activity 1 high cholesterol: sugested answers€¦ · protect us against heart disease. bad...

CONSUMER STUDIES GR 12 DIET RELATED HEALTH CONDITIONS CONSOLIDATION TASKS

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ACTIVITY 1 – HIGH CHOLESTEROL: SUGESTED ANSWERS

1. Give a description of the condition of high cholesterol levels.

Cholesterol is a waxy substance produced by the liver and is part of the cell membranes

In some people are blood cholesterol levels to high.

This narrows the arteries and obstructing blood flow

2. Explain the difference between LDL and HDL.

HDL LDL

Good cholesterol, takes excess cholesterol to the liver where it is broken down. Protect us against heart disease.

Bad cholesterol, form layers in the arteries that can lead to heart disease.

3. Write a paragraph explaining how cholesterol leads to coronary heart disease.

Cholesterol occurs naturally in the blood and can build up on the inside of the arteries if the level in the blood becomes too high. The deposited substance called plaque, it cause the arteries to narrow, thicken and harden. This is known as atherosclerosis. It blocks the flow of blood and oxygen to the heart causes heart failure / heart attack

4. The heart mark ensures that products adhere to certain requirements. Name

these conditions.

Products with the brand are:

Low in cholesterol

Low in saturated fat

Low in sodium

Low in additional sugar

High in fibre

5. Suggest FOUR ways to control cholesterol in the body.

Controlling cholesterol levels

Eat small portions of red meat only 3-4 times a week

Eat fish at least two times a week - contains less fat and much omega-3 fatty

acids

Reduce high dairy products such as sour cream, cream cheese, hard cheese,

processed cheese, butter whipped cream, and full cream products – rather

eat low-fat or fat-free dairy products

Beware of hidden fats in diet – e.g. cookies and cake have large amounts of

oils and fats


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Use less fat in food preparation - rather steam

Olive - or canola oil that is mono saturated

Eat plenty of fruits and vegetables that contain antioxidants and break down

free radicals

Study the case study and food label below. Answer the questions that follow:

Marie Simpson chose spring onion and chives cream cheese as a sandwich

spread. She believed that it was a wise choice to help manage her high

blood cholesterol levels.

Front of label:

Spring Onion and Chives Cream Cheese

175 g Low Fat Keep refrigerated

Sell by: 15/11/2011 Use by: 29/11/2011

Back of label:

Nutritional Information Ingredients Customer care:

Typical values Per 100 g Per 30 g Cream (milk) 0800 11 77 11

(ready to serving Full cream milk

eat) (ready to eat) Salt

Stabilisers

Energy 1 118 kJ 335 kJ Chives (0,2%) Specially

Onion Powder

Protein 8,8 g 2,6 g packed for:

(0,2%)

Total fat 25,1 g 7,5 g ABC Retailers

of which saturated fat 17,5 g 5,3 g Garlic salt ABC Office

trans fat 0,3 g 0,1 g Starter cultures Park

mono-unsaturated fat 6,2 g 1,9 g 22 Second Ave

polyunsaturated fat 1,0 g 0,3 g Covent

Gardens

Dietary fibre 0,6 g 0,2 g

1000

Total Sodium 435 mg 131 mg

6. Evaluate the nutritional suitability of the spring onion and chives cream cheese for Marie

Simpson.

Suitability of cream cheese

It is not suitable.

It contains cream and full cream milk/high calorie value

which contains a lot of fat / The fat content is more than 3 g/100g or

7,5/30g

Total fat content is 25,1 g/100g or 7,5/30g high saturated fat content


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ACTIVITY 2 OSTEOPOROSE: SUGESTED ANSWERS

1. List FOUR causes of osteoporosis.

1. Diets low in calcium, phosphate and vitamin D leads to osteoporosis.

2. Body weight – the greater the body mass the greater the bone mineral

density.

3. Menstrual status – oestrogen helps to conserve bone mineral density any

interruption of menstruation results in bone loss.

4. Limited exercise – contributes to bone loss.

5. Medication which interferes with calcium absorption promotes calcium loss

from bones.

6. Use of alcohol and cigarettes are risk factors for developing osteoporosis.

2. Give a short description of the condition osteoporosis.

1. A disease where bone mass is reduced and bones fracture more easily OR

2. Is a condition where reduced bone mass and strength causes bones to fracture easily

OR 3. Is a disease in which bones become fragile and more likely to break

3. Explain why are thin women and women that suffered from anorexia nervosa more at risk.

1. The smaller the body mass, the lower the bone density

Note: not an increased calcium intake

4. Give FIVE precautionary measures that prevent the onset of osteoporosis. Do NOT refer to an increased intake of calcium.

1. Ensure a sufficient intake of phosphorous 2. and vitamin D 3. Avoid smoking 4. Avoid alcohol 5. Do enough exercise 6. Take oestrogen/hormone replacements after menopause 7. Do not starve yourself/prevent excessive weight loss 8. Prevent excessive intake of proteins (meat, fish, poultry)

Note: not an increased calcium intake

4. Using the list of foods provided, compile a breakfast menu with a cereal, milk, protein and bread that will contribute the most calcium to the diet of an Osteoporosis sufferer.

1. Whole wheat Pronutro 2. Skimmed milk 3. Cheddar cheese 4. Whole wheat bread


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ACTIVITY 3 HIGH BLOOD PRESSURE / HYPERTENSION:

PROPOSED ANSWERS

Read the case study below and answer the following questions:

Johan Viljoen, 48-year-old computer programmer is short and overweight. His job

involves him sitting for long hours and he is too tired after work to do exercises.

Furthermore, his meals usually consist of fatty meats, eggs, cheese, dessert and

alcohol. He has a family history of atherosclerosis and high blood pressure. His last

blood test showed that his blood pressure and cholesterol levels are too high.

1. Describe what hypertension/high blood pressure is.

1. A disease characterized by an increased workload of the heart, causing

the heart muscle to thickened and the veins to stretch

2. The pressure of the heart against the resistance provided by the arteries /

veins. / Pressure on the walls of the arteries / veins due to increased blood

pressure

3. The condition occurs when the heart pump blood in the arteries at a higher

pressure than normal (120 systolic / 80 diastolic). The higher the pressure

the better the chances of developing heart disease. Water retention

increases blood pressure that can cause heart failure.

2. Indicate the dangers of hypertension.

Increased workload of heart - it causes heart muscle to thicken and

arteries stretch. The higher blood pressure the greater the risk for

1. heart diseases

2. strokes

3. kidney failure

3. State FOUR risk factors from the case study that can cause high blood pressure

1. Family history of high blood pressure

2. Overweight

3. Gender - Men are more likely to suffer from hypertension

4. No exercise / inactive lifestyle

5. Excessive alcohol use

6. Low intake of potassium, calcium and magnesium

7. Poor diet (excessive consumption of saturated fats and salt)


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4. Suggest FOUR dietary changes that will enable Johan Viljoen to lower his blood

pressure.

1. He should eat less salt. - increase blood pressure

2. He must eat less rich foods which contain too much saturated fat. -

increase cholesterol

3. He must eat less. - weight control

4. He should take less sugar. - weight control

5. He must drink alcohol moderately. - increased blood pressure

5. Study the nutritional information of the "Quarter Pounder" and the "Big Mac" and

compare it with the recommended dietary allowance (RDA) for a 17-year-old

teenager.

ADT for 17 years "Quarter Pounder" "BIG MAC"

Energy 10 000kJ 5185kJ 4038kJ

Fat 25g 41.6g 35.6g

Protein 52g 27.7g 27.7g

Sodium 500g 2280g 801.9mg

5.1 Calculate the amount of kJ still available for the teenager after he had a

"Quarter Pounder" for lunch.

4815kJ

5.2 A teenager with a family history of hypertension / high blood pressure should choose

a Big Mac rather than a "Quarter Pounder". Motivate your answer.

The Big Mac has less salt / Quarter Pounder contains the more salt - salt causes hypertension/high blood pressure

5.3 Identify THREE South African dietary guidelines that can be related to the

information in the table above.

1. Be physically active

2. Eat very little fat (no more than 30% of the diet)

3. Meat, fish, chicken, milk and eggs can be eaten daily

4. Use salt sparingly


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ACTIVITY 4 OBESITY: SUGGESTED ANSWERS

1. Name the THREE components that are present in excessive amounts in all fast

foods and processed foods.

Salt, Sugar and Fat

2. Obesity contributes to bad health.

Name THREE diet-related diseases associated with obesity.

Diabetes, Heart diseases, High blood pressure/Hypertension, Cancer

3. Study the examples of breakfast menus for an overweight teenage girl.

MENU 1 MENU 2 MENU 3

Breakfast Breakfast Breakfast

125 ml Cornflakes 125 ml Oats 125 ml Cocoa Pops

1 slice of white toast 1 slice of rye bread 1 slice of brown bread

10 ml Margarine 10 ml Mayonnaise 20 ml Peanut butter

15 ml Marmalade 1 Egg 15 ml Golden syrup

1 cup of Rooibos tea

with 50 of skim milk and

2 teaspoons of honey.

1 cup of hot chocolate

made with cocoa

powder, powdered

coffee creamer and

sugar.

1 cup of black coffee

with sweetener.


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3.1 Keeping the nutritional requirements of a teenager with respect to correcting

obesity in mind, write down ONE positive and ONE negative aspect about the

nutritional value of each menu.

Formulate your answer as follows: (You do not have to redraw the table.)

MENU 1 MENU 2 MENU 3

Negative

aspect

Positive

aspect

Negative

aspect

Positive

aspect

Negative

aspect

Positive

aspect

Too high in

refined

carbohydrates

and will

counter

weight loss

The Rooibos tea

is a good choice

and contains no

caffeine

The honey is a

healthy anti-

oxidant/rich in

anti-oxidants/rich

in nutrients,

vitamins and

minerals

The full cream milk

contains saturated

fats that she must

avoid.

She does not have

to take sugar, it is

refined sugars and

empty kilojoules

Coffee creamers

contain palm oil

rich in saturated

fats and no

essential nutrients.

Rich in

unrefined

carbohydrates

with a low GI

and will make

her feel full for

longer, e.g. oats

and rye bread.

Egg is the

protein that will

make her feel

full for longer.

Low in good

nutrients, e.g.

proteins and

unrefined

carbohydrates

and high in

empty food

e.g. sugar.

Brown bread

and peanut

butter is a

good choice

but there is

too little food

present to

make a

difference.

3.2 The menus above might be better than what this girl had before but they are

far from perfect for losing weight.

(i) THREE food

components that are

missing

(ii) Motivation

Fruit or vegetables/vitamins

and Minerals

which will make her feel full and this provide natural

sugars and fibre that will supply enough energy and

support with digestion.

More lean proteins which will make her feel full for longer.

Fresh water is needed to clean the body, is part of the cells and is

needed for good health.


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ACTIVITY 5 DIABETES: SUGGESTED ANSWERS

According to the Worldwide Diabetes Foundation, “Diabetes is one of the major causes of

premature illness and death worldwide. Non-contagious diseases including diabetes

account for 60% of all deaths worldwide.

1. Name THREE basic symptoms that can be an indication that a person suffers from

diabetes.

1. Excessive thirst

2. Fatigue and weakness

3. Dehydration

4. Frequent urination

5. Significant unexplained weight loss

2. Name TWO groups of people at risk of becoming Type 2-diabetics.

Any obese person of any age.

People in the older age group.(above forty)

3. People diagnosed with diabetes are advised to include low GI food into their diets.

3.1 Explain how low GI food can be beneficial to the diabetic.

Low GI food is beneficial to the diabetic because it releases glucose slowly and

steadily into the bloodstream. This keeps the person full for longer /and without

fluctuation of blood sugar levels or over stimulating the pancreas to excrete more

insulin.

3.2 Identify THREE low-GI foods from the list below that you would recommend a

diabetic should choose to eat.

Full cream milk, pineapple, apple, orange, watermelon and mushrooms

Full cream milk, apple, and mushrooms


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4. Evaluate the suitability of the meal plan below for a person suffering from DIABETES

MELLITUS.

BREAKFAST

2 Fried eggs

4 Strips of bacon

Fried sausage with chutney

2 Slices of white bread

Sweetened yoghurt

Coffee with full cream milk and 3

spoons of sugar

LUNCH

Fried meat (mutton) with white rice

Cauliflower +creamy cheese sauce

Sweet potato

Sweetened fruit juice

DESSERT: Malva pudding with ice

cream

SUPPER

• Steamed fish

• Tossed salad

• 1 Whole grain bread roll

• Tea + low fat milk +sweetener

1. Breakfast and lunch – not suitable. Diabetics should use sugar sparingly.

Sweetened yoghurt, sweet potatoes, malva pudding with ice cream, sweetened

fruit juice contains too much sugar and is not suitable. Supper e.g. Tea with low

fat milk and sweetener; steamed fish – is suitable.

2. The white bread, white rice and malva pudding contain no fibre and is high GI-

foods. Cause blood sugar to rise steeply and fall quickly – is not suitable.

Supper is suitable – include a whole grain bead roll, low GI-food full of fibre.

3. The meal plan contain too little fresh fruit and vegetables. Only tossed salad is

fresh and cauliflower but with creamy cheese sauce.

4. Plan contain three meals – is suitable.

5. Too much protein dishes e.g. :

a. Breakfast: Eggs, sausage, bacon;

b. Lunch: meat; creamy cheese sauce,

c. Supper: fish

6. Cooking methods: too much frying, only fish is steamed.


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ACTIVITY 6

1. Education in health care and a healthy lifestyle can contribute successfully to reducing diet and lifestyle-related diseases.

1.1 Define anaemia.

Is a blood disease caused by insufficient haemoglobin and red blood cells OR Blood has lost its capacity to carry oxygen OR Is a blood condition where there is an abnormal reduction in the number of

red blood cells 1.2 Name TWO possible causes of each of the following lifestyle-related diseases:

atherosclerosis (as a result of high cholesterol) and anaemia.

1.3 Suggest THREE ways that people suffering from these two diseases should

adjust their DIET in order to manage it. Tabulate your answer as follows:

Diet or lifestyle diseases

1.2 Possible causes of the disease

1.3 Adjustments to the diet (No supplements)

A Atherosclerosis as a result of high cholesterol

1. Inherited

2. Lack of exercise

3. Too much fat and

4. Too little fibre in the diet.

5. Overweight or Obese

6. High stress levels.

7. High blood pressure.

1. Reduce the intake of

saturated fat.

2. Increase the intake of fibre

in the diet.

3. Use poly-unsaturated fatty

acids.

4. Include anti-oxidants in the

diet.

B Anaemia

1. Insufficient haemoglobin and

red blood cells.

2. Too little iron in the diet

OR

3. Too little intake of food high

in iron.

4. Too little intake of Vitamin C

to help with absorption of

iron.

5. Menstruation.

1. Increase the intake of red

meat in the diet. / iron-rich

foods.

2. Increase the intake of

apricots, prunes, raisins

(dried fruit) in the diet.

3. Include eggs in the diet.

4. Include Vitamin C in the

diet to aid the absorption of

iron.


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1.4 Explain why the following people are more at risk of developing anaemia.

a) Vegetarians

They do not consume meat/and sometimes meat alternatives therefore no iron/ Vitamin B12 taken in.

b) Adolescent girls They lose iron because they have just started menstruating

Often wrongly believe that red meat is fattening

therefore insufficient iron and Vitamin B12 in the body. 1.5 List FIVE foods that may help with the prevention and control of anaemia.

MEAT SEAFOOD VEGETABLES FRUIT LEGUMES GRAINS OTHER

Organ

meat

(liver,

kidneys,

heart),

red

meat,

chicken,

pork

Oysters,

mussels,

shrimps,

sardines,

fish, tuna

Green leafy vegetables, green beans, peas, pumpkin, sweet potato Cabbage, broccoli, asparagus, tomatoes, pickles, potatoes, mushrooms, squash, red peppers.

Citrus fruit,

strawberries,

kiwi fruit,

apricots,

dates.

blackberries

dried fruit

(raisins

prunes,

apricots)

Dried beans

peas,

peanuts

Bran, wheat germ, oatmeal, enriched rice and pasta, whole wheat enriched bread, Fortified breakfast cereal.

Eggs,

molasses,

peanut

butter

2 Food allergy and food intolerance:

2.1 Explain the difference between a food intolerance and a food allergy.

Food intolerances The body is unable to digest and process food correctly usually due to the lack of

certain enzymes.

OR

An unpleasant reaction to a specific food or ingredients that happen each time

that it is eaten

OR

An adverse reaction to certain foods as there is a chemical ingredient in the food

that the body perceive as poisonous.


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Food allergies

When a person’s immune system generates an antibody response to indigested food

OR

Is the reaction by the immune system to substances in food that is immediate, but

can occur within 72 hours. The immune system reacts to these normally

harmless substances by attacking them as if they were micro- organisms.

OR

It is a reaction to the food that you eat

2.2 Discuss lactose intolerance with reference to the following :

(a) Explain what lactose intolerance is.

1. Lactose intolerance is the inability to digest large amounts of lactose.

2. This inability results from a shortage of enzyme lactase, which is normally

produced in the small intestine.

3. Lactase breaks milk sugar down to glucose which is then absorbed into

the blood stream.

4. If there are too little /insufficient lactase to break down the lactose present

in the small intestines, lactose will move to the colon where it will be

fermented by bacteria.

(b) Symptoms of lactose intolerance.

1. Nausea 2. Cramps

3. Bloating 4. Gas 5. Diarrhoea 6. Halitosis (bad breath )

(c) Guidelines for maintaining a balanced diet while managing lactose

intolerance

1. Avoid all dairy products

2. Read the labels of prepared foods to see if the food contains milk

3. Many foods contain small amounts of lactose, so look out for words

such as whey, curds, milk by-products, powdered milk and fat-free milk

powder

4. Use lactase tablets to replace the lactase that is lacking in the digestive

system. This may enable you to take dairy products without

experiencing any side effects


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3. HIV/AIDS

3.1 Describe how HIV/ Aids sufferers can improve their nutritional status by means of their eating habits.

1. Eat small quantities of food per day, but frequent meals to encourage

absorption of nutrients and to maintain a healthy weight

2. Keep eating during the illness as fever and diarrhoea reduces absorption of

nutrients (protein)

3. Eat nutritious foods/ balanced meals that include all the food groups/ locally

available foods

4. Make starchy foods the basis of most meals/helps to gain weight

5. Meat and dairy products may be eaten daily for strength

6. Eat dried beans, peas, lentils and peanuts to supply protein and soluble fibre

to stop diarrhoea

7. In the early stages include sugar, fats and oils for energy; eat less in the later

stages as fat may cause diarrhoea

8. Use salt sparingly as it raises blood pressure

9. Eat lots of raw fruit and vegetables for vitamins and minerals

10. Preserve nutrients by preparing food correctly

11. Drink lots of clean safe water

12. Do not drink alcohol as it impairs absorption of nutrients 3.2 Discuss the effect of the HIV/ Aids pandemic on South African households.

1. Insufficient income /no income as parents/caregivers/breadwinners are unable

to work/cannot work as they used to.

2. Families have insufficient funds for food and other necessities and available

money has to be spend on medication and caring for the sick.

3. Child headed households; children are not attending school as they are caring

for the sick or looking after younger children.

4. Number of orphaned children taking care of each other.

5. Households have to rely on food parcels and medication from the state

6. Emotional, physical, psychological stress of the circumstances that surrounds them.

activity 1 high cholesterol: sugested answers€¦ · protect us against heart disease. bad...

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