1. Special dietary requirements Obesity, Dental decay, Heart disease, Osteoporosis, Bowel disorders, Diabetes, Coeliac, Vegetarianism © pdst Home Economics.

2. Obesity – The Causes  Energy intake is greater than energy output.  Genetics or family tradition  Thyroid problems  Slow metabolic rate – elderly  Certain drugs

3. Risks of Obesity  Heart disease  Difficulty breathing  Gallstones  Back pain  Diabetes  Arthritis  High blood pressure  Stroke  Varicose veins

4. Controlling Obesity  A low fat low carbohydrate high fibre balanced diet.  Exercise @least 30 mins 3 times a week .5-1Kg loss per week  Don’t eat late  Avoid alcoholic and sugary drinks  Low fat products  Low fat cooking methods  Slimming club

5. Dental Decay  2 types - (a) periodontal disease affects gum, bone surrounding teeth (b) Dental cavities  Caused by plaque = mixture of saliva and bacteria. This builds up on teeth and damages gums  When carbohydrate, esp. sugar, is eaten plaque converts it to acid which decays the teeth

6. Prevention of dental problems  Avoid sugary foods  Snack on nuts, fruit, yoghurt  Eat calcium and vit D rich foods  Use fluoride toothpaste and drink fluoridated water  Thorough brushing @ least twice daily  Visit dentist @least once a year.

7. Coronary Heart disease  Narrowing and hardening of the coronary arteries due to build up of fat.  CHD can cause angina, heart attack, sudden death  Risk factors – smoking, high fat and cholesterol diet, obesity, high blood pressure

8. To reduce risk of CHD  Reduce fat intake esp. saturated fats and cholesterol  Eat foods with unsaturated fat  Use low fat products  Increase fibre  Reduce intake of salt and refined carbohydrates  Exercise increases “good” cholesterol (HDL)  Don’t not smoke or abuse alcohol

9. Cholesterol Functions: produces hormones, making cell membranes, production of bile  Liver makes cholesterol we don’t need to eat it in food  If too much cholesterol is in the blood it clings to artery walls and obstructs the blood flow  The body binds cholesterol with protein to make lipo- protein.  There are 2 types - LDL low density lipo-protein and HDL high density lipo-protein  LDL sticks to artery walls.  HDL removes cholesterol from the blood and gets it excreted

10. To Lower cholesterol  Eat less cholesterol rich food e.g. eggs, liver, shell fish.  Eat less foods high in saturated fats eg. fatty meat, butter, cream, cheese.  Consume polyunsaturated fats esp. fish oils - counteract effect of cholesterol on arteries.  Exercise to increase HDL in the blood

11. Osteoporosis  Bones become light and thin and break easily  Maximum bone mass should be reached before end of teenage years – calcium intake vital for this

12. Osteoporosis risk factors & prevention  Being female – loss of oestrogen @ menopause - HRT  Lack of Vit. D  Family history  Exercise 30 min 3 times/week  Smoking and alcohol abuse affect calcium absorption  Enough calcium during childhood, adolescents and child bearing years  Enough vit. D  Exercise  Don’t smoke or abuse alcohol  HRT

13. Bowel Disorders  Fibre is not digested,it absorbs water and keeps the faeces large and soft and easy to eliminate with little pressure  Lack of fibre leads to small hard faeces that are slow and hard to eliminate.  This can cause constipation, haemorrhoids (piles), diverticulosis and cancer

14. Bowel disorders  Haemorrhoids: Swollen veins of the rectum and anus- pain itching bleeding  Diverticulosis: Wall of intestine develops pouch-like structures. If they fill with food waste and bacteria they can become infected – diverticulitis.  Colon Cancer: Research shows connection between colon cancer and lack of fibre.

15. High Fibre Tips  Change from white to wholemeal bread  Eats lots of fruit, veg. and pulses.  Fibre rich breakfast cereal e.g. ‘All Bran’  Add some wholemeal flour when baking.  Try to use whole grain pasta and rice  RDA fibre = 25-30g

16. Diabetes  Condition where the body cannot control blood sugar levels.  The hormone insulin made in the pancreas controls blood sugar  Diabetics do not produce enough insulin or the insulin produced does not work properly  Glucose is not used to make heat and energy but excreted in the urine instead  If uncontrolled it can lead to heart attack, stroke, bad circulation, damage to kidney and eyesight

17. Diabetes: types and symptoms  Type1: juvenile onset diabetes: insulin dependent. Damaged pancreas unable to make insulin  Type2: maturity onset: Non- insulin dependent. Pancreas produces some insulin controlled by diet. Symptoms increased thirst, dry mouth, increased urination, weight loss, fatigue, blurred vision

18. Controlling Diabetes  Controlling diabetes involves balancing insulin exercise and food so that the correct amount of sugar is kept in the blood.  Diet: 1. Eat three regular meals, and one or more snack. 2. High fibre starchy carbohydrates that increase blood sugar slowly.3. Avoid sugary foods, use diabetic products and artificial sweeteners.  Hypoglycaemia: blood sugar too low. Symptoms: feeling ill, perspiration, hunger, irritability, unconscious, coma. Control: take sugary sweet or drink.  Hyperglycaemia: blood sugar too high. Symptoms: vomiting, deep loud breathing, high temp, diabetic coma. Control: give insulin

19. Coeliac Disease  Condition where by gluten damages the lining of the small intestine and the ability to absorb nutrients is reduced.  Gluten is a protein in wheat, similar protein in rye barley and oats can also be harmful  Rice and maize are not harmful.

20. Symptoms of coeliac disease ChildrenAdults Slow growthAbdominal pain Weight loss IrritabilityMouth ulcers Pale bad smelling faeces Tiredness Anaemia and other deficiency diseases

21. Treatment of coeliac disease  Strict gluten free diet  Avoid wheat, barley rye oats and all their by products such as bread, cakes, biscuits, pasta, breaded fish, pizza, pies, pastries.  Use naturally gluten free foods e.g. meat, fish, milk, cheese, eggs, fruit, veg.  Use special gluten free products e.g. gluten free flour, bread biscuits etc.  Avoid hidden sources of gluten e.g. sausages, black and white pudding, processed foods, some soups, sauces,gravies.