Nutrition for Health and Social Care Unit 21

Lesson Objectives To define key terms in nutritional health. To explain nutritional measures in relation to nutritional health. To recognise recommended nutritional intakes. To list the food groups and explain five a day. To recognise the effect of food preparation and processing methods on foods and nutrients. Task – complete the question sheet

Malnutrition Deficiency Undernutrition Overweight Obesity The body not receiving enough nutrients to function properly Deficiency The absence of a particular nutrient Undernutrition Deficiency of calories or nutrients because of insufficient food or inability to digest nutrients Overweight Eating more calories than are being burned off. The body begins to store calories as fat Obesity Abnormal or excessive fat which impairs health

Energy and food We need energy to function even when you are resting. Known as the basal metabolic rate Energy needed depends on your lifestyle Need to balance the energy used with the calories eaten. Nutritional balance means having the right proportions of the different food groups. Basal metabolic rate depends on age, gender and climate you live in. Too many caloires not enough energy means you put on weight and the other way round.

How do we recognise and test for these and other conditions? BMI Growth charts Weight for height charts Actual food v recommended intake Dietary reference values Reference nutrient intakes Nutrients per portion

Body Mass Index BMI Calculator This is used to decide if people are the right weight for their height. The ideal BMI is between 18.5 and 24.9 When you do a BMI test you will be: Underweight Healthy Weight Overweight Obese

GROWTH CHARTS Used to monitor the weight and development of babies and young children. Recorded on a very specific chart in the children Personal Development Record (or the ‘Red’ book) Most important thing is the rate of increase Used to ensure that action is taken if a baby is not putting on enough weight or too much.

Weight for height and gender charts Consider not only the person’s weight but their height as well. Men are slightly heavier than women and have heavier muscle tone.

Recommended Intakes Base your meals on Starchy foods Eat 5 portions of fruit and veg a day Eat 2-4 portions of oily fish a week Cut down on saturated fats and sugar Eat no more than 6g of salt a day Get active and be a healthy weight Drink plenty of water Don’t skip breakfast Do task sheet

Dietary Reference Values and Nutrient Intakes DRV’s estimate the amount of energy and nutrients needed for good health. RNI’s are an estimate of the amount of protein, vitamins and minerals that are needed to meet the needs of a group of people. Both are based on age, size and gender. They are not minimum targets.

DRV’s message is: “if a varied diet including low-fat milk and dairy foods, lean meat, fish and alternatives, bread, other cereals and potatoes, fruits and vegetables are eaten, then the requirements for vitamins and minerals should be met. “ (Nutrition Matters, 2001)

RNI’s are set for the following groups Boys and girls (aged 0-3 months; 4-6 months; 7-9 months; 10-12 months; 1-3 years; 4-6 years; 7-10 years) • Males (aged 11-14 years; 15-18 years; 19-50 years; 50+ years) • Females (aged 11-14 years; 15-18 years; 19-50 years; 50+ years; pregnancy and breastfeeding) British Nutrition Foundation (2004) Ask group where they would find nutritional information about food – on the packets of food.

Nutrients Per Portion per 100g of food When buying food the nutritional value must be displayed on the label. The label must display the amount of: Calories Protein Fat Carbohydrates Per serving and per 100g It will state what a serving is Some also list other things such as vitamin and minerals and the percentage of the recommended daily amount that that particular food provides. Task sheet answer the question.

Task Name the 5 food groups: Fruit and Vegetables Bread cereal and potatoes Milk and Dairy Products Foods containing fat and sugar Meat, fish and alternatives

The eatwell plate portions the amount of food you should eat during a meal. Look at the eatwell plate then think of your own food intake is it like this? Five a day – what counts?

Five a day What counts? Task: Decide together with the person next to you what counts as your 5 a day and what doesn’t! Write this down.

How do we cook prepare and present our food? Raw Boiled Steamed Stir frying Frying and deep frying Grilling Baking

Ways our food is stored and processed Canned Frozen Vacuum packed UHT Pasteurisation Drying

References British Nutrition Foundation (2004) [online] http://www.britishnutrition.org.uk/home.asp?siteId=43&sectionId=414&subSectionId=320&parentSection=299&which=1 (Accessed on 11.02.12) Nutrition Matters (2001) [online] http://www.nutritionmatters.co.uk/misc/dietaryreferencevalues.htm. (Accessed on 11.02.12)