Health And Nutrition Unit 2 Exemplar An

Unit two: Consider nutritional needs of a variety of individuals
Assessment

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1. You have been asked to prepare nutritional information for the following people:

George, a three-year-old boy
Fatima, a 13-year-old girl
Edith, a 68-year-old woman.

Complete the table below with relevant information for each person.

Who?
This person’s energy requirement is...
This person’s nutritional requirements are...
Nutritional recommendations for this person are...
George, a three-year-old boy
Approx. 1200 calories a day
Protein, Carbohydrate, Fats, Minerals eg calcium, iron, Vitamins
Milk and dairy foods
Fruit and Vegetables
Fish and lean meat
Some starchy foods
Fatima, a 13-year-old girl
Fruit and Vegetables
A Healthy diet that contains all the nutrients she needs
Milk and dairy foods in medium amounts
Lots of Fruit and Vegetables
Fish and lean meat
Some starchy foods
Not too many sugary foods
Edith, a 68-year-old woman
Fish and lean meat
Low fat and low salt without too much carbohydrate
Lots of fruit and vegetables
Wholegrain cereals and other fibre containing foods
Lots of calcium containg foods

2a) Use the table below to plan a day’s healthy menu for George, the three-year-old boy from Question 1. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Porridge with banana
Milk to drink

Carbohydrate, dairy, fruit and veg
Meal 2
Wholemeal roll with dairylea cheese spread
An apple
Some sultanas

Carbohydrate, dairy, fruit and vegetables
Meal 3
Roast chicken with potatoes, peas and carrots
Ice cream and fresh fruit salad

Meat, carbohydrate, fat, sugar, fruit and vegetables
Snack 1
A low fat yoghurt

Dairy
Snack 2
A small cake or biscuit

Fat and sugar
Drinks
Water
Fruit juice
Milk

Dairy,
Fruit and vegetables

2b) Explain why the chosen meals and snacks are appropriate for George.

This will help to give George the 4 servings of fruit and vegetables that are recommended for a child of his age. It will also supply sufficient milk and dairy products but there is not too much fat or sugar

3a) Use the table below to plan a day’s healthy menu for Fatima, the 13-year-old girl from Question 1. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Wholegrain cereal with a topping of fruit and milk
Juice to drink

Carbohydrate, dairy, fruit and veg
Meal 2
Tuna, sweet corn and salad wrap.
A cereal bar
Low sugar fruit drink

Fish, carbohydrate, fat, sugar, fruit and vegetables
Meal 3
Lasagne and roasted vegetables
Fruit yoghurt

Meat, carbohydrate, fat, sugar, fruit and vegetables
Snack 1
A small cake or biscuit

Fat and sugar
Snack 2
A piece of fruit

Fruit
Drinks
Juice
Water
Some milk

Dairy,
Fruit and vegetables

3b) Explain why the chosen meals and snacks are appropriate for Fatima.

This will help to give Fatima the 5 servings of fruit and vegetables that are recommended for a child of her age. It will also supply sufficient milk and dairy products but there is not too much fat or sugar. It will give sufficient carbohydrate but not too much sugar or fat

4a) Use the table below to plan a day’s healthy menu for Edith, the 68-year-old woman from Question 1. Your menu should include three meals, two snacks and drinks.

Menu
Which food groups?
Meal 1
Porridge with fruit on top
Tea with milk

Carbohydrate, dairy, fruit and vegetables
Meal 2
Whole grain Cheese and tomato toasted sandwich
Side salad
Juice
Dairy, carbohydrate, fruit and vegetables
Meal 3
Roast beef with potatoes, cabbage,swede and carrots
Fruit pie and custard

Meat, Dairy, carbohydrate, fruit and vegetables
Snack 1
A small cake or biscuit

Fats and sugar
Snack 2
Cheese and an apple

Dairy,
Fruit and vegetables
Drinks
Milk
Tea
Juice
Water

Dairy,
Fruit and vegetables

4b) Explain why the chosen meals and snacks are appropriate for Edith.

It provides a high level of fibre but is low fat but still provides the recommended level of nutrients

4c) What factors could influence Edith’s energy requirements as an older person?

She may be less active so would still need the correct balance of nutrients but in smaller quantities.

5. Briefly describe the importance of the following nutrients on the health of children and young people:

Iron and the impacts of any deficiency

Iron deficiency can cause anaemia and will make children tired. Iron helps the blood carry oxygen around the body

Vitamin D and calcium (and their influence on bone development).

A lack of vitamin D and calcium can cause rickets, poor bone strength and not very healthy teeth. We get vitamin D from the sun and calcium from dairy foods

6. Complete the table below with examples of good food sources for the key nutrients for children and young people.

Key nutrients
Good food sources
Calcium
Milk, yoghurt, cheese, cream

Iron
Liver, green vegetables, breakfast cereals, red meat

Vitamin A
Dairy products and carrots, spinach, tomatoes,

Vitamin C
Oranges, lemons, tangerines

Vitamin D
The sun

Protein
Meat, fish, eggs, pulses

Carbohydrates
Potatoes, pasta, rice

Fats
Butter, vegetable oils

7. Describe the factors that can influence the eating patterns of the following age groups:

a) Young children (1 – 5 years old)

What food they like
What their parents eat
Whether their parents work

b) Teenagers (13 – 19 years old)
Teenagers may eat too much junk food and not enough fruit and vegetables. They are also influenced by their friends and how much they go out
They may be influenced by their culture and nationality

c) Older people (64+ years old)

They may add too much salt and spices to increase the taste. They may skip meals if they live on their own

8. Describe the main reasons why older people may be at risk of malnutrition.

They may not want to cook for themselves or may be unable to cook for themselves because they are disabled. They may not be able to go shopping properly or carry heavy bags of shopping back home

9. Describe some of the main reasons why people may have specific dietary requirements.

It may be due to health reasons eg diabetes
It may be due to religious or cultural reasons

10. Describe the special dietary requirements of two religious or ethnic groups.

a)Jews do not eat pork

b)Muslims do not eat pork and their meat has to be killed in a special way

11. Complete the table below with details of three different types of vegetarian diet and the key foods they eat / do not eat.

Vegetarian diet
Foods they eat / do not eat

Vegan

They eat fruit and vegetables but no animal products at all

Ovo - vegetarian

They eat fruit and vegetables and eggs but no meat or dairy products

Pescetarian

They eat fruit and vegetables and fish but no meat

12. Create a checklist of the precautions you can take when preparing food for people with specific dietary requirements (for example, a person with a food allergy).

1. Are there any foods they cannot eat?
2. How can I make sure there is no cross contamination between foods
3. Does the food need to be prepared in a special way

13. The table below lists five key barriers that can prevent people from choosing a balanced diet. Complete the table by describing how each barrier can prevent a balanced diet and suggesting at least two actions that could help to overcome each barrier.

Barrier
Description
Actions
Public confusion over healthy eating
Lots of different advice given in the media which often is contradictory

Get good eating habits when young

Government legislation on information given
Costs
People on low incomes or living alone may not be able to afford some foods

Try to grow your own vegetables

Freeze food you will not use immediately for use at a later date
Accessibility
There are not as many local stores now as large supermarkets are usually out of town and people go to these instead. This means local stores do not have as much choice and are more expensive so people without transport may struggle to get what they need.

1. You need to plan meals carefully so you don’t need to shop so often

2. Use supermarkets that have free buses to them
Pre-prepared and convenience foods
Takeaway meals and pre-prepared meals are often used by busy working people. They are often expensive, high in fat and salt and low fibre.

1. Eat more fresh food

2. Prepare food yourself and freeze it for use when needed
Individual lifestyle choices
People tend not to sit together as families anymore and often watch television whilst eating

1. Eat less snacks

2. Prepare meals and eat together as a family

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