...|Unit 21 - Nutrition for Health and Social Care UNIT 21 P1 Food http://www.thefreedictionary.com/food Material, usually of plant or animal origin that contains or consists of essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. http://www.oxforddictionaries.com/definition/english/food Any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth. I would define food as: any substance eaten to nourish the body. Food can be solid or liquid and can be taken by mouth, by tube or even in the case when someone cannot eat it can be injected directly into a vein. Diet http://www.yourdictionary.com/diet Diet is defined as a person's regularly consumed food and drink or it can mean regulating food intake to lose or gain weight. http://www.oxforddictionaries.com/definition/english/diet The kinds of food that a person, animal, or community habitually eats. I would define diet as: the types of food eaten regularly by an individual. The word diet doesn’t necessarily refer to a weight loss diet. A person’s diet means all the meals and snacks they eat. Meals and snacks http://www.oxforddictionaries.com/definition/english/snack A light meal that is eaten in a hurry or in a casual manner http://www.oxforddictionaries.com/definition/english/meal?q=meal Any of the regular occasions...
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...Concepts of nutritional health: Food: This is any substance eaten o nourish the body. Food can be solid or liquid, and can be taken by mouth, by tube or even directly into a vein, if someone cannot eat or drink normally. Health and social care level 3 book 1 Diet: This refers to the types of food eaten regularly by an individual. The word diet does not necessarily refer to a weight loss diet. An individual’s diet means all the meals and snacks they eat. Health and social care level 3 book 1 Meals and snacks: The traditional pattern of eating three meals a day still exists in some households, but a significant number of people gain a lot of their food intake from snacks. Some people have snacks between meals if they feel hungry and sometime just simply because the food is there. Snacks are not all necessarily unhealthy. Health and social care level 3 book 1 Nutrients: These are the specific chemical constituents of food that provide energy or support growth, repair or normal functioning of the body. Proteins, carbohydrates, vitamins and minerals are all nutrients. Health and social care level 3 book 1 Nutritional health: Malnutrition: This is the condition in which the body does not receive enough nutrients to function properly. Malnutrition can include under nutrition or over nutrition. Under-nutrition: the outcome of insufficient food intake and repeated infectious diseases. It includes being underweight for your age, too short for your age, dangerously...
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...Personal Food Diary Guidelines Purpose The purpose of this assignment is to increase self-awareness of the student by analyzing personal nutritional intake and activity routine throughout the course. In turn, the student will be able to help others modify their diet and activity, and improve overall wellness. An examination of a personal food and activity assessment will provide the student with essential data from which to change their health and wellness behaviors. Course Outcomes This assignment enables the student to meet the following course outcomes: CO #1 Assess whether nutritional intake provides basic nutrients for optimal health and wellness. (PO #1, PO #2) CO #2 Describe nutritional needs for optimal health and wellness throughout the life span. (PO #1, PO #2) CO #3 Discuss the psychological, sociological, economical, and cultural implications of food on nutritional status. (PO #1, PO #2) CO #4 Describe evidence-based interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness. (PO #1, PO #8) Due Date Refer to Course Calendar for campus requirements. Online will submit by Sunday, Unit 7 11:59 pm MT. Total Points Possible: 100 Requirements 1. Create a concept map document based on the food and activity journal throughout the course using www.chooseMyPlate.gov. The discussion questions in units 1, 3, 5, & 7 will provide you with questions on what aspect of diet to focus on. You are...
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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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...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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...ALL WEEKS DISCUSSIONS LATEST HLT 324V Week 1 Discussion 1 Describe the concept of “variant characteristics of culture.” Which characteristics can change and which cannot? Is equality for variant cultures typically supported in the United States? Provide examples to support your statement. HLT 324V Week 1 Discussion 2 How does cultural competency occur? What can one do to become culturally aware? Describe an effective approach to using The Purnell Model when working with subcultures (immigration status, gender, political beliefs, socioeconomic status, sexual orientation, educational status, etc.). HLT 324V Week 2 Discussion 1 From your readings, which cultural difference would be most challenging for you to understand? Why? How would you prepare to work with individuals from this culture in order to respect their culture? HLT 324V Week 2 Discussion 2 If health care practitioners cannot communicate to the patients in their language, how important is it to find a translator? Whose problem is it, the health care provider’s or the patient’s? Why? HLT 324V Week 3 Discussion 1 From the 10 select cultural groups you selected for the High-Risk Nutritional Practices assignment, briefly explain an unusual high-risk practice and how it impacts your role as a medical professional. HLT 324V Week 3 Discussion 2 What factors influencing nutritional practices in the United States could be changed to improve health? HLT 324V Week 4 Discussion 1 Describe the spectrum of death and dying...
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...9 REFERENCES 9 INTRODUCTION The purpose of this report is to study and find out the direction for the company Nutifood about product line sports drinks. Find out how to market the best product to the consumer, to bring a branded VietNam product to customer. BACKGROUND INFORMATION Stemming from the success of the research and clinical application of the City Nutrition Center HCM city, Food Corporation Dong Tam Nutrition (original name of Nutifood) was established on 29/03/2000. Right from the beginning, nutritional products company has created truly " impressive " in the market with quality products, recipe ingredients equivalent imported products but feel the price is suitable consumer real Vietnam. Products Nutifood initial 3 groups: nutrition powder, the milk powder and nutritional food groups nutritional energy ... That day , with a mission of providing nutritional solutions fit needs by age , according to medical and other special needs , nutritional knowledge and the caring of specific sales culture , sales force is " thin " but it is believed in love by the market. Though not really professional, but the image of the brand and activity was Nutifood VN consumers constantly voted into the Top 5 Customers VN quality since 2001. Starting in 2003, the building Nutifood professional distribution system extending throughout 64 provinces with ambitious campaign "big fish swallow the small fish" confront multinational companies hold most of the market share of Vietnam's...
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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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...Action Plan To address the problem of childhood obesity, the overall goal of this Action Plan is to educate parents of the importance of eating healthy and implementing activity into the schedule of their family. This will be implemented with pamphlets and classes offered. The goal is to improve the overall health of the entire family and have these healthy habits carry over to the next generation. The first recommendation is to teach parents healthy habits such as eating healthier and being more active... This approach will address the problem because parent's attitudes toward healthy behaviors have a direct impact on their families. Parents will model positive eating habits, adding more activity in their day, this will create a healthy...
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...NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant vitamins) and...
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...Holistic health concentrates on the wellbeing of the body, mind, and spirit in conjunction with one another and incorporates the use of alternative therapies, counseling, prayer, traditional Chinese medicine, conventional (Western) medical treatments, and healthy lifestyle choices to further its ideals (Eliopoulos, 2010). Meanwhile, holistic nutrition utilizes various combinations of foods and nutrients to help individuals maintain, balance, and achieve their optimal mental, physical and spiritual health (Perkins, n.d.). According to the scholar Hans A. Baer, “foci of the holistic health movement have included stress and stress reduction, reliance on natural therapies, therapeutic eclecticism, the notion of healer as a teacher rather than a medical authority figure, the belief that the body is suffused by a flow of energy, the belief in vitalism, and individual responsibility for one’s health” (Baer, 2003, p. 235). This paper seeks to explore the dietary principles involved in holistic nutrition, the importance and value of exercise, and the function of the immune system in regards to achieving optimal health from a holistic point of view. In maintaining nutritional health, holistic practices find that it is important not only to consider the types of foods that are consumed, but to examine when food is consumed, what one does while eating, and the amount of food that is consumed (Eliopoulos, 2010). Health is dependent upon nutrition in that, if a person has dietary...
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...regards to unhealthy people and their nutritional choices. However, if healthy food options at an affordable cost aren’t offered to general society or easily accessible, then what decisions do they truly have between their available options. Even though adopting unhealthy eating habits is a personal choice for some, affordable and accessible healthy food alternatives are essential to making conscientious nutrition choices. Balko’s position should be challenged because of the lack of nutritional equality in our society. In most cases, people...
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...Chapter I THE PROBLEM Introduction Nutritional status is a measurement of how well the nutrients in your diet are meeting the physiologic needs of your body. Health care professionals like registered dietitians, nurse and physicians are trained to review and assess many different parameters to assess a persons nutritional status. They do this through the use of medical tests and other tools that provide dietary information. Nutritional status is the balance between the intake of nutrients by an organism and the expenditure of these in the process of growth, reproduction, and health maintenance. Because this process in highly complex and quite individualized, nutritional status assessment can be directed at a wide variety of aspects of nurtures. These ranges from nutrient levels in the body, to the products of their metabolism, and to the functional processes they regulate. Nutritional status can be measured for individuals as well as for populations. http://www.answers.com/topic/assessment-of-nutritional-status#ixzz1zFO5MZFB/06-30-12 In children, growth charts have been developed to allow researches and clinicians to assess weight-and-height-for-age. For children, low height-for-age considered stunting, while low weight-for-height indicates wasting. Accurate measurement of individual nutritional status is required in clinical practice. Population measures are more important in research...
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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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...considering a change in practice we need to firstly understand why we need to make a change? Secondly when making a change, we need to justify a decision. This can be achieved by exploring the components which encompass decision making within nursing practice. Cullum et al (2007) identifies four requirements:-Clinical experience, valid researched evidence, available resources and lastly but no less important the patient preferences and experiences. The area of clinical practice to be studied is within a community district nursing team consisting of 7 qualified nurses and 3 health care assistants. The location is situated within a seaside town with a large population of over 65 year olds. Through clinical experience, the author has found a flaw in quality of care when nursing staff are using the overview assessment document which has been adapted from the single assessment process produced by the Department of Health (DOH, 2002). When assessing nutrition there is a series of six questions and an asterisk to consider the “Malnutrition Universal Screening Tool” (MUST, 2003) however experience in practice would suggest the tool (MUST, 2003) isn't used and a local unknown screening tool is used on some rare occasions. The author feels management of these vulnerable patients is lacking and in order to improve patient care a clarification of guidance and service change maybe required. Exploring Cullum's (2007) theory of decision making, the author needs to justify the service change with...
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