Importance of Nutrition Education for Maintaining a Healthy Lifestyle

This presentation discusses the importance of nutrition education in promoting healthy eating habits and preventing diseases. It covers general considerations and settings for nutrition education actions, problem identification, program plans, and evaluation plans. The presentation also identifies barriers in nutritional diet management and provides problem plans to overcome them.

TASK 2B

TABLE OF CONTENT
INTRODUCTION


What is Nutrition education?


Importance of nutritious food intake for maintaining a healthy lifestyle and importance of nutrition education in it


General considerations for Nutrition education


Settings for the Nutrition education actions


Problem identification which is a barrier in nutritional die management


Problem plans


Evaluation plans
CONCLUSION
REFERENCES

INTRODUCTION
• Nutrition education is a defined set of learning experiences
which are designed as a frame work to provide the guidance
regarding health eating habits and other nutrition related
behaviour for consistent health and well-being to a group of
people or a population.
• Nutrition education has become a crucial aspect in today's
world where unhealthy eating habits are becoming the root
cause for several disease development including obesity,
diabetes, cardiac strokes etc.

CONT.
• Nutrition education has emerged as a necessary requirement for young adults especially those aged between
18-27 years.
• The University students who are living in residential college are also facing problems in maintaining a
nutritious diet while keeping track with the schedule.
• These students consume unhealthy food due to their felt needs, which include food preparation skills, low
confidence for cooking at home and other financial and educational factors.
• The nutrition education aims for educating the young adults regarding their good eating habits, focusing on
highlighting its importance for nutrition's food for healthy lifestyle, general considerations and settings for
Nutrition Education actions, problem identification of youngsters, program plans and evaluation plans to
achieve healthy eating behaviour while maintaining the proper nutritional values in meal.

WHAT IS NUTRITION EDUCATION?
• Nutrition education is a process of teaching nutrition
science, which explains the healthy eating choices and
nutrition related desirable behaviour to a group of people
or a population in regards to promote healthy lifestyle by
healthy eating habits.
• Nutritional food is the one, which contain substances
which are beneficial for the growth and development of
an individual.

CONT.
• Nutritious food consumption is not only associated with the consumption of food which have
optimum nutritious substances but also with the avoidance of junk or unhealthy food.
• Nutritional education aims for educating people for better nutrition.
• Therefore, it is responsible for achieving desirable positive outcomes of healthy lifestyle practices
for a whole community.

IMPORTANCE OF NUTRITIOUS FOOD INTAKE
FOR MAINTAINING A HEALTHY LIFESTYLE AND
IMPORTANCE OF NUTRITION EDUCATION IN IT
• Nutrition education has become an essential part for filling out the
information gap which is creating a nutrition gap for a majority of
people who are constantly consuming unhealthy food due to their
lack of information.
• Beside the knowledge, other factors which contribute in creating
nutrition related information gap are, financial conditions,
inadequate resource etc. which are quiet major in respect to the
young adults who are living outside.

CONT.
• Importance of nutrition education is not limited to the gap filling process for nutrition information but it also shows its
essentiality in preventing a majority of diseases which are related with the consumption of unhealthy food or junked food.
• This covers obesity, diabetes, cardio related diseases etc., obesity is the most common health related condition associated
with unhealthy eating habits in young adults of age 18-27 years which makes them prone towards developing other health
related disorders.
• Healthy diet is important to maintain the good health and to provide the required nutritional values to individual.
• Healthy nutritions diet protects the consumer from a range of chronic non-communicable disease, heart diseases, cancers
and diabetes.

CONT.
• Nutritious food is consisting of protein, fats, carbohydrate, minerals and vitamins which are essential for the immunity, growth,
development and well-being of an individual.
• In addition to this, better nutrition improve the health status of children, infants and mother.
• It boost the immune system of the individual, help in safe pregnancy and child birth and development.
• Furthermore, nutrition full diet is devoid of diseases that are associated with unhealthy diet consumption, that is renal disorders, celiac
diseases and lactose intolerance, obesity and other chronic and acute disease conditions.
• Only the balance nutritions diet can significantly showcase the health status of an individual along with maintaining an adequate BMI.
• Experts and health care professionals including nutritionists suggest of making healthy eating habit as a part of one's life.

GENERAL CONSIDERATIONS FOR NUTRITION
EDUCATION
• General aim for nutritional education is to
promote health by encouraging healthy eating
habits and to decrease the occurrence of
diseases related with nutrition's.
• It aims to help people in improving their
nutritional habits along with developing
services related with nutrition advisories and
nutrition education.

CONT.
• General considerations for a successful nutrition education consist of:
It should be able to provide a clear formulation for problems related with nutrition's for
general public. Messages and information related with nutritional diet should be simple and precise,
further it should ensure the clear message and vision for public.
• It should be able to define the concept of nutritional value and their importance to the aimed group.
The problems associated with unhealthy diet and consumption of junk food should be clearly
defined.

CONT.
• It should make general public think about the problems which they can face with avoiding the
healthy nutritious diet concept.
• Successful nutrition education should use something which clearly demonstrate the learning aid.
Real things should be used as prompt for defining the clear objectives, like food items, utensils etc.
• These are able to provide more accurate visions and concept rather than pictures and posters.
• The successful nutrition education should increase its reach of engagement for targeted audience
set.

CONT.
• It should be in closed of different methods and tools which can transmit the similar message to target
audience set.
• The nutrition education should be précised, short, innovative and valuable in order to transmit the
message to desired population with briefly describing the causes of not following it.
• The causes and impacts sound be described using prompts like images, charts and videos.
• This will generate a feeling of self-realisation in all the learners about the consequences that they can
face.

CONT.
• Further, the positive attribute should also be explained well with negative consequences in order to
motivate the hearing audience about the consumption of healthy nutritious diet.
• In addition to this, it should provide examples of nutritious food which should be added in diet to
ensure good health and better health.
• The overall nutrition education should be able to define a difference between healthy diet and
unhealthy diet that is diet full of nutritional values and diet lacking it respectively.

SETTINGS FOR THE NUTRITION EDUCATION
ACTIONS
• Nutrition education is a process of the teaching the groups or an individual about the
nutrition's.
• The implementation of nutrition education can be followed when the nutritional chart is
understand as what chart want to say.
• The chart provide four lesson in which the first lesson provide an action plan for the student
to learn a basic set up of the kitchen along with learn all basic stage of food preparation and
cooking.
• These things can be implemented by checking the food at every step by watching some
videos for help and these things can be done for a week to keep things in practice.

CONT.
• The second lesson of the chart describe that student need to learn about various levels of cooking
skills by watching online you tube videos these skills comes in practice by making new dish while
looking videos and take a help from peers for food tasting.
• As getting complements from others make feel motivated to cook another food. The third lesson of
the chart describe about different macronutrients, as learning of macronutrients can be achieve by
doing some market research.

CONT.
• These lesson can be implemented by visiting the market to identified the similar kind of products at
cheap rate.
• As macronutrients are used in daily cooking. The last lesson about the knowledge of macronutrients
and micronutrients, these can be implemented by reviewing some journals and make used of these
nutrients in making daily foods.

PROBLEM IDENTIFICATION WHICH IS A BARRIER
IN NUTRITIONAL DIE MANAGEMENT
• There are various problem can be identified as a barrier while
maintaining the diet chart such as patience, cleaning, kitchen set- up,
time consuming, appropriate use of ingredients and many other things.
• One of the main barrier in maintaining nutritional diet is patience as
making food can take some times to cook properly as well as need
techniques to cook food.
• Individual who is unaware of cooking practice can be exhausted while
making food for the first time.

CONT.
• The other barrier is use of macronutrients or micronutrients, as person who is unaware about these
ingredients can find difficulty in cooking as which ingredients can be used, when to used in what
quantity as they face quite difficulty in identifying the ingredients.
• The other barriers is cleaning, as cleaning is the most common problem which is identified as a
barriers which maintaining nutritional diet. As making nutritional food can make student to clean
each things in order to start cooking the food.

CONT.
• As cleaning each things can take time and student find most difficulty in cleaning each things and
cut the things separately in order to cook them step wise.
• As cleaning may have to done before cooking or after cooking.
• Therefore, the main core problem which identified as a barrier in nutritional diet management is lack
of confidence, lack of food preparation skills as well as poor attitude in food preparation.

PROBLEM PLANS
• The problem plans are made in order help the targeted group people to meet
their basic nutritional requirements while belonging within the campus.
• There are some plans are made in order to overcome the identified problems
such as equip the students with adequate skills, enhance or boost the
confidence of the student, equip the students with alternatives food
preparation along with provide the importance of nutritional food in daily
life.

CONT.
• Firstly, teach the students about basic food preparation with the adequate skills which can match the
student space.
• In order to teach them, some practical cooking lesson were provided to the students in order to learn
the basic cooking techniques which is necessary for cooking any type of foods.
• In order to boost the confidence level of the student, some mentoring or coaching should be provided
to the student to learn some kitchen hacks in order to prepare nutritional foods in less efficient times.

CONT.
• Along with that some nutritionists classes should be provided to the students in order to gained some
knowledge about the products which can be obtained from the local and can be able to meet the
nutritional requirement as well as easy to access.
• Apart from this, the other plan can be made to overcome the barrier of nutritional diet management is
to provide the students about the thorough knowledge of the balanced diet and their health benefits.
• Provide some training program to the students to learn all the food materials requirements.

EVALUATION PLANS
• The evaluation plans are made after the successful completion of
the problem plans, as evaluation plans are made in order to
analyse the student learning and implementing ability.
• Through evaluation plan, the students eating behaviours can be
determined.
• In order to evaluate the student eating behaviours, the key
performance indicators can be used.

CONT.
• As this indicators can measured the individuals ability to prepare the basic foods, sourcing
affordable, preferable or consumables in-house food preparation.
• The evaluation can be done by organising some food fest with the campus in order to analyse the
cooking skills or techniques of the students after providing them a nutritionist or coaching classes.
• As these evaluation methods can measure the successful of the awareness of nutritional program.

CONCLUSION
• From the above discussed report, it is concluded that the nutrition is an
essential needs for living organism which can helps in growth and
development.
• Nutrients are the main source of energy which can support in metabolic
processes such as building cells, maintaining life, repairing organs as
well as helps in fighting with diseases.

CONT.
• Therefore, the project report give some education about nutrition, as it is set of learning which are designed to
provide the guidance regarding the healthy eating habits along with some other nutrition related behaviours.
• The project report concluded some importance of nutritious food intake in order to maintain the healthy life style.
The report concluded the general aim of nutritional education is to promote the health by encouraging the healthy
eating habits.
• Along with that the project report concluded some setting techniques for nutritional education actions. The project
report identified some problem while setting the nutritional diet.
• The report also concluded some problem plans along with the evaluation plans.

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