Unit 9 Impact of Diet on Health

Diet variations at different lifest get on withs (P1, M1 & D1) All human beings require certain essential nutrients in order to survive. The concept of a lusty, balanced victuals is to eat a massive variety of fares beca utilization all aliments contain different nutrients therefore the wider the variety eaten, the more nutrients provided. A balanced fodder consists of seven briny groups of provender which argon depict be menial. Comp acents of a wellnessy fodder Protein CarbohydratesFats Vitamins Minerals Fibre Water Nutrient Where set up Purpose proteins Meat, fish, pelts, milk, cheese, nuts, cereals, Proteins promote growth and they ar as well essential for the tofu and beans replacement and renewal of body cells.They be essential for everyone and must be eaten everyday Carbohydrates Sugar, potatoes, bread, rice, flour, cereals, Carbohydrates, to a fault known as starches, argon utilize by the body to pasta, just about root vegetables such as yams and pr ovide muscularity and heat. They are essential to provide and sweet potatoes energy source, notwithstanding if they are eaten to xcess they go forth be stored as fat Fats Butter, margarine, readiness oil, dripping, meat Fats are a very concentrated source of heat and energy, but if fat, cream, soured cream, milk, cheese, egg yolksthey are eaten to excess they result be stored by the body in the adipose moveer just beneath the skin.Fish and seed oils such as linseed or olive oil, throw out help to protect against marrow squash complaint Vitamin A Liver, fish oils, milk, butter, eggs and cheese Protects from infection and contributes to growth.Lack of and raft be do by the body from carotene which vitamin A can cause eye problems is found in carrots, tomatoes and green vegetables Vitamin B Cereals, liver, yeast and nuts This is a overlarge group of complex vitamins, all of which are essential for maintaining good skin. Lack of vitamin B ma y be responsible for some indispositions of the nervous system Vitamin C Citrus takingss, st au naturel(p)berries, potatoes and some Must be taken each day as it can non be stored.Lack of vitamin green vegetables C can cause scurvy, a illness that causes bleeding in the gums and is very serious. People who have a privation of vitamin C are more prone to coughs and colds Vitamin D Eggs and fish oils and do by the body when the Vitamin D enables calcium to be buryed to strengthen and skin is exposed to sunlight develop bones and teeth.A severe shortage of vitamin D will predate to rickets, a de exploiting malady seen in children whose bones do not develop adequately Vitamin E Wheatgerm, cereals, egg yolk. Liver and milk This helps to sustain cell ill-treat and degeneration Minerals A wider range of minerals are essential for Iron is important for the formation of red transmission line cells and a health and are found in eggs, cocoa, liver, bakedlack of iron can lead to anaemia. Calcium is used for beans, cheese and milk developing firm bones.Sodium is important for maintaining the limpid balance of the body, but an excess of sodium can be a contributory cause of oedema (fluid retention) In addition to the nutrients in the above table, a good intake of fibre is recommended to close out constipation and to help keep the gut healthy and approximately 2 litres of liquid should be drunk per day. This can take the form of water, harvest-tide juice, tea, coffee (caffeine-free are preferred) and each example of non-alcoholic drink. This is to keep the body hydrated and help flush out any toxins that may be present. Other benefits include clearer skin and a healthy mind.It is important for the health and well-being of individuals that they eat a balanced forage. This is to ensure that their nutritional ask are being met. These withdraws vary at different lifestages as described below Infancy (0-3 years) Calorie intake515 up to 3 months and 1165 at 3 years of age (female) 545 up to 3 months and 1230 at 3 years of age (male) At birth babies get their nutrition from milk, either boob or formula. Breast milk contains all the nutrients babies need in the correct amounts and, although it is low in iron and copper, the baby has enough of these stored until it starts eating solid fare. It also contains antibodies to help fight infections and is easy to digest.Formula milk needs to be made up in specific concentrations to rescind damage to the kidneys and all equipment used, should be sterilize to prevent the risk of infection. Cows milk should not be given to babies under twelve months as it contains too overmuch salt and protein and not enough iron and early(a) nutrients to meet their needs. The introduction of solid food is called weaning and should start at about four months of age. Starting before this prison term may cause problems in later life such as allergies and obesity. Foods that should be gradually introduced include cereals, harvest-tide and vegetables, egg yolk and finely minced meat. These should be purified or mashed as babies will not have all of their teeth at this stage.As the baby gets to 12 18 months they will be eating the aforesaid(prenominal) meals as the family but shouldnt have any salt or prize added to their food (maximum of 1g of salt a day is the recommended reserveance and adding sugar will encourage a sweet tooth which could lead to tooth decay). Childhood (4 10 years) Calorie intake1545 up to 4 years and 1740 at 10 years of age (female) 1715 up to 4 years and 1970 at 10 years of age (male) This is a period of lots of action at law. The child is also growing fast at this stage and needs plenty of protein to encourage healthy growth and repair. They need the same amount of vitamins and minerals as adults so should be encouraged to eat fish, meat, eggs, potatoes, pasta, rice, fruit and vegetables.They should not be given many sweets, cris ps, biscuits or fizzy drinks as the sugar in these products, has no nutritional value, only additional calories and this can lead to childhood obesity. A large intake of sugar will also lead to tooth decay. Adolescence (11 18 years) Calorie intake1845 up to 11 years and 2110 at 18 years of age (female) 2220 up to 11 years and 2755 at 18 years of age (male) This is the lifestage that requires the most nutritional needs because the appetite increases and they are still growing. As well as eating sensibly, adolescents need to be encouraged to maintain a regular amount of physical activity and avoid eating too many sweets, crisps, etc.The energy given should be from sources such as rice, pasta, potatoes and bread rather from sugar-laden foods because although the sugar provides a rush of energy, it is packed with calories and the energy rush is short-lived therefore creating a craving for more sugar. Adulthood (19 65 years) Calorie intake1940 up to 19 years and 1900 at 65 years of age (female) 2550 up to 19 years and 2380 at 65 years of age (male) During this lifestage the nutritional needs reduce due to age. A healthy diet of complex carbohydrates (such as bread, potatoes, rice or pasta) and proteins (meat, fish, eggs, cheese, fruit and vegetables) should be eaten and sugary and fatty foods should be unbroken to a minimum. Regular physical activity should still be taken and alcohol should be limited because it adds calories to the diet.Pregnancy and breastfeeding require additional nutritional needs in order to provide nutrition for the baby. contrary to popular belief, only an extra 200 calories are required in the last trimester of pregnancy followed by between 450 and 570 during breastfeeding. This is to give extra energy to the catch whilst carrying the baby and then to make the breast milk. Folic acid-rich foods or supplements are advised in the pregnancy planning stages as this will help prevent damage to the foetus, in particular, spina bifida. Later Adulthood (65+ years) Calorie intake1900 at 65 and 1810 at 75+ years of age (female) 2330 at 65 and 2100 at 75+ years of age (male) As volume age they become less mobile so energy requirements decrease.Appetite also decreases so its important for the diet to contain concentrated amounts of protein, vitamins and minerals. Gentle exercise should be encouraged. Taste buds become less efficient but adding extra flavouring to food in the form of salt should be avoided as its known to cause high blood embrace. The use of herbs and spices is a better alternative. The average calorific value at each lifestage has been included as a guide to show the energy requirements needed. As energy trains start to increase in childhood, so does the calorie level needed to maintain it. Energy is highest among adolescents and therefore they need more calories to even it out. If they have too few, they will lose weight and, of course, too many and they will gain weight. at that place are other factors to consider when deciding whether a psyches nutritional needs are being met, such as The type of job a soulfulness does someone doing a sedentary job will not have the same needs as a person who has a very active job. The latter will more than likely burn off excess energy therefore needing fewer calories Their likes and dislikes many people dont like either the look or the taste of some fruit and vegetables for example. Disguising it in a variety of dishes or perhaps cooking it an entirely different means could be a means to overcome this. Alternatives to meat should be found for non-meat eaters as protein is an essential part of any diet and a requirement for growth and repair. The level of exercise taken a very active persons needs will be high than that of a non-active person so more nutrients will be needed for sustainability. The persons health someone suffering from high blood pressure will need to drastically stripe back on salt or someone suffering from high cho lesterol will need to cut back on fatty foods. The availability of food undernutrition is caused when a diet is made up of mainly carbohydrates and not much protein or fats. This can decease in under-developed countries where lost harvests occur due to flooding, poor soil conditions or droughts. Religious or cultural decisions the eating of certain meats is banned in some stopping points therefore protein is need from other sources.The actual covering of the body may prevent girls from specific religious backgrounds, from receiving the necessary sunlight that could help keep the disorder rickets away, so a diet high in vitamin D is required. Socio-economic influences on diet (P2) Religion/Culture Belonging to a specific religious belief or culture could influence the food that you eat. Buddists, for example, are vegetarian therefore dont eat meat, poultry, game or fish. They do, however, eat eggs and dairy products but would still need to eat a wide-ranging diet and combine plant proteins to ensure they get the nutrients they need. Another example is the lack of iron in a traditional Asian diet.Iron is needed to form haemoglobin in red blood cells and lack of it could lead to anaemia therefore additional sources need to be found such as supplements or foodstuffs such as offal, bread, flour, cereal products, potatoes and vegetables. Social Class Generally, people from a higher social folk have a more change diet than those from lower ones. They tend to have more money to buy fresh fruit and vegetables and lean cuts of meat whereas the others have to make to with cheaper, processed food, thus affecting their health in the long term. Scientific research has clearly demonstrated that what and how much we eat deep affects growth, development, aging, and the ability to enjoy life to its fullest.Dietary intake and lack of exercise is linked to risks for development of a variety of super acid, chronic diseases that are disabling and life-threatening. (http //www. diagnose-me. com). The Media Information advertise on television, radio and in newspapers can have a tremendous fix on diet. A recent scare on a Bernard Matthew jokester mature led to up to a 30% drop in sales of his turkeys (http//news. bbc. co. uk/). This was due to bird flu being discovered on his Suffolk farm which prompted the culling of 160,000 birds. 200 staff were also laid off which could mean that their diets were affected because of lack of wages. Previous scares include the salmonella egg scare and the cjd scare, both having huge impact on sales of the product. ad hominem PreferenceSome people choose not to eat meat, fish, eggs or any animal products either because of their religion or culture or because they dont agree with the killing of animals. In these cases protein, and any other missing nutrients, must be found in other sources. Personal taste will also influence the food a person eats because if they dont like it, they wont eat it handiness of Food U ndernutrition can be caused by a diet of mainly carbohydrates, which could be caused by poor soil conditions and lost harvests in developing countries. Overnutrition can be caused by having a good variety of food all year round but this would be found in developed countries where much of the food is home grown or air travel makes it easy to have it flown in.Living near to a supermarket would allow good availability of a wide variety of food as opposed to a small shop that wouldnt have the same type of stock. Prices in supermarkets are also well lower than in local shops therefore making it possible to buy more healthily. Possible results of an unbalanced diet (P3, M2) A balanced diet should be made up of approximately 50% carbohydrates such as fruits, vegetables, cereals, bread and pasta, 20% protein (lean meats, poultry, fish, nuts and beans) and 30% total fat (no more than 10% alter fat). This has been depicted by the diagram below interpreted from www. tmbc. gov. uk Failure to eat a good balanced diet could result in a turn of health problems stemming from malnutrition.Malnutrition is the word used to describe either overnutrition (eating too much of a certain nutrient) or undernutrition (a lack of a specific nutrient or nutrients in general). Type 2 diabetes is a classic example of overnutrition. It results from eating a diet consisting of too much sugar and fat. Consequently, the pancreas cannot produce enough insulin for the cells to absorb glucose from the blood or the body becomes resistant to the insulin that is produced. Typical symptoms include thirst, tiredness and excessive urination. To try to avoid the onset of diabetes, a diet consisting of low-fat alternatives, fibre, starchy foods, fruit and vegetables should be eaten.Complications of diabetes could occur if the person smokes or has high blood pressure so smoking should be stopped and blood pressure checked regularly. iodin specific nutrient deficiency is anaemia and is caused by lack of i ron. Iron is necessary for the making of red blood cells and in the bodys use of oxygen. Anaemia is a deficiency of red blood cells, which can lead to a lack of oxygen-carrying ability, causing unusual tiredness and other symptoms. The deficiency occurs either through the reduced production or an increased loss of red blood cells. These cells are manufactured in the bone marrow and have a life expectancy of approximately four months. Iron deficiency results mostly from eating a poor diet.A lack of iron in the diet is common in vegetarians because the main general dietary source is red meat and babies can also suffer from lack of iron, especially if theyve been born prematurely. A varied diet including red meat, liver, wholemeal bread, cereals, eggs and dried fruit will ensure that the required level of iron is consumed. Other conditions resulting from a poor diet include Rickets lack of vitamin D, calcium, or phosphate, which leads to softening and weakening of the bones Scurvy ch aracterized by general weakness, anaemia, gum disease (gingivitis), and skin haemorrhages resulting from a lack of ascorbic acid (vitamin C) in the diet Beriberi vitamin deficiency disease in which the body does not have enough thiamine (vitamin B-1).Tooth decay plaque on teeth caused by excess sugar in diet Night blindness lack of vitamin A, can lead to complete blindness if not treated Marasmus little intake of protein and calories usually affecting young children in developing countries Kwashiorkor malnutrition caused by inadequate protein intake usually encountered in developing countries Pellagra a disease that occurs when a person does not get enough niacin (one of the B complex vitamins) or tryptophan (an amino acid) in their diet. Foods for diabetics should be Low in fat Low in salt Low in sugar High in starchy carbohydrates High in vegetables High in fruit Use this food pyramid to make healthy choices essential for diabetes sufferers pic (Taken from http//www. fda. gov/diabetes/food. html3) Two day diet plan for ii service users with specific dietary needs (P4, M3, D2) The following two-day diet plans have been created for a person suffering with type 2 diabetes and one suffering from anaemia. Both of these conditions have been previously described in P3 and M2. twenty-four hours one for a diabetic Breakfast 1 slice wholemeal toast with low-fat spread and scrambled egg.Cup of preferred beverage (no sugar added use alternative sweetener) Mid-morning banana, fruit juice Lunch tuna salad sandwich, muesli and yoghurt Mid-afternoon grapes/other fruit Dinner Chicken breast (grilled), mixed rice, peas and sweetcorn Supper cheese and mild Day two for a diabetic Breakfast cereal with semi-skimmed milk. Cup of preferred beverage Mid-morning slice of wholemeal toast with tomato . Lunch pileus potato with beans and side salad Mid-afternoon fruit salad Dinner grilled tuna steak, broccoli, cauliflower, new potatoes Supper carrot and celery sticks with low fat dip Nb low-fat, low-sugar varieties of food should be used. Sugar alternatives should be used where possible.Food should be grilled or baked rather than heat up (if frying is necessary use olive, sunflower or rapeseed oil). seasoning should be in the form of herbs or spices rather than salt to avoid high blood pressure. Fizzy or sugar-laden drinks should be replaced by water, low-sugar and caffeine-free varieties. Day one for an anaemic Breakfast raisin bran cereal with semi-skimmed milk Mid-morning handful of sunflower seeds Lunch wholewheat pitta bread with turkey, salad and new potatoes with skins Mid-afternoon muffin with low-fat spread Dinner liver and onions, mashed potatoes, peas Supper watermelon Day two for an anaemic Breakfast oatmeal with semi-skimmed milkMid-morning apricots Lunch tinned sardines on wholewheat toast Mid-morning packet of twiglets Dinner beef, potatoes, green beans, broccoli, carrots Supper cup of oxo with 2 cream around the bend As explained p reviously, once diagnosed with some form of medical condition it is important to change the diet by introducing foodstuffs relative to the condition. In the case of a diabetic, at least five portions of a variety of fruit and vegetables should be eaten per day and the bulk of most meals should be starch-based foods such as cereals, wholegrain, bread, potatoes, rice and pasta. Fatty meats, cheeses, full-cream milk, fried food and butter should be avoided.Low-fat alternatives and foods including mono or poly-unsaturated fats are advised as are 2 3 portions of fish per week including oily such as mackerel, herrings, kippers, salmon and fresh tuna. Any frying should be done in oils such as sunflower, rapeseed or olive. The diet should also be low in salt as excessive salt can cause high blood pressure which could contribute to developing complications such as heart disease, stroke and eye problems. Alcohol should be drunk in moderation as a little can help protect from heart disease bu t excessive amounts can be very denigrating. The meals chosen for the anaemic are rich in iron but are still varied enough to include other nutrients necessary for good health.It is suggested that an average man needs to digest 10 18 mg of dietary iron each day and a woman should digest 18mg or more. If diet alone cannot meet this requirement, additional supplements should be considered. A good tip is to eat more foods containing vitamin C as this enhances the absorption of iron into the body (particularly good for vegetarians). The two-day meal plan meets the needs of both the diabetic and the anaemic by including the foods rich in the lacking nutrients. They are hopefully varied enough but simple enough to keep the individuals interested in sticking to a new way of eating therefore allowing them to manage their condition properly. (P5, M4) Safe practices in preparing, cooking and serving foodThe microbes on our food that can cause food poisoning are usually controlled by heating (cooking) and/or shuddery (refrigerating) our food, but given the chance they can easily spread around the kitchen via our hands, chopping boards, cloths, knives and other utensils. If they are allowed to cross-contaminate other foods especially cooked and ready-to-eat foods they can make us ill. Good kitchen hygiene and good personal hygiene are important to help control the spread of harmful germs. There are three main dearty practices involved in the handling of food hygiene, temperature and pest control. These are described in more expound below Hygiene control Food must be kept caoutchouc by Protecting food from pollution by harmful bacteria ? Preventing bacteria from multiplying to dangerous levels ? Destroying harmful bacteria in or on food by thorough cooking ? Disposing of harmful food safely There are basic rules outlining food hygiene which are ? Continually washing hands prior to touching food, after using the toilet, after touching animals and raw food ? Cover any cuts, spots or sores with a waterproof adhesive dressing ? Dont smoke around the preparation of food ? Dont allow animals into the area of food preparation ? Cover food to protect it from flies and other insects ? Wrap all food licentiousness and dispose of it in a covered waste bin ?Clean up as you go. Wash surfaces with hot water and detergent ? Wipe spills up immediately with kitchen tissue and place in a covered bin ? Serve food as soon as its prepared ? Never allow raw food to come in contact with cooked food ? Wear clean clothing and be clean yourself ? Dont cough or sneeze over food Temperature control The cooking and storage of food must be temperature controlled. The Food Safety (Temperature Control) Regulations 1995 sets out the safe temperatures for the storage, heating and chilling of food. A guide is shown below MethodTemperature Freezer -180C to 220C Refrigerator Legal requirement 80C good practice 5 60CHot holding foodHot food must be maintained at 630C Reheati ng manufacturedTemperature of reheated food must reach a Food that has been cookedminimum of 820C Once during manufacture pest Control Control of pests and use of pesticides are particularly vital in places where food is prepared, served or packaged. Pests that live on or in food include insects (flies, cockroaches and weevils), birds and rodents (rats and mice). Flies can carry up to 6 meg bacteria on their bodies and in addition to that, they defecate and regurgitate half-digested food from a previous meal onto food as well as lay eggs in it. Cockroaches can also spread bacteria and leave faeces in food.There are many variants of weevils but the one mainly found in a domestic setting is the grain weevil which lives in stored foods such as flour and grains. If ingested, they can cause E-coli infection or other disease depending on their diet. Rodents contaminate food by either walking on or walking on the work surface. Mice are known to urinate on food. Birds can also carry bact eria and food can be contaminated by bird droppings, feathers or insects that they carry on their bodies. Birds pecking through bar milk bottle tops can also cause contamination. Any premises that stores or manufactures food should be protected in order to prevent possible infection of or damage to it.Food pests tend to like warm, dark, damp undisturbed places so its important for food storage and preparation places to be cool, clean and dry. The building should be of general good repair and a clean, sanitising and pest control policy should be in force. Cleaning involves the removal of any debris or dirt from any work surface and/or piece of equipment. Sanitising involves the use of heat and/or chemicals that will remove any microbes present. Pest control is the eradication of any type of pest that may have a change to infect the food. This cannot be effectively accomplished if proper make clean and sanitising has not been carried out first.Effects of unsafe practices Its estima ted there are more than 9 million cases of gastro-enteritis each year in England. For an increasing number of people, its due to food poisoning, something thats preventable. Gastro-enteritis describes symptoms affecting the bowel, such as nausea, vomiting, diarrhoea and stomach pain. Food poisoning is the type of gastro-enteritis caused by eating or drinking something contaminated with micro-organisms or germs, or by toxic substances produced by these germs. These illnesses are often accompanied by fever, muscle aches, shivering and feeling exhausted. These micro-organisms enter the body in one of two ways 1. In the food.The food isnt cooked thoroughly, so the micro-organisms arent killed off. This is often the case with barbecued food, for example. 2. On the food. For example, the person preparing the food doesnt wash their hands before handling the food. Taken from http//www. bbc. co. uk/health/conditions/foodpoisoning1. shtml There are different ways for contamination of food to take place, physically and chemically. Physical contaminants include pips, stalks, bones and shells from food, nuts and bolts from equipment, hair, fingernails, jewellery and plasters from the person involved in its preparation or insects and their droppings and eggs. Dust and dirt are also physical contaminants.Chemical contaminants include cleaning agents if they are not kept separate from the food and its preparation area and agricultural chemicals such as pesticides being sprayed on fruit and vegetables. Food in this case needs cleaning thoroughly before eating. Food that has been left over from metal containers should be transferred to a non-metal container and stored in the fridge with a cover on. Acidic and salty food can attack the metal once a can has been opened which, in turn, affects the food. Contamination by bacteria or viruses is known as biologic contamination. Toxins are caused by mould, which indicates a dangerous level of bacteria, and causes illness (food poison ing). Examples of this are given overleaf Microorganism Source Symptoms Incubation period Staphylococcus aureus pasteurize milk, people Abdominat pain or cramp, 1 6 hrs vominting, low temperature Bacillus cereus Cereals, soil and dust Abdominal pain, diarrhoea and 1 5 hrs or 8 16 vomiting depending of the form of the food poisoning Salmonella Raw poultry, eggs, raw meat, milk, animals, Abdominal pain, vomiting, 12 36 hrs insects and sewage diarrhoea, fever Listeria Soil, vegetation, untreated milk, meat, range of mountains from mild flu-like illness 3 70 days (median poultry, cheeses (especially soft mould-ripenedto meningitis and septacemia. being 3 weeks) varieties), salad vegetables Pregnant women are particularly susceptible E coli Raw or undercooked meats, untreated water, Diarrhoea, vomiting, loss of 24 78 hrs unpasteurised milk and dairy products appetite, abdominal pain, stomach cramps Campylobacter Raw poultry and meat, unpasteurise d milk, Fever, headache, abdominal pain, 48 great hundred hrs untreated water, pets with diarrhoea, birds diarrhoea pecking at milk bottle tops There is legislation requiring safe practices while preparing and serving food to ensure that its safe to eat. The three main laws areThe Food Safety Act 1990 this aims to protect consumers by preventing illness from the consumption of food and also by preventing them from being misled as to the nature of the food they are purchasing The Food Safety (General Food Hygiene) Regulations 1995 cover basic hygiene principles that businesses must follow and relate to staff, premises and food handling. They affect anyone who owns, manages or works in a food business regardless of size or importance The Food Safety (Temperature Control) Regulations 1995 these cover the safe temperatures that certain foods must be kept. Another food safety system is the Hazard Analysis Critical Control Point (HACCP), which aims to protect food from contam ination by risk assessment, i. e. t ensures that all potential hazards are identified from the delivery of raw products to the serving of fully prepared food. The process is designed to shine up any problems and deal with them before any problems will arise. Businesses not following the laws covering food safety are liable for prosecution so although it may cost money in the short term by having to buy specialist equipment, staff training and various cleaning agents, etc, it could save them losing their business in the long term if these practices were not put in place. Bibliography and References Handout on the Impact of Diet on Health http//pubs. caes. uga. edu/caespubs/pubcd/b927-w. tml accessed 14/04/07 1920 hrs http//www. bbc. co. uk/health/conditions/foodpoisoning1. shtml accessed 15/04/07 0930 hrs http//news. bbc. co. uk accessed 10/04/07 1720 hrs http//www. diagnose-me. com accessed 08/04/07 2000 hrs http// www. drpbody. com accessed 08/05/07 2330hrs http//www. fda. gov /diabetes/food. html3 accessed 08/05/07 23450hrs http//www. food. gov. uk accessed 14/04/07 1830 hrs http//www. nlm. nih. gov/medlineplus/ency/encyclopedia_C-Cg. htm accessed 14/04/07 1900 hrs http//www. tmbc. gov. uk accessed 10/04/07 1740 hrs http// www. uk-legislation. hmso. gov. uk/ accessed 14/04/07 1930 hrs http//www. uga. du/nchfp/how/general/images/img_1-7. jpg accessed 08/05/07 2355hrs Moonie, Neil. , 2003, second edition, BTEC FIRST Caring, Heinemann Education Publishers, Oxford Micronutrients (needed in small quantities) Macronutrients (needed in large quantities) (Taken from http//www. uga. edu/nchfp/how/general/images/img_1-7. jpg) The Food Safety (Temperature Control) Regulations 1995 (Taken from www. drpbody. com) The Food Safety (General Food Hygiene) Regulations 1995 Tiredness, shortness of breath, dizziness and palpitations are all symptoms of iron-deficient anaemia. Make sure you eat iron-rich foods and keep your blood healthy The Food Safety Act 1990