health issues

Question 1

malnutrition

Answer 1

intakes of energy/nutrients below (or in excess of) needs for long periods of time

risk of malnutrition increased by:
- increased requirements for some nutrients
- restricted range of foods
- economic issues (very low income)
- medical/psychological conditions

Question 2

allergy

Answer 2

immunological response

Question 3

intolerance

Answer 3

chemical response digestion (e.g. lactose intolerance do not possess the enzyme lactase)

Question 4

coeliac

Answer 4

autoimmune disease caused by an allergic reaction to gluten; 1% of population have coeliac disease

gluten should not be cut out if it results in poorer nutrition (e.g. reduced intake of wholegrains) or delays the diagnosis of a serious illness

more difficult to clinically diagnose if someone eliminated gluten from diet

Question 5

lactose-intolerance

Answer 5

common digestive problem where body unable to digest lactose

flatulence, diarrhoea, bloated stomach, cramps, pains, nausea

limiting lactose through milk and some dairy products
affects calcium intake

Question 6

vegetarian types

Answer 6

=> pure vegetarian or vegan diet
=> lacto-vegetarian (no meat, fish, poultry or eggs)
=> lacto-ovo-vegetarian (no meat, fish or poultry)

Question 7

cancer

Answer 7

cancer ⇒ development and rapid growth of abnormal cells in body
(e.g. lung, prostate, bowel, breast cancers)
influential factors: age, genetics, environment, hormones, infections
prevention recommendations:
→ healthy weight, move more, avoid high-calorie food and drinks, enjoy more grains/veg/fruit/barley, limit intake of red/processed meats, don’t drink alcohol, eat less salt, don’t rely on supplements, breastfeed your baby
→ heavily related to diet

Question 8

coronary heart disease

Answer 8

coronary heart disease (CHD) ⇒ narrowing of blood vessels to the heart, reducing blood flow
⇒ heart attack: complete blockage of one of blood vessels
⇒ risk factors: gender (male), age (older), smoking, overweight, inactive, stressed
⇒ other risk factors: family history, high blood pressure, high cholesterol, diabetes, saturated fats
⇒ diet to reduce risk of CHD
→ increase oily fish intake, reduce salt intake, increase fruit/vegetables, decrease alcohol

Question 9

anaemia

Answer 9

iron-deficiency anaemia ⇒ low store of iron, lacking iron in diet
→ iron vital for forming haemoglobin (carrying oxygen) ⇒ making erythrocytes
→ particularly common in young women with higher iron requirements due to menstruation
→ animal sources easily absorbed than plant sources, vitamin C increases absorption
→ most common nutritional deficiency condition (2billion+ affected)
→ tiredness, lack of energy, shortness of breath, pale skin, heartbeats; FBC test
→ sources of iron (haem iron from animals, non-haem iron from plants):
- pulses, nuts, dried fruit, dark-green vegetables, wholegrains, cereals

Question 10

diabetes

Answer 10

type 1 diabetes = body does not produce insulin (lack pancreatic cell); high blood glucose levels
→ treated by daily injections of insulin
type 2 diabetes = body produces insulin in pancreas, but is insufficient to control blood glucose
→ controlled or improved by diet; diet modification, physical activity
→ overweight or obese; prevention = healthy varied diet, more activity, healthy weight

Question 11

hypercholesterolaemia

Answer 11

hypercholesterolemia: presence of high levels of cholesterol in the blood
→ caused by unhealthy diet, lack of exercise/activity, drinking alcohol, smoking
→ risk: atherosclerosis (narrowing arteries), heart attack, stroke, peripheral arterial disease
→ measured with simple blood test