Diet Analysis Report

Aims from course outline:
To increase awareness and interest in food and food ingredients
To introduce students to foods and their chemical and nutritive components
To develop an understanding of the relationships between food composition and health
Outcomes covered at least in part
To describe the nutritive components in food and their functions
To be able to distinguish sources of information about food and nutrition that are
supported by science based evidence from those which is not

Length: Diet record as recorded PLUS max 3 pages including tables or figures. (There is no need for an introduction etc.)
Software: Use https://www.myfooddata.com/ for obtaining the results of your diets.
Content: A brief analysis* of the diet record

Specifically cover the details below.
-The diet record as collected (10)
-Graph and comment on where the energy (calories) comes from. (25)
-Result of protein intake and comment compared to estimated requirement (10)
-Graph and comment on distribution of macronutrients (20)
-Comment on protein quality (amino acids results) (15)
-Specific comments about 2 vitamins and 2 minerals of interest based on the RDI (15)
-Any references used. (5)
Total marks (100)

*This means not only demonstrating being able to do the tracking but also interpreting results.
Associated material is provided on the learn site, during lecture and in the practical classes. “Healthy eating guidelines” “Collecting dietary information” “Diet analysis report”

 Energy requirement for a healthy adult (approx.) = 8400 kilojoules (kJ) a day (approximately 2000 Kcalories/day)
 Protein: 50 g/day for women, and 60 g/day for men (adults)

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