HFT

• Explain at three ways in which a balanced and varied diet benefits health

  F: A balanced and varied diet will include enough fruit and vegetables to ensure a sufficient intake of all the antioxidant vitamins A, C and E

  C: which combine to reduce the risk of some cancers

  
  

  F: A balanced and varied diet will provide the right amount of water and dietary fibre to aid digestion

  C: which prevents constipation and bowel disease

  
  

  F: A balanced and varied diet will provide the right amount of energy for activities and so help prevent excess weight gain

  C: which helps prevent you becoming overweight and obese later in life
• Functions of Protein

  Required for the growth, repair and maintenance of body cells and tissues.

  
  

  Provides a secondary source of energy.
• Functions of Carbohydrates

  To supply energy for all body functions and activities.

  
  

  To supply energy to help maintain normal body temperature.
• Functions of Fat

  Concentrated source of energy

  
  

  Provide essential fatty acids & fat soluble vitamins ADE&K

  
  

  Forms an insulating layer underneath the skin for warmth.
• Functions of Omega 3

  Reduces the risk of blood clots forming, so reducing the risk of a heart attack.

  
  

  Reduce the incidence of rheumatoid arthritis.

  
  

  Needed for brain development in babies
• Functions of Omega 6

  Needed for brain development in babies.
• Functions of Vitamin A and Sources

  Required to make visual purple, which aids vision in dim light

  
  

  Keeps mucous membranes in the eyes, lungs and digestive tract moist

  
  

  One of the antioxidant vitamins that helps to prevent cancer and heart disease

  
  

  Maintenance of healthy skin

  
  

  Required for the normal growth of children

  
  

  Sources:

  Milk

  Oily fish- SMASH

  Liver

  Orange and red-coloured fruit and vegetables
• Functions of Vitamin B Complex and Sources

  Releases energy from foods

  
  

  Needed for normal growth in children

  
  

  Sources:

  White and Wholemeal bread

  Fortified breakfast cereals

  meat , liver and kidney
• Functions of Folic Acid and Sources

  Helps to reduce the risk of neural tube defects such as spina bifida in unborn babies

  
  

  Required to form healthy red blood cells

  
  

  Sources:

  Broccoli, Brussels sprouts, spinach

  Liver

  Fortified breakfast cereals
• Functions of Vitamin C and Sources

  Aids the absorption of iron so prevents anaemia

  
  

  Helps prevent infections

  
  

  Helps cuts and wounds to heal

  
  

  Antioxidant vitamin that helps to prevent cancer and heart disease

  
  

  Sources:

  Citrus fruits

  Blackcurrants

  Broccoli & brussel sprouts

  Potatoes
• Functions of Vitamin D and Sources

  Must be present so that calcium is absorbed

  
  

  Acts with calcium and phosphorus to form strong bones and teeth

  
  

  Sources:

  sun's ultra-violet rays reacting on the skin

  oily fish

  Egg yolk

  Fortified breakfast cereals
• Functions of Vitamin E and Sources

  Helps maintain cell membranes

  
  

  One of the antioxidant vitamins that helps to prevent cancer and heart disease

  
  

  Sources:

  Vegetable oils

  Nuts

  Margarine

  Eggs

  Fortified breakfast cereals
• Functions of Calcium and Sources

  Combines with phosphorus to make calcium phosphate, which is the chief material that gives hardness and strength to bones and teeth.

  
  

  Required to build bone mass until around the age of 30

  
  

  Helps blood to clot after an injury.

  
  

  Milk, cheese, yoghurt

  Tinned fish with bones

  Dried fruit

  Nuts and seeds

  Green leafy vegetables

  Fortified white bread
• Functions of Phosphorus and Sources

  Combines with calcium to make calcium phosphate, which is the chief material that gives hardness and strength to bones and teeth.

  
  

  Essential for the production of energy in the body by releasing energy from the cells.

  
  

  Fish

  Cereal products

  Milk, cheese, eggs

  Meat and meat products
• Functions of Iron and Sources

  Needed for the production of red blood cells to prevent anaemia

  
  

  Needed to produce haemoglobin which gives red blood cells their colour - haemoglobin transports oxygen around the body

  
  

  Red meat, especially liver, kidney and corned beef

  Fortified flour and bread

  Green leafy vegetables

  Dried fruit
• Functions of Sodium and Sources

  Essential for maintaining the correct fluid balance in the body

  
  

  Required for correct muscle and nerve activity - too low an intake can result in muscle cramps

  
  

  Table salt.

  Bacon.

  Cheese.

  Some savoury snacks, eg crisps.

  Canned foods.
• Functions of Water and Sources

  Required for all bodily fluids e.g. blood

  
  

  Required to regulate body temperature through perspiration

  
  

  Assists with the removal of waste products by being absorbed by dietary fibre

  
  

  Drinking water

  Fruit and vegetables

  Tea

  Fruit juices

  Soups
• Functions of Fibre and Sources

  Fibre absorbs water making faeces soft and bulky to aid removal so preventing constipation

  
  

  Fibre helps to give the body a feeling of fullness which can prevent snacking of high fat and sugar foods so preventing obesity

  
  

  Fibre can reduce LDL cholesterol in the blood which can reduce the risk of coronary heart disease

  
  

  Fruit and vegetables with skins on

  Wholegrain cereals

  Brown rice and pasta

  Wholemeal bread

  Pulses~ beans, lentils, peas
• Interrelationship between Calcium, Phosphorus and Vitamin D

  F: Calcium and phosphorus make calcium phosphate which gives bones and teeth their hardness.

  C: so strength of bone mass will be maintained to reduce the risk of osteoporosis

  
  

  F: Absorption of calcium is controlled by vitamin D, it must be present for calcium to be absorbed

  C: because a diet lacking in Vitamin C results in poo absorption of calcium so can cause osteoporosis in adults or rickets in children
• Interrelationship of Iron, Folic Acid and Vitamin C

  F: Vitamin C is required to change iron into its more easily absorbed form from ferric iron to ferrous iron

  C: so an adequate supply of red blood cells can be produced in the body so reducing the risk of anaemia

  
  

  F: If iron is lacking then folic acid can be used to produce red blood cells.

  C: so an adequate supply of red blood cells can still be produced to reduce the risk of anaemia
• Effects of a diet too high in dietary fibre

  F: dietary fibre binds with IRON/CALCIUM hindering its absorption as it is removed from the body

  C: so the lack of RED BLOOD CELLS/STRONG BONE MASS can lead to ANAEMIA/OSTEOPOROSIS

  
  

  F: a high dietary fibre diet contains phytic acid which removes IRON/CALCIUM from the body

  C: so the lack of RED BLOOD CELLS/STRONG BONE MASS can lead to ANAEMIA/OSTEOPOROSIS
• Effects of storage on nutrients

  Fats and fat soluble vitamin A

  Fats become rancid due to oxidation which is accelerated by light. Store in a fridge and out of direct light to prevent oxidation

  
  

  Vitamin B

  Deteriorates quickly in light so should be stored in dark conditions

  
  

  Vitamin C

  Lost through oxidation and enzyme action so should be bought as fresh as possible and stored in the fridge as this slows down oxidation
• Effects of preparation

  Vitamin C

  Vitamin C is a water soluble vitamin so is should not be soaked in water

  An enzyme called oxidase is activated by chopping and peeling so fruit and vegetables should be peeled thinly and a sharp knife should be used to avoid damage to the cells releasing the enzyme
• Effects of cooking

  Vitamin B complex

  Water soluble vitamins destroyed with continued heating so quick methods of cooking should be used, such as steaming, microwaving and stir frying

  
  

  Vitamin C

  Water soluble vitamin destroyed by continued heating. It can be lost with reheating and food being kept hot.

  Foods rich in vitamin C should be cooked for the minimum time possible and served immediately. They should avoid being cooked in water.
• Q: Explain the impact on health of having Obesity (3)

  F: A high sugar diet will increase energy intake which contributes to weight gain, if this diet continues it can result in obesity.

  C: Therefore, this weight gain increases the need for insulin. The pancreas cannot then produce enough insulin so blood sugars are not broken down and the risk of type 2 diabetes increases.

  
  

  F: Fast foods and convenience foods are popular and have a high energy content which if not used in physical activity will be stored as fat.

  C: The excess fat stored will result in obesity which can result in high blood pressure

  
  

  F: A diet high in saturated fat can result in obesity

  C: Therefore, as saturated fat contain LDL cholesterol it will be left on the artery walls resulting in coronary heart disease
• Fruit & Vegetables

  increase to least 5 portions per person per day (> 400g per day)
• Oily Fish

  increase to one portion per person (140g) per week
• Fibre

  increase in average consumption of fibre to 30g/day.
• Total Carbohydrate

  maintained at an average of 50% of total dietary energy
• Red Meat

  pegged at around 70g per person per day.
• Calories


  A reduction in calorie intake by 120 kcl/person/day
• Free Sugars


  reduce to no more than 5% of total energy.
• Salt


  reduce to 6g per day
• Saturated Fats

  reduce to no more than 11% of food energy
• Total Fat


  Average intake of total fat to reduce to no more than 35% of food energy
• Evaluate how manufacturers are helping consumers meet current dietary advice, in relation to:

  (i) Fruit and vegetables

  (ii) Red meat intake.

  F:Manufacturers have produced ready washed and prepared fruit and veg bags

  O; these are suitable

  C; as consumers may be encouraged to meet the goal of increasing fruit and vegetables to 5 portions per day (400g) as the product will save them time.

  
  

  F:Manufacturers have produced ready washed and prepared fruit and veg bags

  O; these are unsuitable

  C; As although consumers may be able to meet the goal of increasing fruit and vegetables to 5 portions per day (400g) this product will result in a loss of food preparation skills.

  
  

  F:Manufacturers have produced red meat alternatives such as quorn mince

  O; these are suitable

  C; as consumers will find it easier to maintain their red meat consumption at 70g per person/day as they can use this to replace red meat in meals like chilli con carne.
• Explain the impact on health of having Coronary heart disease

  F: A diet high in saturated fat will raise LDL cholesterol causing a build up on the artery resulting in blood clots

  C: Therefore, Blood clots forming in the artery can result in blockages preventing oxygen getting to the brain resulting in strokes

  
  

  F: A diet high in saturated fat will raise LDL cholesterol causing a build up on the artery resulting in blood clots

  C: Therefore, Narrowed arteries may struggle to deliver enough oxygen-rich blood to the heart. The heart is starved of oxygen, which can lead to angina.

  
  

  F: A diet high in saturated fat will raise LDL cholesterol causing a build up on the artery resulting in blood clots

  C: Therefore, Blood clots forming in the artery can result in blockages preventing oxygen getting to the heart resulting in heart attacks.

  
  

  F: A diet high in complex carbohydrates will make the consumer feel fuller for longer so will reduce snacking on high fat and sugary foods

  Consequence: So less LDL cholesterol will build up on the artery wall so reducing the risk of coronary heart disease

  
  

  F: A diet high in complex carbohydrates will reduce the amount of LDL cholesterol in the blood

  C: So less LDL cholesterol will build up on the artery wall so reducing the risk of coronary heart disease
• Explain two factors that may cause dental caries (2)

  F: A diet high in sugar can cause dental caries.

  C: As the bacteria in the mouth will feed on the sugar producing acids that destroy the enamel of the tooth resulting in dental caries.

  
  

  F: A diet low in vitamin D can cause dental caries.

  C: As calcium can't be absorbed properly without Vit D so calcium phosphate won't be produced making the tooth enamel weak and prone to dental caries.
• Concept Generation

  F: This is the stage where you look at existing products, think of new ideas and find gaps in the market.

  C: This benefits the manufacturer as it allows them to move forward with the development and make something new that the public hasn't seen
• Concept Screening

  F: This is the stage where the manufacturer discards ideas that could be costly, develops a specification and takes the best ideas forward

  C: This benefits the manufacturer as it allows them to focus on one product