nutrition scientific report

Department of Sport Science, Tourism & Leisure

MSPMD2NSE NUTRITION FOR SPORT AND EXERCISE – resit scientific report 2013.

Contact: DAMIAN COLEMAN (01227)782639 (damian.coleman@canterbury.ac.uk)

This assignment should be submitted via the drop box situated at Sport and Exercise Sciences enquiry hatch (opposite Ag50), no later than 4.00pm on Monday 1st September 2014.

Learning Outcomes:
On successful completion of this assignment the student must demonstrate that they can
1)   Apply the principles of nutrition in a sport and exercise context.
2)   Understand the interaction between nutrition and physiological function.
3)   Analyse and interpret the results of a nutritional investigation.
Assignment Details:
Word Equivalent: 2000

Scientific Report Details
The scientific report for this module will consist of a ‘sport science support’ report.
Title:
The title of the report is ‘A nutritional report for an amateur rugby player’.
Client Details:
The client is a female rugby player who has conducted a seven day dietary analysis. (Age 21 years, mass 70 kg, height 169 cm, 14% body fat). The aim of this scientific report is to provide feedback to the client to potentially help improve their performance and training.
Part A. Energy Balance (~200 words equivalent):
Calculate (and include in your assignment):
1)   The estimated BMR (using the details above and table 1).
2)   The estimated energy expenditure based around a ‘heavy’ daily level of intensity (using the details in table 2).
3)   Complete table 3. (Use 4 kcal.g to derive the energy obtained from both carbohydrate and protein, and 9 kcal.g to derive the energy obtained from fat. Then add the total amount of energy derived from carbohydrate, protein and fat together to obtain the estimated energy intake per day).   To obtain the g.kg-1.day-1 remember the client has a mass of 70 kg).
4)   The energy balance (Using the information in 2, and the energy intake data in table 3)
Part B. Macronutrient Data Conversion (~200 words equivalent):
A number of papers still use percentages to interpret if an individual has consumed sufficient proportions of the macronutrients in the diet. Convert the data from table 3 into percentages of energy obtained from each macronutrient by the client and complete table 4. To calculate these values, take the kcals derived from each macronutrient and divide these values by the total amount of kcals consumed per day, then multiply the result by 100%. E.g. If the client consumed 1300 kcals of carbohydrate and their total intake was 3000 kcals, then they would have consumed a diet that was 43% carbohydrate [(1300÷3000) x 100% = 43.3%].

READ ALSO : MacroEconomics

Estimation of BMR
(Sex and Age)Kcal.day-1MALE 18-3015.3 x (kg) +679MALE 30-6011.6 x (kg) +879FEMALE 18-3014.7 x (kg)+496FEMALE 30-608.7 x (kg) +829Table 1. Estimation of BMR (From: Recommended Dietary Allowance, (1989) The National Academy of Sciences. National Academy Press, Washington USA)

Level of IntensityType of ActivityActivity Factor ( x BMR)Very lightSeated and standing activity, driving, typing, ironing, and cooking.Male x 1.3
Female x 1.3LightWalking (<5km.h-1) housecleaning, bar work, child care, golf.Male x 1.6
Female x 1.5ModerateWalking (>5km.h-1) gardening, cycling, skiing, tennis, dancing.Male x 1.7
Female x 1.6HeavyHeavy manual work, basketball, soccer, climbing.Male x 2.1
Female x 1.9ExceptionalTraining (>5hrs.day-1) for professional athletes.Male x 2.4
Female x 2.2Table 2. Estimation of daily energy expenditure (From: Recommended Dietary Allowance, (1989) The National Academy of Sciences. National Academy Press, Washington USA)

MacronutrientIntake g.day-1Kcal.day-1Intake g.kg-1.day-1Carbohydrate 305kcalProtein105kcalFat140kcalEstimated Energy Intake per day kcalTable 3. Client Macronutrient intake and energy intake data.

MacronutrientPercentage of energy derived from each MacronutrientCarbohydrate ProteinFatTable 4. Percentages of macronutrient intake.

Part C. Client feedback (~1600 words):
Using the data calculated in tables 1-4, and the information in table 5 (Micronutrient data) this section requires you to write a feedback report to the client.
NUTRIENT% RDARETINOL-EQ79%CALCIUM42%IODINE101%SELENIUM110%CHLORIDE105%IRON162%PHOSPHORUS105%SODIUM120%THIAMIN120%VITAMIN B12223%MAGNESIUM410%POTASSIUM100%RIBOFLAVIN140%VITAMIN C200%ZINC220%NIACIN156%VITAMIN B6110%FOLATE100%Table 5. Client micronutrient data.
In this section you are required to articulate the impact the diet could have on the health of the client, and the impact the diet could be having on the sport/exercise performance of the client. You must include:
1)   The Energy Balance.
2)   Carbohydrate.
3)   Protein.
4)   Fat.
For each of these you should outline the numbers your client recorded, the current guidelines (what they should be consuming, based on the scientific literature). You should also make any recommendations for your client (increase/decrease, dietary sources), and finally indicate how these suggested changes will impact upon their health and sport/exercise performance.
5)   Micronutrients
From table 5, the micronutrients Calcium and Retinol-eq are below the RDA (for information a score of 100% meets the RDA). Outline the implications (from a health AND sport/exercise performance perspective) of eating these low values and indicate food sources the client should be consuming to increase these values. Then provide details of the likely alterations to health and sport/exercise performance if they change in line with your recommendations. From table 5, magnesium is being eaten at over 4 times the RDA. Outline the implications (from a health AND sport/exercise performance perspective) of eating these high values and indicate food sources the client should alter/avoid to reduce these values. Again provide details of the likely alterations to health and sport/exercise performance if they change in line with your recommendations.
Part D. Summary (~500 words):
This final section should be brief but should summarise the recommendations above. This section should be coherent with all guidelines you have given. For example, if you suggest to your client they increase a certain nutrient, it will increase the energy intake; therefore make sure all numbers tally up. If you are suggesting the client increases their energy intake, where/which sources of food should this come from?
Part E. References:
A minimum of 15 references from Journals or research text books should be included in this report (and included in a final reference list). Ensure these are presented in the Harvard style. Deviation from this style and/or incomplete referencing will reduce your mark for this assignment. (If in doubt look at the referencing format in the Journal of Sports Sciences).
END OF BRIEF