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
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project is to put theory into practice by examining your food intake and making decisions about your eating habits. To begin the project, keep a record of your food and beverage intake for three typical days. Write down what you eat and drink and the quantity of each food or drink consumed. Keep another record of one day of your activities (24 hour period). Write down your activities and the time spent on each throughout your day. Include time sleeping or sitting quietly – all activities
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On the food guide pyramid shows that my milk intake was 0%, meat and beans intake 48.8%, vegetables intake 1%, fruits intake 0%, and gains intake 0%. For day 2 milk intake 0%, meat and beans intake 48%, vegetables intake 1%, fruits intake 0%, and grains intake 0%. For day 3, milk intake 0%, meat and beans intake 48.8%, vegetables intake 0%, fruits intake 0%, and grains intake 0%. I know I need to work harder to develop and maintain a new diet and the food intake recommended to me. For the
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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
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daily diets and the effects that can occur from poor dietary intakes. A three day dietary intake study of Patricia Martineau. | SCI/220 Instructor: Amber Carpe | A balance of nutrients is important to maintain optimal health and energy levels. Scientific studies have clarified that taking a nutritional approach, and controlling the intake of carbohydrates, fats, and proteins can decrease health risks associated with one’s dietary intake. A staggering increase in diabetes, obesity, heart disease
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Food Intake – 3 Days Jackie Raynor SCI 220 June 14, 2012 Paula Krause Food Intake – 3 Days The purpose of this assignment is to track and display the food choices we make and the way we eat affects our lifestyle and health. This paper addresses my personal food intake for the past three days. Next I will compare my food choices with my WileyPlus profile and determine whether I am maintaining healthy eating habits. There are foods that a person can eat in order to make sure that the daily
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Food Intake Debra Scott April 18, 2013 Food Intake Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide liquids? The foods that provide protein in my 3 day intake are eggs, chicken and turkey. There were some foods that provided carbs also. Those foods were sweet potato, fried chicken and rice. Lipids constitute a broad group of naturally occurring molecules that include, fats, waxes, sterols
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Canvas as part of your assignment: the exact same "Food Groups & Calories Report" that you turned in for Assignment 1, uploaded as a pdf; the exact same "Nutrients Report” that you turned in for Assignment 1, uploaded as a pdf; the exact same "Physical Activity Report(s)" that you turned in for Assignment 1, uploaded as a pdf. For this first question, you will need a copy of your "Food Groups & Calories Report" from your three-day food recall that you entered into SuperTracker. This is
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| |pdf file (from iProfile report wizard that includes: Macronutrient | | |Distribution, Food Journal Summary, Intake compared to DRI, Intake | | |Spreadsheet, MyPlate, and Activity Journal Summary), AND this Diet |
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between Dietary Reference Intakes and the Daily Values. 2) Describe the RDA, AI, UL, EAR and AMDR. 3) Demonstrate how to read Nutrition Facts labels. 4) Discuss how foods are grouped in the USDA Food Guide. 5) Describe how the USDA Food Guide addresses the components of a healthy diet—adequacy, balance, calorie control, moderation, and variety. 6) Discuss how the USDA Food Guide can be applied to groups with different personal and religious food preferences. 7) Demonstrate
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