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Consumer Studies > Food and Nutrition > Flashcards

Food and Nutrition Flashcards

1
Q

explain the difference between hypoglycemia and hyperglycemia

A 
hypo = low
hyper = high
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2
Q

what is the gylcemic index

A

scale that measures the time it takes for a food to spike BG levels after consumption. the lower the slower

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3
Q

what can cause hypoglycemia

A
  • skipping meals
  • excercise w/o food
  • eating excessive fat and high GI foods
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4
Q

where is glucose made

A

in the liver

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5
Q

name 5 reasons to eat low GI foods

A
  • reduces heart disease risk
  • reduces insulin levels
  • improved concentration
  • increased serotonin
  • steady energy levels
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6
Q

what is T1D

A

insulin dependent diabetes, affects mostly younger people, pancrease produces no/ little insulin, manual insulin needed.

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7
Q

what is T2D

A

non insulin or insulin dependent, body is unable to use or make insulin. insulin needed to convert sugar into energy if this doesn’t occur high BG levels occur.

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8
Q

how is T1D managed

A

insulin injections or pump therapy, can’t be cured, diet changes,

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9
Q

how is T2D managed

A

follow a balanced diet / diabetes medication/ insulin

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10
Q

how to prevent T2D

A
  • healthy weight
  • exercise
  • regular meals
  • low-gi foods
  • fibre!!
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11
Q

what is coronary heart disease

A

disease of the blood vessels (Arteries) that supply the heart muscle.

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12
Q

name 3 uncontrollable factors surrounding CHD

A
  • age
  • gender
  • family history
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13
Q

name 3 controllanble factors surroudning CHD

A
  • high cholesterol
  • hypetension
  • diet
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14
Q

list 4 types of fats

A

trans fats, monounsaturated, polyunsaturated, saturated fats

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15
Q

what are trans fats

A

highly processed vegetable oils found in margarine, fried foods and commerical baked goods.
increases HD risk the most

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16
Q

what are monosaturated fats

A

best of all the fats as it raises HDL and lowers LDL

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17
Q

examples of monosaturated fats

A

avo, olive oil, peanuts, coconut

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18
Q

examples of saturated fats

A

meat, dairy, coconut, palm

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19
Q

what do saturated fats do

A

raise TBC the most, should be limited

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20
Q

what do polyunsaturated fats do

A 
reduce LDL (positive)
reduce HDL (negative)
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21
Q

what is cholesterol

A

soft waxy substance produced in the liver and bodys cells

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22
Q

which one is the bad cholesterol

A

LDL

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23
Q

which one is the good cholesterol

A

HDL

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24
Q

how can one manage high cholesterol

A
  • get tested
  • limit fat
    less red meat, limit HF dairy, less oil in cooking, more fruit and veg
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25
what causes high cholesterol
- too much sat fat - hereditory factors - underaactive thyroid - chronic kidney failure alchohold abuse
26
what is osteoporosis
a reduction in bone density due to loss of calcium and other important minerals causing the bones to become increasingly porus and fracture easily.
27
causes of osteoporosis
- poor diet - genetics - body shape - gender - age - disease of hormone replacing glands - extreme weightloss - alchohol and smoking.
28
how can one prevent osteoporosis
- ensure adequate intake of calcium and certain lifestyle adaptiations - work on bone strength - from age 30 + they begin to loose calcium
29
girls calcium needs
800mg
30
boys calcium needs
1000mg
31
adults calcium needs
700mg
32
what is anemia
condition in which the blood has insufficient haemoglobin
33
what is anemia caused by
deficiency of: protein, folacin, B12. B6, copper
34
consequences of anemia
iron deficiency.
35
what can cause a lack of iron in the body
- inadequate take in - more needed in pregnancy - menstruation - toddlers - bleeding poor absorption chronic kidney disease.
36
how can one prevent anemia
eat suffiecient iron, B12, folic acid
37
food sources of iron
liver, red meat, fish, poultry, cereal, legumes
38
food sources of B12
animals
39
food sources of folic acid
liver, leefy veg, cereal
40
why is Vit C necessary
promotes absorption of vit C
41
what is blood pressure
the force of blood against the walls of the arteries during beating and at rest
42
consequences of high BP
stroke, paralysis, speech impediments
43
consequences of low BP
faint, weak, fatigues
44
how can one manage high BP
- low fat diet - reduce salt - ideal weight - veg - exercise - smoke
45
what is the difference between food allergies and food intolerances
food allergies are considered to be an immune response. food intolerances don't involve the immune system.
46
name 3 differences between food allergies and food intolerances
``` food allergies: - immune response - every time - symptoms appear quickly food intolerance: - no immune response - not every time - take time to develop. ```
47
3 most common food allergies
eggs, nut, milk
48
list the 4 types of food allergy symptoms that can present
respiratory, skin, gastrointestinal, anaphylaxis
49
list 4 ways someone can manage there food allergy
- avoid the food - study food labels - find subs - carry meds with you
50
explain the process of lactose intolerance
the enzyme lactase thats found in the small intestine breaks down the lactose into glucose and galactose which are then absorbed into the blood stream but in those that have an intolerance the person has either too little or no lactase. This lactose therefore remains undigested and is transported to the large intestine where it is fermented by bacteria.
51
how can one manage a lactose intolerance
- symptoms caused by quantity - avoid large amounts - calcium supplements
52
what is celiac disease
condition in which the lining of the small intestine is damaged from the consumption of gluten.
53
explain how celiac disease works
- lining of intestines has villi which absorb nutrients - when gluten is consumed these villi are damaged - villi are then less able to absorb nutrients - malnurishment
54
how can one manage celiac
- GF diet - no wheat, rye, barley - supplement.
55
what is anorexia
psychological disorder in which patients restrict food intake to a point of excessive and dangerous weigt loss.
56
what is amenorrhea
missing 3 consequetive periods
57
name 3 common causes of anorexia
- low self esteem - societal pressure - bullying
58
how is anorexia treated
hospitilisation (weight gain + emotional therapy)
59
why is it important to not just ensure the anorexic person gains weight but aggnoligies the root cause
prevents return
60
what does CBT stand for
Cognitive behavioural therapy
61
what is bulimia
episodes of binge eating followed by compensatory methods to not gain weight.
62
name 2 methods of not gaining weight in bulimia patients
- non purging | - purging
63
2 methods of non-purging in bulimia
fasting | exercising
64
4 methods of purging in bulimia
vomiting laxatives diuretics enema's
65
general cause of bulimia
dissatisfaction with body image
66
what typically triggers bulimia
unsucessful weight loss attempt
67
how is bulimia treated
hospitilisation anti depresssants adress physical and psychological issues nutritional education
68
name 4 impacts of excessive vomiting
tooth decay, sore throat, broken blood vessels in eyes, swollen salivary glands
69
impacts of diuretics
water retention and oedema
70
impacts of abusing laxatives and enemas
chronic constipation
71
what is obesity
when a persons weight exceeds a standard based on there height
72
name the 4 BMI classifications
under over normal obese
73
5 causes of obesity
``` slow metabolism hormonal problems genetics energy imbalance unhealthy diet ```
74
5 consequences of obesity
``` T2D HD HBP stroke cancer ```
75
8 tips to a healthy diet to prevent/manage obesity
- small reg meals - 5 f & v - reduce fat - study food labels - grill, bake, steam > fry - high fibre - legumes - reduce sugar
76
what does AIDS stand for
acquired immune deficiency syndrome
77
explain the relationship between AIDS and malnutrition
lack of absorption of nutrients metabolic changes loss of appetite chronic disease
78
consequences of HIV
``` weak IS repeated infections weight loss diarrhoea mouth scars ```
79
name 2 ways in which you can prevent contracting HIV
know status | protected sex
80
function of protein
strengthen immune system
81
function of vit A
keeps healthy lining of skin, lungs and gut
82
function of vit E
anti oxidant
83
function of vit B6
maintain healthy immune system
84
function of selenium
anti oxidant and activate T cells
85
function of zinc
strengthen Immune system
86
function of iron
healthy immune system
87
function of vit C
healthy immune system
88
name 5 important guidelines for healthy eating with HIV
* variety of foods * anti oxidants * plenty fruit and veg * meats * safe clean water
89
how to reduce pain with mouth ulcers in HIV
moist soft food avoid sticky, hear or dry food avoid spicy salty food room temp
90
how to manage diarrhoea caused by HIV
``` plenty fluids small meals avoid dairy limit fat avoid insoluble fibre up soluble fibre ```
91
what is a food borne disease
infection that is transmitted by eating contaminated food, water.
92
who are most vulnerbale for food borne diseases
``` infants elderly immuno compromised hiv + pregnant women ```
93
name 7 causes of food borne diseases
``` pathogens water faeces infected handlers animals food insects ```
94
name 5 ways to prevent food borne diseases
``` personal hygiene hygienic prep cook properley temp control prevent contamination of food ```
95
what is hepatitis A
highly contagious liver infection that influences functioning of liver
96
incubation period of Hepatitis A
15-50 days
97
5 symptoms of Hepatitis A
``` fatigue abnominal pain dark urine jaundice loss of appetite ```
98
list 4 ways to prevent hepatitis
sanitation hygiene safe water cautious when travelling
99
list 5 lifestyle changes to make with Hepatitis A
``` increase f & v high kj drinks soluble fibre eat LF avoid meds ```
100
what is TB
chronic bacterial lung infection
101
how is TB transmitted
- coughing - sneezing - talking
102
what happens if tb enters kidney
blood in urine
103
what happens if tb enters brain
meningitus
104
incubation period of TB
2-12 weeks
105
5 symptoms of TB
``` coughing chest pain weight loss fatigue SOB ```
106
how to prevent TB
isolate from TB + ppl well ventilated spaces immunise babies personal hygiene
107
treatment of TB
- finish antibiotic course - rest - ventilation - reduce stress - balanced diet
108
what is ecoli
infectious disease caused by bacteria found in intestines of healthy humans and animals.
109
incubation period of ecoli
7 days
110
how can ecoli be prevented
``` correct prep wash hands wash f and v thaw in fridge safe water ```
111
how to treat ecoli
no meds symptoms dissapear severe dehydration = hospital
112
what is dysentery
intestinal infection of the colon
113
name the 2 types of dysentery
bacillary and amoebic
114
what causes bacillary dysentery
shigella bacteria.
115
what causes amoebic dysentery
entamoeba histolytica
116
how does one contract bacillary dysentery
- contact with faeces (flies) - contaminated food and water - travel - nursing homes
117
how does one contract amoebic dysentery
- contaminated food and water | - food washed in contaminated water
118
symptoms of bacillary dysentery
- stomach cramps | - diarrhea with no slime or blood
119
symptoms of amoebic dysentery
- fever/chills - fatigue - painfull bowl movements - watery diarrhea with slime and blood - nausea, vomiting and dehydration - abdominal pain - sporadic constipation
120
incubation period of dysentery
1-3 days
121
how to prevent dysentery
``` wash hands after bathroom clean, safe water 74*c cooking wash f and v prevent cross contamination ```
122
how to treat dysentery
rehydration hospitilization bacillary: antibiotics amoebic: antiparasitic meds and rehydration products
123
what is gastroenteritis
inflammation of inner walls of stomach, small intestine and colon.
124
incubation period of gastro
hours to days
125
how to prevent gastro
- pasteurize - avoid raw meat - prevent cross contamination
126
how to treat gastro
- rehydrate - avoid dairy - rest - isolate - small frequent meals - avoid alchohol, spicy or fatty foods
127
what are food additives
substances added to food to preserve or improve their flavour, texture or appearance
128
list 5 reasons why we use food additives
- maintain/improve nutritional quality - improve quality/shelf life - make more attractive - improve texture - helps process or prepare
129
list 6 food additives
``` nutritents emulsifiers stabilizers bleeches chemical preservatives anti oxidants ```
130
function of emulsifiers
prevent oil and water splitting improves texture of baked goods lecithin
131
what are food additives
substances added to foods to preserve or improve their flavour, texture or appearance.
132
list 5 reasons to use food additives
- maintain/improve nutritional quality - improve quality/shelf life - more attractive - improve texture - helps to process/prepare
133
list 6 types of food additives
``` nutrients emulsifiiers stabilizers bleaches and colourants chemical preservatives anti oxidant ```
134
what is the purpose of adding nutrients to food
provides energy and added health value
135
what nutrients is added to cereal
vitamins and minerals
136
what is added to salt
iodine
137
what nutrients is added to marg
vit D
138
what nutrient is added to maize meal
vit B and D
139
what nutrient is added to vit C
fruit juice
140
function of emulsifiers
prevent oil and water splitting | improves texture of items
141
what is lecithin, what is its functon.
found in egg yolk | binds oil and water - improves textures of items
142
3 examples of foods that contains emulsifiers
mayo, ice cream, marg, salad dressing.
143
what is the function of stabilizers
added to food to give an even texture and improved appearance
144
name 4 examples of stabilizers
gelatin, pectin, arrow root, gums
145
function of bleaches and colourants
used in flourmilling and the bread baking industry. fresh flour has a natural yellow tinge used in some cheese
146
function of colourants
added to food when natural colour lost during prep.
147
4 examples of natural colourants
beetroot flower carrot seed
148
what is the function of chemical preservatives
lengthen shelf life
149
function of calcium propionate
prevents moulding in bread
150
function of sulphur dioxide
prevents browning in dried fruits and potatoe
151
function of benzioc acid/sodium benzoate
inhibit mold and bacterial growth
152
function of nitrates
desired colour | added to cured meat
153
alternate name for Vit A
retinol
154
alternative name for Vit C
ascorbic acid
155
alternative name for Vit E
tocopherol
156
function of Vit C as a food additive
prevents negative reaction between food and oxygen | prevents oxidation
157
what is vit C added to
fruit juice, soft drinks
158
function of Vit E
prevents oil turning rancid
159
what is Vit E added to
margarine, oil, biscuits, chips, soup
160
what act in SA regulates food additives
foodstuffs, cosmetics and disinfectants act no.54 1972
161
name of the 2 big organizations that overlook food additives
food agriculture organization (FAO) and WHO
162
what does the E number tell us about an additive
controlled by EU
163
what does the classification number tell us about the additive
the classification
164
E-100
colouring
165
E-200
Preservatives
166
E-300
anti-oxidants
167
E-400
thickeners, stabillizers, gelling agents, emulsifiers
168
E-500
physical characteristic
169
E-600
flavour enhancer
170
list 4 consumer issues regarding food additives
cancer CV disease allergies intollerances
171
what type of reaction can tartrazine cause
asthma, skin rashes, swelling
172
what type of reaction would MSG cause
numbness, rapid heartbeat, weakness
173
what type of reaction would sulphites and benzoats cause
asthma, skin rash, throat swelling
174
what type of reaction would nitrates cause
headaches and hives
175
explain why regular energy drink consumption is not recommended
used to provide enrgy for times when people ar ephysically depleted and are considered to be functional products excessive sugar added not designed for casual consumption
176
what is the aim of labelling
* protects consumers * provides specific info * help make healthy choices
177
name 6 things included on a food label
- brand name/ description - ingredient list - allergen - nutritional info - instruction for used - recall info
178
why are food regulations important
* info put in standard format * descriptions not misleading * claims supported by nutritional info * additives/allergens
179
what are GMO'S
based upon controlling the characterisitc sof living things for improved outcome
180
list 5 advantages of GMO
* grow in variety of soil * increased crop yield * widely available * improved characteristics * improves characteristics
181
list 4 disadvantages of GMO
* uncertain of environmental impact * allergic reactions * ethical? * labelling becomes confusing
182
list 6 advantages to organically grown food
* no herbicides/pestidies * more nutritious * tastes better * less fuel needed * no hormones * job creation
183
list 6 disadvantages to organically grown food
* more expensive * shorter life span * appearance not regular * time consuming * shortage of farm * farmers need to be more equiped.
184
how is food irradiated
short radio waves penetrate into food and kill harmfull MO without making food radio active
185
list 5 advantages of irradiated foods
* lenthens shelf life * limits food borne diseases * slows ripening process * eliminates insects * ideal for patients w weakend IS
186
list 5 disadvantages of irradiated foods
* MO develop resistance * expensive * reduces Vit C/E content in food * food needs to still be handled correctly
187
what is food security
occurs when all consumers are able to get adequate food that promotes a healthy lifestyle on a daily basis
188
name the 3 elements of food security
food availability accessibility of food use of food
189
name 3 problems that influence food security in SA
strikes land reformation droughts and water availiabbility
190
list 4 reasons that make food security not acheivable in SA
unemployement low incomes limited social services lack of knowledge
191
list 5 gov departments that should be taking responsibility for food security and what they can be doing
dept of agri = starter packs with seeds dept of edu = feeding schemes dept of health = supplements dept of social development = food packages
192
list 5 ways in which resources can be optimised to contribute to food security
``` availiability of quality water energy using tech in agriculture optimising skills making best of available land ```

Consumer Studies (5 decks)

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