Report on Nutrition for Health and Social Care (Unit 21)

This report delves into the critical aspects of nutrition for health and social care, starting with the fundamental concept of nutritional health, which emphasizes the intake of essential minerals, vitamins, and fats. The report explores the characteristics of nutrients, categorizing them into macr...Read More

UNIT 21: Nutrition for Health and
Social Care

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1 ...........................................................................................................................................3
P1 Concept of nutritional health.................................................................................................3
P2 Describe the characteristics of nutrients and their benefits to the body ...............................4
TASK 2 ...........................................................................................................................................5
P3 Using a case study in HSC setting explain six influences on dietary intake ........................5
TASK 3 ...........................................................................................................................................6
P4 Use a table to summarise one week quantitative analysis ....................................................6
P5 Prepare one week dietary plan that will improve nutritional value of individual .................7
CONCLUSION ...............................................................................................................................7
REFERENCES ...............................................................................................................................9

INTRODUCTION
Nutritional health is defined as food intake that includes all necessary minerals, vitamins
and fats. In the following report different topics covered are concept of nutritional health,
characteristics of nutrients and their benefits. This also has discussion about influence on dietary
intake and one week dietary plan for improving nutritional value of an individual.
TASK 1
P1 Concept of nutritional health
The nutrients and their function are mentioned below -
Food Type Concept of Function
Protein rich foods Building Blocks
Carbohydrate rich foods Fuel
Vegetables and fruits Protectors and Helpers
Nutritional health refers to eating variety of food that provides nutrients for maintaining
health and getting energy. It is essential for everyone to eat nutritional food and especially for ill
people it is advisable to intake nutritional food to stay fit (Killer and et. al., 2017). There are
several building blocks of the body which includes proteins, carbohydrates and fats. Proteins are
required for growing baby, adolescents and repairing blood, damaged skin and other parts of the
body. There are some parts in body which develops and grow continuously such as blood and
skin. Thus adults also need nutrients for these parts. Calcium is known as the building block of
bones and iron is called as building block of blood. The blood cells of human body lasts for few
months thus body needs proteins and iron for making new blood. Nutrients are needed by a body
for doing daily activities of life. The following table shows some examples where an individual
requires nutrients-
Symbol Functions
Children Stacking Blocks Food and protein as building block
Running Child Carbohydrates for energy and food for fuel
Growing Child Growth for good nutrition

Child Flexing muscle Protein for strength and growth
Food rainbow Minerals, vitamins and phytochemicals which
work as protectors and helpers. This helps
body to glow.
Blood droplet Healthy blood by eating food rich in iron.
Skeleton Calcium rich food
Three current nutritional issues
The three different current issues of nutrition are listed below - Nausea – This is a feeling of sickness which can include vomiting. Heartburn – These are occurred when an individual is not taking proper nutrients.
 Decreased appetite – One of the nutritional problem is decreased appetite.
P2 Describe the characteristics of nutrients and their benefits to the body
There are basically two types of nutrients i.e. micro nutrients and macro nutrients
involved in diet (Palma-Duran and et. al., 2017). The different types of macro nutrients and
micro nutrients are explained below -
Macro nutrients Protein – This is present in pork, beef, chicken, meat, fish, eggs, soyabeans and other
legumes. Protein helps in providing amino acids to the body. These acids are known as
building blocks of proteins and these are required for development, growth and repairing
and maintenance of body tissues. Proteins helps body to repair damaged tissues, provide
structure to bones and muscles and helps in fighting against infection. Carbohydrates – These helps in providing energy and fuel to the body. Different food
that contains carbohydrate are chayote, corn, plantains, beans, tortilla, potatoes, rice, etc.
Carbohydrates are needed by an individual for performing daily activities in an effective
manner. Carbohydrate are essential for pregnant women and growing children. Other
benefits of this are maintaining body temperature, digesting food and keep the heart
beating.

 Fats – The dietary fats are present in coconut, oils, cheese, nuts, fishes, and these helps in
providing structure to cell and membranes of the body. Fats are necessary for absorbing
fat soluble vitamins. Fats are also necessary for healthy lungs and eyes.

Micronutrients
Minerals and vitamins are food components which helps in supporting health of a person.
This helps in improving metabolism and neurological functions. Vitamins helps in wound
healing, energy production, skin health, bone formation, eye health and immunity. Minerals help
in maintaining cardiovascular health and provide structure to skeleton. Vitamin A helps in
increasing efficiency of eyes. Magnesium and calcium helps muscles and blood vessels to relax
and prevent cramps (Richard and et. al., 2017). This is helpful for people having high blood
pressure. Vitamin C is helpful in healing wounds and increasing ability of body to fight against
germs.
TASK 2
P3 Using a case study in HSC setting explain six influences on dietary intake
The case discussed in this part includes a person of 58 years. He is a well established
man. This person weighed around 160 Kg. He diagnosed with morbid obesity and obstructive
sleep apnea. This person was involved in alcohol intake since many years and inefficient diet. At
the present age, he is suffering from Hypothyroidism. There was lack of understanding related to
obesity and this makes difficult for this person to manage his health. When this person was taken
to hospital, doctor asked him to take proper balanced diet and regular exercising. On the first
visit to doctor, patient was advised to eliminate some carbohydrate food items from his daily
diet. This man was given restrictions in calorie content and diet plan. The plan was specially
designed on the basis of health condition of this person as he was suffering from hypertension
and obesity (Gorostegi-Anduaga and et. al., 2018). The man was asked to drink water with a
slice of lemon. He should avoid consumption of alcohol or diet sodas. If this man will get
medication for his hypertension then automatically, his weight will decrease. This person was
asked to provide his food requirements to doctor regularly so that proper diet plan will be
managed for this man. The resting metabolic rate of man was measured to be approximately
1729 Kcal and physician suggested a diet in the range of 1100 Kcal- 1500 Kcal. By doing this,
man will consume a deficit of around 400Kcal in a day. Also there must be some physical
activity involved in his daily routine. This will help to improve metabolism rate and reduce
weight. In dietary plan, this man must include food like chicken, salmon, apricots, whole grains,

broccoli, almonds, skimmed milk, sprouts, etc (Sabatino and et. al., 2017). This will help in
improving health of this man in less time.
TASK 3
P4 Use a table to summarise one week quantitative analysis
There are different meal plans that can help an obese person to maintain his aim of
weight loosing (Kim and et. al., 2017). Some of them are given below-
Clean eating meal plan
The following diet plan is an effective obesity busting diet plan. This diet plan is mentioned
below -
 Breakfast: Chia seeds, Sliced strawberries, Yogurt berry bowl made from Greek yogurt
and chopped walnuts
 Morning snack: Mango salsa and Sprouted-grain toast with cottage cheese
 Lunch: Brown rice, Salmon hand rolls and edamame
 Afternoon snack: Banana with flaxseed
 Dinner: Turkey taco lettuce wraps
High Protein Diet Meal Plan
This diet is for individuals that are focusing on consuming satiating protein (Jager-Wittenaar and
Ottery 2017). The diet plan is given below-
 Breakfast: Parmesan cheese omelet and Broccoli
 Morning snack: Plum
 Lunch: Butternut squash soup with chickpeas and avocado
 Afternoon snack: Kiwi Dinner: Citrus-poached salmon with brown rice and asparagus
Low-fat, low sodium meal Plan
This is a diet that is effective for an obese as well as heart patient. This diet plan is listed below -
 Breakfast: Cooked oatmeal with banana, walnuts, and skim milk
 Lunch: Low-fat plain yogurt with flaxseed, Melba toast crackers, peach halves, raw
broccoli and cauliflowers

 Dinner: Salmon, salad greens with low-fat salad dressing and sunflower seeds, green
beans with almonds, skim milk and an orange
 Snacks: Skim milk, animal crackers
The above plan will help obese person to intake healthy food. It is important for
physicians and doctors to provide an effective diet plan to patients (Woo, 2018). Food intake is
the most important factor that affects health of a person.
P5 Prepare one week dietary plan that will improve nutritional value of individual
The following table shows healthy diet intake that will help person to stay healthy.
G/Portion Energy (Kcal) Protein(g) Carbohydrate
s(g)
Fat (g)
Pulses 30 100 6 15 0.7
Cereals and
Millets
30 100 3 20 0.8
Egg 50 85 7 - 7
Milk
products
100 70 3 5 3
Meat/fish/
chicken
50 100 9 - 7
Green leafy
vegetable
100 46 3.6 - 0.4
Roots and
Tubers
100 80 1.3 18 -
Sugar 5 20 - 5 -
Fats and oils 5 45 - - 5
Other
vegetables
100 28 1.7 - 0.2
Fruits 100 40 - 10 -

CONCLUSION
From the above discussion it is analysed that it is important for an individual to consume
a balanced diet. This will help in staying fit and doing all daily activities in effective manner. A
balanced diet is essential for a person and diet must contain proteins, carbohydrates, fats,
vitamins and minerals. If an individual is having health problem then diet intake changes
accordingly.