For students to gain experience in determining their dietary intake, energy intake and expenditure and the measurement of anthropometric factors used in the determination of body composition.
Upon completion of the assignment, the student should be able to:
1. More adequately explain weight gain, loss or maintenance in relation to energy expenditure.
2. Compare individual intakes of carbohydrate, fat and protein with recommended levels as a percentage of energy intake.
3. Assess individual dietary intake adequacy utilising various nutrition tools.
4. Take basic anthropometric measurements.
5. Calculate energy expenditure from Basal metabolism and physical activity.
A. Anthropometric Measurements
B. Energy expenditure
C. Record and analysis of dietary intake
D. Energy balance
E. Evaluation of dietary intake

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a. What are the current recommendations for total fat and saturated fat intake?
According to the Australian Nutrient Reference Values (NRVs), how does your saturated fat intake compare?
What are the health implications of consuming too much saturated fat?
How could you (or individuals in general) decrease saturated fat intake if above the recommended intake?
The current recommendations for total fat and saturated fat intake according to the Australian Nutrient Reference Values are 20 to 35% of total energy for total fat and 10% for saturated fat. My saturated fat intake of 11.96% is above upper limit for saturated fat of 10%. Consuming too much saturated fat is known risk factor for heart disease (Micha &Mozaffarian, 2010). The decrease in saturated fat consumption could be achieved by identifying the foods with highest content of saturated fats in diet and then reducing or replacing those foods with similar but with lower fat content.
b.According to the NRV’s, how does your fibre intake compare?
Discuss in relation to how this impacts health.
How could you (or individuals in general) improve your dietary intake of fibre if below the current recommended intake?
My daily intake of fibre for the recorded period was 24.65 grams which is below the recommended intake for my age group and sex of 30 grams. This could negatively impact health as adequate intake is related to reduction is coronary heart disease (Threapleton et al.,2013). It is also linked to reduction in cholesterol levels and normal weight. I could improve dietary intake of fibre by identifying foods rich in fibre such as fruits and vegetables and introducing more into the diet. The alternative solution is to use fibre as dietary supplements.
c.Discuss the sources of iron containing foods that you consume and how your daily intake compares to the NRVs. How can iron absorption be improved?
The most important sources of iron in my diet list were wholemeal bread, cashews and cheesecake. My total daily intake of iron was 14.9 mg which is above recommended value of 8 mg for my age and sex. The absorption of iron can be improved by using food that contain organic form of iron (like hemoglobin in meat) and also by using reducing agents because iron is better absorbed in reduced form....

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