u2 assessment

Assessment 2 Nutrition and Health Level 2

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Name: Joanne Boyes
25/7/14

Please note that this Assessment document has 11 pages and is made up of 4 Parts.

Part 1: Know the nutritional needs of children and young people

1. You have been asked to prepare nutritional information for the following people:

George, a 4-year-old boy
Callum, a 15-year-old boy.

Complete the table below with relevant information / values for each person.

Who?
This person’s energy requirement is...
This person’s nutritional requirements are...
Nutritional recommendations for this person are...
George, a 4-year-old boy
920-1300kcals

Carbohydrates-85g x3 servings

Vegetables -2 servings
Fruit-2 servings
Dairy-2 servings
Protein-2 servings

Milk and dairy foods

Fruit and vegetables

Fish and lean meat

Some starchy foods

A healthy diet that contains all the nutrients he needs to grow

Callum, a 15-year-old boy
1800-2700Kcals

Carbohydrates-226g-3 servings

Vegetables-6 servings

Fruit-6 servings

Dairy-3 servings

Protein-6 ½ servings

Milk and dairy in medium amounts

Plenty of fruit and vegetables

Fish and lean meat

Some starchy foods

Not too many sugary foods

.

2a) Use the table below to plan a day’s healthy menu for George, the 4-year-old boy from Question 1. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Porridge with a banana on top

Milk to drink

Carbohydrates, dairy

Fruit and vegetables
Meal 2
Wholemeal roll with dairylea cheese spread

Apples and sultanas

Water to drink
Carbohydrates, dairy

Fruit and vegetables
Meal 3
Roast chicken with potatoes, peas, carrots

Ice cream and fresh fruit salad

Meat, carbohydrates

Fats and sugar

Fruit and vegetables
Snack 1
A low fat yogurt

Dairy
Snack 2
A small cake or biscuit

Fats and sugar
Drinks
Water
Fruit juice
Milk

Dairy
Fruit and vegetables

2b) Explain why the chosen meals and snacks are appropriate for George.

This menu helps to give George the 4 portions of fruit and vegetables that are recommended for a child of George’s age. It also gives sufficient milk and dairy products and doesn’t contain too much fat or sugar.

3a) Use the table below to plan a day’s healthy menu for Callum, the 15-year-old boy from Question 1. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Wholegrain cereals topped with fruit and milk

Fruit juice to drink

Carbohydrates
Dairy
Fruit and vegetables
Meal 2
Tuna, sweet corn and salad wrap
Cereal bar

Low sugar fruit drink

Fish
Carbohydrates
Fats and sugar
Fruit and vegetables
Meal 3
Lasagne and roast vegetables

Fruit yogurt

Meat
Carbohydrates
Fat and sugar
Fruit and vegetables
Snack 1
A small cake or biscuit

A piece of fruit

Fat and sugar
Fruit and vegetables
Snack 2
A piece of fruit

Fruit and vegetables
Drinks
Juice
Water
Milk

Dairy
Fruit and vegetables

3b) Explain why the chosen meals and snacks are appropriate for Callum.

This menu helps to give Callium the servings of fruits and vegetables that are recommended for someone his age. It gives a sufficient supply of milk and dairy and also sufficient carbohydrates but not too much sugar and fat.

4. Briefly describe the importance of the following nutrients on the health of children and young people:

Iron and the impacts of any deficiency

Iron is important on the health of children and young people as it helps the body to make haemoglobin this is the protein found in the red cells and carries oxygen around the body and also gives bloods its red colour.

The quick growth of children and young people combined with their active lifestyles and poor diets may result in iron deficiency (anaemia) which can cause tiredness, if the iron shortage is more severe then it can cause weakness and breathlessness.

Vitamin D and calcium (and their influence on bone development).

Vitamin D is important for good health and the growth and strength of bones and also helps to regulate the amount of calcium and phosphate in the body.

Without an adequate amount of vitamin D although this is a very common problem it can cause general aches and pains, but a severe lack can cause more serious problems such as rickets which is condition in children and young people found in their bones which become soft and weak due to the deficiency.

Calcium

Calcium is important to the body as it helps build strong bones and teeth. A lack of calcium whilst still young can cause serious problems with future bone health making it very important for children and people to get an adequate amount as whilst they’re still growing to help reduce the risk of future problems.

5. Complete the table below with examples of good food sources for the key nutrients for children and young people.

Key nutrients
Good food sources
Calcium
Milk, cheese, plain yogurt,

Iron
Lean red meat, broccoli, fortified cereals, liver Vitamin A
Cheese, yogurts, eggs, carrots, tomatoes

Vitamin C
Oranges, peppers, strawberries, broccoli, potatoes

Vitamin D
Oily fish, eggs, fortified cereals
The sun

Protein
Turkey breast, milk, cheese, peanut butter

Carbohydrates
Fresh fruit & vegetables, brown rice, wholegrain bread & cereals

Fats
Full fat milk, nuts, trout, salmon

6. Describe the factors that can influence the eating patterns of the following age groups:

a) Young children (1 – 5 years old)

The factors which can influence their eating patterns are the parents and other adult around them. The adult are the ones who will decide where the family eat their meals for example at the dining table or in front of the television. Although the children can make some of their own food choices it’s mainly the people responsible for cooking their meals who will make the final decision as to what they have.
The working patterns of the parents and guardians will also have an effect on when they eat, who they eat with and if it’s the same every day.
They could be eating home cooked healthy meals every day or processed foods depending on the adult’s food preferences.

b) Teenagers (13 – 19 years old)

Older people such as teenagers have a lot more independence over the food that they eat and when as they have busier social lives and have money of their own, so may eat too much junk food and not enough fruit and vegetables. They are also more like to be influenced by their friends.

To get a clearer idea of a teenagers eating pattern it may be wise to ask the following questions for example,

“Who do they eat with, family, friends or alone?”
“Do they eat a healthy or unhealthy diet?” “Do they go to bed late so therefore eat late?”

Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.

Part 2: Know the nutritional needs of older people

1. Edith is 68 years old. She lives alone and enjoys an active lifestyle. She enjoys walking, cooking and attends a weekly yoga class. Use the space below to outline nutritional recommendations for Edith.

Edith needs approximately 1900kcals per day, a diet low in fat and low in salt and not too much carbohydrates. Lots of fruit and vegetables, wholegrain cereals and other fibre containing foods and lots of calcium containing foods and some dairy.

2. Based on the nutritional recommendations you identified in Question 1 above, use the table below to plan a day’s healthy menu for Edith. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Porridge topped with fruit

Tea with milk

Carbohydrates
Dairy
Fruit and vegetables
Meal 2
Wholegrain cheese and tomato sandwich

Side salad

Juice

Dairy
Carbohydrates
Fruit and vegetables
Meal 3
Roast beef with potatoes, swede and carrot mash, peas

Fruit pudding and custard

Water

Meat & Fish
Dairy
Carbohydrates
Fruit and vegetables

Snack 1
A small cake or biscuit

Fats and sugar
Snack 2
Cheese and an apple

Dairy
Fruit and vegetables
Drinks
Milk
Juice
Water
Dairy
Fruit and vegetables

3. Explain why the chosen meals and snacks are appropriate for Edith.

The chosen meal provide Edith with a high level of fibre but are low in fat and still provides her with the recommended levels of nutrients that she requires.

4. What factors could influence Edith’s energy requirements as an older person?

As an older person the following factors may influence Edith’s energy requirements.

Physical Changes – As we grow older our physical abilities lessen, our bones shrink in size and density, muscles lose strength and we’re less flexible. These and other age related changes we may go through could result in lower activity level which consequently mean a lower energy requirement.

Employment Changes – Whilst employed our physical activity levels are likely to be higher depending on the type of job. But once we reach retirement age like Edith these levels may fall which also means so will her energy requirements.

Social and Cultural Changes - As we get older there is a general expectation within society that we become less active. The early compulsory retirement age that was imposed by the government or the stereotypical idea that older people require wheelchairs or walking aids to get around. Thankfully social attitudes have changed and older people are now being encouraged to be more active and increase their activity levels, although this is not always a possibility for various reasons.

5. Describe the main reasons why older people may be at risk of malnutrition.

There are a number of reasons why the older generation could be at risk of suffering from malnutrition.

Other people preparing their meals that may not be aware or understand their specific nutritional needs. It may not be prepared how the older person likes it, making it un-enjoyable; this can have a negative impact on their diet.

They eat their meals alone, an older person may eat some or all their meals by themselves, especially if they live alone. If they attended a social groups and gatherings they may be more likely to take more care and choose more nutritious meals or eat more.

Neurological Problems. If an older person suffering from these type of problems for example dementia, this may cause them to forget what they have eaten or forget to eat at all.

Physical Infirmity. If they have physical limitations like for example arthritis this can cause a great deal of pain, and may prevent them going grocery shopping themselves, preparing their own meal or make it difficult for them to feed themselves

Psychological Problems. If they are suffering from depression for example, they may not feel in the mood for preparing and eating a healthy meal.

Medicines & Prescription Medications. Taking some types of over the counter and prescription medications can sometimes cause a suppressed appetite.

Nutritional Ignorance. Some older people especially those that live alone may have a very limited understanding regarding shopping, balanced food prep and cooking. If they have previously lived with someone who took responsibility for the cooking or shopping, the person left behind due to separation for whatever reason may have a limited or no knowledge at all about cooking and nutrition.

Access to food. Older people may have difficulty accessing the shops that offer them the necessary range of nutritious food and others that contribute to a balanced diet.

Economic changes. A lot of older people in the country have a lower income and this may result in them being less able to prepare food from scratch with fresh nutritious ingredients and have to opt for buying cheaper less nutritious ready meals which may have limited nutritional values. If they’re unable to get their nutrition it can lead to illness and medical problems such as weakened bones and muscles and loss of energy

Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.

Part 3: Understand special dietary requirements

1. Describe some of the main reasons why people may have specific dietary requirements.

This may be due to a number of health, religious or personal reasons for example:

Health

Intolerance, a person may have intolerance to a specific type of food, if this is the case they are unable to digest the food properly. When the food is eaten it tends to be longer before a reaction occurs rather than for an allergy to. The symptoms of the intolerance may only last for a few hours maybe longer; if this is the case the it is advisable to eliminate that specific food from their diet.

Coeliac Disease & Diabetes, if someone is suffering from either of these two conditions they must have a specific diet. Coaliacs are unable to eat any products that contain gluten; this is the protein that is found in wheat, barley and rye. If they are diabetic then they need to limit the amount of foods they consume which contains sugar.

Religious & Ethnic Groups

Some religious and ethnic groups follow strict beliefs about what they can and can’t eat. Those who belong to such groups will have diets that follow these specific rules.

Personal & Lifestyle

There are some people who deliberately choose to follow a specific diet for their own personal or moral reasons. A typical example is someone who may chose not to consume meat and remove it from their diet completely as they believe killing animals for food is immoral.

2. Identify the special dietary requirements of two religious or ethnic groups.

a) Jews All porcine products for example pork and bacon are forbidden to be eaten due to Jewish dietary laws, other meats must be killed in a specific manner (kosher) which means they must meet these standards. The Jewish don’t eat meat and milk together and all utensils must be kept separately. Some Jewish people will fast at certain times of the year, most particularly Yom Kippur which is also known as the “day of atonement” the holiest day in the Jewish calendar.

b) Muslims are forbidden to eat pork, carrion, which refers to the carcass of a dead animal and blood due to their laws. Any other meat they consume must be killed in a specific manner (halal) which means permitted or lawful. Any products that contain pork fat or other forbidden animal fat must be avoided. Muslims don’t drink alcohol and fast during Ramadan which is the 9th month in the Islamic calendar.

3. Complete the table below by describing three different types of vegetarian diet and the key foods they eat / do not eat.

Vegetarian diet
Foods they eat / do not eat

Vegetarian

Eat foods from plants, such as fruits, grains, vegetables and nuts

Don’t eat meat, i.e. pork, beef, lamb etc

Demi-Vegetarian

Eat only fish and chicken

Don’t eat other meats, beef, pork, lamb etc

Ovo-Vegetarian

Eat eggs, which will usually be free range from un-caged hens

Don’t eat any kind of meat or dairy products such as milk due to the way dairy is produced

4. Create a checklist of the precautions you can take when preparing food for people with specific dietary requirements (for example, a person with a food allergy).

Are there any foods they can’t eat for example if they have a food allergy or intolerance?

Does the food need to be prepared in any special way

How can I prevent any cross contamination between food or utensils, for example if cooking for vegan and non vegetarian

Once you have completed this Part of your Assessment, save the work you have done so far – you will need to send your work to your tutor for marking when you have completed all four Parts of this Assessment.

Part 4: Understand barriers to healthy eating

1. The table below lists five key barriers that can prevent people from choosing a balanced diet. Complete the table by describing how each barrier can prevent people from choosing a balanced diet and suggesting at least two actions that could help to overcome each barrier.

Barrier
Description
Actions
Public confusion over healthy eating
Lots of different advice being given by the media is often contradictory and misleading 1.Get good eating habits whilst still young

2.Check up-to-date government legislation for accurate information and advice on healthy eating
Costs
Those on low incomes or living alone, may not be able to afford some types of food

1.Freeze foods you won’t use immediately for use at a later date

2.Try growing your own fruit and vegetables to save on costs
Accessibility
Not many locals shops now exist and as large supermarkets are usually out of town a lot of people go to these instead, meaning local shops don’t stock as much choice wise and prices are usually more expensive so people without transport may struggle to get what they need
1.Plan meals carefully so you don’t need to shop so often

2.Use supermarkets that are on the route of free buses which most local councils seem to run whenever possible

Pre-prepared and convenience foods
Takeaways and pre-prepared ready meals are often used by busy working people, such meals are often more expensive, high in fat and salt and low in fibre

1. Eat more fresh food

2.Prepare meals yourself and make more than needed and freeze the excess for a later date
Individual lifestyle choices
People tend not to sit as a families at the dining table to eat meal much anymore and often sit in front of the tv whilst eating meals instead

1. Snack less

2.Prepare meals and eat together as a family

Now that you have completed all four Parts of this Assessment, go to www.vision2learn.com and send your work to your tutor for marking.