1. osteoporosis
Activity 1.10
Understanding dietary requirements and investigating modifications to food preparation
As you have read, some diet-related conditions are caused by either a deficiency or excess of a particular nutrient. Other diet-related
conditions include osteoporosis, diabetes and iron deficiency anaemia.
Research one of these conditions and present your findings using a web 2.0 strategy. In your presentation include the following:
• The cause (risk factors) and symptoms of the condition
• Statistics of the prevalence of the condition
• Recommendations for suitable foods* (and quantities where applicable) to be included in the diet (include the amount of
the nutrient required in the diet and how this differs across the life span)
• At least two recipes which would be suited to people with iron deficiency anaemia, diabetes or osteoporosis. *
• Two commercially based products that would be suitable for people to consume who may be at risk of osteoporosis,
diabetes or iron deficiency anaemia. Justify why these are suitable for reducing the risk of the condition

2. The cause (risk factors) and symptoms of the condition
Osteoporosis is a condition where bones become fragile and brittle. People with this condition
consequently have a higher risk of. “Osteoporosis as it occurs when bones lose minerals, such as
calcium, more quickly than the body can replace them, leading to a loss of bone thickness (bone
density or mass)”.
As bones lose minerals they become thinner, less dense and thus weaker. Minor bumps or a slight
fall can cause serious fractures in people who have osteoporosis. The fractures that are suffered as a
result of a bump or fall can cause the bone being either completely or partially broken. Due to the
break or fracture, the bones can then be prone to further breaks and fractures because they have
been weakened. All bones within the body can be affected by osteoporosis , but some seem more
prevalent than others. The hip, spine, wrist, upper arm, ribs and forearm seem to be the most
common bones that suffer from osteoporosis.
Often we see people with a seriously hunched spine. In most cases older people who have hunched
spines suffer from osteoporosis. Their spines become hunched due to several fractures or breaks in
their back bones. As these breaks and fractures mend it result in the person losing height and their
posture changes.
Osteoporosis is often called the 'silent disease’ as it does not usually present with symptoms until a
fracture occurs.
There are some other factors that make select individuals more at risk of suffering from osteoporosis.
If Osteoporosis is suffered by other family members there is a greater risk that you could suffer from
it too.
Some medical conditions and medications can also effect your bone health eg Corticosteroids that
are prescribed for asthma, rheumatoid arthritis and other inflammatory conditions. Low hormone
levels , delayed puberty and early menopause are conditions that can make women more susceptible
to osteoporosis. Bone density can reduce more rapidly in men with low testosterone levels and thus
make them more at risk of osteoporosis.
Select lifestyle factors can also make individuals more prone to osteoporosis. Little physical activity,
smoking, and excessive drinking have been found to increase a person’s chances of suffering from
osteoporosis too.

3. Statistics of the prevalence of the condition.
Osteoporosis is considered to be a very common medical problem in Australia. According to Osteoporosis
Australia this condition affects over 1 million Australians.
Statistically women are more prone to Osteoporosis than men. This is due to the fact that women experience a
rapid decline in estrogen levels during menopause. Unfortunately for women when oestrogen levels decrease a
side effect is that their bones lose calcium and other minerals at a much faster rate. Scientific findings indicate
that women lose 2% of bone per year occurs for several years after menopause. Thus making their bones
become weak very quickly.
Men are more at risk of osteoporosis as they become older. Although men also lose bone as they become
older, their testosterone levels decrease much more gradually than women’s estrogen levels. This effectively
means that their bone mass reduces much more gradually and that their bones tend to be more stable for
longer.

4. Recommendations for suitable foods (and quantities where
applicable)to be included in the diet (include the amount of
the nutrient in the diet and how this differs across the life
span).
Adults require 1,000 mg per day of calcium (preferably through diet)
and this increases to 1,300 mg per day in women over 50 and men
over 70.
A lack of sun exposure can mean you are not getting enough vitamin
D, which your body needs to absorb calcium. 400IU of vitamin D each
day is recommended.
Foods recommended to include in your diet to assist with the
prevention of Osteoporosis include: Dairy foods like milk, cheese and
yoghurt, and dark leaf and green vegetables rich in calcium, as are
tinned salmon and sardines (with edible bones).
Women who are pregnant or breastfeeding and adolescent boys,
need even more calcium in their diets. This is because the growing
fetus draws on the calcium within the woman’s body and a breast
feeding baby draws the calcium from their mother when feeding.
Adolescent boys grow at a rapid pace and they require additional
calcium to support their fast growing bones.

5. Two commercially based products that would be suitable for people to consume who may
be at risk of osteoporosis, diabetes or iron deficiency anemia. Justify why these are
suitable for reducing the risk of the condition.
OSTEOPOROSIS
Pura Tone Milk – 1 glass gives you 44% RDI of calcium
Bega Tasty Cheese - Block 25 grams gives you 25% RDI of calcium
DIABETES
Uncle Toby’s Vita Brits – This product is made from wholegrains which is a high fibre complex carbohydrate. It is a slow
release carbohydrate and assists in controlling glucose levels.
Barilla Whole Grain Pasta – contains 51% wholewheat. Wholewheat is a high-fiber complex carbohydrates—also known
as slow-release carbs. Slow-release carbs help keep blood sugar levels even because they are digested more slowly, thus
preventing your body from producing too much insulin.
IRON DEFICIENCY ANEMIA
Nutri- grain- 30grams equates to 25%RDI
Kellogg’s Sultana Bran - 45 grams equates to 25% RDI

6. Breakfast Recipe for Osteoporosis Sufferers
Breakfast Casserole
This is a great breakfast or brunch option - a wonderful spin on the traditional bacon and egg, and full of cheesy calcium goodness!
Ingredients
4 rashes of bacon, chopped
1 medium brown onion, diced
6 eggs, lightly beaten
2 cups shredded cheddar cheese
2 cups shredded swiss cheese
1 cup of red capsicum, diced
2 cups of grated potato
Method
1. In a large frying pan, cook bacon and onion until bacon is crisp and onion is translucent. Drain the excess fat/oil and sit aside.
2. Combine the remaining ingredients in a bowl, and add the bacon mixture.
3. Transfer to a greased baking issue (about 13 inches x 9 inches)
4. Bake (uncovered) at about 180 degrees celcius for roughly 35 minutes. It should be golden brown on the outisde and a knife inserted in
the middle should come out clean.
Serves Eight
602 mg Calcium per serve

7. Cannelloni – for Osteoporosis Sufferers
Ingredients
Fresh lasagna sheets (found in the cool section at the supermarket)
500g of low-fat ricotta
500g of spinach (if you use fresh spinach remember to finely dice and cook it first!)
2 cloves of garlic, finely diced or minced.
1 small brown onion, finely diced.
1 handful of fresh oregano, chopped roughly.
Olive oil
Sauce
2 x 400g tins of finely diced tomatoes
1 x small jar of diced black olives
1 x handful of fresh basil, coarsely chopped.
1 x small zucchini, grated
200 grams of grated Mozzarella Cheese
Method
1. Preheat the oven to 180 degrees
2. Add a dash of olive oil to a pan and sautee the onion, one of the cloves of garlic and oregano.
3. Let the onion and garlic mixture cool, and then mix it with the ricotta and spinach. Leave the mixture to sit.
4. Add a dash of olive oil to a pan and add the second clove of garlic, basil and zucchini. When the zucchini has soften up, add the tins of chopped
tomatoes and stir through.
5. Pour half the tomato mixture into a large, deep oven tray.
6. Spoon mixture into the middle of your lasanga sheets, and roll them up (similar to burritos).
7. Place the cannellonis on top of the tomato mixture in the pan, then pour the remaining mixture over the top and sprinkle with mozzarella. Cover with
foil and bake for about 25 minutes (the canneloni should look golden).
8. Let rest for 25 minutes, then enjoy!
Serves 4
623mg Calcium per serve

8. SPRING LAMB AND VEGETABLE STEW – Suitable for a Diabetic
Serve with a dish of freshly cooked spring greens, then hand round a basket of crusty French bread. Serves:
4
Ingredients 2 tbsp extra virgin olive oil 1 large onion, chopped 1 garlic clove, finely chopped 500 g lean
boneless leg of lamb, trimmed of all excess fat and cut into cubes 150 ml dry white wine 2 cups (500 ml)
chicken stock, preferably homemade 1 bay leaf 1 sprig of fresh thyme 1 kg baby new potatoes,
scrubbed 250 g baby carrots 150 g pickling onions or shallots Salt and pepper 200 g small turnips, cut into
small cubes 250 g fresh peas, shelled, or 3⁄4 cup (115 g) frozen peas 2 tbsp chopped fresh parsley
Method
1. Preheat the oven to 180ºC. Heat the oil in a large flameproof casserole dish, add the chopped onion and
garlic and cook, stirring, for 5 minutes or until softened. Add the cubes of lamb and cook for 5 minutes or
until browned on all sides, stirring so they colour evenly. 2. Add the wine, stock, bay leaf, thyme, potatoes,
carrots and pickling onions. Season with salt and pepper to taste. Bring to the boil, then cover with a tight-
fitting lid and transfer the dish to the oven. Cook for 1 hour. 3. Add the turnips and stir together. Cover the
casserole dish again and continue cooking for 30–45 minutes or until the meat and vegetables are tender,
adding the peas 10 minutes before the end of the cooking time. 4. Add the parsley and stir well. Taste and
add more salt and pepper if needed.
Nutritional Information - Each serving provides: 2030 kJ, 31 g protein, 17 g fat (of which 5 g is saturated
fat), 46 g carbohydrate (of which 12 g are sugars), 12 g fibre, 502 mg sodium. GI estimate high.

9. THAI BEEF NOODLE SALAD- Suitable for a Diabetic
Ingredients
DRESSING ¼ cup fresh lime juice ¼ cup water ½ teaspoon crushed garlic ½ teaspoon crushed ginger 2 teaspoons
soy sauce 1 tablespoon Thai chilli stir fry paste 2 teaspoons lemongrass chopped 1 tablespoon fresh coriander leaves
chopped 1 tablespoon sugar
SALAD 100g dried vermicelli noodles 400g raw lean rump steak 4 teaspoons Thai seasoning cooking spray 4 cups
gourmet lettuce 125g Lebanese cucumber sliced 20 cherry tomatoes cut in half ¾ cup capsicum sliced 1 carrot thinly
sliced 15 snow peas thinly sliced on angle ⅓ cup shallots thinly sliced on angle Method To make dressing:
1. Place all dressing ingredients in a small mixing bowl and combine well. To make salad: 1. Divide salad
ingredients equally over 4 dinner plates. 2. To prepare noodles follow instructions on packet. 3. Coat steak
with Thai seasoning. 4. In a non-stick fry pan that has been generously coated with cooking spray, fry steak until
cooked to your liking. 5. Cut into thin strips and leave to one side. 6. Place noodles on top of salad then put
rump slices over top. Pour dressing over salad. Nutritional Information: Each serving provides: Total fat (g) 3.4,
Saturated fat (g) 1.2, Fibre (g) 3.5, Protein (g) 26.8, Carbs (g) 19.3, Sugar (g) 8.5, Sodium (mg) 235, Energy (kj) 915, G.I.
Estimate LOW

10. Filet Mignon with Madeira-Prune Sauce
– for Iron Deficiency Anaemia Sufferers
INGREDIENTS
5 large shallots, peeled and halved
3 teaspoons extra-virgin olive oil, divided
1 tablespoon coarsely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 4-ounce filet mignon or sirloin steaks, 1 1/4 inches thick, trimmed
3/4 cup Madeira, (see Note)
1 14-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
1 teaspoon tomato paste
1/4 cup pitted prunes, coarsely chopped
PREPARATION
Preheat oven to 425°F.
Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.
Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the
remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook,
adjusting the heat as necessary to prevent burning, 4 to 6 minutes per side for medium-rare. Transfer to a
plate; tent with foil to keep warm.
Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the
liquid is reduced by about half, 10 to 12 minutes.
Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-
flour paste in small bits, breaking up any lumps with a wooden spoon, until it’s dissolved. Add prunes and
continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks
to the pan along with any accumulated juices. Turn to coat and cook until heated through, 1 to 2 minutes.
Serve the steaks with the pan sauce.

11. STEAK , CORN and RED BEAN SALAD
– for Iron Deficiency Anaemia Sufferers
INGREDIENTS
500g piece lean sirloin steak, trimmed of excess fat
1 tbs Worcestershire sauce
2 tsp ground cumin
1 tbs olive oil
1 cup frozen corn kernels
800g canned red kidney beans, rinsed, drained
Juice of 1 lemon
2 spring onions, sliced on the diagonal
METHOD
Place the steak in a bowl and sprinkle over the Worcestershire sauce and 1 teaspoon of the ground cumin. Toss to coat the steak in the
mixture.
Step 2 Heat the olive oil in a frypan over medium-high heat. When the pan is hot, add the steak and cook for about 5 minutes each side
for medium, or until cooked to your liking. Remove from the heat and set the steak aside in a warm place for a few minutes to rest, then
slice.
Step 3 Meanwhile, blanch the corn kernels in a pan of boiling water. Combine the drained kidney beans and corn in a bowl. Add the
lemon juice and the remaining teaspoon of ground cumin to the bean mixture and toss to combine.
Step 4 Add the sliced steak and the sliced spring onion to the salad and toss gently to combine.