Food Nutrition and Health Study Guide

Section 1-7

SECTION 1: Diet and Health

SECTION 2: Nutrition and Health

SECTION 3: Meal Planning Preparation and Dining

SECTION 4: Food, Science and Technology

SECTION 5: Kitchen Design and Equipment Management

SECTION 6: Consumerism and Purchasing of Food

SECTION 7: Food Management, Preparation and Service

Section 1: DIET AND HEALTH

Diet- the food intake in

someone’s daily life.
NUTRITIONAL STATUS
Balanced diet- a meal that
consists of all the foods from Definition:
the six different food groups
Nutritional Status- the condition of health as it relates to the
in the correct proportion
intake and use of nutrients and food by the body.
that is necessary for an
individual. The nutritional status of an individual is influenced by the
quantity and quality of food intake and the person’s physical
Health- a state of complete
health.
physical, mental and social
well-being, not merely in the Four types of Assessments that are generally used to
absence of disease or evaluate Nutritional Status:
infirmity.
Anthropometric measurements
Under nutrition- when a This involves measuring weight and height of infants and children
person is not receiving the objective of this method is to ascertain the health history and
enough nutrients e.g. goitre health status of a child.
(lack of iodine), kwashiorkor
(lack of protein), rickets (lack Biochemical assessment/Laboratory
This tests is based on testing body fluids such as blood and urine,
of vitamin D).
they are an indicators of nutritional status. 
Over nutrition- this occurs
Clinical data/Physical
when a person received too
This provides information about the individual's medical history,
much nutrients e.g. obesity, including acute and chronic illness and diagnostic procedures,
hypertension, diabetes. therapies, or treatments that may increase nutrient needs or
induce malabsorption. 

A dietary assessment
This is a comprehensive evaluation of a personl.t food intake. (24-hr. recall/diet history). 

CONTINATION OF DIET AND

HEALTH

COMMUNITY NUTIRTION
Definition:

Community Nutrition is the well-being of the people in the community.

The process of helping of helping individuals and groups to develop healthy eating habits in order to
promote wellness and prevent diseases.

The Aim of Community Nutrition:

To help individuals and groups to develop healthy lifestyles relating to food consumptions, patterns
in order to improve their quality of life and to contribute to health promotion of the population in
the community.

How can individuals the Nutrition in the Community:

- Donating healthy foods to the vulnerable groups in the community.

- Encourage persons to eat healthy.
- Eating more fruits and vegetables.
- Eating less processed food that are often fatty, salty and sugary.
- We can have seminars to help educate people and teach them.
- Encourage persons in the community to be more active and exercise.

Organizations involved in Community Nutrition:

- WHO (World Health Organization)

- PAHO (Pan American Health Organization)
- FAO (Food & Agriculture Organization)
- UNICEF ( United Nation Children Fund)
- WFP ( World Food Program)
- CFNI( Caribbean Food and Nutrition Institute)

VULNERABLE GROUPS
Definition:

Vulnerable groups are Groups of people who are disadvantaged in some way in society. A population
can be deemed vulnerable due to having a high level of physical, psychological, and/or social risk.

Examples of Vulnerable Groups:

- Children
- Malnourished persons
- Pregnant women
- Homeless people, Disabled people and Elderly people
- And people people who are ill or immunocompromised.
CONTINATION OF DIET AND
HEALTH
Some factors that can threaten the security of vulnerable groups:

- Natural disasters
- Infectious diseases
- Socio economic status
- Lack of Education
- Income
- Climate change
- Weak governance
- Environmental degradation

Malnutrition- when a person is getting too little or too many nutrients or an incorrect or
unbalanced intake of nutrients.

TYPES OF DIETS
Vegetarian diet- A diet that contains no animal proteins (meat, poultry, or seafood) and focuses on
food that comes mostly from plants.

Reasons why someone would become a vegetarian 

-Religion
-Health reasons
-Dislike of the slaughter of animals 

Other diets
Slimming diet- A diet with the aim of losing weight.

No salt diet/ low- sodium diet- A diet which limits high- sodium foods and beverages.

No sugar diet- Avoiding foods and beverages that contain sugar.

No fat diet- Avoiding foods that contain fats or fatty foods.

Fibre increase diet- A diet which include high quantity of fibre.

Ways to reduce fat in the diet:

1. Check food labels before buying to help you choose less salty options.
2. Choose whole, unprocessed foods and cut back on processed meats, smoked foods and salty
takeaways.
3. Use low-fat cooking like bake, broil/grill meats; avoid frying.
4. Select lean cuts of meat.
                       
OR
Reducing-fat diet
-Bake instead of fry
-More fruits and vegetables 
-Limit the amount of fats 
-Use low-fat dairy products 
-Eat more white meat
-Trim the fat from the meat
Ways to increase fibre in the diet:
1. Eat more fruits and vegetables.
2. Eat more lentils; beans etc.
3. Eat whole-food carb sources.
4. Take a fibre supplement.

High-Fibre diet foods

-Wheat cereals 
-Fruits
-Vegetables 
-Nuts 
-Whole-grains

Ways to reduce salt in the diet:

-Check labels
-Avoid salty fats
-Avoid tin foods, instead buy them fresh

Ways to reduce sugar in the diet:

1. Eat fruits instead of cookies or pastries for dessert.
2. Check food labels for sugar amount.
3. Be mindful of condiments, like ketchup and barbecue sauce. They can be high in sugar.
4. Use sugar alternatives; honey

LIFESTYLE DISEASES

- Obesity- the intake of too much fat in the body and excess weight gain.
- Hypertension- when your blood pressure is higher than normal.
- Stroke- when the blood supply of part of your brain is interrupted or reduced, preventing
brain tissue from getting oxygen.
- Diabetes- This disease is caused because the body is not producing insulin.
- Heart disease- A range of conditions that affect your heart.

Other lifestyle diseases most common in young teenage girls:

 - Anorexia- an eating disorder that involves self- starvation in an attempt to stay as thin as
possible.

Signs of Anorexia

dry skin, constipation, extreme weight loss, fear of gaining weight

- Bulimia- an eating disorder where a person eats large amounts of food, then purges it back
up trying to get rid of extra calories in an unhealthy ways.

Signs of Bulimia
kidney problems, fatigue, bad headaches, sore throat or swollen salivary glands

- Dental caries

Tooth decay, also known as cavities or caries, is the breakdown of teeth due to acids produced by
bacteria. The cavities may be a number of different colours from yellow to black. 

IMPACT OF DIET-RELATED HEALTH PROBLEMS ON CARIBBEAN CITIZENS

 Government Expenditure on Health Bills - The government will have to spend more
money to procure in patient and out-patient hospital supplies (beds. medical
apparatus) funding for National health cards for discount on medications.
 Disposable Income Spent On Health - Families who have members that are affected
by diabetes mellitus will have to budget for and spend money on health bills such as
medication, special diet requirements, doctor visits etc. 
 Human Resource Capacity - Human resource capacity is about ensuring that an
organization has enough people with the necessary to achieve its objectives.
If workers are becoming sick then there will be a shortage in workers and thus
workers may have to work over-time at a rate which is higher than their normal
wages or salaries and thus will cost more money. 

FACTORS THAT INFLENCE OUR EATING PATTERNS

- Religion
Some foods may be prohibited or permitted depending on the person’s religion. For
example, the Seventh Day Adventists do not eat pork and Hindus do not eat beef.
- Culture
In certain cases there are restrictions of certain foods like meat from the diet for example
the diet of a vegetarian.
- Income
Depending on a person’s income, this will determine the amount of money they spend on
foods and the quantity and quality of foods they purchase.
- Age- Group
 Depending on the age of a person this will determine the food their body require. For
example, up to adolescents the amount of energy requires by the body increase, and then
begins to decrease from early middle age to old age.
As we get older we become less active so our bodies do not require as much energy giving
foods.
- A person’s likes and dislikes
They types of foods purchased depend on the person’s preference.

FACTORS CONTRIBUTING TO CHANGE IN DIETARY NEEDS

Age

Gender

Level of Activity

Occupation

Special Needs; Pregnancy, Convalescence

Food availability

Natural disasters

DIETARY GUIDELINES
Definition:

Dietary Guidelines are a series of dietary recommendations from a nutrition committee intended
to improve health.

Dietary guidelines to follow:

- Eat less sugar

- Eat less fat
- Eat more fibre and starchy foods
- Eat less salty foods
- Eat a variety of foods
- Eat more fruits and vegetables
- Avoid alcohol consumption
- Eat the right amount of food to maintain a healthy weight

GUIDELINES THAT AN INDIVIDUAL MAY USE TO LOSE WEIGHT

- Kkkkkkkk
Section 2: NUTRITION AND HEALTH
Food- anything solid or
liquid which when eaten
nourishes the body.
THE IMPORTANCE AND FUNCTIONS OF FOOD

Nutrition- the study of food, - Provides us with energy to perform daily tasks or
how the body uses it and functions.
how it relates to help. - To satisfy our hunger and make us feel full.
- It protects us from diseases.
Nutrients- substances found - It promotes growth and repair of body tissues.
in food that provides - It regulates body processes.
nourishment to the body.

Nutritive value- the

DEFIENCY DISEASES
nutrients contained in a
particular food. Definition:
A deficiency disease refers to any illness that is caused by a lack
Nutritional status the of dietary deficiency of specific nutrients, especially a vitamin or
condition of health as it mineral, possibly stemming from insufficient intake, digestion
relates to the intake and use absorption, or utilization of a nutrient.
of food by the body.

Digestion- the breaking

down of food into smaller
pieces.

Macronutrients- these
nutrients are needed in
large amounts e.g. proteins,
carbohydrates and fats.

Micronutrients- these
nutrients are needed in Function
Vitamin Deficiency or Food Source
small amounts e.g. vitamins Symptoms
Vitamin A (Retinol)
and minerals. 1. Help with the - Night Blindness Oily fish
mucus lining. - Dry skin Eggs
2. Improves eyesight - Retard growth Green leafy
and prevents night vegetables(spinach,
blindness. kale)
3. Helps with building Carrot
strong bones and
teeth especially in
children.
4. Promotes healthy
skin.
5. Moistens lining of
 throat, digestive
system.

Vitamin D 1. To build strong Diseases: Main source; sunlight

(Cholecalciferol) bones and teeth Rickets in children Liver
2. Needed in the (where bones are soft Eggs
absorption of calcium and tend to break) Oily fish
and phosphorus. - Osteomalacia in Milk
adults
Vitamin E 1. Helps with growth Rare; no disease Wheat germ products
(Tocopherol) of hair, nails and skin. Peanuts
2. Protects our body Fish oil
against heart disease. Vegetable oil
Egg yolk

Vitamin K 1. Helps with the Rare; no disease Whole grain cereals

clotting (coagulation) - Not enough Vitamin Green leafy
of blood. K, the blood won’t clot vegetables
2. Assists in synthesis easily. Beef liver
of bone proteins Soya bean
Green tea
VITAMINS
Fat Soluble Vitamins; ADEK

WATER SOLUBLE VITAMINS

Vitamin Function Deficiency or Food Source

Symptom
Vitamin B1 (Thiamine) 1. Helps in the release Disease: Beri beri Whole grain cereals
of energy and - Causes growth Legumes (nuts)
metabolic reactions. retardation Lean pork
2. Required for the - Nerves can be Yeast products (bread)
function and affected
maintenance of - Causes depression
nerves. and irritability
Required for normal Loss of appetite
growth.
Vitamin B2 1. Essential for normal No disease Milk
(Riboflavin) growth. - Failure to grow Cereals
2. Good for red blood - Skin disorders Eggs
cell formation. - Tongue may swell Green leafy
3. Normal for cell and sore moth and vegetables
growth. lips
4. Helps on the
process of oxidation.
5. Good for nerves.
Vitamin B3 1. Helps with the Disease: Pellagra Nuts
(Nicotinic Acid/Niacin) release of energy. - Dementia Seeds (sunflower,
2, Helps to maintain - Diarrhoea pumpkin, grape)
healthy blood cells. - Dermatitis Legumes
3. Promotes healthy Fortified cereals
skin.
4. Good for nerves.
5. Helps enzymes
function in the body.
Vitamin B6 1. Needed to build No disease Egg yolk
(Pyridoxine) proteins and protein - Depression Chicken
tissue. - HIV infected Beef liver
2. Aids in the growth - Anaemia and kidney Corn
of red blood cells. stones
3. Promotes normal
functioning of the
nervous system.

Vitamin B9 1. Essential for normal No disease Potatoes

(Folate) growth. - Failure to grow Green leafy
2. Required for release - Can cause anaemia vegetables
of energy in amino - Red blood cells Banana
acids. enlarge Oranges
3. Essential for the Green beans
transformation if red
blood cells.

Vitamin Function Deficiency or Food Source

Symptom
Vitamin B12 1. Required for No disease Animal products
(Cobalamin) metabolism of amino - Fatigue Fortified foods
acids. - Nerve damage
2. Works with folic - Tingling in hands and
acid to make red feet
blood cells. - Cause anaemia
3. Necessary for
nerves.

Vitamin C 1. Helps to build the Disease: Scurvy Citrus fruits (oranges,

(Ascorbic Acid) immune system. - Will take longer for limes and lemons,
2. Makes connective wounds to heal grapefruits)
tissues. - Irritated gums West Indian cherries
3. Assists in building - Retardation of White potatoes
strong bones and growth Cabbage
teeth. Green leafy
4. Required for the vegetables
maintenance of the
skin.
5. Helps the body to
fight infections.
6. Helps with the
healing of wounds.

Thiamine cannot be stored in the body so you need to supply a lot of it in the body daily.
Most pregnant women need folic acid to assist their unborn child.
Vegetarians require Vitamin B12 supplements because they do not eat animal products and
vitamin B12 is mostly found in animals.

CARBOHYDRATES, PROTEINS AND FATS

Carbohydrates (Carbon, Hydrogen & Oxygen)

Functions of Carbohydrates:
- To give energy
- Carbohydrates are protein spearers

Deficiency:
Marasmus

Food Source:
Bread, pasta, some fruits

Proteins (Carbon, Hydrogen,

Oxygen & Nitrogen)

Functions of Proteins:
- To build and repair tissues
- Building bones and teeth

Deficiency:
Kwashiorkor

Proteins have two food

groups
1. High Biological value-
found in animals and only in
soybean
2. Low Biological value-
found in pants and gelatine
 Fats (Carbon, Hydrogen &
Oxygen)

Functions of Fat:
- To keep your body warm
under your skin/ provides
bodily insulation.
- Provides energy
- Adds texture and flavour to
food

Difference between Visible

and Invisible Fats
Visible Fats
You can see the fat in the food

Food Examples: Bacon, Chicken,

Oil( coconut)

Effects of Too much Fat in

the Diet:
- Obesity
- Stroke
- Heart Disease
- Diabetes
IMPORTANCE OF WATER IN THE DIET

Functions of water:
 Water helps to regulate body temperature 
 Water carries nutrients to all cells in our body and oxygen to our brain and allows the body
to absorb and assimilate minerals, vitamins, amino acids, glucose, and other substances. 
 Water gives us energy and hydrates the skin and detoxifies (flushes out toxins and waste)
our body.
WAYS TO PREVENT NUTRIENT LOSS/ CONSERVE VITAMINS WHEN PREPARING
FOOD

 Cut vegetables close to the cooking time.

 Allow water to boil before cooking vegetables.
 Steam vegetables instead of boiling.
 Do not put the vegetables to soak.
 Ensure that you use a sharp knife to cut food.
 When preparing salads, preparing it close to serving time.

WAYS TO PREVENT NUTRIENT LOSS WHEN COOKING VEGETABLES

 Do not overcook vegetables.
 Cover the pot.
 Do not leave vegetables in long or to sit long afterwards.
 Water from boiled vegetables can be used to make soup or sauces.

WAYS HOW OBESIRY CAN IMPACT THE CARIBBEAN

 Introduction of/ can cause hypertension among persons.
 Increase of spending to provide medication for these persons.
Someone can become obese by eating a lot of fatty foods which turn into excessive amounts
of protein which can cause them to gain weight and become obese.

Section 3: MEAL PLANNING

PREPAPARTION AND DINING

FACTORS TO BE CONSIDERD WHEN PLANINNG MEALS

1. Age
2. Culture/ Religion
3. Cost of food/ Availability of Money
4. Illnesses; convalescents (people recovering from an injury or surgery)
5. Daily Activity
6. Climate
7. Time