Tugas Kelompok
Members : 1. Fikri Mohammad Faizal (234102044) 2. Muhammad Sidiq Farizan (234102046)
Class : B
TASK 1
➢ Answer the following questions based on the passage!
1. What is nutrition according to the passage?
Answer:
Nutrition is the study of how food and drink affects our bodies with a special regard to the essential nutrients necessary to support human health.
2. What are the classification of nutrients that function as source of energy?
Answer:
These nutrients which are the source of energy for our bodies are classed as: carbohydrates, fats, fiber, minerals, proteins, vitamins, and water.
3. What is the impact of lack of nutrition?
Answer:
Poor nutrition can lead to a lack of energy, digestive problems, food allergies, weight gain, depression and anxiety as well as many of today’s most prevalent chronic diseases like coronary heart disease, cancer, ADHA.
4. How does the naturopathic nutrition work?
Answer:
Naturopathic nutrition seeks to uncover and support the cause of a disease, rather than just treating the symptoms as conventional medicine often does.
5. What’s the other benefit of improving a poor diet?
Answer:
Many people find that improving a poor diet to cure one symptom can often lead to other health benefits such as increased energy levels, improvements in skin and better sleep amongst a number other benefits.
TASK 2 Vocabulary Building
➢ Find the meaning of the following words!
1. Nutrition: The process of providing or obtaining the food necessary for health and growth.
2. Nutritionist: An expert in nutrition; someone who studies or promotes a healthy diet.
3. Substance: A material with particular physical characteristics.
4. Digestive: Relating to digestion.
5. Symptoms: A physical or mental feature that is regarded as indicating a condition of disease.
6. Invaluable: Extremely useful or important.
7. Conventional: Based on or in accordance with what is generally done or believed.
8. Self-employed: Working for oneself as a freelancer or the owner of a business rather than for an employer.
9. Preference: A greater liking for one alternative over another or others.
10. Dieticians: An expert in dietetics; a professional who advises people on what to eat in order to stay healthy.
11. Inquisitive: Having or showing an interest in learning things; curious.
12. Nursing home: A residential facility for people with chronic illnesses or disabilities who require constant medical care and have difficulty with daily living activities.
13. Pressure: The use of persuasion, influence, or intimidation to make someone do something.
14. Enterprising: Showing initiative and willingness to undertake new projects.
15. Establishment: An organization founded and united for a specific purpose.
TASK 3
Discussing
➢ Discuss with a partner!
1. How many meals do you have a day?
2. How much water do you have to drink every day?
3. Why should we avoid fat foods?
4. How has your culture and family influenced your food habits?
5. During your life, when is nutrition import Answer 1. Two or three times in a day.
In general, the meal frequency according to the minister of health of the republic of Indonesia is breakfast, lunch, and dinner. Breakfast should be done between waking up in the morning until 9 am (Minister of Health of the Republic Indonesia ,2014). Lunch should be done between 1 pm to 2 pm (saragi et al; 2015) or it is recommend to have lunch before 3 pm, while dinner is recommended to be done before 9 pm (Lopez-Minguez et al;2019).
Research shows that meal pattern consisting of 3 main meals with little or no snacking is associated with a more balanced nutrient intake and overall better diet quality. In addition, this meal patternis also associated with higher intakes of protein, PUFA, calcium, phosphorus, vitamin D, and vitamin E.
Reference:
Kementrian Kesehatan RI. (2014). Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 Tahun 2014 Tentang Pedoman Gizi Seimbang. Jakarta: Kementrian Kesehatan RI O’Hara, C., Eileen, R.G. (2021). Meal Pattern Analysis in Nutritional Science: Recent
Methods and Findings. Advance in Nutrition, 12 (4), 1365-1378.
Tania, G.M., Sienny, T. (2021). Perilaku Makan Masyarakat Indonesia di Era Adaptasi Kebiasaan Baru. Jurnal Hospitality dan Manajemen Jasa, 9 (2)
2. Two liters or eight glasses a day
About 78% of the brain’s weight is water. Various studies have shown that lack of water in school cilldren cause fatigue, lowers attention or concentration. Adequate drinking or hydration not only optimeses children’s memory in learning. Fulfilling the body’s water needs is done through the consumption of food and drinks. Most (two-thirds) of the water needed by the body is dones through beverages, wich is about two liters or eight glasses a day for addescents and adults.
Human need to maintain fluid balance and need to drink water when required, but should also consider fluid in unprocessed fuits and vegetables and juic. There is further evidence that water and a well balanced diet does far more than water alone it may not be just water that’s needed; it may also be the other components that go along with it that will mean the body is well hydrated.
Reference :
Kementrian Kesehatan RI. (2014). Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 Tahun 2014 Tentang Pedoman Gizi Seimbang. Jakarta: Kementrian Kesehatan RI Tsindos, S. (2012). What drove us to drink 2 litres of water a day?. Australian and New
Zealand Journal Of Public Helath, 36 (3), 205-207.
3. Because eating high-fat foods excessively can increase the risk of disease
The fat contained in food is useful for increasing energy, helping the absorption of vitamins A, D, E, and K and making dish more delicious. Consumption of fat and oil in daily meals is recommended to be no more than 25% of energi needs, if consuming fat excessively it will result in reduced consumption of other foods. This is because fat is in the digertive system relatively longer compared to protein and carbohydrates, so fat causes a feeling ofullness that last longer.
Based on the fatty acid content, oils are divided into 2(two) groups, namely the unsaturated fat group and the saturated fat group foods containing unsaturated fats generally come from plant foods product, except coconut al. While foods containing saturated fatty acids generally come from animal foods product.
Research suggest that replacing saturated fat with unsaturated fat, such as polyunsaturated and monounsaturated fats, may be assaciated with a reduced risk of coronary events the consumption of unsaturated fats, particulary from sources like nuts, alive al and fish, has been linked to improved cardiometabolic risk factors.
References :
Kementerian kesehatan RI.(2014).Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 tahun 2014 tentang Pedoman Gizi Seimbang.Jakarta : Kementerian Kesehatan RI.
Liu,A.G., Nikki,A.F, Frank,B.H.,...et al.(2017). A healty approach to dieary fats : Understanding the science and taking action to reduce consumer confusion. Nutritional Journal,16(53).
4. Culture and family influence my eating habits, for example in terms of meal frequency, because of the influence of my family, I used to eating 2-3 times every day, this is also in accordance with the recommendations in the balanced nutritional guidelines issued by the government. In the morning we always have breakfast together betere doing activities, we gather and eat in the family room while watching television, for lunch and dimer we rarely eat together, because wetave different activities.
In our daily diet is inseparable from vegetables because they belive that vegetables are very good for the health of the body, in addition to vegetables there are other menus as well such as tempe, tofu, and bean as substitute for protein from meat, because we do not consume meat everyday. In our family we rarely consume fast food, we alway eat food made by ourselves, because the heathiness of the food is more guaranteed.
But there is a habit in our family that may be different from another families. in our family we are used to consuming tea as our main drink, we rarely consume mineral water. I think this is a bad habit because according to a study drinking tea atter eating will inhitat tren that will be be digested by the body
Qualtive studies have identified several key factors realted to culture and familu that influence food habits. These factor including parental education, parenting style, familiy ilness experience, family health, cultivation of food preference, family motivation, home meals and food availability, time and cost, and parental practical knowledge and attitudes.
References
Kementerian Kesehatan RI. (2014). Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 tahun 2014. Tentang Pedoman Gizi Seimbang. Jakarta: Kementerian Kesehatan RI.
Liu, K. S. N., Chen, J. Y., Ng, M. Y. C., Yeung, M. H. Y., Bedford, L. E., & Lam, C. L. K.
(2021). How Does the Family Influence Adolescent Eating Habits in Terms of Knowledge, Attitudes and Practices? A Global Systematic Review of Qualitative Studies. Journal of Adolescent Health, 69(1), 12-22.
5. Based on the balanced nutrition guidelines, nutrition is important at all stages of life but there are certain times when good nutrition is especially crucial:
• During pregnancy and breastfeeding – A mother’s nutrition directly impacts the development of the body. Getting proper nutrition ensures the baby gets the best start to life.
• Infancy and cildhood – These are time of rapid growth and development. Good nutrition provides the nutrients kids need to grow properly and fuels their active lifestyles.
Establishery healty eating habits early on can lost a life time.
• Adolescence – Nutrition supports the adolescent growth sput and fluels their busy live.
Good nutrition also helps reduce risk of nutrition – related chronic diseases later on.
• Older adulthood – Nutrition helps maintain strength, energy and health as we age.
Nutrients help combat diseases common in older adults. Good nutrition preserves quality of life.
So while nutrition matters at every stage, it is especially important during periods of rapid growth and development early in life, and to mountain health and function later in life.
Reference:
Kementerian Kesehatan RI. (2014). Peraturan Menteri Kesehatan Republik Indonesia Nomor 41 tahun 2014. Tentang Pedoman Gizi Seimbang. Jakarta: Kementerian Kesehatan RI.
TASK 4 Writing: Becoming a Nutritionist
➢ Now read the following leaflet about the profession of a nutritionist!
A nutritionist is an expert in the field of food and nutrition. They advise people on what to eat in order to lead a healthy lifestyle or achieve a specifichealth-related goal. They work in many settings, including hospitals, cafeterias, nursing homes, and schools. Some are selfemployed with their own practice. Nutritionists use scientific knowledge to advise their clients on the effects of nutrition. It follows, then, that the role calls for a combination of science and people skills. Developing both starts with an interest in food and nutrition and an interest in counseling and helping others. Some nutritionists provide customized information for specific individuals. For example, a dietitian or nutritionist might teach a patient with high blood pressure how to use less salt when preparing meals. Others work with groups of people who have similar needs. They might, for example, plan a diet with reduced processed foods and sugar to help overweight people lose weight.
Nutritionists typically do the following:
• Explain nutrition and what it can do for the client
• Assess clients' health needs and diet
• Develop meal plans, taking both cost and clients’ preferences into account
• Evaluate the effects of meal plans and change the plans as needed
• Promote better nutrition by giving talks to groups about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
• Keep up with the latest nutritional science research.
Although all nutritionists do similar tasks, there are several specialties within the occupations.
The following are examples of types of nutritionists:
• Clinical dieticians provide medical nutrition therapy. They work in hospitals, long- term care facilities, and other institutions. They create both individualized and group nutritional programs based on the health needs of patients or residents. Clinical dieticians may further specialize, such as working only with patients with kidney diseases. They also may work with other healthcare professionals.
• Management dieticians plan meal programs. They work in food service settings such as cafeterias, hospitals, and food corporations. They may be responsible for buying food and for carrying out other business-related tasks. They may oversee kitchen staff or other dieticians.
• Community dieticians educate the public on topics related to food and nutrition. They often work with specific groups of people, such as pregnant women. They work in public health clinics, government and non-profit agencies, health maintenance organizations (HMOs), and other settings.
Nutritionists have distinct personalities. They tend to be investigative individuals, which means they’re intellectual, introspective, and inquisitive. They are curious, methodical, rational, analytical, and logical. Some of them are also enterprising, meaning they’re adventurous, ambitious, assertive, extroverted, energetic, enthusiastic, confident, and optimistic. Nutritionists work in hospitals, cafeterias, nursing homes, and schools. Some nutritionists are self-employed and maintain their own practice. They work as consultants,
providing advice to individual clients, or they work for healthcare establishments on a contract basis.
https://www.careerexplorer.com/careers/nutritionist/
Write a summary with your own words what you have learned about the profession of a nutritionist based on the passage above.
Nitritionist are expert in food and nutrition who advise people on healthy eating to support weilbeing or achieve health goals. They use scientific knowledge about nutrition to counsel clients. Nutritionist work in diverse settings like hospitals, school, nursing homes and private practice. Some provide individualized meal plans, like making dietary recommendations for a patient with high blood pressure. Others develop group nutrition plans like low-sugar diets to help people lose weight.
Nutritionist assess clients’needs, develop customized meal plans considering cost and preferences, evaluate the effect of the plans and modify them as needed, they promote nutrition by educating groups about diet and health connections. Nutritionists keep current on nurtitinal science research.
There are nutritionist specialities like clinical dietitians in medical settings, management dietitians in food service, and community dietitians doing public education.
Nutritionist tend to be investigative-intellectual, analytical and curious, same are also enterprising-adventurous, ambitious, and energetic. Nutritionist work in diverse settings and combine science knowledge with conseling skills to advise clients on healthy eating.
