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Health and Social Care Unit 21

Autor:   •  September 7, 2015  •  Essay  •  1,428 Words (6 Pages)  •  5,095 Views

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Course Title

  BTEC Subsidiary Diploma in H&SC

Unit Title

Nutrition for health and social care

Level

3

Unit Number

21

Unit Credit

10

Assignment Title

Understand concepts of nutritional health

Part Unit

Whole Unit
Yes

Assessor

Start Date

Submission Date

Feedback Date

        

Vocational Context

Task A – (P1, P2, M1)

  • Produce a booklet suitable for patients in a health centre to improve their understanding of nutrition. (P1)
  • Produce a poster, one for each of the nutrients, which demonstrates your understanding of the characteristics of the nutrients and their functions (P2)
  • Produce a booklet discussing similarities and differences to nutrients required (M1)

Task B – (P3, M2, D1)

  • Produce a written report for other care workers that explain possible factors that may influence different individual’s diets. (P3)
  • Produce a written report that assess how influences on dietary intake may affectthe nutritional health of individuals (M2)
  • Choose a setting, such as a residential home, a day centre or a Sure Start nursery and complete a written report on minimising negative influences on individuals. (D1)

Task C (P4, P5, M3 D2)

  • Identify a person who would be willing to keep a detailed food and activity diary for 3 days. This person should ideally be yourself, although it could be someone you know in a private capacity. Design a chart to capture the information you need. It is important that the diary is accurate and includes every meal, drink and snack that has been eaten, including portion sizes (i.e. weight) and cooking methods, and describes the type and duration in minutes of all activity undertaken, including sleeping, sitting, walking, dancing, sports, etc.

The Brief

Task A – (P1, P2, M1)

P1 - Explain concepts associated with nutritional health

  • Start with a page explaining the terms: food, diet, meals and nutrients
  • Explain what nutritional measures and dietary guidelines could be used to identify a person who was malnourished, undernourished, and deficient in certain nutrients, overweight or obese.

( info only - nutritional and energy balance, growth charts, weight for height and gender, Body Mass Index (BMI); actual food intakes, recommended intakes: Dietary Reference Values, Reference Nutrient Intakes; nutrients per portion and per 100 g of food)

  • Use illustrations and examples to make the information easier to understand
  • Explain the dietary intake guidelines that are published to help individuals to have a balanced diet. (info only -  Eatwell Plate, food groups, five-a-day; effect of food preparation/processing methods)

P2

Describe nutrients and how they benefit the body

  • Carbohydrates – Sugars, Starch, Non Starch Polysaccharides, Sugar substitutes (e.g. artificial sweeteners and sorbitol
  • Proteins – Polypeptides, essential and non-essential amino acids
  • Lipids – Monounsaturates, polyunsaturates, saturates, Cis and trans fats, Cholesterol
  • Vitamins – A, B,C,D,E,K (B group – Thiamin, Ribflavin, Niacin, Pyrodoxine, Folic Acid, Biotin and Pantothenic acid)
  • Minerals – Iron, Calcium, Trace elements, Magnesium, Sodium, Potassium, Selenium, Zinc

M1 – Written work

  • Discuss similarities and differences in the nutritional and energy requirements of two groups of individuals. You need to show your understanding of the fact that people need different amounts of certain nutrients at each life stage, depending on whether they are growing, very active, or if they need to actively prevent certain disorders. You can also discuss differences within the group between male and female, or active or sedentary jobs for example.

Choose two of the following groups of individuals:

  • Young children
  • Teenagers
  • Adults
  • Older people
  • Pregnant women and breastfeeding mothers

Task B (P3, M2, D1)

P3 – Written report

  • Explain possible influences on dietary intake

Explain how the following factors have/may influence two individuals diets:

  • Medical disorders
  • Personal preference
  • Lifestyle
  • Socio-cultural factors
  • Economic
  • Social policy

M2 – Written report

  • Assess how these influences on dietary intake may affect the nutritional health of individuals.

D1 – Written work

  • Make realistic recommendations about how you could compensate for negative influences on diet in your chosen setting. Support your answers with factual information and explain your recommendations fully and include why you would recommend this and what you hope the outcome to be

Task C (P4, P5, M3, D2)

 P4

  • Carry out a quantitative analysis of the daily intake of nutrients and energy by one individual – this may be you. Complete chart

  • Once you chart has been completed, analyse the strengths and weaknesses of the diet in relation to energy, protein, fat, iron and vitamin C intakes.
  • Calculate the additional energy used for physical activities, on top of the basal metabolic requirements, so you can compare energy intake with energy expenditure.

P5

  • Prepare a one week plan for improving the nutrition of the chosen individual, based on their lifestyle, beliefs and preferences

M3

  • Assess how the plan will meet the nutritional needs of the chosen individual. This will involve justifying your choice of foods recommended to provide all the nutrients they need.

D2

  • Evaluate how the plan might improve the chosen individual’s health. You need to consider the health benefits of the foods you have chosen for reducing risks of ill-health

...

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