With reference to dietary fat (i.e. total fat, saturated fat, monounsaturated fat and polyunsaturated fat), critically discuss current dietary guidelines and intakes for women (aged 20-40 years) and children (aged 1.5-3 years)

Coursework 1 Brief:

You are required to write a 2000 word report.

This assignment has been designed to assess the following learning outcomes;

• Demonstrate a critical understanding of the role of human nutrition and metabolism in health and disease.
• Critically appraise dietary / nutrient based guidelines for different stages of the life cycle.
• Demonstrate a critical awareness of the complex factors that can influence nutrition across the life course.

With reference to dietary fat (i.e. total fat, saturated fat, monounsaturated fat and polyunsaturated fat), critically discuss current dietary guidelines and intakes for women (aged 20-40 years) and children (aged 1.5-3 years). Your answer should;

• Critically compare and contrast the dietary fat guidelines in the UK and in another country of your choice.
• With regards to the UK only, briefly outline current fat intakes for the two population groups specified and demonstrate a critical understanding of the possible consequences of current fat intakes on health and disease.
• Include critical discussion of the possible factors contributing to current fat intakes of the two population groups specified.  

Sample Answer

The Role of Dietary Fat in Nutrition: A Focus on Women (20–40 Years) and Children (1.5–3 Years)

Introduction

Dietary fat is a key nutrient needed for health, but the amount and type of fat we consume can strongly affect our risk of disease. In this report, I will critically discuss current dietary fat guidelines for women aged 20–40 and children aged 1.5–3, comparing the UK’s approach with another country, Australia. I will also look at how actual fat intake in the UK compares to recommended levels, and explore the health effects of both high and low fat intake. Lastly, I will examine social, cultural and economic factors that affect people’s fat consumption.

Understanding the Role of Dietary Fat in Health and Disease

Fat provides energy, helps absorb vitamins (like A, D, E and K), and is essential for brain and hormone function. However, excess fat, especially saturated fat, can increase cholesterol levels and the risk of heart disease, obesity, and type 2 diabetes. Some types of fat are healthier than others:

• Saturated fat (from butter, fatty meat, full-fat dairy) raises LDL (bad) cholesterol.

• Monounsaturated fat (from olive oil, nuts, avocados) helps lower LDL and raise HDL (good) cholesterol.

• Polyunsaturated fat (from oily fish, sunflower oil) is heart-protective.

• Trans fats (mainly found in processed foods) are the most harmful and should be avoided.

Fat is especially important for children, as it supports brain development and energy needs. However, quality and quantity must still be controlled to avoid long-term health risks.

Current Dietary Fat Guidelines – UK vs Australia

UK Guidelines

According to Public Health England and the Scientific Advisory Committee on Nutrition (SACN):

• Total fat should make up no more than 35% of daily energy intake.

• Saturated fat should be less than 10% of energy.

• Trans fats should be as low as possible.

• For children aged 1.5–3, fat is not restricted too much, as they need more energy for growth. However, guidance encourages healthy fats over processed or fried foods.

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