U3 AOS1 Understanding HWB (6)

Question 1

Saturated fats

Answer 1

A fat associated with poor health when overconsumed as they can increase the number of low-density lipoproteins (LDL) cholesterol. Saturated fats can be found in animal food such as fatty meat, full cream milk, fried takeaway foods, and pastries.

Question 2

Trans fats

Answer 2

A type of fat associated with poor health when overconsumed as they can increase the number of low-density lipoproteins (LDL) cholesterol. They can also hinder the cell membrane. Trans fats can be found in processed foods (such as canned vegetables, and bacon) margarine, and spreads.

Question 3

Monounsaturated fats

Answer 3

A type of fat that is healthy in moderation as they can assist in the lowering of low-density lipoproteins (LDL). Monounsaturated fats can be found in plant-based oils (e.g., olive, and peanut oil), nuts (e.g., almonds), avocados and monounsaturated soft margarines.

Question 4

Polyunsaturated fats

Answer 4

A type of fat that is healthy in moderation as it helps maintaining a healthy balance of cholesterol in the blood by reducing the levels of LDL (bad cholesterol) and increasing the levels of HDL (good cholesterol). These fats can be found in vegetable oils (e.g., in fish and canola oils), omega 3 found in fish, and omega 6 found in nuts and seeds.

Question 5

Omega 3

Answer 5

A fatty acid that is a type of polyunsaturated fat found in fish, especially oily fish like sardines and salmon, chia seeds, meat and eggs. Omega-3 fats have a role in reducing blood pressure and blood clotting, lower heart rate and they improve heart rhythm, delay the build-up of plaque in arteries, reducing cardiovascular disease and helping to maintain a healthy immune system.

Question 6

Omega 6

Answer 6

A fatty acid that is a type of polyunsaturated fat found in vegetable oils, such as canola and sunflower; nuts including pine nuts, walnuts, and Brazil nuts; and are essential for growth, cell structure and maintaining a healthy immune system. Omega-6 fats help to lower the risk of cardiovascular disease.

Question 7

The risk of high cholesterol

Answer 7

As a consequence of a diet high in fat, too much cholesterol in the bloodstream can lead to fatty deposits building up in the blood vessels, narrowing the arteries making it harder for blood to flow and increasing the risk of cardiovascular disease.

Question 8

High intake of fat and obesity

Answer 8

Fats consumed in high amounts on a regular basis will increase the number of excess kilojoules being stored by the body and will increase the presence of body fat (i.e., adipose tissue). If the intake of foods high in fat is prolonged, then storage of body fat will continue to increase leading to overweight and obesity.

Question 9

High intake of fat and type 2 diabetes mellitus

Answer 9

Being overweight or obese, as excess body weight can interfere with the body’s production of, and resistance to, insulin.

Question 10

High intake of fat and cardiovascular disease

Answer 10

Overconsumption of a high-fat diet, specifically saturated and trans fats can increase the risk of cardiovascular disease due to the way these fats impact cholesterol levels in the blood. High intake of fat can lead to atherosclerosis which results in additional strain placed on the heart to pump blood through narrowed blood vessels and can lead to high blood pressure (hypertension) a significant risk factor for cardiovascular disease.

Question 11

Cardiovascular disease

Answer 11

Cardiovascular disease has two main components: diseases of the heart (cardio) and diseases of the blood vessels (vascular).

Question 12

Salt

Answer 12

Includes the component of sodium which is used in the regulation of blood pressure and blood volume, It’s extracellular fluid and its concentrations needs to be controlled efficiently. The role of sodium is to maintain body water distribution. Only a small amount of salt is needed by the body for optimal functioning of body processes.

Question 13

High intake of sugar and overweight and obesity

Answer 13

A high intake of sugar-rich foods promotes the use of carbohydrates as the only energy source used by the body. This can then lead to an energy imbalance and fat storage in the body in the form of adipose tissue, increasing weight gain and contributing to a high BMI. Being overweight and obesity are associated with an increased risk of type 2 diabetes mellitus and cardiovascular disease, especially when the excess body fat is distributed in the abdominal area of the body.

Question 14

Sugar

Answer 14

A type of simple carbohydrate that is one of the three macronutrients that provide the body with a preferred energy source. Food sources for simple carbohydrates such as sugar include honey, fruit juices, milk, and yoghurt.

Question 15

High intake of sugar and type 2 diabetes mellitus

Answer 15

The body may produce enough insulin, but its action may be blocked because of excess fat around the cells or the insulin receptor sites of the body becoming hyposensitive and losing the ability to respond to insulin (i.e., insulin resistance). The body compensates for the resistance to the action of insulin by producing even more insulin. As the amount of insulin in the blood increases, side-effects of its excess become evident, such as fluctuating blood sugar and damage to the pancreas and ultimately type 2 diabetes mellitus.

Question 16

High intake of sugar and cardiovascular disease

Answer 16

Diets with a high sucrose load have been found to raise blood triglyceride levels, increasing the risk of cardiovascular disease.

Question 17

Triglyceride

Answer 17

A type of fat that circulates in your blood.

Question 18

High intake of sugar and dental caries

Answer 18

A high intake of added sugars in food and drinks increases the risk of developing tooth decay, or dental caries. Bacteria within the plaque on teeth digest the sugar in the mouth for energy.As a result, the bacteria release an acid, which gradually dissolves the enamel in the teeth, creating tooth decay.

Question 19

Low intake of fibre and colorectal cancer

Answer 19

Fibre absorbs water in the intestine and adds softness and bulk to the faeces. This allows the muscles of the bowel to push the faeces more easily along the digestive tract. It has been suggested that faster elimination of faeces may prevent cancer agents from lingering against the bowel wall.

Question 20

Low intake of fibre and overweight and obesity

Answer 20

After eating a meal rich in fibre, the body will experience a feeling of satiety (fullness). High-fibre foods tend to make the stomach feel full during the meal, leading to a decrease in the quantity of food consumed, whereas low-fibre foods have the opposite effect and often result in overeating or snacking due to hunger. This results in additional kilojoules not used as energy being stored as body fat, increasing the likelihood of becoming overweight and obese.

Question 21

Low intake of fibre and cardiovascular disease

Answer 21

A low-fibre intake can increase blood cholesterol levels as insoluble fibre lowers blood cholesterol levels by binding to bile acids and removing them from the body.

Question 22

Bile acids

Answer 22

Bile acids are produced by the liver and are made from cholesterol and help in the digestion process; specifically, they have a role in the breakdown of fats.

Question 23

Fibre

Answer 23

A carbohydrate that is the edible part of plants that the body does not digest or use as an energy source but rather that keeps the digestive system healthy.

Question 24

Soluble fibre

Answer 24

Functions to increase the absorption of dietary low-density lipoprotein (LDL) cholesterol, therefore helping lower blood cholesterol levels and cardiovascular disease. Food sources for soluble fibre include fruit, vegetables, oat, bran, barley, dried beans, and soy products.

Question 25

Insoluble fibre

Answer 25

Insoluble fibre adds bulk to faeces and promotes easier movement of wastes

Question 26

Low intake of fibre and diabetes mellitus

Answer 26

Food low in fibre also tend to be energy dense contributing excess kilojoules to the diet and to an increased risk of weight gain, a precursor to type 2 diabetes mellitus.

Question 27

Examples of ground vegetables

Answer 27

Pumkin, and cucumber;

Question 28

Examples of root and tuber vegetables

Answer 28

Carrot, yams, potatoes;

Question 29

Examples of leafy green vegetables

Answer 29

Spinach, lettuce, silver beet

Question 30

Examples of members of the crucifer family vegetables

Answer 30

Broccoli, cabbage, brussels sprouts;

Question 31

Examples of edible plant stem vegetables

Answer 31

Celery, asparagus;

Question 32

Underconsumption of vegetables and cancer

Answer 32

A reduction in the consumption of vegetables reduces the quantity of fibre in the diet and therefore the ability to add bulk to faeces and regulate bowel movements, increasing the risk of colorectal cancer.

Question 33

Underconsumption of vegetables and cardiovascular disease

Answer 33

A reduction in vegetable consumption reduces the levels of antioxidants in the body and this can increase the risk of plaque build-up in the arteries (i.e., atherosclerosis), increasing coronary heart disease.

Question 34

Fruit

Answer 34

The sweet, fleshy edible portion of a plant that arises from the base of the flower and surrounds the seeds of the plant and is usually consumed raw.

Question 35

Underconsumption of fruit and cardiovascular disease

Answer 35

Underconsumption of fruit has been shown to increase blood pressure and decrease adequate intake of potassium decreasing heart health.

Question 36

Peak bone mass

Answer 36

Refers to the genetic potential for bone density by the age of 30. A person with a high bone mass at this time will be more likely to maintain their bone mass at a level that will prevent fractures from occurring when age-related loss begins.

Question 37

The role of calcium in the body

Answer 37

Its primary role is the construction and maintenance of bones and teeth.

Question 38

Osteoporosis

Answer 38

A decrease in bone density and strength that results in increased susceptibility to bone fractures or porous bones.

Question 39

Dairy

Answer 39

Generally, refers to cow’s milk, and the yoghurts and cheeses produced from it, including oats and rice. Dairy products provide the most significant source of calcium for our bodies.

Question 40

Underconsumption of dairy foods and osteoporosis

Answer 40

An under-consumption of dairy foods will reduce calcium intake and prevent bones from developing to peak bone mass. It is important for an individual to achieve a high peak bone mass during youth and early adulthood. A person with a high bone mass at this time will be more likely to maintain their bone mass at a level that will prevent fractures from occurring when age-related loss begins.