognition and awareness of nutrition concepts (KA1).
Attempted application of nutrition concepts in contexts (KA2).
Attempts to explore and identify an aspect of the relationship between nutrition science and society.
Attempted communication of nutrition concepts and nutrition literacy and numeracy (KA4).
Part A: Obtaining and displaying of data (Appendices)IAE2 and KA4
Include your client information Case Study to Appendix 1 of your report.
Using information from your clients notes, complete Appendix 2 by obtaining and displaying the following data. This data may be best presented in tables and should not be in a paragraph format. Data can be created into tables and graph using an on-line platform such as My Fitness Pal or Calorie King (refer to Useful resources to use).
Gender
Age
Physical Activity Level (PAL)
Estimated Energy Requirement (EER)
Basal Metabolic Rate (BMR)
BMI (Body Mass Index) calculation and interpretation (for over 18 only) and waist:hip ratio.
Calculate their current energy (kJ) intake and compare this with their recommended energy intake and determine their energy balance.
Determine their daily macronutrient requirements, including protein, carbohydrate, sugar, fibre, fat, saturated fat, cholesterol and compare to their current intake. You can then calculate their current percentage of energy intake and compare this with the AMDR (%).
Determine their daily micronutrient requirements, including calcium, iron, sodium, and potassium and compare with their current intake.
Determine the average number of recommended serves from each food group and compare to their current intake.
Identify medical history, family history and allergens.
Identify any other notes, including beliefs, interests, religion etc.
Part B: Analysing and discussing data (1000 words maximum)IAE3, KA1, KA2, and KA4
Introduce and summarise the key notes on your clients diet and health by outlining client nutritional considerations that must be considered (e.g., gender, age, nutrient requirements for their life stage, beliefs, medical history).
Use evidence from Appendix 1 and 2 to identify any nutrient imbalance and diagnose the possible diet related disorder/s you think your client has. Use tables, graphs, and data to support your diagnosis.
Explain the diet related disorder/s you have diagnosed including the symptoms and long-term consequences, nutrition and lifestyle related risk factors, nutrition and lifestyle management, the incidence of the disorder in Australia, the age of people with the disorder, gender difference and the cost of this disorder to our society.
Create a 2-day meal plan for your client to prevent/reverse/manage the diet related disorder/s you have diagnosed. Use data from My Fitness Pal or Calorie King to create tables and graphs to compare the nutritional differences between your clients original diet and their modified diet (include energy, macronutrients, and any relevant micronutrients). In this section, you should also recommend any lifestyle modifications, which could include an exercise plan. You need to also explain how these modifications should be implemented. All modifications should be justified with links to the Australian Guide to Healthy Eating (AGHE) and Australian Dietary Guidelines (ADG) if appropriate and outline how they will improve health outcomes and reduce the risk of the identified diet related disorder/s you have diagnosed your client with. All raw data should be placed in Appendix 3.
Summarise key points and the significant recommendations made to promote better health outcomes and manage the diet related disorders you have identified.
Useful resources to use: (when completing Appendix 1, Appendix 2 and Appendix 3)
Calculators:
Daily energy needs (sex, age, weight, physical activity)
Nutrient requirements (sex, age)
Average recommended number of serves (sex, age, pregnant/breastfeeding)
Waist to hip ratio calculatorHealthy Weight Guide:
General guide to meeting the needs of different groups: Pregnant women, Parents, Breastfeeding women, Rural and Remote, Underweight, Aboriginal and Torres Strait Islander people, teenagers, over 65s, midlife, different cultural backgrounds
Nutrition Australia:
Factsheets- adolescents, adults, children, older adults, physical activity, sports nutrition
Nutrient Reference Values:
Calculators- nutrients and dietary energy (age, sex, pregnancy/lactation)
Nutrient requirements by age, sex, pregnancy/lactation
Dietitians Association of Australia (DAA):
Medical conditions and needsFast Fact sheets: children, teens, pregnancy, medical needs, vegan, vegetarian etc.
Food nutrient calculators:
My Fitness Pal - provides information on macronutrients, micronutrients- most detailed information available for free
-127015748000
Calorie King (Australian) (provides information below)
Note: You could use Foodworks on a 1-week trial for free however you the use of this trial is only given once hence you would not be able to use it in year 12 if you went on the do Stage 2 Nutrition next year.
Support material that may be useful when collecting information from your client for the Case study.
Food diary instructions (for your client when keeping their food diary)
Guidelines for keeping a food diary:
Write down everything you eat and drink during the day
Record everything as soon as its consumed, so that you dont forget anything
Try to record quantities eaten, even rough household measures will be useful (bowl, plate, teaspoon and so on)
Record honestly, dont change your usual intake
Record over 1 to 3 days, your diet may be quite different at weekends for example
Record the times you eat, this may help to identify your trigger items for snacking
How do you feel when you eat? What feelings cause you to start eating?
Emotions are often potent triggers boredom, sadness, recording those will also help you to identify your triggers
Food Diary (use this diary to record what you (client) has eaten and drank for 1 to 3 days and how you felt at the time)
Meal Time Food and drink consumed (and estimated volume) How did you feel at the time? (bored, tired, upset, stressed)
Breakfast 6am
8-8:30am
Honey tea
Bowl of noodle/ pastry meat rolls
Tired abit after wakeup
a bit tired
Mid-morning 10am Fruits (durian, avocado, banana, watermelon...) normal
Lunch 12am Bowl of rice
stir fry garlic vegetable
caramelize pork belly
soup
normal
Mid-afternoon 3pm Milk
Cookies
Sweet potatoes
bored
Dinner 6pm Slow cooked beef
Boil Bok choy
Bowl of rice
Water
Supper Fruits
Milk Other snack and drinks Water
Green tea
Bean cakes
Nutritional case study (collect organise and record the following information about your client)
Section 1: Clients personal details
Age: 70
Gender: Female
Physical activity level (PAL): 1.33 (slightly active)
Estimated energy requirement (EER): 6,133kJ
Height: 154 cm
Weight: 65 kg
Body mass index (BMI): 31
Basal metabolic rate (BMR): 6,338.76kJ
Describe your clients family status, medical history, allergens, their occupation, and their main hobbies/past-times
My grandmother is 70 years old, a housewife; she is currently living with my parents in Australia. Cooking and reading are her favourite activities. That small furniture made her days. Three years ago, she found serious problem that she got a kidney disease. This kidney disease remain is Type 2 diabetes when a body does not response effectively enough insulin. Before, my grandma with a history of illness: hypertension, leg edema, cloudy urine, chest pain.
Section 2: Clients Nutritional profile
Identify your clients current eating patterns by asking them to complete a one to three-day food diary which should be attached to your case study (Appendix 1)
Which foods does your client like and dislike?
Food liked
vegetable
shrimp
fish
Food dislikes
Beans
Onions
Following discussion with the client, choose the day they feel best represents their usual diet. Use this food diary entry to analyse your clients current eating habits in relation to the AGHE using the table below.
Food group Foods eaten Quantity Other relevant information
Breads and Cereals
Rice
Cookies 1 bowl (316g)
3 serves (30g) ?
Fruit
Bananas
Durian 2 (118g)
2 (243g) Vegetables
Bok choy
Water spinach 2 (600g)
1 (120g) Protein
Beef
Pork belly 200g
300g Dairy
Cheese
full milk 2 slides
240ml Water
3 cups of water 1l Other
Which food groups is your client eating too much of?
Rice
Which food groups is your client not eating enough of?
Water, fruits,
What possible diet related disorders/s may your client have and what evidence do you have to support this?
fear of obesity
Section 3: Possible ideas for a 1- day meal plan based on observations of your clients dietary intake and lifestyle
What changes could you make to your clients diet to improve their nutritional status (e.g. to eat more fruit and vegetables)?
Keep portion sizes of food to a reasonable and recommended amount
Dedicate half your plate at meals to fruits and vegetables
Reduce your sodium
Drink more water and other unsweetened beverages, instead of sugary and other high-calorie drinks.
What barriers might prevent your client from following your 1-day meal plan? Are the changes you are considering taking into account your clients barrier (e.g. coeliac, lactose intolerance etc.)?
lactose intolerance (use lactose product to help digest the lactose in milk and milk products)
get enough calcium and vitamin D each day (fish, broccoli, oranges, tofu)
Explain why you think these changes would be beneficial.
Explain how your client should/could put these changes into practice/ how they should incorporate this dietary advice into their diet.
Use the table below to record your ideas (you could add more rows if required).
Dietary change What are the benefits How can the client put these changes into practice?
1.
Grain/cereal foods, mostly wholegrain and high fibre
2.
Vegetables and peas
3.
Lactose free milk, yoghurt, cheese and/or alternatives, mostly reduced fat
Case study
Purpose
The purpose of this investigation analyses nutritional information about a client and apply this information to develop a nutritional plan for the client's diet and activities based on recognized best practices and national guidelines.
Aim
Introduction
My grandmother is 70 years old, a housewife; she is currently living with my parents in Australia. Cooking and reading are her favourite activities. She has been dieting for 10 years, fear of obesity, and frequent night-time binge eating that caused abdominal pain. She denies vomiting and abusing laxatives but admits to feeling depressed and discouraged. Depressed people respond quickly to amitriptyline, but fear of obesity persists. She refused treatment for her eating disorder. Three years ago, she found serious problem that she got a kidney disease. This kidney disease remain is Type 2 diabetes when a body does not response effectively enough insulin. Before, my grandma with a history of illness: hypertension, leg edema, cloudy urine, chest pain.
Client measured
Nutrition Analysis
Carbohydrate intake
Protein intake
Fats intake
Meal plan analysis
ADG Guidelines 2 states that Jane should "enjoy a variety of nutritious foods from all five food groups each day" (Eat For Health,2015).
