Assessment task 3
Nutrition analysis
(FoodWorks)
NUTR101
Introduction to Nutrition
Assessment task introduction
It is important to assess nutritional status as it can prevent deficiency, optimise body
stores for specific nutrients, optimise biochemical and physiological function, and
minimise risk factors for several chronic diseases. Nutritional assessment consists
of collection and analysis of anthropometric, biochemical, clinical and dietary data.
For this assessment task, you will assess a client’s three-day food diary and
interpreting your findings. This assessment task has two parts: 1) a three- day food
diary and FoodWorks output; and 2) a report interpreting the FoodWorks output and
3) making recommendations based on topical nutrition issues.
You should include a reference list using APA7 conventions. This should be a single
reference list at the end of report.
Due date:
See unit outline
Weighting:
50%
Length and/or format:
Report style, 2000 words (including in-text
citations, excluding reference list)
Purpose:
Require students to demonstrate
application of knowledge and skills
developed in the unit
Learning outcomes assessed:
LO1, LO2, LO3, LO4
How to submit:
Submission of this assessment task will occur
via Canvas
Return of assignment:
Feedback will be returned within 3 weeks of
submission
2 | NUTR101, ASSESSMENT TASK 3
Instructions
A short term, food diary is a popular quantitative method used for measuring an
individual’s current dietary intake. You will be required to enter a 3?day food and
drink diary using FoodWorks Online, a computerised nutrient analysis program. You
will analyse your client’s food diary, calculate the food and nutrient intake, assess the
nutrition profile, and make recommendations using a peer?reviewed, evidence?
based approach. More information about your client is provided in Appendix 1.
Before you begin, enter your client’s 3-day food diary into FoodWorks (Appendix 1),
a computerised nutrient analysis program. You should enter the 3-day diary into one
food record and interpret the average of the 3 days. The FoodWorks analyses are to
be submitted as a separate attachment along with your report. It should include: (i) 3
day food record (ii) Nutritional analysis which includes the EAR, AI, UL, RDI, SDTs
and Ratio energy from protein, fat, carbohydrates, fibre and alcohol and (iii) Recipes
including nutritional analysis.
Part 1 (200-250 words)
Discuss whether your client is meeting the “Recommended Number of Serves for
Adults” for the five food groups. Include a table that shows this comparison.
Comment on the key foods and drinks that contributing to the recommendations, and
identify whether there are any foods that are missing.
Part 2 (350-450 words)
Compare your FoodWorks analysis against the Nutrient Reference Values to:
a) Calculate your clients estimated energy expenditure using the Schofield’s
equation (Appendix 2). Show your working.
b) Assess whether your client is in energy balance and discuss any implications
of this.
c) Identify whether your client is at any risk of any nutritional deficiencies or
excesses and consider the implications of these deficiencies or excesses.
Discuss what foods in the diet are contributing to these deficiencies or
excesses.
d) Discuss how well your client meets the Suggested Dietary Targets (SDTs)
and what the implications of meeting/not meeting the targets are.
Part 3 (200-250 words)
a) Prepare a table comparing carbohydrate, protein, and fat intake (including
saturated fat) as a % contribution to total energy intake against the
Acceptable Macronutrient Distribution Ranges (AMDRs). See Appendix 3,
Table 1 which can be used as a template.
b) Discuss whether the client meets their recommendations with respect to the
AMDRs. What are the implications of not meeting these recommendations?
Part 4 (150-200 words)
3 | NUTR101, ASSESSMENT TASK 3
Interpret your client’s blood lipid results. Explain which foods in the diet may be
contributing to the results and justify any nutritional recommendations you make.
Part 5 (100-150 words)
With reference to your FoodWorks analysis, calculate your client’s protein intake in
grams per kilogram body weight per day (g/kgbw/d). Using all the information
provided to you, comment on whether your client’s intake is appropriate. Use
credible sources to justify your argument.
Part 6 (250-300 words)
Your client has signed up for a half-marathon later in the year as part of their ‘healthkick’ and would like to better understand their sweat rate as part of his preparation.
The client weighs themselves in their undergarments before exercise, before running
for 90 minutes, trying to simulate half-marathon conditions as much as possible.
After drying off, the client re-weighs themselves.
a) Based on the data provided in the appendix 1 (Client details – Sweat testing
results), calculate the client’s sweat rate per hour. Show all working.
b) Calculate the client’s %dehydration after their 90-minute run. Show all
working.
c) Assuming the client consistently drinks the same amount of fluid every hour
over the course of a race, discuss whether the current fluid plan (Appendix 1:
Client details – Half-marathon fluid replacement plan) is appropriate for the
marathon if they expect to finish in 2.5 hours. Assume that the conditions on
the day of the race are the same as during testing in Part a. Show working as
necessary.
Part 7. (150-200 words)
The client would like to best understand how to improve their nutrition in the postexercise/post-training phase. The client’s post-exercise meals are represented by
the foods reported at dinner on each night of the 3-day food record, as this is within 1
hour of finishing their training. With reference to the food record, discuss whether the
client’s post-exercise meal choices are appropriate. If appropriate, explain why. If
not, recommend alternative meals or foods. Justify your explanation and/or food
choices with reference to scientific literature.
Part 8. (150-200 words)
The client reports having a family history of hypertension. With reference to the food
record, make 3 nutrition recommendations that would assist in the prevention of
hypertension in the future. Justify your recommendations with reference to scientific
literature.
Part 9. (150-200 words)
The client is interested in the use of supplements to improve their marathon
performance. Suggest 2 supplements that would be appropriate in the lead up to and
for the event. Explain why they may help. If necessary, justify your choices with
reference to the client’s food diary and/or use scientific literature to support your
recommendations.
4 | NUTR101, ASSESSMENT TASK 3
Notes:
•
•
•
•
Your FoodWorks analysis must be completed individually
The food record should be entered as a single record and reflect the average
intake over 3 days
The analysis should be attached as a separate document along with your
report. The Canvas submission box will allow you to submit multiple files.
The tables will contribute to your word count
5 | NUTR101, ASSESSMENT TASK 3
Assessment Criteria
Assessment criteria
(weighting %)
Standard achieved
NN (0-49)
P (50-64)
FoodWorks data
(10%)
Not included
and/or missing
large amounts of
information and/or
submitted as 3
separate food
records
Part 1 – Comparison
with ADG (10%)
Table is missing
Very little or
mostly incorrect
discussion of how
the client’s food
intake compares
with the ADG
recommended
serves
Part 2 – Comparison
with the NRVs (25%)
D (75-84)
HD (85-100)
Most items appear Most items appear
in the tables but
in the analysis and
does not appear to are mostly correct.
be correct.
Small sections of
One or more parts the analysis are
of the analysis are missing
missing.
Almost all items
appear in in the
analysis and
almost all values
appear correct.
All items appear in
in the analysis and
all values appear
correct.
Table is included
with some values
correct
Table is included
with all values
correct
Table is included
with all values
correct
Table is included
with all values
correct
Some discussion of General discussion Good discussion of Excellent
how the client’s
of how the client’s how the client’s
discussion of how
food intake
food intake
food intake
the client’s food
compares with the compares with the compares with the intake compares
ADG
ADG
ADG
with the ADG
recommended
recommended
recommended
recommended
serves
serves
serves
serves
Lack of critical and
Some critical and
original thinking
original thinking
General critical and Good critical and
original thinking
original thinking
Incorrect
calculation of
energy
requirements
(wrong PAL
selected/incorrect
equation)
Somewhat correct
calculation of
energy
requirements
(wrong PAL
selected/incorrect
equation)
Mostly correct
calculation of
energy
requirements
(wrong PAL
selected) with
working
Very little or
mostly incorrect
interpretation of
client’s energy
requirements.
Some
interpretation of
client’s energy
requirements.
General
interpretation of
client’s energy
requirements.
Some discussion
of how the client’s
nutrient intakes
compared against
the NRVs.
General
discussion of how
the client’s nutrient
intakes compared
against the NRVs.
Very little or
mostly incorrect
discussion of how
the client’s nutrient
intakes compared
against the NRVs.
Part 3 – AMDRs
table and analysis
(10%)
C (65-74)
No table/s
Few items appear
in tables
Lack of analysis of Few values are
correct
client’s diet to
macronutrient
recommendations Poor analysis of
and activity level
client’s diet to
macronutrient
Lack of critical and recommendations
and activity level
original thinking
Poor critical and
original thinking
6 | NUTR101, ASSESSMENT TASK 3
Excellent critical
and original
thinking
Correct calculation Correct calculation
of energy
of energy
requirements with requirements with
working
working.
Good
interpretation of
client’s energy
requirements.
Excellent
interpretation of
client’s energy
requirements.
Good discussion
of how the client’s
nutrient intakes
compared against
the NRVs.
Excellent
discussion of how
the client’s nutrient
intakes compared
against the NRVs.
Some items
appear in tables
Some values are
correct
Most items appear
in tables
Most values are
correct
All items appear in
tables
All values are
correct
General analysis
of client’s diet to
macronutrient
recommendations
and activity level
Good analysis of
client’s diet to
macronutrient
recommendations
and activity level
In depth analysis
of client’s diet to
macronutrient
recommendations
and activity level
General critical
and original
thinking
Good critical and
original thinking
Excellent critical
and original
thinking
Part 4 Interpretation of
biochemical data
(5%)
Part 5 – Protein
requirements (5%)
Interpretation of
biochemical data
is not well
interpreted
Interpretation of
biochemical data
is somewhat
correct.
Nutritional
recommendations
are inappropriate,
or missing
Nutritional
recommendations
are somewhat
appropriate,
impactful and
justified
Calculation of
client’s protein
intake in g/kgbw/d
is somewhat
correct.
Calculation of
client’s protein
intake in g/kgbw/d
is not correct.
Interpretation and
justification of
client’s intake did
not demonstrate
critical thinking
Part 6 – Hydration
(5%)
Part 7 – Exercise
nutrition (5%)
Calculations are
incorrect correct
and/or no working
is shown.
Discussion of
client’s fluid plan
shows does not
demonstrate
critical thinking or
is not justified
Limited analysis of
the client’s meals
and/or does not
refer to dietary
information.
Part 8 – Noncommunicable
disease (5%)
Nutrition
recommendations
for managing
NCDs are not well
justified and/or do
no refer to the
client’s diet or
scientific literature
Part 9 –
Supplements (5%)
One or both
recommendations
are inappropriate
and/or were not
justified with
appropriate
supporting
literature
7 | NUTR101, ASSESSMENT TASK 3
Interpretation and
justification of
client’s intake
demonstrated
some critical
thinking
Calculations are
somewhat correct
and working is
mostly shown.
Discussion of
client’s fluid plan
shows some
critical thinking
and justification
Interpretation of
biochemical data
is mostly correct.
Interpretation of
biochemical data
is correct.
Interpretation of
biochemical data
is correct.
Nutritional
recommendations
are mostly
appropriate,
impactful and welljustified.
Nutritional
recommendations
are appropriate,
impactful and welljustified.
Nutritional
recommendations
are highly
appropriate,
impactful and very
well-justified.
Calculation of
client’s protein
intake in g/kgbw/d
is mostly correct.
Calculation of
client’s protein
intake in g/kgbw/d
is correct.
Calculation of
client’s protein
intake in g/kgbw/d
is correct.
Interpretation and
justification of
client’s intake
demonstrated
good critical
thinking
Interpretation and
justification of
client’s intake
demonstrated
very good critical
thinking
Interpretation and
justification of
client’s intake
demonstrated
excellent critical
thinking
All calculations are All calculations are All calculations are
mostly correct and correct and
correct and
working is shown. working is shown. working is shown.
Discussion of
client’s fluid plan
shows good
critical thinking
and justification
Discussion of
client’s fluid plan
shows very good
critical thinking
and justification
Discussion of
client’s fluid plan
shows excellent
critical thinking
and justification
Some analysis of
the client’s meals
with reference to
dietary
information.
Good analysis of
the client’s meals
with reference to
dietary
information.
Very good
analysis of the
client’s meals with
reference to
dietary
information.
Nutrition
Nutrition
Nutrition
recommendations recommendations recommendations
for managing
for managing
for managing
NCDs are
NCDs are justified NCDs are well
somewhat justified with reference to
justified with
with some
dietary information reference to
reference to
and/or scientific
dietary information
dietary information literature
and scientific
and scientific
literature
literature
Excellent analysis
of the client’s
meals with
reference to
dietary
information.
Nutrition
recommendations
for managing
NCDs are very
well justified with
reference to
dietary information
and scientific
literature
One or both
recommendations
are appropriate
but not well
justified and/or did
not have
appropriate
supporting
literature
Both
recommendations
are justified with
some reference to
appropriate
supporting
literature
Both
recommendations
are very well
justified with
reference to
appropriate
supporting
literature
Both
recommendations
are well justified
with reference to
appropriate
supporting
literature
Referencing (10%)
Incorrect
referencing style
used or no
reference list
evident
Minor errors in
APA referencing
used
Correct APA
referencing used
All sources are
reputable
Many unreputable
sources used
and/or limited
references
included
Some unreputable Most sources are
sources used
reputable
No proof-reading
evident, with
multiple spelling
and grammar
errors throughout.
Limited proofreading evidence,
with spelling and
grammar errors
throughout.
Some spelling and Few spelling and
grammar errors
grammar errors
throughout.
throughout.
Little to no spelling
and/or grammar
errors throughout.
Consistently
incorrect
referencing or no
references
provided
Many incorrect
references or
limited references
provided
Some incorrect
and/or missing
references
Few incorrect
and/or missing
references
Little to no
incorrect or
missing references
General
integration of
references
Good integration
of references
Thorough
integration of
references
Mostly
unreputable
sources used
and/or limited
references
included
Grammar, spelling
and in-text
referencing (5%)
Repeated errors in General errors in
APA referencing
APA referencing
used
used
References not
integrated
Poor integration of
references
Note: work beyond +10% of the word limit equivalence will not be marked
8 | NUTR101, ASSESSMENT TASK 3
Appendix 1: Client details
Jamie (height 175cm; weight 82kg; D.O.B 18/4/85) is a male accountant who works in
the city 5 days a week. Each day he walks 25 minutes to and from the station and 10
minutes each way to and from the office. He has the goal of running his first half
marathon this year. He is consistent with his exercise routine:
Monday: 1 hour weight training
Tuesday: 7km run
Wednesday: Day off (stretching)
Thursday: 1 hour weight training
Friday: 7km run
Saturday: 15km run
Sunday: Day off
Three day food diary
Day 1 (Thursday)
Breakfast
Food item
Middle bacon (untrimmed)
Eggs
Butter
Toast (thin, white)
Apple juice
Chocolate muffin (store
bought)
Iced latte (regular milk)
Roast chicken (skin on)
Hot chips
Pepsi Max
Potato chips
Long black (takeaway)
Homemade salami pizza
(see recipe)
Pepsi Max
Amount
2 rashers
2 regular
1 tb
3 slices
1 cup
1 large
Dessert
Food item
Crumpets
Honey
Croissant (store bought)
Caesar salad (with bacon)
Salted cashews
Pepsi Max
Teriyaki salmon (see recipe)
Red wine
Apple Pie
Amount
4 crumpets
4 tb
1 medium
1 large
2 handfuls
600ml
2 serves
1 large glass
¼ family pie
Day 3 (Saturday)
Food item
Amount
Morning tea
Lunch
Afternoon tea
Dinner
Day 2 (Friday)
Breakfast
Morning tea
Lunch
Afternoon tea
Dinner
9 | NUTR101, ASSESSMENT TASK 3
300ml
½ chicken
1 medium serve
600ml bottle
1 snack size
1 regular cup
1 serve
600ml bottle
Breakfast
Morning tea
Lunch
Afternoon tea
Dinner
Evening snack
Ham
Tasty cheese
White bread
Butter
Apple juice
Twix
Iced long black (takeaway)
Sugar
Sausage roll (from shop)
Tomato sauce
Pepsi Max
Rice crackers
Chicken Risoni (see recipe)
Chocolate ice-cream
80g
2 slices
4 slices
1 tb
1 cup
1 regular
1 regular cup
5g
1 individual
1 tb
600ml
10 crackers
1.5 serve
1 large scoop
Recipes
Notes: Where relevant, assume ingredients are raw and assume 100% yield.
Pepperoni Pizza
Salami
Mozzarella cheese
Pizza sauce
Pizza base (store-bought)
Serves 2
100g
1 cup
½ cup
1 base
Teriyaki chicken
Salmon (skin on)
Mirin
Sugar
Soy sauce
Garlic
White rice (cooked)
Serves 6
6 pieces (~125g ea)
½ cup
¼ cup
½ cup
4 cloves
6 cups
Chicken Risoni
Risoni
Passata sauce
Lemon juice
Fresh chilli
Chicken thigh (skin on)
Basil
Serves 4
350g
400g
20ml
1 chilli
4 thighs
¼ cup
Blood lipid testing results
Total cholesterol
LDL-cholesterol
HDL-cholesterol
Triglycerides
10 | NUTR101, ASSESSMENT TASK 3
4.6mmol/L
3mmol/L
1.1mmol/L
1.8mmol/L
Sweat testing results
Test duration: 90 minutes
Weight before test: 82kg
Weight after test: 80.2kg
Fluid intake during test: 400mL
Half-marathon fluid replacement plan
Jamie plans to consume 200ml of sports drink per 20 minutes during his half-marathon.
Appendix 2: Estimated energy requirements
Step 1:
To calculate Basal Metabolic Rate (BMR) in MJ (megajoules =
1000kJ)/day, use the appropriate equation in Table 1. You need
gender, age, and weight for this equation.
Table 1: Basal Metabolic Rate (BMR) in MJ/day (Schofield Equation)
Age
(years)
Equation = BMR
18 ? 30
(0.063 x wt) +
2.896
30 ? 60
(0.048 x wt) +
3.653
18 – 30
(0.062 x wt) +
2.036
30 ? 60
(0.034 x wt) +
3.538
Men
Women
Schofield W. N. (1985). Predicting basal metabolic rate, new standards and review of previous work. Human nutrition. Clinical
nutrition, 39 Suppl 1, 5–41. https://pubmed.ncbi.nlm.nih.gov/4044297/
Step 2:
To calculate average daily energy expenditure, you need to determine level
of activity (use the average value), in Table 2, then express this as a multiple
of BMR.
Table 2: Average daily energy expenditure
Activity Level
Males
Females
Bed rest
1.2
1.2
11 | NUTR101, ASSESSMENT TASK 3
Sedentary
1.4
1.4
Light
1.5
1.5
Light – moderate
1.7
1.6
Moderate
1.8
1.7
Heavy
2.1
1.8
Appendix 3: Macronutrient recommendations
Table 1: Percentage contribution of macronutrients to total energy intake
Nutrient
% total energy/day
Acceptable
Macronutrient
Distribution Ranges
Client’s macronutrient
distribution ranges
Carbohydrate
45?65
__%
Protein
15?25
__%
20?35
(< 10 saturated fat) __% __% Fat Australian Government. National Health and Medical Research Council. (n.d.) Nutrient Reference Values. Summary of chronic disease. https://www.eatforhealth.gov.au/nutrient-reference-values/chronic-disease/summary 12 | NUTR101, ASSESSMENT TASK 3 13 | NUTR101, ASSESSMENT TASK 3 New food record Foods Day 01 Breakfast Bacon,middle rasher,untrimmed,raw 2 rasher Eggs,chicken,whole,other 2 regular egg Butter,other 1 tb White Toast Bread 3 thin slice Juice,fruit drink,ready to drink,apple,other 1 cup Morning Tea MuIn,chocolate chip,commercial 1 large muLn Cced coPee,made with full cream milk,without ice cream or whipped cream,no added300 mw sugar wunch xhicken skin,roasted 1 kg xhips,botato,others 1 medium takeag6 bepsi MaS A00 mw .fternoon snack xhips,botato,others 1 takea0 g bi11a,tomato sauce only,homemade 04> cup
xheese,mo11arella,other
04> cup
bi11a zase,commercial
04> base
bepsi MaS
A00 mw
Day 02
Breakfast
xrumpet,regular,toasted
v round crumpet
2oney
v tb
Morning snack
4 June NF
4
xroissant,plain
1 regular croissant
wunch
Halad,caesar,without egg,with dressing
1 bag
.fternoon snack
Guts,cashews,roasted,salted
2 handful
bepsi MaS
A00 mw
Dinner
Rish,salmon,fried,coated,added fat
2>0 g
Mirin
2 tsp
Hugar,white,regular
1 tsp
Aarlic,fro1en,raw
1433 clo8e
Rountain Hoy Hauce
2 tsp
0ice,white,cooked,steamed
1 cup
Wine,red,regular
2>0 mw
Dessert
bie,sweet,apple,packaged,regular fat
1 family pie
Day 03
Breakfast
2am,fresh,shoulder
z0 g
CA% Tasty xheese
2 sand g
basta sauce,other
120 g
Juice,4jj~ vuice,lemon,commercial
E4> mw
xhilli,fresh,green,cooked
1 small chilli
xhicken,thigh,with skin,raw
1 medium thigh
2erzs,zasil,fresh
v tsp
N8ening snack
Cce cream,soft ser)e,plain
1 large scoop
/utritional analysis
Weight 3g6
Energy8R 3kJ6
Energy8R 3xal6
brotein 3g6
Total fat 3g6
Haturated fat 3g6
Trans Ratty %cids 3g6
bolyunsaturated fat 3g6
Monounsaturated fat 3g6
xholesterol 3mg6
xarzohydrateVa)ailazle 3g6
Hugars 3g6
%dded Hugars 3g6
Rree Hugars 3g6
Htarch 3g6
Water 3g6
%lcohol 3g6
8ietary ?zre 3g6
%sh 3g6
Thiamin 3mg6
0izoZa)in 3mg6
Giacin 3mg6
Giacin eLui)alents 3mg6
Uitamin x 3mg6
Uitamin E 3mg6
Tocopherol, alpha 3mg6
Uitamin B7 3zy analysis6 3mg6
Uitamin B4N 3&g6
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Rolate,total 8RE 3&g6
Rolic acid 3&g6
Rood Rolate 3&g6
Total )itamin % eLui)alents 3&g6
0etinol 3&g6
Beta carotene eLui)alents 3&g6
Beta carotene 3&g6
Hodium 3mg6
botassium 3mg6
Magnesium 3mg6
xalcium 3mg6
bhosphorus 3mg6
Cron 3mg6
Oinc 3mg6
Helenium 3&g6
Codine 3&g6
Uery long chain G. fatty acids 3g6
R4q8NxG7 linoleic 3g6
R4q8.G. alphaVlinolenic 3%Y%6 3g6
RNj8-G. eicosapentaenoic 3Eb%6 3g6
RNN8-G. docosapentaenoic 38b%6 3g6
RNN87G. docosaheSaenoic 382%6 3g6
Tryptophan 3g6
A0%CGH 3ser)e6
V 0e?ned 3ser)e6
V Wholegrains 3ser)e6
R0QCT 3ser)e6
V xitrus, melons K zerries 3ser)e6
V ther fruit 3ser)e6
V Rruit vuice 3ser)e6
UEAET%BYEH 3ser)e6
V 8ark green )egetazles 3ser)e6
V 0ed K orange )egetazles 3ser)e6
V Tomatoes 3ser)e6
V ther red K orange )egetazles 3ser)e6
V Htarchy )egetazles 3ser)e6
V botatoes 3ser)e6
V ther starchy )egetazles 3ser)e6
V Yegumes 3ser)e6
V ther )egetazles 3ser)e6
b0 TECG R
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V 0ed meats 3ser)e6
V boultry 3ser)e6
V Eggs 3ser)e6
V brocessed meats 3ser)e6
V rgan meats 3ser)e6
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V Heafood low in Yx GV. 3ser)e6
V Guts K seeds 3ser)e6
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j9j5
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j9j5
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V Yegumes 3ser)e6
V Hoy products 3ser)e6
8%C0 3ser)e6
V Milk 3ser)e6
V xheese 3ser)e6
V oghurt 3ser)e6
V Milk alternati)es 3ser)e6
CY E QCU%YEGTH 3tsp6
H YC8 R%T E QCU%YEGTH 3tsp6
%88E8 HQA%0H 3tsp6
kJ from added sugars 3kJ6
%Yx 2 YCx 80CG H 3sd6
QGxY%HHCRCE8 WECA2T 3g6
QGxY%HHCRCE8 kJ 3kJ6
xaPeine 3mg6
j9jj
j9jj
49q5
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49-.
j9jj
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4F945
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N.F9F4
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j97N9.4
49Nj
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N.)
N.)RI%
N4D5-97.
45794j
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N9N4
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F.79q44449N7
N5FN9D4
4-95q
4q945
N4N9FN-49Fj
4N.5797j
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49jj
494j
4N9jj
.j9jj
494j
N9jj
.Nj9jj
.Nj9jj
7N-9jj
.-j9jj
qFj9jj
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79jj
4N9jj
7j9jj
4jj9jj
4D-9qN~
.-497q~
N.59jN~
Njj9–~
D-F9qN~
N4N9.F~
N-N9q7~
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47D9F.~
NND9DN~
4-j9q5~
4NF9q4~
4.N9N5~
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N779N5~
4-49-q~
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Nj9DD
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4j9jj
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j947
4.9jj
49.j
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759NF~
N.59FF~
4NFF9N5~
5.9FD~
4N-.9jN~
N-N9.4~
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Nstimated a8erage re(uirement RN.)%
Energy8R 3kJ6
brotein 3g6
Thiamin 3mg6
0izoZa)in 3mg6
Giacin eLui)alents 3mg6
Uitamin x 3mg6
Uitamin B7 3zy analysis6 3mg6
Uitamin B4N 3&g6
Total folate 3&g6
Rolate,total 8RE 3&g6
Total )itamin % eLui)alents 3&g6
Magnesium 3mg6
xalcium 3mg6
bhosphorus 3mg6
Cron 3mg6
Oinc 3mg6
Helenium 3&g6
Codine 3&g6
.de(uate intake R.U%
Water 3g6
8ietary ?zre 3g6
Uitamin E 3mg6
Hodium 3mg6
botassium 3mg6
Uery long chain G. fatty acids 3g6
R4q8NxG7 linoleic 3g6
R4q8.G. alphaVlinolenic 3%Y%6 3g6
4 June NF
–
Spper le8el of intake RSw%
Uitamin E 3mg6
Uitamin B7 3zy analysis6 3mg6
0etinol 3&g6
Hodium 3mg6
xalcium 3mg6
bhosphorus 3mg6
Cron 3mg6
Oinc 3mg6
Helenium 3&g6
Codine 3&g6
Uery long chain G. fatty acids 3g6
.8gPDay
Sw
SwRI%
N.95F
N9Dq
q4q9qD
-DN.9DF
44449N7
N5FN9D4
4-95q
4q945
N4N9FN-49Fj
N9jj
.jj9jj
-j9jj
.jjj9jj
j9jj
N-jj9jj
Fjjj9jj
F-9jj
Fj9jj
Fjj9jj
44jj9jj
.9jj
D95q~
-9-7~
ND9.j~
.8gPDay
)DU
)DURI%
N4D5-97.
45794j
N9.5
N9N4
5j9-q
7.9Dj
N9Dq
D9j-.-9Dq
DNq9Dj
5F.9jF
F.79q44449N7
N5FN9D4
4-95q
4q945
N4N9FN-49Fj
4N.5797j
7q9qq
49Nj
49.j
479jj
F-9jj
49.j
N9Fj
Fjj9jj
Fjj9jj
5jj9jj
FNj9jj
4jjj9jj
4jjj9jj
q9jj
4F9jj
Dj9jj
4-j9jj
4D-9qN~
NqF9Dj~
45594q~
4759Dj~
-77944~
4F49-7~
N4.957~
N5.954~
4..95F~
4qN94D~
4jF9Dq~
4jF9j4~
44494.~
N5F9ND~
4559DN~
4N595.~
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47D97j~
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xDTMU/
xDTMU/RI%
Nj9DD
7.9Dj
N.95F
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DNq9Dj
5F.9jF
.–49qD
N9jj
.q9jj
NNj9jj
459jj
.jj9jj
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4-jj9jj
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j974
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Nq957~
4N79jN~
4Dq9-5~
NFN95j~
7N9qD~
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F-9Fq~
-.944~
NN9q-~
779q.~
)ecommended dietary intakes R)DU%
Energy8R 3kJ6
brotein 3g6
Thiamin 3mg6
0izoZa)in 3mg6
Giacin eLui)alents 3mg6
Uitamin x 3mg6
Uitamin B7 3zy analysis6 3mg6
Uitamin B4N 3&g6
Total folate 3&g6
Rolate,total 8RE 3&g6
Total )itamin % eLui)alents 3&g6
Magnesium 3mg6
xalcium 3mg6
bhosphorus 3mg6
Cron 3mg6
Oinc 3mg6
Helenium 3&g6
Codine 3&g6
xuggested dietary targets RMinimums%
8ietary ?zre 3g6
Uitamin x 3mg6
Uitamin E 3mg6
Total folate 3&g6
Rolate,total 8RE 3&g6
Total )itamin % eLui)alents 3&g6
botassium 3mg6
Uery long chain G. fatty acids 3g6
4 June NF
7
xuggested dietary targets RMaXimums%
Hodium 3mg6
.8gPDay
xDTM.,
xDTM.,RI%
-DN.9DF
Njjj9jj
Nq7945~
)atio energy from protein fat carbohydrates
bre and alcohol
RI%
brotein
4-9.j~
Rat
-495-~
xarzohydrates
.j9-j~
%lcohol
49N7~
kv from others
j9N.~
Rizre
j9D7~
)atio poly mono and saturated fats
RI%
Mono
Fq95q~
boly
4F94.~
Haturated
.79qq~
4 June NF
D