For this task, you will analyse a case study (see ‘Priya’ below) and develop an essay that demonstrates your understanding of ecological and physiological factors influencing food and nutrient intakes and eating behaviours in adults.

Your essay must include:

• An introduction that describes key ecological and physiological factors known to influence food choices and eating behaviours in adults, and explains their relevance to the case study using evidence;
• An essay body that applies these factors to the case study by identifying and explaining how specific ecological and physiological factors are influencing the individual’s current food choices, eating patterns, and health risks; and
• A conclusion that summarises the key factors influencing food choices and behaviours in the case study and briefly reflects on how these factors interact to affect nutritional health.
• A reference list that includes at least five (5) scientific/reliable sources. 

Please note: When discussing physiological factors, students are expected to refer to relevant mechanisms such as appetite regulation, energy balance, nutrient metabolism, or physiological responses to dietary patterns where appropriate.

Task Description 

Priya is a 38-year-old woman of South Asian heritage who recently moved to a regional town in Western Queensland to work as a registered nurse. She lives with her husband, who works in the local mining industry, and her 70-year-old mother, who moved from India to help care for their family. Priya finds the transition to regional life challenging, case study regarding the high cost of fresh produce and the lack of access to traditional cultural ingredients.

Daily Routine and Eating Habits: Priya’s day begins at 5:30 AM to prepare for her 12-hour shift at the regional hospital. Because the local supermarket has a limited selection of fresh vegetables, she often relies on canned or frozen substitutes that are high in sodium. She typically skips breakfast, instead drinking several cups of strong black tea with added sugar to stay alert.

At the hospital, Priya’s breaks are often interrupted. She usually consumes highly processed snacks from the staff room or white rice with a small portion of leftover curry that lacks the variety of lentils and leafy greens she used to consume in the city. By mid-afternoon, she feels ‘drained’ and consumes several biscuits or a sweetened yoghurt to manage her hunger.

After finishing work at 7:00 PM, Priya is exhausted. Her husband often brings home takeaway from the only two options in town—a local fish and chips shop or a pizza outlet—as they are both too tired to cook. On the weekends, Priya tries to cook traditional meals, but because specialised spices and fresh Asian greens are unavailable locally, she uses heavy, pre-made sauces that are high in preservatives and fats. Priya has noticed she feels increasingly lethargic, has experienced a 5kg weight gain in six months.

Level of Gen AI use allowed:

Level 2: You may use Al for planning, idea development, and research. Your final submission should show how you 
have developed and refined these ideas.

The following categories will be used to assess your essay:

• Introduction – Ecological and Physiological Factors  
• Application to Case Study – Ecological Factors
• Application to Case Study – Physiological Factors 
• Conclusion – Integration and Synthesis 
• Academic Communication and Use of Evidence 

Level of Gen AI use allowed:

Level 2: You may use Al for planning, idea development, and research. Your final submission should show how you 
have developed and refined these ideas.

Online quizzes are included in this unit to reinforce your learning, provide you with immediate feedback on your learning of foundational concepts, provide you with a tangible benchmark that may highlight strengths and weaknesses in your learning, and encourage your consistent engagement with course materials. 

Task Details

For this task you will be required to complete two (2) online quizzes that assess your understanding of key topics and concepts provided in the unit across the term.

Each quiz will:

• include 30 multiple choice questions and will carry a total unit weighting of 20%;
• only be available ONCE for completion;
• be time limited and timed - once you commence a quiz, you will have 30 minutes only to complete each quiz (a timer will appear on your screen to help you to monitor your time).  
• See Table below for Quiz 1 and Quiz 2 open and close time and date:

NOTE: Formative quizzes (non-compulsory, non-graded quizzes) will be provided during the term so that you can test your knowledge and understanding of unit content prior to commencing the summative online quizzes outlined above. You may complete the formative quizzes as many times as you wish. 

Level of Gen AI use allowed:

Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge. 

The 72-hour grace period does not apply to this assessment.

No Assessment Criteria

Task Introduction

This assessment provides students with the opportunity to develop practical skills in conducting a nutrition assessment, analysing dietary intake, and interpreting associated health implications. Students will perform a 24-hour dietary recall with a chosen case study, categorise foods into the Australian Dietary Guidelines (ADG) food groups, and use the Australian Food Composition Database (AFCD) to calculate total energy intake and macronutrient composition (protein, carbohydrate, and fat). The analysis will be used to evaluate the case study’s short-term nutritional status in relation to energy balance and weight management, as well as long-term health implications for chronic disease risk. Students are also required to critically discuss the limitations of using a single 24-hour recall to represent habitual dietary intake and to provide evidence-based recommendations to improve the case study’s diet, taking into account lifestyle, life stage, health status, and cultural factors.

Task Instructions

Step 1 – Select a case study

• Choose a family member, friend, or community member willing to participate as your case study, who is over the age of 18, and from whom informed consent can be obtained.
• Consider age, sex, and lifestyle factors relevant to nutrition.

Step 2 – Conduct a 24-hour Dietary Recall

• Record a video of yourself conducting the 24-hour dietary recall. Your face must be visible in the recording to verify participation, but it is not compulsory to show your case study’s face.
• In the video, have your case study report all foods and beverages consumed over a single 24-hour period. Include portion sizes, preparation methods, and timing of meals/snacks.
• Note any factors that may have influenced intake (e.g., physical activity, stress, social context).
• Upload this recording along with your written report when submitting the assessment.

Step 3 – Collect Basic Anthropometric Information

• Measure and record:
  • Height
  • Weight
  • Waist circumference
• Use these measures to interpret short-term energy balance and potential health risks.

Step 4 – Nutritional Analysis

• Categorise all foods consumed into Australian Dietary Guideline (ADG) food groups and compare the number of serves to recommended intakes.
• Using the AFCD, calculate total energy intake and macronutrient intake (protein, carbohydrate, fat). Micronutrient analysis is not required.
• Compare the case study’s total energy intake from the 24-hour dietary recall with their estimated energy requirements (EER) based on age, sex, weight, height, and activity level.

Step 5 – Write the Nutrition Assessment Report

a) Introduction (Approx. 200 words)

• Introduce your case study: age, sex, lifestyle, and any relevant nutrition-related factors.
• Explain the purpose of a nutrition assessment.
• Highlight the focus on short-term weight management and long-term chronic disease risk.

b) Methods (Approx. 250 words)

• Describe the 24-hour recall method: how it was conducted, strengths, and limitations.
• Describe anthropometric measurements and how they were collected.
• Outline tools used for analysis: ADG food groups, AFCD, EER calculations.

c) Results (Approx. 250 words)

• Present dietary intake results:
  • Number of serves per ADG food group vs recommended intake
  • Total energy intake and macronutrient intake (protein, carbs, fat)
• Present anthropometric measures (height, weight, BMI, waist circumference)
• Include tables or charts for clarity

d) Discussion (Approx. 600 words)

• Critically discuss the limitations of a single 24-hour recall.
• Discuss factors influencing intake (e.g., lifestyle, social context, cultural factors).
• Interpret results for short-term implications:
• • Energy balance, weight management.
• Interpret results for long-term implications:
• • Risk of chronic disease (cardiovascular disease, diabetes, obesity, nutrient deficiencies/excesses)
• Suggest evidence-based, practical dietary strategies for improvement, considering:

• • Case study’s age, lifestyle, preferences, health status, and cultural factors

e) Conclusion (Approx. 200 words)

• Summarise key findings regarding ADG food groups, energy, and macronutrient intake
• Highlight major health risks and recommendations for both short-term and long-term outcomes

f) References

• Include at least five (5) authoritative references (peer-reviewed journals, textbooks, or government/public health resources)
• Use APA 7 referencing style

Internet tools to allow dietary assessment:

Nutrient Reference Values

https://www.eatforhealth.gov.au/nutrient-reference-values

Australia Food Composition Database

https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/Pages/foodsearch.aspx

Level of Gen AI use allowed:

Level 2: You may use Al for planning, idea development, and research. Your final submission should show how you 
have developed and refined these ideas.

Marks will be awarded in accordance with the following categories:

• Introduce the task and the case study
• Method section
• Results section
• Discussion of methods to collect dietary information
• Discussion of nutrient intake of the case study against relevant recommendations.
• Discussion of dietary recommendations based on results
• A summary and conclusion to the report overall
• Cover page, general formatting including in-text citations, word count and report format.  
• Writing fluency
• Quality, quantity of references and inclusion of reference list in APA7 referencing style.