Health And Social Essay

6001 words - 25 pages

Unit 21:

Nutrition for Health and
Social Care

Unit code:


QCF Level 3:

BTEC Nationals

Credit value:


Guided learning hours: 60
Aim and purpose
This unit aims to give learners an understanding of current thinking on nutritional health particularly relating
to users of health and social care services. Learners will then be able to apply this understanding and make
recommendations to improve the nutritional health of an individual.

Unit introduction
This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and
Physiology for Health and Social Care.
Improvements in the diet of individuals are ...view middle of the document...

Particular attention is given to the chemical characteristics of
nutrients and other features of the diet that are important in order to understand the scientific principles that
underpin current government advice on nutritional health and general wellbeing.
The context surrounding food consumption in learners’ home countries will be considered through
an exploration of the factors that influence the dietary intake of individuals. Learners will consider the
consequences of some common disorders which give rise to specific dietary requirements. The role of
personal preferences, lifestyle and socio-cultural factors in determining what and how food is eaten will
be addressed as well as economic factors. Social policy considerations, such as education and government
initiatives aimed at improving nutritional health are also included.
Finally, learners will carry out a quantitative investigation of the food intake of a chosen individual over a threeday period, analysing it in relation to the health and lifestyle choices of the chosen individual.
On completion of the unit, learners should be able to apply their understanding to promote healthy eating
principles when supporting users of health and social care services.
Edexcel BTEC Level 3 Nationals specification in Health and Social Care
– Issue 1 – June 2010 © Edexcel Limited 2010


Learning outcomes
On completion of this unit a learner should:


Understand concepts of nutritional health


Know the characteristics of nutrients


Understand influences on dietary intake and nutritional health


Be able to use dietary and other relevant information from an individual to make recommendations to
improve nutritional health.


Edexcel BTEC Level 3 Nationals specification in Health and Social Care
– Issue 1 – June 2010 © Edexcel Limited 2010

Unit content
1 Understand concepts of nutritional health
Concepts: food, diet, meals and snacks, nutrients
Nutritional health: malnutrition, undernutrition, deficiency, overweight, obesity
Nutritional measures: nutritional and energy balance, growth charts, weight for height and gender, Body
Mass Index (BMI); actual food intakes, recommended intakes: Dietary Reference Values, Reference
Nutrient Intakes; nutrients per portion and per 100 g of food
Dietary intake guidelines: Eatwell Plate, food groups, five-a-day; effect of food preparation/processing
Current nutritional issues: one of, eg food labelling, organic food, genetically modified foods, environmental
aspects of food production, self-prescribed health supplements, treatments for obesity, advertising food,
global food inequalities

2 Know the characteristics of nutrients
Characteristics: dietary sources, function in body, changes in processing, eg heat, storage, freezing
Carbohydrates: sugars, starch, non-starch polysaccharides; sugar substitutes, eg artificial sweeteners,
Proteins: polypeptides, essential and non-essential...

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