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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
Q

what causes high cholesterol

A
  • too much sat fat
  • hereditory factors
  • underaactive thyroid
  • chronic kidney failure
    alchohold abuse
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26
Q

what is osteoporosis

A

a reduction in bone density due to loss of calcium and other important minerals causing the bones to become increasingly porus and fracture easily.

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27
Q

causes of osteoporosis

A
  • poor diet
  • genetics
  • body shape
  • gender
  • age
  • disease of hormone replacing glands
  • extreme weightloss
  • alchohol and smoking.
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28
Q

how can one prevent osteoporosis

A
  • ensure adequate intake of calcium and certain lifestyle adaptiations
  • work on bone strength
  • from age 30 + they begin to loose calcium
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29
Q

girls calcium needs

A

800mg

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30
Q

boys calcium needs

A

1000mg

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31
Q

adults calcium needs

A

700mg

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32
Q

what is anemia

A

condition in which the blood has insufficient haemoglobin

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33
Q

what is anemia caused by

A

deficiency of: protein, folacin, B12. B6, copper

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34
Q

consequences of anemia

A

iron deficiency.

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35
Q

what can cause a lack of iron in the body

A
  • inadequate take in
  • more needed in pregnancy
  • menstruation
  • toddlers
  • bleeding
    poor absorption
    chronic kidney disease.
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36
Q

how can one prevent anemia

A

eat suffiecient iron, B12, folic acid

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37
Q

food sources of iron

A

liver, red meat, fish, poultry, cereal, legumes

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38
Q

food sources of B12

A

animals

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39
Q

food sources of folic acid

A

liver, leefy veg, cereal

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40
Q

why is Vit C necessary

A

promotes absorption of vit C

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41
Q

what is blood pressure

A

the force of blood against the walls of the arteries during beating and at rest

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42
Q

consequences of high BP

A

stroke, paralysis, speech impediments

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43
Q

consequences of low BP

A

faint, weak, fatigues

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44
Q

how can one manage high BP

A
  • low fat diet
  • reduce salt
  • ideal weight
  • veg
  • exercise
  • smoke
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45
Q

what is the difference between food allergies and food intolerances

A

food allergies are considered to be an immune response. food intolerances don’t involve the immune system.

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46
Q

name 3 differences between food allergies and food intolerances

A 
food allergies:
- immune response
- every time 
- symptoms appear quickly
food intolerance:
- no immune response
- not every time
- take time to develop.
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47
Q

3 most common food allergies

A

eggs, nut, milk

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48
Q

list the 4 types of food allergy symptoms that can present

A

respiratory, skin, gastrointestinal, anaphylaxis

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49
Q

list 4 ways someone can manage there food allergy

A
  • avoid the food
  • study food labels
  • find subs
  • carry meds with you
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50
Q

explain the process of lactose intolerance

A

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.

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51
Q

how can one manage a lactose intolerance

A
  • symptoms caused by quantity
  • avoid large amounts
  • calcium supplements
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52
Q

what is celiac disease

A

condition in which the lining of the small intestine is damaged from the consumption of gluten.

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53
Q

explain how celiac disease works

A
  • 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
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54
Q

how can one manage celiac

A
  • GF diet
  • no wheat, rye, barley
  • supplement.
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55
Q

what is anorexia

A

psychological disorder in which patients restrict food intake to a point of excessive and dangerous weigt loss.

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56
Q

what is amenorrhea

A

missing 3 consequetive periods

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57
Q

name 3 common causes of anorexia

A
  • low self esteem
  • societal pressure
  • bullying
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58
Q

how is anorexia treated

A

hospitilisation (weight gain + emotional therapy)

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59
Q

why is it important to not just ensure the anorexic person gains weight but aggnoligies the root cause

A

prevents return

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60
Q

what does CBT stand for

A

Cognitive behavioural therapy

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61
Q

what is bulimia

A

episodes of binge eating followed by compensatory methods to not gain weight.

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62
Q

name 2 methods of not gaining weight in bulimia patients

A
  • non purging

- purging

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63
Q

2 methods of non-purging in bulimia

A

fasting

exercising

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64
Q

4 methods of purging in bulimia

A

vomiting
laxatives
diuretics
enema’s

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65
Q

general cause of bulimia

A

dissatisfaction with body image

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66
Q

what typically triggers bulimia

A

unsucessful weight loss attempt

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67
Q

how is bulimia treated

A

hospitilisation
anti depresssants
adress physical and psychological issues
nutritional education

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68
Q

name 4 impacts of excessive vomiting

A

tooth decay, sore throat, broken blood vessels in eyes, swollen salivary glands

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69
Q

impacts of diuretics

A

water retention and oedema

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70
Q

impacts of abusing laxatives and enemas

A

chronic constipation

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71
Q

what is obesity

A

when a persons weight exceeds a standard based on there height

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72
Q

name the 4 BMI classifications

A

under
over
normal
obese

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73
Q

5 causes of obesity

A 
slow metabolism
hormonal problems
genetics
energy imbalance
unhealthy diet
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74
Q

5 consequences of obesity

A 
T2D
HD
HBP
stroke
cancer
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75
Q

8 tips to a healthy diet to prevent/manage obesity

A
  • small reg meals
  • 5 f & v
  • reduce fat
  • study food labels
  • grill, bake, steam > fry
  • high fibre
  • legumes
  • reduce sugar
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76
Q

what does AIDS stand for

A

acquired immune deficiency syndrome

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77
Q

explain the relationship between AIDS and malnutrition

A

lack of absorption of nutrients
metabolic changes
loss of appetite
chronic disease

78
Q

consequences of HIV

A 
weak IS
repeated infections
weight loss
diarrhoea 
mouth scars
79
Q

name 2 ways in which you can prevent contracting HIV

A

know status

protected sex

80
Q

function of protein

A

strengthen immune system

81
Q

function of vit A

A

keeps healthy lining of skin, lungs and gut

82
Q

function of vit E

A

anti oxidant

83
Q

function of vit B6

A

maintain healthy immune system

84
Q

function of selenium

A

anti oxidant and activate T cells

85
Q

function of zinc

A

strengthen Immune system

86
Q

function of iron

A

healthy immune system

87
Q

function of vit C

A

healthy immune system

88
Q

name 5 important guidelines for healthy eating with HIV

A
  • variety of foods
  • anti oxidants
  • plenty fruit and veg
  • meats
  • safe clean water
89
Q

how to reduce pain with mouth ulcers in HIV

A

moist soft food
avoid sticky, hear or dry food
avoid spicy salty food
room temp

90
Q

how to manage diarrhoea caused by HIV

A 
plenty fluids
small meals
avoid dairy
limit fat 
avoid insoluble fibre
up soluble fibre
91
Q

what is a food borne disease

A

infection that is transmitted by eating contaminated food, water.

92
Q

who are most vulnerbale for food borne diseases

A 
infants
elderly
immuno compromised 
hiv + 
pregnant women
93
Q

name 7 causes of food borne diseases

A 
pathogens 
water
faeces
infected handlers
animals
food
insects
94
Q

name 5 ways to prevent food borne diseases

A 
personal hygiene
hygienic prep
cook properley
temp control
prevent contamination of food
95
Q

what is hepatitis A

A

highly contagious liver infection that influences functioning of liver

96
Q

incubation period of Hepatitis A

A

15-50 days

97
Q

5 symptoms of Hepatitis A

A 
fatigue
abnominal pain
dark urine
jaundice
loss of appetite
98
Q

list 4 ways to prevent hepatitis

A

sanitation
hygiene
safe water
cautious when travelling

99
Q

list 5 lifestyle changes to make with Hepatitis A

A 
increase f & v
high kj drinks
soluble fibre
eat LF 
avoid meds
100
Q

what is TB

A

chronic bacterial lung infection

101
Q

how is TB transmitted

A
  • coughing
  • sneezing
  • talking
102
Q

what happens if tb enters kidney

A

blood in urine

103
Q

what happens if tb enters brain

A

meningitus

104
Q

incubation period of TB

A

2-12 weeks

105
Q

5 symptoms of TB

A 
coughing
chest pain
weight loss
fatigue
SOB
106
Q

how to prevent TB

A

isolate from TB + ppl
well ventilated spaces
immunise babies
personal hygiene

107
Q

treatment of TB

A
  • finish antibiotic course
  • rest
  • ventilation
  • reduce stress
  • balanced diet
108
Q

what is ecoli

A

infectious disease caused by bacteria found in intestines of healthy humans and animals.

109
Q

incubation period of ecoli

A

7 days

110
Q

how can ecoli be prevented

A 
correct prep
wash hands
wash f and v
thaw in fridge 
safe water
111
Q

how to treat ecoli

A

no meds
symptoms dissapear
severe dehydration = hospital

112
Q

what is dysentery

A

intestinal infection of the colon

113
Q

name the 2 types of dysentery

A

bacillary and amoebic

114
Q

what causes bacillary dysentery

A

shigella bacteria.

115
Q

what causes amoebic dysentery

A

entamoeba histolytica

116
Q

how does one contract bacillary dysentery

A
  • contact with faeces (flies)
  • contaminated food and water
  • travel
  • nursing homes
117
Q

how does one contract amoebic dysentery

A
  • contaminated food and water

- food washed in contaminated water

118
Q

symptoms of bacillary dysentery

A
  • stomach cramps

- diarrhea with no slime or blood

119
Q

symptoms of amoebic dysentery

A
  • fever/chills
  • fatigue
  • painfull bowl movements
  • watery diarrhea with slime and blood
  • nausea, vomiting and dehydration
  • abdominal pain
  • sporadic constipation
120
Q

incubation period of dysentery

A

1-3 days

121
Q

how to prevent dysentery

A 
wash hands after bathroom
clean, safe water
74*c cooking
wash f and v
prevent cross contamination
122
Q

how to treat dysentery

A

rehydration
hospitilization
bacillary: antibiotics
amoebic: antiparasitic meds and rehydration products

123
Q

what is gastroenteritis

A

inflammation of inner walls of stomach, small intestine and colon.

124
Q

incubation period of gastro

A

hours to days

125
Q

how to prevent gastro

A
  • pasteurize
  • avoid raw meat
  • prevent cross contamination
126
Q

how to treat gastro

A
  • rehydrate
  • avoid dairy
  • rest
  • isolate
  • small frequent meals
  • avoid alchohol, spicy or fatty foods
127
Q

what are food additives

A

substances added to food to preserve or improve their flavour, texture or appearance

128
Q

list 5 reasons why we use food additives

A
  • maintain/improve nutritional quality
  • improve quality/shelf life
  • make more attractive
  • improve texture
  • helps process or prepare
129
Q

list 6 food additives

A 
nutritents
emulsifiers
stabilizers
bleeches
chemical preservatives
anti oxidants
130
Q

function of emulsifiers

A

prevent oil and water splitting
improves texture of baked goods
lecithin

131
Q

what are food additives

A

substances added to foods to preserve or improve their flavour, texture or appearance.

132
Q

list 5 reasons to use food additives

A
  • maintain/improve nutritional quality
  • improve quality/shelf life
  • more attractive
  • improve texture
  • helps to process/prepare
133
Q

list 6 types of food additives

A 
nutrients
emulsifiiers
stabilizers
bleaches and colourants
chemical preservatives
anti oxidant
134
Q

what is the purpose of adding nutrients to food

A

provides energy and added health value

135
Q

what nutrients is added to cereal

A

vitamins and minerals

136
Q

what is added to salt

A

iodine

137
Q

what nutrients is added to marg

A

vit D

138
Q

what nutrient is added to maize meal

A

vit B and D

139
Q

what nutrient is added to vit C

A

fruit juice

140
Q

function of emulsifiers

A

prevent oil and water splitting

improves texture of items

141
Q

what is lecithin, what is its functon.

A

found in egg yolk

binds oil and water - improves textures of items

142
Q

3 examples of foods that contains emulsifiers

A

mayo, ice cream, marg, salad dressing.

143
Q

what is the function of stabilizers

A

added to food to give an even texture and improved appearance

144
Q

name 4 examples of stabilizers

A

gelatin, pectin, arrow root, gums

145
Q

function of bleaches and colourants

A

used in flourmilling and the bread baking industry.
fresh flour has a natural yellow tinge
used in some cheese

146
Q

function of colourants

A

added to food when natural colour lost during prep.

147
Q

4 examples of natural colourants

A

beetroot
flower
carrot
seed

148
Q

what is the function of chemical preservatives

A

lengthen shelf life

149
Q

function of calcium propionate

A

prevents moulding in bread

150
Q

function of sulphur dioxide

A

prevents browning in dried fruits and potatoe

151
Q

function of benzioc acid/sodium benzoate

A

inhibit mold and bacterial growth

152
Q

function of nitrates

A

desired colour

added to cured meat

153
Q

alternate name for Vit A

A

retinol

154
Q

alternative name for Vit C

A

ascorbic acid

155
Q

alternative name for Vit E

A

tocopherol

156
Q

function of Vit C as a food additive

A

prevents negative reaction between food and oxygen

prevents oxidation

157
Q

what is vit C added to

A

fruit juice, soft drinks

158
Q

function of Vit E

A

prevents oil turning rancid

159
Q

what is Vit E added to

A

margarine, oil, biscuits, chips, soup

160
Q

what act in SA regulates food additives

A

foodstuffs, cosmetics and disinfectants act no.54 1972

161
Q

name of the 2 big organizations that overlook food additives

A

food agriculture organization (FAO) and WHO

162
Q

what does the E number tell us about an additive

A

controlled by EU

163
Q

what does the classification number tell us about the additive

A

the classification

164
Q

E-100

A

colouring

165
Q

E-200

A

Preservatives

166
Q

E-300

A

anti-oxidants

167
Q

E-400

A

thickeners, stabillizers, gelling agents, emulsifiers

168
Q

E-500

A

physical characteristic

169
Q

E-600

A

flavour enhancer

170
Q

list 4 consumer issues regarding food additives

A

cancer
CV disease
allergies
intollerances

171
Q

what type of reaction can tartrazine cause

A

asthma, skin rashes, swelling

172
Q

what type of reaction would MSG cause

A

numbness, rapid heartbeat, weakness

173
Q

what type of reaction would sulphites and benzoats cause

A

asthma, skin rash, throat swelling

174
Q

what type of reaction would nitrates cause

A

headaches and hives

175
Q

explain why regular energy drink consumption is not recommended

A

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
Q

what is the aim of labelling

A
  • protects consumers
  • provides specific info
  • help make healthy choices
177
Q

name 6 things included on a food label

A
  • brand name/ description
  • ingredient list
  • allergen
  • nutritional info
  • instruction for used
  • recall info
178
Q

why are food regulations important

A
  • info put in standard format
  • descriptions not misleading
  • claims supported by nutritional info
  • additives/allergens
179
Q

what are GMO’S

A

based upon controlling the characterisitc sof living things for improved outcome

180
Q

list 5 advantages of GMO

A
  • grow in variety of soil
  • increased crop yield
  • widely available
  • improved characteristics
  • improves characteristics
181
Q

list 4 disadvantages of GMO

A
  • uncertain of environmental impact
  • allergic reactions
  • ethical?
  • labelling becomes confusing
182
Q

list 6 advantages to organically grown food

A
  • no herbicides/pestidies
  • more nutritious
  • tastes better
  • less fuel needed
  • no hormones
  • job creation
183
Q

list 6 disadvantages to organically grown food

A
  • more expensive
  • shorter life span
  • appearance not regular
  • time consuming
  • shortage of farm
  • farmers need to be more equiped.
184
Q

how is food irradiated

A

short radio waves penetrate into food and kill harmfull MO without making food radio active

185
Q

list 5 advantages of irradiated foods

A
  • lenthens shelf life
  • limits food borne diseases
  • slows ripening process
  • eliminates insects
  • ideal for patients w weakend IS
186
Q

list 5 disadvantages of irradiated foods

A
  • MO develop resistance
  • expensive
  • reduces Vit C/E content in food
  • food needs to still be handled correctly
187
Q

what is food security

A

occurs when all consumers are able to get adequate food that promotes a healthy lifestyle on a daily basis

188
Q

name the 3 elements of food security

A

food availability
accessibility of food
use of food

189
Q

name 3 problems that influence food security in SA

A

strikes
land reformation
droughts and water availiabbility

190
Q

list 4 reasons that make food security not acheivable in SA

A

unemployement
low incomes
limited social services
lack of knowledge

191
Q

list 5 gov departments that should be taking responsibility for food security and what they can be doing

A

dept of agri = starter packs with seeds
dept of edu = feeding schemes
dept of health = supplements
dept of social development = food packages

192
Q

list 5 ways in which resources can be optimised to contribute to food security

A 
availiability of quality water
energy 
using tech in agriculture
optimising skills
making best of available land

Consumer Studies (5 decks)

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