Healthy Diet Group Work Answers

**Healthy Diet group work: Answers** *[Learning Outcomes ]* - *Explain the limitations of self-reported diet histories* - *Recognise major food groups, macronutrients and micronutrients in a diet history* - *Explain the importance of healthy diet for normal homeostasis* - *Identify...

**Healthy Diet group work: Answers** *[Learning Outcomes ]* - *Explain the limitations of self-reported diet histories* - *Recognise major food groups, macronutrients and micronutrients in a diet history* - *Explain the importance of healthy diet for normal homeostasis* - *Identify the differences in individual perceptions of dietary norms* - *Describe the challenges associated with maintaining a healthy diet and lifestyle with reference to the biopsychosocial model* - *Advise on healthy eating and know where and when to refer for expert advice* *[Related Teaching]* - *Nutrition and Energy Balance (Week 1 face-to-face lecture)* - *Body Composition (Week 1 Lt workbook)* - *Carbohydrates and Lipids (Week 1 recorded lecture)* *[Resources:]* - *Medical Sciences; Chapter 16: Diet and Nutrition: * - *WHO Healthy Diet factsheet: [ ] [ ]* - *NHS: Eat well: [ ] [ ]* - *NHS Eat well guide: * **[Introduction]** ***Discussing food and diet may be difficult for some people. If this is the case, you may choose not to participate in the discussion, or if necessary leave the session. You would also be strongly encouraged to speak to your personal tutor who can provide support and advice regarding ongoing wellbeing. I also request that you all help create an environment of mutual respect and sensitivity during this session."*** **\ ** **[Task 1 -- Dietary history ]** *Sam is a 19 year old apprentice who has seen his GP with persistent tiredness. Investigations reveal folate deficiency, and the GP suspects the cause of this is dietary insufficiency. His BMI is 24 kg/m^2^ and he has a normal blood pressure.* *Your task as a group is to ask Sam questions to understand what he has eaten in the last 24 hours and other relevant lifestyle factors.* *Q: From the information gathered, what do you know about Sam's overall diet?* Q: *What are the potential challenges in taking a dietary history?* - Information can be difficult to obtain or may be misreported - Client may be uncomfortable sharing information (e.g., due to embarrassment, stigma etc.) - 24 hours may not be representative of usual dietary intake - Can be hard to quantify specific food intakes (e.g., accurate reporting of portion sizes) [Possible discussion points:] - Did the group discuss cooking methods? - Did the group ask about portion sizes, was this accurate? - Did they ask if this is a typical day? - Did they consider takeaways; type and frequency? - Did they ask if meal patterns varied throughout the week or throughout the month? - Was clarification sought e.g., type of biscuits, milk, coke etc. - Did they ask about physical activity, smoking, and alcohol? - Did the group use leading questions? A leading question would be "what did you have for breakfast?" because this leads someone to give an answer even if they didn't have breakfast. Examples of good open questions are: "what is the first thing you have to eat in a typical day?" and "what would you eat next?" or "when would you eat next?" *Q: What factors need to be considered when assessing Sam's diet for nutritional balance? (Prompt: consider macronutrients/micronutrients)* **[Task 2 -- Dietary advice]** *Q. What is a healthy diet?* [Possible Answers: ] - Balancing energy intake (calories) with energy expenditure - Eating a wide variety of food in the right proportions - WHO states for an adult: () - Eating at least 5 portions of fruit and vegetables per day - \< 10% of total energy intake from free sugars (\