Essay
Essay Unit 19 Nutritional Health assignment 1
- Course
- Institution
Unit 19 assignment 1: P1, P2, P3, P4, M1, D2 Includes resub
[Show more]
Seller
Follow
sharni18leech
Content preview
Sharni LeechUnit 19: Nutritional Health
Planning for good Nutritional Health
I am interested in becoming a registered nutritionist and I am looking to further explore this by applying
for a degree course in nutritional health. I have chosen two individuals which I will keep anonymous who
have different nutritional needs and I will explain how their chosen diet and lifestyle choices affects their
health and wellbeing including the Eatwell plate and how to maintain a balanced diet.
P1- Explain how the concept of nutritional health contributes to health and wellbeing
Eating healthy and maintaining a balanced diet is paramount for individuals as it provides the body with
good sources of nutrients including carbohydrates, proteins, and fats etc to ensure that cells and organs
in the body are functioning properly. It also protects individuals against non-communicable diseases
such as heart disease, cancer, and diabetes. Consuming the correct portions of food and drink will
maintain healthy body strength. Educating individuals of having a balanced diet will teach them the
benefits of eating healthy foods which will have a significant impact on their health and wellbeing. As
well as this, promoting awareness of the nutrients contained in foods will prevent individuals from
having nutrient deficiencies. It is crucial for healthcare professionals like nurses and GPs to understand
and develop good nutrition knowledge as it relates to the recovery process of patients. It will also
encourage good wellbeing for individuals as well as the prevention of malnutrition and diseases. To
obtain a healthy, balanced diet, the Eatwell Plate outlines how much of our total dietary intake should
come from each of the 5 food groups. This teaches people what foods to eat and how much of it. For
example, we are advised to:
- try and consume at least 5 portions of different fruits and vegetables each day
- choose wholegrain products with more fibre, including wholewheat pasta and brown rice
- try to choose goods with less fat and sugar wherever you can, such as 1% fat milk or simple low-fat
yoghurt
- reduce your consumption of red and processed meats likes ham by choosing lean cuts of mince and
meats
- plan to eat at least 2 meals of fish per week
- eat tiny amounts of unsaturated oils and spreads
- drink at least 6-8 glasses of fluids each day
, Except for children under 2 years old and those with special
dietary needs, the Eatwell Plate is suitable for everyone. However, individuals will need to plan their
meal based on their daily calorie intake. Women should consume 2,000 calories daily, while men should
consume 2,500 calories although athletes will need to consume more calories as they will need more
energy.
Healthy and a balance diet (slideshare.net)
Eating a balanced diet - NHS (www.nhs.uk)
https://www.nhs.uk/live-well/eat-well/food-guidelines-and-food-labels/the-eatwell-guide/
A condition known as malnutrition occurs when the body does not get enough nutrients to function
normally which can result in individuals becoming overweight or obese as well as undernourished.
Unintentional weight loss, a low body mass index (BMI) and vitamin and mineral deficiencies can all be
consequences of malnutrition. People may experience fatigue and weakness as a result, which may
hinder your ability to recover from an illness. It is advised to follow the Eatwell Plate as a guidance to eat
healthier foods and include more nutrients in your diet to avoid this. Based on a person's appearance,
height and weight, doctors can determine whether they are malnourished and will offer treatment or
detailed instructions to help individuals eat better foods. Lastly, evidence suggests that in the UK “35%
of people admitted to care homes are malnourished.”
Not eating a balanced diet can also lead to undernutrition which is defined as calorie or nutrient
shortages that can be brought on by consuming insufficient food or by a person's inability to properly
digest the nutrients in their diet due to a medical condition. However, undernutrition can also be caused
by having low-income or having psychiatric disorders. When the body lacks a certain nutrient, it is said
to have a deficiency. Indications of being undernourished include dry and inelastic skin, dry hair and skin
which tends to fall out easily, wounds healing slowly and poor focus. If your BMI falls less than 18.5 you
are considered underweight. The World Health Organization says that “Around 45% of deaths among
children under the age of 5 years are linked to undernutrition.”
When a person consumes too many nutrients or eats too many of the wrong types of foods, such as fats
and sugary meals, their body experiences overnutrition which can result in people becoming overweight
or obese, a condition that compromises health due to an abnormal accumulation of fat. It may have
serious negative impacts on an individual's health and wellbeing, such as memory loss, strokes, diabetes
etc, which may drive them to worry about their weight and fall into depression. To be considered
overweight, an individual must have a BMI of 25.0 to 30 which can cause arthritis and type 2 diabetes
,and if your BMI goes into the obesity range it is 30.0 or greater. The National Audit Office warns that
“being obese can take up to nine years off your lifespan. They are more likely to develop health
problems such as cancer, heart disease, stroke, and depression.”
https://www.nhsinform.scot/illnesses-and-conditions/nutritional/malnutrition
https://www.who.int/health-topics/malnutrition#tab=tab_1
https://www.cdc.gov/obesity/basics/adult-defining.html#:~:text=If%20your%20BMI%20is%20less,falls
%20within%20the%20obesity%20range
Foods that have undergone processing changes such as freezing, canning, curing etc, are referred to as
processed foods. Some processed foods also contain significant amounts of salt, sugar, and fat. Many
foods must be treated to extend its shelf live and to eliminate microorganisms and make them safe for
consumption. Typical processed food examples include milk, bread, and canned vegetables. BBC
goodfood says that “It is estimated that over 56% of the total calories that the average UK person
consumes is from processed foods.” There are numerous techniques used to prevent food from rotting:
Canning: This is where the food has been cooked and sealed shut in a can without air bubbles to stop
aerobic bacteria from proliferating. Longer shelf life and the preservation of protein and carbohydrates,
which are crucial for the body's energy synthesis, are two benefits of canned food. Key vitamins like B
and C may be lost through food processing techniques like canning, and excessive levels of salt and
sugar may also be added. Foods that have been improperly fermented, canned, or preserved provide
the ideal circumstances for the bacteria to produce a toxin which targets the body's nerves. The
uncommon but dangerous sickness is known as botulism. Most frequently, the bacteria Clostridium
botulinum produces the toxin. It may result in respiratory problems, paralysis of the muscles, and even
death.
Pasteurisation: This is another approach to food processing which includes heating foods to 73 degrees
for 15 seconds to increase shelf life and get rid of germs. The advantages of employing this method are
that the food stays fresher for a longer period of time, the taste is unaffected, and there are no side
effects. However, raw milk can cause foodborne diseases such as vomiting, diarrhoea, and abdominal
discomfort as well as flu-like symptoms like fever, headaches, and body aches.
Vacuum Packed: By creating a vacuum and removing the air before sealing, vacuum packing prolongs
the shelf life of food. It is crucial to keep in mind that after items are vacuum sealed, they must also be
maintained in the refrigerator or freezer (can last 2-3 weeks) as it prevents the growth of germs that
leads to deterioration because there is no air for aerobic bacterial reproduction. Nevertheless, the
alternations they make to the food may not be apparent to the naked eye or odour. However, some
goods that are vacuum packed may have high salt content because they have been salted beforehand.
Additionally, because there is less oxygen present, anaerobic bacteria will develop and could be
dangerous to individuals' health.
Curing: This is the process of preserving food by suppressing the growth of microorganisms using salt,
sodium, potassium, or nitrate. The primary goal of curing foods like meat, fish and vegetables is to
remove moisture from the food through the process of osmosis. Food curing has the advantage of
, extending shelf life without refrigeration. Moreover, a significant amount of salt is needed to cure the
meat. Therefore, cured foods have high sodium levels. Consuming too much sodium can cause
hypertension, cardiac issues, or even strokes. Food that has been cured should be specifically avoided by
pregnant women since they may contain bacteria and parasites.
Jams and Preserves: Fruits are simmered with sugar to make jams and preserves, which are then put
into sterile jars. There are numerous benefits to this method including decreased blood pressure,
reduced chance of kidney stones, less cholesterol and fat and bacteria is dehydrated to prevent fruit
from decaying. The drawbacks of this procedure are the lack of nutritional value due to heating's
destruction of vitamin and the high sugar content, which, if consumed in excess, can cause weight gain,
heart disease, and type 2 diabetes.
https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutrition
https://www.nhs.uk/live-well/eat-well/how-to-eat-a-balanced-diet/what-are-processed-foods/
https://www.foodsafety.gov/blog/home-canning-and-botulism
https://en.wikipedia.org/wiki/Pasteurization#:~:text=Pasteurization%20or%20pasteurisation%20is
%20a,pathogens%20and%20extend%20shelf%20life
https://stopfoodwaste.ie/resource/vacuum-packing
https://en.wikipedia.org/wiki/Curing_(food_preservation)#:~:text=Curing%20is%20any%20of
%20various,by%20the%20process%20of%20osmosis
https://www.nhs.uk/live-well/eat-well/food-types/salt-nutrition/
The manner in which food is prepared can have an impact on its nutritional content. Foods will lose
nutrients if it is exposed to intense heat, light or oxygen. Meal preparation procedures generally result in
a reduction in the amount of nutrients in your food. Due to the usage of liquids during various cooking
processes, nutrients may be “washed out” of foods. For instance, vegetables such as potatoes lose its
vitamins and minerals when boiled as the nutrients leach into the water. Another way is when the
nutrients are broken down through heat. Food preparation methods include:
Boiling: Leaching is a major cause of nutrient loss, but mineral content is not much altered. Reducing the
water content reduces nutrient loss, and you can use the water as the base for a soup or stew to
consume the nutrients that have dissolved into it. When vegetables are boiled in water, a significant
amount of their nutrients are lost. Processed foods that have been cooked in water such as lettuce,
spinach and broccoli, may lose up to 90% or more of their vitamin C levels.
Steaming: There is no need to add fats or oils while steaming, and flavour and colour are typically better
preserved. Short steaming times can increase palatability without significantly reducing B-group and
vitamin C loss. Protein foods with little nutrient loss include foods such as fish, beef and poultry. A water
soluble and heat-stable vitamin that is lost to the cooking water when grains are cooked is present,
making it an excellent substitute for cooking grains. Since no oil is used when cooking, your blood
pressure and cholesterol levels are reduced because you aren’t consuming more fat or unsaturated fats.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller sharni18leech. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $9.14. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
58716 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 15 years now