Lesson video

Hello, thanks for choosing this lesson.

My name's Mr. Ballam, and this lesson is about health conditions.

Let's get started, shall we? So what you're going to learn today? Well, by the end of this lesson, you'll be able to describe how diets can be changed for health.

And what I've got here is a few keywords which we're gonna pick up in today's lesson.

Let's just quickly go through them now.

And the first one is malnutrition, and this is intakes of energy and/or nutrients below or in excess of needs for long periods of time.

The next one is undernutrition, and this is having an intake of energy and/or nutrients below what is needed.

The next one, overnutrition, this is having an intake of energy above what is needed.

The fourth one, obesity, this is a health condition caused by too much energy or calories being consumed or high levels of inactivity.

And the last one, coronary heart disease, which is the health condition caused by the narrowing of blood vessels to the heart.

Okay, so let's get started with the first part of the lesson all around poor diets.

So having intakes of energy or nutrients below or in excess of what we need for long periods of time can affect health, and this is called malnutrition.

And the risk of malnutrition is increased by these things.

So for example, increased requirements for some nutrients, restricted range of foods in the diets, reduction of available income, very low income, medical conditions, and psychological conditions too.

And there are two forms of malnutrition.

You may remember these from the keywords.

The first one is undernutrition, intakes below what is required, and overnutrition, intakes above what is required.

So let's have a quick check, you've been listening, shall we? So true or false? "There is one form of malnutrition, intakes of energy and/or nutrients being below what is required." Yes, that's right.

It's false, isn't it? And why is that? Well, there are two forms of malnutrition.

Remember, there's undernutrition, intakes below, and overnutrition, intakes above what is required.

Great work.

Well done.

So severe undernutrition, having an intake of energy or nutrients below what is needed is quite rare in the UK, but it can be more common in developing countries.

However, undernutrition does incur in the UK with micronutrient deficiencies.

So the chart on the right-hand side here shows some of these nutritional deficiencies in the UK for girls and boys aged between 11 and 18 years old.

So for example, we can see for iron, 52% for girls and 12% for boys are actually not getting enough iron in their diet.

And the same has been true for calcium and zinc too.

And for girls between the ages of 11, 18, there is evidence of insufficient population iodine status too.

And 23% of the same age group have low levels of vitamin D.

And for fibre, only 4% of the same age group are having the recommendation of 25 grammes a day.

So let's have a quick check, shall we? So what's the missing word in this sentence? Yes, well done.

It's malnutrition.

Great work.

So overnutrition is a problem associated with developed countries such as the UK.

And the most common overnutrition problem is obesity caused by having too much energy or calories, remember, being consumed or those high levels of inactivity.

And people who are living with obesity are more likely to suffer from these things like coronary heart disease, type 2 diabetes, arthritis, high blood pressure, and some types of cancer too, like colon or stomach cancer.

In between 2023 and 2024, 9.

6 of reception age children were living with obesity.

And this increased to 22% in year six, so that increases throughout the primary school age phase.

And in 2022, 15% of children aged 2 to 15 years were living with obesity, and 27% were overweight or living with obesity.

So we do have an issue in the UK.

And if we looked at adults while in the same time period, 28% of adults aged 18 and above were living with obesity, and then with a further 36% being overweight.

So that's 64% in total, that's the majority of the population.

And the prevalence of overweight and obesity is highest in those living in the most deprived areas, and lowest at those living in the least deprived areas.

So true or false? "As people age, obesity rates decrease." Well, no, that's false, isn't it? Well done.

And why is that? Well, do you remember, as we age, obesity and overweight rates actually increase.

So for example, it's around 22% in year six to 36% for adults.

So we talked about some of the issues about being overweight or obese, and one of them is coronary heart disease.

And this is caused by narrowing of blood vessels to the heart.

And this can therefore reduce blood flow to the heart too.

And if one of the blood vessels becomes completely blocked, the blood supply to part of the heart stops and that part is then damaged, and this is called a heart attack.

And it's also estimated that 7 million people in the UK are living with coronary heart disease, which cost the NHS 6.

8 billion pounds a year.

And coronary heart disease is the leading cause of death in the UK with around one person dying from this disease every eight minutes.

However, it is believed that 80% of coronary heart disease and strokes, that's when the blood supply to part of the brain is cut off causing the brain cells to become damaged, could be prevented by changes to lifestyle factors such as diet, physical activity, and smoking too.

Now the chance of suffering from coronary heart disease is affected by many different factors called risk factors.

Let's have a look at some.

The first one is actually being male, being older, being a cigarette smoker, being overweight, and being inactive too, plus being stressed.

And changes to the diet can help to reduce the risk of coronary heart disease.

And the sorts of things we could do, for example, are increase our oily fish intake, reduce salt intake, increase fruits and vegetables in the diet, and decrease alcohol consumption.

Let's have a quick check again.

So what percentage of coronary heart disease and strokes could be prevented through changes through lifestyle, A, B, C, or D? Yes, well done.

That's C, isn't it? 80%, great work.

Now calcium is important for strong bones, and vitamin D is needed for calcium to be absorbed from the food.

So these two nutrients work together.

Osteoporosis is a disease where bones become weak, brittle, and break easily, and it's caused by severe losses of calcium.

And during adulthood, adolescent, so teenage years and early adulthood, calcium and other substances are added to the bone and this makes our bone stronger.

And after the age of about 30, 35, bone loss begins.

And after the menopause, women lose bone at an increased rate too.

Another really important mineral is iron, and it's vital for making red blood cells.

And iron from the diet forms haemoglobin, which carries oxygen in the blood.

And if the body's store for iron is low and there is little iron in the diet, the symptoms of iron deficiency anaemia will start to develop.

And this is particularly common in young women who have high requirements for iron due to their menstrual losses.

And iron from animal sources is generally more easy to absorb than iron from plant sources although vitamin C increases absorption of iron from plant sources.

So let's go have a quick check again.

Which vitamins help iron and calcium with their absorption? That's right.

Well, it's vitamin C for iron.

And what about calcium? Brilliant work.

Yes, that's right.

Vitamin D.

Brilliant.

Another issue we're going to look at is diabetes, and diabetes occurs when the body cannot control blood sugar properly.

And high levels of sugar in the blood can cause serious health problems involving the eyes, heart, kidneys, feet, and nerves too.

And there are also some short-term complications which include hyperglycemia, when the blood sugar levels are too high, and hypoglycemia, when blood sugar levels are too low.

And in the UK, it's estimated that 3.

8 million people over 16 years of age have been diagnosed with diabetes, and nearly 1 million are unaware that they actually have the condition.

Now there are two forms of diabetes, type 1 and type 2.

And about 10% of people who have diabetes have type 1 which cannot be prevented.

And these people take insulin to help the body use the sugar properly and to control blood sugar levels.

And about 90% of people who have diabetes have type 2.

And it occurs when the body cannot produce enough insulin or cannot be used properly.

And type 2 diabetes is strongly linked with being overweight and obesity too.

So if type 2 diabetes, eating a healthy diet, exercising, losing weight can really help to reduce the risk of developing type 2 diabetes.

So let's have another quick check.

So true or false? "About 10% of people with diabetes have type 2 diabetes." Well, that's false, isn't it? And why is that? Well, about 90% of people with diabetes actually have type 2 diabetes.

Brilliant.

Well done.

Okay, so I've got a task for you here.

What I want you to do is to think about what we've learned so far in the first part of the lesson.

And I want you to list four different health conditions and I want you to summarise how the diet can have a positive impact.

So good luck to you.

Pause the video and we'll come back and look at some examples together very soon.

Okay, so how did you get on? Well, let's look at some example responses, shall we? So the first one, you could have put obesity for example.

And my positive impact diet wise, well, have a healthy, balanced diet, have less foods which are high in fat and sugars, and be more active too.

Coronary heart disease, do you remember? Increase oily fish intake and reduce salt intake.

They were really important.

Plus increasing fruits and vegetables in the diet as well as decreasing alcohol consumption.

How about in the third one? Well, I've picked anaemia, and we could look at iron from animal sources as this is generally more easily absorbed from iron from plant sources, for example, although vitamin C, remember, increases the absorption of iron from plant sources.

And my last one was osteoporosis, remember that bone health, and foods with calcium are really important for strong bones.

So remember things like cheese or fortified soy drinks, for example, fortified with calcium.

Also, we know that vitamin D is needed for calcium to be absorbed, so we need to have plenty of sunshine.

Great work.

Well done.

I'm sure you come up with some really good ideas.

Great work.

Well, let's move on to the second part of the lesson, all around informed choices.

Now, to help make informed choices about our food, nutrition, ingredient, and allergy information can be found on food labels and we can use this.

And the information provided enables us to choose foods that suit our preferences and needs.

So for example, the information could be used to choose lower fat, salt, or sugar foods.

We could go for higher fibre foods, for example.

We could check for potential allergens, which is really important for some people.

Or we can avoid ingredients that we just don't like.

Now, back-of-pack nutrition labelling is a legal requirement for all pre-packed products.

And there are certain rules about the nutrients that can be included, and also the order in which they're listed in.

And the reason they're the same is that it's to help people compare food so they can make healthier choices.

So for example, if they're choosing different food or drinks and they're having a look to whether it's high in energy, saturated fat, sugars, or salt.

Now how could this back-of-pack labelling be used to make informed choices? Well, that's right.

I mean, as we've already said that the information's there and therefore you can compare it with similar products.

So for example, if you had different types of breakfast cereals, you could look at the back-of-pack labelling and you could see how much sugar's in it, for example, or salt, or how much energy it provides, and you could therefore pick a healthier option.

So let's have a quick check, shall we? So have a look at this food label and how much fibre here is being provided per portion.

Yes, that's right.

It's 3.

8 grammes, because a portion here is two biscuits.

You can see in the columns.

The first column is per 100 grammes, but the second column is two biscuits, so that's the portion size.

Brilliant.

Well done.

Now in the UK, most major supermarkets and manufacturers voluntary display nutrition information on the front of pre-packaged food and drinks.

You've probably seen these just to the right-hand side.

And this front-of-pack labelling or sometimes called traffic light labelling, gives key information just at a quick glance.

Now, how do you think this could be helpful in making an informed choice? Well, that's right.

For example, you could be choosing a healthier sandwich, couldn't you? So looking one that's lower in energy or perhaps lower in salt.

Or perhaps you're just looking for a product and quickly can scan across and pick the one that's got more greens on it and fewer reds, for example.

So let's have a quick check, shall we? And we're going to compare three different burrito packets.

I want you to pick the one that's lowest in salt.

Yes, that's right.

It's B, isn't it? Well done.

That's the one lowest in salt, 0.

99 grammes.

Brilliant.

Well done.

And food labels can also help us understand the allergens in food too, and this has to be listed by law in the ingredient list.

And food labels have provided information about the 14 most common allergens.

And it appears in the ingredient list, either in bold or italicised, or sometimes underlined too.

You can see some examples here on the screen.

And allergens might also be highlighted on the food packaging too.

So you can see on both of these examples, the allergy advice is also highlighted too.

Another important factor is that if a food might have tiny traces of an allergen because it's made using the same equipment or in the same factory as products with allergen, an extra warning using the word "also" can also be added.

For example, this might be "also, not suitable for customers with peanut allergy," or "also, may contain soya and egg," or perhaps, "may also contain nuts." So what precautions should be taken at home when preparing and cooking a meal for somebody with an allergy? Well, it's really important, isn't it, that we don't cross-contaminate.

So if we know that someone's got an allergy, for example, let's say to peanuts, that we make sure that peanuts are nowhere to be seen in the kitchen, for example.

Or perhaps if we're using eggs, we make sure that we clean all the equipment so that any trace of egg is not actually transferred or cross-contaminated to the food you're cooking.

So let's have another quick check, shall we? So which allergens in this label are actually being highlighted? Yes.

Well, that's the first one, isn't it? Wheat.

Well done.

Anything else? Yes, great work, soya.

And if you look at the ingredient list, you can see that they're both in bold.

Well done.

Now the ingredient list should include all of the ingredients, including water and any food additives in descending order of weight according to the amounts that we use to make the food.

And allergens must be highlighted like we've just seen.

And the ingredients must be listed in the language relevant to the country where the food is being sold.

You wanna make sure people understand what they're consuming.

Now, why else might reading the ingredient list be helpful to make an informed choice? Well, a simple one could be just likes and dislikes of people's food preferences, for example.

Or perhaps you want to see the one that's got the most meat in it, for example, the most vegetables, for example.

Or perhaps you are interested in other foods.

For example, some people have analogy to kiwi fruits or apples.

So therefore you can scan through the list and make sure that the food is suitable for you.

Okay, another quick check.

So true or false? "Ingredient list display ingredients including water and food additives in descending order of weight." Yes, that's true, isn't it? And why is that? Well, the list of ingredients should include all the ingredients including water and food additives in descending order of weight according to the amounts that we use to make the food.

Great.

Well done.

Okay, so I've got another task for you now all around informed choices.

And what I want you to do is explain how the information on food labels could be used for the following different informed choices.

So for example, choosing foods that are lower in fat, salt, and sugars, choosing higher fibre foods, checking for food allergens, and avoiding different ingredients.

So good luck to you.

Pause the video, and we'll come back very soon to see how you've got on.

Okay, so how did you get on? Bet you come up with some great ideas.

Let's look at some example responses together, shall we? So the first one, choosing foods lower in fat, salt, and sugars.

Well, that's right.

We could use the traffic lights labels on the front, couldn't we? Or we could read the detailed nutrition information on the back of pack.

How about the next one, higher fibre? Well, here we'd have to read the detailed information on the back of pack, as fibre is always listed on the back of pack information.

And allergens? Well, that's right.

We would need to read the ingredient list.

And any allergens would be highlighted in bold, italics, or underlined.

And sometimes allergens may also be highlighted on the food packaging too.

And the last one, avoiding ingredients.

Well again, yes, we could read the ingredient list as it shows what has been used in descending order of weight.

Okay, so let's move on to the third part of the lesson, which is all around the needs of people.

Now, to meet the needs of different groups of people, meals and diets can be planned and evaluated.

And these needs could include things like reducing fat, salt, and sugar in the diet, or perhaps increasing fibre, thinking about different health conditions, for example, micronutrient deficiency, maybe it's a weight reduction diet, or avoiding potential allergens for example.

Or perhaps it's nutritional.

Perhaps there are different needs at different stages of life, or maintaining just general good health.

So embedding the Eatwell Guide and the eight tips for healthy eating.

So what do you think could be done to help lower the fat, salt, and sugar in meals or the diets? So there's quite a few different things that could be done.

Let's look at a few examples, shall we? Well, using food labels would be a good start.

Perhaps including plenty of fruit and vegetables.

Changing the cooking method, so using the grill rather than frying.

Perhaps using spray oil when we're frying things 'cause we're gonna use less of it.

Using herbs and spices rather than salt.

And checking the portion size so we don't eat too much.

Or perhaps when we do have any foods that's high in fat, salt, and sugars, we have them in small amounts and infrequently too.

Now, how could you check any of these changes have been successful? Well, I'm sure you could go through the list here and check them one by one.

So for example, when you're shopping, you're actually reading the food labels.

When you're cooking, you're mindful how you are preparing the food.

You're mindful as well about how you've prepared it, what cooking techniques you've actually used too.

And when you are serving food, for example, you're making sure you don't serve too much.

You're serving the right amount of food for the age of the person.

I'm sure there are many other different things that you could check too.

How about things that could be done to ensure adequate amounts of iron or calcium in the diets? Well, let's have a look at a few together, shall we? So we need to include foods that provide these minerals to start with.

We need to check food labels.

And if iron is from plant sources, which should include a source of vitamin C to help increase absorption too.

And if we're using non-dairy products, we need to ensure that they're fortified with calcium, that's really important.

Also, we know that vitamin D helps absorb calcium, so we need to make sure we've got plenty of sunshine.

And again, how could you check that these changes have been successful? Well, there are lots of different ways you could do it.

Like we've already said for the other example, like checking food labels when you're out shopping.

But you could also, for example, do some nutritional analysis, couldn't you? You could actually look at the meals and recipes, for example, and see how much nutrients are provided by those different meals and recipes.

And if there isn't enough iron or calcium, you could tweak it.

You could also look at the amounts of vitamin C, for example, as well as vitamin D too.

So let's have a quick check, shall we? So which food here provides the highest amount of calcium per 100 grammes? Yes, that's cheddar cheese.

Great work.

So what could be done then to create a weight reduction diet? What things could you do? Well, let's have a look at a few examples together, shall we? So following the Eatwell Guide, just like the picture there, that was a clue, that's a good start.

We could use food label, select products which are lower in fat, salt, and sugars too, including plenty of fruit and vegetables.

And perhaps changing the cooking method.

Remember, we had grilling? Or perhaps you could do oven baking rather than frying too.

Checking portion sizes again, so we don't eat too much.

And if we do have foods which are high in fat, salt and sugars, we have them in small amounts and infrequently too.

And also, we should be more active.

So energy in, energy out.

So again, how could you check these? Well, with all these examples, we could make sure perhaps that we're actually writing a plan out over a week, for example, so we could check the proportions and types of foods that link to the Eatwell Guide, for example.

We could also have an activity diary to see that are we being more active? And this could just mean about walking every day.

It doesn't have to be about going running all the time, it's just, you know, being more active and sitting less, for example.

Now, how about allergens? How could we ensure that meals do not contain certain allergens? Well, let's look at a few examples, shall we? Well, the first one could be really simple.

Check with the person perhaps you're cooking for to see whether they have any allergies.

It's really simple.

Always check the food labels carefully.

Do you remember on the ingredient list, it should be highlighted in bold, italics, or perhaps underlined.

Also, we need to make sure that we don't mix foods up when we're preparing and cooking food, cross-contamination.

And perhaps if in doubt, just ask for guidance.

So what could you do again to make sure these are been successful? Well, yes, that's right.

I mean, a simple thing could be, again, just asking people and make sure you do that every single time.

And perhaps when you're preparing and cooking, you're clean and tidy, and you make sure you wash things up thoroughly.

And also you just keep food separated from each other just in case of any cross-contamination.

And how about another one? How can we ensure that meals and diets are appropriate for different life stages? Well, it could be having the right portion size to start with about using the Eatwell Guide to help plan the meals.

Remember, that balance and variety is really important.

And checking the nutrient needs of different people.

So for example, how much calcium is needed in childhood or perhaps adulthood? Or perhaps ensuring that foods provide nutrients of concern, so for example, iron and anaemia.

Perhaps changing the diet to reduce the risk of CHD.

So how could you check that any of these changes have been successful? Well, for example, you could come up with a diet plan for a week and therefore you could check that they're in the right proportions, for example, right portion sizes, or perhaps it's linked really well to the Eatwell Guide, remember that variety, and just balance across the week.

Perhaps as well you could use nutritional analysis to look for foods which are high in certain nutrients, or you could analyse actually dishes and recipes too.

Also, just checking in with people too.

People that might have different health problems as well.

That's really important.

And making small tweaks to diets.

And how about making sure that meals and diets are aligned to the Eatwell Guide, how could you do that? Well, one of the first things you could do is to make sure the types and proportion of foods from the different food groups are covered.

Also, having lots of fruits and vegetables, and having lots of starchy foods, and particularly those with higher fibre in whole grain varieties too.

And including a diversity of different protein sources, so that's beans, different pulses, eggs, fish, and meat too.

And other protein sources too, for example, that might be things like corn, for example.

And also including some dairy and also some dairy alternatives.

And remember, making sure that they're fortified with calcium.

Also, if we're having foods high in fat, salt, and sugars, we have them in small amounts and infrequently too.

And lastly, to make sure that we're having six to eight drinks every day.

So again, how could you make sure these changes have been successful? Well, yes, like the others, we could come up with a diet plan.

But what we could also do is keep a diary as well, a diet diary over the week.

And therefore we could check that what we're eating is in line with the Eatwell Guide.

So for example, we could quickly check are we having six to eight drinks a day? It might be quite revealing.

Okay, and our last one now is how could we ensure meals and diets are aligned to the eight tips for healthy eating? Well, let's go through these in turn, shall we? Well, we need to make sure that we base our meals on higher fibre starchy carbohydrates.

We also need to include lots of fruit and veg, and we need to have more fish, including a portion of oily fish each week.

We need to cut down on saturated fat and sugar, and we need to use less salt.

So for adults, no more than 6 grammes a day.

We also need to get active and be a healthy weight.

We need to drink plenty, so don't get thirsty.

And lastly, we should not skip breakfast.

So again, how could you check that these changes have been successful? Well, a bit like the diet diary, you could just reflect back on the week, couldn't you, or over just a short period of time, and just to check that, are you doing these sorts of things? Or for example, when you're planning meals, have you got starchy food with each meal? Have you got plenty of fruits and vegetables with it? Have over the week, you've got a different diversity of different sources of protein? Or perhaps you've got things with beans in as well as maybe the fish too, the oily fish, and perhaps meat too.

And also if you've got dairy or different dairy alternatives, you're going for lower fat options too.

And if they're non-dairy alternatives, making sure they're fortified.

So a lot of checking, but it's worth it.

So let's have a quick check, shall we? So true or false? "We should not have plenty of starchy carbohydrates with our meals." Well, that's false, isn't it? And why is that? Well, the Eatwell Guide and the eight tips for healthy eating recommend that we base our meals on starchy carbohydrates, particularly those higher in fibre and also whole grains too.

Great work.

Well done.

Okay, so I've got one more task for you now.

And what I want you to do is to review the following meal plans against the Eatwell Guide and the eight tips for healthy eating.

What I want you to do is to look how they could be improved and explain any changes that you make.

So good luck to you, and I'll gonna come back very soon, see how you've got on.

Remember to pause the video.

Okay, so how did you get on? Let's have a look at these in turn, shall we? So my comments about the meals are following.

So have breakfast each day and go for higher fibre cereals and breads too.

Have more fruits and vegetables, making sure we get our five a day.

And limit fruit juice to just 150 millilitres a day due to the sugars, remember? And using brown bread or pasta in meals, for example.

So we're going for higher fibre varieties.

Plus having a starchy food with each main meal.

Also checking that we have six to eight drinks every day and that we don't have too many foods which are high in fat, salt, and sugars, and which you'd only have these occasionally in small amounts.

And lastly, we should make sure we have some oily fish too.

And I bet you've come up with some great examples too.

These are just some examples of what you could have put.

Okay, second little task for you now.

And what I want you to do is I want you to modify this recipe to reduce the total amounts of fat and salt, but also increase the fibre.

So I've got my pasta bake recipe just on the left-hand side, and what I want you to do is think about how you could change that, the different ingredients, again to reduce the total fat and salt but also increase the fibre.

I've got a link at the bottom.

This is where you go to, to do your nutritional analysis.

So one of the first things you should do is to analyse the pasta bake recipe as it is, then modify the recipe and then analyse your modified recipe.

And therefore you can compare the two and see whether you have been successful.

So good luck to you.

Come back very soon to see how you got on.

Remember to pause the video.

Good luck.

Okay, so how did you get on? Did you do well? Well, let's have a look at what I did here, just in an example, shall we? So the first thing I did is I thought about the different changes that I could make.

So you can see the recipe just on the left-hand side, that was the basic one, wasn't it? And I analysed that one using nutritional analysis.

And then I also modified the recipe.

And I was trying to think of ways where I could reduce the total amount of fat and salt, but also increase fibre too.

So I've used whole milk pasta, and this has given us more fibre.

I've used more vegetables as well.

So in giving more fibre too, as well as that five a day.

I've also used less oil, so therefore there's less fat.

I've used slightly more chopped tomato, so more vegetables, more fibre.

And I've used much less cheese as well.

And I've gone for a lower fat variety of cheese mozzarella.

So I put this through nutritional analysis and let's see how we got on, shall we? Well, this is the original pasta bake recipe.

You can see here I've got the front of pack as well as the detailed nutrition information there.

So you can see, for example, if we look at the top, the traffic light information, we can see the fat, for example, is 35 grammes, and the salt is 1.

4 grammes.

If we look at the more detailed information, per portion for fibre, we can see it's 6.

7 grammes.

Now, I also then analysed my modified pasta bake recipe and this is what I got.

Wow, it's quite an improvement, isn't it? So you can see there, the fat in this recipe now is 6.

4 grammes, so it's a huge reduction.

And for salt, it's 0.

17.

So I definitely cracked that.

Now if I look at the detailed information as well, we can see under per portion, the fibre there is 9.

7 grammes.

So I feel really good that I have reduced total fat, I've also reduced the salt, and also, I've also helped to increase the fibre.

And what you can see here is that using nutritional analysis can help you check your changes are correct.

Brilliant work.

Well done to you.

Well, I really hope you enjoyed today's lesson all around different health conditions.

Let's have a quick summary of what we've learned today, shall we? Well, we know that there are two forms of malnutrition, undernutrition and also overnutrition.

We also know that there are a range of different diet-related health conditions, including things like coronary heart disease, obesity, osteoporosis, anaemia, and diabetes too.

We also know that to help make informed choices about our food, we can use nutrition, ingredients, and allergy information on food packaging.

And lastly, to meet the needs of different groups of people, meals and diets can be planned and evaluated too.

Well, brilliant work.

Well done to you.

And hope to come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.