Nutritional Needs

Question 1

Identify the five sections fo the Eatwell Guide

Answer 1

Fruits and Vegetables
Starchy Carbohydrates
Protein
Dairy and Alternatives
Oils and Spreads

Question 2

How many portions of fruits an vegetables should you eat a day?

Answer 2

5

Question 3

Identify two foods for each section of the Eatwell Guide

Answer 3

Fruits and Vegetables- banana, apples, broccoli, etc
Starchy Carbohydrates- potatoes, bread, pasta, rice, oats
Protein- any meat, pulses, legumes (peanuts and lentils)
Dairy and Alternatives- milk, almond milk, cheese
Oils and Spreads- butter, margarine, vegetable oil

Question 4

Suggest one food from each section fo the Eatwell Guide that a Year 10 student could include in their lunch and explain why each of the choices are important

Answer 4

Fruits and Vegetables- at least two portions (5 a day, essential nutrients, fibre)
Starchy Carbohydrates (source of energy, low GI, slow release energy, wholemeal- filling)
Protein (growth and repair, boys need extra protein)
Dairy and Alternatives (important for bones and teeth, skeleton still growing)
Oils and Spreads (fat soluble vitamins- E- skin healthy, Vit K for blood clotting)

Question 5

Why is fibre required in the diet?

Answer 5

To help prevent constipation, to get rid of waste products, prevents diviticulitis and some cancers, reduces cholesterol

Question 6

Identify foods that would be suitable for an elderly persona nd explain why

Answer 6

High in calcium- prevent osteoporosis
High in iron- prevent iron deficient anemia
Fibre- prevent constipation
Low energy/carbs- more sedentary lifestyles
Vitamin C- helps immune system

Question 7

If a person was classed as obese, what foods would you recommend?

Answer 7

Lower fat, lower carbohydrate, don’t over eat, have additonal exercise

Question 8

A person is suffering from the following symptoms, what is the associated health issue?
Tiredness
Headaches
Pale skin
Heart palpitations (heart beating irregularly)

Answer 8

Iron deficient anaemia

Question 9

What does CHD stand for

Answer 9

Coronary Heart Disease

Question 10

What are two risk factors of CHD?

Answer 10

High blood pressure (hypotension)
High cholesterol
Diabetes
Obesity
Too many saturated fats
Ethinic background
Relatives’ health conditions

Question 11

What are the potential effects of CHD

Answer 11

Stroke (restricted blood flow to the brain)
Heart Attack
Angina (restricted blood flow in circulatory system)

Question 12

Which bone disease affects children with a Vitamin D deficiency?

Answer 12

Rickets (bow legs)

Question 13

Describe how parents can reduce the risk of tooth decay developing in their children

Answer 13

Encourage teeth brushing
Use a fluoride based toothpaste
No fizzy or sugary drinks
Regular trips to the dentist

Question 14

What does BMR stand for?

Answer 14

Basal Metabolic Rate

Question 15

Define what your BMR is

Answer 15

Your Basal Metabolic Rate is the amount of energy needed while resting in a temperate environment when the digestive system is inactive.

Question 16

What is your PAL

Answer 16

Physical Activity Level

Question 17

How do you work out your PAL

Answer 17

Total energy expediture (over 24 hours) divided by BMR (over 24 hours)

Question 18

What are the energy values of the following macronutrients,
Protein
Fat
Carbohydrate

Answer 18

Protein 4kcal
Fat 9kcal
Carbohydrate 4kcal

Question 19

Give one way saturated fat could be reduced in the diet

Answer 19

Use unsaturated facts- like oil instead

Question 20

Suggest three ways that you can reduce the amoutn of sugar when baking a Victoria sponge

Answer 20

add fuit, halve the amount of sugar, add a substitute, use an alternative, amke a smaller cake

Question 21

What effect would sharing a pasta bake between 8 people rather than 4 have on the nutritonal content?

Answer 21

If would reduce the amount of calories by half

Question 22

How could a family reduce the cost of their weekly shopping bill?

Answer 22

Make a shopping list and stick to it
Use leftovers
Make batches of food and freeze it
By own branded products
Don’t buy food because it’s on special offer
Plan meals aorund cheaper foods
Compare prices

Question 23

Suggest two ways that restaurants can control the size of their portions

Answer 23

Use consistent utensils to measure the portions of food
Use measuring jugs
Use rough guidelines
Use cutters to divide foods

Question 24

Explain why different target groups (age groups) require different nutrition

Answer 24

Age
BMI
Energy used
Gender