...Nutrition task 1. P1: Explain concepts associated with nutritional health. Concepts: A diet is all the different types of food and drink that a person consumes. Food is any substance containing nutrients that can be taken into our body system. It's metabolised into energy to ensure the process of repair and growth. Tea without milk does not have any nutritional value. Pepper does not have any nutritional value but is a flavouring agent. Meals and snacks: A meal is an important amount of food containing what the body needs to function such as carbohydrates and protein, including breakfast, lunch and dinner. A snack is something that can keep you going in between meals. Our food us composed of nutrients - which is the chemical substance essential to our health. Nutrients have a role in: - providing energy - repair and ensures normal body functions - supports growth. Nutrients are chemical substances in our food. The main nutrients are: - carbohydrates - minerals - vitamins - proteins Nutritional health: Malnutrition: This is a condition that results from eating a diet in which nutrients are either not enough or are too much, that the diet causes health problems. Malnutrition can cause unintentional weight loss or for you to be overweight or obese. Under-nutrition: This is a deficiency of calories or of one or more essential nutrients. Under nutritional is caused primarily by an inadequate intake of dietary energy, regardless of whether any specific nutrients is...
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...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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...Concepts of Nutritional Health Food: It is any substance eaten to nourish the human body. Food can come in two forms; solid or liquid. It can be taken in by the mouth, feeding tube, or for those with health issues it can be directly put into their veins. Food provides your body with energy to enable you to work, grow, repair and participate in activities. The types of food you eat can affect the efficiency of many of your body’s processes. A variety of nutrients make up our food such as carbohydrates, protein, vitamins and minerals. Diet: This refers to the varieties of food and amount an individual ingests daily. Diet does not necessarily relate to a weight loss diet, it also includes every meal, snack and drink a person consumes. A diet is also used to measure the variety of food a person eats to control their nutritional intake to help them lose weight. When a person is on a ‘diet’ they carefully observe what they eat and the volumes in which they eat to help cut out or lower the amount of food containing higher levels of fat to lose weight. Meals and Snacks: A normal diet traditionally includes three meals a day although in today’s society many people get their food or nutrients from eating snacks throughout the day or between meals. Meals are a balanced amount of food which contains the nutrients that our body needs to function efficiently. A snack is a small amount of food which we eat between meals to keep our body fuelled; they are not necessarily unhealthy as...
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...Abstract: Research indicates that the nutritional knowledge of athletes is minimal. Dietary behaviors may hinder health status and athletic performance. The purpose of this study was to compare nutrition knowledge and attitudes of college athletes at a Southern university (N=190). Male and female athletes were surveyed from all sports. The study examined knowledge of current dietary recommendations, sources of nutrients, healthy food choices, and the relationship between diet and disease processes. Significant differences in overall knowledge were noted between athletes’ collegiate sports and genders. The majority of athletes at this university had healthy attitudes about eating behaviors, but low knowledge scores. A problem facing America’s college youth today is the lack of available healthy fast foods or easily prepared foods. College students have little time and space when it comes to meal preparation within the confines of dorms, apartments, or shared housing. An additional concern is the knowledge needed to determine which food items to select. Current research indicates that as the athletes’ knowledge increases, nutritional quality of food choices improves (Kunkel, Bell, & Luccia, 2001). Nutritional Education and Training (NET) programs are taught to children in most public schools (Sizer & Whitney, 2000), yet few college-age students understand even the basic concepts of nutrition by the time they reach a university setting (Cho & Fryer, 1974; Grandjean, Hursh...
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...(jumping jacks). The Army gave three basic meals a day: breakfast, lunch, dinner. Although we were allowed a variety of meats, starches, and vegetables to choose from, these meals provided the daily nutritional value recommended for the human body and served using the correct portion size. Prior to going to the military I personally had no idea about nutrition and fitness and how it was important to the human body. Upon examining nutrition and fitness, the focus of this paper will be my current fitness and nutritional habits, health risks associated with obesity, identify and describe three new fitness habits, identify and describe three new nutritional habits, find how new habits promote healthy weight, and how new habits benefit my health. Current Nutritional and Fitness Habits During the past couple of years my nutritional and fitness habits have changed dramatically. Before I found that I was pregnant with a set of twins, the focus was to lose weight. The nutritionist had mapped out a 1200 calorie diet as part of the daily regimen I was on. The foods for the diet were not specific; however my diet included vegetables, fresh fruits, lean proteins, and whole grains. By going to a nutritionist I know and understand that currently my attention has not been on my nutritional intake. My caloric intake fluctuates from day-to-day because of skipped meals or too many snacks in place of...
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... | | |SCI/241 Version 6 | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality...
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...Nutrition Concepts and Controversies Introduction Nutrition can be defined as the process of absorbing nutrients from food and processing them in the body for growth, replacement of tissues, and maintenance of good health. Historically, women have been responsible for cooking and providing meals for their families. Often, that food was grown in the family garden or local community. The women may not have had much formal education, but they seemed to know, almost instinctively, what was good for their families. Life was less complex earlier in time, and fewer food choices existed. The evolution of technology and modern farming techniques has caused a great deal of change in the quality of our food. Water, soil, and air pollution are depleting our soil of vitamins essential for good health, and an increase in the amounts of food additives, chemicals, sugar, and unhealthy fats in our foods has contributed to the increase in chronic diseases present in society. Therefore, it is critical that people learn as much as they can about their nutritional needs and the connection between their diet and their health. This paper will review of basic nutrition. This paper discussed nutrients in foods and nutrients diet constituents. Further, it will cover Nutrients and the Human Genome along with emphasis on diseases associated with poor nutrition. In last, the paper will address Nutritional Challenges within Families. There are many good introductory nutrition...
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...years) Developmental Task = Trust versus Mistrust * Mistrust may result in failure to thrive. * Give familiar objects for comfort. * Limit number of strangers present. * Promote bonding to parents. * Keep parents in infant’s line of vision. * Assess carefully and use mother or primary caregiver’s insights to interpret behavior. * Minimize stressors: strangers, loud noises, bright lights, and sudden environmental changes. * Risk-prevention * Prevent choking or other injury due to foreign objects in the mouth. * Protect from upper respiratory infection and aspiration. * Protect from infection. * Assess respiratory status carefully. * Assess fluid balance carefully. * Assess nutritional needs. * Provide visual, auditory, and tactile stimulation to support development. TODDLER (1-3 years) Developmental Task = Autonomy versus Shame or Doubt * Give...
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...A Case Study on Britannia NutriChoice SGM Submission Submitted By Group 1, Section B Alok Thapliyal (B12070) Ankit Kapoor (B12071) S. Swetha (B12106) Saswat Nanda (B12109) Vini Khabya (B12126) 1/12/2014 Britannia NutriChoice Case Study Realigning a successful health positioning with the demands of Indian consumers' changing lifestyles Britannia NutriChoice has become a pioneer in the Indian biscuit market by offering the elusive combination of a ‘health with taste’ value proposition to an emerging set of health-conscious and discerning consumers. This case study analyzes the evolution of the NutriChoice brands over the last decade and examines various strategies adopted by Britannia to grow the brand into its present marketleading position. The Journey • Britannia NutriChoice was the first brand to recognize the needs of the fast-emerging segment of health conscious consumers in India and, for the first time, attempted to combine health with taste in the biscuits market. Through this proposition, Britannia NutriChoice attempted to mitigate the myth of healthy food being low on taste and flavor. • Until 2005 the company market-tested a number of product concepts under the NutriChoice umbrella and, in the process, developed a deep understanding of the need states of India's emerging healthconscious population. The company’s restructuring in 2005 gave a fresh perspective to its otherwise quiescent product portfolio. • NutriChoice was instrumental in broadening the...
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...P1 Describe concepts associated with nutritional health. Food: Food is a substance that is eaten to nourish our bodies. These substances are usually taken from the mouth and they can be in liquid or solid form. For those who are unable to eat with their mouth then these substances can be passed through a tube. We need to eat food in order to survive through life. Diet: Diet is the kinds of food that a person eats regularly. The word diet doesn’t refer to weight loss diet, it means all the meals and snacks a person eat. Diet can also be used to refer to a person who chooses a selection of food to control their body weight and nutrient intake. Meals and snacks: A person should consume three meals a day. This is seen as the tradition in some household. However, this is not always the cause as a large number of people gain a lot of their food from snacks in between meals if they are hungry. They could possibly eat snacks not because they feel hungry but because it is available for them to eat whenever they can. Snacks are not always considered to be unhealthy because they can also be referred to foods such as fruit and nuts. Nutrients: Nutrients is the substance that provides nourishment essential for the maintenance or life and for growth. The main source of nutrients is food and humans need this in order to survive. Some nutrients provide energy while others are essential for growth and maintenance of the body. Our body needs carbohydrates, proteins, and fat are macronutrients...
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...Children and Obesity Sharletta Guy-Pope SOC490: Social Science Capstone Raqota Berger June 18, 2012 Introduction Due to the growing concern and increase prevalence of childhood obesity around the world the population of children as it relates to childhood obesity indicates that these children will suffer even greater as adults. This increasing concern has become a public health issue and a social issue with children. Furthermore, research shows that the media plays an important role in the current epidemic of childhood obesity, which also has become a social issue with children. The increasing amounts of junk food and fast food advertisements, that target children and adolescents, have an effect on the outcome of their health and nutritional habits; these advertisements shift away from good nutritional practices. Food advertisements that advertise unhealthy foods such as foods high in saturated fats and cholesterol (junk foods) puts children at risk for high blood pressure and high blood cholesterol, both of which causes heart disease later on in life, which are precursors of cardiovascular disease resulting in childhood obesity. Sociocultural Factors Gender Society, culture, and the media send children powerful messages about body weight and shape ideals. For girls; ideas that are stressed in the media include the "thin ideal" and urging to diet and exercise, which can put pressure on girls to be thin, putting them...
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...Level of Health Promotion Nursing is the key in promoting health and preventing disease/illness and disability. There are three levels of prevention phase for any disease process. Prevention consists of not only preventing diseases and other ailments, but curing them and limiting their progression Pimary Prevention phase addresses the importance of lessening the risk factors such as obesity, physical inactivity and stress in order to prevent diabetes. Secondary Prevention phase intervene to slow the complications and the diabetic disease process. Tertiary Prevention is used to prevent the further complications of the diabetes and disease process after secondary prevention. This nurse will look at three journal articles related to diabetes and discuss the primary, secondary, and tertiary prevention in health promotion The primary prevention article discusses about the education on Self-care. The aim of self-care concept is to maintain and improve health and is to enable the individual to take all responsibilities regarding his or her own health. Research on Type 2 diabetes shows that self-care activity such as healthy diet and exercise. Avoiding alcohol use and smoking and reducing consumption of soft drinks can also lessen and prevent diabetes. The secondary prevention article discusses prevention of diabetes among adolescent in middle school. The author emphasizes the nutrition component in order to improve the quality of foods and beverages served to students. Dietary...
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...mealtimes. Red trays: This is to identify people at risk for malnutrition, the right assistance is provided and food and fluids chart are completed. MUST screening: Responsible for weighing and completing MUST chart and action plan accordingly. Documentation: I ensure that all the information is recorded as per the trust guidance to facilitate communication between health professionals. If it is not written it did not happen Handover: To ensure continuity and the right action is taken. For example: dietician referrals. The importance of nutrition in older adult: As an older person continue to age, nutritional habits become important and vital to their overall health. Ageing is frequently associated with decrease in taste and smell, poor dental health and decrease in physical activities which all affect nutrient intake. Nutrition as Benchmark: The essence of care (2010) Benchmark for food and drink states that practitioners should encourage patients to eat and drink in accordance to their needs and preferences. People who are screened on initial contact and identified at risk receive a full nutritional assessment. Patient’s care is planned, implemented, continuously evaluated and revised to meet individual needs and preferences for food and drink. Nutrition and dignity:...
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...Running Head: 78592029ADULT HEALTH CONCEPT Adult Health Concept Name: Institution: Course: Date: Introduction The purpose of this paper is to provide a comprehensive analysis on the adult health based on logical concepts of mobility and oxygenation. The emphasis is rather focused on old patients who have locomotive problems. These old patients can no longer engage in massive physical activities. The reduced activities may be due to various physical impairments. In a situation where the patient is suffering from hypertension and angina, the best medical practice shift to oxygenation. The paper gives a close analysis to a patient by the name Danilo Ocampo. The patient is a retired pathologist. The patient is 74 years old with a declining health in the past few years. The patient is suffering from hypertension, angina, myocardial infarction, and class II heart failure. These multiple ailments have incapacitated his movements. Due to his cardiovascular disorders the patient takes medication such as metoprolol, lisinopril, and Aldactone which is also supplemented with furosemide off and on. Ocampo has a well background in medicine which offers him a good understanding of pharmaceutical properties of the medication. He has on and off admissions to the hospitals due to a multiple combination of the medication that he takes. The adverse side effect of the drugs he is using has caused multiple admissions to the hospital. At times he is forced to get out of the hospital...
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...Health assessment patterns supporting patient focused care Mary Aguon, RN Grand Canyon University: NRS-429V Introduction As registered nurses, a fundamental objective of the practice is to provide holistic and patient focused care. A diverse population, varying family dynamics, and distinct personal patient preferences serves as a challenge that nurses must overcome on a daily basis. In order to provide the upmost care for patients, nurses must conduct assessments and analyze data to better grasp not only a patients physical state of health, but also to gage their responses mentally and determine what they are capable of doing. One particular method used to aid in providing proper care is Gordon’s 11 functional health patterns, which assist in organizing the assessment aspect of nursing. Incorporating “… this framework for collecting the data base aids in formulating the nursing diagnoses and planning interventions” (Kriegler & Harton, 1992). To better portray the importance of patient assessments in providing greater quality care, the Brown’s were interviewed using Gordon’s functional health patterns touching on all aspects regarding health from spirituality, psychological aspects, life style factors, and more. Assessment One of the essential aspects of the 11 points of the functional health assessment is the perception of health and patterns. Exploration of health perception, “reveal beliefs about health, perceived susceptibility, self-efficacy, and level of...
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