...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...24-hour Dietary Analysis Report 2. Introduction a. Why is a dietary assessment required? What tools are used? There are 3 reasons for a dietary assessment 1. Clinical: To assist with the diagnosis and treatment of diet related conditions. 2. Public health: To evaluate the adequacy and safety of food that people eat. 3. Research: To study the relationship between food intake and physiological functions. The tools used for a dietary assessment are * Food record: prospective, 24 hour recall: retrospective, food frequency questionnaire and diet history * Clinical examination/ Medical history * Biochemical analysis * Physical measurement b.24 hour recall i. What is a 24-hour recall? It is a structured interview where a trained interviewer asks their client to recall everything they have had to eat or drink over the last 24 hours, from midnight to midnight. ii. What are the strengths and weakness of a 24-hour recall? Strengths - Involves short term memory - Good response rate - Does not alter diet - Low cost Weakness - Does not measure ‘usual’ intake - Age issues - Memory recall can be bias - Minor foods can be forgotten C. Australian guide to healthy eating i. What are the Australian guide to healthy eating and the Australian dietary guidelines? The Australian guide to healthy eating is a breakdown of the 5 food groups, which visually represents the proportion of each group recommended for consumption each...
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...Dietary Supplements Gwenolyn Nelson SCI/ 241/ Nutrition November 18, 2012 MaryAnn Decarlo When we consider dietary supplements in the United States, they are substance you eat or drink. They can be vitamins, minerals, herb, amino acid or other plants. ( the individual building blocks of proteins are part of these substance ). They can be in the form of pills, capsule, tablets or liquid form. They add to, or supplement the diet, and they should not be considered a substitute for food. Dietary supplement are widely available in the United States, you can find them in health food stores, grocery stores, pharmacies, and on the internet and mail. A lot of people take them for health related reasons. Common dietary supplements include vitamins and minerals ( such as vitamin c or multivitamins ) botanicals, herb and plant product, such as St. John’s worth, an substance that come from natural source, such as omega-3 fatty acids. www.weband.com/food-recipes/tc/dietarysupplements-topic-overview The majority of nutritional needs should be obtained from a well balance diet, but there are many benefits of taking dietary supplements. There are supplements that are purported to promote health and prevent disease of the cardiovascular system, vitamin E is an extremely important antioxidant that is important in maintaining healthy blood vessels, also producing and maintains strong bones is very important for our health, including mobility and blood cell production, therefore, several...
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...health. The recording food intake for three days provides many areas of nutrition that I am more aware of that before; this includes protein, carbohydrate, lipid, and fiber intake needs. Meeting the nutritional needs of the human body helps to ensure a healthy lifestyle that is free of disease and illness. Intake of Protein, Carbohydrates, and Lipids The 3-days-diet from the iProfile data shows the majority of protein intake from meats, such as chicken and tuna. The data shows that protein is a nutrient in nearly every food source but is lower than four grams if it is not a meat product. Carbohydrates are in almost every food item in the 3-day-diet records; however, the majority of carbohydrates come from consuming grains, fruits, vegetables, and sugars, such as an orange, grapes, bagel, red potatoes, granola, and milk. Aside from the small portion in granola, the majority of lipids come from meat and dairy products, such as sour cream, butter, blue cheese dressing, cream cheese, chicken, and tuna. The daily recommended intake (DRI) is the level of percentages of nutrients that science currently states what an individual needs to maintain optimal health. Wardlaw and Smith (2011) explain that the current DRI of kilocalories from nutrients is 55 to 75 percent from carbohydrates, 15 to 30 percent from lipids, 10 to 15 percent from proteins, and 25 milligrams of dietary fiber. The nutrient intake percentages from daily recordings of the 3-day-diet shows 37 percent of kilocalories...
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...NUT2040: Introduction to Nutrition Diet Analysis Project 1: MyPyramid Analysis and Macronutrient Analysis (100 points) Introduction to Overall Diet Analysis Project The Diet Analysis Project is divided into 3 projects due throughout the semester. The entire project is worth 200 points – Project 1 is worth 100 points, Project 2 is worth 35 points, and Project 3 is worth 65 points. The goal of the Diet Analysis Project is for you to understand your typical dietary habits in order to learn how you can improve your eating habits to benefit your health. To do this you will keep a 3-day food record and then analyze your diet by entering the data into an online software program called MyDietAnalysis. You will use the same 3-day food record and reports from MyDietAnalysis for all diet projects due throughout this course. Note: You will NOT be graded on your dietary habits; you will be solely graded on your performance for ANALYZING your diet. Introduction to Diet Analysis Project 1 Diet Analysis Project 1 is worth a total of 100 points. Following are instructions to complete the first section of the project. Using MyDietAnalysis When you purchased your text you should have received a card with your book that includes an access code to allow entry to an online program called MyDietAnalysis. If you purchased a used book with no access code, simply go to www.MyDietAnalysis.com[->0] where you can purchase access directly at the website. This is a required element of the...
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...Analysis of Dietary Intake After completing the computerized nutrient analysis of your 7-day food and beverage intake, answer the following questions. 1. Do you feel the three days of the food record are typical of your usual intake? Why or why not? No, using the my fitness pal app made me very cautious of what I ate. I liked it because it made me recognize and distinguish good food choices. 2. How many eating occasions did you average each day? Do you feel you normally eat at designated meal times or would you consider yourself one who snacks frequently? Explain. I am a three to four meal a day type guy. I stuck to the plan eating only 3 meals a day, with a couple of snacks in between. 3. Were there times when you were responding to psychological/social needs for food rather than biological needs? Explain. No 4. Please indicate if your calorie needs from your personal profile are based on the data you inputted or have been adjusted for weight loss, weight gain or for pregnant/lactating mothers. I put in that I wanted to maintain my weight, by doing this I was allowed 2,620 calories before exercising. Individual Dietary Analysis Carbohydrates 1. What was the average number of grams of carbohydrates you ate? 383 2. What is your recommended intake for carbohydrates in grams? 373 3. LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. Which contributes most to your CHO intake, starch or sugar? Baked potato...
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...Nowlin Describe a typical day, including eating times and places, activities, etc. Since I work nights, my typical eating times and places are not on a schedule like most people. When I’m at work, I eat around 10 pm to 1 am. Sometimes it is just grab something while standing or sometimes sitting. Sometimes, it is in front of a computer while charting. On my days off, I try to have a scheduled time to eat, such as breakfast around 8 am, lunch around 12 pm and dinner around 5-6 pm. My activity level has really dropped this winter. I did exercise at the YMCA 3-4 times per week, lately, I haven’t been at all, but I do want to get back to it. What vitamins or other supplements do you take? Include dosages. I currently don’t take any vitamins or supplements. What kind of dietary restrictions do you have? Are they self-imposed or medically imposed? Discuss how these impact your daily routine. I currently have no dietary restrictions either medically or self-imposed. Have you had any weight gain/loss within the last month? Please discuss. Over the past 6 months, I’ve had a slow weight loss and in the past month, I’ve probably lost about three pounds. I’ve had a lot of stress in my life and don’t always eat as I should and because of nerves, I think my metabolism may have risen a slight bit. Complete a 24 hour recall of food and fluid intake. Include any snakes that you consume. Determine fat, protein, carbohydrate, sodium content. 3:00 pm March 13 – Tuna Salad Sandwich...
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...Human Nutrition Robert Sanders SVC220 Sept 30, 2013 Tiffany Brandenburger Human Nutrition Food intake 3-days Over a 3 day period, students had to record all the food that they ate. It was recorded into Iprofile, this paper is the record of my of my food intake. I will show the results of my food intake broken down into specific area, analyzing the results. A. Recorded intake of protein, carbohydrates, and lipids 1. Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids? a. Looking at my iprofile I discovered that I wasn’t getting enough protein in my diet, here is a list of the foods that I recorded that had protein: Mini-Wheat’s 3g, coffee brewed .6g, Milk low fat 2% 8.19g, chips, potato 2.29g, sandwich, peanut butter, and jelly 10.39g, steak, sirloin 45.9g, salad, green 1.39g, rolls, dinner 6.29g, beer, light 1.7g, ice cream, vanilla 5.0g, sausage mcmuffin, with egg 21g. b. I looked at my iprofile, and didn’t like what I had seen about my carbohydrate intake it was also low. Here is a list of my carbohydrates: Mini-wheat’s 24g, milk reduced fat 2% 11.7g, chips, potato barbecue 15g, soda, root beer 26.1g, sandwich, ham and cheese 41.9g, salad, green 3.3g,salad dressing, thousand island 4.7g rolls, dinner 29.6g, beer, light 11.6g, ice cream, vanilla 34.0g, sausage mcmuffin, with egg 30g, soda, cola 23g. c. As I looked at my lipids in my Iprofile I realized...
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...Written summary including dietary goals Meal Planning (2 Meals) Body Comp 4 5 6-7 8 9 10-11 12 1 Four Components of Fitness + Scores Fitness Plan Cardio Component Cardio Fitness Worksheet THE BEAT GOES ON Muscular Strength Component 13 14 15 16 Muscular Endurance Worksheet TESTING Muscle Anatomy Weight Machines 17 Sets/Reps Flexibility Component Fitness Plan Nutrition Notes Definitions Calories: Carbohydrates: Fats: Saturated: Unsaturated Trans or Hydrogenated Proteins: Vitamins and Minerals: Vitamin Name Function in the body Food Source Mineral Name Function in the body Food Source Dinner for the Family Name _____________________________ Period ______________________________ Your assignment this week is to plan, shop and prepare a meal for your family. You will need to include a grocery list of items that the meal will need that you do not currently have in the house, a recipe for, and the feedback of your family on this meal. This meal should consider health standards such as low in saturated fat and cholesterol as well as vitamin and mineral benefits. Menu: (Include beverage) Grocery list: Family Input ____________________________ Parent signature Attach any recipes that came from this dinner Food Log Day 1 Time Breakfast Name _____________________ Period ________ Food and Beverages Amount Lunch Dinner Day 2 Time Breakfast Food and Beverages Amount Lunch Dinner Day 3 Time Breakfast Food and...
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...cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends 2 grams per day of plant sterols * What do plant sterols have to do with high blood cholesterol? A) Plant sterols – the plant form of cholesterol. Slightly chemically different, prevent us from absorbing cholesterol in the intestines, currently only recommended for those with high cholesterol Weight Management * What is meant by the concept of ‘energy balance’? A) Intake =...
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...Table of Contents Getting Started Accessing Helpful Information Entering a New Course Access Code System Setup Windows System Requirements Macintosh System Requirements Linux System Requirements Creating a Profile Editing Student Information Viewing DRI Recommendations Managing an Existing Profile Importing a Profile from Disk Advanced Tips: +Customizing DRI Recommendations +Using Multiple Profiles Tracking Your Diet Finding a Food Getting Started Tracking Your Diet Selecting Portions Editing the My Meals Food List Advanced Tips: +Making a Favorites List +Creating Custom Foods +Creating Recipes Getting Started Tracking Your Activities Adding an Activity Editing Activities Viewing Reports Getting Started Viewing Reports Choosing Dates Choosing Content C en Tracking Your Activities ga Pr +Deleting Profiles: CAUTION! re of ty ge Le ar ni ng Setting Up Profiles op Using Reports IMPORTANT!: Notes on Nutrient Data Profile DRI Goals Report Intake vs. Goals Report Macronutrient Ranges Report Fat Breakdown Report My Pyramid Report Intake Spreadsheet Report Source Analysis Report Energy Balance Report Activities Spreadsheet Exchange Report Printing Reports Printing the Intake Spreadsheet Printing a Custom Average Report Using the Labs Page Lab Basics Printing Labs E-mailing Labs Technical Support Getting Started Diet Analysis Plus is a health and nutrition management program that allows you to create personal...
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...Food Intake – 3 Days SCI/220 Food Intake – 3 Days I kept a record of my dietary intake for three days using the WileyPLUS iProfile food intake journal. I definitely feel that the journal is a great tool since it breaks down the ingredients of my diet and shows me exactly what it is that I am putting into my body on any given day. In addition, since starting this journal I feel that it is important to be aware of what I am eating and I plan to continue to use this journal in the future. Not only does the journal allow me to record my daily diet but it also shows me the recommended daily values for each of the food groups, minerals, and vitamins based on my age, height, and body weight. Understanding what is being put into my body is essential for living a long, healthy life. I tried to eat a wider variety of foods over the course of the three days so that I could have a balanced diet to write about. Out of the foods that I included in my diet, only a few foods contained protein, carbohydrates, and lipids. The protein in my diet was attributed to the chicken and the green vegetables that I consumed over the three days. The carbohydrates in my diet were mainly from the bread and the pizza that I consumed over the three days. The lipids that I consumed over the three days were from the fatty foods that I ate, such as fish, bacon, and pizza. Lipids come from the fats and oils that are in my diet (Carter). According to the Dietary Recommenced Intake, I had exactly 100%...
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...Kitchen and Dietetics The kitchen of the Holy Spirit Hospital includes the main kitchen for IPD patients, staff canteen and dietary department. There is a canteen located on the first floor. It is outsourced and not included in the department. It is for visitors. Location- The kitchen is located on the ground floor of the hospital on the east side near the personnel department and the A deluxe ward. Organizational structure and reporting system- Kitchen and dietary in charge is Mrs. Ann D’souza. She is one of the senior dieticians and catering manager and has been working in the hospital since 16 years. She reports to Assistant Executive Director Sister Pushpa. There are on all 4 dieticians. 2 are senior dieticians and 2 junior dieticians. Total kitchen staffs are 35 in number. Duty timings and shifts- |Timings |Dieticians |Number of people | |6 am- 2 pm |Senior |2 | |8 am- 4 pm |Junior |2 | Shift timings for staff- 4. 30 am- 12.30 pm 6 am- 2 pm 8 am- 4 pm 9.30 am- 5.30 pm 10 am- 6 pm 12.30 pm- 8.30 pm Structure layout and size of department- Layout of kitchen |To ...
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...Boland Wiley Paper One of the most accurate predictors for good health and wellness is a nutritious and balanced diet. It can be an eye-opening experience to record and analyze what is actually consumed in a particular day. After entering my food intake for a full day into the WileyPLUS iProfile, I discovered that while my diet appears to be healthy, there are a few dietary habits that could be quite harmful if not addressed. The first step in completing my iProfile Journal was filling out exactly which foods were consumed for breakfast, lunch, dinner, and snacks. A crucial aspect of listing this information is specifying the actual amount of each food consumed. It is important to be thorough when completing this Journal, paying particular attention to anything that may be overlooked, such as mayonnaise on a sandwich, or butter on bread. Upon completion of the Journal, I discovered that my diet was relatively healthful. My calorie intake for the day was 2324 kcal, and with the Daily Reference Intakes (DRI) at 2918 kcal, I consumed 79% of the calories recommended. Although the calories that I ingested from fat fall within the upper ranges of my DRI, it would be a good idea to reduce the amount of fat in my diet, particularly the amount of saturated fat. It is also worth noting that my Omega-6 and Omega-3 fatty acid levels are at 97%, which is important because they can reduce the risk of heart disease. According to my iProfile, I am consuming the appropriate amount...
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...Options * * Course Menu: HLTH-312-52-UG-CE-FA-2013 (NUTRITION AND CONSUMER HEALTH ) * Home Page * Class Information * Class Assignments * Discussions * Groups * Tools * Help Class Assignments ------------------------------------------------- Top of Form Bottom of Form Content * Class assignment 2 * Food Analysis Assignment Objective: Help you better understand the types of food you’re consuming, its nutritional value, and the improvements needed to change your overall diet for the better. Resources: Choosemyplate.com Enter your food intake for 3 full days by following the Choosemyplate.com instructions. Write a 350-750 word paper that addresses the following points about your 3-day food intake. *Review your, the dietary reference intake (DRI). Does your dietary intake for the day you recorded provide a healthful diet? Why or why not? *Did you consume the recommended DRI from each of the food groups, vitamins, and minerals? *Which groups of foods are underrepresented or overrepresented in your diet? If you did not consume the recommended number of servings from each group, explain why. Propose how you might consume the recommended number of servings from each group in the future. *Did your diet provide an adequate variety of foods, or were your choices limited? Refer to the Food Pyramid to see how you fulfilled your goals for the various food pyramid groups. If you did not eat a variety of foods...
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