Summary Unit 19: Nutritional health LEARNING PACKET

Learning aim A: Understand concepts of nutritional health and characteristics of essential nutrients A1 Concepts of nutritional health • Healthy eating and a balanced diet, e.g. eatwell plate, main food groups. • Malnutrition, including under-nutrition, obesity. • Effects of food processing and preparation methods, including excessive salt and sugar content, additives. • Current nutritional issues and effects on health, including self-prescribed health supplements, genetically modified food. A2 Nutritional measures and recommended dietary intakes • Balancing energy requirements for protein, fat, carbohydrate (kilocalories and kilojoules). • Measuring body mass index (BMI). • Using growth charts to monitor weight gain. • Using and interpreting Dietary Reference Values, Reference Nutrient Intakes, nutrients per portion and per 100 g of food. A3 Characteristics of essential nutrients Characteristics for each nutrient to include the function in the body, examples of dietary sources and effects of dietary deficiency. • Essential nutrients, to include: o carbohydrates – simple (sugars), complex (starch and non-starch polysaccharides) o proteins – polypeptides, essential and non-essential amino acids o fats and oils – mono- and polyunsaturated fats, saturates, cis and trans fats, cholesterol o vitamins – A, B (complex), C, D, E and K