Examination for 214.131 Introduction to Food and Nutrition
Semester one 2020
Time allowed 40 hours.
Type your answer on this document and upload to stream drop box by midnight June 30 .
This is an open-book, take-home exam. All work must be your own.
No part of this exam may be retained or shared for any purpose.
Section A: Answer ALL parts. Total 65 marks
Section B: Answer SEVEN (7) questions. Total 35 marks
TOTAL= 100 marks
Instructions: Type answer directly into the box below the question you are answering. Words and
sentence structure must be your own. We suggest you first answer the questions without using other
resources, then as needed refer to resources to fill in details.
The questions can generally be answered in½pageorless. Theanswershouldbeclearandconcise
for full marks.
Technical problems or questions regarding the exam please email Janet J.L.Weber@massey.ac.nz
Any clarifications will be posted on Stream.
Section A: answer ALL parts of this section. 65 marks total.
Your good friend Kim heard that you are taking a nutrition course and is asking you questions about
her diet. She has lost some weight this year and has been feeling tired. (Kim is 19 years old, 168 cm
tall and weighs 73 kg.). This is her first year at Massey and she’s living in the halls. She likes to ‘eat
healthy’ but sometimes finds it challenging when her friends are having hot chips and she wants them
Kim asks you to evaluate her diet. You are busy with assignments but want to help. What do
you think would be the ‘best’ way to evaluate it at this point? Justify your answer.
What other types of nutritional assessment might be relevant, for example if she were to go to
a health professional? Explain and be specific. (3 marks)
3. Kim recorded what she ate for one day. Compare this to New Zealand’s Food Based Dietary
guidelines and discuss.
Below is result of nutrient analysis for Kim’s 1 day food record.
a. Complete the tables using the Australia New Zealand Nutrient Reference Values. Show
b. Explain these tables to Kim, including what the abbreviations mean and which nutrients she
might consider changing her intake.
Saturated fat (g)
Vitamin A (µg)
Vitamin C (mg)
Intake as % of energy
Saturated fat (g)
For two (2) of the nutrients explain to Kim why a change is relevant to her, or the
consequences of not making any change.
Kim worries a bit about her health and is pleased that she has recently lost weight. She
volunteers to take part as a participant in a postgraduate student’s research project in the Human
Nutrition Research Unit. The project involves various methods of assessing body composition and the
postgraduate student will measure Kim using scales and a stadiometer (to measure height and
determine BMI), a tape measure (to measure waist circumference) and the BodPod. Kim’s waist
circumference is 85cm and the % body fat from the BodPod measurement is within the normal range
for body fat for women (25-31%).
Discuss what you would say to Kim when she shows you the results and asks what the numbers mean
(include the calculation of Kim’s BMI).
Kim tries to do about 1 hour physical activity every day. She has recently been feeling tired
and wonders if she’s eating enough. Discuss her energy intake compared to estimated energy
A friend suggested that Kim might be tired because she’s eating too much sugar. They said
that the fast energy gets used quickly meaning that she doesn’t have any energy left when it’s time to
exercise. Explain to Kim your thoughts on that suggestion.
Explain to Kim the difference between complex and simple carbohydrates, give an example of
a food source of each and briefly describe the processes of digestion and absorption of carbohydrate
from the date-nut bliss balls as they travel through the digestive tract.
Kim posts a link to an article about adding coconut oil to coffee to boost energy. Kim asks
you about it. What are your thoughts on the article? How does the information fit with what was
covered in your nutrition class/ textbook?
After reading the post on Kim’s facebook page you did a quick google search and found an
article that addresses the claim that coconut oil causes weight loss. The article includes a brief
summary of three clinical trials. Comment on the strength of this evidence.
Kim read something about phytochemicals and asks if they are helpful or just another ‘fad’.
What can you tell her about the benefit of phytochemical and if/how she could consider them when
Kim buys breakfast cereal to eat in her room. Explain to her the relevant differences between
Cereals A & B (labels on the last page of this exam document). Which would be a better choice in
terms of nutrition and why?
Section B: Choose SEVEN (7) questions in the following section for a total of 35 marks.
How does Kim’s diet compare to diet of other New Zealanders of the same age? Refer to two
different surveys, and report on at least 3 foods/nutrients.
Explain to Kim what is meant by “diet related chronic disease” and outline aspects of her diet
related to risk.
Kim likes the idea of ‘healthy eating’ but there are some challenges in implementing your
ideas. List and discuss personal, social and environmental factors that are possibly influencing her
choice of food..
Kim asks your advice about her weight. She is particularly interested in your opinion about
why she is not achieving her target weight loss and what you would recommend as the best approach
to managing her weight.
Kim is planning on running an amateur marathon. She asks your advice about what and when
she should drink.
Discuss how and why iron requirements vary between ‘non-pregnant, non-lactating women’,
‘pregnant women’ and ‘lactating women’. Outline the consequences of iron deficiency anaemia for
Discuss the Five (5) main factors that influence microbial growth and show how they can be
manipulated to control the growth of micro-organisms in food products.
A friend challenges you to a ‘most sustainable diet’ competition. What are some of the
aspects of sustainability you could incorporate and what foods might you choose?
During the Covid-19 lockdown foodbanks around the country reported increased numbers of
people requesting food parcels. Explain why this is evidence that people lack food security. What
could be done to help achieve food security?
LABELS for Q13 Section A