NU4005 and DT4005 HUMAN NUTRITION 2020-21

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NU4005 and DT4005 HUMAN NUTRITION 2020-21
Nutrition Skills Workbook
You are required to demonstrate your skills and knowledge in nutrition science through the development of a workbook based on the practical sessions.
There are different parts to this workbook, each part related to a practical session, and these should be compiled into one workbook which you can format yourself.
The first assessment is formative and will not count toward your final mark.
However, the summative assessments will contribute towards your final mark for this module.
Checklist for the Nutrition Skills Workbook:
Title: Nutrition Skills Workbook
Contents page; Should list the individual practical sessions and the appendices
Appendices: These should include your dietary assessment
– Using McCance and Widdowson’s ‘The Composition of Foods’ – available in the library or online (https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid)
Create a table (example provided below) to show the energy (kcal) and macronutrient composition (carbohydrate, fat, and protein) for the staple food ingredient (e.g. rice, potato etc.) in each of the recipes in their raw (uncooked) form. Macronutrient composition should be provided as g/100 g and as %energy.
Table 1: Nutrient composition of staple foods
Staple Ingredient
Energy (kcal/100g)
Carbohydrate
Fat
Protein
g/100g
%energy
g/100g
%energy
g/100g
%energy
Rice 
 
 
 
 
 
 
 
Potato 
 
 
 
 
 
 
 
etc. 
 
 
 
 
 
 
 
[10 marks]
Comment briefly on the relative amounts of carbohydrate, protein and fat in the staple foods used in the recipes in the practical
[3 marks]
How much of each of the following foods would you need to provide 10 g carbohydrate?
Food
g food to provide 10 g CHO
~Household measure size (e.g. 2 tbsp)
Boiled potato 
 
 
Rice (uncooked weight) 
 
 
Pasta (uncooked weight) 
 
 
Bread (wholemeal) 
 
 
[4 marks]
Which food group provides the largest percentage contribution to carbohydrate intake for adults in the UK? (clue NDNS data for years 5 &6 – adults are aged 19 – 64 y).
How would you reference this information in a report (clue Harvard reference style – see Library website for referencing)
[4 marks]
What are the DRVs for fibre by age group in the UK? (clue – SACN proposed new DRVs in 2015)
[4 marks]
What are the current mean (average) intakes of fibre (non-starch polysaccharide (NSP)) by age group in the UK (provide values for males and females combined)? (clue NDNS data for years 5 &6)
[5 marks]
Summative Assessment: Using McCance and Widdowson’s ‘The Composition of Foods’ – available in the library or online (https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid)
For your named low and normal/high fat dairy recipe pair only (e.g. low vs. high fat macaroni cheese):
a) Create a table(s) to show the amount (g) of carbohydrate, fat and protein provided by the ingredients in each recipe; and sum the values to show the total amount of carbohydrate, fat and protein in each recipe.
[10 marks]
Use the data from your table(s) to calculate the total energy (kcal) of each recipe. Show your working and add the values to your table(s) as row(s) or column(s).
[8 marks]
Calculate the %energy provided by fat in each recipe. Show your working and add the value to your table(s) as a row/column
[4 marks]
Comment briefly on the extent to which the recipe modification (fat reduction) has changed the nutritional composition.
[4 marks]
Use the ‘UK Government Guide to Creating a Front of Pack (FOP) nutrition label’ to determine the colour code for the fat content of the recipe pairs (show your working and see Annex 3 in

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[5 marks]
Summative Assessment: Using Nutritics
2) For your named recipe pair (e.g. Shepherds Pie and Shepherds Pie: modified version) only:
Analyse the energy and macronutrient content of your recipes. Create table(s) to show how the recipes vary in terms of energy, protein, carbohydrate and fat content in both absolute (g) and relative (%energy) terms.  (Do NOT copy and paste tables from Nutritics.  However, you should attach the output of the Nutritics analysis to your workbook)
[14 marks]
In relation to the sections of the Eatwell Guide and the nutritional analysis (Nutritics), comment briefly on how the recipe modification has changed the nutritional composition of the meal.
[6 marks]
Outline any further modifications you might make to further improve the nutritional value of the recipe.
[4 marks]
How much of each of the following foods would you need to provide 20 g protein?
Food
g food to provide 20 g Protein
~Household measure size (e.g. 2 tbsp)
Chicken breast (raw weight)
 
 
Red kidney beans (uncooked weight)
 
 
Green lentils (uncooked weight)
 
 
Cod (raw weight)
 
  
Milk (whole cows)
 
  
Wholemeal bread
 
  
[8 marks]
Summative Assessment: The IGD (Institute Grocery Distribution) produce voluntary guidance for the food and grocery industry (https://www.igd.com/charitable-impact/healthy-eating/voluntary-guidance), including a guide on how to calculate fruit and vegetable portions in composite foods.  You will need to register to download this guidance.
3) For the following recipe:
Butternut squash soup (Serves 4)
 INGREDIENTS ·       1 butternut squash – peeled and cubed·       2 cloves garlic (unpeeled)·       1 large onion, chopped·       Chicken stock cube·       Olive oil for frying (approx. 15mls)·       25 g parmesan cheese grated·       1 chilli – deseeded·       Thyme leaves·       salt and pepper 
 METHOD(Prep time 30 min, Cooking time 40 min) 1.       Mix together the squash, thyme, garlic and a sprinkle of dried chilli flakes with enough olive oil to coat.2.       Roast the veg at 200 C until the squash is starting to caramelise and is soft.3.       Fry the onion in olive oil until soft.4.       Mix onion, garlic (squeezed from its skins), squash, and stock and use hand blender to make a smooth paste.5.       Stir in parmesan6.       Season to taste.7.       Add single cream and extra chilli flakes to taste. 
Using guidelines as provided by the IGD, estimate how many portions of fruit and vegetables are available in a serving.
[6 marks]
Summative Assessment: 24-hr Dietary Recall
4) Using the 24-hr dietary recall undertaken during the tutorial:
Summarise the food and beverage intake of the 24-hr period in tabular format.
[6 marks]
Comment briefly on the nutritional adequacy of your 24-hr intake in relation to the Eatwell Guide. (https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/528193/Eatwell_guide_colour.pdf)
[16 marks]
Comment briefly on the strengths and limitations of this approach (24-hr dietary recall) to assess food and beverage intake for an individual.
[5 marks]
The government also provide dietary recommendations for energy and nutrient intake (see ‘Government Dietary Recommendations’ via this link https://www.gov.uk/government/publications/the-eatwell-guide). Explain whether these recommendations should be used to provide guidance on the dietary adequacy for this individual.
[4 marks]

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