1. You have been asked to prepare nutritional information for the following people:
• George, a 4-year-old boy
• Callum, a 15-year-old boy.
Complete the table below with relevant information / values for each person. [1.4] [1.8]
Who? This person’s energy requirement is… Outline nutritional recommendations for this person
George, a 4-year-old boy Estimated between 1,200-1,400 Kcal daily, to meet his nutritional/energy requirements and to allow for adequate growth and development.
Requirements:
4oz grains
1 ½ cups of vegetables
1 cup of fruits
2 ½ cups of dairy
3oz protein daily
slice of bread
1 cup cereal
1 cup oatmeal
1oz pasta or rice
Callum, a 15-year-old boy Amount of energy needed during adolescence is high. Those between ages 15-18 category need more energy than grown adults. A boy of 15 years would require an estimated 2,755Kcal/day.
Teenagers should consume a diet from the four main food groups:
Fruit and vegetables 33
Meat, fish, eggs, beans and other non-dairy sources of protein 12
Bread, rice, potatoes, pasta and other starchy foods 33
Milk and dairy foods 15
2a) In the previous question you looked at George (4 years old) and Callum (15 years old). Using the table below, plan a day’s healthy menu for either George or Callum.
Your menu should include:
• Three meals
• Two snacks
• Drinks. [1.1]
George 4yrs old Menu Which food groups?
Meal 1 Breakfast 15g branflakes
200mls full fat milk
Carbohydrates (1)
Dairy (1)
Meal 2 Lunch 2 slices wholewheat bread
2oz cheese
1oz cucumber
Carbohydrate (1)
Dairy (1)
Vegetables (1)
Meal 3 Dinner 2oz fish
½ cup rice
¼ cup vegetables
Protein (1)
Carbohydrates (1)
Vegetables (1)
Snack 1 4-6oz strawberries
½ cup yoghurt
Fruit (1)
Dairy (1)
Snack 2 1 banana
1 apple
Fruit (1)
Fruit (1)
Drinks Water throughout the day
2b) Explain why the meals and snacks you identified are appropriate for your chosen individual. [1.2] George 4 years old
Dairy is chosen as a good source of vitamin A, together with fruit and vegetables for vitamin C. Vitamin D found in branflakes in addition to natural sunlight is important for good health, growth and strong bones; preventing aches and pain but most importantly preventing serious problems such as rickets in children. Calcium present in such food as yoghurt and cheese provides a vital source for bone development. Protein found in cheese, milk and fish again provides vital components of a healthy nutritional diet for growth and development in those young early years! Preventing such illnesses as anaemia. Carbohydrates is a great source of energy requirement from rice or slice bread, coupled with dietary fats .ie. full fat milk which provides a healthy dietary intake.
3. Briefly describe the importance of the following nutrients on the health of children and young people:
• Iron and the impacts of any deficiency [1.5]
Iron is very important in helping your body make haemoglobin, which is a protein found in red blood cells that carries oxygen around your body. If at any stage the level of iron reduces, this ultimately leads to tiredness. However, if this level drops further, this leads to weakness and breathless of any individual, resulting in some form of anaemia. It is paramount to consume a well balanced diet i.e. cereals, meat and vegetables which provides a constant supply of iron. Other forms of defficiencies may be due to blood loss following an operation or teenagers who have heavy periods who are often then at risk of low iron levels.
• Vitamin D and calcium (and their influence on bone development).[1.6]
Vitamin D is an essential nutrient needed for healthy bones and to control the amount of calcium in our blood. This maintains adequate serum, calcium and phosphate concentrations to enable mineralisation of bone growth. Without sufficient vitamin D, bones become thin, brittle or misshapen. Vitamin D sufficiently prevents rickets in children and osteomalacia in adults.
4. Complete the table below with examples of good food sources for the key nutrients for children and young people. [1.7]
Key nutrients Good food sources
Calcium Cheese
Wholegrain bread
Plain yoghurt
Iron Lean meats
Broccoli
Fortified cereal
Vitamin A Carrots
Eggs
Low fat spreads
Vitamin C Oranges
Strawberries
Peppers
Vitamin D Eggs
Oily fish
Fortified cereals
Protein Chicken
Milk
Cheese
Carbohydrates Fruit and vegetables
Wholegrain cereals
Brown rice
Fats Full fat milk
Salmon
Peanut butter
5. Describe the factors that can influence the eating patterns of the following age groups: [1.3]
a) Young children (1 – 5 years old)
The eating patterns of this category are heavily influenced by their parents or adults around them. Children eat very much what is given to them whether it’s home-made or processed food. It is crucial that the children’s nutritional needs promotes growth and ensure their bodies are consuming the nutrients required. The role as a parent/carer is to decide what, when and where to offer food. Whether it’s in the home, nursery, childminders or in schools, children need regular meals or snacks to grow well. Their energy levels are very high. It is important to look at the diet plan and the environment where food is consumed; are the meals eaten around the table, with company or alone! With the television on or off! Its vital to remember that young children learn by watching, so it’s important to instill good eating habits from the moment they are born.
b) Teenagers (13 – 19 years old)
Most teenagers lives are dependent on friends, sports, homework with often junk food. Many teenagers may eat junk food everyday. Junk such as foods which are higher in fat, particularly saturated fat, higher in salt, lower in fibre or nutrients i.e. calcium and iron! They may not eat regular meals due to time frames of activities with friends or sports. Teenagers may prefer later nights and consume alcohol! One of their influences on food is how quick and easy it is. Family eating habits, activity pattern and attitudes towards food and eating have an enormous influence on teens such as, if your family eats breakfast, your teenager will likely to eat breakfast too.
Family income is another factor regarding choices of food for teens. School influences regarding nutritional education programmes, which are a key source of information about healthy eating. Peers influence the dietary selection by setting standards for acceptable food habi; where they would eat and the time they eat meals! Also, media influences teens on food choices, which results in increased consumption of salty or sugary foods and decrease consumption of fruit and vegetables.
Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.
Part 2: Know the nutritional needs of older people
This part will help you to evidence Learning Outcome 2: Know the nutritional needs of older people
Learning objective Place in Assessment
2.1 Plan balanced meals and snacks for a day for an older person Question 2, Page 6
2.2 Explain how the meals and snacks chosen are appropriate for the person Question 3, Page 7
2.3 Describe factors influencing energy requirements of older people Question 4, Page 8
2.4 Describe reasons why older people may be at risk of malnutrition Question 5, Page 8
2.5 Outline nutritional recommendations for older people Question 1, Page 6
1. Edith is 68 years old. She lives alone and enjoys an active lifestyle. She enjoys walking, cooking and attends a weekly yoga class.
Use the space below to outline nutritional recommendations for Edith. [2.5]
Nutrition plays a key factor in determining a healthy, successful ageing of a senior individual such as Edith. Edith would need less energy than teenagers but require more than children. Her estimated calories per day would be approximately 1,900Kcal, which would help enable the maintenance of her being at low risk to disease and related disability; good cognitive function; and an active lifestyle. Due to possible decrease in calories and portion sizes in older adults, food choices become paramount to prevent nutrient deficiency and malnutrition:- It is important to increase calcium, vitamin D, magnesium and vitamin K as these factors may affect bone health, particularly with regards to risk of hip fractures. Vitamin B12 and folate should be considered as a supplement to avoid cognitive dysfunction and neurological problems or anaemia. High salt intake may increase blood pressure therefore, it is important that no more than 1,500mg of sodium per day is eaten. Consuming potassium rich foods may prevent bone loss that occurs with aging; daily foods such as vegetables, fruits and low fat milk products will help to prevent this. High recommendation of foods rich in dietary fibre would help prevent constipation or gastrointestinal diseases together with drinking plenty of fluids that helps with prevention of dehydration. Other very important nutrients are zinc, vitamins C and E in food sources which may help prevent such ailments as blindness.
2. Based on the nutritional recommendations you identified in Question 1 above, use the table below to plan a day’s healthy menu for Edith. Your menu should include three meals, two snacks and drinks. [2.1]
Menu Which food groups?
Meal 1 Porridge (30g)
1 semi skimmed milk (300mls)
1 tea with semi skimmed milk Carbohydrate (1)
Dairy (1)
Dairy (1)
Meal 2 Jacket potato
Grated cheese Carbohydrate (1)
Protein (1)
Meal 3 Homemade fish pie
½ cup peas and carrots
12 grapes
1 tea with semi skimmed milk Protein (1)
Vegetables (2)
Fruit (1)
Dairy (1)
Snack 1 1 medium banana
1 pot natural yoghurt Fruit (1)
Dairy (1)
Snack 2 3 cream crackers with low fat butter
1 tea with semi skimmed milk Dairy (1)
Dairy (1)
Drinks Minimum 5 cups of fresh water
3. Explain why the chosen meals and snacks are appropriate for Edith. [2.2]
Calcium rich food sources such as cheese and dairy products, milk and yoghurt could prevent the loss of bone mass as older adults are susceptible to osteoporosis. Vitamin B6 found in fish and vitamin 6 in porridge could contribute to the health and well – being. Together with folic acid found in fruit and vegetables would help with the prevention of such ailments as anaemia. Plenty of water aids healthy food digestion preventing discomforts such as constipation.
4. What factors could influence Edith’s energy requirements as an older person? Describe at least three factors in the space below. [2.3]
1. Physical lifestyle changes:- Edith’s heart rate may change, appearing to work slower in pumping oxygen around the body. Her bones may reduce in density and size and could all result in reduced levels of activity and lower energy requirements.
2. Mobility:- being an older adult, Edith require less calories due to lower levels of activity, but it is vital that essential vitamins, minerals and fibre are not reduced.
3. Ailments:- if older people have ailments, they may not have access to obtain vital nutritional requirements due to them being unable to get to the shops or cook for themselves adequately
5. Describe the main reasons why older people may be at risk of malnutrition. [2.4]
Malnutrition in older people is very common and can result in multiple medical complications, hospitalisation or even death. One of the key aspects of the elderly is not having the understanding of their nutritional needs if their meals are cooked for them or if they eat alone, they may not wish to cook for themselves! Ailments such as dimentia may confuse them on whether they have eaten or not, and the limitations or access to shops may cause difficulties to obtain the correct nutritional requirements of a balanced diet. If an elderly person suffers from depression, they may not have an appetite to prepare healthy nutritious meals or their appetite is suppressed due to medication that they are taking. A desire to cook may be limited as ready meals could be an easier, quicker and a cheaper option.
Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.
Part 3: Understand special dietary requirements
This part will help you to evidence Learning Outcome 3: Understand special dietary requirements
Learning objective Place in Assessment
3.1 Explain why people have specific dietary requirements Question 1, Page 9
3.2 Identify the special dietary requirements of 2 religious or ethnic groups Question 2, Page 9
3.3 Describe different types of vegetarian diet Question 3, Page 11
3.4 Describe precautions to take when preparing food for a person with specific dietary requirements Question 4, Page 11
1. Explain some of the main reasons why people may have specific dietary requirements. [3.1]
Specific dietary requirements may be due to many factors; the most common are health related such as intolerances and allergies, religious beliefs or life style changes to touch on a few. Intolerances are when the food isn’t digested properly, whereby the symptoms may last for several hours. It is recommended not to continue certain food sources that may cause such reactions. When certain foods are eaten which causes an allergic reaction; this is due to the sensitivity of the immune system to certain foods and again it is paramount to avoid such foods that causes these symptoms. People who have a particular religious or strong ethnic belief may be strictly forbidden to eat certain food sources. Finally, there are individuals who choose a certain diet for personal reasons, to avoid the food source i.e. meat, due to the way the animal has been reared of killed.
2. Identify the special dietary requirements of two religious or ethnic groups. [3.2]
a) Buddism:- Buddhist have no restrictions of food sources in their diet but there may be vegetarians depending on which school of buddism an individual is a member off! Buddhist eat meat and fish usually but not in certain schools of Buddhism; people in the Theravada and Mahayana, whereby they are vegans. Buddhists from China and Vietnam do not eat onion, garlic or leek!
b) Muslims are allowed to eat pretty much what is a good, pure, clean wholesome food, but they must only eat meat that is killed in a certain way (halal). They are forbidden to eat pork, carrion and blood or any food sources that contain pork fat or non-halal animal fat. During Ramadam, muslims all start fasting, which means abstaining from all foods and beverages, as well as medication and smoking, from dawn to sunset.
3. Complete the table below by describing three different types of vegetarian diet and the key foods they eat / do not eat. [3.3]
Vegetarian diet Foods they eat Foods they avoid
Vegetarian
Pulses, fruit and vegetables, starchy foods i.e. potatoes, bread and pasta. Some milk, cheese and yoghurt for protein. Meat, poultry, fish, shellfish.
Pescetarian
Fish in moderation and other seafood i.e. shrimp and clams. Fruit and vegetables, beans and grains as in vegetarian diets. Beef, pork, chicken or turkey.
Vegan
Plant based food including fruits and vegetables, grain, beans, nuts and seeds, tofu alternative i.e. mock meat and soy milk. All animal-related products, fish, eggs, dairy products or any foods containing them.
4. Describe some of the precautions that you can take when preparing food for a person with the following specific dietary requirements. Why should each of these precautions be taken? [3.4]
Nut allergies
Read about the ingredients of the food that is being planned. Avoid cross contamination of foods being chopped or prepared using chopping boards that’s for general use. Cooking pans and utensils are all culprits of potential contamination, so ensure all the equipments are thoroughly clean before use. Taking these precaution could prevent such side effects as Anaphylaxis.
Jewish / Kosher diet
Jews do not eat meat and milk together; porcine food products are forbidden and meats must be killed in a specific way (Kosher). It is crucial that utensils are kept separate, to prevent cross contamination. Also, some Jews fast at certain times of the year know as Yom Kippur.
Vegetarian
As with all preparation of foods, wash hands thoroughly before, during and after handling of food. Ensure essential vitamin and minerals are included in the diet. No cross contamination of kitchen utensils with meat products.
Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.
Part 4: Understand barriers to healthy eating
This part will help you to evidence Learning Outcome 4: Understand barriers to healthy eating
Learning objective Place in Assessment
4.1 Outline how public confusion over healthy eating may prevent people from choosing a balanced die Question 1, Page 14
4.2 Identify how costs may prevent people from choosing a balanced diet Question 1, Page 14
4.3 Describe how accessibility may prevent people from choosing a balanced diet Question 1, Page 14
4.4 Describe how pre-prepared and convenience foods may prevent people from choosing a balanced diet Question 1, Page 14
4.5 Give examples of how individual lifestyle choices may prevent people from choosing a balanced diet Question 1, Page 14
1. The table below lists five key barriers that can prevent people from choosing a balanced diet. Complete the table by describing how each barrier can prevent people from choosing a balanced diet and suggesting at least two actions that could help to overcome each barrier. [4.1] [4.2] [4.3] [4.4] [4.5]
Barrier Description Actions
Public confusion over healthy eating Bombarded with enormous amount of information, often contradictory. Bad habits and receiving ill-informed guideline.
1. Ensure information is clear and precise.
2. Use case studies that’s relevant to examples so they can draw a comparison.
Costs It is more costly to buy food for one person. Often eating alone tends to make people buy less fresh produce or even healthy foods.
1. Provide receipe examples to ensure easy to make meals for one.
2. Provide information on cooking quantities and divide into freezer portions and cooking from ingredients can be shown to be cheaper than ready meals.
Accessibility Tendency to shop locally as access to larger stores may be limited, or shopping bags are too heavy to carry.
1. Promote online purchase for groceries.
2. Use local shops with local produce and they provide the exact quantity rather than have pre-packed foods.
Pre-prepared and convenience foods Ready made meals and take out foods may be more desirable due to less time to prepare and often the food just needs to be heated in oven or microwave.
1. Plan well and have the right food on hand.
2. Learn how to cook quick and healthy meals.
Individual lifestyle choices Vegetarian or vegans may not find the food choices available as with individuals who are dairy, gluten and wheat intolerant. Religious or ethnic beliefs.
1. Help people to understand where they can buy a full range of vital foods with the essential vitamins and minerals in the diet.
2. How to combine religious food practices with vital vitamins and minerals.
Now that you have completed all four Parts of this Assessment, go to www.vision2learn.com and send your work to your tutor for marking.