Planning a Healthy Diet

Know the principles and benefits of a healthy diet.

Learners need to have a basic understanding of what constitutes a healthy diet.

The key features of a healthy diet should include:

Nutrients

• Carbohydrates – provide energy and are found in bread, rice, potatoes and pasta
• Fats and oils provide energy – found in butter and vegetable cooking oil
• Proteins which help make new cells and repair damaged tissues like muscles – found in beans, eggs, fish, meat, milk
• Vitamins such as vitamin C found in fruit hat can help prevent illness
• Fibre – helps food pass through the digestive system and is found in fruits, vegetables and wholegrain cereals
• Water – 70% of the body is water. Water is lost in urine, sweat and breathing out so needs replacing with water from drinking and eating

They also need to know the balance required between each of these food types. Learners should research the fluid intake required for a healthy lifestyle.The main benefits of a healthy diet should include:

• maintaining healthy body weight
• reduced cancer risk
• diabetes management
• reduced risk of type 2 diabetes
• heart health and stroke prevention
• better sleep
• improved brain function

Learners will also have the opportunity to discuss how a healthy diet can contribute to physical and mental well-being. Topics may include increased energy levels, reduced risk of diet related illnesses, self esteem, confidence etc.

Assessment Criteria

• 1.1

  Describe the main features of a healthy diet.

• 1.2

  Describe ways in which a healthy diet contributes to physical and mental well-being.

Know why it is important to understand an individual’s needs when planning their diet.

When planning a diet for an individual a carer needs to know what the person's likes and dislikes are; allergies; portion sizes; any illness that may be influenced by food e.g. diabetes; food lifestyle e.g. vegetarian, vegan; religious and cultural requirements. Learners should respect the individual and their right to choose what they would like to eat. However learners need to understand the importance of using this information when planning diets e.g. it may cause illness, distress, anxiety or enhance the quality of life for the individual.

Types of special dietary requirements could include:

• gluten free/coeliac
• dairy free and lactose free
• vegetarian
• vegan
• tree nut and peanut allergies
• fish and shellfish allergies

Assessment Criteria

• 2.1

  Outline the personal information needed about an individual when planning their diet.

• 2.2

  State why this information is important in diet-planning.

• 2.3

  Give examples of different diets that may be needed by an individual.

• 2.4

  Describe what religious or cultural considerations may be needed in planning a healthy diet.

Be able to plan a healthy diet for an individual.

Learners may find it helpful to use the 'eat-well' plate as a tool for this outcome. They should be able to provide examples of different food types and an appropriate balance. Learners are not expected to demonstrate an in-depth knowledge of the nutritional values of food for this outcome. They do need to state the importance of respect for an individual’s likes and dislikes leading to an increased likelihood of an individual following the diet plan.

Assessment Criteria

• 3.1

  Plan a healthy diet for an individual which is consistent with the principles of healthy eating and takes into account  their personal needs.

• 3.2

  State why it is important to include the individual in planning their diet.