Assignment cover sheet

Note: (1) The attention of students is drawn to: the Academic Regulations, the Academic Integrity and Misconduct
Policy and the Assessment Policy, all of which are accessible via http://www.acu.edu.au/policy
(2) A de-identified copy of your assignment may be retained for University quality (audit) processes,
benchmarking or moderation.

Student ID Number/s: Student Surname/s: Given name/s:

S00388341 SHARMA ROSHAN

Course: NUTRITION SCIENCE School: Australian Catholic University, Melbourne

Unit code: NUTR101 Unit title: Introduction to Nutrition

Due date: 3/24/2024 Date submitted: 3/24/2024

Lecturer-in-Charge: Rebecca Payne Tutorial Group/Tutor: Rebecca Payne

Assignment Title and/or number: Nutrition Literature Analysis

DECLARATION OF ORIGINALITY
By submitting this assignment for assessment, I acknowledge and agree that:
1. this assignment is submitted in accordance with the University’s Academic Regulations, Assessment Policy
and Academic Integrity and Misconduct Policy. I also understand the serious nature of academic
misconduct (such as plagiarism) and the penalties attached to being found guilty of committing such
offences.
2. no part of this assignment has been copied from any other source without acknowledgement of the source.
3. no part of this assignment has been written by any other person, except to the extent of collaboration and/or
group work as defined in the unit outline.
4. this assignment has not been recycled, using work substantially the same as work I have completed
previously and which has been counted towards satisfactory completion of another unit of study or credited
towards another qualification, unless the Lecturer in Charge has granted prior written consent to do so.
5. a copy of the original assignment is retained by me and that I may be required to submit the original
assignment to the Lecturer in Charge upon request.
6. the Lecturer-in-Charge may, for the purpose of assessing this assignment:
6.1. reproduce this assignment;
6.2. authorise the reproduction of this assignment;
6.3. provide a copy of this assignment to another member of the University; and/or
6.4. communicate, or authorise communication of, a copy of this assignment to a plagiarism checking
service, such as the “Turnitin” service operated by iParadigms LLC (or such other service utilised by
the University at its absolute discretion). I acknowledge that a plagiarism checking service provider
may then retain a copy of this assignment on its database for the purpose of future plagiarism
checking.

Signature of student(s): Date: 3/24/2024

Last updated: June 2013

Approved by: University Learning and Teaching Committee
 Journal, author information and study design

First Author’s Name: Flavia Fayet-Moore PhD, APD, Andrew McConnell BSc
(AdvMaths), Kate Tuck BAppSci (Biophysics), Peter Petocz PhD, Tim Cassettari Bsc
(Hons), APD, Hania Rahimi-Ardabili PhD, Michelle Blumfield PhD, APD, Skye Marshall
PhD, APD

Year of Publication: 16 June 2022

Journal Name: Journal of Dietitians Australia

Study Design: Cross-sectional study design

Peer-review

The given journal has not mention peer review. However, it is important to check our work
by experts before sharing it with the world. It helps to improve our ideas. It is like having a
supportive community ensuring the integrity of scientific knowledge

1. Introduction
Children and teenagers are getting sick mostly due to their diets from all over the world,
including Australia. Diseases like type-2 diabetes and high blood pressure are becoming
common, and they can affect the growth and health in a long run.

2. Rationale
Australia has guidelines on what kids should eat to stay healthy. These guidelines try to
tackle the rising problems and say kids should eat lots of foods like veggies, fruits and
should avoid junk food that are high in sugar and fat. Even with these guidelines, many
Aussie kids are still eating too much junk foods.

3. Aim
This study is conducted with the aim of figuring out the effects of unhealthy foods that are
consumed by Aussie kids. To understand why the huge number of unhealthy foods are
being consumed and what can be done to help them eat better. After analysing the foods
they are eating at different times, we hope to find a solution that might lead to uplift
healthier eating habits and keep kids healthy.

4. Study design
Cross-sectional studies are like taking a picture of a moment in time. They are great for
getting a quick snapshot of what is happening in a population and finding out how
common certain things are. But they cannot tell us why things are happening or how they
might change over time. Sometimes people might not remember things accurately, which
can affect the results. So, while they are handy for getting a general idea, they have their
limitations.

5. Methods

Last updated: June 2013

Approved by: University Learning and Teaching Committee
 The researchers wanted to know what Aussie kids/teens were eating and its effects on their
health. They looked at over 12,000 people of all ages to figure out their diets, its effects,
and their overall health. The researchers asked people to remember everything they had
eaten and drank in the last day. They talked to older kids directly to get their memories, but
younger ones were helped by their parents or caregivers. After collecting all this
information, they tried figure out which foods were mostly eaten and their effects on
energy levels and the nutrients they got from their food.
The researchers looked at the top 20 foods and drinks that were not so healthy, like snacks
and sugary drinks, to see how much people were having and their effects on energy levels.
They also checked out how much sugar, fat, and salt were in these foods. The researchers
also asked their weight, height, and waist size to see how their diets were linked to their
lifestyle and activity. After collecting all this information, they used statistical methods to
carry out meaningful result.

6. Results
The study explored into the eating habits of over 12,000 Aussie kids/teens, were nearly
everyone enjoyed discretionary treats, were 74% went beyond the recommended limits.
Those extra snacks/treats were like little push of energy for them. Cakes, biscuits, pastries,
potatoes, and ice cream are the main culprits. Snack time, lunch, dinner, and morning tea
came to be the common time for eating these goods. Older kids, aged 9–18 years, were
more likely to rely on discretionary foods. Surprisingly, factors like gender, social status,
or body mass index did not affect this eating trend. Moreover, people having these foods
were doubling their enjoyment compared to those who were more reserved in their eating
habits.

7. Reflection
The study examines the dietary habits of Australian children and teenagers, considering
factors like age, gender, and lifestyle. By analysing their snack choices, the findings offer
valuable awareness into promoting healthier eating. However, relying on data from a single
day and an older timeframe may not fully capture long-term habits. Gathering more recent
data would provide a clearer picture of any changes over time.

The findings largely align with the understanding that discretionary foods and beverages
contribute significantly to daily energy intake, mainly among children/teenagers. The
identification of specific types of discretionary foods and their consumption patterns
supports previous research in this area.

The findings of this study also show what we have observed in other research, illustrating
the widespread consumption of discretionary foods among youth and its impact on overall
diet quality.

The author’s conclusions regarding the need for broad public health strategies and
interventions to address the diet quality of Australian children/adolescents are reasonable.
The study highlights the critical moments of dietary weakness and promoting steps for
healthier food choices within schools and communities.

This study supports the importance of eating and reducing the consumption of
discretionary foods and beverages, not only among children/adolescents but also for
individuals of all ages. It highlights the role of education and environmental interventions

Last updated: June 2013

Approved by: University Learning and Teaching Committee
 in promoting healthier dietary behaviours, which aligns with my own perspective on
nutrition.

Last updated: June 2013

Approved by: University Learning and Teaching Committee
Last updated: June 2013
Approved by: University Learning and Teaching Committee
Last updated: June 2013
Approved by: University Learning and Teaching Committee