Diet
Learning objectives
• To learn the importance of the 7 key food groups;
• To appreciate the importance of a balanced diet;...
Balanced diet
• What does this mean?
• Why do we need food?
7 Food groups
• What are they?
Nutrition Problems
• What is malnutrition?
• What is meant by deficiency diseases?
• What are the problems of:
• Overeatin...
Food group uses Sources deficiencies
Vitamins various various Various
Minerals various various various
Complete the table!
Vitamins
• Chemicals with specific functions
Vitamin Use source Deficiency
Minerals
Name use source deficiency
Digestion
• Why must we digest our food?
• Where does it take place?
• Which other organs are involved?
• Which chemicals ...
Terms
• Calories(in fact kilocalories)/kilojoules.
• Measures of available energy content of food. 1 Kcal =
4.2 K j
• Dail...
DRVs
• RNI Reference Nutrient Intakes – used for
proteins vitamins and minerals to show how
much most people need.
• EAR E...
Age males females age males females
Mj kcal Mj kcal Mj kcal Mj kcal
0 – 3 mo 2.28 545 2.16 515 11 – 14 yr 9.27 2220 7.72 1...
Health plan related work
• Dietary analysis
• Keep a dietary record for three days
• Record all food you consume including...
Dietary analysis Rubric
marks Dietary data Analysis Evaluation Target setting
1 Data collected for most meals At least tot...
Example calculation
• Breakfast 100g granola (25g = 125 Kc)
• 50g (1/2 serving) milk semi-skimmed (1
serving 150 Kc)
• 1 b...
Eating disorders
• What are they?
Why do eating disorders happen?
• Triggered by poor eating habits
• Possibly linked to poor self-esteem
• Harder to treat ...
Team work presentations
• Topics Overeating, Anorexia, Bulimia, Vigorexia,
Fussy eating.
• Each team must produce a power ...
Rubric for eating disorders presentation
• Information
• Must be correct and include:
• Symptoms
• Possible outcomes for a...
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13. diet

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13. diet

  1. 1. Diet
  2. 2. Learning objectives • To learn the importance of the 7 key food groups; • To appreciate the importance of a balanced diet; • To understand the concept of deficiency diseases and eating disorders; • To research information on nutrition and use guideline values provided; • To prepare for the dietary analysis part of the Health Plan
  3. 3. Balanced diet • What does this mean? • Why do we need food?
  4. 4. 7 Food groups • What are they?
  5. 5. Nutrition Problems • What is malnutrition? • What is meant by deficiency diseases? • What are the problems of: • Overeating? • Undereating? • What is an intolerance? • What is an allergy? • What is an eating disorder?
  6. 6. Food group uses Sources deficiencies Vitamins various various Various Minerals various various various Complete the table!
  7. 7. Vitamins • Chemicals with specific functions Vitamin Use source Deficiency
  8. 8. Minerals Name use source deficiency
  9. 9. Digestion • Why must we digest our food? • Where does it take place? • Which other organs are involved? • Which chemicals are involved?
  10. 10. Terms • Calories(in fact kilocalories)/kilojoules. • Measures of available energy content of food. 1 Kcal = 4.2 K j • Daily calorie needs calculated from BMR (basal metabolic rate) • RDA Recommended Daily Allowance (for things that aren’t too good for you) • DRV Dietary reference values estimates of amounts of each food group needed by different groups of people
  11. 11. DRVs • RNI Reference Nutrient Intakes – used for proteins vitamins and minerals to show how much most people need. • EAR Estimated average requirement is used most for energy • LRNIs Lower Reference Nutrient intakes below which are certainly not enough for most people. • Table of RNIs for vitamins and minerals uploaded to blackboard. Use them for informing your dietary analysis.
  12. 12. Age males females age males females Mj kcal Mj kcal Mj kcal Mj kcal 0 – 3 mo 2.28 545 2.16 515 11 – 14 yr 9.27 2220 7.72 1845 4 – 6 mo 2.89 690 2.69 645 15 – 18 yr 11.51 2755 8.83 2110 7 – 9 mo 3.44 825 3.2 765 19 – 50 yr 10.6 2550 8.1 1940 10 – 12 mo 3.85 920 3.61 865 51 – 59 yr 10.6 2550 8 1900 1 – 3 yr 5.15 1230 4.86 1165 60 – 64 yr 9.93 2380 7.99 1900 4 – 6 yr 7.16 1715 6.46 1545 65 – 74 yr 9.71 2330 7.96 1900 7 – 10yr 8.24 1970 7.28 1740 74+ yr 8.77 2100 7.61 1810 Estimated average requirements for energy
  13. 13. Health plan related work • Dietary analysis • Keep a dietary record for three days • Record all food you consume including snacks • Record calories and other nutrition information directly from packet • Or weigh food consumed and try to list ingredients and proportions in home prepared meals. • Try to avoid eating out as this makes it more difficult. • Look up calories/kilojoules for foods on the internet, where you don’t have information. • Remember to take into account weight and calories. • With this information we will proceed in class. • Record sheet on blackboard – print out at least 3
  14. 14. Dietary analysis Rubric marks Dietary data Analysis Evaluation Target setting 1 Data collected for most meals At least total calories worked out Some evidence of sources used to calculate intake. A key are a of concern identified 2 Data collected for all meals over 3 days Total calories realistically worked out Sources clearly well used to calculate intake All key areas of concern identified 3 Realistic attempts to weigh food intake Some attempt at calculating consumption of other major food groups Sources identified for use in evaluating intake At least one goal set 4 Most food broken down into weights of components Relatively accurate calculations made supported by data Aspects of food intake correctly evaluated using levels found in literature A goal clearly set for each key area of concern and some attempt at an action plan made 5 All food weighed and broken down into proportions of each food type present Detailed calculations of each food group Diet fully evaluated in light of information on desirable levels found in literature Action plan made for each of the targets set.
  15. 15. Example calculation • Breakfast 100g granola (25g = 125 Kc) • 50g (1/2 serving) milk semi-skimmed (1 serving 150 Kc) • 1 banana (105 calories) • Granola = 125 x 4 = 500Kc • Milk = 150/2 = 75 Kc • Banana = 105 • Total = 680Kcalories
  16. 16. Eating disorders • What are they?
  17. 17. Why do eating disorders happen? • Triggered by poor eating habits • Possibly linked to poor self-esteem • Harder to treat in abuse victims • Links to autistic spectrum • Links to dieting • Links to pressure from society • Commonest in wealthy white people • Anorexia 10x commoner in girls
  18. 18. Team work presentations • Topics Overeating, Anorexia, Bulimia, Vigorexia, Fussy eating. • Each team must produce a power point or play or other way in which they communicate the key issues surrounding their topic of research. • Explain • what it means, • what is thought to cause it, • health issues resulting from it and • how it can be managed.
  19. 19. Rubric for eating disorders presentation • Information • Must be correct and include: • Symptoms • Possible outcomes for a person’s health • Available treatment options • Role of supporting people, i.e. health care professionals and family and friends • Reasons why person may have developed the problem. • Possible 10 • Presentation • Marks will be awarded for: • Clarity of slides • Clarity of verbal explanation • Ability to answer questions • Sensitivity • Correct English (slides must be spell and grammar checked) • Imaginative, skillful or innovative presentational devices that engage the audience. • • Possible 10

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