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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
CONSUMER STUDIES GR 12 DIET RELATED HEALTH CONDITIONS CONSOLIDATION TASKS
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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
CONSUMER STUDIES GR 12 DIET RELATED HEALTH CONDITIONS CONSOLIDATION TASKS
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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
CONSUMER STUDIES GR 12 DIET RELATED HEALTH CONDITIONS CONSOLIDATION TASKS
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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.