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Introduction

Unit 21: nutrition for health and social care Student name: Fatimah Al_asadi Teacher name: Mr Selent What is this unit about? Learners will be introduced to the concept of nutritional health through exploring a number of definitions and different ways of describing and food intake and the problems caused by inappropriate consumption. Learners will then investigate the importance of nutrition to individuals at the different life stages as well as to socio-economic factors that influence food intakes. Finally, learners will carry out a quantitative study of the food intake of a chosen individual, and prepare a plan to improve the nutritional intake of the individual. Scenario: You are a dietician. You have decided to put together an educational package for your clients that will help to improve their general knowledge and understanding of the impact of diet on health. In addition you will carry out a quantitative nutrition analysis of the diet of one client and prepare an improved nutritional plan for them. This will then be used as a guide by all your clients on things they could do to improve their nutritional intake. Learning outcomes: 1. Understand concepts of nutritional health. 2. Know the characteristics of nutrients. 3. Understand influences on food intake and nutritional health. 4. Be able to use dietary information from an individual to make recommendations to improve nutritional health. P1: explain concepts of nutritional health Section 1: The Concept of nutritional health: Food: food is an any source of substance eaten to nourish the body. Food can be solid or liquid, and can be taken by mouth, by tube or even directly in a vein, if a person is unable to eat or drink normally. Diet: a diet refers to the types of food eaten regularly by an individual. The word diet does not necessarily refer to a weight loss diet. A person?s diet means all the meals and snacks they eat. ...read more.

Middle

People who naturally make a high amount of cholesterol need to be particularly careful to eat a diet low in saturated fat. They can be prescribed tablets called statins, which reduce the cholesterol in the blood, thus reducing the chances of a heart attack or stroke. Vitamins: Vitamins are essential nutrients that your body needs in small amounts to work properly. There are two types of vitamins: fat soluble and water soluble. Fat ?soluble vitamins can be stored in the body and therefore do not have to be eaten daily, whereas excess water- soluble vitamins are excreted in the urine, so a daily intake is necessary. Soaking vegetables in water for long periods before cooking results in vitamins being lost in the water. Chopping vegetables too small creates a larger surface area, and more nutrients will be lost. If you do boil vegetables, use the water to make gravy. Vitamins are also lost when food is kept hot after cooking. Minerals: There are six major minerals and eight trace minerals found in food. Major minerals include iron, calcium magnesium, sodium and potassium. Even though some are only required to in tiny amounts, they are needed for chemical processes in the body and our health suffers if we do not get them. Iron: Iron is part of haemoglobin, the oxygen-carrying component of the blood. Iron helps because it's important in the formation of haemoglobin, which is the part of your red blood cells that carries oxygen throughout the body. Although iron is part of the antioxidant enzyme catalase, iron is not generally considered an antioxidant, because too much iron can cause oxidative damage. Functionality: The body needs iron to transport oxygen from your lungs to the rest of your body. Iron is necessary for production of haemoglobin, and oxygenation of red blood cells, builds up blood quality, and increases resistance as well as increasing energy production. ...read more.

Conclusion

Population studies show there are clear differences in social classes with regard to food and nutrient intakes. Low-income groups in particular, have a greater tendency to consume unbalanced diets and have low intakes of fruit and vegetables This leads to both under-nutrition (micronutrients deficiency) and over-nutrition (energy overconsumption resulting in overweight and obesity) within the members of a community, depending on the age group, gender and level of deprivation. The disadvantaged also develop chronic diseases at an earlier age compared with higher socio-economic groups; usually identified by educational and occupational levels. Low-income groups Low-income groups, who find it difficult to achieve a balanced healthy diet, are often referred to as experiencing food poverty or food insecurity. There are many aspects to food poverty but three of the main barriers to eating a balanced healthy diet include cost, accessibility and knowledge. These factors have led to the development of areas known as food deserts. A reliance on energy-rich, nutrient-poor foods is a consequence of lack of money to buy wholesome foods. The price premium on healthy foods also appears to be greater in low-income areas. Moreover, a lack of proper cooking facilities in the home increases the need to eat convenience or take-away food that has a potentially higher energy density. Living on a low income can also present logistical obstacles to eating well such a lack of transportation. Public transport is not a viable solution for many, particularly those with young children or mobility difficulties. Finally, a lack of knowledge or too much conflicting information on diet and health, lack of motivation and the loss of cooking skills can inhibit buying and preparing meals from basic ingredients. Experimenting with cooking is a luxury that low-income groups can ill-afford. Education level and income determine food choices and behaviours that can ultimately lead to diet-related diseases. The origins of many of the problems faced by people on low incomes emphasises the need for a multidisciplinary approach to targeting social needs and improving health inequalities. ...read more.

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