2.2 Explain how the meals and snacks chosen are appropriate for the person

This guide will help you answer 2.2 Explain how the meals and snacks chosen are appropriate for the person.

Meeting someone’s nutritional needs means choosing the right meals and snacks for them. In this guide, we will show examples of the food picked matches the person’s specific needs. This could be based on age, health, lifestyle, culture, personal preference or medical conditions.

Choosing the right meals and snacks affects energy, growth, wellbeing and even recovery from illness.

Considering Dietary Needs

When thinking about meals and snacks for someone, start with their dietary needs. A “dietary need” is any requirement relating to food and drink. These needs vary for each person.

The following are common dietary needs to think about:

• Age
• Gender
• Activity level
• Health conditions
• Allergies or intolerances
• Religious or cultural requirements
• Food preferences

Take time to check these needs. For example, a toddler needs much smaller portions than a teenager. Someone who is active, like a footballer, burns more energy and needs extra carbohydrates and protein. If a person has diabetes, meals should be low in free sugar and balanced to control blood glucose.

Meeting Nutritional Recommendations

Use evidence-based recommendations as a starting point. In the UK, the Eatwell Guide suggests a balanced plate, including:

• Fruit and vegetables (at least five portions a day)
• Starchy foods (preferably wholegrain, such as brown bread or potatoes with skins)
• Some dairy or alternatives
• Proteins (beans, pulses, fish, eggs, meat)
• Small amounts of unsaturated fats and oils
• Limited foods high in fat, salt or sugar

When planning meals and snacks, use these groups to help structure food choices. Fruits and vegetables contribute vitamins and minerals. Protein helps muscles and growth. Dairy gives calcium for bone health. Wholegrains provide fibre for good digestion.

Matching Food to Age

Needs change as people get older. Here are some key points for different age groups:

Babies and Toddlers

• Milk is the main food (breast or formula).
• When moving to solids, begin with mashed vegetables, soft fruit, and baby rice.
• Small, frequent snacks help because they have small stomachs.

Children

• High energy for growth and play.
• Meals need to include calcium, iron and vitamins.
• Avoid adding salt.
• Snacks such as fruit, yogurt and toast fingers are suitable.

Teenagers

• Growth spurts need more protein, energy and vitamins.
• Important nutrients: iron (especially for girls), calcium (bone strength), vitamin D.
• Healthy snacks could be a wholegrain sandwich, fruit, unsalted nuts.

Adults

• Balanced meals to keep you healthy and help prevent disease.
• Protein for muscle, calcium for bones, fibre for digestion, iron for blood health.
• Snacks such as vegetable sticks, oatcakes or slices of cooked chicken.

Older Adults

• May eat less due to low appetite, dental issues or mobility.
• Needs include protein, calcium, vitamin D, vitamin B12 and fibre.
• Soft foods like porridge, scrambled eggs and stewed fruit work well.
• Small, nutrient-rich snacks such as cheese cubes, yogurt, or a banana.

Considering Medical Conditions

Certain conditions change what foods are appropriate. The aim is to help control symptoms and improve quality of life.

Some examples:

Diabetes

• Meals and snacks should be low in free sugars.
• Choose wholegrain foods with slow-release energy.
• Fruit is best eaten whole instead of as juice (less sugar).
• Avoid high-sugar snacks like sweets, cakes or sugary drinks.

Coeliac Disease

• Must avoid gluten (protein in wheat, barley, rye).
• Offer gluten-free options, such as rice cakes or corn-based crackers.

Heart Disease

• Focus on foods low in saturated fat and salt.
• Snack ideas: unsalted nuts, fruit, low-fat yoghurt.

High Blood Pressure

• Eat less salt.
• Fresh fruit and vegetables are good choices.
• Avoid salty snacks like crisps and salted crackers.

Allergies and Intolerances

If someone has a food allergy, exclude that food fully. Common allergens are:

• Milk
• Eggs
• Peanuts and tree nuts
• Fish and shellfish
• Soya
• Wheat

Read ingredient labels and keep a list of safe foods. For intolerances, limit the food but complete removal may not be needed.

Respecting Cultural and Religious Beliefs

Food choices often link with culture or religion. Meals and snacks should reflect these beliefs.

Some major examples:

• Halal: Meat must come from a certified source.
• Kosher: Production and preparation rules must be followed.
• Vegetarian or vegan: Exclude meat, fish or all animal products.
• Hindu: Often avoid beef.
• Buddhist: May limit meat or eat plant-based foods.

Check which foods are accepted. Use labels or supplier information if unsure. Choosing suitable meals and snacks respects the person and avoids offence.

Personal Preferences

Everyone has personal tastes, likes and dislikes. Working with these preferences increases the chance that the person will eat well.

Find out which foods:

• They enjoy
• They dislike or avoid
• They cannot eat for ethical reasons

Offer alternatives. If they will not eat broccoli, try carrots or peas. If they dislike meat, offer fish or plant proteins. If someone enjoys spicy food, herbs and spices can flavour meals.

Portion Sizes and Frequency

The amount of a meal or snack is as important as the type. Too much or too little affects health.

• Children need smaller portions than adults.
• Very active people need more food.
• Older adults or people with small appetites may need several smaller snacks instead of large meals.

Regular snacks help keep energy steady, especially for children, pregnant women, or people with medical conditions affecting appetite. For weight management, offer lower-calorie snacks rich in nutrients, such as sliced fruit or vegetable sticks.

Practical Examples

Example 1: Meeting the Needs of a School-aged Child

A school-aged child (aged 7) eats lunch and snacks at school during the day. The parent wants nutritious, appealing options.

Lunch:
Chicken wrap with salad, apple slices, and a yoghurt

Snack:
Carrot sticks and hummus, water

• The chicken wrap provides protein and iron for growth.
• Salad increases vitamin and fibre intake.
• Apple and yoghurt offer extra vitamins and calcium.
• Carrot sticks are good for crunch and fibre, and hummus contains plant protein.

Example 2: Supporting an Older Adult with Swallowing Difficulties

An older adult has been having trouble swallowing (dysphagia). Foods need to be soft but still meet their nutrition needs.

Meal:
Pureed chicken stew, mashed potato, pureed carrots, stewed apple with custard

Snack:
Full-fat yoghurt or blended fruit smoothie

• The meal is soft and moist for easy swallowing.
• There is protein in chicken and yoghurt.
• Mashed and pureed foods allow easy intake without choking.

Example 3: Snack Choices for a Person with Type 2 Diabetes

Snacks should not raise blood sugar sharply.

Snack:
Small handful of unsalted nuts, vegetable sticks (such as cucumber, pepper), and a hard-boiled egg

• Nuts and eggs provide healthy fat and protein.
• Veg sticks are low in calories and sugar.
• These help keep blood sugar stable.

Adapting Meals and Snacks

Sometimes, you might need to adapt meals and snacks.

Ways to adapt food:

• Cut food into bite-size pieces for people with poor hand control.
• Use thicker liquids for people with swallowing problems.
• Add extra calories and protein for weight gain.
• Leave out or replace ingredients due to allergies or culture.

Adaptation increases the chance that the food will be eaten and enjoyed. Always ask the person for feedback, and notice if they leave foods uneaten.

Hydration

Food choices mean more than solid foods. Drink choices (hydration) are important too.

• Water is the best choice.
• Milk gives extra calcium and energy.
• Limit sugary drinks, especially for young or diabetic people.
• Older people may need reminders to drink often.

Proper fluid intake helps digestion, keeps kidneys healthy, and supports every cell in the body.

The Role of Snacks

Snacks fill the gap between meals and are part of many people’s eating patterns.

Snacks can:

• Control hunger
• Offer a chance for extra nutrients
• Fit into busy lifestyles when meals might get missed

Healthy choices for snacks include:

• Fresh or dried fruit
• Plain yoghurt
• Wholegrain crackers
• Nut butter on apple slices
• Small portions of cheese

Snacking on foods high in fat, salt, and sugar (e.g. crisps, pastries, sweets) increases health risks if eaten too often. Pick snacks that support the person’s overall needs.

Monitoring and Reviewing Choices

Food needs can change due to illness, growth, activity or medication changes. Keep checking if the chosen meals and snacks are still right for the person.

• Ask about appetite and satisfaction after eating.
• Watch for weight gain or loss that was not intended.
• Listen for changes in health or mood.

Make changes as needed so the food keeps meeting needs.

Final Thoughts

Making suitable choices for meals and snacks is a key part of improving someone’s health and wellbeing. Each person is different. Respecting their age, health needs, culture, and preferences is about giving care with dignity and attention.

The foods picked for meals and snacks should meet both the person’s nutrition needs and personal wishes. They should feel included and in control of what they eat. Being flexible, adapting options and checking in often helps keep things right for them.

Success is shown in good energy, steady growth, recovery from illness, and enjoyment of food. When meals and snacks fit the individual, their quality of life improves and their trust in those supporting them grows.

Keeping these points in mind makes your work meaningful and practical, helping your clients or those in your care achieve balanced nutrition every day. If you listen, adapt, and build your choices around each person, you will help them live healthier and happier lives.