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Nutrition and Diet

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TABLE OF CONTENTS

Introduction .....................................................................................................................................4

TASK 1 ............................................................................................................................................4

a) Reviewing factors affecting food choices and current food trends .........................................4

b) Categorizing food according to type and nutritional content ..................................................5

c) Nutritional requirements of groups in the given scenario ........................................................6

d) Assessing key methods to measure nutritional status of chosen foods ...................................7

Task 2 ...............................................................................................................................................7

a) Relationship between diet and health with an explanation of principles of healthy eating .....7

b) Appraising the effects of alcohol on human body and hospitality sector ..............................10

c) Accessing the use of diet in the treatment of several medical conditions .............................12

Task 3 .............................................................................................................................................13

a) Planning, developing and analyzing healthy palatable meals for given groups ...................13

b) Modifying existing meals and menus to implement healthy eating principles ....................14

Task 4 .............................................................................................................................................15

a) Evaluating different methods of food production on nutritional value of food .....................15

b) Comparing different nutritional principles involved in the given scenario ...........................16

c) Analyzing materials that provides nutritional information and promotes concepts of healthy

eating .........................................................................................................................................17

Conclusion .....................................................................................................................................17

REFERENCE .................................................................................................................................18



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INTRODUCTION

In nutrition, diet can be explained as the sum of food consumed by humans or other

living organisms. In other words the word diet signifies the use of particular intake of nutrition

for achieving good health or for managing weight. Diet and nutrition go hand in hand and dietary

habits of individuals play very crucial role in improving their quality of life and fitness. The

present report features key aspects related to diet and nutritional principles. The report reviews

various factors that influence the food choices of individuals (Alliance, 2015. In addition to this

it also explores relationship between diet and health of individuals in the given scenario. Besides

this, it also analyses menus and develops healthy palatable meals for variety of customers and

situations. Apart from this, the study also evaluates the effects of various food production

methods used in the catering industry on the nutritional value of foods and promotes concepts of

healthy eating for the given industry.

a) Reviewing factors affecting food choices and current food trends

There are several factors that affect the food choices of individuals. These include

socioeconomic, cultural and psychological factors. In the given scenario, these determinants are

reviewed briefly so that the information can be made relevant for the catering manager.

Socioeconomic factors: These factors significantly impact the eating behavior of

individuals. It has been studied in research that humans eat more while dining with

family or friends as compared to lone eating. In addition to this, the quantity of food also

increases with the fellow diners. It has been observed that low socioeconomic status is

directly linked to poor dietary habits (DeBruyne, Pinna and Whitney, 2015). Besides this,

food choices are greatly impacted by gender, age, environment, community networks

and lifestyle factors of individuals. It has been researched in population studies that low

income groups tend to consume unbalanced diets and low intakes of fruits and

vegetables. These groups are referred to be experiencing food poverty or insecurity. Cost,

knowledge and accessibility contribute to the main barriers to balanced healthy diet for

low income groups.

Cultural factors: These factors play important role in affecting the dietary choices of

individuals. It has been studied that values, traditions, customs and beliefs are the major



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factors that influence food preferences, mode of preparation and nutritional status among

individuals. However, cultural habits tend to change as individuals move from one place

to another and adopt local food habits (Fontana and Partridge, 2015). For example:

Migration of South Asian females to European countries showed modification in their

dietary habits as they tend to consume fat rich food and thereby increasing their Body

Mass Index consequently leading to cardiovascular diseases. In addition to this, in some

cultures and religions there is more emphasis on vegetarian diet and strictly prohibited

the use of meat.

Psychological factors: These factors are associated with mind and emotions. It has been

observed that Psychological stress modifies the behavior of individuals and affect their

physical health. Some people tend to overeat during stress while others consumes less

food (DeBruyne, Pinna and Whitney, 2015). . The effect of stress on person's food

choices is very complex to comprehend. However it can be explained that stress induced

changes are due to low motivational levels, availability of food, reduced appetite, meal

preparation and changes in eating opportunities. In addition to this, it also observed that

prolonged stressful situations may negatively impact the dietary choices that may lead to

development of various lifestyle diseases such as cardiovascular disorders, obesity and

This is a Sample Report On Nutrition and Diet.

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diabetes. Apart from stress, another factor that can significantly affect the food choices of

individuals is their mood (Alliance, 2015). Food is considered as a tool to change the

temperament and mood of humans. It has been observed that women are more commonly

report food cravings as compared to men. The severity of these cravings increases with

depression. For example: food cravings among girls and women are reported more often

before premenstrual phase.

b) Categorizing food according to type and nutritional content

In order to categorize food according to their type and nutritional content following table

can be referred:

c) Assessing key methods to measure nutritional status of chosen foods

The key methods to measure nutritional status food in the given scenario are discussed in

the following points:

Prospective methods : These are direct methods to measure current nutritional status.

Weighed inventory : It is widely used method. The record of all food and beverages is

maintained. The method provide accurate data of portion sizes.

Household Measures: It is similar to weighed inventory but the portion sizes of food

items is recorded in household measures such as cup, spoonful, bowls) rather than

weighing them (Nunn, 2008). The advantage of this method is that it is simple to assess

nutritional status of food.

Retrospective methods :

Diet history : in this method the diet history is utilized to assess general diet over last 24

hours. The trained nutritionists asks individuals about what they likely to consume for

every meal. Advantage of this method include large amount of data from an interview

and attention is paid to particular food groups .

Young women between the ages of 15-18 years: During adolescence, the physical

changes affect the nutritional needs of young girls between the ages of 15-18 years. The



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lifestyle and eating habits significantly affect their health (Mortensen, 2016.). Deficiency

of nutrients in the diet of young girls may severely affect their future health. The negative

effects on girls include poor mental and physical health, inability to learn and work with

maximum hours, slow sexual growth and maturation, low bone strength, increased risk of

health conditions of future children. They want to eat more healthy food, as they

becoming adolescence and they don’t want to become fat, more fresh fruits and vegetable

Gardeners involved in heavy manual work

It is very important for gardeners to eat very well at breakfast, full English, and also at

the lunch time good healthy food, with high carbohydrates ( pasta) as they need a lot of

energy, less process food, a lot of meat and vegetables



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Relationship with principles of healthy eating

Sugar

Excess of sugar is bad for body.

Unhealthy sources of carbohydrates need to be replaced with healthier sources such as

pastries, white bread are need to avoided (Pheasant, 2008)..

Wholegrain bread, fruits and beans need to included in the diet to meet energy needs of

body.

It is also important

Butter

The principle of healthy eating lay emphasis on limited consumption of fats as per

required RDA amount.

Human body requires HDL which is commonly known as good cholesterol.

Other than butter, olive oil, walnuts can also be included to supply good cholesterol to

body (Heuer and et. al., 2015).

LDL often referred to as Bad Cholesterol should be limited.

Milk

The principle of healthy eating lays emphasis of intake of protein rich diet to supply

required amount of proteins to body (Geaney and et.al., 2015). .

Other than milk, yogurt, eggs, peanuts and soybeans can also be included in the diet to

supplement daily dietary proteins.

Oats

Regular intake of oats in the form of oatmeal, baked food items and muesli is

recommended by many dietitians.

Pure oats are considered gluten free thus very beneficial for individuals who have gluten

intolerance.

Oranges

The principle of healthy eating lay emphasis on daily intake of required amount of

Vitamin C.

Other than oranges, lemons, strawberries, tomatoes, kiwifruit, broccoli, cabbage, bell

peppers, guavas are also recommended.

Bananas

Limited quantities should be included in the daily diet.

However excess of intake may cause issues related to weight gain (Mann and et. al.,

2015.



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It is a also recommended that bananas should be consumed with other dietary

supplements to improve the nutritional requirement of body

Spinach

Spinach is highly recommended in daily diet

Carrots

The principle of healthy eating lays focus on regular intake of required amount of

Vitamin A.

The other sources of Vitamin A should include Eggs, Breakfast cereals, yellow and

orange colored fruits and vegetables (Sarris and et.al., 2015).

Regular intake may reduce the chances of development of diseases related to deficiency

of Vitamin A.

b) Appraising the effects of alcohol on human body and hospitality sector

In order to appraise the effects of alcohol on human body both physiological and

psychological aspects can be addressed. In the given scenario the catering manager can be

advised to limit the serving of alcohol to customers by explaining them both these factors on

health:

i)Physiological effects of alcohol consumption on body

Moderate consumption of alcohol does not affect body to a great extent as compared to

heavy drinking. However a small amount of alcohol affect different parts of body. These effects

on various body parts is briefly described in the following points:

Central Nervous System: Alcohol travels throughout the body and reach many parts

including brain and central nervous system. This makes it difficult for the person to talk

and also affects the coordination of body parts thereby making activities such walking ,

running and thinking very difficult (Tobias and et.al., 2015). Excess drinking can shrink

the frontal lobes of brain and can cause severe damage to central nervous system. The

damage can cause pain and numbness in hands and feet. Severe Alcoholism can cause

deficiency of Vitamin B1 called Thiamine which results into paralysis of eye muscles,

weakness and rapid eye movement.

Digestive System: Alcohol can take a toll on human digestive system. One time heavy

drinking can badly injure the digestive tract of individuals. Alcohol consumption may



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damage salivary glands and irritate mouth which may leads to tooth decay and gum

diseases. Excess drinking may develop ulcers in food pipe and causes heartburn (Walker,

2015.). Damage to digestive system leads to diarrhea and other gastrointestinal problems.

Alcohol consumption also makes it difficult for digestive system to absorb essential

dietary nutrients and control bacterial infection. People who consumes alcohol on a

regular basis frequently suffer from malnutrition.

Circulatory System: Alcohol drinking can badly affect the circulatory system. A single

episode of heavy drinking may cause various complications such as high blood pressure,

stroke, heart attack, poisoning of heat muscle tissues, heart failure and arrhythmia. Heavy

intake of alcohol may further worsen the situation among diabetic patients (DeBruyne,

Pinna and Whitney, 2015).



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Immune System: Alcohol abuse weakens the immune system of body making it prone to

invasion of various pathogenic microbes such harmful viruses, germs and bacteria. It has

been observed that regular and heavy alcohol abuse may cause severe forms of cancers

among individuals. In women, heavy alcohol abuse leads to termination of menses

making them infertile. Besides this, it also increase the risk of miscarriages and still births

among pregnant women (Fontana and Partridge, 2015).

Excretory System: Excess use of alcohol can encourage pancreas to secrete toxins that

increase the level of harmful substances in body. In addition to this, heavy drinking

affects the functions of liver causing alcoholic hepatitis and jaundice. Due to dis

functioning of liver and pancreas the risk of hypoglycemia increases which further causes

the blood sugar level to rise exponentially leading to life threatening condition.

Reproductive system and sexual health: The most common negative effect of alcoholism

on men is Erectile Dysfunction (Geaney and et.al., 2015). . In addition to this, it inhibits

the production of hormones and impacting the testicular functions leading to infertility in

men.

Psychological effect of alcohol consumption on body

There are several psychological effects of alcohol on body. The major effect of alcohol is

on the brain and is observed in a form of liver damage, the condition is termed as Hepatic

Encephalopathy (Heuer and et. al., 2015). This condition is the deterioration of brain function

that is caused by hyper intoxication, when liver becomes incapable of removing toxic substances

from blood. The psychological effects induced by this condition are as follow:

Short term Long term

Change in sleep pattern

Depression and other psychiatric

conditions



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Limited attention span

Alteration in mood and behavior

Problems related to coordination

Hallucinations, delusions, anxiety and

panic disorders

ii) Accessing the use of diet in the treatment of several medical conditions

In order to assess the use of diet in the treatment of medical conditions such as diabetes

the following way can be elaborated:

Diabetes is a chronic disorder which is caused due to the irregularity of a hormone called

insulin which is responsible for controlling the blood glucose level in human body. Since its a

chronic disease it can be cured completely but can be managed effectively by proper diet and

nutritional plans. The diabetes meal plan can help the catering manager to choose right king of

food items for diabetic and heart patients in the given scenario. For this meal planning tools can

be used. These include Carb counting, plate method and glycemic index. A healthy diet is very

beneficial to reduce the risk of complications of several medical conditions including diabetes,

cardiovascular diseases and stroke (Kavanaugh and et.al., 2015). The healthy diet should include

vegetables, fruits, beans, whole grains, low fat dairy products such as milk, butter, yogurt and

cheese, fish, nuts and lean meats. Foods rich in high saturated fats such as fried and fast foods,

burger, pizza, pastries, cookies, etc. should be refrained to offer it to hospitality customers. In the

given scenario, the catering manager can be asked to provide nutritional value of every food item

on the menu card so that customers can choose their portion sizes based on the given nutrition

chart.

TASK 3

a) Planning, developing and analyzing healthy palatable meals for given groups

One day meal plan for for an

elderly, anaemic woman living alone



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A vegetarian lunch menu for a teenager

b) Modifying existing meals and menus to implement healthy eating principles

As a nutrition consultant, the catering manager can be suggested following healthy dinner

recipes from Sri Lanka to implement the principles of healthy principles in the hospitality sector.

The modified dinner menu may contain following recipes:

Lamprais: It consist of boiled egg, soya, eggplants and sambol which is infused with

spices such as cardamom, cinnamon and cloves (Tobias and et.al., 2015). It is very

healthy as it contains the goodness of all nutrients and baked instead of frying.

Dal Curry: It is a preparation made of red lentils cooked in coconut milk. Often tempered

with spices such as cumin and mustard seeds, turmeric and fenugreek seeds. It is rich

source of proteins with other dietary nutrients.



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Gotu Kola Mallung: It is a kind of salad that supplements high dose of vitamins when

served with carbs and protein rich diet. Gotu kola are type of leaves that gives tangy

flavor to the salad (Walker, 2015.).

Wood Apple juice: This fruit juice provides many health benefits including easy

digestion.

TASK 4

a) Evaluating different methods of food production on nutritional value of food

The effect of following production methods on the nutritional value of food can be evaluated as

given below:

Conventional large scale cooking methods

Conventional cooking methods cook food at a faster rate. These include various

processes such as blanching, boiling, stir frying etc. a conventional oven uses hot air which is

circulated around the food. This cooks the food faster. However, at large scale, these methods

can lead to overcooking of food thus decreasing its nutritional value. This is because the cooking

process which is adopted in these methods is very fast (Heuer and et. al., 2015). Moreover, there

are some foods which are not adequately coked by conventional methods such as blanching. The

nutritional value can be maintained only when there is a mix of healthy ingredients in the food.

Steaming helps in retaining the natural juices of food and hence its nutritional value as well. It

also makes the food lighter which becomes easy to be digested by the children.

Sous vide

This methods involves vacuum cooking in a pouch. Before steaming,the food is prepared,

garnished and sealed. Sous vide method is efficient at retaining the nutritional value of large

vegetables such as potatoes and marrows. This is also a fat free method and hence helps in

controlling the amount of fat that the children will consume. The temperature can be monitored

in sous vide method,. Hence, these will prevent over cooking of food this maintaining its

nutritional value. Moreover, sous vide foods can be kept for longer time without getting spoiled

or dehydrated (Kavanaugh and et.al., 2015). Sous vide is carried out while maintaining a precise

control over oxygen and added water. These elements are responsible for the nutritional content



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of the food. Therefore, through this method, more vitamins and minerals are retained as

compared to other cooking methods such as steaming. It also prevents leaching of water soluble

vitamins into the cooking was or oil as the food is cooked in sealed pouches with minimum oil.

As sous vide method keeps a control on temperature, it also prevent destabilization of vitamins

which are sensitive to heat such as vitamin B, ascorbic acid (vitamin C) and riboflavin (vitamin

B2).

Cook chill

In the cook chill system, food is cooked and is held at a temperature of 70- 75 degree

Celsius for 2 minutes. Following this, chilling takes place within 30 minutes of cooking which

reduces the temperature of food to 0- 3 degree celsius. This method also helps in preserving the

nutritional value of food to some extent (Mann and et. al., 2015).

Microwave cooking

Microwave cooking comprises of cooking food by using waves of energy. These waves

are sorter than radio waves but are similar to them (DeBruyne, Pinna and Whitney, 2015). is

good at retaining the nutrients. This is because it coos the food quickly, heats the food for the

shortest amount of time and makes use of very little liquid. When microwave cooking is done by

using a small amount of water, it steams the food fro inside out. This helps in keeping vitamins

and minerals intact into the food. This method is considered to be one of the most nutritionally

sound food preparation methods.

b) Comparing different nutritional principles involved in the given scenario

The catering Manager in the given scenario, can make a note of nutritional principles for

three different catering outlets which are as follows:

For school girls: The school going girls are in developmental phase. Thus their body

requires proper balance of nutrients such as proteins, carbohydrates, fats, fibers, vitamins

and minerals. Thus the meal menu for school girls should provide interesting and healthy

options to girls so that their dietary requirements can be fulfilled. Instead of soft drinks ,

the menu can include fresh fruit and vegetable juices as well smoothies (Fontana and

Partridge, 2015). The foods can include eggs and multigrain toast, smoothie with a frozen



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banana, berries, water or coconut milk, and honey, salads, wraps, or deli sandwiches, tofu

or soy yogurt.

Residential care homes for elderly people: The nutritional principles for residential care

homes should include selective but healthy diet in order to meet their nutritional

requirements. The menu should contain meal plans that are easy to digest and rich in

essential nutrients. Focus on whole fruits rather than juices, Choose antioxidant-rich dark,

leafy greens. These could include kale, spinach, broccoli and yellow vegetables like

carrots, yams. Hey further require 1,200 mg of calcium on a daily basis. These can be

given through a day milk, yogurt, or cheesem tofu, broccoli, almonds.

Fast food outlets: The fast food outlets are often ignorant towards the nutritional

principles as taste is given major preference. However with the use of proper cooking

methods the nutritional value of food items can be enhanced such instead of frying

baking can be used (Sarris and et.al., 2015).

c) Analyzing materials that provides nutritional information and promotes concepts of healthy

eating



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There are various materials that can be analyzed to promote concepts of healthy eating.

The Nutrition Facts Label is one such tool which are very useful to make healthful food choices.

UK government's various community based nutrition oriented programs are among the effective

tools that provide guidelines to restaurants in order to promote the concept of healthy living in

the communities. These materials are dietary charts of various meal plans to provide essential

nutritional information of the recipes that a client chooses (Jacobs, D.R., 2015). In additional to

this, the nutritional charts can also be used provide detailed information about energy

constituents of food being offered on the platter of hospitality sector. Apart from this it has been

analyzed that these tools provide information of daily intake of recommended amount of

important nutrition which helps the hospitality organizations to design healthy meal plans for

customers with an aim to inculcate healthy eating.

CONCLUSION

In a nutshell, diet and nutrition is an integral part of health and fitness of individuals. It

has been learned that there is a direct link between the health and diet. In addition to this

nutritional plans for young girls, children, elderly people and people with heavy manual work.

Besides these the report also provide essential learning on the role of nutrition in hospitality

management.



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REFERENCE

Books and Journals

Alliance, I.U.N., 2015. National Adult Nutrition Survey. The Lancet.

DeBruyne, L., Pinna, K. and Whitney, E., 2015. Nutrition and diet therapy. Cengage Learning.

Fontana, L. and Partridge, L., 2015. Promoting health and longevity through diet: from model

organisms to humans. Cell.161(1). pp.106-118.

Gaba, A., 2015. Recent Studies on Nutrition and Parkinson’s Disease Prevention: A Systematic

Review. Open Journal of Preventive Medicine. 5(05). p.197.

Geaney, F. and et.al., 2015. Nutrition knowledge, diet quality and hypertension in a working

population. Preventive Medicine Reports. 2. pp.105-113.

Gulati, T. and Kochhar, A., 2015. Impact of nutrition education on the food and nutrient

adequacy of smokers. Journal of Human Ecology. 19(4). pp.277-281.

Heuer, T. and et. al., 2015. Food consumption of adults in Germany: results of the German

National Nutrition Survey II based on diet history interviews. British Journal of Nutrition.

113(10). pp.1603-1614.

Jacobs Jr, D.R., 2015. Nutrition: The whole cereal grain is more informative than cereal fibre.



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