prepare a 4-page document outlining the role of food and nutritional requirements for prevention and/or treatment for a specified health scenario relating to a health project.

Nutrition for the Prevention and Treatment of Disease

You are required to prepare a 4-page document outlining the role of food and nutritional requirements for prevention and/or treatment for a specified health scenario relating to a health project. The scenario relates to participants that have or are at risk of obesity and cardiovascular disease.

Mens Health Education Programme

“Mens Health in the Workplace” is a new local incentive to improve the health of adult males. You have been invited to work as part of a team of health advisors that educate and improve health in the prevention and treatment of disease within one large company. Your role is to focus on food, nutrition and diet. Your initial assignment is to work with a small group (approx. 20) of overweight and obese men, who have been identified as having raised blood pressure and therefore are at risk of cardiovascular disease.

Background information;

Gender Male
Age range 24 – 55 years
BMI range 28 – 34
Physical Activity Level Generally low. The participants are all in sedentary jobs, working 9.00 to 17.30.
Food provision at work There is a small kitchen, which includes a toaster, a microwave, a kettle and a fridge. There is not a canteen available, but there is a pub which serves food and a pop-up sandwich cart that arrives outside the office daily at lunch time.

You should write a 4-page proposal that considers the following points; PLEASE USE TABLES/GRAPHS FROM RELEVANT DATA IF USEFUL

  • Provide a rationale explaining why this project may be important for the participants.
  • What health considerations are important for this population group and what is the impact of diet on the prevention and treatment?
  • How might other health behaviours be integrated in prevention and treating the health conditions identified?
  • Outline the key dietary outcomes for behaviour change that you would like to target.
  • Critically evaluate the key dietary recommendations for the participants.
  • Describe an intervention for targeting dietary behaviour change.
  • Provide practical dietary advice to this population group to ensure they had adequate nutrition but lower their blood pressure and promote healthy blood lipids.
  • Describe how you would monitor and evaluate their progress.

    HARVARD References: You should use a range of references to help support the concepts that you are discussing in your work. These can include dietary reference values, key literature, the National Diet and Nutrition Survey as well as UK Government reports and health promotion guidance.er (please note your reference list is in addition to the 4 pages allowed for your proposal).

Useful Resources:
– Department of Health
– WHO
– Public Health England
– Journal of Human Nutrition and Dietetics
– Public Health Nutrition
– British Journal of Nutrition
– Food and Nutrition Bulletin

MARK SCHEME: PLEASE FOLLOW MARK SCHEME AND MAKE SURE ALL POINTS IN IT ARE COVERED IN THE WORK.
Identify the rationale for your case study and the nutritional requirements for health promotion (20%)
-Provide an outstanding rationale for your case study and explanation of the food and nutritional requirements for the relevant health conditions outlined within your brief to optimise health.

Explanation of the mechanisms through which dietary manipulation and nutritional supplementation may influence health and disease (20%)
-An outstanding explanation of the mechanisms through which dietary manipulation and nutritional supplementation may influence health and disease.

Evaluate the links between diet and other health behaviours for prevention and treatment of disease (20%)
– An outstanding evaluation of the links between diet and other health behaviours for prevention and treatment of disease.

Recommendations (20%)
– Innovation of ideas for dietary interventions that promote wellbeing
Identified relevant food and nutrition recommend actions that meet all the dietary requirements for health promotion.

Typing should be at least 1.15 line spaced within the main content.
Within tables typing can be single spaced. The font should be Arial, size 11.

Extended direct quotes from literature should be indented from the left-hand margin. The left-hand margin should be a minimum of one and half inches. The top, bottom, and right-hand margins should be 2.54 cm (‘normal’ margins in Microsoft Word). All pages should be numbered consecutively.

Remember there is a page limit not a word limit and therefore think about how you format your work, e.g. using tables, text boxes etc.