3.1 Explain why people have specific dietary requirements

This guide will help you answer 3.1 Explain why people have specific dietary requirements.

People have many reasons for needing different diets. These can be related to their age, health, lifestyle, religion, beliefs, allergies, medical conditions or personal preferences. Each of these factors shapes what a person can, should, or chooses to eat.

Recognising and respecting these needs is very important. Diet influences how people feel physically and mentally. Poor food choices or failure to respect dietary requirements can lead to health problems, exclusion and distress.

In this guide, we will look at the main reasons people have specific dietary needs. This will help you understand how to support others with their nutrition and health.

Age-Related Dietary Requirements

Nutritional needs vary through life. The body changes, and so does its need for energy, protein, vitamins and minerals.

Infants and Young Children

Babies need a diet rich in energy and nutrients for rapid growth. Breast milk, or a suitable formula, provides the right balance of nutrients, antibodies and hydration. When babies begin to eat solids, they need finely mashed or pureed foods that are easy to swallow and digest. Young children often need regular meals and snacks, with extra iron and calcium for bone and blood health.

Teenagers

Teenagers go through growth spurts and puberty. They need extra protein, iron and calcium. Iron is important, especially for girls who begin menstruation, to prevent anaemia. Dieting or skipping meals can affect mood, focus, and growth.

Adults

Adults worry about maintaining health, energy and a stable weight. Pregnant women, for example, need more iron, folic acid and calcium to support their own health and the development of their baby.

Older People

With age, metabolism slows down. Older people may need fewer calories but more of certain nutrients, like calcium and vitamin D, to keep bones and muscles strong. Dental health problems and appetite loss can also affect what older people eat.

Gender Differences

Men and women have unique nutritional needs.

• Men usually require more calories because of higher muscle mass.
• Women, especially during pregnancy or menstruation, need extra iron and folate.
• Menopause for women means a higher need for calcium and vitamin D to protect against osteoporosis.

Activity Level and Lifestyle

Someone who is very active or engaged in physical work needs more food energy. Athletes might need more carbohydrates for fuel and protein for muscle repair. Those with sedentary lifestyles often need less food to avoid gaining weight.

People with busy lifestyles may skip meals or rely on processed foods. This can lead to low vitamin and mineral intake. Meal patterns, timing and the types of food consumed are all affected by routine and activity.

Medical Conditions

Health problems play a big part in dietary needs. Some conditions require people to avoid, limit or increase certain foods.

Diabetes

People with diabetes have to manage blood sugar levels. This means controlling carbohydrate intake, eating regular meals and often choosing wholegrains and foods with a low glycaemic index (a measure of how much a food raises blood sugar levels).

Coeliac Disease

Those with coeliac disease cannot have gluten. Gluten is a protein in wheat, rye and barley. Eating gluten harms their small intestine, causing pain, diarrhoea or tiredness. They must follow a gluten-free diet for life.

Lactose Intolerance

People who lack the enzyme lactase cannot digest lactose in dairy foods. They may suffer from bloating, wind or stomach pain if they eat dairy products. Many choose lactose-free products.

Allergies

Food allergies can be serious. The most common are to nuts, eggs, milk, soya, fish and shellfish. Even a tiny amount of an allergen could cause a severe reaction called anaphylaxis, which is life-threatening and needs urgent treatment. People with allergies must avoid the trigger food completely.

Heart Disease

Someone at risk of, or living with, heart disease is often advised to eat less saturated fat and salt. Increasing fibre and including more fruit, vegetables and oily fish is usually recommended.

Kidney Disease

Those with kidney problems may have to control their intake of salt, potassium, phosphorus, protein and fluids. Their diet is monitored by healthcare professionals.

Cancer

Some people with cancer may need different amounts of energy and protein. Treatments can affect appetite and make eating difficult.

Digestive Disorders

Conditions like Crohn’s disease, ulcerative colitis and irritable bowel syndrome affect how food is digested and absorbed. People with these disorders may need special diets to control symptoms and help healing.

Religious and Cultural Influences

Faith and cultural background influence what people eat or avoid.

• Muslims: Avoid pork and may only eat halal meat (prepared following Islamic law). During Ramadan, fasting takes place between sunrise and sunset.
• Jews: Follow kosher dietary rules. Forbidden foods include pork and shellfish. Meat and dairy must not be prepared or eaten together.
• Hindus: Many Hindus are vegetarian or avoid beef as the cow is sacred. Some may avoid eggs.
• Sikhs: Some choose a vegetarian diet. Those who eat meat avoid ritually slaughtered meat (halal and kosher).
• Buddhists: Many follow a vegetarian diet to avoid harming animals.
• Seventh-day Adventists and Rastafarians: Often avoid meat, alcohol, and caffeine.

Other faiths and cultural beliefs set special days for fasting and feasting. Food and eating habits are important for ritual and community.

Personal Beliefs and Choices

Some people choose dietary patterns for ethical or environmental reasons.

• Vegetarian: People avoid meat and fish.
• Vegan: Exclusion of all animal products – meat, dairy, eggs and often honey. Extra care is needed for vitamin B12, iron, calcium and protein intake.
• Pescatarian: Eats fish but avoids meat.
• Flexitarian: Eats a mainly plant-based diet but occasionally eats meat or fish.

Other choices might relate to animal welfare, organic produce, or supporting local food.

Food Intolerances

A food intolerance is not the same as an allergy. Intolerances don’t involve the immune system. Symptoms are usually less severe and might include tummy pain, bloating or diarrhoea.

Lactose intolerance is a common example. Wheat or gluten sensitivity is another, but not everyone with a sensitivity has coeliac disease. Individual responses vary. People may have to avoid certain foods or use alternatives.

Weight Management

Many people need to change what they eat to manage their weight. Some want to lose weight for health reasons. Others may need to gain weight after illness or if underweight.

Support to manage weight often involves:

• Eating more fruit, vegetables and fibre
• Reducing high-fat and sugary foods
• Watching portion sizes
• Being aware of calorie content

Sometimes, medical advice is needed for special diets, such as low-calorie or high-protein regimens.

Pregnancy and Breastfeeding

Pregnant and breastfeeding women need extra nutrients but not always more calories. Folic acid and iron are very important to help the baby grow and to prevent health problems like anaemia.

Some foods are considered unsafe in pregnancy, such as soft cheese made with unpasteurised milk, certain fish, raw or undercooked eggs and liver, because of infection or high vitamin A.

Drinking alcohol is not recommended during pregnancy or breastfeeding. Some women require extra supplements as advised by their midwife or doctor.

Economic and Practical Reasons

Access to healthy food is not the same for everyone. Some people are affected by cost, transport, time and cooking skills.

• Fresh fruit and vegetables can be expensive.
• Processed and takeaway foods might be cheaper or more available.
• Lack of time or skills might make it hard to cook from scratch.

These barriers may force people to eat less healthy diets. Food banks and community programmes often support those in need.

Eating Disorders

Eating disorders, like anorexia nervosa, bulimia nervosa and binge eating disorder, affect behaviour and thoughts about food. These are serious mental health conditions.

People may restrict food, eat very large amounts, or get rid of food eaten by vomiting or using laxatives. Sometimes people develop unusual patterns, such as only eating particular foods.

Professional dietary and psychological support is often required. A non-judgemental approach helps build trust.

Food Preferences

People may dislike certain tastes, textures or smells. These preferences are shaped by early experiences, culture, and sometimes genetics.

Children often prefer sweet or bland foods and may need repeated exposure to new foods before accepting them. Adults’ tastes can change over time. Unfortunately, persistent dislikes can limit variety and may make meeting nutritional needs harder.

Summary of Factors Influencing Dietary Requirements

People’s diets are shaped by a complex mix of:

• Age and life stage
• Gender and hormones
• Activity and lifestyle
• Health conditions and illnesses
• Allergies and intolerances
• Religious and cultural practices
• Personal beliefs and ethics
• Economic circumstances
• Practical limitations
• Personal likes and dislikes

For many, it is not just one factor but a combination of these that sets dietary requirements. Understanding the reason behind a dietary need is important when planning or preparing food for others.

Adapting Meals for Dietary Requirements

Supporting people with specific dietary needs may require:

• Reading food labels to check ingredients
• Preventing cross-contact (for allergies)
• Offering suitable replacement foods
• Making culturally appropriate menu choices
• Considering medical advice and professional guidelines

It is important to talk to people about their needs, respect their preferences and beliefs, and never make anyone feel uncomfortable about what they can eat.

A collaborative attitude helps people access the food they need to be healthy and happy.

Final Thoughts

Many reasons shape the way people eat and the foods that are suitable for them. Recognising that every person is different helps build respect and support for individual needs.

Food is much more than fuel – it’s part of health, identity and belonging. Being aware of dietary requirements can help prevent illness and promote inclusion. It makes a big difference to physical and mental wellbeing.

Clear communication, flexibility and knowledge are useful when meeting dietary needs. Checking, asking and supporting choices helps others feel valued and understood. In all settings, promoting safe, nutritious, and inclusive food choices supports health and quality of life for everyone.