UK Level 2 Health & Nutrition

Family and parental influence — parents control food availability and meal times. Healthy household norms lead to positive habits. Poor role models lead to unhealthy patterns that persist into adulthood.

Peer pressure — as children reach adolescence peer groups replace parents as the main influence. Social pressure leads to skipping meals, fast food, and restrictive diet trends from social media.

Food marketing and media — children are heavily targeted by advertising for high fat, salt, and sugar products. Influencer culture promotes ultra-processed foods and fad diets without accurate nutritional information.

1-year-old: ~765 kcal/day (girls) · ~800 kcal/day (boys)

5-year-old: ~1,170 kcal/day (girls) · ~1,270 kcal/day (boys)

15-year-old: ~2,110 kcal/day (girls) · ~2,755 kcal/day (boys)

Boys need significantly more at 15 due to greater muscle mass development during puberty.

Iron deficiency anaemia — body cannot produce enough healthy red blood cells.

Persistent fatigue, weakness, and pale skin.

Shortness of breath, dizziness, and headaches.

Poor concentration and reduced cognitive function.

Impaired immune function — more vulnerable to infection.

In children: delayed growth and development.

In pregnancy: risk of premature birth and low birth weight.

Calcium is the main mineral that builds and maintains bone density and strength.

Vitamin D is essential for calcium absorption — without it calcium cannot be used effectively.

Peak bone mass is built before age 18 — adequate intake during childhood is critical.

Deficiency → rickets in children, osteoporosis and osteomalacia in adults.

1. Calcium and vitamin D — essential throughout 0–18 to build peak bone mass before adulthood.

2. Adequate iron — supports brain development and oxygen transport. Critical for girls from adolescence due to menstruation.

3. Limit sugar, saturated fat, and salt — reduces risk of obesity, tooth decay, and CVD, and prevents poor habits forming early.

Essential for growth, repair, and maintenance of muscles, organs, skin, and enzymes.

Supports immune function through antibody production.

Builds and maintains strong bones and teeth. Supports muscle contraction and nerve signals.

Deficiency → osteoporosis in adults, rickets in children.

Supports immune function, wound healing, and normal growth and development.

Important for cell division and DNA synthesis.

Essential for haemoglobin production in red blood cells to carry oxygen around the body.

Consume alongside vitamin C to improve absorption from plant sources.

Essential for vision especially in low light. Supports immune function and skin health.

Beta-carotene in orange and yellow vegetables converts to vitamin A in the body.

Regulates calcium absorption essential for bone and tooth health.

UK recommends 10mcg supplement daily for children 0–5 and all people in autumn and winter.

Deficiency → rickets in children, osteomalacia in adults.

Supports immune function and collagen production for skin and wound healing.

Enhances absorption of non-haem iron from plant sources.

Destroyed by heat — eat raw or lightly cooked to preserve content.

Essential for cell division and DNA synthesis — particularly important during rapid growth.

Critical during pregnancy — reduces risk of neural tube defects such as spina bifida.

UK recommends 400mcg supplement daily for women trying to conceive and during first 12 weeks of pregnancy.

Reduced appetite — hormone changes, reduced activity, and diminished taste and smell reduce food intake overall.

Difficulty eating and swallowing — dental problems, ill-fitting dentures, and dysphagia limit food choices and intake.

Social isolation and limited mobility — living alone, depression, limited transport, and fixed pension income restrict access to varied nutritious food.

Reduced physical activity — lower PAL reduces total daily energy requirements.

Sarcopenia — muscle loss reduces BMR as muscle burns more calories at rest than fat.

Health conditions and medication — chronic illness and drugs alter energy needs and nutrient absorption.

Body composition changes — increased fat to muscle ratio further reduces BMR and overall energy needs.

1. Vitamin D and calcium — maintain bone density, reduce osteoporosis risk. UK recommends 10mcg vitamin D supplement daily for over 65s.

2. Adequate protein — slows sarcopenia, supports mobility and independence, reduces falls and fracture risk.

3. Adequate fluids — thirst sensation diminishes with age. 6–8 glasses daily to support kidney function, prevent UTIs, and avoid constipation.

Type 2 diabetes — manage carbohydrate intake to control blood sugar levels.

CVD — reduce saturated fat and salt to manage cholesterol and blood pressure.

Osteoporosis — increased calcium and vitamin D to slow bone density loss.

A standard healthy diet may not be sufficient — dietary adjustments are essential to manage symptoms.

Symptoms include bloating, diarrhoea, and stomach cramps — not life threatening.

Example: lactose intolerance — lack of lactase enzyme to digest dairy lactose.

Must find alternative nutrient sources — e.g. fortified plant milks for calcium.

Immune system reaction ranging from hives and itching to severe anaphylaxis.

Common UK allergens: peanuts, tree nuts, milk, eggs, wheat, shellfish.

Must completely eliminate allergen and read food labels carefully.

Careful meal planning required to ensure all nutritional needs are still met.

Islam (Halal) — no pork, no alcohol. Meat must be Halal slaughtered. Ramadan fasting alters meal timing.

Judaism (Kosher) — no pork or shellfish. Meat and dairy never together. Separate utensils required.

Hinduism — many avoid beef. Some are vegetarian or vegan.

Vegans and vegetarians — exclude animal products. Need careful planning for protein, iron, B12, calcium, and omega-3.

Does NOT eat: meat, poultry, fish.

DOES eat: dairy products (milk, cheese, yogurt) and eggs.

Can still obtain protein, calcium, and B12 relatively easily without meat.

Most common form of vegetarianism in the UK.

Does NOT eat: meat, fish, poultry, dairy, eggs, or honey.

DOES eat: fruits, vegetables, wholegrains, legumes, nuts, seeds.

At risk of deficiency in B12, iron, calcium, vitamin D, omega-3, and zinc.

Supplementation and fortified foods often required to meet all nutritional needs.

Does NOT eat: meat or poultry.

DOES eat: fish, seafood, dairy products, and eggs.

Benefits from oily fish — excellent source of protein, omega-3, iodine, and vitamin D.

Of the three types, pescatarians have the least difficulty meeting all nutritional requirements.

Use separate chopping boards, knives, pots, and pans for different food types.

For allergens — keep utensils entirely separate or thoroughly cleaned before use.

Even trace amounts of an allergen can trigger a severe reaction.

Store foods separately and clearly label containers.

Halal meat stored away from non-Halal products.

In professional environments use separate fridges or clearly designated storage areas.

Thoroughly clean and sanitise all surfaces before preparing food for someone with dietary requirements.

Wash hands before and after handling different food types.

For severe allergies — even airborne particles or surface residue can cause a reaction.

Staff in professional kitchens must be fully informed before any food preparation begins.

Fresh fruit, vegetables, lean meat, and fish are significantly more expensive than processed foods.

Low income families and those on benefits default to cheaper high fat, salt, and sugar options.

Food banks limit choices to non-perishable processed items.

Cost of cooking fuel and kitchen equipment adds further financial barriers.

Fad diets (keto, detox, extreme calorie restriction) contradict official Eatwell Guide advice.

Misleading food labels such as "low fat" or "natural" create false impressions of healthiness.

Constantly changing nutrition research reported in media erodes public confidence.

People give up trying or follow unsafe diet trends that cause more harm than good.

Food deserts — rural areas with no nearby supermarkets or fresh food retailers.

No personal transport or poor public transport prevents travel to larger supermarkets.

Limited storage (no fridge or freezer) or inadequate cooking equipment restricts food preparation.

Shift workers find healthy outlets closed during available hours.

Typically high in salt, saturated fat, added sugar, and artificial additives.

Deliberately designed to be highly palatable — makes whole foods seem less satisfying.

Portion sizes and calorie content frequently underestimated by consumers.

People lacking cooking skills rely on them as their only realistic option.

Long-term reliance increases risk of obesity, CVD, type 2 diabetes, and deficiencies.

Time pressures — busy schedules push people toward fast convenient options.

Physical inactivity — linked to low motivation and poor dietary habits overall.

Smoking and alcohol — suppress appetite, displace nutritious foods, impair vitamin absorption.

Ingrained habits — poor food patterns formed in childhood are difficult to break in adulthood.

Stress and emotional eating — turns to high sugar and fat comfort foods as a coping mechanism.