Current dietary advice (the Scottish Dietary Goals and the Eatwell guidance) and how the dietary needs of individuals change across life stages and for particular groups - pregnancy and lactation, babies, children, teenagers, adults, the elderly, and vegetarians and vegans.

What this dot point is asking

The SQA wants you to know current dietary advice (in Scotland, the Scottish Dietary Goals, plus the Eatwell balance) and to explain how dietary needs change across life stages and for particular groups. Higher rewards answers that match a specific nutrient to a specific group and justify the link.

Current dietary advice

Public-health advice in Scotland is set out as the Scottish Dietary Goals, which translate nutrition science into food-based targets. The main messages are to:

The Eatwell balance shows the proportions: most of the plate from starchy carbohydrate and fruit and vegetables, some protein and dairy (or alternatives), and only a little from foods high in fat, salt and sugar. Dietary advice is the benchmark against which any individual's or group's diet is judged.

Needs across the life stages

A balanced diet is the starting point, but needs change with age, growth, activity and life events.

Pregnancy and lactation

Extra folic acid (prevents neural tube defects), iron (rising blood volume and the baby's store), calcium and vitamin D (baby's bones), and more energy and protein in later pregnancy and while breastfeeding. Avoid high-dose vitamin A, alcohol, and high-risk foods (some soft cheeses, pate, undercooked meat and eggs) because of listeria and salmonella.

Babies (0 to 1 year)

Breast milk (or infant formula) supplies all nutrients for about the first six months and gives antibodies for immunity. Weaning onto solid food from around six months introduces iron and energy as milk alone is no longer enough. Salt and sugar should not be added.

Children (1 to 12)

Need energy and nutrients for rapid growth and activity: protein for tissue, calcium and vitamin D for bones, and iron. Because their stomachs are small, regular meals and nutritious snacks matter. Sugary, fatty snacks should be limited to protect teeth and prevent childhood obesity.

Teenagers

A growth spurt raises needs for energy, protein, calcium (peak bone mass is laid down now) and iron. Teenage girls need extra iron to replace menstrual losses and avoid anaemia. Diets are often poor at this stage, so the contrast between needs and typical intake is a common exam theme.

Adults

Needs level off; the focus is balance and weight control to prevent diet-related disease. Active adults need more energy; those with sedentary jobs need less, or weight gain follows.

The elderly

Usually less active with a lower basal metabolic rate, so they need fewer calories but the same or more nutrients - food must be nutrient-dense. Priorities are calcium and vitamin D (osteoporosis), enough fibre and fluid (constipation is common), enough protein to maintain muscle, and iron (anaemia). Reduced appetite, difficulty chewing and little sunlight (vitamin D) make this harder.

Vegetarians and vegans

The nutrients most at risk:

• Protein. Plant proteins are mostly LBV, so complement foods (beans with rice) or use soya (tofu, soya milk), an HBV plant protein.
• Iron. Plant (non-haem) iron is poorly absorbed; eat iron-rich plant foods with a vitamin C source to boost absorption.
• Calcium. Use fortified plant milks, green leafy vegetables and calcium-set tofu (vegans lack dairy).
• Vitamin B12. Found naturally only in animal foods; vegans need fortified foods or a supplement.
• Vitamin D. From fortified foods or a supplement, especially with little sunlight.

Matching a product to a target group

In product development, knowing a group's dietary needs lets you design food for them. A breakfast cereal aimed at teenage girls might be fortified with iron and lower in sugar; a yoghurt for the elderly might be fortified with calcium and vitamin D and easy to eat; a snack for toddlers would be low in salt and sugar and a good size for small appetites. The same nutrition knowledge that judges a diet also shapes new products.

Examples in context

Example 1. School food standards. Scottish school meal standards limit fat, salt and sugar and require fruit, vegetables and oily fish - applying the Scottish Dietary Goals to children and teenagers at a key growth stage.

Example 2. Fortified foods for at-risk groups. Folic acid fortification, iron-fortified cereals and vitamin-D-fortified spreads are designed around the needs of specific groups (pregnant women, teenage girls, people with little sun), linking dietary advice to the food supply.

Try this

Q1. State two messages of current dietary advice (the Scottish Dietary Goals). [2 marks]

• Cue. Eat more fruit, vegetables, fibre or oily fish; eat less saturated fat, free sugars or salt.

Q2. Explain why a teenage girl needs more iron than a teenage boy. [2 marks]

• Cue. To replace iron lost in menstrual blood and avoid iron-deficiency anaemia.