Food and Nutrition terminology

Question 1

HyPOglycaemia

Answer 1

low blood glucose

Question 2

HyPERglycaemia

Answer 2

high blood glucose

Question 3

Diabetes

Answer 3

a chronic disease in which the blood glucose level is abnormally high, the body cannot control it

Question 4

Fibre

Answer 4

a type of complex carbohydrate found in plant-based foods that the human body cannot digest or absorb

Question 5

Soluble fibre

Answer 5

fibre that dissolves to form a gel in water, slows entry of sugar/glucose into the blood stream

Question 6

Insoluble Fibre

Answer 6

fibre that can’t be digested as it doesn’t dissolve in water, binds and holds water as it passes through the body

Question 7

Cholesterol

Answer 7

a soft, white waxy substance produced in the liver and body cells

Question 8

High blood cholesterol

Answer 8

causes build-up of fatty plaque on the inner walls of arteries, obstructing blood flow

Question 9

Atherosclerosis

Question 10

Osteoporosis

Answer 10

a low calcium diet causes bones to become gradually smaller, thinner and fragile

Question 11

Saturated fats

Answer 11

fats that’re solid at room temperature, usually from animals

Question 12

Unsaturated fats

Answer 12

Fats that’re liquid at room temperature , found mainly in plants

Question 13

Hydrogenated/trans fats

Answer 13

When hydrogen is put into vegetable oils to make them solid

Question 14

Anaemia

Answer 14

A condition in which the blood contains fewer red blood cells due to a lack of iron, which means less oxygen is pumped throughout the body

Question 15

High blood pressure/hypertension

Answer 15

When blood pumps against the walls of arteries at a higher rate than usual

Question 16

Food allergy

Answer 16

when the immune system reacts to a protein which it regards as harmful and acts against it

Question 17

Food intolerance

Answer 17

a non-allergic hypersensitivity to a certain food, drink, or food additive that causes particular symptoms in the body