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Food Tech > Dietary Needs Of Different Groups Of People > Flashcards

Dietary Needs Of Different Groups Of People Flashcards

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1
Q

Define an ‘infant’

A

0-1 years

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2
Q

Define a ‘toddler’

A

1-3 years

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3
Q

Who are the ‘gatekeepers’ in terms of diet for infants?

A

Parents/guardians

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4
Q

What does national research suggest about the diet of infants?

A

Excess of sugar in the diet
Lack of fruit and veg
Salt intakes are also quite high

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5
Q

What is meant by ‘weaning’

A

The gradual process of introducing a child from soft foods to solid foods whilst drawing away from breast-feeding

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6
Q

What is Alison Black’s feeding pattern?

A

Stage 1 - milk diet: Babies receive most nutrients needed from milk
Stage 2- puréed foods: More nutrients needed that are not found in milk
Stage 3 - puréed + handheld foods: Introduced to soft biscuit type foods
Stage 4 - family meals: Introduced to solid foods in family meals

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7
Q

Nutritional considerations for infants:

A 
Frequent meals in small amounts
Wheat/gluten is not recommended
Not too much sugar
Drinking hard water is recommended
Shark, swordfish and marlin should be avoided
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8
Q

Dietary considerations for infants

A

Brightly coloured plates

Intervening different shapes

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9
Q

What is essential for a woman’s diet before and during pregnancy?

A

It is essential that they have a varied diet, providing adequate amounts of energy and nutrients

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10
Q

How can body weight affect pregnancy?

A

Being underweight can make it more difficult to conceive. It can also make it more likely that the baby will have a low birth weight, leading to a greater risk of ill health.

Being overweight increases the risk of complications such as high blood pressure and diabetes during pregnancy.

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11
Q

Why is folate needed in a diet of a pregnant woman?

A

Folate is needed for rapid cell division and growth in the foetus that takes place during pregnancy.

It has been shown to reduce the chance of neural tube defects such as spina bifida in the unborn baby.

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12
Q

What amount of folic acid should pregnant women have?

A

400micrograms of folic acid everyday from the time of conception to at least the 12th week of pregnancy.

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13
Q

During pregnancy, a woman’s nutritional needs increase to:

A

Help the growth of breasts, uterus and placenta

Meet the needs of the growing foetus

Lay down stores of nutrients to help the growth of the foetus, and in the mother for lactation

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14
Q

How does the body adapt during pregnancy?

A

The body becomes more efficient at absorbing and using nutrients from food.

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15
Q

What can gaining too much weight do during pregnancy?

A

Gaining too much weight during pregnancy can raise the mother’s blood pressure and increase her risk of being overweight or having diabetes.

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16
Q

What is the average total weight gain after pregnancy?

A

12.5kg

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17
Q

What nutritional factors should be considered in pregnant women?

A 
Reductions in fat and sugar
Increase fruit, veg, pulses and whole grains
Decrease tea and coffee
Increase NSP and fluids
Small but frequent meals
Avoid spicy foods
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18
Q

How long is pregnancy?

A

On average, it is between 37 weeks and 41 weeks

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19
Q

Why should newborn babies not be over fed?

A

Babies are not to be over fed from bottle feeding as this causes hypernatremia

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20
Q

Definition of ‘child’

A

5-12 years old

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21
Q

Definition of adolescent

A

13-19 years old

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22
Q

Important considerations when planning a child’s diet

A 
Income
Nutrition
BMI
Health conditions
Allergens
Preferences
Religion
23
Q

What were the findings of the National Diet and nutrition Survey for children?

A 
Lots of NME sugars
Lack of fruit and veg
Lack of iron
Not a lot of wholegrain starch
Lack of soluble fibre
24
Q

What nutrients do adolescents especially need during puberty?

A 
Protein
Energy
Iron
Calcium
B vitamins
Zinc
25
Q

Factors influencing food choice in adolescents

A 
Availability
Affordability
Stress and emotion turmoil
Peers and peer pressure
Body image awareness
Lifestyle
Parents/school/community
26
Q

Behavioural habits of adolescents

A

Increased meal skipping
Increased snacking on energy dense, low nutrient foods
Avoidance of red meats
Sedentary lifestyles
Peer pressure and social identity is heavily influential

27
Q

Examples of eating disorders

A

Anorexia nervosa
Bulimia nervosa
Binge eating disorder
Pica

28
Q

Symptoms of anorexia:

A 
Poor fertility
Low blood pressure
Dry skin
Irregular heart beats
Low heart rate
Low bone mass
29
Q

Symptoms of bulimia

A

Cyclic behaviour
Depression
Salivary glands become enlarged

30
Q

What is anorexia?

A

An eating disorder where you feel a need to keep your weight as low as possible

31
Q

What is bulimia?

A

An eating disorder where people may secretly binge - eating large amounts of food - and then try to get rid of the extra calories in an unhealthy way

32
Q

Define ‘elderly’

A

65 or older

33
Q

Physical changes that affects an elderly’s nutritional status

A 
Senses
Loss of muscle tissue
Immune system
Decline in renal function
Less saliva excreted
Loss of teeth
34
Q

Social changes that affects an elderly’s nutritional status

A 
Inadequate money
Lack of food storage
Poor access to shops
Type of cooking facilities
Physical disabilities affecting food preparation
35
Q

Emotional changes that affects an elderly’s nutritional status

A 
Depression
Loneliness
Dementia
Financial insecurity
Anxiety
Mood swings
Lowered self esteem
36
Q

Why is calcium needed in extra amounts for the elderly?

A

Maintains bone health as they have frail bones

37
Q

Why is vitamin D needed in extra amounts for the elderly?

A

Same as calcium, also promotes a healthy immune system

38
Q

Why is vitamin B12 needed in extra amounts for the elderly?

A

Not absorbed enough, keeps the body’s blood healthy

39
Q

Why is NSP needed in extra amounts for the elderly?

A

Lowers risk of heart disease and diabetes. Promotes a healthy digestive system.

40
Q

Why are vitamins A,C,E needed in extra amounts for the elderly?

A

These all have antioxidant properties and stop substances such as free radicals from oxidising

41
Q

Why is potassium needed in extra amounts for the elderly?

A

This ensures the proper function of muscles and nerves

42
Q

Why is protein needed in extra amounts for the elderly?

A

Repairs damaged tissues - common in the elderly

43
Q

Why is vitamin B6 needed in extra amounts for the elderly?

A

Plays an important role in the mental health of the elderly

44
Q

Define a ‘food allergy’

A

An abnormal immunological reaction, there would be an outward symptom e.g. rash

45
Q

Define ‘food intolerance’

A

When someone’s body cannot digest certain foods e.g. someone may not have enough lactase to break down lactose. No outward symptoms shown

46
Q

Define ‘food aversion’

A

A psychological rejection of food

47
Q

Common causes of allergic reactions:

A 
Cereals containing gluten (wheat, rye, oats)
Fish, molluscs
Cow’s milk and milk products
Peanuts
Sesame seeds
Soya
Mustard
48
Q

Common symptoms of food allergies

A 
Coughing 
Dry, itchy throat and tongue
Nausea and feeling bloated
Shortness of breath
Swelling of the lips and throat
Sore, red itchy eyes
49
Q

A pregnant woman must pay particular attention to ensuring that she has the following:

A

An adequate supply of protein for the growth of the baby
Calcium and vitamin D for both her and the baby’s bone and tooth
Folic acid supplements before and during the early stages of pregnancy
Iron for the developing baby’s blood supply
A good supply of fruit and veg to provide vitamin C and fibre
A diet that does not include too many fats and sugary foods

50
Q

What is coeliac disease?

A

A medical condition caused by an allergy to the protein gluten

51
Q

What is an EAR?

A

Estimated average requirements - an estimate of the average energy or nutrient needed by a group of people

52
Q

What is an RNI?

A

Reference nutrient intakes - the amount of nutrient that is enough to ensure that the needs of nearly all the group are being met. It is used for recommendations on protein, vitamins and minerals

53
Q

What is a LRNI?

A

Lower reference nutrient intakes - the amount that is enough for a group who only need small amounts. It is a useful measure of nutritional inadequacy.

Food Tech (18 decks)

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