Food and Health Resubmission Tasks
WORD PROCESS YOUR WORK BUT DO NOT EXCEED THE ALLOCATED SPACES
1.1
a) Explain what the 7 key components are of a balanced diet and the proportions (percentages) of macromolecules requited to provide sufficient energy.
b) Explain at least 3 key recommendations outlined by the Eat well Guide that contribute to a balanced diet.
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1.2
One of the reasons for current dietary guidelines is to combat the rise in diet related diseases.
Explain with the use of examples at least 2 reasons for current dietary guidelines and their importance.
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3.1
Explainwith examples the specific dietary needs of
A. Older people
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B. Infancy
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C) Pregnancy
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3.2
Use examples to explain the dietary history needs of patients with
A. Obesity
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B. Coronary heart disease
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C) Diabetes Mellitus (Type 2)
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2.5 Use the results from your dietary history and DRVs to complete the following table:
(YOU MAY EXPAND THE EXPLANANTION COLUMN TO GIVE YOU MORE SPACE IF REQUIRED)
DRV (give appropriate unit) Daily intake (Calculated value from Dietary History) Comparison of DRV with calculated value:
Higher, Sufficient, lower Explanation of any differences with relation to dietary history. Ensure to relate to foods eaten and give any recommendations for change
Carbohydrates
107.3
272g
Lipids
61.2
73g
Protein
5.429
50g
Calcium
396.28
700g
Iron
5.67
14.8g
Sodium
1088.4 1600g
Vitamin A
2.331
600g
Thiamine
1.48 0.9g
Vitamin C
279.7
40g
Energy
315.88 8100g