Beruflich Dokumente
Kultur Dokumente
Semesters 1 and 2
BARCODE
Open Rubric
CONTENTS
Page
1 INTRODUCTION .......................................................................................................................... 3
2 PURPOSE AND OUTCOMES ...................................................................................................... 3
2.1 Purpose ........................................................................................................................................ 3
2.2 Outcomes ..................................................................................................................................... 3
3 LECTURER(S) AND CONTACT DETAILS ................................................................................... 4
3.1 Lecturer(s) .................................................................................................................................... 4
3.2 Department ................................................................................................................................... 4
3.3 University ...................................................................................................................................... 4
4 RESOURCES ............................................................................................................................... 4
4.1 Prescribed books .......................................................................................................................... 4
4.2 Recommended books ................................................................................................................... 5
4.3 Electronic reserves (e-reserves) ................................................................................................... 5
4.4 Library services and resources information ................................................................................... 5
5 STUDENT SUPPORT SERVICES ................................................................................................ 6
6 STUDY PLAN ............................................................................................................................... 6
7 PRACTICAL WORK AND WORK-INTEGRATED LEARNING ..................................................... 7
8 ASSESSMENT ............................................................................................................................. 7
8.1 Assessment criteria....................................................................................................................... 7
8.2 Assessment plan........................................................................................................................... 7
8.3 Assignment numbers .................................................................................................................... 8
8.3.1 General assignment numbers ....................................................................................................... 8
8.3.2 Unique assignment numbers......................................................................................................... 8
8.4 Assignment due dates..8
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NUT1501/101/3/2017
Dear Student
1 INTRODUCTION
Dear Student
We would like to welcome you as a student of this module in nutrition (NUT1501)! We hope that
you will have a pleasant and fruitful academic year.
The purpose of this tutorial letter is to convey important information pertaining to NUT1501. It is
very important that your first assignment reaches Unisa on or before the due date. This is
the assignment on which Unisa receives its subsidy from the Department of Education.
Students who have not submitted this assignment by the due date will not be allowed to write
the examination.
Students who have worked through this module should be able to know, understand and apply
the principles and theory necessary to promote sound nutritional practices in order to maintain
good health. They should be able to demonstrate the ability to apply basic nutrition information
as well as to recognise, identify and rectify nutrition deficiencies.
2.2 Outcomes
discuss the concepts of nutrition, food groups, nutritional goals and the importance of
good nutrition
classify foods according to their functions into main groups and recommend portions
adapt the portions from each food group for different age groups and circumstances
discuss the relationship among major nutrient groups and the main functions of
nutrients
describe and explain the symptoms, prognosis and treatment of energy yielding
nutrient deficiency diseases
identify risk factors in individuals for nutrient deficiency diseases, and make
recommendations for the treatment of energy yielding nutrient deficiency diseases in
order to improve the health status of the individual
3
3 LECTURER(S) AND CONTACT DETAILS
3.1 Lecturer(s)
Follow the procedures given in the Study @ Unisa brochure<Author: This is the new name of
this brochure from 2-17.akb> to become a user of myUnisa. You will find the option course
contact on the grey bar on the left-hand side. You will be able to e-mail your lecturer via the
course contact option. Please have your study material and student number ready when
contacting your lecturer with queries concerning the course.
3.2 Department
The Department of Life and Consumer Sciences is located at the Unisa ScienceCampus
(Florida).
3.3 University
You can use the following methods to contact the university:
Unisa website: http://www.unisa.ac.za & http://mobi.unisa.ac.za
myUnisa: https://my.unisa.ac.za/portal & https://my.unisa.ac.za/portal/pda
E-mail: info@unisa.ac.za
SMS: 32695 (only for students in South Africa)
Fax: 012 429 4150
You will find general Unisa contact details in the Study@ Unisa brochure.
4 RESOURCES
4.1 Prescribed books
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NUT1501/101/3/2017
Please refer to the list of official booksellers and their addresses in the Study @ Unisa brochure.
Prescribed books can be obtained from the universitys official booksellers. If you have difficulty
in locating your book(s) at these booksellers, please contact the Prescribed Book Section at
telephone number: 012 429-4152 or email vospresc@unisa.ac.za.
These books should also be available at any of the official Unisa booksellers. If not, you can
order it on the internet at http://amazon.com or http:www.exclusivebooks.com. Second-hand
books are available at the following websites: http://www.amazon.com or
http://www.fetchbooks.com
4.2 Recommended books
There are no e-reserves for this module. Announcements will be posted on myUnisa as and
when, required.
4.4 Library services and resources information
5
5 STUDENT SUPPORT SERVICES
5.1 The Directorate for Counselling, Career and Academic Development (DCCAD)
The DCCAD supports prospective and registered students before, during and after their Unisa
studies. There are resources on their website, and also printed booklets available to assist you
with:
career advice and how to improve your employability
study skills
academic literacy (reading, writing and quantitative skills)
assignment submission and exam preparation
Contact details
Website http;//www.unisa.ac.za/counseling
E-mail for counselling counseling@unisa.ac.za
E-mail for academic literacy acalit@unisa.ac.za
Further important information appears in the brochure Study @ Unisa.
6 STUDY PLAN
The following is a detailed study plan for this module. Please note that this is merely a guideline
and you can still work at your own pace although, by following the plan for the semester, you
can be assured that your assignments will reach us on time and that your will be prepared for
the exam. Use the Study @ Unisa brochure for general time management and planning skills.
The Study and Assessment Plan for 2017 is as follows:
1 S1: 30 Jan o Make sure you have received all the study material.
S2: 17 July o Purchase the prescribed textbook.
o Read through Tutorial Letter 101 carefully.
o Familiarise yourself with the assignments provided in Tutorial
Letter 101 for the semester for which you are registered.
o Register on www.my.unisa.ac.za
o Read through the preface to the study guide carefully.
o Browse the rest of the study guide to get an idea of the
contents.
o Browse Tutorial Letter 301 note any information that is important
for your assignments.
2 S1: 6 Feb o Prepare for Assignment 01.
S2: 24 July o Work through study units 1 & 2.
3 S1: 13 Feb o Start working on Assignment 01.
S2: 31 July o Work through study unit 3.
8 ASSESSMENT
8.1 Assessment criteria
Assignments are seen as part of the learning process for this module. As you do the
assignments, study the reading texts, consult other resources, discuss the work with fellow
students or do research, you should be actively engaged in learning. The assessment criteria
given for each assignment will help you to understand more clearly what is required of you.
There are TWO assignments for NUT1501 for each semester. You will find the assignments in
this tutorial letter in Appendix A and Appendix B.
Assignment 01 is compulsory and must be submitted in order for you to obtain admission to the
examination. The second assignment is not compulsory. However, if you do not submit this
assignment, your year mark will be very low and you might fail the module, even if you pass the
examination. Thus, both assignments are important.
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Summary of how your final mark will be calculated
Formative assessment:
Assignment 01 (10% of year mark) Year mark (30% of final mark)
Assignment 02 (90% of year mark)
Final mark
Summative assessment: Examination mark
Examination (70% of final mark)
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NUT1501/101/3/2017
Unisa is implementing the onscreen marking of assignments to help you receive quicker
feedback. We strongly encourage you to submit your assignments using this submission
method instead of via the postal service.
Please submit your electronic assignment as a PDF document and not in another format
(e.g. MS Word or Excel). By doing this you will facilitate the marking process and ensure that
we receive your document. If you submit as a Word document there is also the likelihood that
unintended changes could be made once it has been submitted; however with a PDF document
no changes can be made to the content (you will only receive marks and comments).
To allow us to mark your assignment onscreen, you need to do the following:
How do I create a PDF document from any other document format (eg MS Word, MS Excel
etc)?
By downloading free software (i.e. PrimoPDF), you can create a printable PDF document
from any type of document. Follow these easy steps:
2. Submit the PDF document (your assignment) via myUnisa (online). For guidance on
how to submit an assignment via myUnisa, consult the Study @ Unisa brochure.
Assignments are seen as part of the learning process for this module. As you do the
assignments study the reading texts consult other resources discuss the work with fellow
students or tutors or do research, you are actively engaged in learning. Looking at the
assessment criteria given for each assignment will help you to understand what is required of
you more clearly.
There are two assignments for this module for each semester. You will find the assignments in:
Addendum A: Assignment 01 Semesters 1 and 2
Addendum B: Assignment 02 Semesters 1 and 2 in this tutorial letter.
The due dates for each assignment are given in Addenda A and B.
The first assignment of each of your courses is compulsory. You will qualify for examination
admission for a course only if you submit the first assignment by the due date. If more than one
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assignment is set for a course, all the assignments for that course will be taken into
consideration when calculating your year mark. Thus, to ensure a good year mark that can
improve your final mark, submit all your assignments in time.
Not applicable
8.8 The examination
Consult the Study @ Unisa brochure for general examination guidelines and examination
preparation guidelines.
This module is offered in a semester period of fifteen weeks. This means that if you are
registered for the first semester, you will write the examination in May/June 2017 and the
supplementary examination will be written in October/November 2017. If you are registered for
the second semester you will write the examination in October/November 2017 and the
supplementary examination will be written in May/June 2018.
For examination admission it is compulsory to hand in the first assignment for this module. It will
also be to your advantage to do the assignments in order to test your understanding of the
subject, and to establish how well prepared you are for the examination. You need to obtain a
minimum of 40% in your examination to pass. If you do not obtain at least 40% in the
examination you will fail, even if the combination of year and examination marks is more than
50%. You will also need a minimum of 40% in the examination to obtain admission to a
supplementary examination.
You will have the opportunity to give account of your studies in a two-hour examination paper
(per module). You will receive a letter containing the date, place and examination venue. The
examination guidelines posted on myUnisa will give you pointers on how to prepare for the
examination. Revision should be done thoroughly before the examination. Contact us
immediately if you encounter any problems. Students can also refer to the Study @ Unisa
brochure for general examination guidelines and examination preparation guidelines.
The duration of the examination is two (2) hours and the paper will consist of questions such as
those requiring you to provide definitions of terms, draw labelled diagrams as well as answer
short and longer essay-type questions.
9 FREQUENTLY ASKED QUESTIONS
The Study @ Unisa brochure contains an A-Z guide of the most relevant study information.
10 SOURCES CONSULTED
Study @ Unisa brochure
11 IN CLOSING
We hope that you will enjoy this module.
12 ADDENDUM
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NUT1501/101/3/2017
ADDENDUM A: ASSIGNMENT 01
NUT1501 Assignment 01
Assignment Semester 1 Semester 2
number Due date Unique Due date Unique
Number Number
01 6 March 2017 647985
INSTRUCTIONS
2) Make sure that you include the semester specific unique number and use the mark-
reading sheet provided to answer the questions.
3) Fill in all your personal details on the mark-reading sheet. This mark reading sheet
must be submitted to Unisa for assessment in a Unisa envelope.
4) Indicate the correct answer clearly by shading in the appropriate number on the mark-
reading sheet with an HB pencil. If more than one number is shaded in any answer,
no marks will be awarded for that question.
5) Consult the Study @ Unisa brochure for more detailed information on filling in mark-
reading sheets.
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QUESTION 1: Multiple-choice questions 1 x 25 = [25]
The purpose of this assignment is to familiarise you with the contents of the study material
using techniques designed to improve your study skills. Note that although Assignment 01
focuses on the content of the study guide, you will have to consult both the textbook and the
study guide to answer Assignment 02.
Read the relevant sections in your study guide, and then answer the questions below by
shading the answer next to the corresponding number on the mark-reading sheet.
1.1 A fat that is less likely to become rancid can also be described as
1. saturated.
2. monounsaturated.
3. polyunsaturated.
1.2 What is the chief reason people choose the foods they eat?
1. Cost
2. Convenience
3. Taste
4. Nutritional value
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NUT1501/101/3/2017
1.5 When polyunsaturated fatty acids go through the process of hydrogenation ais formed.
1. triglyceride
2. omega-3 fatty acid
3. linoleic acid
1.6 If equal amounts (50g) of each of the following should be consumed, which would
provide the most energy?
1. Carbohydrates
2. Fat
3. Protein
4. Alcohol
1.7 Calculate how many of the 650kJ provided by a 360ml can of beer come from alcohol, if
the beer contains 1g protein and 14g carbohydrates.
1. 101kJ
2. 256kJ
3. 395kJ
4. 92.4kJ
1.8 How many grams of alcohol are in the 360ml can of beer that is mentioned in question
1.8?
1. 12g
2. 13.5g
3. 21.5g
4. 17g
1.9 Which of the following statements on dietary lipids is incorrect? Dietary lipids
4. 45
1.11 A 24-year-old man consumes 2500 kCal energy per day. Convert this value into the
correct SI unit and choose the correct answer.
1. 2500000 calories
2. 595 Joules
3. 1042 kJ
4. 10500 Kj
1. 1015 kJ
2. 595 kJ
3. 1330 kJ
4. 102 kJ
1.13 The back-up energy during fasting and starvation is released through the metabolic
processes of and respectively.
1. glucogenolysis and gluconeogenesis
2. lipolysis and glycogenolysis
3. gluconeogenesis and lipolysis
4. energy dense.
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NUT1501/101/3/2017
1.15 Anthropometric measurements with the aim of assessing a persons nutritional status,
include all of the following, except
1. waist circumference.
2. skin-fold measurements.
3. height/length.
4. fingernails.
1.16 Which of the following statements regarding the South African Food Based Dietary
Guidelines are incorrect?
1. They provide a standard for healthy eating for South Africans
2. They promote good health and prevent the development of chronic diseases
3. They are suitable for all ages
1.18 The AMDR for protein in a day is of our total energy intake?
1. 4565%
2. 1035%
3. 2535%
4. 1540%
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1.19 Which one of the following foods is considered to be an example of a food that contains
soluble fibre?
1. Bananas
2. Apple peel
3. Carrots
4. All Bran flakes
1.20 The difference between essential and non-essential amino acids is that
1. tyrosine is essential and threonine is non-essential.
2. the body must get essential amino acids from the diet, but can synthesise non-essential
amino acids.
3. essential amino acids can become non-essential under certain circumstances.
4. the body needs essential amino acids, but can survive without non-essential amino
acids.
1.22 Which of the following statements describes the glycaemic index of foods?
1. A measure of the percentage of digestible carbohydrates in relation to total energy
content of the food.
2. A way of ranking foods according to their potential to increase blood glucose.
3. The newest, most practical means for planning diets for people with diabetes.
4. A well-utilised, highly valued mechanism for controlling the intake of simple sugars
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NUT1501/101/3/2017
1.24 Which of the following foods is both high in nutrients and energy?
1. Carrots
2. White bread
3. Potato crisps
4. Almonds
4. black beans.
TOTAL MARKS: 25
END OF ASSIGNMENT 01
17
NUT1501 Assignment 01
Assignment Semester 1 Semester 2
number Due date Unique Due date Unique
number number
01 28 August 2017 739358
INSTRUCTIONS
2) Make sure that you include the semester specific unique number and use the mark-
reading sheet provided to answer these questions.
4) Indicate the correct answer clearly by shading in the appropriate number on the mark-
reading sheet with an HB pencil. If more than one number is shaded in any answer,
no marks will be awarded for that question.
5) See the Study @ Unisa brochure for more detailed information on filling in mark-
reading sheets.
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NUT1501/101/3/2017
The purpose of this assignment is to familiarise you with the contents of the study material
using techniques designed to improve your study skills. Note that although Assignment 01
focuses on the content of the study guide, you will have to consult both the textbook and the
study guide to answer Assignment 02.
Read the relevant sections in your study guide, and then answer the questions below by
shading your answer next to the corresponding number on your mark-reading sheet.
1.2 When a particular food label features a heart mark it means that the product is
1. high in fibre.
2. low in cholesterol, saturated fat and trans fat.
3. low in sodium and added sugar.
4. all of the above.
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1.5 A meal consisting of chips and coke can be labelled as
1. nutrient dense.
2. energy dense.
3. low in empty-kilojoule foods.
4. balanced.
1.6 In South Africa all of the following are examples of practical ways to explain portion sizes
in simple terms, except
1. one small matchbox equals 30g of cheese
2. the palm of a womans hand equals a 150g protein portion
3. one fist equals a cup of maize-meal porridge
1.7 Jane consumes a total of 7200kJ per day and her diet consists of 30% fat. Calculate the
quantity of fat that her diet provides per day in grams, choosing the correct option below.
1. 9120g
2. 127g
3. 57g
4. 120g
1.8 A food label ingredient list reads in the following order: Wheat flour, sugar, corn starch,
and salt. What item would be found in the second largest amount in this food product?
1. Corn starch
2. Wheat flour
3. Sugar
4. Salt
4. Phytates
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NUT1501/101/3/2017
1.10 The amount of a nutrient that meets the needs of about 98% of the population is termed
the
1. Grain
2. Dairy
3. Meat
4. Fruit
1.12 Legumes and grains in combination are effective complementary proteins because
they
1. have adequate sources of lysine and tryptophan.
2. have the same strengths.
3. taste good when eaten together.
1.13 When consuming a diet that contains 30% carbohydrates, 40% protein and 40% fat, the
body
1. will have to convert protein to glucose, or break down lean body tissue to make glucose.
2. will build lean body mass in the form of muscles.
3. will lose weight in a sustainable manner over a long period of time.
4. will have sufficient stores of glucose to fuel the activities of the central nervous system
and red blood cells.
2. sucrose
3. glycogen
4. fructose
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1.15 In food exchange lists, to which group is peanut butter assigned?
1. Protein
2. Vegetable
3. Fruit
4. Fat
1.16 The hormone that lowers blood glucose by moving the blood glucose to the body cells is
called
1. adrenaline
2. insulin
3. glucagon
4. cortisol
1.17 What element is found in proteins but not in carbohydrates and fats?
1. Carbon
2. Oxygen
3. Calcium
4. Nitrogen
1.18 The energy density of a 30g packet of mixed nuts that supply 879kJ is
1. 849
2. 263.7
3. 0.034
4. 29.3
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4. Hamburger
1.21 Among the following strategies, which would be the least effective to help control blood
cholesterol levels?
1.22 The following characteristics of sugar alcohols (typically found in sugar free chewing
gum) are all true, except that
1.23 What is the usual state of nitrogen balance for healthy infants, children, and pregnant
women?
1. Equilibrium
2. Metabolic
3. Negative
4. Positive
1.24 What type of protein would the body make in order to heal a wound?
1. Collagen
2. Albumin
3. Ferritin
4. Haemoglobin
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1.25 Chronic protein-energy malnutrition in children is characterized by
1. hyperactivity.
2. shrunken liver.
3. short height for age.
4. low weight for height.
TOTAL MARKS: 25
END OF ASSIGNMENT 01
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NUT1501/101/3/2017
13 ADDENDUM B: ASSIGNMENT 02
NUT1501 Assignment 02
Semester 1 Semester 2
Due date Unique number Due date Unique number
10 April 2017 688557
INSTRUCTIONS
1) To complete Assignment 02, carefully study ALL the study units in study guide 1
together with the prescribed textbooks. You will find that the questions in this
assignment relate mainly to the application of your theoretical knowledge.
2) Type your assignment on a computer. Use the font Arial, size 11 with 1.5 line spacing.
If you are not able to type up your assignment on a computer, use a black or blue pen
to complete the assignment.
4) Try to formulate the answers in your own words. Refer to Tutorial Letter 301 for
guidance on citing the sources referred to and guidelines on avoiding plagiarism.
5) If you wish to submit your assignment online, please go to section 8 in this tutorial
letter and follow the instructions given in section 8.5.
6) If you wish to post your assignment, please use the assignment cover and envelope
provided. When stapling your answers inside the cover, staple only in the top left-
hand corner.
7) Create a cover page for this assignment that contains the following information:
a. Name
b. Student number
c. Unique assignment number
d. Module code
25
Remember metric units and units of measurements. No marks will be awarded if the incorrect
metric unit is used or if units of measurement are omitted from answers.
Question 1: [37]
1.1 Discuss the way in which peoples body composition differs by referring to the factors
known to influence body composition. (10)
1.2 Calculate the body composition of a young, healthy female weighing 59 kg. (10)
1.3 Discuss the different ways that fat can be distributed on the body and how this can be
used to predict a persons risk for certain diseases. (12)
1.5 Give the cut-off values for men and women for the anthropometric
measurement mentioned above, that will indicate an increased risk for disease (2)
1.6 Describe the interesting trend seen among smokers in terms of their
body fat distribution and BMI? (2)
Question 2 [30]
2.1 Describe in your own words what an exchange list is and how it works (5)
2.2 Explain how the exchange list can be used as an effective tool to help people lose
weight (10)
2.3 Give the food group within which each of the following food types fall in the
exchange list: (10)
2.3.1 Cheese
2.3.2 Sweet potatoes
2.3.3 Mixed vegetables
2.3.4 Olives
2.3.5 Nuts
2.3.6 Peanut butter
2.3.7 Avocado
2.3.8 Legumes
2.3.9 Corn
2.3.10 Potatoes
2.4 Explain why alcohol intake should be limited in a healthy, balanced diet? (5)
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Question 3 [33]
The link between good health and the traditional Mediterranean diets that were followed in the
mid-1900s is well known. Even though each of the many countries that border the Mediterranean
Sea has its own culture and traditions, there are still many similarities in their dietary habits.
3.1 Research has shown that the association between good health and the Mediterranean diet
only holds true when the overall diet pattern is present, because each of the foods
contributes small benefits that harmonise to produce a substantial cumulative or synergistic
effect. Summarise the food generally included in the Mediterranean diet under the
categories of the South African food groups? (10)
3.2 Summarise the broad dietary characteristics (e.g. low in saturated fat) of the
Mediterranean diet. (5)
3.3 What is the effect of the Mediterranean diet on a persons risk for heart disease? (3)
3.4 State whether each of the following categories of fatty acids are healthful or harmful
and list two (2) food sources of each. (15)
END OF ASSIGNMENT 02
27
NUT1501 Assignment 02
Semester 1 Semester 2
Due date Unique number Due date Unique number
26 September 2017 773913
INSTRUCTIONS
1) To complete Assignment 02, carefully study ALL the study units in study guide 1
together with the prescribed textbooks. You will find that the questions in this
assignment relate mainly to the application of your theoretical knowledge.
2) Type your assignment on a computer. Use the font Arial, size 11 with 1.5 line spacing.
If you are not able to type up your assignment on a computer, use a black or blue pen
to complete the assignment.
4) Try to formulate the answers in your own words. Refer to Tutorial Letter 301 for
guidance on citing the sources referred to and guidelines on avoiding plagiarism.
5) If you wish to submit your assignment online, please go to section 8 and follow the
instructions given in section 8.5.
6) If you wish to post your assignment, please use the assignment cover and envelope
provided. When stapling your answers inside the cover, staple only in the top left-
hand corner.
7) Create a cover page for this assignment with the following information:
a. Name
b. Student number
c. Unique assignment number
d. Module code
Remember metric units and units of measurements. No marks will be awarded if the incorrect
metric unit is used or if units of measurement are omitted from the answers.
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NUT1501/101/3/2017
Question 1 [12]
1.1 There are various nutrition assessment methods that can be used to determine the
nutrition status of a person. Refer to the stages in the development of a nutrient
deficiency to demonstrate which assessment method would reveal each of the stages.
(10)
1.2 Which two aspects/factors do you think are important to consider when taking a
dietary history? (2)
Question 2 [51]
Sales of unproven and dangerous nutritional products have always been a concern, but the
Internet now provides merchants with an easy and inexpensive way to reach millions of
customers around the world. Because of the difficulty in regulating the Internet, fraudulent and
illegal sales of nutritional and medical products have hit a bonanza.
2.1 List eight (8) red flags that can be used to identify nutrition quackery and help the
general public to avoid being misled by advertisements. (8)
2.2 Would you support a supplement stating that it contains enzyme A to help digest
your food. Give reasons for your answer. (4)
2.3 Evaluate the use and effectiveness of whey protein powders to build muscle
and enhance athletic performance when compared to drinking regular cows milk. (10)
2.4 Discuss why you would, or would not recommend the routine supplementation
of omega-3 fatty acids in capsules of fish oil. (5)
2.5 Briefly discuss why it is important to consume more omega-3 than omega 6 to
best support cardiovascular health. (4)
2.6 What are the beneficial effects of the omega-3 polyunsaturated fatty acids in reducing
the risk of heart disease and stroke? (5)
2.7 State whether each of the following categories of fatty acids are healthful or harmful
and list 2 food sources of each. (15)
Question 3 [37]
You are asked to plan a menu for a kindergarten with 8 toddlers aged between 1-3 years old.
Their daily energy needs are 5000 kJ but they only spend 5 of their 12 waking hours at school.
3.1 Calculate how much energy should be consumed by the toddlers at school to meet
their daily energy needs. Show your calculations and round off to the nearest
0.5 decimal. (3)
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3.2 Use the AMDR for children aged 1to 3 years (page 27 of your study guide) to calculate
how many grams of each of the macronutrients should be provided at school. Show
all of your calculations and round off to the nearest 0.5 decimal. (18)
3.3 Evaluate the given meal plan (which covers two meals and a snack) in the table
below: {16}
Vegetables 1
Fruit 1
Bread / starch 2
Fat 2
Total -
END OF ASSIGNMENT 02
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