D1142: Introduction to Food and Nutrition Assignment Instruction
This assignment is a 1000 word written assignment and constitutes 100% of the module mark.
You are required to reflect on the practical classes throughout the module and the dietary changes you made to recipes and to consider the impact the changes you made had on the aesthetics and palatability of the recipes along with the financial implications your suggested changes made. You should apply your knowledge and adapt the attached 24 hour recall to be in line with healthy eating guidance. Your focus should be on energy, macronutrients, sugar, fibre, alcohol, salt and fruit & veg intake.
In no more than 1000 words you should describe your suggested changes and the rationale for these. You should identify the healthy eating guidance you are trying to meet, discuss the impact the changes would have in relation to nutrient intake (in line with this healthy eating guidance), the impact the changes will have on the aesthetics and palatability of the diet and finally the financial implications your suggested changes (based on your experience from practical classes). Where appropriate your assignment should be justified and supported by current and relevant evidence.
To support your discussions and reflections you should include the following information as appendices:
a nutritional analysis for the 24 hour recall which is provided
an amended 24 hour meal plan which is in line with healthy eating guidance
a nutritional analysis of the modified 24 hour meal plan.
From each practical session you should include a copy of original recipe, a copy of the modified recipe where appropriate, a nutritional analysis of each recipe included plus an indication of the cost of the recipes
