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Massey University Examination for 214.131

Introduction to Food and Nutrition

2020/214.131

MTU

Massey University

Manawatu Campus

Examination for 214.131 Introduction to Food and Nutrition

Semester one 2020

________________________________________________________________________________________________

Time allowed 40 hours.

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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

too.

1.

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.

(3 marks)

2.

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)

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3. Kim recorded what she ate for one day. Compare this to New Zealand’s Food Based Dietary

guidelines and discuss.

(7 marks)

4.

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

calculations.

b. Explain these tables to Kim, including what the abbreviations mean and which nutrients she

might consider changing her intake.

(12 marks)

Kim’s

intake

7400

51

EAR

RDI

AI

UL

SDT

Energy (kJ)

Protein (g)

Carbohydrate (g)

Sugar (g)

211

94

Fat (g)

73

Saturated fat (g)

Fibre (g)

24

13

Vitamin A (µg)

Vitamin C (mg)

Calcium (mg)

Iron (mg)

1882

29

602

10.2

2689

Sodium (mg)

Kim’s intake

Intake as % of energy

AMDR

Protein (g)

51

Carbohydrate (g)

Fat (g)

211

73

Saturated fat (g)

24

2020/214.131

MTU

5.

For two (2) of the nutrients explain to Kim why a change is relevant to her, or the

consequences of not making any change.

(5 marks)

6.

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).

(5 marks)

7.

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

requirement.

(5 marks)

8.

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.

(2 marks)

9.

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.

(7 marks)

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10.

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?

(4 marks)

After reading the post on Kim’s facebook page you did a quick google search and found an

11.

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.

(2 marks)

12.

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

choosing foods.

(5 marks)

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13.

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?

(5 marks)

Section B: Choose SEVEN (7) questions in the following section for a total of 35 marks.

1.

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.

(5 marks)

(5 marks)

2.

Explain to Kim what is meant by “diet related chronic disease” and outline aspects of her diet

related to risk.

3.

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..

(5 marks)

4.

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.

(5 marks)

5.

Kim is planning on running an amateur marathon. She asks your advice about what and when

she should drink.

(5 marks)

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6.

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

each.

(5 marks)

7.

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.

(5 marks)

8.

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?

(5 marks)

9.

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?

(5 marks)

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2020/214.131

MTU

LABELS for Q13 Section A

2020/214.131

MTU

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