Chapter 11 - Nutrients and Diet

Question 0

Name the sources of lipids and examples.

Answer 0

Animal fats: butter, fat meat, milk, cheese.

Plant fats: olive oil, avocado, sunflower seed oil.

Question 1

Name the sources of carbohydrates with examples.

Answer 1

1. Sugars: jam, sweets, honey, sucrose (table salt)

2. Starches: potatoes, maize, rice, pasta, wheat.

Question 2

Name the sources of proteins and examples of both.

Answer 2

Animal proteins: eggs, meat, milk, cheese, fish, chicken.

Plant proteins: beans, peas, peanuts.

Question 3

Name sources of Vitamin A and examples.

Answer 3

1. A fat soluble vitamin, stored in the liver.
2. Fat soluble: butter, cheese, milk, oily fish.
3. carotene converted to retinol in the body. ( the orange pigment in fruits and vegetables.)
4. Beta-carotene: in carrots, green leafy vegetables and apricots.

Question 4

Name the sources of vitamin C with examples.

Answer 4

1. a water soluble that cannot be stored and daily intake is needed.
   e.g. Black currants, citrus fruits ( oranges, lime, lemons and grapefruit.)
   Strawberries, melon, kiwi fruit and guavas.
2. green vegatables, new potatoes, green pepper na tomatoes.

Question 5

State the major sources of vitamin D in the human diet.

Answer 5

1. SUN LIGHT
2. fat soluble vitamin.
3. animal fats. ( oils, oily fish, milk, cheese, butter, etc. )

Question 6

State the some of the major sources of iron in the human diet with examples.

Answer 6

1. liver, kidneys, red meat, eggs and soya beans.
2. spinach, raisons, dried fruits and curry powder.
3. green leafy vegetables ( cabbage, spinach, lettuce, broccoli )
4. cocoa and plain chocolate.

Question 7

Name the sources of iodine and examples.

Answer 7

1. Sea food.
2. Iodised table salt ( when potassium iodide is added to table salt)
3. Present in most vegetables, provided that the soil has iodine in it.

Question 8

State the sources of calcium supplied with examples.

Answer 8

1. Milk, cheese, yogurt, dairy food.
2. nuts, green vegetables
3. bones of tinned fish, hard water.

Question 9

State some major sources of dietary fibre in the human diet.

Answer 9

1. green leafy vegetables, fruit skins, seeds, nuts, celery.

2. wholegrain breakfast cereal, brown rice, wholemeal pasta, all bran flakes. ( basically meeste pappe)

Question 10

Outline the role of iron in humans and the deficiency disease.

Answer 10

• used for the formation of haemoglobin;
• it transport oxygen;
• shortages results in slower respiration.
• component of enzymes involved in respiration.
• girls are at greater risk of iron deficiency than guys, because they loose large amounts of blood with iron during menstruation.

DEFICIENCY DISEASE: anaemia

Question 11

Outline the role of iodine in humans and the deficiency disease.

Answer 11

• forms an essential part during the production of thyroxine hormone ( thyriod gland )
• Controls the basal metabolism in cells.( basic metabolism)
• DEFICIENCY DISEASE: goiter
• swollen thyroid gland

Question 12

State the role of calcium in humans and its deficiency disease.

Answer 12

• important in the formation of teeth and bones.
• essential for blood clotting.
• essential for nerve impulse transmission and muscle contraction.
• DEFICIENCY DISEASE: rickets and Osteoporosis
• bent bones.

Question 13

outline the role of vitamin A in humans and its deficiency disease.

Answer 13

• Needed for the formation of rhodopsin in the eyes.
• aids vision in dim light.
• promotes healthy skin
• promotes moist mucous membranes.

DD: night blindness.

• which causes dry skin
• inflamed membranes in front of eyes.

Question 14

Outline the roles of ascorbic acid ( vitamin C ) in humans.also refer to the deficiency disease.

Answer 14

• Promotes woud healing.
• Keeps gums and skin healthy and prevent bleeding gums.
• helps immune system to prevent colds and flu.
• prevent teeth loss.
• formation of collagen which keeps epithelial cells together.
• Help with absorption of iron.
• Production of healthy walls of blood vessels.

DD: scurvy ( gums become spongy and bleed )

• causes spontaneous bruising as small blood vessels break.
• slow wound healing.
• fractures caused by failure to form connective tissue.

Question 15

State the role of vitamin D in humans. and deficiency disease.

Answer 15

• For growth and maintenance of bones and teeth.
• Absorbtion of calcium.

DD: rickets ( in children )
- bones stay soft, results in bow legs and knock knees.
osteoporosis ( in adults )
- bones become weak and soft.

Question 16

Describe the importance of dietary fibre in stimulating peristalsis, and as protection against some diseases.

Answer 16

• It absorbs water in colon and makes faeces soft.
• Makes faeces bulky and make it easier to expel regularly.
• bulk stimulates intestinal muscles and promotes peristalsis.
• Bulk helps muscles to grip faeces and is pushed along colon.
• prevents constipation.
• removes toxins.
• prevent colon cancer

DD: makes faeces hard.
( i do not think you need to know every one of the facts. )

Question 17

State the roll of water in humans.

Answer 17

• All chemical reactions occur in water. if to much waer is lost, the metabolic reactions will stop and you,will, DIE.
• Used as a solvent.
• many substances like vitamins, amino acids, etc. are transported around the body in blood plasma, which is mostly water.
• evapouration that cools us down uses water.
• waste substances are transported in blood plasma to be excreted.

Question 18

Describe the use of micro-organisms in the food industry, wiht reference to yogurt, bread and single cell protein.

Answer 18

• Milk can be changed into yogurt by adding bacteria.( obviously harmless to humans. )
• these bacteria use lactose, the sugar in milk, as an energy source.
• as a result lactic acid is produced.
• acid lowers the ph which causes the milk to thicken, and form yogurt.
• by-products like ethanol give yogurt a sharp taste.
• fruit pulp, colourings and flavorings are added to yogurt.

Question 19

Explain the process of micro-organisms in bread baking.

Answer 19

• bread is make from flour, water and yeast.
• yeast produces enzymes which break down starch in flour into sugars ( glucose )
• yeast uses glucose during respiration for energy.
• produces carbon dioxide ( bubbles ) and ethanol.
• the carbon dioxide bubbles causes the dough to rise.
• during baking the bubbles expand.
• these air spaces makes the bread porous and light.
• alcohol evaporates during baking.

Question 20

describe the use of micro-organisms in production of single cell proteins.

Answer 20

• the purpose is to produce micro-organisms in large quantities to be used as human or animal food.
• high protein foods are produced from bacteria and fungi.
• these micro-organisms can be cultured on a large scale.
• they are non-pathogenic to humans ( obviously ) and animals.
• they grow very fast and cheaply, and is high in proteins and low in fat.
• people are reluctant to eat food made from bacteria.
• food is tasteless.
• grown in fermenters.
• Examples: mycoprotein, chlorella and proteen.

Question 21

What are food additives?

Answer 21

• Anything which is added to a product during manufacturing
• to improve colour, flavour, texture.
• and to prevent food from going bad.

Question 22

describe the benefits of food additives and the types of additives.

Answer 22

• Prservatives : give food a longer shelf life or storage.
• Flavourants: improves taste or flavour.
• Colourings: improve colour or appearance.
• Antioxidants: stops food from combining with oxygen.
• Stabilisers: stop food ( such a icecream ) from separating into watery and fatty components.

Question 23

Outline the hazards associated with food additives.

Answer 23

• Can cause hyperactivity in children.
• can cause mood swings and tantrums.
• can cause cancer ( carcinogenic )
• can cause migraines.
• some people are allergic to it.
• can cause skin rash ( dermatitis )

Question 24

Define a balanced diet.

Answer 24

• A diet which contains all seven food nutrients
• in the correct quantity and quality.
• for growth and repair.
• and to stay healthy
• and to provide evergy.

Question 25

Describe a balanced diet related to age.

Answer 25

• Growing children require more proteins for new cells for growth and repair and for hormone production.
• active persons requir more energy than less active persons.
• older persons require less proteins and energy.
• children need extra calcium for growing bones.
• children need extra iron for red blood cells.

Question 26

Describe a balanced diet related to sex.

Answer 26

• Males use more energy than females of the same age even when doing the same job.
• men has more muscle mass thus uses more energy.

Question 27

Describe a balanced diet related to activities. ( onthou om die hele definisie elke keer by te sit. )

Answer 27

• When doing sport one requires more protein for building muscles.
• and rrquires more carbohydrates for energy.
• a person doing heavy work will use more energy.( physics 101 )

Question 28

Describe a balanced diet related to state of being.

Answer 28

• pregnant women require more proteins, calcium, iron and vitamin D.
  the foetus needs prootein to grow, calcium and vitamin D needed for bone development.
• Lactating women need to increase the intake of calcium, vitamins and proteins to produce adequate quality and quantity.
• HIV positive and AIDS patients require more proteins, vitamins and energy than healthy persons. ( dont they die anyway? )

Question 29

Describe the role of a balanced diet for pregnant women.

Answer 29

• a balanced diet is essential to provide all the nutritional needs of the fetus.
• no additional energy or other food compoonents needed until the last three months.
• sufficient protein: for cell division and growth and milk.
• calcium: for building bones and teeth and milk.
• phosphorus: for bone formation.
• Vitamin D: to absorb calcium for bone for formation of bone.
• iron: prevent anaemia in mother and for fetal haemoglobin.
• Vitamin C: to absorb iron.
• Vitamin A- for retina and visual pigments.
• Fibre_ Prevent constipation in mother.
• Reduced fat: difficult to digest and mother could be fat.
• reduced sugars: less active so less energy used.
• Folic acid: prevent neutral tuve defects ( spina bifida )

Question 30

Describe the related diet problems of HIV nad AIDS personnel and how to combat them.

Answer 30

• Serious loss of appetite: should eat 6 small meals a day rather than 3.
  Vomiting and diarrhea interfere with good consumption:
  -adequate hydration necessary. Use diarrhea spices like garlic, ——onions, and green pepper reasonably low. avoid eathing a lot of lipids. dring much water during the day.

Food-born illnesses:
- Keep food well refrigerated. avoid eating rare meats. practise proper - hand washing and clean utensils and sinks.

Weight loss:
- provide adequate amounts of protein. shold make up 10-20 percent. - white meat is more encouraging. as well as diary products.

Fever takes a great deal of the body’s evergy:
- make starchy food the basis of each meal. ( 50-60)

Weak immune system:
- eat dried beans, peas, peanuts to strengthen immune system.
- eat food rich in vitamins and minerals.
_ Alcohol is NOT advisable.

Question 31

What is meant by starvation?

Answer 31

• Starvation is caused by not getting enough food so there is no sufficient growth and energy.

Question 32

What is meant by the term malnutrition?

Answer 32

• malnutrition is caused by not eating a balanced diet eve though the quantity is adequate.

Question 33

Name and explain the deficiency diseases from which malnutrition and starvation occur. ( 8 of them )

Answer 33

1. Kwashiorkor
   - caused by a lack of protein.
   - very common in children 9m-2j.
   - Symptoms: thin limbs, muscle wasting, proteins not forming tissues which results in retarded growth and distended abdomen.
2. Marasmus
   - caused by to little proteins AND carbohydrates.
   - usually occur at children under 1 year.
   - Symptoms: thin wak bodies - they eventually die.
3. Scurvy
   - Caused by a lack of vitamin C.
   - thus iron cannot be absorbed efficiently.
   - connective tissue not formed.
   - walls of blood vessels are weak.
   - Symptoms: Bruising occurs easily, cuts heal slowly and gums swell.
   - teeth weaken and becomes loose.
4. Rickets
   - Caused by lack of calcium, vitamin D and lack of UV light exposure.
   - Symptoms: knock knees and bent legs.
5. Night blindness
   - caused by lack of vitamin A
   - Symptoms: poor night vision. cornea of eyes becomes dry. reduce resistance to diseases.
6. Obesity
   - causes: consuming to much carbohydrates, fats and protteins.
   - leads to coronary heat diseases. also diabetes 2
7. Constipation and colon cancer
   - Caused by insufficient amounts of fibre.
   - Symptoms: faeces becomes dry and hard.
8. Goitre
   - Caused by lack of iodine.
   - Symptoms: swelling of thyriod gland.

Question 34

Describe the body mass index.

Answer 34

• can be calculated by deviding the body mass in kg by height in meters square.

Question 35

Discuss the problems that comtribute to famine.

Answer 35

• unequal distribution of food.
• increasing population. unable to grow sufficient amount of food for all.
• poor nation are unable to buy food.
• urbanisation. more people to city, less people left to farm.
• desertification. due to overgrazing
• infertile soils cannot support crops.
• draught and flooding causing crop failure.
• diseases leave people unable to make crops.

Question 36

state and explain the health problems associated with the overconsumption of sugar.

Answer 36

• many sugar foods contain large amounts of kilojoules.
• this extra energy will be stored as fats.
• weight gain and obesity occurs.
• lead to conorary heart diseases, high blood pressure and diabetes.
• rotten teeth can also occur.

Question 37

name and discuss the health problems associated with the overconsumption of fat.

Answer 37

• extra fats will be stored as fats.
• contribute to weight gain and obesity.
• animal fats contain cholesterol that can cause CHD and diabetes.

Question 38

discuss the health problems associated with the overconsumption of meat.

Answer 38

• Excessive consumption can lead to constipation.
• overconsumption of meat can lead to weight gain.
• red meat contains saturated fats which can lead to CHD.

Question 39

discuss the health problems caused by the overconsumption of salt.

Answer 39

• Cause high blood pressure.
• may expose to greater risks of strokes and CHD.
• can also cause osteoporosis because it can lead to loss of calcuim.
• also increase risk of stomach cancer and kidney disease.