Nutrition Awareness

Nutrition Awareness

Introduction

• Explain the principle that all food provides energy and nutrients.

• Describe and name the nutrients in food that provide energy (i.e. protein, fat and carbohydrate) and by how much.

• Describe the role of protein in the body.

• Describe the types of fats and their role in the body.

• Describe the types of carbohydrates (sugar and starch)

• Explain that there are other constitutes of food i.e. water, fibre and food additives.

The Balance of Good Health

• State the requirements of a balanced diet.

• Describe the concept and use of the Balance of Good Health model.

• Describe the importance of fruit and vegetables in a healthy diet, including the five-a-day message.

• Identify common sources of each of the following nutrients:

*Starchy carbohydrates
*Protein
*Fat and sugar
*Calcium
*Salt and Sodium

• Explain the importance of fluids.

• Outline the eight tips for eating well

Diet and Health

• Explain how an excess in energy foods can lead to obesity.

• Explain that high levels of fat in the diet can lead to heart disease.

Nutritional requirements of different groups

• Describe the changing nutritional requirements associated with age (infants, children, adolescents, adults).

Food Processing
-Describe the effects that the following processes on the nutritional content
of food:
*Cooking
*Preservation

Food Labelling

• List the information which is required by law on food packaging

• Describe how nutrition information may be provided.