Nutritional Needs of Target Groups

Question 1

What are the nutritional needs of young children?

Answer 1

They need protein for growth and development. New foods should be gradually introduced. Fatty and sugary foods should be avoided. Children should be given small, attractive portions of food.

Question 2

What are the nutritional needs of teenagers?

Answer 2

They need protein for growth and development (from meat) . They should eat five portions of fruit and vegetable to encourage healthy skin and hair which are concerns of this age group. A good supply of iron (from red meat and green veg) is important for teenage girls during menstruation. Fatty and sugar foods should be avoided to prevent bad eating habits and weight gain.

Question 3

What are the nutritional needs of pensioners?

Answer 3

They need protein to repair worn out body cells (meat). They need a good supply of calcium (from dairy) to aid the deterioration of their bones, and Vitamin D to help with absorption of calcium (sunshine and oily fish). Many elderly people have digestive problems due to difficulty cutting their food (arthritis) or chewing food (their false teeth). Fruit and Veg is obviously important for vitamins and minerals.

Question 4

What are the nutritional needs of invalids?

Answer 4

• Foods high in vitamin C to help the healing process. (eat citrus fruits, strawberries and blackberries)
• Low fat, sugar and starchy carbohydrates to prevent weight gain (lack of mobility).(Increase vitamins and minerals from fruit and veg)
• Foods rich in iron to prevent anaemia and to improve formation of red blood cells. (Eat red meats and green leafy veg).

Question 5

What are the nutritional needs of expectant mothers?

Answer 5

• energy needed from complex carbohydrates. (Eat quality complex carbs and high in fibre - brown bread, rice, pasta)
• Iron to help with the formation of new tissue and prevent tiredness. (eat red meat, green leafy veg)
• Increase in folic acid. (Eat green leafy veg, wholegrain cereals, pulses (beans) & dairy products).
• Avoid too much fat & sugar due to weight gain.(Avoid processed foods and eat plenty of fruit and veg).
• Calcium to maintain healthy teeth & bones as baby will use the mother’s calcium. (Eat dairy products and green leafy veg).
• Vitamin D to help calcium absorption. (Eat oily fish and get some sun!)
• Pregnant women only need an extra 200calories a day when pregnant - that’s two slices of toast!

Question 6

Other than nutrition, what other factors could you consider when designing a meal for a child?

Answer 6

• Portion size - smaller portions.
• Presentation - child friendly presentation, specialist shapes, size of foods, patterns etc to encourage child.
• Texture of the food - too chewy or slimey might put child off.
• Strong flavours can put children off food.
• Healthy and balanced - vegetables ‘hidden’ in meals e.g. carrots inside a cottage pie.

Question 7

Other than nutrition, what other factors could a chef consider when designing a meal for an invalid?

Answer 7

• portion size - smaller meals more often.
• religion or special diets - make sure the invalid is not restricted from eating it.
• presentation - colourful food encourages those with lose of appetite.
• texture of food - those that are ill might need softer food.

Question 8

Other than nutrition, what other factors could a chef consider when designing a meal for a pensioner?

Answer 8

• portion size - size not too large as digestion can be difficult as people get older & less mobile.
• Elderly people generally prefer more ‘traditional’ food.
• Texture - food might need to be softer due to dentures.
• Fat might not need to be restricted for those that are really frail.

Question 9

Other than nutritional needs, what other factors could a chef consider when designing a meal for a pregnant woman?

Answer 9

• Certain foods cannot be eaten during pregnancy - swordfish, raw eggs, unpasteurised dairy products, pate, rare steak and liver.
• Some women can go off certain foods when pregnant.