REHIS Food and Health course, Lesson 1 an introduction

1. tein, fat and fibre LEARNING INTENTIONS Students will have an understanding of the function of food and maintaining good health.
REHIS FOOD & HEALTH
L1
An Introduction to
Food and Health

2. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Introduction
Nutrition is vital to health and a good understanding of
food, nutrition and health is especially important to
anyone involved in the provision of food or health care.

3. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
What do we know about the Scottish diet?
• High in saturated fat, sugar and salt
• Low in fibre
• Low in fruit and vegetables,
wholegrain starchy foods and oily fish
Eating a poor diet leads to poor health.
It is an unhealthy or unbalanced diet that causes health problems,
for example, a diet containing no fruit and vegetables.

4. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
What do we know about the Scottish diet?
• High in saturated fat and sugar and salt
• Low in fibre
• Low in oily fish
• Low in fruit and vegetables
• Eating a poor diet leads to poor health(physical and mental)
• Disadvantages - early death and disability
Costs:
• Hospital/health services
• Individual quality of life
• Early bereavement
• Disability
• Lowered life expectancy
• Lowered productivity
• Disease

5. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Eating a poor diet leads to increased risk of:
Heart disease
Stroke
Some cancers
High blood pressure
Obesity
Type 2 diabetes
Tooth decay
Osteoporosis.

6. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Food and health
Currently in Scotland
• Almost two thirds of adults are overweight or obese
• Around a third of children are overweight or obese
• Heart disease (heart attacks -coronary heart disease) is
one of the biggest killers in Scotland
• There are increasing levels of type 2 diabetes
• Cancer affects more than 1 in 3 people.
Being overweight or obese increases the risk of type II diabetes, 13 types of cancer,
heart disease and stroke. The risk of getting theses diseases can be lowered by
adopting a healthy lifestyle which includes eating a balanced diet.
2 out of 3 adults
are either overweight or obese
30%
of children at risk
of being overweight or obese

7. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
How our diet is making us ill
It’s not only being overweight or obese that causes health problems
Common diseases where diet is a contributory factor:
6,615 - deaths from coronary heart disease in 2018
2,072 - deaths from stroke in 2018
29%of the adult population have high blood pressure in 2019
29% of primary 7children had obvious dental decay in 2019

8. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
What is a ‘healthy diet’?
Eating the right amount of food for how
active you are (in the right proportions).
Eating a range of foods to make sure you
are getting a balanced diet.

9. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Eatwell Guide

10. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Influences on food choice
Food Choice things to think about:
• Why do we eat what we eat?
• What influences your choice?
• Can you think of anything that makes it difficult to eat a healthy diet?

11. n food choices LEARNING INTENTIONS Students will have an understanding of the links between food and health.
Food Diaries
Food diaries are a good way think about what influences food choice and
any barriers that people may face.
Complete a food diary for the previous day’s food consumption (a blank food
diary is provided as a handout)
You do not have to share this unless they want to do so.
When you write your food diary for yesterday consider what affected your
food choices,
e.g.
money,
family likes/dislikes,
cooking skills/facilities,
mood, time,
where you ate
and who you ate with.