1. Nutrition for Health and Social Care
Unit 21

2. 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

3. 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

4. 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.

5. 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

7. 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

8. 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.

9. 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.

10. Recommended Intakes Base your meals on Starchy foods
Eat 5 portions of fruit and veg a day
Eat 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

11. 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.

12. 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)

13. RNI’s are set for the following groups
Boys and girls (aged 0-3 months; 4-6 months; 7-9 months; months; 1-3 years; 4-6 years; 7-10 years) • Males (aged years; years; years; 50+ years) • Females (aged years; years; 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.

14. 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.

15. 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

16. 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?

17. 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.

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

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

20. References
British Nutrition Foundation (2004) [online] (Accessed on )
Nutrition Matters (2001) [online] (Accessed on )