NUTRITION FOR HEALTH AND SOCIAL HSC O10 2023.ppt

NUTRITION FOR HEALTH
AND SOCIAL CARE
Unit HSC O10
Unit Code: F/508/3724
By:
Oguchi Martins Egbujor FHEA FCMI MBA
Oguchi Martins Egbujor FHEA FCMI MBA 1

Nutrition and Healthy Eating

The Aim
The aim of this unit is to provide learners with knowledge and
understanding of nutrition for health and social care.

Health Eating Healthy Live

The Learning Outcomes
LO1: Understand nutritional needs across the lifespan..
LO2: Understand the impact of diet on health and well-being.
LO3: Understand how the health and social care practitioner promotes
a healthy diet.

Healthy Diet

https://www.google.com/search?q=Protein&sa=X&sca_esv=55844177
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LO1
Understand nutritional needs across the
lifespan.

Protein

LO1.1: The Main Food Groups
• Starches/whole grains
• Meats (also poultry, fish, nuts, and seeds)
• Fruits and vegetables
• Dairy
• Fats.
https://www.nhsinform.scot/healthy-living/food-and-nutrition/eating-
well/vitamins-and-minerals/

Starches and Whole grains
Starches are complex
carbohydrates, which are made of
lots of simple sugars strung
together. Your body needs to
break starches down into sugars
to use them for energy. Starches
include bread, cereal, and pasta.
They also include certain
vegetables, like potatoes, peas,
and corn
Wholegrains are the seeds of
cereal plants such as wheat,
barley and rye. They have had
very little removed in processing
and contain all three parts of the
grain, so they contain a wide
range of nutrients; the bran, the
endosperms and the germ.
https://www.heartuk.org.uk/low-
cholesterol-foods/wholegrains-

Starches and Whole Grains

Wholegrain Products
Wholegrain products are foods
made with grains which have been
through some processing, but still
have most of their nutrients. For
example:
• Wholemeal bread, wraps, pittas
and chapatti
• Wholegrain breakfast cereals
such as wheat biscuits and
wheat flakes
• Wholewheat pasta
• Wholewheat couscous
• Wholemeal flour
• Bulgur wheat
• Rye bread and rye crackers
• Oat cakes – choose reduced or
low salt
• Muesli – choose unsweetened)
• Popped corn – choose plain
options, or options without salt
and sugar.

Meats and Poultry
Meat and poultry contain protein, which is important for growth and
development, and other nutrients your body needs, such as iodine,
iron, zinc and vitamin B12.
• Avoid processed meats to minimise your intake of salt and saturated
fat.
• Choose lean cuts of meat and poultry and follow the recommended
serving size.
• Make sure you cook and store meat and poultry safely.
• https://www.betterhealth.vic.gov.au/health/healthyliving/Meat-and-
poultry

Meats

Meats and Poultry

Fruits and Vegetables
Fruits and vegetables are low in fat, salt and sugar. They are a good
source of dietary fibre, which can make you feel fuller for longer. A diet
rich in vegetables and fruits can lower blood pressure, reduce the risk
of heart disease and stroke, prevent some types of cancer, lower risk of
eye problem.
https://www.google.com/search?q=fruits+and+vegetables&rlz=1C1AW
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12.5992j0j7&sourceid=chrome&ie=UTF-8

Types of Fruits
Fruit is the sweet, fleshy, edible
part of a plant. It generally
contains seeds. Fruits are usually
eaten raw, although some
varieties can be cooked. They
come in a wide variety of colours,
shapes and flavours. Common
types of fruits that are readily
available include:
• Apples and pears
• Citrus – oranges, grapefruits,
mandarins and limes
• Stone fruit – nectarines,
apricots, peaches and plums
• Tropical and exotic – bananas
and mangoes
• Berries – strawberries,
raspberries, blueberries,
kiwifruit and passionfruit
• Melons – watermelons,
rockmelons and honeydew
melons
• Tomatoes and avocados.

Types of Vegetables
Vegetables are available in many
varieties and can be classified into
biological groups or ‘families’,
including:
• Edible plant stem – celery and
asparagus
• Allium – onion, garlic and
shallot.
https://www.betterhealth.vic.gov.
au/health/healthyliving/fruit-and-
vegetables
• Leafy green – lettuce, spinach
and silverbeet
• Cruciferous – cabbage,
cauliflower, Brussels sprouts and
broccoli
• Marrow – pumpkin, cucumber
and zucchini
• Root – potato, sweet potato and
yam

Fruits and Vegetables

Dairy
Dairy products, which are also sometimes known as milk products or
lacticnia are foods, drinks and non-edible products made or derived
from the Milk of a mammal such as a cow, goat, ewe or water buffalo.
The Dairy Group includes milk, yogurt, cheese, lactose-free milk and
fortified soy milk and yogurt. The Dairy Group does not include foods
made from milk that have little calcium and a high fat content.
Examples of this are cream cheese, sour cream, cream, and butter.
https://erudus.com/editorial/the-food-agenda/what-are-dairy-foods

Dairy Products
Dairy products contain good amounts of protein, fat and vitamins and
minerals - particularly calcium, which promotes bone and teeth health.
The main dairy products are:
• Milk
• Cheese
• Butter
• Cream
• Yoghurt

Dairy

Dairy Products

Nutrients of Dairy Products
The Dairy Group provides many nutrients including:
• Calcium.
• Phosphorous.
• Vitamins A, D, and B12.
• Riboflavin.
• Protein.
• Potassium.
• Zinc.
• Choline.

Fats
Fat is a source of essential fatty acids, which the body cannot make
itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E.
These vitamins are fat-soluble, which means they can only be absorbed
with the help of fats. All types of fat are high in energy. A gram of fat,
whether it is saturated or unsaturated, provides 9kcal (37kJ) of energy
compared with 4kcal (17kJ) for carbohydrate and protein.
https://www.nhs.uk/live-well/eat-well/food-types/different-fats-
nutrition/

Fats

Saturated Fats
• Foods high in saturated fats
• fatty cuts of meat
• meat products, including
sausages and pies
• butter, ghee, and lard
• cheese, especially hard cheese
like cheddar
• cream, soured cream and ice
cream
• some savoury snacks, like cheese
crackers and some popcorns
• chocolate confectionery
• biscuits, cakes, and pastries
• palm oil
• coconut oil and coconut cream

Cholesterol and Saturated Fats
Cholesterol is a fatty substance
that is mostly made by the body in
the liver. It is carried in the blood
as:
1. Low-density lipoprotein (LDL)
2. High-density lipoprotein (HDL)
Eating too much saturated fats
in your diet can raise "bad" LDL
cholesterol in your blood, which
can increase the risk of heart
disease and stroke.
"Good" HDL cholesterol has a
positive effect by taking
cholesterol from parts of the
body where there's too much of
it to the liver, where it's disposed
of.

Polyunsaturated Fats
Polyunsaturated fats can also help lower the level of "bad" LDL
cholesterol in your blood. There are 2 main types of polyunsaturated
fats:
1. Omega-3
2. Omega-6
Some types of omega-3 and omega-6 fats cannot be made by your
body, which means it's essential to include small amounts of them in
your diet.

Omega-6 Fats
Omega-6 fats are found in vegetable oils and nuts, such as:
• Rapeseed
• Corn
• Sunflower
• Walnuts
• Almonds
• Cashews
• Flaxseed (Linseed)

Omega-3 Fats
Omega-3 fats are found in oily
fish, such as:
• Kippers
• Herring
• Trout
• Sardines
• Salmon
• Mackerel
• Most people get enough omega-
6 in their diet, but it is
recommended to have more
omega-3 by eating at least 2
portions of fish each week, with
1 portion being an oily fish.
• Sources of omega-3 fatty acids
suitable for vegetarians include
flaxseed (linseed) oil, rapeseed
oil, walnuts and egg enriched
with omega-3.

Fatty Vegetables and Nuts

Consuming Health Diet
WHO stated that consuming a healthy diet throughout the life-course
helps to prevent malnutrition in all its forms as well as a range of
noncommunicable diseases (NCDs) and conditions. However, increased
production of processed foods, rapid urbanization and changing
lifestyles have led to a shift in dietary patterns. People are now
consuming more foods high in energy, fats, free sugars and
salt/sodium, and many people do not eat enough fruit, vegetables and
other dietary fibre such as whole grains.
https://www.who.int/news-room/fact-sheets/detail/healthy-diet

Essential Nutrients
Every day, your body produces skin, muscle, and bone. It churns out
rich red blood that carries nutrients and oxygen to remote outposts,
and it sends nerve signals skipping along thousands of miles of brain
and body pathways. It also formulates chemical messengers that
shuttle from one organ to another, issuing the instructions that help
sustain your life.
https://www.helpguide.org/harvard/vitamins-and-minerals.htm

Vitamins and Minerals
Vitamins are organic substances, which means they're made by plants
or animals. Minerals are inorganic elements that come from soil and
water and are absorbed by plants or eaten by animals. Your body needs
larger amounts of some minerals, such as calcium, to grow and stay
healthy.
https://kidshealth.org/en/teens/vitamins-minerals.html

Vitamins and Minerals
• Whole grains
• Low-fat dairy products
• Lean meats
• Fish and
• Poultry are the best choices for getting the nutrients your body
needs.
https://kidshealth.org/en/teens/veggies-tips.html

Healthy Eating
Eating a healthy diet that includes lots of fruit, vegetables, whole grains
and a moderate amount of unsaturated fats, meat and dairy can help
you maintain a steady weight. Having a good variety of these foods
every day leaves less room for foods that are high in fat and sugar - a
leading cause of weight gain.
well/health-benefits-of-eating-well

LO1.2: The Components of a Healthy Diet
• Nutrients (carbohydrates, proteins, fats) and food sources
• Vitamins and minerals and food sources.

Essential Nutrients
There are six essential nutrients:
• Vitamins
• Minerals
• Protein
• Fats
• Water
• Carbohydrates
People need to consume these nutrients from dietary sources for
proper body function. Essential nutrients are crucial in supporting a
person's reproduction, good health, and growth

Two Categories of Minerals
Vitamins fall into two categories:
Fat Soluble and Water Soluble
(pronounced: SAHL-yuh-bul):
The Fat-Soluble Vitamins:
• A, D, E, and K —
These Vitamins dissolve in fat and
are stored in your body.
• The water-soluble vitamins — C
and the B-complex vitamins
(such as vitamins B6, B12, niacin,
riboflavin, and folate) — dissolve
in water. Your body can't store
these vitamins. Any B or C
vitamins that your body does
not use travels through the
bloodstream and is lost (mostly
when one urinates). So, you
need a fresh supply of these
vitamins every day

The Fat-Soluble Vitamins
The fat-soluble vitamins dissolve in fat and are stored in your body:
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K

The Water-Soluble Vitamins
The Water-Soluble Vitamins dissolve in water:
• Vitamins — C
• Vitamin B-complex (such as vitamins B6, B12, niacin, riboflavin, and
folate) — dissolve in water.
Your body cannot store these vitamins.
Any B or C vitamins that your body does not use travels through the
bloodstream and is lost (mostly when one urinates). So, we need a
fresh supply of these vitamins every day
https://kidshealth.org/en/teens/vitamins-minerals.html

Vitamin B12
Vitamin B12 helps your body:
• Make red blood cells and keep
the nervous system healthy
• Release energy from the food we
eat
• Process folic acid
Good sources include:
• Meat
• Fish - such as salmon and cod
• Shellfish
• Dairy foods
• Eggs
• Some fortified breakfast cereals

Folic Acid
Folic acid (also known as folate)
works with vitamin B12 to form
healthy red blood cells.
It can also help to reduce the risk
of central nervous system defects
- such as spina bifida - in unborn
babies.
Good sources of folic acid include:
• Broccoli
• Brussels sprouts
• Liver
• Spinach
• Asparagus
• Peas
• Chickpeas
• Fortified breakfast cereals

Vitamin C
Vitamin C (also known as ascorbic
acid) helps to:
• Protect and keep cells healthy
• Maintain healthy connective
tissue
• Heal wounds
Vitamin C is found in a wide
variety of fruit and vegetables.
Good sources include:
• Citrus fruit - including oranges
and grapefruit
• Red and green peppers
• Potatoes
• Strawberries, blueberries and
blackberries
• Green leafy vegetables - such as
broccoli and brussels sprouts

Vitamin D
Vitamin D helps to regulate the
amount of calcium and phosphate
in the body, important for bone,
teeth and muscle health.
Vitamin D is made by our skin
from sunlight and is also found in
small amounts in some foods.
Good sources of vitamin D
include:
• Oily fish – such as salmon,
herring and mackerel
• Red meat and offal - such as liver
and kidney
• Egg yolks
• Fortified cereals
• Soya products
• Spreads

Vitamin E
Vitamin E is a powerful
antioxidant that helps to:
• Repair damaged cells and
protect them from free-radicals
• Keep your skin and eyes healthy
• Strengthen your immune system
Good sources of vitamin E include:
• Plant-based oils - such as olive
and rapeseed
• Nuts and seeds
• Cereals and cereal products

Minerals
Your body needs certain minerals
to build strong bones and teeth
and turn the food you eat into
energy.
• As with vitamins, a healthy
balanced diet should provide all
the minerals your body needs to
work properly.
• Essential minerals include
calcium, iron and potassium
However, there are many more
minerals your body needs to
function, including:
• Beta-carotene
• Magnesium
• Phosphorus
• Silicon
• Sodium
• Sulphur

Calcium
There is more calcium in your
body than any other mineral.
Calcium helps to build strong
bones and teeth and regulate your
heartbeat. It also ensures your
blood clots normally, important
for healing.
Good sources of calcium include:
• Dairy foods - such as milk,
cheese and butter
• Green leafy vegetables – such as
broccoli and cabbage
• Fortified soya products
• Fortified cereals - including
bread
• Fish where you eat the bones –
such as anchovies and sardines

Iron
Iron helps your body make red
blood cells to carry oxygen around
your body.
• If you do not have enough iron
in your diet, you are at risk of
developing iron deficiency
anaemia.
Good sources of iron include:
• Meat – such as beef and liver
• Beans
• Nuts
• Dried fruit – (dried apricots)
• Wholegrains – such as brown
rice
• Fortified breakfast cereals
• Most dark-green leafy
vegetables – such as watercress
and curly kale

Potassium
Potassium helps the body control
the balance of fluids and keeps
your heart healthy and
functioning correctly.
Good sources of potassium
include:
• Fruit – such as bananas
• Some vegetables – such as
broccoli, parsnips and brussels
sprouts
• Pulses
• Nuts and seeds
• Fish and shellfish
• Meat

Carbohydrates
Carbohydrates, or carbs, are sugar molecules. Along with proteins and
fats, carbohydrates are one of three main nutrients found in foods and
drinks. Your body breaks down carbohydrates into glucose. Glucose, or
blood sugar, is the main source of energy for your body's cells, tissues,
and organs. There are three types of carbohydrates, namely:
1. Sugars
2. Starches
3. Fibre
https://medlineplus.gov/carbohydrates.html

The Three Types of Carbohydrates
Sugars.
• They are also called simple
carbohydrates because they are
in the most basic form. They can
be added to foods, such as the
sugar in candy, desserts,
processed foods, and regular
soda. They also include the kinds
of sugar that are found naturally
in fruits, vegetables, and milk.
Starches.
• They are complex carbohydrates,
which are made of lots of simple
sugars strung together. Your
body needs to break starches
down into sugars to use them for
energy. Starches include bread,
cereal, and pasta. They also
include certain vegetables, like
potatoes, peas, and corn

Starchy Food Sugar and Fibre

Fibre
Fiber is also a complex carbohydrate. Your body cannot break down
most fibres, so eating foods with fibre can help you feel full and make
you less likely to overeat. Diets high in fibre have other health benefits.
They may help prevent stomach or intestinal problems, such as
constipation. They may also help lower cholesterol and blood sugar.
Fibre is found in many foods that come from plants, including
• Nuts
• Seeds
• Beans
• Whole grains

Foods With Carbohydrates
• Grains, such as bread, noodles, pasta, crackers, cereals, and rice
• Fruits, such as apples, bananas, berries, mangoes, melons, and
oranges
• Dairy products, such as milk and yogurt
• Legumes, including dried beans, lentils, and peas
• Snack foods and sweets, such as cakes, cookies, candy, and other
desserts
• Juices, regular sodas, fruit drinks, sports drinks, and energy drinks
that contain sugar
• Starchy vegetables, such as potatoes, corn, and peas

Eating Carbohydrates
There is no one-size-fits-all amount of
carbohydrates that people should eat. This
amount can vary, depending on factors such as
your age, sex, health, and whether or not you
are trying to lose or gain weight. On average,
people should get 45 to 65% of their calories
from carbohydrates every day. On the
Nutrition Facts labels, the Daily Value for total
carbohydrates is 275 g per day. This is based
on a 2,000-calorie daily diet. Your Daily Value
may be higher or lower depending on your
calorie needs and health.
• https://medlineplus.
gov/carbohydrates.ht
ml

What Is Calorie
The amount of energy in food or
drink is measured in calories. Why
calories are important. You need
energy from calories for your body
to work properly.
Calorie information is often given
in kcals, which is short for
kilocalories. It may also be given in
kJ, which is short for kilojoules.
• For example, 1,000 calories will
be written as 1,000kcals.
https://www.nhs.uk/live-
well/healthy-weight/managing-
your-weight/understanding-
calories/

NHS Calorie Guide
As a guide:
1. An average man needs 2,500kcal a day
2. An average woman needs 2,000kcal a day
This could be different based on your:
• Age
• Weight
• Height
• How much exercise you do

Calories

Proteins
• Protein is used by your body to
build and repair bone, cartilage
and tissue and to make
enzymes, hormones and other
chemicals your body needs.
• Your body needs a variety of
protein from different sources to
get the right mixture of amino
acids (used to build and repair
the body's cells).
https://www.nhsinform.scot/healt
hy-living/food-and-
nutrition/special-diets/vegetarian-
and-vegan-diets#protein

Sources of Proteins
Good sources of protein for vegetarians and vegans include:
• Pulses and beans
• Cereals - such as wheat, oats and rice
• Soya products - such as tofu, unsweetened soya drinks and textured
soya protein (soya mince)
• Nuts and seeds
Vegetarians (but not vegans) can also get protein from:
• Eggs
• Lower-fat dairy products - such as milk, cheese and yoghurt

Protein

Fats
Fat is a source of essential fatty acids, which the body cannot make
itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E.
However, too much fat in our diet can be bad for our health. All types
of fat are high in calories and provide 9kcal per gram, more energy per
gram compared to protein and carbohydrate, which contain around
4kcal per gram, or alcohol (around 7kcal per gram). Eating a lot of fatty
foods can make it easy to consume more calories than we need, and
over time, this can lead to weight gain.
https://www.nhs.uk/live-well/eat-well/food-types/different-fats-
nutrition/

Omega-6 and Omega-3 Fats
One type of omega-6 fat called
linoleic acid is an essential fatty
acid, which means that our bodies
cannot make it from other fats
and so we must get it from our
diet. Omega-6 fatty acids are
found in vegetables oils (such as
rapeseed, corn, sunflower) and
some nuts. In the UK we typically
get enough omega-6 fats in our
diet.
The most important omega-3 fats
are the long chain omega-3 fats
like eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA)
which may help lower our risk of
heart disease, and also contribute
to normal visual and brain
development in babies during
pregnancy. Oily fish such as
salmon, mackerel, sardines and
trout are rich sources of long
chain omega-3 fats.

Omega-3 Fats cont.
Healthy eating guidelines in the UK advise we eat two portions of fish
(2 x 140g) a week, one which should be an oily type. However, we
know that UK intake of oily fish is far lower than the recommended
amount. Long chain omega-3 fats are also found in eggs and, in smaller
amounts in meat.
https://www.nutrition.org.uk/healthy-sustainable-diets/fat/#typesoffat
https://www.nutrition.org.uk/healthy-sustainable-diets/fat/#howmuch

Fats

LO1.3: Current Nutritional Guidelines for a
Healthy Diet
• World Health Organization
• National Health Service
• Department of Health
• National Institute for Health and Care
• Excellence
• Reference Intakes.

WHO Action Plan 2030
The "Global action plan on physical activity 2018–2030: more active
people for a healthier world" provides effective and feasible policy
actions to increase physical activity globally. WHO published ACTIVE a
technical package to assist countries in planning and delivery of their
responses. New WHO guidelines on physical activity, sedentary
behaviour and sleep in children under five years of age were launched
in 2019.
https://www.who.int/publications/i/item/9241592222

Healthy Living
The World Health Assembly welcomed the report of the Commission
on Ending Childhood Obesity (2016) and its 6 recommendations to
address the obesogenic environment and critical periods in the life
course to tackle childhood obesity. The implementation plan to guide
countries in taking action to implement the recommendations of the
Commission was welcomed by the World Health Assembly in 2017.
https://www.who.int/news-room/fact-sheets/detail/obesity-and-
overweight

WHO Nutrients Guidelines
A healthy diet includes the following:
• Fruit, vegetables, legumes (e.g. lentils and beans), nuts and whole
grains (e.g. unprocessed maize, millet, oats, wheat and brown rice).
• At least 400 g (i.e. five portions) of fruit and vegetables per day (2),
excluding potatoes, sweet potatoes, cassava and other starchy roots.

LO1.4: Nutritional Needs Across the Life
Stages
Nutritional Needs:
• Balanced diet for growth and health
• Nutrient and hydration requirements.
Life Stages:
• Infants
• Children
• Adolescence
• Early, middle and late adulthood (consider: males, females,
pregnancy).

Nutrition and Hydration
Good nutrition involves having the right balanced foodstuff in our diet.
Care Standards 8 requires Health and Social Care practitioner to
promote good nutrition and hydration.
https://dsdweb.co.uk/care-certificate/standard-8-fluids-and-nutrition/

Fluids and Nutrition
Standard 8 of the Care Certificate discusses food and drink, or fluids
and nutrition. It explores the importance of fluids and nutrition and
ensuring individuals have access to food and drink in line with their
care plan. It is split into three learning outcomes, each comprising of
several assessment criteria.

Lifecycle Nutritional Requirements
Infant to Children:
Increased requirements:
• Energy,
• Protein,
• Essential fatty acids
Adolescence
• Increased requirements: energy,
protein, calcium, phosphorus,
magnesium, zinc (females only)
• https://nutritionguide.pcrm.org/
nutritionguide/view/Nutrition_G
uide_for_Clinicians/1342043/all/
Nutritional_Requirements_throu
ghout_the_Life_Cycle

Healthy Dietary Food for Adult
• Fruit,
• Vegetables,
• Legumes (e.g. lentils and beans),
• Nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat
and brown rice).
• At least 400 g (i.e. five portions) of fruit and vegetables per day (2),
excluding potatoes, sweet potatoes, cassava and other starchy roots.

Infants and Young Children
For infants and young children
In the first 2 years of a child’s life, optimal nutrition fosters healthy
growth and improves cognitive development. It also reduces the risk of
becoming overweight or obese and developing NCDs later in life.

LO2
Understand the impact of diet on health and well-being.

LO2.1: Factors Which Influence Dietary Intake
Special Dietary Requirement:
1. Intolerances
2. Allergies
3. Medical
4. Religious
5. Cultural
6. Reparation
• Socio-economic
• Cost
• Location
• Life stage
• Level of activity
• Preferences
• Availability
• Ill-health.

Factors Influencing Dietary Intake
There are various factors
influencing dietary intake of
individuals and society at large
• Attitudes
• Beliefs
• Knowledge of food
• Education
• Income
• Employment
• Biological determinants such as
hunger, appetite, taste and
Palatability
• Cost and income
• Accessibility and availability
• Time constraints
• Social class
• Socio-economic
• Availability of money

Factors Influencing Dietary
Intake
https://www.healthknowledge.org.uk/public-health-textbook/disease-
causation-diagnostic/2e-health-social-behaviour/social-behavioural-
determinants

Dietary Intake and Affordability

LO2.2: The Impact of Dietary Intake on Health
and Well-being
Balanced Diet
• Growth and development
• Energy
• Increased immunity
• Versus
Unbalanced Diet
• Illness
• Disease
• Malnutrition
• Obesity
Long-term Impacts
Short-term Impacts.

Impact of Healthy Diet
A healthy diet rich in fruits, vegetables, whole grains and low-fat dairy
can help to reduce your risk of heart disease by maintaining blood
pressure and cholesterol levels. High blood pressure and cholesterol
can be a symptom of too much salt and saturated fats in your diet.
well/health-benefits-of-eating-well

Well-Balanced Diet
A well-balanced diet provides all of the:
• Energy you need to keep active throughout the day
• Nutrients you need for growth and repair, helping you to stay strong
and healthy and help to prevent diet-related illness, such as some
cancers
Keeping active and eating a healthy balanced diet can also help you to
maintain a healthy weight.

Key Messages on Type 2 Diabetes
• Type 1 and type 2 diabetes occur when sugar in the blood cannot be
used properly, and this can cause serious health complications.
• About 90% of people with diabetes have type 2 diabetes.
• Type 2 diabetes is strongly linked with overweight and obesity and
can be prevented.
• Although there are several risk factors for type 2 diabetes that are
beyond control, eating a healthy, varied diet, being physically active
and losing weight (if necessary) can greatly help to reduce the risk of
developing this condition.
https://www.nutrition.org.uk/health-conditions/type-2-diabetes/

Diabetic Diet

LO3
Understand how the Health and Social Care Practitioner Promotes a
Healthy Diet.

LO3.1: How Initiatives Promote Health Eating
• Local Initiatives
• National Initiatives
• Global Initiatives
• Current initiatives as relevant to Home Nation.
• https://www.family-action.org.uk/what-we-do/children-
families/change4lifeservice/

Healthy Weight, Healthy Lives
The 2008 Healthy Weight, Healthy Lives: A Cross Government Strategy
for England announced £372 million for a major cross-government
programme of measures, including increased funding for pregnancy
and early years, promoting a culture of healthy eating in schools and
building more cycle lanes and safe places to play. Fundamentally a
prevention strategy, it sets out to change the behaviours and
circumstances that lead to weight gain, rather than a weight-loss
programme for the already obese.
https://navigator.health.org.uk/theme/healthy-weight-healthy-lives-
cross-government-strategy-england-document

Healthy Weight, Healthy Life

Change4life
Launched in January 2009, Change4Life focuses on prevention and aims
to change the behaviours and circumstances that lead to weight gain,
rather than being a weight-loss programme for the already obese. This
led to the creation of a three-year marketing strategy to drive,
coax, encourage and support people through each stage of the
behaviour change journey. In its first year, Change4Life focused
on families, particularly those with children under 11. In years two
and three, the campaign has expanded to address other at-risk
groups.
https://www.thensmc.com/resources/showcase/change4life

The National Initiative on Obesity

The 5 A Day NHS Campaign
The 5 A Day campaign is based on advice from the World Health
Organization (WHO), which recommends eating a minimum of 400g of
fruit and vegetables a day to lower the risk of serious health problems,
such as heart disease, stroke and some types of cancer.
https://www.nhs.uk/live-well/eat-well/5-a-day/why-5-a-day/

The 5 A Day NHS Campaign

The Five Alive Initiative
The Five Alive Challenge invites
you to eat 150 servings of fruits
and vegetables in one month (5 a
day). Swap out less healthy,
calorie-rich foods for fruits and
vegetables, increasing the amount
of nutrition you receive and
decreasing the number of empty
calories.
https://www.wellright.com/projec
t/five-alive
Here are some examples:
• – 1 serving of fresh fruit (tennis
ball)
• – ½ cup of fresh fruit juice
• – ¼ cup of dried fruit
• – 2 Tbsp raisins
• – ½ cup cooked vegetables
• – 1 cup of vegetable juice
• – 2 cups of raw leafy greens
• – 2 medium carrots

The Five Alive Initiative

The Five Alive Video
https://www.youtube.com/watch?v=YDfoHHZ
wxG8

LO3.2: How the Health and Social Care
Practitioner Promotes a Healthy Diet
• Education
• Informed choices
• Empowerment
• Modelling
• Access and availability
• Nutritional planning.

Education on Dietary Intake
The social marketing programme aims to:
• Create a societal movement in which everyone plays their part,
helping to create fundamental changes to those behaviours that can
lead to people becoming overweight and obese
• Create a segmentation model that would allow resources to be
targeted to those individuals most in need of help (i.e. whose
attitudes and behaviours place their children most at risk of excess
weight gain)
• Provide insight into why those individuals hold the attitudes and
behave as they do

Strategy To Meet Aim and Objectives
• Create a communications campaign to change those attitudes
• Provide ‘products’ (such as handbooks, questionnaires, wall charts
and web content) that people could use to help them change their
behaviours
• Signpost people to services (such as breastfeeding cafés,
accompanied walks, free swimming and cookery classes)
• Bring together a coalition of local, non-governmental and commercial
sector organisations to use their influence to change behaviour
https://www.thensmc.com/resources/showcase/change4life

Modelling Dietary Intake

Promoting Healthy Eating
Practitioners can promote healthy eating through modelling healthy
eating by123:
• Including children in making good food decisions
• Showing children how to make good decisions by making good ones
yourself
• Encouraging healthy eating by focusing on health instead of weight or
body size
• Making mealtimes relaxed and comfortable
• Sitting and eating with the children
https://www.wikihow.health/Role-Model-Healthy-Eating

Modelling Dietary Intake

Modelling and Education on Healthy Eating
• Early Year Approach to healthy eating
• https://www.earlyyearscareers.com/eyc/latest-news/early-years-
settings-approach-to-keeping-children-healthy/
• Promoting childhood education on healthy eating
• https://heas.health.vic.gov.au/resources/promoting-healthy-
eating/promoting-healthy-eating-in-early-childhood-education-and-
care-services/
• Role Model Healthy Eating
• https://www.wikihow.health/Role-Model-Healthy-Eating

Promoting Healthy Eating

Promoting Health Eating Early

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