Educate clients in the fundamental principles of nutrition In this assessment you will need to select a food range (a product…

Educate clients in the fundamental principles of nutrition

In this assessment you will need to select a food range (a product or type of food), which is available in three different brands or forms. You will be required to analyse each of the products, providing relevant information from the food labelling or other evidence as relevant. There are several examples of provided in Table 1 on the following page, you are welcome to choose one of these or you may have a different product of interest that you would like to research and report on.

The Tasks

For this assignment you will need to complete the following tasks:

1.      Undertake an analysis of each of the food products comparing and contrasting the nutritional content for the selected food products highlighting the differences and similarities. Information must be relevant to Australian food standards, you may use the NUTTAB 2010 nutrient table:

          http:// 

2.      Provide a recommendation on healthiest product and outline why this is the case using supporting evidence (this can include information from your text book, journal articles, government websites, product websites and the Dietary Guidelines of Australia.)

3.      Present your report in an A4 document (Word .doc or .docx, PDF or .txt file types are acceptable), featuring a cover page that includes your name, email address, unit code and you may include a title. You will be required to implement in-text citations where relevant and ensure that referencing is in APA 6 style. For further information on referencing download a copy of the Referencing Guide from the induction section of this course.

4.      Keep to a word count of 1500 words +/- 10%. Be accurate and to the point in your report.

5.      Including an appendix showing the food labels, or other evidenced information, for each of the products in your assignment is required. Information may be provided as tables or photograph images. (Note that word counts are not applied to appendices.)

The aim of this assignment is to ensure that you are prepared for your further studies in the Diploma of Nutrition, checking that you are able to:

•       Utilise the information sources available via My ecampus

•       Apply critical thinking and nutrition science principles

•       Organise your information effectively and prepare to exchange

•       Present and communicate your ideas in a clear and logical manner

You are free to choose your own products from a particular food range or use the examples below. There are a number of different ways to make comparisons that then may determine recommendations. It’s important that you are able to support your claims with evidence.

Table: Example of product selection sets

* Food labelling information can be found via the Coles website or via the following link: https:// report can be focussed on a particular feature of the various products, for instance with yoghurt you could discuss the amount of calories between products or compare the probiotic strains. With broccoli you could choose to detail which type of growing and producing supplies more nutrients, discuss which option is better on a cost-benefit review or perhaps explain why a certain choice has improved social and healthy lifestyle benefits.

No matter what approach you take, make sure that you can source the information that supports your recommendations. Your assessors will be reviewing the following in deeming you competent:

•       Three different products were compared and contrasted with accurate information

•       The information for each different product or food type was detailed in appendix

•       Sound rationale was applied in the comparison of the three different food choices

•       Recommendation was made with the support of relevant evidence

•       The report was presented in clear language with correct spelling and grammar

•       The students work was original, with correct citations in-text and APA 6 referencing.