EDGU 1003: Week 8 tutorial
Dietary Assignment Q & A
Part 1: Dietary Analysis
• Main requirement of this section is an analysis of personal diets (i.e. data from
food record) compared against guidelines for your demographic, followed by a
discussion highlighting potential diet-disease links (i.e. health consequences
related to nutrition intake).
o E.g. If sodium intake exceeds NRV recommendations, what potential health condition(s)
could this lead to?
• Prioritise highlighting diet-disease links resulting from significant over or under-
consumption of nutrients due to word count limit; you are encouraged to address
all nutrients analysed briefly, however.
Part 1: Dietary Analysis (cont.)
• Remember to include a description of age/gender/PAL for context.
o Any other personal information relevant to personal diets can also be included, e.g.
personal goal may be body building.
• Any 3 micronutrients can be chosen for your analysis.
o Provide reasoning to why & how those specific micronutrients are important to your
demographic (e.g. because of age, gender, dietary choices?). Some examples:
▪ Vit B12 for someone on a vegan diet as it is hard to obtain through this way of eating.
▪ Iron for females
▪ Vitamin C for people who eat a lot of processed foods and few fruit and vegetables.
▪ Sodium – if you are worried you consume too much salt
• Support your discussion points with peer-reviewed citations.
Part 1: Food record & photos of meals table
• Remember to include these tables when you submit your assignments!
o Can be submitted as a separate file to the main report.
• For the food record table, ensure you identify individual foods in mixed meal with each
ingredient listed as a separate row.
• Recommended intakes for sugar & saturated fat must be represented with "<" symbol.
• Herbs/spices are examples of ingredients typically used in trace amounts, thus do not
typically contribute significant nutrients to an overall diet. Do include these however as
these provide some contribution to micro-nutrient intake.
Part 1: Food record & photos of meals table
(cont.)
• Supplements can be included in the food diary table if it affects any of the three micro-
nutrients students choose to analyse.
• Do not forget to record fluids (e.g. water, coffee, tea, etc.)
• If unable to find the exact ingredient in the AFCD, consider a suitable alternative.
o Information from NIP can be used as last resort if unable to find a suitable alternative, however, this
must be indicated in their FR table.
• A selfie or a photo id must be included with food pics for authenticity, i.e. proof the meal is
yours & not a random/googled image.
o Hide/black out confidential details (e.g. passport number or SID) if you are using a form of photo ID.
Part 2a - Sports Nutrition Requirements
• Begin with an introduction to the chosen sport, followed by a description of the physical requirements,
before presenting data on specific nutrition requirements for elite level athletes.
• Create a fictional athlete, or use the demographics of a well-known athlete in that sport to calculate
their requirements. This will make it easier to draw direct, clear & logical comparisons in part 2b.
o For example, assume your energy intake from the food record table is 9000 kJ/d. If an article recommends an athlete
consumes 200 kJ/d/kg bodyweight of energy it would not be accurate to compare that directly to your intake of 9000 kJ/d as
the units are different. Hence, the athlete’s recommended energy requirements of 200 kJ/d/kg bodyweight must be
multiplied by the athlete’s weight. If the athlete is 65 kg this would be 200 kJ/d/kg BW x 65kg = 13 000 kJ/d, which is a value
that is suitable for comparing against 9000 kJ/d.
o Calculations can be presented in a table.
• Discussion points must be supported with peer-reviewed citations.
Part 2b - Compare & Contrast
• The main focus of this section is an analysis on how & why nutrition
requirements differ for an athlete vs personal diets.
• Suggest including data from parts 1 & 2a for context.
• Discussion points must be supported with peer-reviewed citations.
Marking rubric: Part 1 – Dietary Analysis
• Correctly identified and/or calculated requirements relevant to a
demographic.
• Incorporated/referred to correct terminology (NRVs, AMDRs, RDI, etc.) &
provided explanation to the purpose/relevance of these recommendations.
• Correctly & thoroughly highlighted diet-disease links specific to personal
diets.
• Have peer-reviewed sources been used to support discussion points?
Marking rubric: Part 1 - Food record & photos
of meals table
• Organisation of food record table
• subheading to describe day of recording & meals (e.g. Day 1 – Breakfast)
• have individual ingredients in mixed foods been separated out into individual rows?
• spelling errors
• missing or incorrect data
• significant figures (up to you how many sig figures you choose to use - just be consistent)
• ensure units are clearly specified in column heading. No need to repeat units in the rest of the table
if already provided in column heading.
• Have both tables been appropriately labelled?
• Some marks will be deducted if food pics are not accompanied with a selfie/photo id.
Marking rubric: 2a – Sports nutrition
requirements
• Has the sport been comprehensively described?
• Is data describing nutrition requirements for an elite athlete in the chosen
sport adequately thorough & specific?
• Have requirements for training/competition vs recovery been clearly
distinguished?
• Have fluid recommendations & supplementation protocols been included?
• Have peer-reviewed sources been used to support discussion points?
Marking rubric: 2b – Compare & contrast
• Have clear & accurate comparisons between the requirements of the
elite athlete vs personal diets been made?
• Has an explanation as to why those differences exist been provided?
• Have peer-reviewed sources been used to support discussion points?
Marking rubric: Organisation / Conceptualisation
• Is the overall flow of the report logical & cohesive?
• Use of paragraphs and/or sub-headings.
• Have all tables/figures included with report been cross-referenced?
• Remember to check for spelling, punctuation & grammatical errors.
• Fine to use 1st person for part 1 & 2b however, avoid colloquial terminology as
this is a formal report.
• Pay attention to formatting/layout if submitting food record & photos of meals
with main report
• Some marks deducted if layout isn’t appropriate for formal report.
• Use section breaks & page layout. Remember, it is fine to submit the tables as a separate file if unsure
how to do this.
Marking rubric: Referencing
• Use APA 7th style for in-text & reference list.
• Reference the NRVs, AFCD, FSANZ & WHO as these are key sources used in your
analysis.
o Should be done in main discussion & can also be included with table headings or footnotes at bottom
of food record table.
• Suggest referencing the NRVs pdf document instead of individual nutrient web
pages for ease.
o Link to this was provided in wk 4 tutorial: https://www.nhmrc.gov.au/about-us/publications/nutrient-
reference-values-australia-and-new-zealand-including-recommended-dietary-intakes
Miscellaneous FAQs
• In-text citations do go towards the word count, however, the reference list & text/data
presented in tables, do not go towards the word count.
• There is a 10% leeway on the word count limit for each section.
• Aim for a minimum of 10 peer-reviewed citations.
• Do look through the recommended readings as some good sources are provided there.
• Aiming for an HD? Pay attention to the breadth & quality of references used, as well as
how cohesively & logically concepts are linked throughout the assignment. These will be
carefully considered when marks are allocated for each section.
• Re-visit weeks 2 & 4 tutorials to help guide you through Part 1.
Questions?