QUESTION ONE
1.1. Protein: 46,6g X 17 kJ/g = 792.2 kJ
Fat: 17,6g X 38 kJ/g = 668.8 kJ
Carbohydrates: 31.2g X 17 kJ = 530.4kJ
792.2 kJ + 668.8 kJ + 530.4kJ = 1,991.4 kJ
1.2. Protein: 792.2 kJ/1,991.4kJ X 100 = 39.78%
Fat: 17,6g X 38 kJ/g = 668.8 kJ/1,991.4 kJ X 100 = 33.58%
Carbohydrates: 31.2g X 17 kJ = 530.4kJ/1,991.4kJ X 100 = 26.63%
Total percentage: 99.99%
1.3. 1991 kJ/358g = 5.56 kJ/g
1.4. Energy density of the grilled chicken breast, mealie and salad: 1426 kJ/596g
= 2.39 kJ/g. A meal that consists of a grilled chicken breast, mealie and salad
provides half the amount of energy that the roast chicken and mash potatoes
meal. It is a lower energy density and is a healthier choice because of the lower
kilojoule value. This meal is beneficial for an overweight person.
QUESTION TWO
2.1. A nutritional assessment done correctly will be able to detect if a person is
healthy or malnourished. It gives us an idea about a person’s health that helps
determine if nutritional needs are being met or if there are deficiency of nutrients
in the body, it also helps determine if the person is exposed to risks due to an
unhealthy diet.
2.2.
• Malnutrition is a combination of “under-nutrition” and “over-nutrition”. Not
taking in enough nutrients is just as harmful as taking too much into one’s
system (e.g. obesity and anorexia).
• Undernutrition is when there are “micronutrient” deficiencies within the body
because a person is not consuming a healthy amount of nutrients (the correct
diet).
• Overnutrition is when there is an exercise intake of high density foods which
leads to chronic health diseases and obesity.
2.3.
1. A person may record the food another has eaten in a day (24-hour recall)
2. A person may record the type of foods another has eaten over a period of 3 days
to a week (keep a food diary)
3. A person may record the food that another regularly eats and how the amount
that is eaten (food frequency)
, 2.4. The diets recorded over the recommended period of days must be the usual diet
that the person would follow and the portion sizes must not be overlooked and
must be measured accurately.
QUESTION THREE
3.1. Mr Hlongwane’s diet is inadequate and e must correct the insufficiencies by
incorporating low-cholesterol foods such as fruit, legumes, vegetables, lean red
meat and unsaturated fats in his diet. He should control the amount of food
(portion sizes) he eats and see to it that he reduces his intake of empty-kilojoule
foods and high-density foods.
He can:
a. Add different kinds of vegetables to his supper, for e.g. broccoli, spinach, kale,
butternut, eggplant, beans etc.
b. Vegetables may be added to lunch as well in the form of a salad (tomato,
onion, lettuce etc.)
c. Fruits can be used as light snacks in between major meal times and is
something delicious to snack on (e.g. apples, fruit salad, peaches etc.)
d. In order to stay excited about breakfast and give himself a healthy choice
every morning to befit for the rest of the day, he may alternate between
mealie-meal porridge and cereals with high fibre and low-fat, such as Wheat
Bix. He can also explore the different porridges e.g. millet and oats.
e. He must substitute pure white/brown sugar for healthier alternatives such as
honey or Xylitol.
f. Fizzy drinks & alcohol can cause major strain on the kidneys and liver. He
must restrict his intake of carbonated beverages and rather opt for fresh
squeezed juices and pure water.
g. His intake of gluten mut be limited. He can cut down his intake of bread and
choose healthier options: whole-wheat bread, rye bread, low-GI bread or even
crackers that contain seeds. He can make home-made breads that include
less gluten and more fibre.
He must correct his diet and pivot towards including better sources of protein
than meat: lean red meat, eggs, fish, lentils. In total, he must include all food
groups and stay away from consuming an excessive amount from one food
group or too little of one food group. Nutrient-dense foods that have a low energy
density must be his priority; an example of a healthy practice is eating meat
without the skin or simply changing full-cream milk to low-fat milk. Instead of
having potatoes fried chips, he can prepare pumpkin chips. Coconut oil/nut
butters can be used instead of margarine. By including physical exercise into his
routine, he will better digest the food he intakes and lessen the probability of
developing chronic health diseases caused by malnutrition.
3.2. She must construct her food intake as:
- Starchy/gluten rich foods: 6-8 servings
- Vegetables and fruit: 5 servings (400 g)
1.1. Protein: 46,6g X 17 kJ/g = 792.2 kJ
Fat: 17,6g X 38 kJ/g = 668.8 kJ
Carbohydrates: 31.2g X 17 kJ = 530.4kJ
792.2 kJ + 668.8 kJ + 530.4kJ = 1,991.4 kJ
1.2. Protein: 792.2 kJ/1,991.4kJ X 100 = 39.78%
Fat: 17,6g X 38 kJ/g = 668.8 kJ/1,991.4 kJ X 100 = 33.58%
Carbohydrates: 31.2g X 17 kJ = 530.4kJ/1,991.4kJ X 100 = 26.63%
Total percentage: 99.99%
1.3. 1991 kJ/358g = 5.56 kJ/g
1.4. Energy density of the grilled chicken breast, mealie and salad: 1426 kJ/596g
= 2.39 kJ/g. A meal that consists of a grilled chicken breast, mealie and salad
provides half the amount of energy that the roast chicken and mash potatoes
meal. It is a lower energy density and is a healthier choice because of the lower
kilojoule value. This meal is beneficial for an overweight person.
QUESTION TWO
2.1. A nutritional assessment done correctly will be able to detect if a person is
healthy or malnourished. It gives us an idea about a person’s health that helps
determine if nutritional needs are being met or if there are deficiency of nutrients
in the body, it also helps determine if the person is exposed to risks due to an
unhealthy diet.
2.2.
• Malnutrition is a combination of “under-nutrition” and “over-nutrition”. Not
taking in enough nutrients is just as harmful as taking too much into one’s
system (e.g. obesity and anorexia).
• Undernutrition is when there are “micronutrient” deficiencies within the body
because a person is not consuming a healthy amount of nutrients (the correct
diet).
• Overnutrition is when there is an exercise intake of high density foods which
leads to chronic health diseases and obesity.
2.3.
1. A person may record the food another has eaten in a day (24-hour recall)
2. A person may record the type of foods another has eaten over a period of 3 days
to a week (keep a food diary)
3. A person may record the food that another regularly eats and how the amount
that is eaten (food frequency)
, 2.4. The diets recorded over the recommended period of days must be the usual diet
that the person would follow and the portion sizes must not be overlooked and
must be measured accurately.
QUESTION THREE
3.1. Mr Hlongwane’s diet is inadequate and e must correct the insufficiencies by
incorporating low-cholesterol foods such as fruit, legumes, vegetables, lean red
meat and unsaturated fats in his diet. He should control the amount of food
(portion sizes) he eats and see to it that he reduces his intake of empty-kilojoule
foods and high-density foods.
He can:
a. Add different kinds of vegetables to his supper, for e.g. broccoli, spinach, kale,
butternut, eggplant, beans etc.
b. Vegetables may be added to lunch as well in the form of a salad (tomato,
onion, lettuce etc.)
c. Fruits can be used as light snacks in between major meal times and is
something delicious to snack on (e.g. apples, fruit salad, peaches etc.)
d. In order to stay excited about breakfast and give himself a healthy choice
every morning to befit for the rest of the day, he may alternate between
mealie-meal porridge and cereals with high fibre and low-fat, such as Wheat
Bix. He can also explore the different porridges e.g. millet and oats.
e. He must substitute pure white/brown sugar for healthier alternatives such as
honey or Xylitol.
f. Fizzy drinks & alcohol can cause major strain on the kidneys and liver. He
must restrict his intake of carbonated beverages and rather opt for fresh
squeezed juices and pure water.
g. His intake of gluten mut be limited. He can cut down his intake of bread and
choose healthier options: whole-wheat bread, rye bread, low-GI bread or even
crackers that contain seeds. He can make home-made breads that include
less gluten and more fibre.
He must correct his diet and pivot towards including better sources of protein
than meat: lean red meat, eggs, fish, lentils. In total, he must include all food
groups and stay away from consuming an excessive amount from one food
group or too little of one food group. Nutrient-dense foods that have a low energy
density must be his priority; an example of a healthy practice is eating meat
without the skin or simply changing full-cream milk to low-fat milk. Instead of
having potatoes fried chips, he can prepare pumpkin chips. Coconut oil/nut
butters can be used instead of margarine. By including physical exercise into his
routine, he will better digest the food he intakes and lessen the probability of
developing chronic health diseases caused by malnutrition.
3.2. She must construct her food intake as:
- Starchy/gluten rich foods: 6-8 servings
- Vegetables and fruit: 5 servings (400 g)
