Explain the seven requirements of a balanced diet in humans and their main roles.

Human Nutrition and Digestion

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Assignment Brief
Plan
Assignment
Resubmission
Tutor Feedback Form
Assignment Brief TA1
Unit Title: Human Nutrition and Digestion Credits: 3 Level 3
Access to HE Diploma: ACCESS TO HE DIPLOMA (HEALTH SCIENCE PROFESSIONS)
Descriptors applied to assignment: 1 2 7
Declaration. I confirm that this assignment is my own work and that it conforms to the course policy on plagiarism as stated in the course handbook.
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LEARNING OUTCOMES
⦁ Understand the concept of a balanced diet.
⦁ Understand that digestion is the breakdown of food for absorption and utilisation.
⦁ Understand the structure and functions of the human digestive system.

Unit Assessment Criteria Applied to Assignment
Number of assignments to this unit: One
8 Written Questions
Page No. where you have covered the assessment criteria Assessment Criterion:

Please also indicate where you have covered the assessment criteria in your actual submission.
⦁ Explain the seven requirements of a balanced diet in humans and their main roles
⦁ Describe the purpose of BMI and calculate BMI for a range of individuals
⦁ Describe the effects of dietary imbalance and explain the terms essential and non- essential amino acids, including the symptoms of nutrient deficiency
⦁ Describe diet recommendations that are currently believed to contribute to the prevention of disease

⦁ Distinguish between intra and extra cellular digestion, mechanical and chemical, including how enzymes function in digestion.
⦁ Explain the roles of the lacteals and capillaries in absorption in the ileum

⦁ Describe the anatomical structure of the human alimentary canal
⦁ Explain the functions of each part of the human alimentary canal
⦁ Describe the histology of the alimentary canal, particularly to identify stomach duodenum and ileum.
⦁ Describe the main functions of the liver related to digestion.
Throughout the course you are expected to develop the following study skills:
Grade Descriptors
1.Understanding the Subject: Where students are asked to demonstrate their understanding of the relevant knowledge base.
2.Application of Knowledge: Where students are expected to make use of relevant ideas and facts.
3.Application of Skills: Where students use skills, techniques and methods as appropriate to the assessment task.
4.Use of Information: Where students are expected to identify new information from the relevant sources and make use of additional information, showing a grasp of the meaning and significance of what has been found out.
5.Communication and Presentation: Where students are expected to show a command of language and have the ability to structure answers in a logical format. This also includes the use of an appropriate referencing system.
6.Autonomy and Independence: Where students are expected to make judgements relating to how to complete work and demonstrate time-management. Where students need guidance it is expected that students will promptly seek clarification and guidance.
7.Quality: Where the overall response to the assignment is considered.
Not all grade descriptors are used for every graded unit. For this unit, examples of grades 1 2 `and 7 are used.
Grade Descriptor 1 Understanding the Subject
For Merit: Demonstrates a very good grasp of the relevant knowledge base. (M) For Distinction: Demonstrates an excellent grasp of the relevant knowledge base (D) Grade Indicator
Grade Descriptor: 2 Application of Knowledge
For Merit: Makes use of relevant: ideas, information with either breadth or depth and/or a very good level of insight and consistency (M) For Distinction: Makes use of relevant: information with both breadth and depth and an excellent level of insight and consistency (D) Grade Indicator
Grade Descriptor 7 – Quality
For Merit: Taken as a whole, is structured in a way that is generally logical and fluent and demonstrates a very good response to the demands of the brief/assignment. (M)
For Distinction: Taken as a whole is consistently logical and fluent and demonstrates an excellent response to the demands of the brief/assignment (D)
Grade Indicator

Word count guideline: 2500 words
Sanctions apply for graded assessments that exceed the allocated word limit by more than 10% – please see Student Handbook for details.
⦁ You may submit a plan to discuss with your tutor to ensure you are on the right track. Please upload this in the relevant area of the VLE well in advance of the assignment deadline.
⦁ Your completed assignment should be copied onto page ??? of THIS document. Do not upload as separate file.
Assignment
According to Nutritionists and other experts we should all eat a ‘balanced diet’ to promote and maintain good health.

Question 1 (1.1)
There are seven requirements of a balanced human diet. One of these requirements is water. Explain the seven requirements, identifying which food source they come from and their main roles in ensuring nutritional health. (1.1)

When discussing ‘size’ in relation to health you will often see the term Body Mass Index (BMI) used. There is some disagreement in how useful BMI is as a means of measuring size.
Sometimes malnutrition causes illnesses. Both Javid and Alicia have been researching healthy diets. They are both aged 27 so fall between the ages of 26 and 50 for most of the charts they have seen.

Question 4 (1.4)
Describe the sort of diet that it might be recommended that they should follow to ensure the maximum health benefits for these different sexes.

Question 6 (3.3)
Describe the histology of the alimentary canal, particularly to identify the variations in structure between the stomach, duodenum and ileum. Include an image in your answer.
Food is broken down in the process of digestion. This is brought about by the action of proteins called enzymes.
Question 7
a)
Define the following terms:
⦁ Intracellular digestion
⦁ Extracellular digestion
⦁ Mechanical digestion
⦁ Chemical digestion

b) (2.1)
You decide to eat a ham sandwich for your lunch. Your sandwich consists of bread, butter and ham. Explain how digestive enzymes work to break down your ham sandwich into a form that can be used by your body.
Once food has been broken down by enzymes, the products of the breakdown e.g. glucose, amino acids, fatty acids and glycerol etc. need to be absorbed into the bloodstream.
Question 8 (2.2)
Explain the roles of the lacteals and capillaries in absorption in the ileum. Include an image of a lacteal in your answer.

IMPORTANT INFORMATION:

⦁ Please word process your assignment and upload to the VLE.
⦁ Your work is only eligible for grading once all of the criteria above have been met.
⦁ Please indicate in your assignment where you have met each criteria by including the criteria numbers in the relevant places.
⦁ Make sure all work is referenced using the Harvard referencing system
⦁ Your work will be checked for plagiarism.
Reflections

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Plan

Assignment:

Resubmission:
Tutor feedback sheet
Unit Title: Human Nutrition and Digestion Credits: 3 Level 3
Name of student: Tutor:
Descriptors applied to assignment: 1 2 7

Resubmission: Yes/No

ASSESSMENT CRITERIA FOR AWARD OF CREDIT
Assessment Criterion
The learner can: Date Achieved
1st submission Re-submission
⦁ Explain the seven requirements of a balanced diet in humans and their main roles
⦁ Describe the purpose of BMI and calculate BMI for a range of individuals
⦁ Describe the effects of dietary imbalance and explain the terms essential and non- essential amino acids, including the symptoms of nutrient deficiency
⦁ Describe diet recommendations that are currently believed to contribute to the prevention of disease

1.1
1.2
1.3
1.4
2.1
2.2
3.1
3.2
3.3
3.4
GD1
GD2
GD7
Tutor sign: Date:

GRADING INFORMATION FOR THIS ASSIGNMENT UNGRADED
THE FOLLOWING IS ONLY AN EXAMPLE OF HOW YOU WOULD BE GRADED IF GRADE DESCRIPTORS WERE APPLIED. – This is only here to prepare you for graded units and to give you some indication of how the grading descriptors work and what grade you are working towards.

GI = Grade Indicator
Grade Descriptor 1 Understanding the Subject
For Merit: Demonstrates a very good grasp of the relevant knowledge base. (M) For Distinction: Demonstrates an excellent grasp of the relevant knowledge base (D) GI
Grade Descriptor: 2 Application of Knowledge
For Merit: Makes use of relevant: ideas, information with either breadth or depth and/or a very good level of insight and consistency (M) For Distinction: Makes use of relevant: information with both breadth and depth and an excellent level of insight and consistency (D) GI

Grade Descriptor 7 – Quality
For Merit: Taken as a whole, is structured in a way that is generally logical and fluent and demonstrates a very good response to the demands of the brief/assignment. (M)
For Distinction: Taken as a whole is consistently logical and fluent and demonstrates an excellent response to the demands of the brief/assignment (D)
GI
Recommended Achieved YES /NO

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Checked for plagiarism: Date……………………

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