Home Econs E-learning for 2B You are to do a self study for Module 1 Lesson 2 - Special Diets 1.Watch the introductory video. 2. Go through the powerpoint.

Home Econs E-learning for 2B

You are to do a self study for Module 1 Lesson 2 - Special Diets

1.Watch the introductory video.

2. Go through the powerpoint slides. - Make your own notes in your A4 exercise book.

3. Complete your workbook pgs. 6 – 9

Click the link below to watch the introductory video.

http://www.youtube.com/watch?v=2fHa6FBO1OY



Go through the following powerpoint slides and

complete your workbook pgs 6 - 9

Students will be able to:

• list the nutritional needs of young children, teenagers and the elderly;

• discuss food suitable for them;

• explain factors to consider when preparing meals for them; and

• plan meals for young children, teenagers and the elderly.

Learning Outcomes

Imagine that you need to plan and cook a meal for the people in pictures A and B.

Which group requires more consideration in meal planning?

Nutritional Needs B

A

Nutritional Needs

• Young children, teenagers and elderly people all require special diets.

• This is because:

– they are physically different; and

– they have specific nutritional needs.

• We refer to children less than one year old as infants and toddlers.

• At this age, they need food that will help them grow fast and well.

Nutritional Needs of Young Children

First four months

• Both mother’s milk and formula milk contain all the nutrients the infant needs:

– carbohydrates,

– proteins,

– fats,

– vitamins, and

– minerals.


Nutritional Needs of Young Children First four months

• However, mother’s milk is still best for infants because:

– it contains nutrients in the right amounts; and

– it provides the infant with natural immunity to fight harmful bacteria.


Four months to one year old

• Milk is still essential but soft-textured and semi-solid food can be introduced.

• E.g. mashed banana and commercially-prepared infant food.


One to six years old

• Children in this age group grow fast and are usually very active.

• Their need for food and nutrients is high but often, their appetites are small.

• Some children can be fussy eaters.

• Their meals need to be well-planned to include nutrient-dense food.

Offer a wide variety of food:

Carbohydrates for energy

Proteins for growth

Water and dietary fibre for easy bowel movements

Vitamin C for health

Calcium and vitamin D for strong bones and teeth



As a guide, refer to the recommended daily servings for a child.

* As part of the Rice and Alternatives serving needs.# 0 – 6 months: breastmilk is recommended; 7– 12 months: breastmilk or formula milk

Source: Singapore, Health Promotion Board, 2007


When preparing meals for young children:

• cut food into bite-sized pieces;

• make meals colourful to entice them to eat;

• serve meals in small amounts;

• serve meals on plastic plates and cutlery; and

• serve meals at regular times.

An example of a suitable meal:

• Macaroni cheese with peas

• Papaya (cut into small cubes)

• A glass of milk


13 to 19 years old

• Teenagers go through one of the fastest growth periods of a person’s life.

• Their nutritional needs change because: – physically, they experience rapid

growth in bone and muscle; and– they are normally very active.

• During this time, they also gain independence over their eating patterns and food choices, because they take some meals away from home.

Nutritional Needs of Teenagers

• Busy with after-school activities, teenagers are likely to:– skip meals;– indulge in sugary or fatty snacks; and – eat often at fast food restaurants.

• If they have too much of foods high in fat

and sugar, they can become overweight and obese.

• If they eat too little, they might become underweight.

• Encourage healthy dietary habits to prevent diet-related diseases such as diabetes and heart disease later on in life.


Teenagers need food for:

• body-building: proteins

• energy: carbohydrates

• healthy skin: vitamin C

• strong bones and teeth: calcium, phosphorus and vitamin D

• easy bowel movements: water and dietary fibre

• production of red blood cells: iron


The recommended daily servings for a teenager are as follows:

* As part of the Rice and Alternatives serving needs.

Source: Singapore, Health Promotion Board, 2007


When preparing meals for teenagers…

• include sufficient proteins, vitamins and minerals;

• offer more fruit and vegetables

• use a variety of cooking methods (deep fry only occasionally)

• avoid making home-cooked food too oily, salty or sweet; and

• provide regular, balanced meals.



• A plate of plain rice

• Sambal chicken

• Sayur lodeh

• A banana

• A glass of water


Nutritional Needs of Elderly People

60 years old and above

• Elderly people have weaker teeth and slower digestive systems.• As they are usually less active than before, they don’t need as

much carbohydrates.


• However, they still need to eat well to prevent illnesses and maintain good health.

• They should also take less of oily, sweet and salty food to prevent diet-related diseases such as heart disease, diabetes and hypertension.

Nutritional Needs of Elderly PeopleThe elderly need food that will…

repair body cells and tissues: proteins

protect them against diseases: vitamins

slow down/prevent osteoporosis: calcium and vitamin D

help in bowel movements: water and dietary fibre

Nutritional Needs of Elderly PeopleWhen preparing meals for the elderly, have food that is…

• easy to chew, swallow and digest;

• in small amounts;

• prepared using healthy methods of cooking (boiling, stewing, steaming);

• served with soup or water; and

• served attractively


• Fish porridge (with boneless fish slices)

• Steamed spinach

• A slice of watermelon

• A glass of soy bean milk


Special Diets

• Proteins• Carbohydrates• Vitamin C• Calcium and vitamin D• Dietary fibre and water

• Proteins• Carbohydrates• Vitamin C• Calcium, phosphorus and vitamin D• Iron• Dietary fibre and water

• Proteins• Carbohydrates (not too much)• Vitamins• Calcium and vitamin • Less fat, sugar and salt• Dietary fibre and water

• Have bite-sized pieces for young children• Make meals colourful and attractive• Serve at regular times, in small amounts• Serve on plastic plates and cutlery for safety

• Have sufficient proteins, vitamins and minerals• Have a variety of food• Prepare food in a variety of ways• Have more fruit and vegetables• Avoid making home-cooked food too oily, salty/sweet• Provide well-balanced meals regularly

• Have food that is easy to chew, swallow and digest• Use healthy cooking methods• Serve food in small amounts• Serve soup or water during mealtimes• Serve food attractively

Teenagers The Elderly

Nutritional Needs

Factors To Consider

Summary

Special Diets

Young Children

Let’s DiscussWhy is the meal below not suitable for a three-year-old child?

Too much

Not cut into small pieces

Lacks milk

Lacks vegetables

Not balanced

Not served on plastic dishware

Credits

Photograph of Pasta with Shrimp SaucePDPhoto.org

http://www.pdphoto.org/PictureDetail.php?mat=pdef&pg=6494

http://www.pdphoto.org/PictureDetail.php?mat=pdef&pg=6494

Home Econs E-learning for 2B You are to do a self study for Module 1 Lesson 2 - Special Diets 1.Watch the introductory video. 2. Go through the powerpoint.

Documents

2fha6fbo1oy slide

nutritional needs b

specific nutritional

infant needs

years old children

plan meals

food suitable

meals colourful