Edexcel Level 3 BTEC Nationals in Health and Social Care

UNIT 21: NUTRITION FOR HEALTH AND SOCIAL CARE3 Understand influences on food intake and nutritional healthPopulation groups: developed world, less developed world; families/households,children and young people, adults, older people, pregnant and breast feedingmothersNutritional health: body mass index, specific nutrient needs (Reference NutrientIntakes, specific requirements, eg metabolic disorder, loss of normal gastrointestinalfunction, gluten or lactose free), other factors affecting food intake, egrestricted movement for feeding, diet reflecting balance of good health,presence of diet-related diseaseInfluences:- dietary habits: eg meal patterns, snacking, personal tastes, food availability- lifestyle: eg eating at home, social eating and drinking, exercise/activitylevels, occupation (active, sedentary), leisure pursuits- economic: eg food production, food industry (eg manufacturing, foodprocessing and retail), food outlets, cost of food- socio-cultural: eg beliefs, socialisation, food rituals, role of food in familiesand communities- education: eg food hygiene, healthy eating, public health, health education,campaigns, marketing and labelling; role of health professionals (egdieticians, public health nutritionists, doctors, nurses, carers, sportsnutritionists, health and fitness instructors)- legislation, regulations and policies: eg Children Act 2004, Every ChildMatters, Nutrition Standards for School Lunches and Other School Food 2006Risks to health: non-insulin dependent diabetes, cardiovascular disease; foodallergy, sensitivity, intolerance; undernutrition, nutrient deficiency, mentalhealth (eg anorexia, bulimia); accident risk, alcohol-related disease4 Be able to use dietary information from an individual to makerecommendations to improve nutritional healthRecord of food intake: record (to include details of food relevant to the analysis,eg cooked, raw, with/without skin, fried, steamed), over one three-day periodincluding meals, snacks, drinks (including alcoholic drinks and mixers),confectionery, supplementsSources of nutritional information: food analysis database or printed tablesQuantitative analysis: to include: energy, protein, fat, iron, vitamin C, fibre,proportion of energy from fatLifestyle needs: record of activity levels (eg sleep, sitting, walking (fast/slow),exercise) with simple analysis for energy expenditure, body mass index, eatingpattern (eg meals, snacking, fasting periods), food preparation details (eg raw,fried, steamed)Other needs: eg personal preferences, economic, social, cultural, availability oftime286BN018467 – Specification – Edexcel Level 3 BTEC Nationals in Health and Social Care– Issue 1 – February 2007 © Edexcel Limited 2007