Report: SITHKOp004 Lactose Intolerance Diet Assignment Solution

This report delves into the complexities of a lactose intolerance diet, addressing the inability to digest lactose found in milk and dairy products. It outlines foods to avoid, such as milk and milk-based items, as well as packaged foods containing milk solids. The report emphasizes the importance of including non-dairy calcium-rich foods to combat potential calcium deficiencies, recommending options like canned fish, green leafy vegetables, nuts, seeds, and soy-based products. It also provides precautions, such as gradually introducing dairy products and combining them with other foods to improve tolerance. The report concludes by reiterating the significance of a lactose-intolerant diet in managing symptoms and highlights the need for careful nutritional planning to avoid deficiencies, particularly regarding calcium intake.

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LACTOSE INTOLERANT DIET

Introduction
1. Lactose intolerance is condition characterised by the inability of an individual to digest and
tolerate milk and milk products.
2. This happens when an individual is unable to digest the sugar found commonly in milk and
milk products, that is, lactose.
3. This condition is incurable and often is genetic in nature. It can be found to occur in both
adults as well as children.
4. Prevalent digestive symptoms which occur as a result of lactose intolerance are: bloating,
abdominal cramps, flatulence and diarrhoea.
5. Though there is no cure from this condition, symptoms can be managed by consuming a
lactose intolerant or lactose free diet.

Foods to Avoid
1. A lactose intolerant or lactose free diet is one which is devoid of milk and
milk products.
2. Thus people following this diet must avoid foods like milk and its products like
ice creams, yoghurt, cream and milk-based beverages.
3. Additionally, individuals must also ensure to check the label of packaged food
items to avoid any food which may contain milk and milk solids, such as
packaged cakes, cookies, processed beverages, puddings of desserts with
cream fillings.

Foods to Include
Consuming a lactose intolerant diet can often contribute to calcium deficiencies since milk and
milk products are rich sources of calcium. To prevent such deficiencies, there is a need to include
non-dairy calcium rich foods. These include:
1. Canned fish, such as sardines and salmons, having soft bones.
2. Green leafy vegetables such as broccoli.
3. Nuts, seeds and legumes like almonds, walnuts, dried beans, soy, flaxseeds and chia seeds.
4. Soy based dairy products like tofu and soy milk.
5. Non-dairy products with fortified calcium such as: fruits juices, breakfast cereals and soy or
cereal based milk beverages.
6. Nut milk varieties such as almond milk and cashew milk.

Precautions
1. It may be difficult to get all requirements of calcium from non-
dairy products.
2. Additionally, non-dairy products contain calcium which are bound
with anti-nutrients like oxalates which reduce their bioavailability
in the body.
3. Thus, it is recommended to include small portions of dairy
products gradually to accustom oneself and ensure adequate
calcium consumption.

Precautions (Continued)
Key considerations include:
1. Gradually adding small portions of milk and milk products to the diet.
2. Combining milk products with additional foods to increase tolerance, like having milk with
cereal or having cheese with crackers.
3. Consuming products with low amounts of lactose, like yoghurt and hard forms of cheese.
4. Opting for milk and milk products labelled as ‘lactose free’. There are similar in taste when
compared to milk but have lactase enzyme added to enhance digestion.
5. Adding lactase medications like lactase pills or lactase drops to foods based on advice from a
healthcare professional.

Conclusion
1. As observed, lactose intolerance is a condition where individuals
are unable to digest foods which are containing milk solids like
milk or milk products.
2. Consuming a lactose intolerant diet which is devoid of milk and
milk product can help control the symptoms of this condition.
3. However, to avoid the prevalence of nutritional deficiencies such
as calcium, there is a need to include non-dairy foods rich in
calcium.