• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Diet and Nutrition and Related Disorders.

Extracts from this document...

Introduction

Unit No: D4EA04 Unit Title: Diet and Nutrition and Related Disorders Assessment: Outcome 3 PC (b) and (c) The following recommendations were set by the Committee on Medical Aspects of Food and Nutrition Policy (COMA). This committee was set up the government to look at nutrition and make recommendations based on scientific fact. These recommendations are called Dietary Reference Values for Food Energy and Nutrients for the United Kingdom or DRV's for short. Recommendations of daily calorie intake (for those with a fairly sedentary lifestyle) Age bracket Women Men 15 - 18 2110 2755 19 - 50 1940 2550 51 - 59 1900 2550 60 - 64 1900 2380 65 - 74 1900 2330 74 onwards 1810 2100 The calories for those with a very active lifestyle are Age bracket Women Men 15 - 18 2863 3738 19 - 50 2632 3460 51 - 59 2578 3460 60 - 64 2578 3230 65 - 74 2578 3162 74 onwards 2456 2850 The following recommendations were also given with regards ...read more.

Middle

If possible they should be lower fat versions. Fatty and Sugary food group These foods should be kept for treats. If consumed these should be lower fat versions if possible. The current health promotion running in Scotland is being run by the Health Education Board - Scotland and is called the 'Eating for Health Plate'. Its recommendations are as follows: Fruit and vegetable food group Eat 5 to 9 measures a day. An example of a measure is 1 piece of fruit. Bread, cereals and potatoes food group Eat 5 to 14 measures a day. An example of a measure is 1 slice of bread. Milk and dairy food group Eat 2 to 3 measures a day. An example of a measure is 1/3 pint of semi-skimmed or skimmed milk. Lean meat, poultry, fish and alternatives food group Eat 2 to 3 measures a day. An example of a measure is 2-3 ounces of meat. Fatty and sugary food group Cut back as you don't actually need any of these. ...read more.

Conclusion

But if I wished to increase my measures I could do so by: * Adding potatoes to my evening ready meal * Have a piece of toast at breakfast (preferably wholemeal) * Replace my snacks with a sandwich (wholemeal) or crackers Milk and dairy food group My intake of this food group is in line with current recommendations most days. However to ensure I always have 2-3 measures each day I could replace one of my drinks each day with 1/3 pint of skimmed or semi-skimmed milk. Lean meat, poultry, fish or alternatives My intake of this food group is poor in line with current recommendations. Therefore in order to improve my intake of measures I could: * Have an egg and baked beans for breakfast * Add meat, poultry, fish or pulses to my evening meal * Add pulses to home-made soup Fatty and sugary food My intake of theses foods is much higher than current recommendations. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food and Nutrition Coursework.

    Anaerobic sports means with oxygen and is used in long distance running cycling and such like sports. These take longer but are less strenuous but can last for a long time. Rowing is a bit of both.

  2. Food + Nutrition - Individual task.

    * 2 potatoes * 2 large tomatoes * 1 red pepper * 1 green chilli * 1 red onion I think that this dish was very successful and achieved what I planned to achieve. My results for this dish show that it was a suitable dish and overall I had good results.

  1. I have been asked to produce an A4 booklet describing the components of a ...

    a negative affect as it made her very hungry at dinner and lunch and meant over eating. The dieticians that she went to found out that she was low in some vital nutrients that the body needs these were carbohydrates, protein, calcium and iron.

  2. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    for a large variety of fruit and vegetables, instead of a dingy basket at the counter with a couple of bruised apples and if your lucky an orange" I agree with what Lindsey has suggested about the canteen as I know from my own experiences over the last five years

  1. Food Technology - Healthy School Meals

    It is no doubt a good idea as there has been a steady increase in obesity and risk of diabetes by eating the wrong types of food. Schools could do more to make food more fun/trendy, for example, for the younger ones, smiley faced potatoes, patterns on pies/pizzas etc.

  2. A healthy diet when Pregnant.

    It is generally recommended that they consume an additional 500 calories per day. Although pregnant women store body fat to supply the extra energy (or calories) they will eventually need for breastfeeding, fat storage alone does not meet all of their needs.

  1. Find out whether, in general, more fat means more calories in food. I am ...

    All the values from Excel are rounded to two decimal places and therefore when multiplied together and divided by each other, more accuracy is lost, which may give me an inaccurate answer. Although I have judged that two decimal places was enough this time, if I were to repeat the

  2. In this task I will be investigating the possibilities of providing a healthy, nutritious ...

    1 minute Add in the juice to the fruit salad Careful not to spill the juice. 2 minutes Serve straight away or put both products in the fridge 5 minutes Wash up, dry up, wipe down surfaces and put away all equipment.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work