This assessment provides 35% of the module grade. You have analysed the diet now you need to apply theory to practice. The aim of this assessment is to provide a one-week shopping list for your client from your client report assessment, based on 1) their goals, 2) data on food labels or dietary analysis software and 3) evidence-based guidance. Synthesised together your client’s goals should inform daily intakes based on published scientific nutritional guidance ad quantified to provide appropriate nutritional balance without resulting in undesirable weight gain. Your assignment musts contain the following sections:
Introduction to your client’s nutrition/fitness goals, food likes/dislikes and principles of ‘a balanced diet’
Discussion of the evidence base/information for attaining these goals to justify how you translated this guidance into the shopping list that you provide in your appendix, supported by suitable references
Summary of this report
Appendix, providing a shopping list of each foodstuff, indicate which shop the foodstuff can be bought and their price.
1. Analyse, synthesise and evaluate current research on nutritional strategies suggested to optimise health and/or physical performance
Formatting and Submission Guidelines:
The written analysis should be three pages maximum, excluding tables, figures, references and other appendices. The standard word.docx format should be used (calibri 11, 1.5 line spacing and standard 2.54 cm margins). Use APA 7th referencing convention:
Submit the assessment to the TurnItIn link on the module Moodle site by 12:00 noon on Friday 5th February 2021.
Verification Marking Process:
These assessments will be subject to mark verification, whereby a second member of staff scans 10% (min 6, max 20) of the assessments to ascertain that the marks for the module are broadly appropriate and have been fairly arrived at.
Feedback will be received in a timely manner within 20 working days. Use this feedback for other modules that require an evidence-based justification of client-facing information