Health Notes

From the scenario my identification of facts and inferences are
Practice nurse has asked Samuel to increase his intake of dietary fibre, fruit and vegetable to the recommended daily minimum intake and to reduce his red meat intake to two portions a week. =
This would suggest that Samuel has a crap/ erratic eating regime, which could be from workload as a headmaster, which has now doubled due the deputy head being sick .
We don’t know if he has a prepared sandwich to take to school, even so does he have enough time to eat it.
He may eat with fellow teachers in the canteen
What seems evident is that however he is eating; he is not doing it well enough.
By reducing his red meat consumption studies have suggested:-
Red meat consumption the facts
>Those who consumed the largest amount of meat over ten years had a 30 percent higher risk of colon cancer compared to subjects who reported eating the least amount of meat
>Those who consumed the largest amount of PROCESSED meat had a 50 percent higher risk of colon cancer
>Colorectal cancer risk from eating red or processed meat on a regular basis (three ounces per day) is lower than the risk associated with obesity and physical activity
>Long-term consumption of poultry and fish was associated with a slightly lower risk of colorectal cancer .
Literature and studies suggest that why red meat causes this is because:-
  * Recent studies show that red meat could pose an increase in cancer risk. Some studies have linked consumption of large amounts of red meat with colorectal cancer, Furthermore, there is evidence that consumption of beef, pork, lamb, and goat from domesticated animals is a cause of colorectal cancer. This attributes to the haemoglobin and myoglobin molecules which are found in red meat. these molecules, when ingested trigger a process called nitrosation in the gut which leads to the formation of carcinogen

  * Eating cooked red meat may increase the likelihood of cancer...