Essay

Unit 19 - Nutritional Health (Assignment 1)

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Module
Unit 19 - Nutritional Health

Institution
PEARSON (PEARSON)

This is assignment 1 of unit 19 for health and social care (lv 3). Please use this for your benefit and ensure that you do not plagiarise otherwise it will only affect you.

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Uploaded on April 17, 2023
Number of pages 32
Written in 2022/2023
Type Essay
Professor(s) Unknown
Grade A+

WanderingSeller Member since 1 year 24 documents sold

Unit
Sumaiya Begum, 19 –
S2200411

Nutritional Health

1

,Sumaiya Begum, S2200411

Scenario:
You are interested in becoming a registered nutritionist, and you are looking at applying for
a degree course endorsed by the Association for Nutrition to further this ambition.
To back up your application you decide to study the nutritional health of two individuals
from different life stages, with different nutritional needs, looking at the factors that affect
their nutritional health.
You are then going to produce a month-long nutritional plan for them both to demonstrate
your findings. The two individuals must be from different life stages and may be service users
from local settings that you can visit, or alternatively family members, neighbours, or
friends.
Confidentiality must be always respected.

Contents:
Page 3 - 8: A.P1 (Explain how concepts of nutritional health contribute
to health and well-being)
Page 9 - 13: A.P2 (Explain the sources of essential nutrients and their
functions in the body)
Page 14 - 16: B.P3 (Explain how factors: socio-economic,
environmental, cultural, religion, illness and underlying conditions can
influence nutritional health of two individuals of your choice from the
case studies)
Page 17 – 23: B.P4 (Compare the dietary intake of the two selected
individuals with their nutritional requirements)
Page 24 – 26: A.M1 (Assess the impact of dietary intake and dietary
deficiencies on nutritional health)
Page 27 – 30: B.M2 (Assess how the dietary intake and nutritional
health of the selected individuals are influenced by their dietary habits
and lifestyle choices)
Page 31 – 32: AB. D1 (Evaluate the role of nutritional health in
maintaining the selected individual's health and well-being and the
impact of influencing factors)

2

,Sumaiya Begum, S2200411

A.P1 – Explain how concepts of nutritional health contribute to health
and well-being

This report presents information that details how to eat healthy, gaining the nutrients your
body needs to function well. It studies how to maintain health and well-being. The main
nutrient are Proteins, Carbohydrates, Fats/Lipids, Minerals and Vitamins. To get what you
require, the Government set an ‘eat well plate’ that tells you the average amount of each
group you need, this concept is ‘healthy eating.’ Healthy eating is to eat foods that provide
the required nutrients your body needs, commonly associated with a balanced diet. It is
suited for your body, sex, and lifestyle choices. Eating more or less than this amount will
have negative effects on a person’s health and well-being. Having a balanced diet ensures
you get all the nutrients your body needs to function through everyday life.

Eatwell Plate and Food Pyramid:
The eat well plate provides a guide to our daily dietary intake with:

Figure 1.1 – Eat Well Plate Figure 1.2 – Food Pyramid

- Fruits and vegetables make up 33%.
- A 33% carbohydrate and starch intake
- Fifteen percent of dairy products and substitutes
- 7% of foods have both sugar and fat.
- 12% meat, fish, and substitutes
This is a rounded average for a healthy, fit population. Due to this, it may not suit all people,
so it is wise to only take this as a simple guideline.
The food pyramid is different to the eat-well plate, displaying the average proportion of
foods one should be eating in comparison to other types of food groups. As shown in the
figure 1.2, fats, oils, and confectionary group should be eaten in smaller proportions
compared to breads, cereals, and potatoes (carbohydrates).

3

, Sumaiya Begum, S2200411

Malnutrition and Obesity:
Without a balanced diet and the proper nutrients gained from it, you run the risk of being
obese or malnourished. Malnutrition is the term to describe when one has too little or too
many nutrients.

Overnutrition: This is characterised as a condition brought on by consuming an excessive
amount of the incorrect foods, vitamins, or other dietary supplements. It could cause one to
be obese or overweight, determined by finding the person’s BMI, which will be talked about
later. As a result of being overweight, one would be more likely to develop their risk of type 2
diabetes and raising one’s blood sugar level. The National Adult Office estimates that obesity
can reduce your life expectancy by 9 years. It is a similar case for overnutrition, raising
one’s chances of type 2 diabetes from too many Carbohydrates and fats in the diet. They also
run the risk of being unable to prevent cardiovascular disease, hypertension, and strokes.

Undernutrition: You can define this as a deficiency of one or more types of nutrients,
vitamins, or another dietary supplement, or where a person cannot digest nutrients from
their diet. It can result in “being underweight, dry hair and easy hair loss, dry and inelastic
skin, and weakness.” (Morley, 2021)

Obesity: This describes those who are overweight, particularly having a lot of body fat. It
can be measured using several methods including the Body Mass Index (BMI) and
hip to waist ratio. Obesity can increase the risk of many illnesses as well as
increasing the chances of having a heart attack. One can get type 2 diabetes from too
much sugar in the blood. It can cause thirst, poor bladder control and fatigue. In
individuals over the age of 40 (or twenty-five for South Asians), with close relatives
having type 2 diabetes, and those indigenous to Asian or African descent, it is more
likely that they will develop type 2 diabetes. (NHS, 2020)

Methods of Measurement:
Nutritional measures tell us whether someone is well-nourished or malnourished.
BMI: BMI determines health risk
for the person and is usually
accompanied by other methods
for accuracy when diagnosing
obesity. This is calculated by:

Figure 2.1
4

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