U30072 Nutrition For Sport Assessment Answer
Question:
Assessment Brief:
This assessment provides 35% of the module grade. You have analysed the diet now you need to apply theory to practice. The aim of this assessment is to provide a one-week shopping list for your client from your client report assessment, based on 1) their goals, 2) data on food labels or dietary analysis software and 3) evidence-based guidance. Synthesised together your client’s goals should inform daily intakes based on published scientific nutritional guidance ad quantified to provide appropriate nutritional balance without resulting in undesirable weight gain. Your assignment musts contain the following sections:
Introduction to your client’s nutrition/fitness goals, food likes/dislikes and principles of ‘a balanced diet’
Discussion of the evidence base/information for attaining these goals to justify how you translated this guidance into the shopping list that you provide in your appendix, supported by suitable references
Summary of this report
Appendix, providing a shopping list of each foodstuff, indicate which shop the foodstuff can be bought and their price.
Learning Objectives:
1. Analyse, synthesise and evaluate current research on nutritional strategies suggested to optimise health and/or physical performance
Formatting and Submission Guidelines:
The written analysis should be three pages maximum, excluding tables, figures, references and other appendices. The standard word.docx format should be used (calibri 11, 1.5 line spacing and standard 2.54 cm margins). Use APA 7th referencing convention:
Submit the assessment to the TurnItIn link on the module Moodle site by 12:00 noon on Friday 5th February 2021.
Verification Marking Process:
These assessments will be subject to mark verification, whereby a second member of staff scans 10% (min 6, max 20) of the assessments to ascertain that the marks for the module are broadly appropriate and have been fairly arrived at.
Feedback:
Feedback will be received in a timely manner within 20 working days. Use this feedback for other modules that require an evidence-based justification of client-facing information
Marking Criteria:
|
Section
|
0-29% |
30-39% |
40-49% |
50-59% (as previous plus) |
60-69% (as previous plus) |
70+% (as previous plus) |
|
Relation of client goals and food preferences to the recommended food items (25%) |
No client goals or food preferences provided or no serious attempt. |
Client goals or food preferences not relevant for the assessment. |
Adequate client goals or food preferences to guide the discussion. |
Competent client goals or food preferences to guide the discussion. |
Clear client goals or food preferences to guide the discussion. |
Clear & concise client goals or food preferences to guide the discussion. |
|
Translation of broad published guidance into a realistic shopping list (25%) |
No serious attempt. Acutely deficient in all aspects. |
Little or no attempt to translate references to the list submitted. |
Some translation of the references to the list is provided. |
Most of the key information translating the references to the list is provided. |
All of the key information translating the references to the list is provided. |
Accurate information translating the references to the list is provided. |
|
Quality and use of references (25%) |
No serious attempt. Acutely deficient in all aspects. |
Little or no relevant references used. |
Some key references used |
Most key references used |
All key references presented and used well |
Accurate use of relevant references |
|
Legibility and completeness of the shopping list (25%) |
No serious attempt. Acutely deficient in all aspects. |
Little or no information. |
Correct information provided |
Correct information provided with clear presentation |
Correct information provided with good presentation |
Correct information provided with excellent presentation. |
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