Nutrition and Diet: Food Choices, Health, and Dietary Habits Analysis

This report delves into the multifaceted world of nutrition and diet, exploring the factors that influence food choices and dietary habits, including socio-economic, cultural, and psychological aspects. It categorizes food items based on their nutritional contents, providing examples and detailing the essential nutrients like proteins, carbohydrates, fats, calcium, vitamins, iron, and fibers. The report also assesses key methods for measuring nutritional status, such as anthropometric assessment, BMI, 24-hour recall, weighted inventory, and national food surveys. Furthermore, it outlines the nutritional requirements of various groups, including children under 11, young women aged 15-18, and gardeners engaged in heavy manual labor. A tabular representation illustrates the relationship between diet and health, focusing on food commodities like cereals, milk, and oats. Finally, the report includes meal plans for specific groups like elderly and anaemic women, vegetarian teenagers, and children, alongside modifications to existing menus to implement healthy eating principles. The report is comprehensive and provides a detailed overview of the subject.

Nutrition and Diet
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Table of Contents
INTRODUCTION ...............................................................................................................................4
TASK 1.................................................................................................................................................4
1.1 Factors which strongly influence on food choice and dietary habits ........................................4
1.2 Categorizing food according to type and nutritional contents...................................................5
1.4 Assessing key methods to measure nutritional status of chosen examples of food ..................6
1.3 Nutritional requirement of groups.............................................................................................7
TASK 2 ................................................................................................................................................8
a. Tabular representation for showing the relationship between diet and health.............................8
b. Short and long term physiological and psychological effects of alcohol on the human body as
well as exploration of the effect of alcohol on the hospitality industry ........................................10
c. Accessing the use of diet in the treatment of several medical conditions..................................11
TASK 3 ..............................................................................................................................................11
a. Planning, developing and analyzing healthy palatable meals for given groups ........................11
b) Modifying existing meals and menus to implement healthy eating principles.........................13
TASK 4...............................................................................................................................................14
a. Evaluation of the effects of production methods on the nutritional value of food....................14
b) Comparing different nutritional principles involved in the given scenario...............................15
c. Analysing materials that provides nutritional information and promotes concepts of healthy
eating..............................................................................................................................................15
conclusion...........................................................................................................................................16
REFERENCES...................................................................................................................................17
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Index of Tables
Table 1: Categorizing food according to type and nutritional contents................................................5
Table 2: Nutritional requirement of children under the age of 11........................................................7
Table 3: Nutritional requirement of young women aged 15-18...........................................................7
Table 4: Nutritional requirement of gardeners who do heavy manual work .......................................8
Table 5: Meal plan for elderly and anaemic woman...........................................................................11
Table 6: Lunch meal plan for vegetarian teenager on low income.....................................................12
Table 7: Tea Menu for children's birthday party.................................................................................13
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INTRODUCTION
Diet is a sum of food which is consumed by a human being on a regular basis. The diet
habits are varying from person to person and the intention behind consuming the food is health as
well as weight management. On the other hand, nutrition is a part of food which has prevent the
body from diseases (Andrieu, Darmon and Drewnowski, 2006). There are six types of nutritions
present in a food: carbohydrates, vitamins, water, fibres, minerals and fat. In a simple word,
nutrition is simply eating a diet food and it is important for the growth of body and living a healthy
life. The following research has based on diet and nutrition. To understand its importance in human
life, a large school for girls between the ages of 8 to 18 year. The aspects that will cover under the
present research are factors influencing on food choice and dietary habits, different types of
nutrition contents in food and many other things (Braegger and et.al., 2013).
TASK 1
1.1 Factors which strongly influence on food choice and dietary habits
There are various factors which has strongly influenced the food choice and dietary habits of
a person. The major influencing elements are socio-economic, culture and psychological factors.
Socio-economic factors: The food choices have varied with social classes which define the
nutrition level. The role of socio-economic factor in influencing food choices and dietary habits can
be understood by an example. The higher social class group have believed in intake healthier diets
such as increase consumption of fruits, meat, wholemeal food, raw vegetables etc (Craig, and
Mangels, 2009). The reason behind intake such type of food on regular basis is their high
educational level and increase awareness towards the health.
Culture factors: The evidence shows that people beliefs, traditions and values are the major factor
which influenced the food choice and dietary habits. For example, when a person visit to a new
place then he adopt the new food habits. It has directly made the impact on nutrition status in body
and the health of a person (Flint and et.al., 2012). On the other hand, in the other hand, the culture
of ready to eat food has increased. Many of the people and specially young generations have
consumed more junk and fast food on regular basis. Such types of foods are not comes under
nutritional food and affect the health of person in negative way. Along with this, most of the people
are like to eat different variety of foods with the intention of taste preferences (Forbes, 2012).
Psychological factors: This factor affect the consumption of food according to the age, use of
drugs, health status, body size, sex, level of physical activities etc. This has directly made the
impact on selection of food as well as health condition of a people. For example, a person is ill then
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he will eat less or prefer the simple food. The reason of behind selection of food is the increase use
of drugs in illness conditions in the form of medicines. On the other hand, the smoking habit has
decreased the intake of high calorie food, sweets and other kinds of food contents (Gibney and
et.al., 2013).
1.2 Categorizing food according to type and nutritional contents
Table 1: Categorizing food according to type and nutritional contents
Food item Example of food item Nutritional contents for daily basis
Protein
Basic requirement of body
because it has played an
important role in made skins,
muscles, organs ans tendons. It
has also help in repair tissues
(Gropper and Smith, 2012).
Milk 3.4 g per
Carbohydrates
Major energy source for a body.
It helps in digest the food. It has
also help in prevent from
weight gain as well as good for
heart.
Banana 31 grams
Fats
Although fat has increased
body weight but it has required
for growth of body. It has
source of energy and repair cell
membranes. It has provided the
taste and consistency to food
items (Halver and Hardy,
2002).
Butter 60-65 grams
Calcium
It has required for the formation
of bones and other body
Yogurt 110 mg
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functions such as blood clotting
and muscle contractions. It keep
the heart beat normal and
releasing extra hormones
quantity from body ( Le Goff,
Van Milgen and Noblet, 2002).
Vitamin
It has boost the immune system,
support development of body
and increase the functioning of
other body parts.
Carrots 16706 IU (international units) per 100
grams
Iron
It has played an important role
in development of red blood
cells, convert blood sugar into
energy and production of
enzymes (Mahan, Escott-Stump
and Raymond, 2012).
Beans and peas 100g
Fibres
It has prevent the body from the
different kinds of serious
diseases such as cancers. It has
keep the heart healthy.
Dark green leafy
vegetables such as
Spinach
0.3 grams
1.4 Assessing key methods to measure nutritional status of chosen examples of food
As per the given case study, there are various kinds of methods to measure nutritional status
of different types of food such as milk, butter, green leafy vegetables, beans and peas etc. Some
techniques are as follows.
Anthropometric assessment: It is used to identifying a human being nutritional status. In this
context, the height and weight of children and infants has measured. The effect of all types of food
such as milk, butter, yogurt etc on the growth and development of the body of 8 to 18 years old ages
girls. With the help of it, it can be easily measure on individual basis that girls are intake proper
nutrition or not on daily manner (Mann, and Truswell, 2012).
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Body Mass index: It defines the weight of a person in the against of his hight. As per the give case,
for determining the BMI, the weight of the girls have measured in the respect of their height. The
result has reflected the fat stores in body.
24 hours recall: In this process, a trained interviewer has asked some questions to recall and define
every food and drinking item which has consumed during 24 hours by girls. With the help of this, it
can be easy to determine the required average intake for girls i.e. 8 to 18 years old ages (Mehdi and
et.al., 2013).
Weighted inventory: It is a most common technique in which a records of all types of drinks and
food which has been consumed by a person has maintained. With the use of it, it can be easy to keep
the records of average consumption of food of girls which help in future to determine the required
nutritional values for further ages (Mitchell, 2012).
National food survey: It is a major food survey in UK which aim is to collect comprehensive cross
sectional information about dietary habits as well as nutritional level of people of UK. In the
context of 8 to 18 year old ages girls of school, a survey can be conducted. This framework has
identified the nutrition intakes which has analysed from dietary records. Along with this, urine and
blood sample, physical activity and measurement can be used for analyse nutritional status of girls
(Rubatzky and Yamaguchi, 2012).
1.3 Nutritional requirement of groups
Children under the age of 11
Table 2: Nutritional requirement of children under the age of 11
Nutrients Children Below 11 years
Calories 1600 kcal/d
Fat 25% to 35%
Protein 40 grams/d
Carbohydrates 148 grams/d
Calcium 1290 mg/d
Iron 16 mg/d
Fibre 2.5 grams/d
Sodium 1400 mg/d
Young women aged 15-18
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Table 3: Nutritional requirement of young women aged 15-18
Nutrients ( per day) Women between 15-18 years
Calories 2000-2800 kcal/d
Carbohydrates 225-325 grams/d
Proteins 52 grams/d
Fats 56-78 grams/d
Vitamins 15 micrograms/d
Iron 15 mg/d
Calcium 1300 mg/d
Zinc 8 mg/d
Gardeners who do heavy manual work
Table 4: Nutritional requirement of gardeners who do heavy manual work
Nutrients Gardeners involved in heavy manual work
Calories 2400 kcal/d
Fat 78 grams/d
Protein 60 grams/d
Carbohydrates 350 grams/d
Calcium 1500 mg/d
Iron 25 mg/d
Fiber 30 grams/d
Sodium 1800 mg/d
TASK 2
a. Tabular representation for showing the relationship between diet and health
Relationship of various food commodities with the health and diets of individuals are as
follows.
Table 1: Relationship between diet and health
Food Commodities Relation with health Principles of healthy eating
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Cereals  These are tasty and easily
consume huge amount of
calories which is beneficial for
health.
 Cereals are offered with
chocolate coating which bring
more taste to children
(Underwood, 2012).
 Excess of sugar in cereal is
not good for health.
 Cereals in breakfast are
healthy for individuals.
Milk  It works as important medicine
for curing from heart diseases,
blood pressure, etc
 Cow milk contain Vitamin D
which is good for bones.
 It maintains the quantity of
calcium in body and keeps
person healthy.
 Drinking milk on daily
basis leads to supply of
proteins in body.
 Yogurts, peanuts, soybeans
can be also added by
individuals i their diet with
milk (Willett, 2012).
Oats  Oats are rich source of fibres
which provides numerous
benefits to the individuals.
 It is beneficial in curing many
diseases such as diabetes
(Andrieu, Darmon and
Drewnowski, 2006).
 People suffering from
gluten intolerance should
add pure oats to their daily
diet.
 Daily use of oats in
breakfasts lowers the risk
of colorectal cancer.
Spanish  Spanish is good for eyes, regular
use of it improves the eyesight of
the children.
 It is rich source of minerals,
irons and vitamins
 Spanish is good for health,
dietitians recommend it to
add in daily life for good
health.
Eggs  Eggs are high in proteins,
healthy fats and nutrients.
 High-protein breakfast of eggs
 By adding eggs to daily
diet, individuals can loss
their weight.
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leads to reduce cravings and late
night snacking in teenage
children.
 Eggs feels individuals full
for 36 hours as compares
to the cereals (Flint and
et.al., 2012).
Wheat  Wheat is world's healthiest food.
 It reduces the risk of metabolic
syndrome.
 Bread, cakes, muffins etc
are sources of wheat.
Bananas  These consists good quantities of
carbohydrates and potassium
(Forbes, 2012).
 Adding bananas to daily
diet leads to increase
learning power.
b. Short and long term physiological and psychological effects of alcohol on the human body as
well as exploration of the effect of alcohol on the hospitality industry
The consumption of alcohol has made psychological and physiological effects of human
body. As per the given case, it can be advise to catering manager that he has to serve the alcohol to
the customers in a limited boundaries. The short and long term psychological and physiological
effects of alcohol are as follows (Gropper and Smith, 2012).
Physiological effects of alcohol consumption on body
Drinking too much alcohol has made the serious effect on health of a person. Thus, the
physiological effects of alcohol consumption on different body parts are as follows.
Brain: The consumption of alcohol has created a barrier between the body parts and brain which
affect the communication between them. The impact of this is it has brought the changes in
behaviour as well as mood of the person. It has harder to made the coordination between the brain
and other body parts (Halver and Hardy, 2002).
Heart: The increase consumption of alcohol can damage and affect the working of heart. The
disease of due to this are stroke, high blood pressure, cardiomyopathy etc. From the research, it has
been identified that by consuming the alcohol in a limited manner has prevent the heart of adult
from coronary heart disease ( Le Goff, Van Milgen and Noblet, 2002).
Liver: The high consumption of alcohol has affect the liver and increase the chances of different
kinds of diseases such as fatty liver, alcoholic hepatitis, cirrhosis etc.
Psychological effect of alcohol consumption on body
The psychological effect of alcohol consumption of body on a person are as follows.
 Unable to make the coordination between the brain and other functions of body.
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 Changing in sleeping pattern
 Increase level of depression and stress
 Mood swings and change in behaviour (Mehdi and et.al., 2013)
 Increase the chances of different kinds of diseases
 Damage the cells of body
 Directly made the impact of neurotransmitters and receptors of neurons Various cognitive effects
Effects of alcohol on hospitality industry
The hospitality industry has served the different kinds of beverages and drinks to its
customers in which alcohol is one of them. The effects of alcohol on hospitality industry are as
follows.
Advantages
 Increase the revenue of the firm's
 Increase market share (Mitchell, 2012) Raising in sales of different types of alcohol
Disadvantages
 Increase the rates of drinkers within the organization
 Increase the changes risk of health of the staff of the hotels
 Develop a bad image of the firm within the market (Underwood, 2012)
c. Accessing the use of diet in the treatment of several medical conditions
The diet treatment has also help in several medical conditions such as diabetes in following
manner.
Diabetes is a acute disorder which is due to irregularity of insulin hormone. It has varied the
glucose level in the blood of human body. Although it is a chronic diseases and it has not possible to
cure it in complete manner (Willett, 2012). But with the help of proper diet plan and treatment, it
can be easy to make the control over glucose level in blood. By using diabetes meal plan, the
catering manager can select the right food items for those customers who are facing diabetes
problems. The meal planning tools can be used such as carb counting, glycemic index etc for
selecting the food items. A proper and healthy diet had provided the benefits to the diabetic patients
to reduce the complications during taking the treatment. On the other hand, they have to include
various food items in the diet such as wholemeal, fruits, grains, vegetables etc (Braegger and et.al.,
2013). Therefore, with the help of effective diet treatment, it can be more effective as compare to
any kind of medical treatment in several medical conditions.
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TASK 3
a. Planning, developing and analyzing healthy palatable meals for given groups
 One day meal plan for an elderly, anaemic woman living alone including breakfast, lunch
and dinner.
Table 5: Meal plan for elderly and anaemic woman
Meal plan Nutrient Energy content
Breakfast In the meal plan elderly
and anaemic women
needs to intake food
with rich iron to reserve
their deficiency.
Breakfast will include 1
cup of iron-fortified
instant oatmeal, 4 table
spoon of raisins and 1
cup of orange juice.
This meal plan contains
13 mg iron and will
help in generating
vitamin C in plenty
(Tobias and et.al.,
2015).
Meal plan with
provide 200 grams
calories to
improve
absorption.
Lunch Lunch meal planning
will comprise, oast beef
sandwich on two slices
of iron-enriched bread,
1 cup slices of
strawberries and carrot,
a single container of
low fat yogurt.
This meal plan
comprises 5 mg of iron.
It will help in
increasing the
intake of calories
by 650 (Ritchie
and et.al, 2015).
Dinner Dinner will comprise
roasted chicken and 1
tsp. of margarine, 1 cup
of cooked lima beans.
5.6 mg of iron 549 calories will
be provided by
meal plan of
dinner.
 A vegetarian lunch menu for a teenager on a low income
Table 6: Lunch meal plan for vegetarian teenager on low income
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Meal plan Nutrient content Energy content
Lunch Vegetarian teenager
needs to be assure
about the intake of
enough iron, calcium,
vitamin D, vitamin
B12 and Zinc.
Regarding this in
lunch meal plan they
should include 2-4
whole meal bread
sandwich that includes
vegetable fillings, 1
container yogurt and 1
bowl salad including
slices of carrot,
tomatoes and
cucumber (Gaba,
2015).
One sandwich
contains 6% Vitamin
A, 0% vitamin C, 305
calcium and 14% iron
and total fat 33%. 1
Cup yogurt will
provide 2.82g fat,
45.67g carbs and
9.75g protein. Salad
provides 7.11 gram
fat, 7.32 carbs and
7.55 gram of protein
to teenagers.
287 calories in
sandwich, 243 calories
in yogurt and
123 calories in salad
(Heuer and et.al,
2015).
 An afternoon tea menu for a children’s birthday party
Table 7: Tea Menu for children's birthday party
Meal plan Nutrient content Energy content
Tea: Zinger tea
Sandwich: Cheese grill
sandwich, cucumber with
cream cheese, etc.
Desert: Apple pie and
chocolate mousse, etc.
Tea contains 1.82gm protein,
2.4 grams carbs.
Sandwich includes 9.15gm fat
and 17.52 gram protein.
Proposed desert will generate
35.4 gram of carbs, 6.2 grams
of fat, and 27.7 gram of
protein (DeBruyne, Pinna and
Whitney, 2015).
80 Kcal
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b) Modifying existing meals and menus to implement healthy eating principles
As a consultant of nutrition, the following recipes can be suggested from Sri Lanka so as to
implement the healthy principles of hospitality sector. Lamprais is one such dish that contains
boiled egg, soya, eggplant as well as symbol. These have been infused with spices like cloves and
cardamom. It is regarded as a very healthy dish that has a presence of all the nutrients. Further it is
baked instead of frying (Walker, 2015). Coconut curry is another such recipe that has been made
from red lentils followed by cooking it in coconut milk. It is further tempered with cumin, turmeric,
fenugreek and mustard seeds. It is regarded as a rich source of protein and has also got a presence of
many other dietary nutrients. Bel fruit juice also known as wood apple is the one that has a potential
to provide several health benefits to patients that include easy digestion. Gotu Kola symbol is also a
Sri Lanka side dish that can be consumed with any main meal. It has been regarded as a kind of
salad that has got a presence of high vitamin doses. It makes use of Gotu kola leaves that has got a
potential to give a tangy flavor to the salad (Alliance, 2015).
TASK 4
a. Evaluation of the effects of production methods on the nutritional value of food
As per the given scenario catering manager is using different methods of production of food
for over 900 people across five different dining rooms. So, evaluation of the effects of these
production methods on nutrition value of food are described as under:
Conventional large-scale cooking methods
It is one of the important method for producing food and it is an important way to cook food
at faster rate. This method follow a specific process including different stages such as balancing,
boiling, stir frying, etc. In this method generally food is cooked in a conventional oven which
circulate hot air around the food. Using this method catering manager can cook food at large scale
but due to the circulation of hot air on regular basis can overcook the food so, it can decline the
value of nutrition. Blanching cannot be properly cooked using this method of food production.
Using this method catering manager can maintain the nutrition value only when food contains mix
of healthy ingredients. This method cooks food only using the natural heating and without any kind
of smoke which helps in retaining natural and original juice of food and that helps in maintaining
nutritional value of produced food. This methods helps in making food lighter which is very
beneficial for digestion system of children (Markers of nutritional status, nutrition and food, 2008).
Sous vide
It is method of cooking food in vacuum sealed plastic pouches at very low temperature for
longer period of time. Overall, this method of cooking include precise control of cooking, water and
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oxygen and these three elements helps in maintaining nutrition content of food. So, cooked food of
Sous vide retains more vitamins and nutrients as compare to other methods of cooking such as
steaming and heating, etc. Heating methods reduce the Vitamin B, B2 and C but, in the sous vide
helps in retaining all these nutrition in cooked food (The Benefits of Sous Vide Cooking, 2015).
Additional fat is also not required for preventing the adhesion of proteins to cooking surfaces during
sous vide method. Therefore, it is a wonder method of food production which helps in maintaining
high level of nutrition.
Cook-chill
It is also one of the important method for cooking food and in this method food is cooked at
a temperature of 70-75 degree Celsius just for 2 minutes. It reduced the total cost for catering
manager because it is required low labor. It helps in maintaining nutrition in food products as well
as it is also beneficial because it requires low storage capacity for containing food (The cook chill
system for food preparation, 2015).
Microwave cooking
It is one of the important method for cooking food using microwave oven. This method
helps in cooking food in fast and quick way but it uses waves of energy which reduces large number
of nutrition of food. These waves includes similar waves of radio waves. Sometimes these waves
are good for retaining nutrition but sometimes these waves can harm the level of nutrition. This
method cooks food very quickly in shorter time and little amount of liquid and it helps in keeping
vitamins and minerals into food. It is also called one of the most nutritionally sound food
preparation methods (DeBruyne, Pinna and Whitney, 2015).
b) Comparing different nutritional principles involved in the given scenario
As per the given scenario involvement of the different principles and importance of nutrition
in different types of hospitality operations which are described as under: Client’s school for girls: School going girls have starting age of the growth and
development. As per the nutrition principle they require appropriate balance of nutrition in
their meal such as proteins, fats, carbohydrates, fibers, minerals and vitamins, etc.
Therefore, meal plan for school girls must include healthy and interesting options for girls
by which they can fulfill the required all the dietary requirement of school girls. Hospitality
management should not include any kind of soft drinks and instead of these they should
include juice4 of vegetables and fruit. It will helps in their growth and development by
proper balance of nutritious (Nutrition Guidance for Healthy Children Ages 2 to 11 Years,
2016).
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 Residential care homes for elderly individuals: In care home elderly individual are required
healthy food as per their medical and physical requirements. They should intake high ironic
food so, meal plan should focus on the same. Healthy food will helps in satisfying their
nutrition requirements. As per the nutrition principle menu plan should include food
products which can be easily digest with high or rich nutrition (Tobias and et.al., 2015)
 Fast food outlets: In the fast food outlets of the hospitality operations nutrition requirements
are generally ignored because they focus on taste and preferences of customers rather than
healthy and nutritious food. But, as per the principles of nutrition fast food outlets can
maintain the level of nutrition by using appropriate method of cooking instead of using only
heating, frying and backing, etc (Heuer and et.al, 2015)
c. Analysing materials that provides nutritional information and promotes concepts of healthy
eating
There are different methods which can help in promoting the concept of healthy food,
nutrition diet and eating habits. These methods include presentation of nutritional information to
customers and staff, nutrition education and communicating importance of a good diet to population
of different generation. Presentation of nutrition information to customers will help in increasing the
awareness of them about the requirement of nutrition for maintaining healthy body and growth and
development (Gaba, 2015). Along with this, presentation of nutrition information will also plays
important role in increasing information of staff members about the importance of cooking methods
and role of these methods in maintaining level of nutrition. Due to this awareness staff member will
use appropriate methods of cooking which will help in retaining necessary nutrition in food. Along
with this, most of the hospitality management and food and beverage education courses needs to
include appropriate education and training program for maintaining nutrition in food. Education
system will help in improving the knowledge and exeprinace4 of students for their future career in
hospitality sector. Along with this, arrangement of training and development sessions and
workshops on nutrition information will also help in increasing the awareness of students about the
healthy food and diet. It will help in improving the level of nutrition in food products and services
of hospitality sector (Walker, 2015).
CONCLUSION
As per the above analysis and findings diet and nutrition is one of the important part of the
health and fitness of every individual. These are directly associated with the health and diet of every
person. Research has also concluded that children, teenagers, young girls and elderly people needs
to follow different and specific meal plan as per their requirements of nutrition and diet. Further,
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hospitality management should follow different principles of nutrition at the time of using various
method of cooking food for maintaining level of nutrition in food products. There are different
methods of promotion of nutrition information and these include presentation of healthy food to
customers and staff members and education program for students, etc.
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