Cooking and its Effect on Nutrition

Cooking and its Effect on Nutrition

Lesson 1: Cooking and its Effect on Nutrition

1. Cooking is the application of one of two types of heat. Name them and then classify all the methods of cooking (baking, blanching, etc.) listed in your course according to which type of heat they use.

• Cooking involves the application of heat, using moist or dry methods.

2. How does cooking improve the safety of foods? Discuss in 1 paragraph maximum.

Raw foods like fish, eggs, and meat can harbor bacteria causing food poisoning, which, when eaten, can lead to illness. 5 to 63 is the optimum temperature for many food poisoning bacteria multiplication, and as we all know at high temperatures, say 70 and above, many bacteria are destroyed or killed. On the other end, at temperatures less than five bacteria become inactive; hence it can multiply at a slow rate or cannot multiply completely. A number of cooking methods, if not all, is done with temperatures above 70 at a given or pre-calculated time frame, together with the right preparation and preservation method. This will then prevent several illnesses that can be caused if the food is eaten raw.

3. Describe in 2-3 sentences each how cooking affects the following:

• B group vitamins in meats-The The loss of B vitamins when cooking meat is significant, mainly because meat contains around 20% of thiamine in the meal. This loss is due to the cooking temperature and can be lost by 30 to 60% when toasting.
• Connective tissues- The proteins in collagen do not denature when heated, but wet cooking methods soften and begin to change collagen into gelatin. When the meat is cooked, there is a contraction that makes the juices escape the meat.
• Fats-Fat content can be reduced when cooking temperatures cause it to become liquid and flow out of foods.
• Mercury in fish- Frying is a widespread cooking method for fish. Though, deep frying is used to fast seal the fish and catching any contaminants in. Cooking does not reduce the mercury content of fish.
• The mineral content of braised foods-The The high temperatures in braising helps seal the food fast and trap the nutrients in. In this method, calcium together with other important minerals like zinc, magnesium, and iron are not affected

4. What is the best way to cook food to retain B group vitamins? Explain in approximately 100 words.

A lot of B vitamins are unstable when cooking. Since they are water-soluble, they are filtered from vegetables to the water. When one cooks vegetables with a lot of water, he or she will receive fewer B vitamins. When it comes to the loss of nutrients while cooking, water is the enemy. Steam is, therefore, among the best ways to obtain slightly damaged nutrients, like B vitamins. As vegetables do not come into contact with water at the time of steaming, a number of vitamins are preserved. In addition, dry cooking techniques, like grilling, broiling, and roasting, retain more nutrients than cooking.

5. Suggest how a serve potato could be made more nutritious. Present your answer by ordering the steps of preparation and adding 2-3 sentences on how your preparation and cooking methods are better at retaining nutrients than the methods used to prepare mashed potatoes.
   

Baking a potato with its skin does not add extra calories or fat. Potatoes are best served with plain yogurt without fat and sauce or fresh herbs, in place of cheese, pepper sour and cream. To prepare, cut the potatoes into pieces and put them on a baking sheet lined with oil. Sprinkle olive oil and season with pepper and salt. Bake for 15 to 20 minutes at 450 degrees and turn once to ensure it is golden on all sides. Baking does not produce huge losses of heat-sensitive and water-soluble vitamins than other cooking methods since there is no water in the cooking.

Lesson 2: Food Processing

1. List 5 reasons why we process foods.

• Extend Shelf Life
• Convenience
• To improve taste
• To make the food safe for consumption
• To reduce cost

2. Distinguish in 2-3 sentences pasteurization and homogenization.

Homogenization breaks down fat globules and creates a uniform suspension of fat in milk. Pasteurization is a heat treatment that purifies milk.

3. Explain in 1 paragraph the destructive effect grain processing has on nutrient value.

Whole grain has a germ and bran that offer fiber and all kinds of vital nutrients. These nutrients are removed in the refined grains, leaving only the Endosperm rich in carbohydrates. Bran has a high amount of B vitamins and nearly 50% of minerals (especially calcium and iron) in whole grains. The germ is rich in proteins, fats, B vitamins, iron, and vitamin E.

4. Draw a diagram to explain why incorrect freezing methods can result in thawed foods being mushy

If the food gradually solidifies, a smaller amount of ice is usually structured. Meaning that the water freezes and grows; the food cell walls expand and break, causing critical food damage. For this reason, some foods here and there are loose or soft when thawed, or have a simple feel and taste different when consumed.

5. Discuss in 100-200 words food enrichment, why, and how it is done. List 5 items in your local supermarket that are enriched in some way.

The main reason for enriching food is to replace nutrients removed when processing (for example, when grinding flour, bran and germ are removed) and integrating a diet without essential nutrients. Enriched or supplemented food is a product with added nutrients. In general, the added nutrients were there in the food in its initial state, but at some point, they were removed when processing. An example of enriched food is white bread because some vitamins are added after depletion.

Examples

• Bread with Niacin
• Fruit juice with calcium
• Milk with vitamin D
• Salt with iodine
• Water with fluoride

6. List 5 ways processing can affect the fiber in foods
   

• The increase in temperature during heat treatment results in a breakdown of the impotent bonds in the polysaccharide chains.

• If fruit products are canned with no peels, the fiber content decreases considerably.

• Grinding and heat treatment influence its hydration properties.

• When grinding the grains to a fine flour, the outer layers rich in fiber are expelled, which reduces the entire fiber content.

• Losses in water, the development of flow reaction elements in this direction that contribute to the lignin substance, and the arrangement of the safe parts of the starch affect the fibrous substance and its properties.

Lesson 3: Recommended Daily Intake of nutrients

Use the information from your set task to complete this assignment:

1. Submit your food table with the estimated quantities and ingredients

1. List all nutrients you are likely to be deficient in, according to the daily diet.

• Vitamin D
• Fibre 
• Vitamin K 
• Vitamin A
• Water

1. List all the nutrients you are likely consuming in excess according to the daily diet.

• Sodium
• Saturated fats
• Carbohydrates
• Calcium

4. Research online to discover the possible health consequences of maintaining your current diet, both good and bad. List up to five and explain each in up to one paragraph.

Probability of coronary heart disease: The body requires fats for its vitality and its various roles. An excess of fat in this diet can cause the development of cholesterol in the arteries. Saturated fats increase LDL cholesterol, which is bad cholesterol. High LDL cholesterol raises the risk of coronary artery disease and stroke.

This nutritional routine risks kidney, high blood pressure, coronary artery disease and strokes at risk: an excess of sodium creates plod pressure since it takes too much fluid in the body and increases the pressure of the heart.

Weight gain: Excessive sugar consumption puts a lot of stress on the body. If the body constantly has high blood sugar levels after a while, this will result in weight gain.

A healthy sensory system: The B vitamin contained in this diet helps to maintain a sound sensory system. Nutrient B3 is essential for the typical function of the mental and sensory system, and vitamin B1 is necessary for normal nerve function. The nutrient B6 is associated with the administration of serotonin and norepinephrine synapses and the formation of myelin.

Reduces the risk of diabetes: This nutritional routine is rich in protein and low in added sugar, research shows that a diet rich in monounsaturated and polyunsaturated fats can help reduce the risk of diabetes and coronary artery disease.

For questions 5 and 6, you will need to visit a pharmacy, nutritionist, or health food store.

5. Find three multivitamins. Record the amounts of vitamins and minerals in each and submit. Would any of these be good to improve your dietary intake? Would any be dangerous for you to take in conjunction with your current diet? Discuss in 1-2 paragraphs.

Blackmore is likely to improve my current dietary intake since it has high vitamin A and vitamin D, which am likely to be deficient. Also, my current diet has slightly high, and it’s enough; hence there is high vitamin D that can cause build-up. Centrum, on the other hand, can be dangerous when supplemented in my current diet since it has high amounts of calcium. High levels of calcium in the body would result in kidney stones, kidney failure, muscle weakness, and bone pain.

6. Armed with the lists you made for questions 2 and 3, ask the shop assistant/nutritionist or similar which vitamin supplement would be good for your needs. Record the details of the supplement.

Calcium 40mg, Vitamin E 20IU,Vitamin A 5000IU,Vitamin B12  10mcg, Vitamin C 180mg, Vitamin B3 60mg ,Vitamin B6 10mg, Vitamin B2  8.5mg, Vitamin B1 7.5mg, Vitamin B5 20mg,Vitamin D 400IU, Folic acid 200mcg

Lesson 4: Vitamins

1. Submit the dietary information you gathered for each person during your Set Task. Organize it into a table showing food, quantity or portion size and an estimate of the vitamin content of each
   

Person A

Person B

Person C

2. For each person, write a paragraph discussing the adequacy of their dietary vitamin intake

The dietary vitamin intakes of vitamin A, B1, B2, B6 and B9 for person A is adequate with an average of 153mg/day,345mg /day, 230ug/day,2.3ug/ day,106.7ug/day respectively while vitamins C, B12, K, and E daily intakes are inadequate. These inadequate dietary vitamins have an average of 63mg/day, 2.67ug/day, 6.6ug/day, and 1.3mg/day.

For person B, vitamins A, B1, and B6 are adequate with an average of 83.3mg/day,392.33/mg/day, and 1.3ug/day. On the other hand, vitamin B3, E, K, and C are inadequate in person B’s diet with estimates lower than the required daily dietary vitamin intake with an average of 13.3mg/day,26.3mg/day,6.6ug/day and zero intakes respectively.

For person C, vitamins A, B9, B6, and K are adequate with intake values above the recommended, that is, 206.7 mg/day,66.67ug/day,1.3mg/day, and 66.7ug/day respectively while the other vitamins are inadequate and others missing like vitamin B12.

3. For each person, list any symptoms they mentioned. For each writes no more than one paragraph explaining how, if at all, the symptoms might relate to their vitamin intake
   

• Person A complained of pain and muscle weakness. Feeling tired has many causes, and not get enough D nutrients are just one of them. Surprisingly, this is often dismissed as a possible reason. Unlike many nutrients, vitamin D works as a hormone, and each cell in the body contains its receptor. Likewise, we cannot positively conclude that this is the reason, but it can be related to vitamin d deficiency.

• Person B had shortness of breath and trembling feet. This symptom can be linked to nutrient B12. This is because the body lacks the red platelets needed to carry enough oxygen to the body’s cells.

• Person C experienced changes in mood. This can also be a direct result of anything else, which is not related to low levels of B12 nutrients. However, people with vitamin B12 deficiency regularly report mood swings. Obviously, low levels of vitamin B12 have been linked to mental and brain problems, such as melancholy and dementia, so this can be its symptom.

For each person, make a suggestion for improving vitamin intake.

• Person A and B can increase their intake of D nutrients through nutrients like oily fish (mackerel, salmon, fish, and sardines) and fortified food sources like milk, freshly squeezed oranges, and grains.

• People A, B, and C should think about almonds, peanuts, hazelnuts, and sunflower seeds, as they are rich in E nutrients. They should also consider broccoli and spinach to extend dinner approval in place of sandwiches. For example, spinach and kale, Brussels sprouts, peppers, papaya, and strawberries are incredible sources.

One way of reducing the risk of cardiovascular disease is to ensure you are getting lots of antioxidants in your diet. What antioxidants would you recommend and not recommend for someone at risk of cardiovascular disease that is also on medication that interferes with their blood’s clotting mechanism? Explain the reasons for your recommendations in one to two paragraphs.

I would recommend vitamin C since it has rare cases on medication affecting blood clotting and also acts as an antioxidant reducing risk of cardiovascular diseases. On the other hand, I would not recommend vitamin K since it affects the mediation interfering blood clotting mechanism. Vitamin K helps in blood clotting, which therefore affects clotting medication.

An upset stomach can compensate for the absorption of B12 nutrients. Short bowel syndrome, Cystic fibrosis, chronic liver disease and can prevent the absorption of the fat-soluble nutrients, like vitamin E.

List three medical conditions that can alter a person’s vitamin requirements. Explain what vitamin/s would be affected and how they should alter their diet from normal recommendations.

Liver infections or kidney disease can trigger a lack of K that is important for clotting of the blood, keeping bones strong.  The absence of stomach acid, common in the elderly, makes it difficult to retain vitamin B12 and calcium nutrients in food.

Crohn’s disease and small digestive tract disorder can affect vitamin D retention. In addition, prescriptions for certain wellness conditions can affect the absorption of certain nutrients and minerals.

Lesson 5: Minerals

1 On a basic map of the world indicate regions where specific mineral deficiencies are prevalent in the population. Select 3-5 deficiencies to include on the map.

2 For each of the mineral deficiencies, you mapped in question 1, list reasons why people in areas you indicated might be deficient in this mineral.

• Iodine deficiency occurs in those regions when the iodine content of the soil is low. This means that low iodine concentration food products are harvested for the consumption of the population.

• Zinc deficiency is caused by an insufficient intake of zinc. Diarrhea, respiratory and intestinal diseases have been linked to zinc deficiency, especially in low-wage countries.
• In developing nations, iron deficiency is generally due to low consumption of iron in the diet or to loss of blood due to colonization of intestinal worms. In high-wage countries, iron deficiency can be the result of a vegan diet, chronic loss of blood, or poor absorption.

3 Using the possible contributing factors to mineral deficiency in specific regions that you identified in question 2; suggest ways that the deficiency could be combated in each region

• In the regions above, iodine deficiency may be improved through food and iodization of the water supply.
• In the deficiency of zinc, zinc may be put into the soil, which increases the harvest and gradually incorporates zinc into the diet. Zinc can also be added to food.
• To improve iron deficiency, it is necessary to follow dietary recommendations for insufficient iron intake in the population. Food can also be enriched.

4 Write no more than one paragraph each of the following, discussing how they can increase the risk of mineral deficiency/ies.

Culture-Cultural impacts make a distinction between the continuous use of certain foods and habits of agreements and can result in limitations in certain cases, for example, cutting milk and meat from the diet. However, cultural impacts can easily change: when they move to another nation, people tend to adopt certain eating habits for the culture of the neighborhood.

Climate-Increasing levels of CO₂ can make the crop less healthy and affect the health of many people. Those who live in some of the poor regions of the world are more likely to suffer. The accessibility of zinc, iron, important proteins and nutrients in wheat, rice, and certain other grains and vegetables is decreasing.

Geography-The type of food delivered and cooking practices in different regions of the world depend on the perception of the topography of each area. For example, regions with a cold environment tend to eat exceptionally tasty foods because these nutrients increase internal heat and make you sweat.

5 Submit the food diaries from Set Task 2. Present the information in a table for each diary, indicating foods/drink and their quantity, with a list of the minerals in each.

Friend’s chart.

My food diary

6. Create a list of minerals you believe each person is

Friend’s deficiency

• Iodine
• Potassium
• Zinc
• Sellium

My deficiency

• Sodium
• Zinc
• Phosphorus

Excess in

• Calcium and magnesium

8 For each person create a brief set of dietary guidelines to ensure they are getting appropriate mineral intake each week.

• Eat foods such as seafood, whole grain, chicken, organic meat, dairy, nuts, organic meat, and sometimes turkey meat increase the phosphorus intake in the body. However, when the body has high calcium levels, it absorbs less phosphorus.
• You should eat foods that increase zinc intake in the body include whole grains like rice and legumes, some vegetables like kales, potatoes, and dairy products like milk, cheese.
• To maintain sufficient iodine intake in the body, they need to eat foods rich in iodine, mainly seafood, meat, dairy products, and eggs. Also, add iodized table salt in the diet as well as take a multivitamin that contains iodine.

Discuss in a paragraph for each person, any symptoms they have that could be attributed, at least in part, to incorrect mineral intake. If they had none, discuss why this may be.

• For my friend, some of the symptoms of inappropriate iodine intake in an individual include fatigue and weakness, hair loss, dry and flaky skin, weight gain, swelling in the neck whereas symptoms of incorrect intake of zinc are; loss of appetite, diarrhea, wound healing problems weight loss and sometimes lower alertness levels.
• I personally experienced fatigue, joint pain, and stiffness, less energy while doing other chores, which I later came to realize that it was my phosphorus deficient diet.

Lesson 6: PLANNING A BALANCED DIET

1. Submit your new day school menu

2. Explain your menu and the choices you made in a series of bullet points with no more than a paragraph for each point.

• For breakfast, I chose fruit, bread, juice, meat, and milk- these choices ensured that all almost all vitamins and minerals had been incorporated in the diet to ensure it is balanced. These foods are high calcium which can be essential for strong bones in children
• For lunch, vegetables, meat, milk, and grains were considered to ensure the diet was balanced. Also, the lunch menu made sure that the daily intake of minerals and vitamins was adequate. In the lunch menu, the foods are high in vitamin C, D, and also rich in calcium.

3. Discuss the possible health consequences that could be suffered by children if they consumed the current menu detailed in the course notes over a long period.

• The food choices in the current menu from the class notes could have made the students suffer from deficiencies. The current menu use of prepared products as an essential source of supplementation is not perfect, given normal levels of sugar and sodium, which are generally high in fat, which can affect the heart. Baked beans are a vital source of vitamins and minerals, although pre-prepared vegetables are better. The mashed potatoes are peeled, wasting many essential supplements, like fiber, making them deficient. The fats from baked products are likely to be very high and of low quality.

Write a short report of no more than half a page discussing the concept of meal planning and the best ways to approach meal and menu planning.

• Many people see quantity before quality when planning their meals or menu. To improve the quality of food, meals in family units must be organized according to six rules; namely, sufficiency, balance, calorie control, the density of nutrients, balance, and variety. In adequacy principle, it is linked to the organization of meals, which must provide sufficient vitality and the various nutrients necessary to meet the health of strong people. The principle of balance involves giving foods of different types to a comparable extent. This ensures that you are not using certain nutrients to the detriment of others. The calorie control standard includes admission to the Food Vitality Board. One way to control the calorie intake of vitality is to choose foods that are thicker than supplements and less thick sources of vitality, such as carbonated foods. The density of nutrients is a proportion of the nutritional supplements that a portion of food provides to the energy it provides. To understand the rule, remember that one of the keys to good nutrition without being pampered is to choose foods that convey the most energy-efficient supplements.

5 What is the purpose of healthy eating pyramids, and how are they useful for nutritionists, institutional caterers, and individuals? Write no more than 200 words.

The Healthy Eating Pyramid is a basic illustration guide to the kind and amount of food we need to eat daily for good health. It is useful for the nutritionist to interpret the nutritional advice in a light pyramid. It is an exceptional approach to describing which foods make up a solid eating routine. The shape straight away suggests that some nutrients are acceptable and should be consumed frequently; others are slightly below average and should be consumed only occasionally. The layers talk about important types of nutrition that donate to the overall food routine.

6. Imagine you are planning a weekly menu for several different people. Draw up a questionnaire that you could use to obtain the information you need about each individual in order to create an appropriate menu for their needs.

What’s your occupation?

How frequently do you exercise?

Describe your present training program briefly?

Current daily calories intake

Briefly describe your current eating routine:

Do you have any allergies?

What multivitamins are you using?

Have you followed any weight control plans?

What worked?

What is the most difficult part of a diet?

How often do you eat out?

Which brand of protein would you use?

Do you need protein in your diet?

Do you take alcoholic drinks?

Moderation applies mainly to fats and sugar. Foods high in fat and sugar almost never contain supplements. They also help you gain excess weight. It is important to keep in mind that a diet can have all the benefits described in the other five dining patterns, but at the same time, it needs variety if a person is eating similar foods.

Lesson 7: Assessing Nutritional Status & Needs

1. Create a list of up to 5 basic principles for successful, healthy weight gain.

• Eat foods rich in proteins but low on carbohydrates.
• Exercise regularly. This is because physical activities assist in muscle building and, at the same time burning calories.
• Spend less time on the screen. Those who spend more time watching are likely to become overweight.
• Watch your diet and portions. Huge portions build up additional calories that can result in unhealthy weight gain.

• Do not skip breakfast. Breakfast starts the metabolism, burns calories from the first moment, and provides energy throughout the day.

2 Discuss why it is important to incorporate foods into the diets of babies after six months of age. Write up to one paragraph. List 3 consequences of delaying the introduction of foods to a baby and continuing with exclusive formula or breastfeeding.

• At six months, the appetite of a baby is not only satisfied with breast milk or breastfeeding. The baby does not have iron and zinc: solids are required to replenish these and other nutritional values ​​for the baby to continue growing. The baby’s digestive system is ready to handle solid foods. Solid foods bring in the baby new behaviors and tastes, and its presentation after six months fuels the mind of a baby and helps him to develop mentally.
• It reduces a child’s growth.
• Cause of iron deficiency in breastfed babies.
• Delayed oral motor skills
• It causes dislike to solid foods.

1. List 3 lifestyle issues that can affect the nutritional status of adolescents.

• Snacking
• Skip the food
• Intensive use of fast food in meals and snacks.

Provide three suggestions for each to improve nutritional status.

• Instead of snacking, consider nutritious foods.
• You must maintain regular eating habits.
• You should avoid fast food and consider homemade foods nutritious and nutritious.

4 Explain how the nutrient requirements of a young adult and an elderly adult differ and the reasons why they differ. List up to 5 possible health consequences of an elderly person following a diet designed for a young adult.

• A person’s daily calorie requirements depend on their height, weight, muscle mass, activity level, and several other factors. Elderly people may need fewer calories to maintain weight, as they are likely to work out less.
  • Cardiovascular diseases due to weight gain
  • Type 2 diabetes
  • Osteoarthritis
  • Cognitive disabilities
  • Hypertension

1. List issues that you may encounter with the local migrant populations in your area. Do you think these nutritional issues are well known in these local communities or not? How would you address such issues with clients?

Malnutrition, low physical action, and obesity are associated with a variety of nutritional problems that immigrants face. Immigrants ignore these two nutritional problems. The best and only way to solve this problem is to campaign to educate the community on these issues. With clients, the best way to address this is by providing nutritional advice and even writing a plan and maybe follows up at some point.

6. Discuss how a person might successfully lose excess weight, how you might determine with them their ideal or goal weight, and the role of nutrition in healthy weight loss.
   

You can lose several pounds if you are on a low carb diet for a few days. Many studies have shown that a low carbohydrate diet is a very efficient way to improve health and lose weight. A short-term reduction in carbohydrate intake can also reduce water weight and inflation. That is why people with low carbohydrates often notice a difference in scale the next morning after starting the diet. Ingesting too much protein can further reduce appetite, increasing metabolism. Try to reduce considerably or reduce all carbohydrates and starch and sugar during the week. Replace them with low-carb vegetables and increase the intake of eggs, lean meats, and fish. Therefore, reducing the carbohydrate intake can lead to significant weight loss, both in excess weight and in body fat. It also helps to eat more protein.

If you are trying to lose weight fast, it may be helpful to follow an easy diet centered on whole foods. These foods are often very abundant and make it easier to consume fewer calories without being too hungry. During the week, be sure to eat whole foods with just one ingredient. Keep away from most processed foods. Eating lean proteins and low-carb vegetables can be incredible, even if you don’t eat that many calories.

Lesson 8: Timing of Meals & Needs of Special Groups

1. List up to three unique dietary requirements for the following different types of people (compared to an average, healthy adult)

• Weight lifters 
  • Eat low-fat, high-fiber meals with a little protein and starch. Dietary fiber can and must be part of a healthy diet at various meals.
  • Try and discover your resistance to different foods before and during training. This is important because many of us react differently to fiber, foods like beans, milk, and various foods that are grown from scratch.
  • Eat the main meal four hours prior to training.

• People suffering from obesity
  
  • Check fat to reduce vitality and reduce the consumption of energy.
  • Choose water and other low-calorie drinks to quench your thirst.
  • Manage the sugar intake, and consider non-nutritive sugar

• People with coronary heart disease
  • Minimize unhealthy cholesterol and fats
  • Choose sources with low-fat protein
  • Reduce salt consumption

• Diabetics
  • The sugar base should be the most important segment of each meal and should be used as a guide for decisions with a low or medium GI.
  • Limit the intake of sugary drinks, food, and snacks, or use “diet” options and low-calorie sugars.
  • Keep away from meat fats, dairy products, hard margarine, and processed foods that contain them, or use other low-fat options.

• People with gastric problems
  • Take foods rich in fiber, such as apples, oats, broccoli, carrots, and beans.
  • Low-fat foods, such as fish, chicken and turkey breast
  • Low caustic or increasingly basic foods that look like vegetables

1. Create a set of general, safe guidelines that might be included in a brochure or leaflet supplied to obese clients of a nutritionist.

• Participate in moderate physical activity and do at least 30 minutes for most of the day or, ideally, every day at work.
• Losing fat in the diet can help you minimize calories and have a steady heart. Either way, reducing dietary fat only with no calorie reduction will not lead to weight loss.
• The goal of management should be to reduce weight by 10% at minimum, an amount that reduces the risk factors associated with resistance.
• A sensible course for a 10% reduction in weight is a half a year of management with weight loss of 1-2 kg every week.

1. Create a set of general, safe guidelines that might be included in a brochure or leaflet supplied to underweight clients of a nutritionist.

• Eat every time. When one is underweight, he and she can feel faster. At least take five to six small meals throughout the day instead of a few large ones.
• Select nutritional supplements. According to a solid general diet, select wholemeal bread and oats; food is grown on the ground; Dairy products; lean sources of protein; and seeds and nuts.
• Check when you drinks. A number of people find that taking liquids prior to taking meals relieves hunger. After all, it may be wiser to try unhealthy drinks for dinner or a snack.

1. Calculate (preferably manually, not with an online calculator) the BMI of the following people: 

• A bodybuilder who is 1.73cm tall and 109kg
  
  • 36.42- Obese
• A postpartum woman who is 1.65cm and 76kg
  
  • 27.92- overweight
• A young man who is 1.89cm tall and 166kg
  • 46.47-morbidly
• A young woman who is 1.58cm tall and 49kg
  • 19.63- normal

• An older woman who is 1.52cm tall and 53kg
  • 22.94- normal

5. For each of the above people, comment on:

• Which weight bracket they fall into (underweight, normal, overweight, obese or morbidly obese)
• The appropriateness of BMI in indicating a weight problem (one paragraph max)
• Appropriate dietary measures/diet therapy they would benefit from if any, and why (one paragraph)

Overweight individuals can practice daily healthy living by including these five food groups in their diet i.e., legumes, different types, and colours vegetables, drinking a lot of water. An overweight individual can also reduce intake of foods containing added sugar and salt, saturated fat and alcohol. This is important because it will help their bodies absorb required nutrients only and avoid accumulation of excess fats . Persons who are obese or morbidly obese can help improve their health by eating a balanced diet and eating foods that are processed minimally such as whole grains e.g. brown rice and oats. It is essential for them to practice healthy eating habits. They can also take a colourful variety of vegetables but avoid potatoes, nuts and plant oils. Taking beverages that are calorie free is important. This will help reduce the fat weight in their bodies that leads to obesity. Individuals with normal BMI are required to maintain their eating habits and exercise regularly to improve their health and also maintain their BMI.

6. Write a paragraph description of the medical condition you investigated in your Set Task

Chronic kidney disease is an illness with generally high death rates. The main real cure for the disease is a kidney transplant. However, the number of patients who need a transplant significantly outnumbers the kidneys to be administered.A diet kidney-friendly usually involves limiting potassium and sodium to 2,000 mg and phosphorus to 800-1000 mg in a day. Kidneys that are damaged can also have trouble separating the waste of protein digestion.

Always read the labels of foods. The substance of sodium and potassium is listed always.

Consider portion sizes carefully.

Eat fresh meat instead of package meat.

Select fruits that are fresh or canned products without salt

Look at the brands and use things that contain less sodium and potassium.

Use flavours which do not contain “salt”

Prepare meals at home and do not include salt.

8. Comment on the ease/difficulty for a person, suffering the medical condition you investigated, who has to stick to the dietary guidelines you created in question 7.

It is difficult for patients with endless kidney disease (CND) because the rules seem prohibitive.