1 Name: Zae12Mcmorrow
Unit 21-
Nutritio
n for
Health &
Social
Care
Task 1: Nutrition for Health & Social Care
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Introduction
Individual diet improvements are increasingly being recognised as a key factor in sustaining
or improving optimal health. People working in the health and social care fields, as well as
others who are responsible for others' well-being, should have a clear understanding of
nutrition and diet. This unit provides a scientifically informed understanding of nutrition as
well as the importance of food in social contexts. This unit can also provide valuable
background information for the study of food safety and culinary skills. The language of
nutritional science will be used to assist learners to explore nutrition concepts. Different
aspects of nutritional health will be identified, and standard methods of measurement will
be explored.
Other aspects of nutritional data would include explaining the general concepts by which
nutritional criteria are determined in the United Kingdom, as well as how information on
food nutrient quality can be retrieved. Students will also investigate how food processing
affects the nutritional value of foods. The role and origins of the major nutrients will be
studied in relation to their contribution to the body's healthy physiological functioning. The
chemical characteristics of nutrients and other dietary features that are essential in
understanding the scientific concepts that underpin current government advice on
nutritional health and general wellbeing are given particular attention. An overview of the
factors that affect an individual's dietary intake will be used to understand the context
surrounding food consumption in the learners' home countries. Therefore, students will
understand the effects of certain common disorders that require additional dietary
considerations.
Personal desires, lifestyle, and socio-cultural factors, as well as economic factors, will all play
a role in deciding whether and how food is consumed. Education and government
programmes aimed at improving nutritional wellbeing are also included as social policy
issues. Finally, students will conduct a comprehensive investigation of a chosen individual's
food consumption over a three-day span, analysing it in relation to the chosen individual's
health and lifestyle choices. Students should be able to use their knowledge to encourage
safe eating principles while assisting consumers of health and social care programmes after
completing the unit.
P1- Explain concepts associated with nutritional health.
In, this task I’ll be explaining concepts associated with nutritional health.
The Concept of Nutritional Health
Food- Food is a substance made up primarily of protein, starch, fat, and other nutrients that
is used throughout the body of an organism to fuel growth and vital processes. If a person is
unable to eat or drink normally, food may be given to them by mouth, tube, or even directly
into a vein. Digestion aids in the absorption and consumption of food by the body, which is
important for nutrition. The primary food source is plants, which convert solar energy into
food through photosynthesis. Plant-eating animals are also used as food sources for other
animals (britannica, 2021).
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Diet- Diet is the term used in nutrition to describe the foods and beverages that a person
consumes on a regular basis (or a group). The diet can be regulated, i.e., one that meets the
physical needs of a person, during a specific treatment for a disease or management of a
specific health condition (biologyonline, 2021). A diabetic's diet, for example, may be limited
to foods and beverages that help them control their blood sugar levels. A diet rich in fibrous,
non-starchy fruits and vegetables is recommended
for diabetic patients. Since starchy foods are high in
carbohydrates, eating a lot of them will raise blood
sugar levels. Diet can differ for a variety of reasons,
including religious beliefs and personal preferences,
in addition to health factors. Humans eat an
omnivorous diet in general. Some people, on the
other hand, are selective about what they eat
(biologyonline, 2021).
Meals- A meal is a particular type of eating that occurs at a specific time and involves
specific, prepared foods. Meals are most often served in households, restaurants, and
cafeterias, although they can be served anywhere (definitions.net, 2021). Meals are eaten
on a regular basis, usually many times a day. Birthdays, weddings, anniversaries, and
holidays are all examples of special occasions that call for special meals. A meal differs from
a snack in that it is larger, more varied, and filling than a snack. A picnic is an outdoor meal
where guests bring their own food, such as a sandwich or a ready-to-eat meal
(definitions.net, 2021).
Snacks- A snack is a small amount of food consumed between meals that is sometimes
smaller than a full meal. Snacks are available in a range of ways, including canned and
processed foods as well as products prepared at home with fresh ingredients. Snacks were
traditionally made from ingredients that were readily available in the kitchen. Snacks
included leftovers, cold cuts sandwiches, nuts, fruit, and the like (definitions.net, 2021).
Plain cereals, pasta, and vegetables are also moderately common snacks, and the term
"snack" is often used to refer to a larger meal involving cooked or leftover products. Six-
meal eating is a way of eating that involves eating nutritious snacks in between small meals
to keep you satisfied and help you lose weight. Snack
foods are usually made to be compact, simple, and
filling. Sweeteners, preservatives, and appealing
ingredients like chocolate, peanuts, and specially-
designed flavours are often found in them. A
midnight snack is a snack consumed shortly before
going to bed or during the night (definitions.net,
2021).
Nutrients- Essential nutrients are substances that the body cannot or does not produce in
adequate amounts. These nutrients must be obtained through food and are essential for
disease prevention, development, and overall health (healthline, 2021). There are several
essential nutrients, which are divided into macronutrients and micronutrients. Nutrition,
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carbohydrates, and fat are the primary building blocks of your diet and provide your body
with energy. Macro-nutrients are consumed in large amounts. Vitamins and minerals are
micronutrients, which means that small amounts can have a big impact. There are six major
groups of essential micro- and macronutrients, with protein being one of them (healthline,
2021).
Protein is important for the body's construction, not just for muscle. Protein is found in
every cell, from bone to skin to hair. Protein accounts for 16 percent of the average person's
body weight. Protein is primarily consumed for the purposes of growth, health, and body
maintenance. Protein makes up all of the hormones, antibodies, and other vital substances.
Protein is only used as a source of energy when it is absolutely necessary. Amino acids are
the building blocks of proteins. While the body can produce certain amino acids, several
essential amino acids can only be obtained via food. Your body needs a range of amino acids
to work properly. Though essential amino acids can be found in meat, fish, and eggs, you
can also get protein from plants such as beans, soy, nuts, and some grains. The amount of
protein you need on a daily basis is determined by a number of factors, including your
activity level and age (healthline, 2021).
Nutritional Health
Malnutrition- Malnutrition is a severe illness that develops
when a person's diet lacks the necessary nutrients. It refers
to undernutrition, which is when you don't get enough
nutrients, and overnutrition, which is when you get more
nutrients than you need (nhs, 2021). Unintentional weight
loss (losing 5-10 percent or more of body weight over three
to six months is one of the main signs of malnutrition), a low
body weight (people with a BMI under 18.5 are at risk of
malnutrition), a lack of interest in eating and drinking, feeling
tired all the time, feeling weaker, getting sick often and
recovering slowly are all common signs of malnutrition.
People with long-term health conditions that affect their
appetite, weight, and how well nutrients are absorbed by the gut, such as Crohn's disease,
people with swallowing problems, people who are socially isolated and have limited
mobility. Also, people who have a low income, people who need extra energy, such as those
with cystic fibrosis, and those recovering from a serious illness are more likely to be
affected. Weight loss is not an unavoidable consequence of old age, and it is especially
dangerous for the elderly (nhs, 2021).
Undernutrition- Undernutrition is commonly believed to be caused by a lack of calories (i.e.,
overall food consumption) or protein. Vitamin deficiency and mineral deficiency are
commonly treated as separate problems. When calories are deficient, however, vitamins
and minerals are likely to be deficient as well. Malnutrition is a form of undernutrition,
which is sometimes used interchangeably with malnutrition. Undernutrition may occur
when people are unable to acquire or prepare food, have a condition that makes eating or
