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Skills and Knowledge Book
Nutrition
Personal Assistant’s Name:
Completion Date:
Employer:
Your employer has put your name forward to complete this skills
and knowledge book.
After completion this can be entered in to your skills passport.
Core Standards –
Matching achievement to Standards
Guidance
Who is this aimed at?
Personal Assistants supporting an Individual Employer.
Why do this?
This Skills and Knowledge Book evidences your current knowledge and
practice and can be included in your Skills Passport. It will show
evidence of your learning and development whilst working for your
employer. Your employer will discuss the range of training and
development options they require you to have.
Using this route
The Skills and Knowledge Book includes a number of written questions
or exercises for you to complete. When this is done your employer will
review your work and provide feedback.
This book uses the term “your employer”; this can either mean the
person you are supporting or another person who acts on behalf of the
person you are supporting.
Statement of Authenticity
Nutrition
I confirm that this Skills and Knowledge Book reflects my current work
practice and understanding.
Personal Assistant Signature: ............................................................................
Personal Assistant Print Name: ..........................................................................
Date: ..................................................................................................................
I confirm that this Skills and Knowledge Book reflects the current work
practice and understanding of my Personal Assistant.
Employer Signature: ..........................................................................................
Employer Print Name: .......................................................................................
Date: .................................................................................................................
Guidance for completing this
Skills and Knowledge Book
Complete IN FULL the 20 questions
 Answer all questions in your own words. If there are difficulties please
discuss with your employer and alternative arrangements can be made
 Answer every question in as much detail as possible

If completing by hand please use black ink and do not use any tippex or
stickers to cover up any writing
 If you need to make any amendments to answers please put a single line
through what you want to cross out then initial it. Your first answer must be
visible
 Answer all questions yourself
 Any comments the employer records in the Skills and Knowledge Book
should be explained and signed.
Nutrition
Learning Outcomes:
After completing this Skills and Knowledge Book personal assistants
should:
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Understand the benefits of a healthy diet

Identify different dietary needs
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Recognise alternative food types
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Introduce information on different cooking methods
Nutrition
A good understanding around nutrition is important as it is part of
everyday life. It doesn’t have to be rigid, by working together with your
employer and making informed choices it can be flexible and fun. To
understand the benefits of a healthy diet we need the correct information.
Why do we need a healthy diet?
 To promote good health both internally and externally
 To ensure our skin, hair and nails are healthy
 To ensure internal organs are functioning to meet the demands of daily
life e.g. heart, liver etc.
For this to happen we need to make sure we are eating the correct foods
from the correct food groups.
Fruit and
Vegetables
Bread, rice,
potatoes,
pasta
33%
%
33%
Meat, fish,
eggs, beans
14%
Milk and dairy
foods
Foods and Drinks
high in fat and/or
sugar
6%
14%
The Eat Well Plate (NHS Choices – your health, your choice) is a good
example of the balance of foods. It shows how much you should have of each
food. It also shows examples of 5 a day. Almost all fruit and vegetables count
towards your 5 a day, including frozen, canned and dried varieties.
What are the different food groups?
Fat
What is fat?
 Fat is used for energy, warmth and protection of vital organs
 Valuable source of vitamins A, D, E and K
 40% of our energy comes from fat
 Recommend that 30% or less should come from this source
Reasons why we should reduce fat:
 Reduces blood cholesterol increasing the risk of heart disease
 Being overweight can lead to:
 Coronary Heart Disease
 Gall Bladder Problems
 Diabetes
 Respiratory problems
 Skin infections
Sources of Fat:
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Spreads and cooking fat
Meat and meat products
Dairy produce
Puddings and snacks
Types of Fat:
 Saturated fat contains lots of fatty acids which will increase blood
cholesterol – usually of animal origin, exception to this is fish
 Polyunsaturated contains fewer fatty acids it does not reduce blood
cholesterol but stops it from increasing - usually vegetable in
origin, exception coconut
How we can reduce fat?
 Avoid frying and deep frying especially with animal fats
 Grill, steam, microwave or boil instead
 Use lean cuts of meat remove all excess fat
 Add vegetables and beans to meat dishes
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Eat white meat and fish regularly
Use vegetable fats when cooking
Use skimmed and semi skimmed milk
Try yogurt or crème frais when cooking
Use low fat cheeses
Use spreads sparingly
Choose oven chips which are lower in fat
Recommended daily allowances for fats is 75 to 90 grams per adult.
This butter portion is equivalent to:
= 10 grams fat
=
This snack is equivalent to 6 butter portions, that’s 60 grams of fat
Products which are advertised as low in fat will probably
contain a chemical which will enable the manufacturer to
mix fat with water. So you buy less product for more
money and more sugar will be added to make the product
taste acceptable.
Sugar
Current Consumption – 38kg/83lb per person per year
We need to reduce this to 20kg/44lb per person per year
That’s by half for a healthier diet
Sugar comes in various forms:
 Sucrose (common sugar)
 Added sugar
 Natural sugar
Reasons why we should reduce sugar:
 It only contains calories - no other nutrients
 It displaces other foods
 Is a main cause of tooth decay
 Causes people to be overweight
Ways to reduce sugar intake:
 Do not add sugar to drinks and cereals
 Try to use alternatives in baking e.g. Canderel , Sucrose , Xylitol
 Avoid too many snacks and sweets e.g. instant puddings such as
ready-made jellies
 Use fresh fruit or tinned fruit in natural juices and not
syrup
 Avoid fizzy drinks and watch out for added sugar in
foods
 Always check nutritional values on packaging
Products that are sugar free or low in sugar will contain a
chemical that will artificially sweeten the product e.g.
aspartime, sorbitol, sucralose. Take care not to overdose
as it can cause diahorrea.
Sports drinks contain within them high levels of sugar and
other minerals
This diagram illustrates the amount of sugar in products:
=
=
Always check the sugar content of all foods as a jelly can
have the equivalent of 32 sugar cubes in it
Salt – Sodium Chloride
Problems with a high salt intake:
 Can cause high Blood Pressure, Heart Disease or Strokes
Adults should eat no more than 6g of salt per day
 Watch out for hidden salt in manufactured foods. You
cannot taste salt in some manufactured foods
 Be aware of how much salt you eat.
 Regular blood pressure checks are recommended
 It is the sodium in salt that causes the ill effects. You
can buy low sodium salt
 Food can be flavoured with other herbs and spices
 No difference between regular table salt and
course/sea salt
Hydration – Fluid intake
Good levels of fluid intake help to prevent
 Pressure Ulcers
 Urinary infections
 Heart Disease
 Unstable Diabetes
 Confusion
 Skin conditions
 Constipation
 Kidney Stones
 Low Blood Pressure
 Cognitive Impairment
 Poor Oral Health
Alcohol dehydrates the body, affects the liver and is
generally a depressant if drunk in quantity. Adhere to the
daily guidance: 3 – 4 units for men and 2 – 3 units for
women.
Facts about Water as a Nutrient:
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Forms 50% - 60% of Body Weight
Contains no fats, proteins or carbohydrates
Breathing uses 1 pint of water per day
Flushes the body of waste products
Drinking more helps to reduce water retention
Helps medicines to work more effectively
All the body’s chemical reactions take place in water
Alcohol has high levels of sugar and provides little, if any,
nutritional benefit.
Ideally you should be drinking the equivalent of 2 to 3 litres of fresh
water per day this can be achieved by:
 Increasing amount of moisture containing foods
 Drinking with meals
 Ensure freely available through out day and night
 Drinking it with lemon, mint or ice
 Avoiding adding high sugar syrups
 Serving with coffee and tea
 Drinking a fresh glass in the morning
Too much alcohol is toxic to vitamins and minerals and at
high levels acts as an anti-nutrient
Breathing uses pint of water per day
Drinking more helps to reduce retention
Myth - When you exercise sports drink will rehydrate you.
The main ingredients in sports drinks are water, sugar, sodium, and
sometimes caffeine. It is important to prevent dehydration with exercise.
For a light workout, or exercising less than 60 minutes, you do not need
a sports drink to provide more hydration or water to your body.
Myth - Sports drinks will give me more energy.
The main carbohydrate in most sports drinks is sugar. This sugar will
give you energy, but it will also provide empty calories that you will have
to burn off later. High consumption levels of these beverages can lead to
weight gain
Fact - Drinking regular water is best.
Drinking too much alcohol on a regular and sustained
basis has been linked to high blood pressure, strokes,
heart disease and osteoporosis
Fibre
What is it?
 Type of carbohydrate we get from plant based foods
 Skeleton for plants
 Vegetable in origin
Having fibre in your diet prevents constipation. Constipation can lead
to cancer of the bowel and diverticular disease
High Fibre
Banana
Brown Rice
Whole Wheat Bread
Carrots
Yams
Oranges
Grapes
Beans & Pulses
Low Fibre
White Flour
Eggs
Brown Bread
Milk
50 mls of Orange Juice Fish
Ways of increasing fibre in your diet:
 Eat wholemeal or granary bread.
 Eat fresh or frozen fruit and vegetables
 Eat wholegrain biscuits rather than refined ones
 Eat cereals which are naturally high in fibre
 Eat jacket potatoes including the skin
 Eat whole wheat pasta and rice
No Fibre
Vegetables and Pulses
People who choose not to eat red or white meat and fish
(Vegetarians) and those who choose not to eat animal or
fish products (Vegans) may not be absorbing sufficient
levels of protein and iron.
Some enhancers (things that will make absorption of Iron
easier) are Vitamin C, sugar and hydrochloric acid (found
in the stomach)
To ensure that this is not a risk it is recommended that protein food such
as beans, pulses, lentils and carbohydrate foods such as Chapattis,
bread, potatoes are combined. Examples of some combinations are:
 Beans on Toast
 Chapattis and Dahl
 Milk on Cereal
 Bread and Peanut Butter
 Bean Chilli and Rice
 Caribbean Rice and Peas
Some inhibitors (things that stops absorption of iron) are
Tea and Coffee due to the tannin, soya protein and
calcium
Dairy Products
Milk and dairy products, such as cheese and yoghurt, are
great sources of protein and calcium. To make healthier
choices, go for lower-fat milk and dairy foods.
Because they're good sources of protein and calcium, milk and dairy
products form part of a healthy diet.
Our bodies need protein to work properly and to grow or repair
themselves. Calcium helps to keep our bones strong. The calcium in
dairy foods is particularly good for us because our bodies absorb it
easily.
The total fat content of dairy products can vary a lot. Fat in milk provides
calories for young children and also contains essential vitamins such as
vitamin B2 and vitamin B12.
However, much of the fat in milk and dairy foods is saturated fat. For
older children and adults, eating too much saturated fat can contribute to
becoming overweight. It can also cause raised levels of cholesterol in
the blood, and this can put you at increased risk of a heart attack or
stroke.
Eggs
Eggs are a good choice as part of a healthy, balanced diet. As well as
being a source of protein, they also contain vitamins and minerals. They
can be part of a healthy meal that's quick and easy to make.
Eggs are a good source of protein, vitamin D, vitamin A,
vitamin B2 and iodine
There is no recommended limit on how many eggs people
should eat. But to get the correct nutrients you need to
make sure you eat as varied diet as possible.
GM Foods
Wikipedia definition: “Genetically modified foods (GM
foods, or biotech foods) are foods produced from
organisms that have had specific changes introduced into
their DNA using the methods of genetic engineering”
What is GM food?
Genetically modified food is produced from plants which
have had their genetic make-up tweaked in the lab.
Scientists "cut and paste" a gene from another organism into a plant's DNA
to give it a new characteristic.
This can be to increase yield or to allow the plant to exist in a more hostile
environment than normal.
Pro-GM scientists say this means cheaper more plentiful food but opponents
argue we do not know the consequences of meddling with nature.
(From BBC news)
Irradiated Food
Irradiation can be used to kill bacteria that cause food poisoning, such
as salmonella, campylobacter and E.coli. It can also delay fruit ripening
and help stop vegetables such as potatoes and onions from sprouting.
All foods which have been irradiated must be labelled as 'irradiated' or
'treated with ionising radiation'. Where an irradiated food is used as an
ingredient in another food, the words 'irradiated' or 'treated with ionising
radiation' should appear next to the ingredient in the list of ingredients.
When irradiated food is not pre-packed these same words shall appear
together with the name of the product on a display or notice above or besides
the container in which the products are placed.
(Source Foods Standards Agency)
Food Presentation
Food presentation is just as essential to the success of a dish as its
taste and flavour. The way the food looks on the plate is what tempts our
eyes and makes you want to taste it. It is also to balance variety and
contrast. It is good to have a variety of textures on the plate, but how
these textures are combined is just as important
Ways to encourage someone to eat and drink
Sometimes we do not feel like eating; below are some things you could
consider or do to encourage eating and drinking
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Check the environment is correct – is it light enough?
Ensure the atmosphere is unhurried and relaxed
Use supportive verbal prompts
Involve in the food choices
Develop a daily or weekly menu plan together
Keep a food diary to show the range of foods
that someone has eaten
Check there are no underlying problems e.g.
difficulties with chewing and swallowing
Put healthy snacks such as fruit and nuts within
their reach
Use finger foods if there is difficulty in using cutlery
Offer people choice and variety
Plan meal times when the person is hungry
Signs of Under Nutrition (Malnutrition):
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Tiredness
Apathy
Depression
Wounds Slow to Heal
Slow Recovery after an Illness
Quick to Catch Illness
Loose Clothes and Rings
Weight Loss
Changes to skin such as flaking and spots
Changes to hair such as falling out and splitting
Mental Health Issues
Drugs
 Prescribed
Medication
Loneliness
 Lack of self-motivation
 No to social event
 Reliance on others
Risk Factors for Under
Nutrition
Ignorance
 Lack of ability to
cook
Alcohol - Misuse
Money
 Used to pay
rent/electricity etc.
 “Save” on food
Lack of access to food
 Lack of corner shop
 Transport difficulties
 Cost
Lack of teeth
 Sensitive gums
Physical Disability
Downward Spiral to ill Health
Illness
Loss of
Appetite
Poor Food Intake
Weight Loss
More Illness
Fortification of Food
When a person loses weight and has difficulty eating food or absorbing
nutrients a way to increase weight is to fortify food.
This is adding certain highly nutritionally dense food stuffs to other
foods, for example you can add:
 Dried skimmed milk powder
 Cream
 Evaporated milk
 Butter
 Grated cheese
 Mayonnaise
 Peanut butter
 Sugar and glucose
 Jam, honey and syrup
to soups, stews, casseroles, potatoes, vegetables, deserts and drinks.
For some people this is insufficient and they may require specific dietary
products such as Build Up, Fortisip, Nutricia which can provide extra
calories, protein, fibre and micro nutrients.
These products are usually prescribed or recommended by a Health
Professional. These should only be used where there is a need and
should be reviewed regularly as over use of these products can lead to
other complications.
 Vitamin C is at its best when it is in its natural state i.e. just been
picked
 Some frozen fruit and veg can have a higher amount of Vitamin C if it
is frozen straight after picking
 To benefit from having the RDA (Recommended Daily Allowance) of
Vitamin C products containing it should be eaten daily
 Natural Seasonal Fruit and Veg will provide higher amounts of
Vitamin C than products which have been grown in faraway countries
 In the winter many of us suffer Vitamin D deficiency because the best
way of making this vitamin is by sunlight on our skin
 Eat plenty of other foods which contain Vitamin D e.g. cod liver oil,
oily fish (which produces Omega 3), fortified margarine, eggs, liver,
dried milk
 Iron prevents anaemia, sources include offal, red meat, black
pudding, oily fish, pulses, nuts
Special Diets
We are not referring to weight loss programmes which are promoted
through the media and magazines when we use this term.
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Special diets are those which are required due to a
physical condition where a diet programme is developed
for you by a dietician or health specialist:
Diabetes – have to maintain sugar intake on a regular basis
Low Fat – for people who have weight management needs or people
who are recovering from stomach surgery
Reducing – weight management
Low Residue – a low fibre diet for people that suffer from colitis
Gluten Free – for people who are celiac and can’t digest gluten which
is found in barley and wheat products
Exercise and Nutrition
If you don’t do a lot of exercise you will not use your
energy input each day so if you want to lose body fat
and not exercise, you need to eat less food each day.
Make sure that you have a balanced diet. If you
exercise aim for larger portions of carbohydrate-rich
foods such as wholegrain pasta, rice, sweet potato,
porridge and breakfast cereals. Look at the Eatwell
Plate on page 7.
Carbohydrates are the fuel that powers your exercise regime.
Protein is needed in moderate amounts for muscle growth and repair,
but the main form of energy used during exercise is carbohydrates.
Carbohydrates are the most important fuel for muscles, and an essential
energy source for the brain and central nervous system.
The proportions of carbohydrate and protein required will vary
depending on the sport, so it's best to seek advice from a qualified
professional on your individual requirements.
Nutrition in cultural and religious requirements
Many people have different cultural and religious requirements which we
must respect and cater for. For example, only kosher foods are
permitted by Judaism, and Halal foods by Islam. Although Buddhists are
generally vegetarians, the practice varies and meat-eating may be
permitted depending on the sects. In Hinduism, vegetarianism is the
ideal, but meat-eating is not banned. Jain is strictly vegetarian and
consumption of roots is not permitted.
Halal foods must be prepared separately and not mixed
with non Halal produce
Kosher food is about the preparation and process before
the food is cooked but it is acceptable to prepare the food
in a general kitchen
As attitudes change we should not make assumptions that people follow
cultural and religious requirements strictly – always check with your
employer
Alternative Foods
These are not popular foods within the UK; however with the diversity of
communities these foods are more readily available. Some of the more
common are below
Insects - There is an increasing market for insect-based food products
worldwide. Some restaurants, particularly those serving Latin American
and Asian cuisine, are increasingly offering insects on their menus
Frog legs – Frogs legs are one of the better-known delicacies of French
and Cantonese cuisine. They are mainly carbohydrates and very low in
fat.
Snails - Snails are surprisingly nutritious, they - provide a
hefty dose of protein, little carbohydrate and some fat.
Snails also serve as an excellent source of iron and other
essential minerals.
Always make sure you find out how to cook foods that are
unusual or new to you
As people now eat a diverse range of foods from different cultures it is
always best to find out from your employer what they want. This can
include how food is stored, handled, prepared cooked and served
Traffic Light Colour Coding
Some labels use red, amber and green colour-coding. If you’re trying to
choose between two similar products, this can help you find the healthier
choice.
CALS
495
SUGAR
9.0g
FAT
18.3g
SAT FAT
9.2g
SALT
2.0g
You can see at a glance if the food has high, medium or low amounts of
fat, saturated fat, sugar and salt. Red means high, amber means
medium and green means low. Amber lights mean the food contains
neither high not low amounts of sugar, salt and fat, so you can eat foods
with amber lights most of the time. The more green lights, the healthier
the choice. Red lights indicate the foods we should try to eat less often
and in small amounts.
Know what’s in your food
The symbols found on many food labels can help you make healthy
choices. Most pre-packed foods have a nutrition label on the packaging:
The label usually includes the number of calories and the amount of fat,
saturated fat, sugar and salt in 100 grams of the food and per pack, or
per portion. Be aware that a manufacturer’s idea of a portion may be
different to yours.
Some labels include information on how the product fits into your daily
diet. Recommended Daily Amounts (RDA) is guidelines about the
amount of particular nutrients needed for a healthy diet. For example, a
label might show that the food provides you with 1.3g of salt, which
represents 22% of your RDA. In other words, it contains nearly a
quarter of an adult’s RDA of salt. Everyone will need different amounts
of energy and nutrients so use them as a rough indication, not a precise
guide or target.
Different methods of preparing food
Braising
Braising is a method of cooking in the oven. The food is cooked in liquid
in a covered pan, casserole or cocotte. It is a combination of stewing
and pot roasting. It uses with less-tender cuts of meat as this cooking
method softens the strong muscle fibers and connective tissue,
guaranteeing tender, moist, flavorful results. Braising cooks
large cuts of meat in enough liquid to partially cover the meat
as shown in Classic Beef Pot Roast with Root Vegetables
Stewing
A slow method of cooking where solid food ingredients are cut
into pieces and cooked in the minimum amount of liquid,
water, stock or sauce . The food and cooking liquid are served
together. Stewing is suitable for the least tender cuts of meat.
Steaming
Steaming is one of the best cooking methods for maximising taste and
colour, while retaining the most nutrients in vegetables and
fish. Especially when the vegetables themselves have so much
flavour, simply steaming them and finishing with fresh herbs,
lemon juice, and extra virgin olive oil can produce a very
satisfying and delicious dish. You can also Healthy Steam
several vegetables or vegetables and fish in one pot for easier clean up
Roasting and baking
Roasting and baking are forms of dry-heat cooking that
use hot, dry air to cook food. Like other dry-heat
cooking methods, roasting and baking brown the
surface of the food, which in turn develops complex
flavors and aromas.
Boiling
Boiling is the cooking of prepared foods in a liquid at boiling
point. This could be water, milk or stock.
Pureeing
Purée and (more rarely) mash are general terms for cooked food,
usually vegetables or legumes, that have been ground, pressed,
blended, and/or sieved to the consistency of a soft
creamy paste or thick liquid. The final consistency for all
pureed foods should be similar to thick pudding, or
smooth mashed potatoes. It should be thick enough to
pick up with a spoon or fork.
Creaming
Creaming, in baking, is the technique of blending
ingredients — usually granulated sugar — together with
a solid fat like margarine or butter. The technique is most
often used in making buttercream, cake batter or biscuit
dough. The dry ingredients are mixed or beaten with the fat until it
becomes light and fluffy and increased in volume, due to the
incorporation of tiny air bubbles. These air bubbles, locked into the semisolid fat, remain in the final batter and expand as the item is baked.
Whisking
Whisking means to stir rapidly with a utensil made of looped
wires (a whisk). This beats air into the dish and makes it
lighter. You can also use an electric mixer. Also known as the
'whipping' method and is usually used for sponges, egg whites
for meringue, Pavlova cakes, and for soufflé products
1. Always check that the food is cooked thoroughly – whatever the
cooking method
2. Some companies produce nutritious ready meals which can be
delivered to your door
3. Enjoy what you eat!
Glossary
Word
Meaning
Cholesterol
a fatty substance known as a lipid and is vital for the
normal functioning of the body. It's made by the liver
but can also be found in some foods
RDA
recommended daily amount
GM Foods
stands for genetically modified food
Hydrochloric
acid
Organism
within the stomach it breaks down food
Vitamins &
Minerals
Essential nutrients that your body needs in small
amounts to work properly.
a living thing that has (or can develop) the ability to act
or function independently
Polyunsaturated a type of fat
Resource Information:
overnment Food safety site (http://www.foodsafety.gov/5) – has
updates on recalls and alerts, keep food safe, food poisoning, news and
features, report a problem and ask the experts
NHS Choices Food Safety (http://www.nhs.uk/) - Covers a range of
topics including barbecue food safety, how clean is your kitchen, how to
prepare and cook food safely, how to use leftovers safely , ten ways to
prevent food poisoning
WHO World Health Organization
Covers Food safety: WHO health topic page on food safety provides
links to descriptions of food safety activities, reports, news and events,
Home food Safety (http://homefoodsafety.org/) - Food safety alerts,
what’s new and downloads
NHS your health, your choice –
(www.nhs.uk/livewell/goodfood/pages/eatwell-plate.aspx)
Highlights the different types of food that make up our diet and shows
the proportions we should eat them in to have a well-balanced and
healthy diet.
Useful contacts / signposting
Eating disorders
Riverdale Specialist Eating Disorder Hospital
Riverdale Specialist Eating Disorder Hospital is a service dedicated to
the treatment of male and female young people aged between 13-18
years with eating disorders.
93 Riverdale Road, Sheffield, South Yorkshire, S10 3FE
http://www.riverdalegrange.co.uk
Eating Disorder Service
Sheffield Eating Disorders Service is a community based specialist out
patient service.
St George's Community Health Centre, Winter Street, Sheffield, S3 7ND
(0114) 2716938 or 2716930
Fax (0114) 2262223
South Yorkshire Eating Disorders Association
Information, advice and support for people with an eating disorder and
their carers in South Yorkshire.
Address: 26-28 Bedford Street, Neepsend, Sheffield, S6 3BT
Phone: 0114 272 8855
Email: [email protected]
Website www.syeda.org.uk
Dietetics
Sheffield Community Dietitians help prevent and manage diseases by
supporting people to improve their nutrition and to enable them to
understand the link between nutrition and their health.
Community Dietitians, Manor Clinic, 18 Ridgeway Road, Sheffield, S12
2ST
Telephone: 0114 3054251
Fax: 0114 3054470
Questions
1. Give a brief description of what nutrition is?
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2. What does 5 a day mean?
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3. On the eat well plate what percentage is fruit, vegetables, fibre, fat
and sugar?
4. When purchasing ready meals, what are the most important things to
look at for good nutrition?
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5. It is important to reduce our intake of saturated fats and increase
polyunsaturated. Give 2 examples of foods containing both types:
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6. Suggest 3 ways of reducing sugar intake:
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7. What is the recommended daily allowance of salt per day for an
adult?
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8. List 5 things that fluid intake assists:
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9. What affect does alcohol have on the body?
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10. You are supporting your employer to increase the level of fluid into
their daily diet. Give an example of how you may do this.
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11.
List 3 foods which are a good source of high fibre.
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12.
What protein and vitamins are found in eggs?
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13. If you follow a vegetarian or vegan diet what do you need to
ensure there are sufficient levels in your food?
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14.
What is fortification of food?
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15. What’s an important point to consider when taking exercise and
nutrition?
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16.
A) What is Halal food?
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B) What is Kosher food?
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17.
Explain what the Traffic Light coding on food is used for.
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18. How could you encourage your employer to eat or drink more
healthily?
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19. How could you support someone who is food phobic to maintain
healthy nutrition in their diet?
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20.
What does RDA stand for?
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Part of the Skills and Knowledge Book Collection
The following books are also available:
 Medication
 Effective Communication
 Food Safety
 Health and Safety
 Personal Care
 Safeguarding Adults
These can be downloaded from
https://www.sheffield.gov.uk/caresupport/professionalsproviders/wdt/courses.html