代写 HBS108 Health Assignment Healthy Eating

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  • 代写 HBS108 Health Assignment Healthy Eating

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    HBS108 Assignment Task 2
    Healthy Eating: Does Menu Labelling Make a Difference?
    1200 words, 30% of total assessment, due Friday 13 May by 5pm
    This assignment draws on Topics 4, 5, 6 and 7. It requires you to access, understand, interpret and
    report on findings from qualitative and quantitative research studies that investigate menu labelling
    as a strategy for promoting healthy eating. You are then required, as a health practitioner, to make
    recommendations about the use of menu labelling to assist healthy eating.
    You are required to access and read the following journal articles, and answer questions based on
    their content:
    Schindler, J, Kisko, K, Abrams, C, Islam, N & Elbel, B 2013, ‘Environment and individual factors
    affecting menu labeling utilization: A qualitative research study’, Journal of the Academy of
    Nutrition and Dietetics, vol. 113, no. 5, pp. 667–672.
    Dodds, P, Wolfenden, L, Chapman, K, Wellard, L, Hughes, C & Wiggers, J 2014, ‘The effect of energy
    and traffic light labelling on parent and child fast food selection: A randomised controlled
    trial’, Appetite, vol. 73, pp. 23–30.
    Green, JE, Brown, AG & Ohri-Vachaspati, P 2015, ‘Sociodemographic disparities among fast-food
    restaurant customers who notice and use calorie menu labels’, Journal of the Academy of
    Nutrition and Dietetics, vol. 115, no. 7, pp. 1093–1101.
    Topics 4, 5, 6 and 7 (and especially the online tutorial activities and sessions associated with each
    topic) will provide you with the knowledge and skills you need to successfully complete this
    assignment.
    INTRODUCTION
    Chronic diseases such as heart disease, cancer and type 2 diabetes comprise a high proportion of the
    total burden of disease in Australia (Begg et al. 2007). Poor diet is a major risk factor for these and
    related health conditions such as overweight/obesity. High quality health surveys such as the
    Australian Bureau of Statistics Australian Health Survey document a number of poor eating
    behaviours among Australians, and also socio-economic disparities in healthy eating (Australian
    Bureau of Statistics 2013).
    Many strategies have been proposed and implemented aimed at increasing healthy eating in the
    Australian population, and internationally. A recent initiative involves food labelling as an educative
    strategy for reducing energy intake as a contribution to weight control. One such food labelling
    intervention is menu labelling, with the USA and UK (among other countries) now requiring or
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    encouraging disclosure of calorie 1 (kilojoule) information on the menus of restaurants and take-way
    food outlets. As a relatively recent initiative, health practitioners, including health policy-makers, are
    interested in research evidence on how people react and respond to menu labelling, and how
    effective it is likely to be, including for disadvantaged population groups who have higher rates of
    overweight/obesity.
    This assignment requires you to investigate research evidence related to labelling the calorie content
    of menu items in restaurants and take-away food outlets. Key research questions on this topic
    include:
      Do people pay attention to the calorie content of menu items?
      Do people consider calorie content an important consideration in their food choices at
    restaurants and take-away food outlets?
      Do people change their behaviour (in terms of calorie intake) in response to the labels?
      Which people change their behaviour (in terms of population groups at greatest risk of
    unhealthy eating and/or overweight/obesity)?
    In this assignment you will answer questions based on research studies that address these important
    questions.

    代写 HBS108 Health Assignment Healthy Eating
    TASK A
    Q. 1. The following questions are based on the study by Schindler et al. (2013).
    (i)  What was the study aim? (Please make sure you state the aim in your own words) (3 marks)
    (ii)  What study design was used, and why is this study design appropriate for addressing the
    study aim?  (3 marks)
    (iii)  What data collection method was used?  (2 marks)
    (iv)  In the results section, the authors state that:
    “…many [participants] noted barriers to and reasons against regularly using menu
    labels to guide food choice.” (p. 669).
    Please explain, in your own words, the reasons why participants considered menu labels to
    be of no or little help when making food choices.  (6 marks)
    (v)  What study limitations limit the usefulness of the study findings for informing Australian
    government public health policy related to calorie labelling on restaurant and take-away
    food outlets?  (5 marks)
    TASK B
    Q. 2. The following questions are based on the study by Dodds et al. (2014). Please note that the
    study used a number of statistical tests that are not covered in HBS108. You are not expected to
    1 Australia uses the international standard of ‘kilojoule’ as the unit of energy. However, because most
    academic literature is published in the United States—which uses the energy unit ‘calorie’—this is the term
    that is used in this assignment.
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    understand these statistical tests. Instead, the following questions can be answered from the text
    in the article rather than interpreting statistical data.
    (i)  What were the study aims? (These are listed in the introduction in more detail than in the
    abstract. Please make sure you state the aims in your own words).  (3 marks)
    (ii)  What was the study design?  (3 marks)
    (iii)  What was/were the independent study variable(s)? What was/were the dependent study
    variable(s)?  (3 marks)
    (iv)  Figure 1 (p. 25) includes details of the study sample, including the number of eligible
    participants who were excluded from enrolment in the study (and the reasons for their
    exclusion). If the number of people who are excluded from enrolment is large, or they have
    different characteristics to those who remain, what potential source of bias might this
    introduce?  (2 marks)
    (v)  Briefly summarise (in your own words) the key findings of the study.  (5 marks)
    (vi)  Based on the study design, are these findings likely to have good internal validity? Briefly
    explain the reasons for your answer.  (3 marks)
    (vii)  Based on the sample recruitment methods, is this study likely to have good external validity?
    Briefly explain the reasons for your answer.  (3 marks)
    TASK C
    Q3. The following questions are based on the study by Green, Brown & Ohri-Vachaspati (2015).
    (i)  What is the study rationale (i.e. the reason for conducting the study)?  (4 marks)
    (ii)  Stratified sampling was used to select McDonald’s restaurants. Briefly explain what stratified
    sampling means. What strata were used, and why?  (4 marks)
    (iii)  Table 2 shows the number and percentage of people who noticed and used calorie menu
    labelling information according to a number of sociodemographic characteristics of study
    participants (including frequency of fast-food consumption). For which sociodemographic
    characteristics was there a statistically significant difference between sub-groups of people
    within the particular sociodemographic characteristic for noticing or using calorie menu
    labels? Briefly explain the reason for your answer.  (6 marks)
    (iv)  Based on the numbers and percentages in Table 2, which Annual Household Income group
    was most likely to notice calorie menu labelling information? Which Annual Household
    Income group was most likely to use calorie menu labelling information?  (3 marks)
    (v)  Based on the numbers and percentages in Table 2, which Education Level group was most
    likely to notice calorie menu labelling information? Which Education Level group was most
    likely to use calorie menu labelling information?  (3 marks)
    The sociodemographic characteristics in Table 2 may not be independent; for example, income and
    education level are likely to be related, with both possibly impacting on noticing and using calorie
    menu labelling information. This is the process of confounding (see Topic 7). The authors used a
    statistical method for adjusting for possible confounding called logistic regression 2 . The results of
    2 Logistic regression is not one of the methods of statistical analysis covered in HBS108 (we only look at
    correlation and chi-square), so you do not need to know the details of logistic regression. But we do cover the
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    this analysis are presented in the form of odds ratios (ORs) and confidence intervals (CIs). The odds
    ratios in Table 3 give a better estimate of the ‘real’ relationship (i.e. adjusted for potential
    confounding) between the various sociodemographic characteristics and noticing or using calorie
    menu labels than the simple percentages in Table 2.
    (vi)  Based on the ORs and CIs in Table 3, which Annual Household Income group is most likely to
    use calorie menu labelling information? Briefly explain how you used the ORs and CIs to
    decide this.  (3 marks)
    (vii)  Based on the ORs and CIs in Table 3, which Education Level group is most likely to use calorie
    menu labelling information? Briefly explain how you used the ORs and CIs to decide this.
    (3 marks)
    (viii)  Based on the ORs and CIs in Table 3, are people aged 36–49 years more or less likely than
    people aged 18–25 years to use calorie menu labelling information? Briefly explain how you
    used the ORs and CIs to decide this.  (3 marks)
    CONCLUSION
    The introduction to this assignment set out four research questions related to labelling the calorie
    content of menu items:
      Do people pay attention to the calorie content of menu items?
      Do people consider calorie content an important consideration in their food choices at
    restaurants and take-away food outlets?
      Do people change their behaviour (in terms of calorie intake) in response to menu labels?
      Which people change their behaviour (in terms of population groups at greatest risk of
    unhealthy eating and/or overweight/obesity)?
    You are a Policy Officer in the Population Health Division of the Commonwealth Department of
    Health, which is responsible for developing and evaluating national policy, resources and initiatives
    in the areas of nutrition, healthy eating, and promoting healthy weight. You are required to write a
    policy brief for the Health Minister that summarises the key findings (from the three studies in this
    assignment) related to the four dot points above, and concludes with a recommendation for future
    action. Your recommendation might be for a more comprehensive review of the evidence, further
    research, or the introduction of new food regulations. If so, include a specific example (e.g. what
    should be included in a more comprehensive review, what further research is required, or what
    regulations?)  (20 marks)
    Note: 10 marks will be awarded for writing, grammar, presentation and referencing
    REFERENCES
    Australian Bureau of Statistics 2013, Australian Health Survey: updated results, 2011–12. ABS cat. no.
    4364.0.55.003. Canberra, Australian Bureau of Statistics.
    interpretation of odds ratios and confidence intervals which is how the results of the logistic regression
    analysis and other statistical analyses are presented.
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    Begg, S, Vos, T, Barker, B, Stevenson, C, Stanley, L, and Lopez, AD 2007, The burden of disease and
    injury in Australia 2003. Canberra, Australian Institute of Health and Welfare.
    Dodds, P, Wolfenden, L, Chapman, K, Wellard, L, Hughes, C & Wiggers, J 2014, ‘The effect of energy
    and traffic light labelling on parent and child fast food selection: A randomised controlled
    trial’, Appetite, vol. 73, pp. 23–30.
    Green, JE, Brown, AG & Ohri-Vachaspati, P 2015, ‘Sociodemographic disparities among fast-food
    restaurant customers who notice and use calorie menu labels’, Journal of the Academy of
    Nutrition and Dietetics, vol. 115, no. 7, pp. 1093–1101.
    Schindler, J, Kisko, K, Abrams, C, Islam, N & Elbel, B 2013, ‘Environment and individual factors
    affecting menu labeling utilization: A qualitative research study’, Journal of the Academy of
    Nutrition and Dietetics, vol. 113, no. 5, pp. 667–672.
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    How to structure your assignment
    This assignment should take the form of a structured report (i.e. a question/answer format) rather
    than an “essay” and should be approached with a formal scientific writing style. Please note you are
    not expected to re-write the questions in your assignment as this would be an unwise use of your
    word count. Please use appropriate section and question numbers to label your answers clearly.
    Assignment Title – Top of the first page (please do not submit a cover page)
    Student name & ID – Either as footer OR under title of assignment
    COMPULSORY: Label all responses to questions with the appropriate question number
    File format – Word document only
    Font – 12 point, Times New Roman
    Line Spacing – 2
    Margins – Normal
    Borders – None
    Use of references
    Include all references cited in your assignment (including those that you are instructed to locate and
    use) in a reference list at the end of the assignment, using the Harvard (i.e. author-date) referencing
    style. If you refer to any additional data not included in these sources, you must reference these
    additional sources of data too. Remember that, as covered in Topic 2, references are not restricted
    to academic journals, and can include books and reports from reputable websites. Information
    about the Harvard referencing style is available here: http://www.deakin.edu.au/students/study-
    support/referencing/harvard
    Word limit
    The word limit for the assignment is 1200 words (excluding the reference list, but including in-text
    citations and headings). You are permitted a 10% margin over the word limit, but words over 1320
    will not be assessed. This is done to ensure equity among students—it is unfair if students who
    exceed the word limit get higher grades (due to including extra material over the word count) than
    students who comply with the limit. Also, concise writing that states the key points without being
    unnecessarily verbose is an important report-writing skill that you can demonstrate in your
    assignment!
    Using the TurnItIn Originality check and Assignment Submission
    Before submitting your assignment you should check the originality of your work (excluding the
    abstracts as these will impact on your TurnItIn score) by using TurnItIn. In Week 4 there was a
    PowerPoint presentation shown during your HBS108 lecture that covered this process. You should
    ensure that your answers to the assignment questions are written in your own words. It is NOT
    acceptable in this assignment to answer questions using ‘blocks’ of text taken from the references
    provided (though the occasional word or technical term is acceptable). Your lecturer will also show
    you how to submit your assignment online via Moodle.

    代写 HBS108 Health Assignment Healthy Eating