task should meet the following requirements:
task should meet the following requirements:
Calculate your estimated energy requirements using an appropriate equation. Justify your choice of equationAnalyse your own WFR and FFQ into energy and nutrient intakes using the appropriate food composition database and the FoodWorks dietary analysis program.
Based on the FFQ, estimate your mean daily intake of energy and the following nutrients: protein, fibre, thiamin, riboflavin, niacin, folate, vitamin A, vitamin C, vitamin E, calcium, iron, magnesium, zinc. Compare your average daily intakes with the appropriate nutrient reference value/s. Comment on your results.
Using your FFQ data, compare the average daily serves of different food groups recorded in tool with the Australian Guide to Health Eating. Comment on your results.
Interpret your results. Compare intakes of food groups and nutrients between the tools, and critically discuss why similarities and differences may have been found. Based on your findings and the scientific literature, make recommendations for selecting the most appropriate method and improving the collection of dietary data
Document should be typed in Word format.
Length should be a maximum of 1,700 words, excluding: tables and figures (and their captions), the end reference list, and appendices. Please note in-text citations are included in the word count.
In-text citations and the reference list should be in the Author date Harvard referencing system
Please use 1.5 line spacing, size 12 font. Author date Harvard referencing systemIntroduction
[Brief background of dietary methodology including references to support statements, and identification of need for this research. Provide a clear statement of aims at the end of the introduction]
Methods
[Details of participant, collection of dietary data; calculation of estimated energy requirements (including justification of choice of equation); analysis of dietary data using the appropriate food composition database and Foodworks program; comparison of nutrients and foods to appropriate guidelines]
Results
[Estimated energy requirement calculation. Please show your working]
[Comparison of energy and nutrient intake from WFR and FFQ to estimated energy requirement and appropriate nutrient reference values]
Table 1 [Title]
Nutrient Recommendations WFR (daily average) FFQ (daily average) Comments
Energy kJ/day Estimated energy requirement: AI EAR RDI UL Protein g/day Fibre g/day Thiamin mg/day Riboflavin mg/day Niacin mg/day Folate ug/day Vit A ug/day Vit C mg/day Vit E mg/day Calcium mg/day Iron mg/day Magnesium mg/day Zinc mg/day [Comparison of serves of food groups from WFR and FFQ to AGHE]
Table 2: [Title]
Food Group AGHE
(Servings/day) WFR
(Servings/day) FFQ
(Servings/day)
Vegetables and legumes/beans Fruit Grain (cereal) foods, mostly wholegrain, such as breads, cereals, pasta, noodles, polenta, couscous, oats, quinoa, and barley Lean meat and poultry, fish, eggs, nuts and seeds, and legumes/beans Milk, yoghurt, cheese and /or alternatives (mostly reduced fat) Approx. number of additional serves from the five food groups or discretionary choices
Discussion
5. Interpret your results.
i. Compare intakes of food groups and nutrients between the tools, and critically discuss why similarities and differences may have been found.
- FFQ looks at a broader range of general foods, and a larger span of time, so FFQ can account for outliers including special events such as birthdays and easter etc. However, a FFQ may not include all foods consumed, foods or meals not listed on the FFQ.
- A weighted 3day food record has accuracy on the types and amounts of foods consumed. However, it only tracks 3 days of intake, and does not account for outliers for other days of intake, so it is hard to decipher what is usual intake based only off 3 days.
ii. Based on your findings and the scientific literature, make recommendations for selecting the most appropriate method and improving the collection of dietary data.
Interpretation and critical evaluation of results Comparison of results to appropriate NRVs and Australian Guide to Healthy Eating (pick a few key nutrients)
Comparison to literature similarities/differences between tools
consider features/advantages/limitations of each tool (literature)
Incorporate discussion of supporting literature with discussion of results
e.g., articles that gives reasons for discrepancies between data collected from WFR and FFQ previous validation studies
Conclusion
Key findings related to original aims
Recommendations for selecting methods/collecting dietary intake data (based on findings and literature)
Appendices
[Estimated energy requirement calculation. Please show your working]
91313047434500 Foodworks
ANALYSIS SUMMARY
Avg/Day EAR EAR(%) Alerts
Weight (g) 1629 Energy (kJ) 7651 Protein (g) 76 38 202% Total fat (g) 52 - Saturated fat (g) 22 - Trans Fatty Acids (g) 1 - Polyunsaturated fat (g) 7 - Monounsaturated fat (g) 19 Cholesterol (mg) 322 Carbohydrate (g) 204 Sugars (g) 104 Added Sugars (g) 85 Free Sugars (g) 90 Starch (g) 100 Water (g) 1241 <AI
Alcohol (g) 31 Dietary fibre (g) 11 <AI, <SDT
Ash (g) 11 Thiamin (mg) 2.74 0.90 305% Riboflavin (mg) 2.55 0.90 284% Niacin (mg) 28.16 Niacin equivalents (mg) 44.10 11.00 401% Vitamin C (mg) 93.72 30.00 312% <SDT
Vitamin E (mg) 5.64 <AI, <SDT
Tocopherol, alpha (mg) 4.93 Vitamin B6 (by analysis) (mg) 0.54 1.10 49% <EAR, <RDI
Vitamin B12 (g) 2.77 2.00 139% Total folate (g) 567.53 Folate,total DFE (g) 822.66 320.00 257% Folic acid (g) 380.79 Food Folate (g) 186.74 Total vitamin A equivalents (g) 298.51 500.00 60% <EAR, <RDI, <SDT
Retinol (g) 251.89 Beta carotene equivalents (g) 281.68 Avg/Day EAR EAR(%) Alerts
Beta carotene (g) 234.76 Sodium (mg) 1643.62 Potassium (mg) 1613.19 <AI, <SDT
Magnesium (mg) 156.44 255.00 61% <EAR, <RDI
Calcium (mg) 577.45 840.00 69% <EAR, <RDI
Phosphorus (mg) 1100.95 580.00 190% Iron (mg) 5.81 8.00 73% <EAR, <RDI
Zinc (mg) 5.99 6.50 92% <EAR, <RDI
Selenium (g) 71.82 50.00 144% Iodine (g) 109.58 100.00 110% <RDI
kJ from protein (%) 17 kJ from fat (%) 25 kJ from saturated fat (%) 11 kJ from trans fat (%) 0 kJ from carbohydrate (%) 44 kJ from alcohol (%) 12 kJ from fibre (%) 1 kJ from others (%) 1 Fat as mono (%) 39 Fat as poly (%) 14 Fat as saturated (%) 46 Very long chain N3 fatty acids (g) 0.06 <AI, <SDT
F18D2CN6 linoleic (g) 5.56 <AI
F18D3N3 alpha-linolenic (ALA) (g) 1.08 F20D5N3 eicosapentaenoic (EPA) (g) 0.01 F22D5N3 docosapentaenoic (DPA) (g) 0.03 F22D6N3 docosahexaenoic (DHA) (g) 0.03 Tryptophan (g) 1 Salicylates ? Amines ? Glutamates ? GRAINS (serve) 6.2 - Refined (serve) 6.2 - Wholegrains (serve) 0.0 Wholegrains percent (%) 0 FRUIT (serve) 0.9 - Citrus, melons & berries (serve) 0.2 - Other fruit (serve) 0.0 - Fruit juice (serve) 0.7 Fruit juice percent (%) 76 VEGETABLES (serve) 0.4 Avg/Day EAR EAR(%) Alerts
- Dark green vegetables (serve) 0.0 - Red & orange vegetables (serve) 0.1 - Tomatoes (serve) 0.1 - Other red & orange vegetables (serve) 0.0 - Starchy vegetables (serve) 0.0 - Potatoes (serve) 0.0 - Other starchy vegetables (serve) 0.0 Starchy vegetables percent (%) 0 - Legumes (serve) 0.0 - Other vegetables (serve) 0.2 PROTEIN FOODS (serve) 1.9 - Red meats (serve) 0.3 - Poultry (serve) 1.3 - Eggs (serve) 0.3 - Processed meats (serve) 0.0 - Organ meats (serve) 0.0 - Seafood high in LC N-3 (serve) 0.0 - Seafood low in LC N-3 (serve) 0.0 - Nuts & seeds (serve) 0.0 - Legumes (serve) 0.0 - Soy products (serve) 0.0 DAIRY (serve) 1.3 - Milk (serve) 0.4 - Cheese (serve) 0.7 - Yoghurt (serve) 0.3 - Milk alternatives (serve) 0.0 OIL EQUIVALENTS (tsp) 4 SOLID FAT EQUIVALENTS (tsp) 7 ADDED SUGARS (tsp) 19 kJ from added sugars (kJ) 1290 kJ from added sugars percent (%) 17 ALCOHOLIC DRINKS (sd) 3.2 UNCLASSIFIED WEIGHT (g) 0.0 Unclassified weight percent (%) 0 UNCLASSIFIED kJ (kJ) 0.0 Unclassified kJ percent (%) 0 Caffeine (mg) 2 NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
ESTIMATED AVERAGE REQUIREMENT (EAR)
Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C
Vit.B6 Vit.B12
Folate-DFE Tot.Vit.A.Eq Magnesium
Calcium Phosphorus
Iron Zinc Selenium
72% EERM
1793748-101867549%
60%
61%
69%
73%
92%
139%
144%
202%
190%
305%
284%
312%
257%
Iodine
110%
0%100%200%300%
Avg/Day EAR EAR(%)
Protein (g) 76 38 202%
Thiamin (mg) 2.74 0.90 305%
Riboflavin (mg) 2.55 0.90 284%
Niacin equivalents (mg) 44.10 11.00 401%
Vitamin C (mg) 93.72 30.00 312%
Vitamin B6 (by analysis) (mg) 0.54 1.10 49%
Vitamin B12 (g) 2.77 2.00 139%
Folate,total DFE (g) 822.66 320.00 257%
Total vitamin A equivalents (g) 298.51 500.00 60%
Magnesium (mg) 156.44 255.00 61%
Calcium (mg) 577.45 840.00 69%
Phosphorus (mg) 1100.95 580.00 190%
Iron (mg) 5.81 8.00 73%
Zinc (mg) 5.99 6.50 92%
Selenium (g) 71.82 50.00 144%
Iodine (g) 109.58 100.00 110%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
RECOMMENDED DIETARY INTAKES (RDI)
17938751714572% EERM
162%
249%
232%
208%
42%
116%
206%
43%
50%
58%
110%
32%
75%
120%
73%
0072% EERM
162%
249%
232%
208%
42%
116%
206%
43%
50%
58%
110%
32%
75%
120%
73%
Energy Protein Thiamin Riboflavin Niacin.Eq Vitamin C
Vit.B6 Vit.B12
Folate-DFE Tot.Vit.A.Eq Magnesium
Calcium Phosphorus
Iron Zinc Selenium
Iodine
0%
100%200%300%
315
Avg/Day RDI RDI(%)
Protein (g) 76 47 162%
Thiamin (mg) 2.74 1.10 249%
Riboflavin (mg) 2.55 1.10 232%
Niacin equivalents (mg) 44.10 14.00 315%
Vitamin C (mg) 93.72 45.00 208%
Vitamin B6 (by analysis) (mg) 0.54 1.30 42%
Vitamin B12 (g) 2.77 2.40 116%
Folate,total DFE (g) 822.66 400.00 206%
Total vitamin A equivalents (g) 298.51 700.00 43%
Magnesium (mg) 156.44 310.00 50%
Calcium (mg) 577.45 1000.00 58%
Phosphorus (mg) 1100.95 1000.00 110%
Iron (mg) 5.81 18.00 32%
Zinc (mg) 5.99 8.00 75%
Selenium (g) 71.82 60.00 120%
Iodine (g) 109.58 150.00 73%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
ADEQUATE INTAKE (AI)
1699514-419181697355-5397544%
42%
81%
58%
72%
69% 135% 0044%
42%
81%
58%
72%
69% 135% Water Fibre Vitamin E Sodium Potassium
VLCN3 F18D2CN6 F18D3N3
0%
100%200%300%
Avg/Day AI AI(%)
Water (g) 1241 2800 44%
Dietary fibre (g) 11 25 42%
Vitamin E (mg) 5.64 7.00 81%
Sodium (mg) 1643.62 460.00 357%
Potassium (mg) 1613.19 2800.00 58%
Very long chain N3 fatty acids (g) 0.06 0.09 72%
F18D2CN6 linoleic (g) 5.56 8.00 69%
F18D3N3 alpha-linolenic (ALA) (g) 1.08 0.80 135%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
UPPER LEVEL OF INTAKE (UL)
Vitamin E
Vit.B6 Retinol Calcium Phosphorus
Iron Zinc Selenium
Iodine VLCN3
2%
1769491-1643461%
8%
23%
28%
13%
15%
18%
10%
2%
0%100%200%300%
Avg/Day UL UL(%)
Vitamin E (mg) 5.64 300.00 2%
Vitamin B6 (by analysis) (mg) 0.54 50.00 1%
Retinol (g) 251.89 3000.00 8%
Calcium (mg) 577.45 2500.00 23%
Phosphorus (mg) 1100.95 4000.00 28%
Avg/Day UL UL(%)
Iron (mg) 5.81 45.00 13%
Zinc (mg) 5.99 40.00 15%
Selenium (g) 71.82 400.00 18%
Iodine (g) 109.58 1100.00 10%
Very long chain N3 fatty acids (g) 0.06 3.00 2%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
SUGGESTED DIETARY TARGETS (MINIMUMS)
Fibre38%
Vitamin C 49%
Vitamin E 40%
Folate-DFE
Tot.Vit.A.Eq24%
Potassium 34%
VLCN3 15%
1730375-1196340274%
00274%
0%100%200%300%
Avg/Day SDT-Min (%)
Dietary fibre (g) 11 28 38%
Vitamin C (mg) 93.72 190.00 49%
Vitamin E (mg) 5.64 14.00 40%
Folate,total DFE (g) 822.66 300.00 274%
Total vitamin A equivalents (g) 298.51 1220.00 24%
Potassium (mg) 1613.19 4700.00 34%
Very long chain N3 fatty acids (g) 0.06 0.43 15%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
SUGGESTED DIETARY TARGETS (MAXIMUMS)
Sodium
0%
82%
1519936-174887100%200%300%
Avg/Day SDT-Max (%)
Sodium (mg) 1643.62 2000.00 82%
NRVs based on: Female, 19 years, 63 kg, 166 cm, Moderate Activity
GOALS (MINIMUMS)
Unable to show graph - no valuesGOALS (MAXIMUMS)
Unable to show graph - no valuesRATIO ENERGY FROM PROTEIN, FAT, CARBOHYDRATE AND ALCOHOL
%kJ-Protein 17% %kJ-Fat 25% %Sat Fat 11% %Trans Fat 0% %kJ-Carb 44% %kJ-Alcohol 12% %Fibre1% %kJ-Others 1% 1576197-13785200%10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
RATIO POLY, MONO AND SATURATED FATS
1729867157571Poly-14%
Sat-46%
Mono-39%
FOOD LIST Ingredient Weight(%)
Mixed drink 52.2
Chicken 6.5
Lasagne (lasagna) 6.1
Juice 5.4
Noodle 4.91
Bread 4.15
Strawberry 4.09
Yoghurt 3.68
Dumpling 3.68
Egg 2.78
Croissant 1.37
Cheese 1.04
Bar 0.98
Avocado 0.82
Chocolate 0.72
Steamed bun 0.61
Spread 0.51
Margarine spread 0.41
