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Unit 6 The impact of nutrition on health and wellbeing
Session 1
Starter
Using the white board and dry wipe pens on your table, create an eat well plate from memory.
Add as much detail as possible
Aims and Objective’s
• Outline food from the eatwell plate
• Identify different foods that contain carbohydrates
• Identify different foods that contain protein
• Outline why fats are important in a diet
• Explain how the body uses vitamins and minerals
• Outline what dairy products are and what the body uses them
A correct eatwell plate
Make a correct food plate using one side of the plates
Explanation of eatwell plate
From the information on the next slides please make notes on the other side of your eatwell plate, under the appropriate headings
Carbohydrates
Most foods contain carbohydrates, which the body breaks down into simple sugars — the major source of energy for the body.
• Bread
• Crackers
• Pasta
• Rice
How the Body Uses Carbohydrates
• When you eat carbs, your body breaks them down into simple sugars, which are absorbed into the bloodstream. As the sugar level rises in your body, the pancreas releases a hormone called insulin. Insulin is needed to move sugar from the blood into the cells, where the sugar can be used as a source of energy.
• Carbohydrates can give you energy over a longer period of time.
• The carbs in some foods (mostly those that contain a lot of simple sugars) cause the blood sugar level to rise more quickly than others. Scientists have been studying whether eating foods that cause big jumps in blood sugar may be related to health problems like diabetes and heart disease.
How much is 5 A DAY?
What is a correct portion size?
http://www.nhs.uk/Video/Pages/Fiveaday.aspx
The 80/20 rule
A recommendation is to keep to the 80/20
rule. If you eat healthily 80% of the
time, you can eat less healthy 20% of the
time, with little effect on health
Protein
Protein builds, maintains, and replaces the tissues in your body. Your muscles, your organs, and your immune system are made up mostly of protein. The best sources of protein are:
• Beef
• Poultry
• Fish
• Eggs
• Nuts
• Seeds
• Beans and lentils.
How the Body Uses Protein• Your body uses the protein you eat to make lots of specialized
protein molecules that have specific jobs. For instance, your body uses protein to make hemoglobin, the part of red blood cells that carries oxygen to every part of your body. Other proteins are used to build cardiac muscle. What's that? Your heart! In fact, whether you're running or just hanging out, protein is doing important work like moving your legs, moving your lungs, and protecting you from disease.
Different Kinds of Protein• Protein from animal sources, such as meat, is called complete,
because it contains all nine of the essential amino acids.How Much Is Enough?• You can figure out how much protein you need if you know how
much you weigh. Each day, children need to eat about 0.5 grams of protein for every pound (0.5 kilograms) they weigh. That's a gram for every 2 pounds (1 kilogram) you weigh. Your protein needs will grow as you get bigger, but then they will level off when you reach adult size. Adults, for instance, need about 60 grams per day.
Lets work out your protein need
To figure out your protein needs
1. Weigh yourself
2. Divide your weight by 2
Fats• Fat is a component in food. Some foods, including most fruits
and vegetables, have almost no fat. Other foods have plenty of fat. They include nuts, oils, butter, and meats like beef.
• The name — fat — may make it sound like something you shouldn't eat. But fat is an important part of a healthy diet. And little children, especially, need a certain amount of fat in their diets so the brain and nervous system develop correctly. That's why toddlers need to drink whole milk, which has more fat, and older children can drink low-fat or skim milk.
Why Do We Need Fat?
• Dietary fat helps a child’s body grow and develop like it should. Fats fuel the body and help absorb some vitamins. They also are the building blocks of hormones and they insulate nervous system tissue in the body.
• So fat is not the enemy, but you'll want to choose the right amount — and the right kind — of fat.
Types of Fat
• You might see ads for foods that say they're "low-fat" or "fat-free." Lower-fat diets have been recommended for health and to help people lose weight. But nutrition experts are finding that fats are more complicated and that some kinds of fat are actually good for your health. As a bonus, fat in food helps people feel satisfied, so they don't eat as much.
• But that doesn't mean a high-fat diet will be good for you. And some fats are better than others. Here are the three major types:
• Unsaturated fats: These are found in plant foods and fish. These may be good for heart health. The best of the unsaturated fats are found in olive oil, peanut oil, canola oil, albacore tuna, and salmon.
• Saturated fats: These fats are found in meat and other animal products, such as butter, cheese, and all milk except skim. Saturated fats are also in palm and coconut oils, which are often used in commercial baked goods .Eating too much saturated fat can raise blood cholesterol levels and increase the risk of heart disease.
• Trans fats: These fats are found in margarine and certain foods that you buy at the shop or in a restaurant, such as snack foods, baked goods, and fried foods. Like saturated fats, trans fats can raise cholesterol and increase the risk of heart disease.
Vitamin and Minerals match up activity
Vitamins
• Vitamins and minerals are substances that are found in foods we eat. Your body needs them to work properly, so you grow and develop just like you should. When it comes to vitamins, each one has a special role to play. For example:
Vitamins Feed Your Needs• Your body is one powerful machine, capable of doing all sorts of things
by itself. But when it comes to vitamins, it can use some help. That's where food comes in. Your body is able to get the vitamins it needs from the foods you eat because different foods contain different vitamins. The key is to eat different foods to get an assortment of vitamins. Though some children take a daily vitamin, most children don't need one if they're eating a variety of healthy foods.
Vitamin D in milk helps your bones. Vitamin A in carrots helps you see at night.
Vitamin C in oranges helps your body heal if you get a cut.
B vitamins in whole grains help your body make energy from food.
Minerals
• Just like vitamins, minerals help your body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses. Some minerals are even used to make hormones or maintain a normal heartbeat.
• When people don't get enough of these important minerals, they can have health problems. For instance, too little calcium — especially when you're a child — can lead to weaker bones. Some children may take mineral supplements, but most children don't need them if they eat a nutritious diet. So eat those minerals and stay healthy!
Chance to change
This is your time to change any match up cards you feel you want to?
Vitamin and Minerals match up activity answers
Vitamins Vitamin A • Liver, Orange fruits and vegetables (like cantaloupe, carrots, sweet potatoes), Dark green leafy vegetables (like kale, collards, spinach)
The B Vitamins • Whole grains, such as wheat and oats, Fish and seafood, Poultry and meats, Eggs, Dairy products, like milk and yogurt. Leafy green vegetables, Beans and peas
Vitamin C • Citrus fruits, like oranges, Cantaloupe, Strawberries, Tomatoes, Broccoli, Cabbage, Kiwi fruit, Sweet red peppers
Vitamin D • Fish, Egg yolks, Liver and Fortified cereal
Vitamin E • Whole grains, such as wheat and oats, Wheat germ, Leafy green vegetables, Vegetable oils like sunflower, canola, and olive, Egg yolks, Nuts and seeds
Vitamin K • Leafy green vegetables, Dairy products, like milk and yogurt. Broccoli and Soybean oil
Minerals Calcium • Dairy products, such as milk, cheese, and yogurt. Canned salmon and sardines with bones, Leafy green vegetables, such as broccoli. Calcium-fortified foods — from orange juice to cereals and crackers
Iron • Meat, especially red meat, such as beef. Tuna and salmon. Eggs, Beans, Baked potato with skins, Dried fruits, like raisins. Leafy green vegetables, such as broccoli, Whole and enriched grains, like wheat or oats
Potassium • Bananas, Tomatoes, Potatoes and sweet potatoes, with skins. Green vegetables, such as spinach and broccoli. Citrus fruits, like oranges. Low-fat milk and yogurt. Legumes, such as beans, split peas, and lentils
Zinc • Beef, pork, and dark meat chicken. Nuts, such as cashews, almonds, and peanuts. Legumes, such as beans, split peas, and lentils
Dairy There are lots of different dairy products that are
great sources of protein and calcium.
• Milk
• Cheese
• Yoghurt
Because they're good sources of protein and calcium, milk and dairy products form part of a healthy diet. To make healthier choices, go for lower-fat milk and dairy foods.
Our bodies need protein to work properly and to grow or repair themselves. Calcium helps to keep our bones strong. The calcium in dairy foods is particularly good for us because our bodies absorb it easily.
Fat in milk provides calories for young children and also contains essential vitamins such as vitamin B2 and vitamin B12.
However, much of the fat in milk and dairy foods is saturated fat. For older children and adults, eating too much saturated fat can contribute to becoming overweight. It can also cause raised levels of cholesterol in the blood, and this can put you at increased risk of a heart attack or stroke.
Homework
Please complete the food diary for what you have eaten for two days of your choice,
Unit 6 The impact of nutrition on health and wellbeing
Session 2
Starter
Fruit and veg Bingo
Can you fill your A-Z bingo board with different types of fruit and vegetables?
Aims and Objective’s
• Identify the different food groups
• Identify hidden fats within the foods
• Explain what amino acid is?
• Identify long term effects of a balanced diet
• Outline what a balanced diet is.
• Identify the Government’s Eight Guidelines for a Healthy Diet
Feedback on homework
Please share with the group your completed food diary’s.
Identify the different food groups from your diary’s
Fat content
Lets have a look at the fat content of different foods.
Look at the food labels on your desk and identify hidden fats within the foods and compare how much fat is in different foods.
Research
1.Research what amino acid is?
2.Explain to the group your finds
Team Task
What do you think the long term effects of a balanced diet would
be?
What is a balanced diet?
A balanced diet helps to maintain a healthy body
If you eat the right food in the right amounts, you should be the right weight for your height and not have too much body fat
This will in turn mean your body works effectively, you will feel happy and you will be less prone to diseases, such as diabetes and cancer. The eatwell plate gives recommendations of amounts in food groups and portion sizes
Long term effects of a balanced diet
Raised immunity
The body’s immune system helps to protect against diseases. Fresh fruit and vegetables will contain vitamins A and E and foods such as garlic and honey can help to maintain a healthy immune system. Foods high in zinc and omega-3 fatty acids also boost the immune system.
Energy levels
People who are over weight often lack in energy, completing exercise can be a struggle as large amounts of energy are used. Although we need to eat carbohydrates to give us energy, it is important to have a balance and choose to eat carbohydrates that realise energy slowly. Eating healthy will boost energy levels.
Long term effects of a balanced diet
ConcentrationResearch shows that children who eat breakfast have better concentration levels and do better in school. Behaviour can be improved with a balanced diet. Studies from the university of Southampton show that children who have drinks with high amounts of additives are less able to concentrate.
Healing
A diet that is rich with vitamins A, C and E aid in the healing of the skin, tissues and mucus membranes. Vitamin C in particular helps to form connective tissues in cuts. It also assists in making red blood cells and fighting infection, especially colds. Vitamin E helps to make less scar tissue and break down blood clots
Small group work:
1. Research the Government’s Eight Guidelines for a Healthy Diet and list on a word document
2. Consider how they would apply the rules to groups of people with differing dietary needs and nutritional intake.
1 2 3 4
5 6 7 8
Government’s Eight Guidelines for a Healthy Diet
The balance for good health is based on the Government’s Eight Guidelines for a Healthy Diet. It forms the basis for the Food
Standards Agency Nutrition Strategy. If you follow the recommended amounts and make sure you choose different
food, this should ensure you have a balanced diet
1Base your meals on starchy foods
2Eat lots of fruit and vegetables
3Eat more fish
4Cut down on saturated fat and sugar
5Eat less salt – no more than 6g a day
6Get active and try to be a healthy weight
7Drink plenty of water
8Don’t skip breakfast
Oracle research task
Recap
What are the cause and effect of an unbalanced
diet?
Homework – Please bring in two empty clean yoghurt pots to your next session
Unit 6 The impact of nutrition on health and wellbeing
Session 3
Starter
Complete the word search
Aims and Objective’s
• Outline what malnutrition is
• Outline over and under nutrition
• Identify the long term effects of over-nutrition on people lives
• Identify short and long term effects of healthy eating
• Analyse the potential effects of healthy and unhealthy aspects of the service users’ diets on their health and wellbeing
Malnutrition
Malnutrition can take different forms: too much nutritional intake can result in over nutrition and obesity, and too little nutritional intake can result in under-nutrition or starvation
From the flash cards identify effects on both too much nutritional intake or under-nutrition.
Nutritional match up answers
Over nutrition Coronary heart disease
Weight gain and obesity
Type 2 diabetes
Stroke
Under nutrition Low concentration span
Behavioural issues
Low energy
Under weight
Under-nutrition
Specific nutrient deficiencies can be the result from a general lack of nutrients or a particular nutrient. It is not often seen in developed countries (Britain) however is common in developing (Turkey).
Diets low in vitamin B and magnesium may also cause low concentration span. A rich diet in fruit and vegetables, fatty acids, bread and meat will help poor concentration and behavioural problems
Under-nutrition
A vegetarian diet is usually high in fibre and low in fat and this makes it a healthy diet. As long as vegetarians are aware of the need to combine vegetable-based foods to make high biological values proteins, they can get all the nutrients they need.
Vegans can suffer from Vitamin B deficiency as this is mainly found in animal products, although yeast extract is a good source and provided vegans know about healthy eating choices, they can obtain everything they need from this diet. Nutritionists tends to advise that the vegan diet is not suitable for children because it contains so much bulk that is filling that they may not eat enough to get the energy they need, making them lighter than meat eating chidren.
Over-nutrition Please look at the images and read the information to
outline the long term effects of over-nutrition on people lives
1. Wash the yoghurt pot and either peel off the wrapper.
2. Glue on some eyes a nose and a mouth, to make a face out of the materials provided.
3. Wet some scrunched-up kitchen roll and push this into the pot followed by a thin damp layer of cotton wool, leaving a gap of about 2cm below the top of the pot.
4. Sprinkle the cress seeds on top of the cotton wool pressing them down lightly.
5. Leave the pot in a warm light place at home, take a picture daily for signs of growth which should happen after about 7 days. Share your images on Oracle every week (Check that the cotton wool remains damp and add a little water if necessary.)
6. You can eat your healthy cress in your next salad!
Let’s grow a cresshead
Assessment task
Using the two case studies, explain and analyse the potential effects of aspects of the individuals diets on their health and wellbeing, you must include at least three effects. Identify short and long term effects for other cases.
• Annabel
• James
Recap Quiz
1. You must eat ‘5 a day’ of me, what food group am I?
2. I am a potato, which food group do I belong in?
3. I provide the body with energy, which food group am I?
4. You only need a little of me in your diet, which food group
am I?
5. I provide the body with plenty of calcium, which food group
am I?
Overview
What key information have you learnt from this
unit so far?
Assessment TaskYou are working in a GP practice alongside the Practice Nurse who has asked you to look into how two service users (a teenager and an older gentleman who has recently retired) can be supported to improve their diet.
• Explain and analyse the potential effects of healthy and unhealthy aspects of the service users’ diets on their health and wellbeing
Unit 6 The impact of nutrition on health and wellbeing
Session 4
Starter
Cut up and rearrange the given table to match the titles, when you are confident these are correct, we will check as a group and then you can stick them down.
Aims and Objective’s
•Identify factors that may influence the diet of individuals.
•Outline why factors may influence the diet of individuals
Factors influencing the diet of individual
Move around the room and write your thoughts down as to why the factors headings may influencing the diet of individuals.
© Pearson Education Ltd 2012. Copying permitted for purchasing institution only.
Factors influencing
the
diet of individuals
Religion
andculture
Environment
Socio-
economic
factorsPersonal
preferences
Illness and
underlying
health
conditions
Moral
reasons
Religion and culture • Judaism
• Hinduism
• Islam
• Buddhism
Illness and underlying health conditions
• Allergies
• Diabetes
• Irritable bowel syndrome (IBS)
• Coeliac disease
Personal preferences • Brand labels
• Social life – take always or convince eating
Socio-economic factors – • Costs
• Income
• Class
• Peer pressure
• Media
Environment –• Access to food• Food storage• Location• Climate
Moral reasons • Veganism
• Vegetarianism
Factors influencing the diet of individual
Share your nutritional variation sticking activity
© Pearson Education Ltd 2012. Copying permitted for purchasing institution only.
Lets check your answers
Nutritional variation during life stage development
Infancy • Breastfeeding provides immunity to baby.
• Formula feeding must be made up
according to instructions and equipment
must be sterilised.
Weaning • Introduction of solid food from about six
months. (Earlier than this may cause later
allergies and obesity and may also cause
damage to immature kidneys.)
Childhood • Importance of healthy and balanced meals.
• Avoidance of fatty and sugary foods to
prevent obesity and tooth decay.
© Pearson Education Ltd 2012. Copying permitted for purchasing institution only.
© Pearson Education Ltd 2012. Copying permitted for purchasing institution only.
Adolescence This age group has the highest energy needs due to
growth and having large appetites. Healthy eating
guidelines should be followed and exercise should be
taken.
Early to middle
adulthood
Nutritional needs start to lower due to ageing. Fatty and
sugary foods still need to be kept to a minimum and
alcohol should be limited due to high calorie content.
Exercise is also advised.
Pregnancy and
breastfeeding
About 200 extra calories are required during the last
trimester of pregnancy (the equivalent of a glass of
milk) and between 450 and 570 during breastfeeding.
To prevent damage to the foetus, women wanting to
become pregnant are advised to take folic acid for about
six months before becoming pregnant.
Later
adulthood
Less mobility means older people need fewer calories,
but food should have concentrated amounts of
nutrients. Gentle exercise should be encouraged too.
Nutritional planning
Considerations when planning diets:
• How old is the individual?
• Do they have a diet-related problem or illness?
• What foods do they like?
Specific issues:
• Can they get to the shops?
• Do they have enough money to buy nutritional food?
• Are there any specific cultural or religious needs?
• Do they live with other people?
• Who normally does the cooking?
Unit 6 The impact of nutrition on health and wellbeing
Session 5
Starter – What do these logo’s mean?
? ?
Aims and Objective’s
• Identify the national recognised signs for Halal and Kosher food
• Identify five different breakfast options for children
•Outline a fictional diet plan for a specific person in your family for seven days
• Explain specific nutritional needs
Nutritional planning
As part of your work experience placement in a primary school, you are helping with Breakfast Club. The staff running it are getting a bit fed up with only providing toast and cereals every day and would like to offer some different options for the children who come to it several mornings a week. They have asked you to come up with some suggestions for different food that could be offered.
Instructions
• Research as a table and plan five different breakfast options, remembering that you may need to offer different foods for children who may have milk or wheat allergies or intolerance.
• Remember that you should also be considering healthy options.
• You might want to refer to the website below for information that might help you: www.continyou.org.uk
Individual activity
Write down the names of five or six of your family members and then compare the types of food each person eats, the quantity and the frequency.
- Where are the similarities?
- Why?
- Where are the largest differences?
- Why?
Feedback your findings to the group
Individual activity
From your family list
created, create a fictional diet
plan for a specific person in your family for seven days
Extension task
• Chloe is a 16-year-old vegetarian and is anaemic. She enjoys dancing and is very slim.
• Sharmeen is a 35-year-old Muslim mother of one who is pregnant.
Describe specific nutritional needs for Chloe and Sharmeen.
Unit 6 The impact of nutrition on health and wellbeing
Session 6
Starter
Match up the different factors in the boxes with their descriptions:
Aims and Objective’s
•Outline religious foods eaten
• Identify vegetarian and vegan food recipes.
•Outline meals suitable for a lacto-ovovegetarian and a vegan.
•Outline causes for loss of appetite and increased appetite
Poster or leaflet
Working as a pair to create a visual presentation using the research you have gathered. Covering the below information, split the below between both of you then email information to create one document
• Considerations when planning diets
• Nutritional variation during life stage development
• Factors influencing the diet of individual
• Issues with Under and over nutrition Government’s Eight Guidelines for a Healthy Diet
• All areas of the eat well plate
Paired research activity
Research vegetarian and vegan food recipes. In pairs create your own recipe booklet covering three meals – breakfast, lunch and dinner – for:
• a lacto-ovo vegetarian
• a vegan.
Remember each meal needs to be balanced to ensure there is sufficient protein.
Individual research activity
Research different causes for loss of appetite and increased appetite.
Pair up with some from a different table and compare your findings.
Extension Activity
Visit the change4life website and create 2 activity cards for children aged 7-0 years old, that they are able to use to keep healthy
Assessment Task
Use the case studies for support with assignment tasks, these can be found on Oracle unit 6 at the bottom of the
page