1
Name: Zae12Mcmorrow
Unit 21- Nutrition for Health
& Social Care
Task 2 & 3: Nutrition for Health & Social Care
,2
P3- Explain possible influences on dietary intake/ M2- Assess how influences on dietary
intake may affect the nutritional health of individuals.
In this task, I’ll be explaining possible influences on dietary intake of each individual for the
four case studies. I’ll be considering influences related to: health factors, dietary habits,
lifestyle, economic, socio-cultural, education and social policy. Also, I’ll be assessing how
influences on dietary intake may affect the nutritional health of individuals in different
health & social care settings and age groups.
Case Study 1:
Betty, an 82-year-old retired housewife, lives in a care home because she has Parkinson’s
Disease. She recently noticed that her stomach was swollen, that she was feeling short of
breath, dizzy and pale. The care home arranged for her to see her GP, following a series of
tests she was diagnosed with coeliac disease and iron deficiency anaemia. Betty finds
getting around very difficult which is making her very lonely as she cannot easily get to the
social room and activities. Eating has become increasingly more difficult due to her tremor.
Eating takes a long time because it is hard to place the food on the fork and keep it there
due to her tremor; as a result, she eats very little and is feeling very tired and lifeless. Betty
finds eating sandwiches is the easiest meal to eat and tends to order these at mealtimes.
The GP has made it clear to the home and Betty that she must review her diet. Betty does
not have any family and receives only an allowance from the home.
Health factors/ medical disorders
Many underlying health conditions lead to particular nutritional requirements and affect
what people can and cannot eat. Individuals should always consume a healthy diet that
includes all of the necessary nutrients, but it can be more difficult to maintain a balanced
diet when those foods must be avoided due to medical disorders (Whitehouse, M., Moonie,
N., Aldworth, C., Billingham, M., & Author, 2014).
In relation to the case study, Betty would need to make responsible diet choices because
she has Parkinson’s disease, Coeliac disease and Iron deficiency anaemia. Gluten intolerance
is a result to the gluten protein present in wheat, barley, and rye. Gluten triggers the
immune system to develop antibodies that target the bowel lining. This can cause anaemia
and osteoporosis by impairing the body's ability to absorb nutrients from food. It has also
been linked to an increased risk of bowel cancer. Abdominal pain, diarrhoea, constipation,
bloating, inability to gain weight as an infant, weight loss as an adult, and anaemia are all
symptoms. All foods containing wheat, rye, or barley must be avoided by people like Betty
with coeliac disease. Gluten-free goods are available, but they are prohibitively expensive
(Whitehouse, M., Moonie, N., Aldworth, C.,
Billingham, M., & Author, 2014).
Parkinson's disease is a movement disorder
that affects the nervous system. Symptoms
appear gradually, and can begin with a
,3
barely noticeable tremor in only one hand. Tremors are normal, but they are often
accompanied by stiffness or slowed movement. Betty has tremors, or trembling, that usually
starts in one of her limbs, usually her hand or fingers (mayoclinic, 2021). Some foods should
be avoided by people with Parkinson's disease, such as Betty. Processed foods like canned
fruits and vegetables, dairy products like cheese, yoghurt, and low-fat milk, as well as foods
high in cholesterol and saturated fat, fall into this category. Betty, like many people with
Parkinson's, may have trouble chewing and swallowing food. As a result, foods that are
difficult to chew and swallow, such as tough meats, can be avoided (medicalnewstoday).
Anaemia is a condition in which the red blood cells have a low level of haemoglobin (RBCs).
Haemoglobin is a protein found in red blood cells that transports oxygen to your tissues. The
most common form of anaemia is iron deficiency anaemia, which happens when your body
does not have enough of the mineral iron. Iron is needed for the production of haemoglobin
in your body. When you don't have enough iron in your blood, the rest of your body can't
get the oxygen it needs. Iron deficiency anaemia may be caused by a poor diet or certain
intestinal diseases that influence how the body absorbs iron, which is the reason why Betty
suffers from iron deficiency anaemia (healthline, 2021). Tea and coffee, milk and other dairy
products, whole-grain cereals, tannin-rich foods like grapes, corn, and sorghum, and gluten-
rich foods like pasta and other products made with wheat, barley, rye, or oats can all
interfere with iron absorption (medicalnewstoday).
In addition, there are a number of gadgets available to help people like Betty who are having
trouble feeding themselves. Wide-handled cutlery, plate guards, and non-slip mats are only
a few examples. Another way for Betty to preserve her independence is to cut up food
before serving it, which allows a person to cope without additional assistance. Whatever the
justification for having complete assistance with eating and drinking, it is critical that meals
are served hot. The service user should not be made to feel inconvenient, so the carers can
sit down and create a comfortable environment in which the meal can be enjoyed
(Whitehouse, M., Moonie, N., Aldworth, C., Billingham, M., & Author, 2014). A positive
influence of gluten free products, is that they are more readily available and it has a lot of
health benefits, especially for Coeliac disease patients (healthline, 2021). It may aid in the
relief of digestive symptoms, the reduction of chronic inflammation, the increase of energy,
and the stimulation of weight loss. A negative influence of gluten free products, is that
gluten causes an immunological reaction in people with Coeliac disease, which destroys the
lining of the small intestine (health, 2021). This can prevent nutrients from being absorbed
from food, cause a range of disorders, and lead to other issues such as osteoporosis,
infertility, nerve damage, and seizures.
Dietary habits/ Personal preference
People who use health and social care programmes must have access to nutritious food;
otherwise, they would not consume a healthy diet. Residents should have access to cooking
services, according to the National Minimum Standards for Care Homes for the Elderly.
There should be plenty of drinks on hand. Water should be readily accessible at all times,
maybe in the form of jugs of water that people can help themselves to (Whitehouse, M.,
, 4
Moonie, N., Aldworth, C., Billingham, M., & Author, 2014). Betty, on the other hand, will
need help pouring water from the jug because she suffers from tremors on occasions.
Caregivers should make the dining room a comfortable and inviting place to improve the
dining experience in the care home. Remember the background noise and use transparent
signs to demonstrate designated eating areas. The care facility should also think about space
planning. Traditionally, care home dining rooms are large, open spaces, which vary
significantly from what residents are used to. The end result is a warm, inviting environment
with the option of reserving space for special occasion dining nights.
Caregivers should be allowed to spend time eating with residents because meal times are
such an important experience for them. They can encourage interaction, resulting in
residents conversing and having fun. Inviting residents' relatives to care home meals may be
a pleasant surprise, but Betty does not have any relatives, which could have a negative
impact on her dietary intake (blueleafcare, 2021). Also, Betty and the other residents of the
care home tend to eat 3 meals a day. However, some other residents may have to eat more
or less depending on their medical disorders and nutrient intake. A personal preference for
Betty is that, she likes sandwiches because it is the easiest meal to eat and tends to order
these at mealtimes. Betty's preferences and any nutritional requirements are included in her
care plan, which is updated as circumstances change. Many of the residents require a
particular diet for medical or religious/cultural reasons. The chefs at the care home have the
culinary skills to provide delectable, nutritious, and delicious solutions for Betty, whatever
she needs (careuk, 2021).
A positive influence of nutritious foods, is that Betty's healthy diet can prevent her from
certain diseases, particularly noncommunicable diseases like obesity, diabetes,
cardiovascular disease, some types of cancer, and skeletal problems. Healthy eating habits
can also help her maintain a healthy weight. Vitamins and minerals in the diet are also
important for immunity and proper growth (who.int, 2021). A negative influence of
nutritious foods, is that poor nutrition can cause tension, fatigue, and a reduction in our
ability to work, as well as increase the likelihood of getting certain illnesses and other health
problems such as being overweight or obese, dental decay, and high blood pressure over
time (sahealth, 2021).
Lifestyle
The personality, feelings, and lifestyle choices of an individual define who they are. As a
result, when a new resident like Betty arrived, they collaborated with her to create a life
narrative book, which included significant elements from their past and present, as well as
their ambitions for the future. This life narrative work is critical in helping Betty's caregivers
to provide personalised care for her and other residents, and it's at the foundation of the
lifestyle plan they build to help people enjoy meaningful experiences and activities that
reflect their individual interests (careuk, 2021).
Each Care UK home has at least one member of the lifestyle team trained to lead seated
physical activity sessions. ReVitalyz's gentle, safe, yet efficient workouts are presented in a
joyful way, with music and typically colourful, tactile props. We call this activity-based care
