lisa m. hanna-trainor. be aware that there are a range of different client groups identify different...
TRANSCRIPT
Lisa M. Hanna-Trainor
Be aware that there are a range of different
client groups Identify different characteristics of the different
client groups Knowledge of different components in different
foods Identify other factors that will affect food choice
Pregnant women
Infants, babies and toddlers
Primary school children
Adolescents
Adults
Older people
Vegetarians
Coeliac Disease
Diabetes
Osteoporosis
Food Intolerance
Provide sufficient energy for pregnancy weight gain
(developing baby) Provide all essential nutrients for growth
Lifestyle - Avoid alcohol / smoking due to risk miscarriage /
stillbirth
Regular non-strenuous exercise
400ug/day folic acid until week 12
Adequate fibre to prevent constipation 25-35g/day
Increase fluid intake
Increased Energy – extra 200 calories/day during last 3mnths
Increased Iron intake – form red blood cells, babies iron
store laid down during pregnancy, last for 6mnths after birth
Essential fatty acid intake – important foetal brain development
Vitamin A – high intake not recommended, avoid liver and other
sources
Vitamin C – increased need, aids in absorption of iron
Vitamin D – increased need to aid calcium absorption, 10ug/day
Adequate Calcium – healthy diet should provide sufficient
calcium for mother and baby
Should avoid soft cheeses, unpasteurised milk, raw eggs,
undercooked chicken, liver products
Good personal / food hygiene important
Special nutritional considerations: teenagers, those with learning
disabilities, ethnic groups
Breast-feeding is optimum feeding for first 6mnths
Advantages for baby – lower risk of infection, protection
against allergens, provides correct mix and quantity of
nutrients, baby only takes what it needs
Advantages for mother – No preparation needed, help
with weight loss after birth, associated with lower risk of
certain cancers; e.g. breast, ovarian
Vitamin A, C & D and calcium all important for infants
Some mums choose not to or are unable to breast feed
Bottle fed / infant formula – based on cows milk modified to
mimic the nutrient profile of breast milk
Various products available on market, SMA Gold and Aptamil
Cow’s milk contains more protein, less fat, lactose and
Vitamin A & C
Weaning – transition on to a mixed diet, advised at 6mnths
Suggested introductory foods; pureed cooked vegetables
and pureed fruit
Children between 1-4yrs have high energy and nutrient needs. Variable appetite relating to fluctuations in growth rate
Important nutrients include; Calcium and Vit. D, Fibre / NSP, Iron and Fluoride
Should avoid high fat, high salt and high sugar food From age 5, children should have a healthy balanced diet
as per Eatwell model Children’s families exert most influence over their eating
and physical activity habits
Continually growing and developing physically, cognitively and emotionally
Children continue to develop eating and exercise behaviours that affect their current and future states of health
Although family exert most influence, other external influences including; Teachers / Coaches, Friends, Media, Ethnic group / religion, Special requirements. Need for Independence
Iron deficiency problematic – include iron rich foods eg. Meats, fortified breakfast cereals (Vit. C to aid absorption)
Constipation problematic – fibre and fluids encouraged, eg. Fruit and vegetables, wholegrain breads and cereals
Calcium requirements should be met due to bone formation; prevention of osteoporosis
Biological, psychosocial and cognitive changes affect
nutritional status
Rapid growth increases nutrient needs
Need for independence, means take control over their food
choices
Conform to peer pressure
Nutrient deficiencies common / health-compromising eating
behaviours
Need for calcium and Vitamin D to build bone density; Iron
to prevent iron-deficiency anaemia; Zinc for essential
mineral growth
Watch intake of high salt, high sugar and fatty foods
Early = 21-39 yrs
Midlife = 40-59 yrs
Old Age = 60+ yrs
Important to develop beneficial nutritional and lifestyle
choices to support physical and mental health and well-being
in old age
Reduce fat intake to 30% or less; limit saturated fats to less
than 10%; limit cholesterol to 300mg/day
Five or more portions of fruit and vegetables daily
Maintain moderate protein intake
Limit salt to less 6g/day (FSA, 2010)
Limit alcohol intake; 2-3 units/day for women; 3-4units/day
for men, with 2-3 alcohol free days in the week
Vitamin and mineral supplements in excess of RDA not
advised
Balance food intake and physical activity to maintain
normal weight
Main health issues; obesity, inactivity, high cholesterol, high
blood pressure, prevention of diseases eg. CVD, cancer
Younger adults more unhealthy than older adults
Low income = Poorer diet
Some nutrients are of particular importance in older
people; fibre (constipation), calcium and Vitamin D
(fractures), Vitamin B12 and Iron (anaemia)
Some specific nutrients may be needed in increased
amounts for individuals; e.g. Protein and zinc (wound
healing)
Ill health and ageing process impacts on nutrition
Main age-related body changes; decrease in muscle mass,
slower uptake of vitamin A, decline in immune function,
decreased absorption of certain vitamins and minerals
Number of different types of vegetarian
In general they have a well balanced diet
Suffer from less chronic diseases
Vegetarians are more likely to be ‘health conscious’ and
alter other aspects of their diet and lifestyle
Should be eating; 3 or 4 servings of cereal grains, 4 or 5
servings of fruit and vegetables, 2 or 3 servings pulses,
nuts and seeds, 2 servings of dairy, eggs or soya
products, small amount of vegetable oil
Coeliac disease is a reaction to protein in food known as
gluten. Lifelong inflammatory condition of gastro-intestine
tract that affects small intestine; reduces an individual’s
ability to absorb enough nutrients for their needs
250,000 diagnosed with Coeliac disease in UK, however
500,000 undiagnosed (affects 1 in every 100)
Nutritional needs include; gluten-free diet, correct any
nutritional deficiencies caused by poor absorption
Gluten free foods ranges available from supermarkets
Diabetes mellitus is a condition in which the amount of
glucose (sugar) in the blood is too high because the body
cannot use it properly
Type 1 – Insulin dependent; develops if the body is unable
to produce any insulin (treated by insulin injections and diet)
Type 2 – Non-insulin dependent; develops when body can
still produce some insulin, but not enough, or when insulin
that is produced doesn’t work effectively (treated by diet
alone, or diet and tablets)
Diet for people with diabetes is a balanced healthy diet, the
same kind that is recommended for rest of population
- low in fat, sugar and salt
- plenty of fruit and vegetables
- meals based on starchy foods, such as bread, potatoes,
cereals, pasta and rice
2.8 million people in UK have diabetes
Over ¾ people with diabetes have type 2
OsteoporosisOsteoporosis
Osteoporosis is a condition where the bones become thin and
weak and break easily (frequently goes undiagnosed until a
fracture occurs)
About 3 million people in UK have osteoporosis, and every year
more than 230,000 fractures occur
1 in 2 women and 1 in 5 men over the age of 50 will have a
fracture as a result of the condition
Diagnosis through examination, blood checks, Dexa Scan (x-ray)
Treatment may include calcium and Vitamin D supplements (10
micrograms/day), variety of hormone treatments (HRT / SERMS)
OsteoporosisOsteoporosis
Causes include:
- Genetic predisposition (parents)
- Age – Bone density is fixed in third decade of life (after that levels deplete)
- Gender - affects Women after menopause (oestrogen levels fall)
- Smoking – Increases risk
- Heavy drinking (more than 3 units daily)
- Low Body Weight (BMI <19)
- Sedentary Lifestyle
Diet: Prevention is better –
- Healthy balanced diet rich in Calcium (green leafy veg. dried fruit, tofu, yoghurt) (3servings per day) and Vitamin D (eggs, milk and oily fish)
- Increase weight-bearing exercises / Maintain a healthy body weight
- Get some Sun! / Quit Smoking / Reduce Alcohol consumption
- Certain foods – (salt, fizzy drinks, caffeine) leech minerals from bones
Food allergy and food intolerance are both types of food
sensitivity
Food allergy is when body identifies food as foreign substance and
triggers abnormal reaction in immune system
Food intolerance doesn’t involve the immune system and is generally not
life-threatening. But if someone eats a food that they are intolerant to,
this could make them feel ill or affect their long-term health
Signs (FI) include; headache, swelling, vomiting, diarrhoea, skin disorders
FI Caused by; milk, eggs, nuts, fish/shellfish, wheat/flour, chocolate,
artificial colours, pork/bacon, chicken, cheese
Essential to examine the label on any pre-packed food
Peanuts Nuts Eg. almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans,
pistachios and macadamia nuts
Eggs Milk Crustaceans (including prawns, crabs and lobsters)
Fish Sesame seeds Cereals containing gluten (including wheat, rye, barley and oats)
Soya Celery Mustard
You should target your
product to a particular client
group bearing in mind their
specific dietary requirements