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Nutrition > Exam extra questions > Flashcards

Exam extra questions Flashcards

1
Q

State two lifestyle strategies that could help reduce or eliminate the risk of osteoporosis

A
  • Eating foods rich in calcium
  • Incorporating weight bearing / resistance exercises
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2
Q

State one possible source of bacteria from a food borne illness cause by eating pre-packaged fresh fruit salad

A

Listeria

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3
Q

Identify one group of people who are particularly susceptible to developing a food borne illness, and outline why they would be susceptible

A

Pregnant women because their immune system is altered during pregnancy which can make it harder for their bodies to fight off micro-organisms.

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4
Q

State two conditions that would increase bacterial growth in pre-packaged fresh fruit salads

A
  • Exposure to oxygen
  • Exposure to light
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5
Q

With an example, explain how to prepare raw meat in order to make it safe for human consumption

A

keep chilled under 5°C and frozen under -15°C. Raw meat should also be stored underneath ready-to-eat food, so that meat juices don’t drip down and contaminate it.

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6
Q

Identify one diet-related disorder associated with high energy intake for children

A

Obesity

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7
Q

Explain how the over consumption of fruit juices may increase the risk of obesity in children

A

Juice makes us feel full quickly and the excess calories from juice can cause weight gain. Also, 100% juice from stores can have sugar added to improve its taste. Consumption of added sugar is unhealthy as it provides empty calories without any other nutrients and can lead to weight gain.

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8
Q

Explain how overconsumption of saturated fats may contribute to an individual developing type 2 diabetes

A

Heavy consumption of saturated fats has been connected to high levels of triglycerides in the blood which translates to high “bad” LDL cholesterol levels and high blood pressure. These are risk factors for type 2 diabetes.

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9
Q

Identify two strategies that help in maintaining lifestyle changes to manage type 2 diabetes

A
  • Exercise regularly
  • Eat healthy
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10
Q

Explain one advantage for the consumer of using plastic as a packaging material

A

Because it is lightweight plastics packaging can save energy in the transport of packed goods.

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11
Q

Explain one environmental disadvantage of using plastic as a packaging material

A

It can take up to 1000 years to degrade naturally

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12
Q

Explain one reason why the RDI of protein is different for boys and girls

A

A main reason teen boys need more protein than teenage girls is because they are generally larger and have more lean muscle mass.

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13
Q

Describe the chemical process related to the digestion of protein

A

Chemical digestion, through a process called hydrolysis, uses water and digestive enzymes to break down the complex molecules. Digestive enzymes speed up the hydrolysis process, which is otherwise very slow.

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14
Q

Explain how excess carbohydrates are stored in the human body

A

Carbohydrates are broken down into glucose, an immediate source of energy. Excess glucose gets stored in the liver as glycogen or, with the help of insulin, converted into fatty acids, circulated to other parts of the body and stored as fat in adipose tissue.

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15
Q

State a nutritional benefit of fibre

A

Dietary fibre increases the weight and size of your stool and softens it. A bulky stool is easier to pass, decreasing your chance of constipation.

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16
Q

Explain how frequently selecting processed foods like muesli bars can contribute to poor health

A

Consumption of ultra-processed foods can lead to increased energy intake, resulting in weight gain. A high proportion of ultra-processed foods in the diet is also linked to: obesity. cardiovascular and metabolic diseases.

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17
Q

Name one feature of the chemical structure of polyunsaturated fat that is different from that of saturated fat

A

A saturated fat has no double bonds in its chemical structure, whereas an unsaturated fat has one or more double bonds.

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18
Q

State two functions of omega-3 fatty acids in the human body

A

They provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation.

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19
Q

Name one source of omega-6 fatty acids other than meat

A

sunflower, safflower, soy, sesame, and corn oils.

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20
Q

Explain one physiological factor that prevents some individuals from eating meat

A

Pubertal stage - may cause tastebuds to change

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21
Q

Explain one psychological reason why some individuals do not eat meat

A

Guilt

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22
Q

Explain how social interaction can influence the nutritional health and wellbeing of children aged 2-3 years. Provide an example to support your answer

A

Research shows that social isolation and loneliness are associated with reduced appetite

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23
Q

Describe what determines the shape and function of a protein

A

The sequence of the amino acids

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24
Q

Explain why using protein as the predominant energy source may be concern to an individuals health

A

Protein acts as a secondary source of energy - only used in times of starvation and insufficient lipid and carb absorption. If relied on, the body will break down tissue proteins to make amino acids available to be converted into glucose to then be converted to energy.

25
Q

Explain why males generally require a greater amount of water than females

A

They have a higher percentage of lean body tissue than females. Three quarters of lean body tissue is composed of water.

26
Q

Describe two factors that lead to an increased need for water

A

Body size - larger individuals will have larger water requirements since 60% of the body is comprised of water.
Diet - consuming foods with lower water content will require more water to be consumed.

27
Q

Suggest an ideal source of water that could be consumed after a game to replenish water levels lost from the body

A

Sports drink or water

28
Q

Describe how calcium and vitamin D work in conjunction with one another

A

Vitamin D assists with the absorption of calcium

29
Q

Explain what fortification is and why margarine and some milk products are currently fortified with vitamin d in Australia

A
  • when nutrients are added to food at higher levels than what the original food provides.
  • Australians are becoming more deficient in this vitamin due to limited exposure to sunlight and not being active outside.
30
Q

Explain if fat or water-soluble vitamins are required more often in the diet

A

Water soluble as they are not stored in the body and are excreted through urine whereas fat-soluble vitamins are stored in adipose tissue.

31
Q

Describe two groups of people who are more at risk of osteomalacia

A

People who work indoors have limited exposure to sunlight and therefore less vitamin D. Pregnant females as they require more vitamin d to support foetus growth

32
Q

Describe the signs and symptoms of vitamin B12 deficiency

A

Megaloblastic anaemia can lead to fatigue because there are a reduced number of red blood cells as they are abnormally large and carry less oxygen to the cells of the body.

33
Q

Suggest two reasons why most dieticians state that the best way to obtain the essential vitamins is to consume a variety of foods from each of the food groups in AGHE instead of supplements

A
  • there is a greater risk of toxicity
  • vitamins are more balanced in whole foods
34
Q

State how the B vitamins are excreted from the human body

A

Urine and Faeces

35
Q

State four ways in which minerals can be lost from the body

A

Minerals are water soluble so therefore: tears, sweat, urine, blood and faeces

36
Q

Describe the relationship between calcium and phosphorus in the body

A

Phosphorus works closely with calcium to create a strong bone structure. These two minerals combine to make calcium phosphate which is the predominant mineral in bones

37
Q

Explain why muscle spasms and cramps may also result due to a deficiency in sodium

A

Sodium assists in the contraction and relaxation of muscles by controlling the movement of sodium and potassium in and out of the cell. This generates an electrical charge, which stimulate muscle contraction. Therefore a deficiency in calcium will result in muscle cramps of spasms.

38
Q

Identify a group of individuals that may be at greater risk of sodium deficiency, therefore may experience muscle spasms or cramps

A

Athletes

39
Q

Explain how the entry and exit of food is controlled in the stomach

A

The entry and exit is controlled by sphincters at the ends of the stomach. Lower controls bolus upper controls chyme into small intestine.

40
Q

Explain why fatigue is a symptom that individuals experience with both coeliac disease and lactose intolerance

A

Due to the reduced availability of glucose in the blood (since both disorders result in impaired absorption of nutrients) which is used in aerobic respiration to produce ATP (energy)

41
Q

Explain how lactose intolerance can impact the absorption of carbohydrates

A

Doesn’t produce enough of lactase. This enzyme finishes the digestion of lactose in preparation for their absorption into the bloodstream. Therefore lactose intolerance can reduce the absorption of carbohydrates containing lactose.

42
Q

Describe how gender could account for the difference in the BMR for two adolescents

A

Males expend more calories per kilogram, 1, whereas females expend 0.9

43
Q

Explain the term ‘insulin resistance’

A

A condition where the body’s cells do not respond to insulin, thus not allowing glucose to enter the cell from the blood for energy production.

44
Q

Describe the difference between energy-dense foods and nutrient-dense foods

A

Energy-dense foods are lower in beneficial nutrients and high in kJ per gram. Whereas, nutrient-dense nutrients are high in these beneficial nutrients and lower in kilojoules.

45
Q

Identify a disadvantaged group in Australia that is at high risk of developing type 2 diabetes and explain why

A

Individuals from a low socioeconomic area that are more likely to consume processed foods, which are higher in sugar, saturated fat and low in fibre.

46
Q

List a dietary risk that may lead to the development of diverticular disease and discuss how this risk factor cause this condition

A

Eating processed/energy-dense foods, these foods can be low in fibre/water leading to constipation which requires higher pressure within the GIT increasing the chances of development.

47
Q

Describe one function of iron that can affect the quality of red blood cells

A

Iron assists in the production of haemoglobin, which is a significant component of red blood cells. The quality of RBC is compromised as this is the component that provides the red colour to these cells and attaches to oxygen, which is carried to the bodys tissuees and organs for aerobic respiration.

48
Q

Identify two groups of individuals who are at greater risk of developing anaemia

A

Infants
Vegans

49
Q

Explain why the RDI of calcium increases at 50 years of age for females, but not until 70 years of age for males

A

The RDI for females is greater at the age of 50, as this is the approximate age menopause is experienced. Menopause promotes greater bone resorption; therefore greater calcium is required to be consumed to increase the rate of bone formation.

50
Q

Suggest a drink that would assist a lactose-intolerant individual to consume his or her RDI of calcium, regardless of age and gender

A
  • fortified soy milk
  • fortified orange juice
51
Q

State a food or beverage source that could reduce iron absorption at 27 and at risk of developing a nutrient deficiency

A

caffeinated or alcoholic drinks

52
Q

Identify one symptom of anaemia and explain why it might develop

A

FATIGUE
reduced iron intake will lead to reduced haemoglobin production, reducing the quality of red blood cells produced. Therefore, less red blood cells in circulation will reduce the transportation and delivery of oxygen to tissues and organs for cell respiration.

53
Q

Name one vitamin that is necessary to prevent the onset of some disorders caused by calcium deficiency

A

Vitamin D

54
Q

Identify two lifestyle strategies that may prevent the onset of disorders caused by calcium deficiency

A
  • increase weight-bearing and resistance exercises
  • reduce alcohol consumption
55
Q

Explain why a lactating female is at greater risk of developing a diet-related deficiency than a female who feeds their baby formula. Use a nutrient as an example in your response.

A

A lactating female is at greater risk of a diet-related deficiency as her nutrient intake is provided to the baby through her breast milk. The quality of the breastmilk is maintained at the expense of the mother’s nutrient stores. If a lactating female fails to get enough of a specific nutrient in her diet, she may experience symptoms of nutrient deficiencies, including reduced bone density from a lack of calcium.

56
Q

Why are older people at greater risk of constipation?

A

Due to their GI losing strength and elasticity, causing food and faecal matter to remain the digestive tract instead of being excreted.

57
Q

Why are older people at greater risk of iron deficient anaemia?

A

Due to commonly experiencing tooth loss and gum disease, which makes chewing hard foods difficult. Therefore, may avoid consuming red meat due to the difficulty in chewing it.

58
Q

Why are older people at greater risk of osteoporosis?

A

Bone resorption is greater than bone formation as age progresses. This causes a decline in bone density, increasing the risk of fractures

Nutrition (6 decks)

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