Reference no: EM133654700

Interpret and use information about nutrition and diet

Assessment - Nutrition and diet

Question 1.
Provide three (3) examples of credible sources which contain general information about nutrition and diet.

List three (3) criteria that make these sources of information about nutrition and diet credible.

Question 2.

Dieticians, nutritionists, and naturopaths are all health professionals who provide advice to clients. Outline the differences between these professions regarding the roles, responsibilities, and any limitations on their scope of practice.

(In text references required)

Question 3.
Provide three (3) examples of when you would refer a client for further nutritional and / or dietary advice beyond your scope of practice.

Question 4.
Access the Australian Dietary Guidelines at the link below and briefly describe why they are important and how they are relevant to your future practice. Consider diet and nutrition across the lifespan. The Australian Dietary Guidelines | Australian Government Department of Health and Aged Care

Question 5.
In your own words, describe the purpose of the Nutrient Reference Values. How do they differ from the Australian Dietary Guidelines?
(In text references required)

Question 6.
Drag the structural component and match its main role to the digestive system component.

Digestive system component	Structural component	Main role
Gastrointestinal tract
Accessory organs

Question 7.

You have a client who is interested in learning more about healthy diets. List four (4) key nutritional principles as recommended by the Australian Dietary Guidelines.(4 points)(In text references required)

Describe four (4) health implications of food choices.

(In text references required)

Question 8.

How might diet and nutritional choices place people at risk of acquiring the following chronic diseases or conditions? Include at least two (2) points for each.

(In text references required)

diabetes
cardiovascular
obesity
eating disorders

Question 9.
What is a macronutrient?

(In text references required)

Complete the following table. Identify the five (5) food groups according to the Australian Dietary Guidelines and for each of the life stages in the table, identify recommended daily intake (RDI).

	Vegetables and legumes Recommended daily serve	Fruit Recommended daily serve	Grain (cereal) Recommended daily serve	Lean meats and poultry, fish, eggs Recommended daily serve	Milk, Yogurt, cheese Recommended daily serve
Male Child age 4
Female Adolescent age 14
Pregnant woman

Question 10.

Use the following table. Drag and drop the descriptions and impacts to match the diets.

Diet	Description	Impact
Diabetic
Coeliac/gluten free/low gluten
Low cholesterol
Low fat
Sugar free
Vegetarian
Vegan
Diets specific to cultural or religious groups

Question 11.

Consider the 4 food labels in the table and specify how much of each of the below is contained in the product, and then rank from 1-4 (low to high) according to sugar content per 100gms:
(16 points)
Sodium per 100gms
Total fats per 100gms
Carbohydrates per serving size

Label Sodium per 100gms Total Fats per 100gms Carbohydrates per serving size Ranking low to high for sugar per 100gms

Question 12.

Identify two (2) food additives and two (2) preservatives. Describe why these are used and why you may advise clients to avoid them. Use the food additives advice from the Better Health Channel at https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/food-additives.
In text references required.

Question 13.
What is the primary difference between a food allergy and a food intolerance?
In text references required.

List four (4) of the most common food intolerances in Australia.
In text references required.

Question 14.
Outline three (3) strategies that could be used to help clients increase their fluid intake.
In text references required.

Question 15.
Identify five (5) influences on food choices for individuals. Consider cultural and social influences.

Question 16.
Your client asks you about nutritional supplements. Your friend sells a brand of nutritional supplements, which you believe are good products. Describe your ethical responsibilities, any potential conflict of interest and scope of practice issues within this scenario.

Assessment 2 - Nutrition and diet

Question 1.
Explain the term Recommended Dietary Intake (RDI).

In text references required.

Complete the table below for adult RDI. Ensure you reference your source in the box provided.

Calcium
Iron
Vitamin B12
Vitamin C
Vitamin D
RDI's for nutrient
Function within the body

Food sources

Symptoms of toxicity
Health implications of deficiency
References

Question 2.
Explain the term antioxidant (as it applies to foods).
In text references required.

What are the nutritional benefits of antioxidants?
In text references required.

Identify three (3) antioxidants and a good food source for each.
In text references required.

Question 3.
Describe what is meant by a drug-food interaction and provide one (1) example.
In text references required.

What are alkaline and acidity charts, and do they inform healthy eating?
In text references required.

Question 4.
What are the nutritional effects of:
processing food
cooking food
storage of food

Include one (1) comment for each point.
In text references required.

Question 5.
Briefly describe two (2) current trends associated with nutrition and diet. Include reference to health benefits or risks.
In text references required.

Your client has been following the Cabbage Soup Diet for the last two weeks. Conduct some research into this diet and briefly describe it. State what advice you would give your client regarding any positive and negative health implications of following this diet.
In text references required.

Question 6
You are working at a local practice and are aware of recent updates to the ‘Eat for Health Educator Guide' published by the Australian Government Department of Health and Ageing. How do these updates impact upon your professional responsibilities within the practice?

Assessment 3 Case studies

Overview of assessment

This assessment will be conducted in triads with one student taking the role of the remedial massage therapist, another taking the role of the client and the third acting as an observer. You will take the role of remedial massage therapist 3 times.

Each of the students in the triad will be given a scripted scenario. Scenarios relate to nutrition/diet issues commonly raised by remedial massage clients.

Purpose:
To assess your knowledge and understanding required to interpret and use basic information about nutrition and diet, consistent with the Australian dietary guidelines, in the context of providing remedial massage to individual clients.

You must demonstrate that you have:
used critical thinking skills to review and distil information about nutrition and diet
used information about nutrition and diet within the scope of a remedial massage therapist in the provision of services to at least 3 different people.

In preparation for undertaking this assessment, you are to attend the scheduled workshops. You may also like to refer to the recommended resources for additional information listed in the ‘Student Unit and Assessment Outline'. Support is available from your lecturer; some guidance will be given in workshops and students may approach the lecturer on an individual basis.

You are allowed two (2) attempts at the three role plays.

The assessor will be observing and assessing your performance and knowledge.

Tasks to be assessed
The tasks you will be observed undertaking are:
Provided appropriate and accurate information about nutrition/diet according to scenario
Stayed within scope
Recommended appropriate referral.