Unit 21 assignment
- 1. Unit 21: Nutrition for Health and Social Care
- 2. Health and Social Care BTEC Extended Diploma Task 1 Unit 21 Nutrition for Health and Social Care Learner name: Assessor name: Mrs Roe Issue date: 4th April Submission date: 27th April Submitted on: Programme: Level 3 Health and Social Care BTEC Extended Diploma Unit 21 Nutrition for Health and Social Care Assignment reference and title: Task 1 Nutritional concepts (P1) Learning objective: 1 Understand concepts of nutritional health Scenario: You have been hired by Homerton Hospital to produce a booklet for teenagers explaining the concepts associated with nutritional Health. Your booklet must include explanations of the following: Assessment Method: Booklet Criteria Covered: Task ref. Evidence submitted Page numbers or description P1 explain concepts associated with nutritional health Additional comments to the Assessor:
- 3. Assessment criteria: In your booklet, you need to outline the concepts of nutritional health and include explanations of the following; (P1) a) Food, diet, meals and snacks, nutrients. b) Explain what nutritional measures and dietary guidelines could be used to identify a person who was malnourished, undernourished, and deficient in certain nutrients, overweight or obese. c) Use illustrations and examples to make the information easier to understand. d) Explain the dietary intake guidelines that are published to help individuals to have a balanced diet. Range of Content: 1 Understand concepts of nutritional health Concepts: food, diet, meals and snacks, nutrients Nutritional health: malnutrition, undernutrition, deficiency, overweight, obesity Nutritional measures: nutritional and energy balance, growth charts, weight for height and gender, Body Mass Index (BMI); actual food intakes, recommended intakes: Dietary Reference Values, Reference Nutrient Intakes; nutrients per portion and per 100 g of food Dietary intake guidelines: Eatwell Plate, food groups, five-a-day; effect of food preparation/processing methods Current nutritional issues: one of, e.g. food labelling, organic food, genetically modified foods, environmental aspects of food production, self-prescribed health supplements, treatments for obesity, advertising food, global food inequalities Learner declaration I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false declaration is a form of malpractice. Learner signature: Date:
- 4. Health and Social Care BTEC Extended Diploma Task 2 Unit 21 Nutrition for Health and Social Care Learner name: Assessor name: Mrs Roe Issue date: 18th April Submission date: 11th May Submitted on: Programme: Level 3 Health and Social Care BTEC Extended Diploma Unit 21 Nutrition for Health and Social Care Assignment reference and title: Task 2 Nutrients, energy and requirements (P2, M1) Learning objective: 2 Know the characteristics of nutrients Scenario: You have been hired by Homerton Hospital to produce a booklet for teenagers explaining the concepts associated with nutritional Health. Your booklet must include explanations of the following: Assessment Method: Booklet
- 5. Criteria Covered: Task ref. Evidence submitted Page numbers or description P2 describe the characteristics of nutrients and their benefits to the body M1 discuss similarities and differences in the nutritional and energy requirements of two groups of individuals Additional comments to the Assessor: Assessment criteria: You need to describe the characteristics of nutrients and their benefits to the body including the following: (P2) a) Introduction: characteristics of nutrients, b) Carbohydrates (inc. sugars, starch, sugar substitutes c) Proteins d) Lipids e) Vitamins f) Minerals You must examine similarities and differences in the nutritional and energy requirements of two groups of individuals. You need to show your understanding of fact that people need different amounts of certain nutrients at each life stage, depending on whether they are: (M1) a) Growing up, b) Very active, or c) If they need to actively prevent certain disorders, d) Male or Female, e) Active or sedentary jobs.
- 6. Range of Content: 2 Know the characteristics of nutrients Characteristics: dietary sources, function in body, changes in processing, e.g. heat, storage, freezing Carbohydrates: sugars, starch, non-starch polysaccharides; sugar substitutes, e.g. artificial sweeteners, sorbitol Proteins: polypeptides, essential and non-essential amino acids Lipids: mono- and polyunsaturates; saturates, cis and trans fats; cholesterol Vitamins: fat-soluble, e.g. A, D, E and K; water-soluble: B group, C Minerals: iron, calcium, others, e.g. magnesium, sodium, potassium, selenium, zinc Energy: dietary sources, as kilocalories and kilojoules, energy values for protein, fat, carbohydrate and alcohol Other diet-related consumption: water, dietary fibre, alcohol Physiological context: nutrient functions explained using appropriate physiological terminology relevant to the body systems and metabolic processes, e.g. converted in liver to fatty acids stored in adipose tissue, absorption of calcium in small intestine Groups: young children, young people, adults, older people, pregnant women and breast feeding mothers Learner declaration I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false declaration is a form of malpractice. Learner signature: Date:
- 7. Health and Social Care BTEC Extended Diploma Task 3 Unit 21 Nutrition for Health and Social Care Learner name: Assessor name: Mrs Roe Issue date: 16th May Submission date: 6th June Submitted on: Programme: Level 3 Health and Social Care BTEC Extended Diploma Unit 21 Nutrition for Health and Social Care Assignment reference and title: Task 3 Influences on diet (P3, M2, D1) Learning objective: 3 Understand influences on dietary intake and nutritional health Scenario: Food is essential for life but what we eat is subject to a wide range of influences. Recognising these and taking account of them when planning menus and preparing food can make the difference between an individual eating sufficiently for their needs or not. You have been hired by Homerton Hospital as their Resident Nutritional Health Advisor. George, who is Nigerian, working class middle aged man who is suffering from diabetes, comes into the centre for some nutritional advice. George is overweight and is married to his partner who is also overweight. George has not exercised in three years. George is a lover of fast foods and takeaways and is currently working in a Pub. Your job is to advise George on: Assessment Method: 1000 word essay, including examples from case studies or work-experience placements.
- 8. Criteria Covered: Task ref. Evidence submitted Page numbers or description P3 explain possible influences on dietary intake M2 assess how influences on dietary intake may affect the nutritional health of individuals D1 make realistic recommendations for minimising negative influences on individuals in a specific health and social care setting Additional comments to the Assessor: Assessment criteria: Explain the possible influences on dietary intake (P3) You need to explain to George by producing a report on how each of the following factors influences what George chooses to eat: a) Medical disorders b) Personal preference c) Lifestyle d) Socio-cultural factors e) Economic, and f) Social policy Asses how influences on dietary intake may affect the nutritional health of individuals (M2) You need to make a link between factors that influence the food choices people make and how this can increase or decrease risks to their health. Try to balance positive and negative influences. Make realistic recommendations for minimising negative influences on the individuals in a specific health and social care setting (D1) You need to think creatively about what you could do to help people overcome the effects of negative influences. This will usually involve giving people skills and knowledge, and changing their attitudes, away from feeling helpless and towards taking personal responsibility to improve their situation.
- 9. Range of Content: 3 Understand influences on dietary intake and nutritional health Health factors: underlying health condition resulting in specific nutrient needs, e.g. diabetes, coeliac disease, irritablebowel syndrome, lactose intolerance, food allergy; loss of ability to feed independently, e.g. from paralysis; loss of function, e.g. cognitive, digestive Dietary habits: influences, e.g. meal patterns, snacking, personal tastes, food availability Lifestyle: influences, e.g. eating at home, social eating and drinking, exercise/activity levels, occupation (active, sedentary), leisure pursuits Economic: influences, e.g. cost of food, access to shops; food supply, e.g. seasonal variation Socio-cultural: influences, e.g. beliefs, socialisation, food rituals, role of food in families and communities Education: influences, e.g. public health, health education, food hygiene, marketing and labelling; role of health professionals, e.g. dieticians, public health nutritionists, doctors, nurses, carers, sports nutritionists, health and fitness instructors Social policy: legislation, regulations and policies, e.g. Children Act 2004, Every Child Matters, Nutrition Standards for School Lunches and Other School Food 2006, other initiatives, e.g. Healthy Schools, National Minimum Standards for Care Home Catering Learner declaration I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false declaration is a form of malpractice. Learner signature: Date:
- 10. Health and Social Care BTEC Extended Diploma Task 4 Unit 21 Nutrition for Health and Social Care Learner name: Assessor name: Mrs Roe Issue date: 6th June Submission date: 22nd June Submitted on: Programme: Level 3 Health and Social Care BTEC Extended Diploma Unit 21 Nutrition for Health and Social Care Assignment reference and title: Task 4 Food intake for improving health (P4, P5, M3, D2) Learning objective: 4 Be able to use dietary and other relevant information from an individual to make recommendations to improve nutritional health. Scenario: The food diary is one of the more frequently used techniques used to measure food intake. It is important to have a clear understanding of what an individual is, or is not, eating before planning to improve their diet and nutritional health. Assessment Method: Food diary, Activity Diary, 7 day Nutritional Plan, assessment and evaluation. Criteria Covered: Task ref. Evidence submitted Page numbers or description P4 carry out a quantitative analysis of the daily intake of nutrients and energy by one individual
- 11. M3 assess how the plan will meet the nutritional needs of the chosen individual. P5 prepare a one-week plan to improve the nutritional health of the chosen individual. D2 evaluate how the nutritional plan might improve the health of the chosen individual. Additional comments to the Assessor: Assessment criteria: a) Keep a food diary of all that you eat and drink over a three-day period. Use the three day food diary spreadsheet from mrsidhom.com to complete this task. You are expected to analyse in detail the nutrients consumed. You need to record labelling information from food packaging to help you identify the nutrients consumed in the three-day period. b) Keep an activity diary over the same period so you can estimate your energy expenditure. Calculate the additional energy used for physical activities, on top of basal metabolic requirements, so you can compare energy intake with expenditure. This can also be found in mrsidhom.com c) Devise a nutritional 7 Day nutritional plan to improve your health commenting on factors influencing your eating habits. You must include all meals, snacks and drinks, with proportion sizes and cooking methods. You should also include information about your lifestyle changes and take into account your own beliefs and preferences. Also include a short evaluation, supported by references, of how the plan should improve your health. d) For Assess how the nutrition plan will meet your nutritional needs. This will involve justifying your choice of foods. You must refer to your age, gender, lifestyle, beliefs, and preferences when justifying your choices. e) To achieve D2, you will need to show your understanding of how particular foods can prevent illness in the short, medium, and long term. Short term can be preventing constipation, medium term might be preventing tooth decay, and long term might be preventing cancer. You will need to explain how the foods actually work inside the body to create health benefits, or how foods you have illuminated cause ill health.
- 12. Range of Content: 4 Be able to use dietary and other relevant information from an individual to make recommendations to improve nutritional health Record of food intake: record over one three-day period, all food eaten including meals, snacks, drinks, confectionery, supplements; portion sizes, processing details as relevant to the nutritional analysis frequency Sources of nutritional information: food analysis tables (database or printed), tables of portion sizes, packaging (especially for processed foods) Quantitative analysis: to include energy, protein, fat, iron, vitamin C, fibre intakes, proportion of energy from fat Strengths and weaknesses: in relation to RNI, general health targets e.g. five-a-day, representativeness of three-day intake measured to usual dietary habits Nutritional plan: to include meals, snacks, drinks, guidance on portion size, e.g. number, weight/volume Activity: record of time per day spent sleeping, sitting, walking (fast/slow), on other exercise, e.g. sport to estimate daily energy expenditure Lifestyle influences: as relevant, e.g. personal food preferences, cultural, economic, social, availability of time; day-to-day variations, e.g. week days/weekends Learner declaration I certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that false declaration is a form of malpractice. Learner signature: Date:
- 13. Indicative reading for learners Textbooks Aldworth C – Knowledge Set for Nutrition and Well-being (Heinemann Educational Publishing, 2008) ISBN 9780435402389 Arnold A and Bender D – Food Tables and Labelling (Oxford University Press, 1999) ISBN 9780198328148 Barasi M – Human Nutrition: A Health Perspective (Hodder Arnold, 2003) ISBN 9780340810255 Bender D – An Introduction to Nutrition and Metabolism (Taylor and Francis, 2002) ISBN 9780415257992 Boys D, Langridge E and Michie V – BTEC National Health and Social Care Book 2 (Nelson Thornes, 2007) ISBN 9780748781720 Byrom S – Pocket Guide to Nutrition and Dietetics (Churchill Livingstone, 2002) ISBN 9780443071362 Crawley H (editor) – Food Portion Sizes (Maff Handbook) (HMSO, 1994) ISBN 9780112429616 Food Standards Agency – Manual of Nutrition (Stationery Office Books, 2008) ISBN 9780198328143 Gibney M J, Voster H H and Kok F J – Introduction to Human Nutrition (Blackwell Publishing, 2002) ISBN 9780632056248 Lawrence M and Worsley T – Public Health Nutrition From Principles to Practice (Open University Press, 2007) ISBN 9780335223206 Lean M – Fox and Cameron’s Food Science, Nutrition and Health (Hodder Arnold, 2006) ISBN 9780340809488 Mann J and Truswell S (editors) – Essentials of Human Nutrition (Oxford University Press, 2007) ISBN 9780199290970 Royal Society of Chemistry – McCance and Widdowson’s The Composition of Foods Summary Edition (Royal Society of Chemistry, 2002) ISBN 9780854044283 Stockslager J L et al – Nutrition Made Incredibly Easy (Lippincott Williams and Wilkins, 2003) ISBN 9781582552231 Stretch B and Whitehouse M – BTEC Level 3 Nationals in Health and Social Care Student Book 1 (Pearson, 2010) ISBN 9781846907663 Stretch B and Whitehouse M – BTEC Level 3 Nationals in Health and Social Care Student Book 2 (Pearson, 2010) ISBN 9781846907470 Truswell S A – ABC of Nutrition (BMJ Books, 2002) ISBN 9780727916648 Thomas B (editor) – Manual of Dietetic Practice (Blackwell Science, 2001) ISBN 9780632055241 Webb G – Nutrition: A Health Promotion Approach (Hodder Arnold, 2002) ISBN 9780340760697 Journals Care and Health
- 14. Complete Nutrition Health Service Journal Human Nutrition and Dietetics Public Health Nutrition Websites There are numerous websites for nutrition and health. Many should be used with caution as many are commercial sites selling nutrition products. Sites limited to the U K are recommended. There are several commercially available food analysis databases. These should be UK based as they may be linked automatically to the DRVs used in the UK. American sites will relate to American recommended intakes not used in the UK. www.bda.uk.com The British Dietetic Association www.nutrition.org.uk British Nutrition Foundation www.dfes.gov.uk Department for Education and Skills www.dh.gov.uk Department of Health www.fdf.org.uk Food and Drink Federation www.food.gov.uk Food Standards Agency www.foodinschools.org Food in Schools www.foodvision.gov.uk Food Vision www.hda.nhs.uk Health Development Agency www.healthyschoollunches.org Healthy School Lunches www.wiredforhealth.gov.uk Healthy Schools programme www.hesonline.nhs.uk Hospital Episode Statistics www.hpa.org.uk Health Protection Agency www.statistics.gov.uk National Statistics Online – Government statistics resource www.physicalactivityandnutritionwales.org.uk Physical Activity and Nutrition Networks Wales www.schoolfoodtrust.org.uk School Food Trust www.surestart.gov.uk Sure Start www.teachernet.gov.uk Teachernet www.vegsoc.org.uk Vegetarian Society