Tutorial 3.

In the lecture we learnt about the Australian Dietary Guidelines (ADG). This tutorial will
build on the lecture content, putting some of the theory of the ADG’s into practice.
Importantly, this tutorial will provide the foundation for your dietary assignment which is
due later in the semester. In fact, the table below is very similar to the template you will use
for your dietary assignment.

Learning Outcomes

LO1. critique nutrition education models and how they can be utilised to select a healthy diet
LO3. identify macronutrients including carbohydrates, protein, fats and alcohol as well as micronutrients, using a range of information and
contexts
LO8. analyse the nutrient content and adequacy of your own diet using computerised nutritional analysis software and apply your
nutrition knowledge to address consequential nutritional problems

Instructions

 After a brief introduction with your tutor, you will be placed into pairs to complete
todays activity.
 Before you begin however, please take some time to learn a little about your partner
(you can use the questions below, or talk about anything really... It’s important to
connect and communicate with others, even though we’re living through some
unusual times).
 Talking with your partner, you should collect in as much detail possible, what they
ate for dinner last night. You can think of it as if you’re a nutritionist/dietitian trying
to obtain this information from a patient/client so you can analyse it later and help
them with their diet. If you don’t feel comfortable disclosing what you ate for dinner
to your newly acquainted partner, you can provide a fictious account of a meal.
 After each partner has had a turn of collecting the dietary dinner data, you should
then work together to determine how many serves of each food item was consumed
using the Australian Dietary Guidelines (one person at a time).
 Your tutor will bring everyone back together after 20-30 minutes or so and discuss
some of the intricacies, common questions and interesting items as a class. This will
help clarify common questions experienced when completing the dietary
assignment, whilst further conceptualising the Australian Dietary Guidelines.
 Once finished, upload your document (with your partners dinner intake) to Canvas to
get your attendance marked off for this week.
Week 3 - Task

Questions to get to know your partner

1. What is your partners name?

2. What is their favourite book and why?
3. What is their most positive realisation living through Covid-19?

Food template

An example has been provided below in red for your reference. You should delete this and
question your partner to obtain what they ate for dinner last night recording it in the table
below.

Food record Calculated number of serves consumed according to the Australian Dietary Guidelines
Grain Milk,
Lean meats
foods, yoghurt,
and poultry,
Foods and beverages, Amount mostly Vegetables cheese
fish, eggs,
detailed with consume wholegrai Fruit and and/or Discretionar
tofu, nuts and
brands/types/variety/cookin d (mL or n and/or s legumes/bean other y items
seeds and
g method if appropriate grams) high cereal s alternatives
legumes/bean
fibre , mostly
s
varieties reduced fat
EXAMPLE - Homemade
sweet chilli and chickpea
stir-fry
- Bok choy 75g 1
- Chickpeas 150g 1
- Rice, brown 260g 3
cooked
- Commercial 50ml 1
sweet chilli sauce
- Carrot 65g 1
- Onion 25g 0.33

Fish and rice dish

Fish (Salmon) 100g 1
Rice 160g 2
Orange 150g 1

2 1 1
TOTAL INTAKE 3 2.33 1 1

Questions to consider

1. Did you encounter any issues calculating the number of serves consumed according
to the Australian Dietary Guidelines?
No issues due to food being consumed easily fitting in to the specific parts of the guidelines.
Serves of water consumed were difficult to calculate/find

2. Why are the food groups the way they are?

Scientific research that backs up the nutritional and vitamin content of the different foods in
our diet.
3. Can you recommend any improvements to your partners meal to improve the
nutritional profile whilst predominately leaving the taste, texture and integrity of the
meal intact?
Add in some more variety in the form of extra serves of vegetables.