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Consumers > Food and Nutrition > Flashcards

Food and Nutrition Flashcards

1
Q

What is the blood glucose level?

A

It indicates the amount of glucose in the blood

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2
Q

What is low blood glucose levels?

A
  • Hypoglycaemia

- A sudden drop of glucose in the blood

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3
Q

What is high glucose levels?

A
  • Hyperglycaemia
  • Sugar builds up instead of being converted into energy
  • Diabetes
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4
Q

What are the causes of low blood glucose?

A
  • Skipping meals/not eating enough
  • Excessive exercise
  • Eating high glycaemic food (sharp increase in bgl which release insulin = removes glucose from blood stream)
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5
Q

Symptoms of low blood glucose

A
  • Shaky
  • Headaches
  • Hungry
  • Sweaty
  • Cold
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6
Q

How to prevent low bgl

A
  • Control the amount of glucose that enters the blood stream

- Eat low-GI carbohydrates

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7
Q

What is the glycaemic index

A

A way of classifying carbohydrates by how quickly they release glucose into the blood stream

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8
Q

Low GI foods and index

A
  • 1-55

- Seed loaf, Rye bread, baked beans, legumes, sweet potato. fruits and salads

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9
Q

High GI foods and index

A
  • 70 or more
  • White, brown and whole wheat bread, biscuits, sweets, rice cakes and sports drinks
  • Provide instant energy because they breakdown and release glucose quickly
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10
Q

What is Diabetes?

A

When the body is unable to produce or use insulin

Insulin is needed to convert glucose into energy > High blood glucose energy

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11
Q

What is the difference between type 1 and type 2 Diabetes

A
  • Type 1 Diabetes is when the pancreas cells are damaged or unable to make insulin
  • Type 2 Diabetes is when the body does not make enough insulin > often related to lifestyle.
  • Overweight people usually have diabetes 2 because they have insulin resistance, high cholesterol and high blood pressure
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12
Q

What are the symptoms of Diabetes 1

A
  • Excessive weight loss, thirst and hunger
  • Need to urinate often
  • Low energy levels
  • If not treated can lead to blindness, kidney disease, nerve disease or coronary heart disease
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13
Q

How to manage Diabetes 1

A
  • Regular insulin injects
  • Diabetic diet = Lean protein, lots of fibre-rich foods, limiting foods and snacks high in saturated fats and cholesterol
  • Exercising for 30 minutes everyday
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14
Q

How to Prevent and Manage Diabetes 2

A
  • Maintain the ideal body weight + active lifestyle
  • Doctor/Dietician prescribes eating habits
  • Exercise regularly
  • Eat 3 meals a day
  • Eat fats sparingly
  • Eat soluble (Veg, fruit, oats) and insoluble fibre (cereals)
  • Reduce protein intake
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15
Q

What is Osteoporosis?

A
  • Due to a low calcium diet
  • Body withdraws calcium quicker than it can be replaced
  • Leads to thin, small and fragile bones
  • Can lead to hip, leg and wrist fractures
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16
Q

Causes of Osteoporosis in women

A
  • Decrease of oestrogen, vitamin D and phosphorus after Menopause
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17
Q

Prevention and Management of Osteoporosis

A
  • Consume plenty of calcium = milk, yoghurt, cheese, canned fish, legumes and dark greens
  • Consume phosphorus and Vitamin D = Oily fish, enriched margarine and dairy products
  • Adequate fluoride intake
  • Do not eat too many protein-rich foods
  • Limit your tea, coffee and alcohol intake
  • Maintain a regular exercise protein
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18
Q

What is a food-borne disease?

A

Infections that are transmitted by eating contaminated foods or water

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19
Q

How can food-borne diseases be transmitted? (12)

A
  • Chemicals, fungi, parasites, bacteria and viruses
  • Infection by animal or human faeces
  • Water sources contaminated
  • Infected food handlers can spread diseases
  • Contaminated hands (Wash hands after touching animals)
  • Vectors such as flies or roaches take germs from faeces to food directly
  • Raw meat
  • Unpasteurised/Unsterilised milk
  • Cross-contamination
  • Food contaminated by pesticides
  • Food prepared using contaminated water
  • Food exposed to vectors
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20
Q

How can transmissions be prevented?

A
  • Personal hygiene ; wash hands thoroughly
  • Hygienic preparation and storage ; Keep prep stations clean. Dirty equipment, work surfaces and storage areas cause contamination
  • Destroy bacteria by proper cooking ; Cook meat thoroughly, cooks eggs until yolk and whites are set > Salmonella
  • Temperature control ; Control temp, don’t put in danger zone, keep cool foods at 5 and hot foods over 60
  • Prevent Contamination of food ; Raw meat in sealed containers, cover foods in freezer, different chopping boards, wash dirty or raw veggies, dry dishes with different cloth, Wash dishcloths regularly
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21
Q

What is Hepatitis A (Infective Jaundice)

A

A highly contagious virus that attacks the liver. It lives in the gut of humans and can be excreted through faeces. It spreads through food and water. People who have not been vaccinated for it risk developing it.

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22
Q

What are the symptoms of HA

A
  • Symptoms occur 3-5 weeks after infection

- Dark urine, fever, vomiting, abdominal pain, fatigue, jaundice and lack of appetite

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23
Q

What is Jaundice

A

A medical condition in which bile pigments in the blood cause yellowing of the whites of the eyes, skin and mucous membrane

24
Q

What is the treatment for HA

A
  • No specific treatment
  • Plenty of rest and eat a nutritious diet
  • Will recover within 6 weeks
25
Q

What is E.Coli?

A
  • Escherichia Coli
  • Causes severe cramps and diarrheoa(2-5 days)
  • Symptoms start about 7 days after infection
  • Loss of fluid will cause dehydration
  • Causes sores in the intestines that make the stools bloody
  • Nausea, vomiting, mild fever
26
Q

What is the treatment for E.Coli?

A
  • No special treatment
  • Drink plenty of water
  • Don’t take meds to stop diarrheoa - system needs to flush out disease
  • Seriously dehydrated = clinic and electrolytes
27
Q

What is Gastroenteritis?

A

Acute Diarrhoea

  • Causes loose stools, cramps, nausea, bloating and fever
  • Enter through mouth, incubation period is only a few hours
  • Transmitted when you eat food or water contaminated by Bacillus Cereus
28
Q

How to prevent Gastro?

A
  • Sanitary disposal of human faeces
  • Maintaining good hygiene
  • Wash hands regularly
29
Q

How do you treat Gastro?

A
  • Replace fluids and electrolytes lost in body by drinking lots of water
  • Easily digestible foods = Rice, Bananas, Toast
  • Consult a doctor
30
Q

What are food additives?

A

Substances added to food to preserve or improve the taste, appearance and texture.

31
Q

Why are additives used?

A
  • To maintain or improve the nutritional value
  • To improve keeping quality
  • To make food more attractive
  • To help to process or prep food
32
Q

What are the effects additives have on food

A

Emulsifiers - ensure no oil separation happens
Stabilisers and Thickeners - Give body and texture to food
Anti-oxidants - Prevent food from going rancid
- Certain colours improve appearance
- Preservatives help make food safer to eat

33
Q

Define Nutrients

A
  • Substances that provide energy and keep us healthy

- Added to improve nutritional value or restore it

34
Q

Define Emulsifiers

A
  • Allow oils and liquids to mix together and form emulsions
35
Q

Define Stabilisers

A
  • Are use to give body and improve texture of foods
  • Contribute to the consistency and smoothness
  • Can absorb, swell, gel and thicken
  • Usually made from natural products
36
Q

Define bleachers

A
  • Used to increase the maturation speed of flour

- Used to bleach colours in cheese

37
Q

Define Colourants

A
  • Improves appearance of products

- Natural and Synthetic

38
Q

Define Chemical preservatives

A
  • Preserve and prevent spoilage
  • Calcium Propionate - prevents bread moulding
  • Sulphur Dioxide - Prevents fruits from browning
  • Nitrites and nitrates - Added to cured meats to prevent bacterial growth
39
Q

Define antioxidants

A
  • Substances that prolong shelf life
40
Q

What is SA a member of?

A

the Codex Alimentarius Commission, Food and Agricultural Organsation (FAO) and the World Health Organisation (WHO)

41
Q

What are the risks of additives?

A

Artificial - Cancer, heart disease, digestive problems, ADHD or obesity
Natural - Allergic reactions

42
Q

Additives that may cause allergic reactions

A
  • Tartrazine = Asthma, rashes, runny nose, swelling, itching, hyperactivity
  • MSG = Tingling in limbs, neck or chest, rapid heartbeat, drowsiness, headaches, weakness
  • Sulphites and benzoates = life-threatening reactions in asthmatic people, rashes, swelling
  • Nitrates
43
Q

What should be included in food labels

A
  • Name of the product
  • List of ingredients
  • Quantitative Ingredient Declarations (QUIDs)
  • Additives
  • Information on allergens
  • Net quantity of contents
  • Instructions for use and storage
  • Food recall information
  • Customer Care number
  • Date stamp
  • Country of origin
  • GDAs - Guideline daily amounts
  • Emblems
44
Q

What new regulations have been drawn up for food labels?

A
  • Info will be in a standard format and simplified
  • Descriptions may not be misleading
  • Additives and allergens will be clearly indicated
45
Q

What are genetically modification?

A

Genes can be copied and inserted into other organism to combine the best properties of different DNA molecules.

46
Q

Reasons for using organically grown foods?

A
  • People are aware of the effect foreign substances may have on our bodies
47
Q

Impact organic foods have on the environment?

A
  • No synthetic pesticides, hormones
  • Natural pesticides and concentrate on the sustainable use of resources
  • Improves soil quality
  • Protects water supply
48
Q

Negative effects of organic foods

A
  • Smaller yields
  • Natural pesticides must be used carefully
  • Copper Sulphate is toxic to earthworms and fish
  • Weed control = greater energy use
49
Q

Irradiated foods

A
  • short waves used to irradiate food
  • Often after packaging to prevent recontamination
  • Lengthen food life
50
Q

Advantages of IF

A
  • Delays ripening of fruit - reduces damage during transport
  • Destroys insects infecting cereals
  • Meat needs fewer preservatives if irradiated
  • Destroys salmonella bacteria
51
Q

What is food security?

A

Being able to get enough food that is safe and adequate. Having enough money to buy food

52
Q

What is self-sufficiency?

A

A country being able to provide food through production or imports to meet the needs of most of its population.

53
Q

What is the IFSS and what do they do?

A
  • Integrated Food Security Strategy

- To do away with hunger, malnutrition and food insecurity

54
Q

What can the government do to help with food insecurity?

A
  • Provide infrastructure that people need to work and generate an income
    Departments
    Agriculture ; starter packs with seeds and gardening equipment
    Education ; Provide feeding programmes
    Health ; Provides nutritional supplements at clinics
    Social development ; Supports school feeding schemes
55
Q

What can individuals do to help with food insecurity

A
  • work to earn an income and buy food
  • Cultivate land to grow food
  • Selling food to others
56
Q

How can resources be optimised?

A
  • Quantity and quality of water
  • Energy
  • Using new technology and agricultural knowledge
  • Optimising skills
  • Making the best use of arable land

Consumers (5 decks)

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