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NUT1501 memo assignment 2.
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NUT1501 memoassignment 2.
, NUT1501 – assignment 2
MEMO
QUESTION 1
Consider the following two food items and their carbohydrate, protein and fat
Creamy mashed Roasted Chicken
Nutrients Total
potato with skin
Total energy (kJ) 924 kJ 1067 kJ 1991 kJ
Protein (g) 5.2 g 41.4 g 46.6 g
Fat (g) 8.4 g 9.2 g 17.6 g
Carbohydrates (g) 30.4 g 0.8 g 31.2 g
1.1 Calculate the energy (kilojoules) provided by each of the energy-yielding nutrients in your meal as
well as the total energy
Protein = 46.6 g x 17kJ = 792 kJ
Fat = 17.6 g x 38kJ = 669 kJ
Carbs = 31.2 g x 17 kJ = 530 kJ
Total Energy = 1991 kJ
1.2 Calculate the percentage of energy each of the energy nutrients contribute to the total energy of the
meal.
Protein = 792kJ / 1991kJ = 40%
Fat = 669 kJ / 1991kJ = 34%
Carbs = 530kJ / 1991kJ = 27%
1.3 High-energy-density foods provide more kilojoules than low energy-density foods. Consider the
following information on serving sizes and calculate the energy density based on the weight (in grams) of the
meal.
Creamy mashed potato Roasted chicken breast Total
(with skin)
Size of serving (g) 160g 210g 370 g
Total energy (kJ) 924 kJ 1067 kJ 1991 kJ
1991 kJ / 370 g = 5.4kJ/g
1.4 Compare your answer in 1.3 to the energy density of a meal that consists of a grilled chicken breast,
a sweet chili mealie and a salad and comment on your findings.
Total Total
Fat
serving Energy Protein (g) Carbohydrates (g)
(g)
(g) (kJ)
Grilled chicken breast,
sweet chilli mealie and 596g 1426 kJ 34 g 6.3 g 36.2 g
salad
1426kj/596 g = 2.4 kJ/g for the grilled chicken meal vs 5.4kj/g for the above meal. Even though the serving
size is larger, the grilled meal is less energy-dense that the other meal and therefore a healthier option.
QUESTION 2
You are asked to do a nutritional assessment of one of your family members. Before you can start doing
nutritional assessments, you need to understand the theory. Answer the following questions.
2.1 If you conduct a thorough nutritional assessment, what will you be able to detect?
2.2 Define malnutrition, undernutrition and overnutrition.
2.3 List three (3) methods you can use to obtain a dietary history.
2.4 Which two aspects/factors do you think are important to consider when taking a dietary history?
Study guide p30 31
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