Philadelphia Private School

Term II Exam
Revision Pack 2018/2019

Subject: Nutrition
Grade: 11

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Part 1 Life style diseases:
1. What are lifestyle diseases?

It is a disease caused by unhealthy behavior.

2.What are controllable factors leading to lifestyle diseases? List some

examples.

 diet and body weight

 daily levels of physical activity
 level of sun exposure
 smoking and alcohol abuse

4. What are uncontrollable factors leading to lifestyle diseases? List all 4 of

them.

1.age
2.gender

3. ethnicity

4.Heredity (family

5. What are cardiovascular diseases (CVD)?

The leading cause of death result from progressive damage to heart and
blood vessels

6. What are the 4 most common cardiovascular diseases? Describe each

briefly:

1.high blood pressure (the “silent” killer)

2.Atherosclerosis
(hardening / blockage of arteries) is a disease in which fatty materials build up
on artery walls. This can block blood flow or release clots that cause strokes or
heart attacks

3.stroke: are sudden attacks of weakness or paralysis that occur when blood
flow to an area of the brain is interrupted.

4.heart attack: caused by a blockage of the coronary arteries that carry blood
into the heart

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 6. What are some things you can do to prevent cardiovascular disease?

 reducing saturated fats, cholesterol, and salt

 maintaining healthy weight
 avoid tobacco
 do cardiovascular exercise regularly

7. What is cancer?

Uncontrolled cell growth

8. What is the difference between benign tumors and malignant tumors?

5. Malignant tumor: a mass of cells that invades and destroys normal

tissue.
6. Benign tumor: an abnormal but usually harmless cell mass.

9.list types of cancers

Breast, prostate, respiratory, colon, skin, ovarian

10.What causes cancer?

5. Inheriting damaged or mutated genes can increase your chance of

getting cancer.
6. Environmental effects—coming in contact with carcinogens
(cancer causing agents) throughout your life

11.How to prevent cancer?

5. Don’t smoke
6. Limit overexposure to UV radiation
7. Eat less saturated fats
8. Eat more fruits, vegetables & fiber
9. Exercise & maintain a healthy weight
10. Get regular medical checkups

12.Other methods for detecting Cancer include:

• self-exams
• biopsies (tissue samples)
• x rays
• MRI
• blood and DNA tests

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 9.What is diabetes?

It is Disorder in which cells are unable to use (remove) glucose from the
blood, resulting in high blood-glucose levels & high levels of harmful toxins.

10. What is insulin? What is the association between insulin and diabetes?

• a hormone produced in the pancreas that allows cells to remove (use) glucose
from the blood.

11. What is the difference between Type 1 diabetes and Type 2 diabetes?

• Type 1 diabetes (juvenile onset):

• the pancreas does not produce enough insulin.

• Type 2 diabetes (adult onset):

insulin is produced, but the body’s cells fail to respond to the insulin

• Gestational diabetes is high blood sugar that develops during pregnancy and
usually disappears after giving birth. It can occur at any stage of pregnancy,
but is more common in the second half.

12. Can diabetes be prevented? If so, how?

Type 1 (juvenile onset): the pancreas does not produce enough insulin.

• Currently no way to prevent Type 1

But diabetes type 2 van be prevent by the following :

A. Exercise regularly
B. Maintain a healthy weight
C. Eat a healthy diet
D. Avoid tobacco products

diabetic coma is a loss of consciousness that happens when there is too much
blood sugar and too many toxic substances in the blood

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 Detecting and Treating Diabetes

• Doctors use urinalysis, glucose-tolerance tests, insulin tests, and other

kinds of tests to detect diabetes.

Part 2 functional food:

1. What are free radicals?

Free radicals are unstable molecules that can damage the cells in your body
which causes diseases such as cancer

2.what are the causes of free radicals?

These substances include fried foods, alcohol, tobacco smoke, pesticides, air
pollutants, and many more. Free radicals can cause damage to parts of cells
such as proteins, DNA

3. How do you get rid of free radicals in your body?

1. Eat foods high in antioxidants. The best way to fight free-radicals is
with antioxidants found in vegetables, some grains and a few carefully chosen
animal products. ...
2. Buy organic produce to avoid toxic pesticides
3. Eat organic or local, grass-fed meat

4.how does antioxidants fight free radicals?

Antioxidants are able to give an electron to a free radical without becoming

destabilized themselves, thus stopping the free radical from damaging the
cell itself.

4. What is functioning food?

a food that can help to promote health in humans

5. What are antioxidants?

natural chemicals found in foods that helps to prevent degradation due to

free radicals

• Many foods may be considered functional foods:

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 o Catechins in black and green tea reduce risk of
cancer
o Lycopene in tomatoes and products reduce risk
for cancer
o Yogurt and fermented dairy products contain
probiotics which may improve gastrointestinal
health
o Garlic has sulfur compounds that reduce risk for cancer and heart
disease

o Oats and oat-containing foods, with soluble fiber beta glucan, reduce
cholesterol level

o Soy has phytoestrogens called isoflavones.

o Phytoestrogens or dietary estrogens are naturally occurring

compounds found in plants. Many of these plants are already part of a
person's diet. Estrogen is a hormone released in a woman's body that
regulates her menstrual

Part III Microorganism and food safety

Foodborne disease

is any illness resulting from the consumption of food contaminated with one or more
disease-producing agents( bacteria, parasites, viruses, fungi and their products toxic
substances

• Two primary types

– Food infection: due to presence of living organism

– Food poisoning due to presence of toxins

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Types of micro-organisms

 Bacteria – Living single celled microorganisms that can be spread by food,

water, wind, insects
 Parasites – An organism that grows, feeds or lives on or in another organism.
 Protozoa is a single-celled, either free-living or parasitic.
 Viruses – Viruses are much smaller than bacteria. When viruses are in a food,
they do not replicate or increase in number
 Yeast – A single celled organism. Yeasts are typically larger than bacteria.
They are used to make wine, beer, and bread

 Molds – These organisms have many cells that make up a tangled mass of
thread like structures. Some molds are used in food processing such as the
manufacturing of Blue cheese

Note: Clonal Expansion of Microbes every 20 minutes

Ways to Encounter Microbes

• Air

• Water

• Food

• Feces

• Soil

• Person to person interactions

 Contamination – The presence of pathogenic microorganisms or harmful

substances in food.

 Foodborne Illness – Disease that is caused by pathogenic microorganisms

in food.

 Incubation period – The time period from when a person consumes the
contaminated food until they develop symptoms of illness.

 Microorganism -- A very small life form. Bacteria, viruses, parasites,

yeasts, and molds are types of microorganisms

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  Cross contamination- the process by which bacteria or other
microorganisms are transferred from one object to another.

Food borne infections vs. intoxication

Infections Intoxications

Caused by • Bacterial / Viral / parasite toxins (natural / preformed

bacterial / chemical

Incubation hours to days minutes to hours

period-

Communicable • spreads from person to person • Not communicable

Factors Inadequate cooking, cross • Factors-inadequate cooking,

contamination improper handling
temperatures

Symptoms – Diarrhea, nausea, vomiting Vomiting, nausea, diarrhea,

Example of bacteria

Salmonella Bacteria that caused by uncooked meat or seafood.

The incubation period is typically 6–72 hours; while atypical, illness has been
documented even 14 days after exposure

Symptoms :acute diarrhea, abdominal pain, fever, and sometimes vomiting.

Staphylococcus causes most infections

Incubation Period for foodborne Staphylococcal disease is 1-6 hours

Symptoms: Nausea and vomiting. Diarrhea. Dehydration. Low blood pressure

Example of viruses

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Mad cow disease ; A human version of mad cow disease called variant Creutzfeldt

Jakob disease(vCJD) is believed to be caused by eating beef products contaminated

with central nervous system tissue, such as brain and spinal cord, from cattle infected
with mad cow disease.

• Prions are tiny proteins that, for some reason, fold over in a way that damages
healthy brain cells. You can have them for many years before you notice any
symptoms

• Example of prion disease:

• mad cow disease

• Zoonotic disease: disease is directly transmitted from animals to humans

through media such as air (influenza) or through bites and saliva (rabies)

• Example: bird flu.

Part 4 Food Issues :Consumer Awareness

How food can be handle to prevent food borne illness?

 Store Foods Properly

 Cook Foods Properly
 Handle Raw Foods Properly
 Handle Cooked Foods Properly

What is Temperature zone?

 Temperature is important for microbial growth.

o The danger zone is: 40º to 140ºF (4Cº-60Cº).

o The closer to the mid point, the faster the growth!

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Chilling, freezing, heating (cooking, pasteurizing, canning, sterilizing) can minimize
microbial growth

3.What is the right condition for microbial growth?

• Water is important for microbial growth.

– Dehydration is a method of controlling microbial growth.

• Protein is important for microbial growth.

– Protein-rich foods are common carriers of pathogenic

bacteria.

• The pH of a food affects microbial growth.

Acidic and alkaline foods do not support bacterial growth

• Food Preserved by :

• Sugar and salt, sodium benzoate in margarine, calcium propionate in bread,

and sorbic acid in cheese wrappers to control mold are all examples of
chemicals that minimize microbial growth

Modified Atmosphere Packaging: minimizes the amount of oxygen in the

environment.

– Oxygen is usually replaced with carbon dioxide & nitrogen

– Controls oxidative enzymes

Conventional food vs organic food

• Conventional plant practices commonly use pesticides, nitrogen fertilizers,

genetically modified organisms (GMO), and irradiation.

• Conventional animal practices commonly use hormones, antibiotics,

conventionally produced feed..

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 • Organic food: farmers use renewable resources and conserve soil and water to
enhance environmental quality for the future.  Nitrogen in soil is maintained
by composting and the action of decomposers.

What is genetic engineering?

Genetic engineering, also called genetic modification or genetic

manipulation, is the direct manipulation of an organism's genes to improve
and develop the crops by delaying the ripening process or fight infection and
disease

Example of genetic engineering(note: just know the steps briefly no need

to go through details)

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Genetic Engineering of Food

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