2.3.6

Diet-Related Problems

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Obesity

Eating a bad diet can cause health problems. Obesity is when the body has excessive fat. Approximately a quarter of the UK's adult population suffers from obesity.

Body Mass Index

Body Mass Index

  • Body Mass Index (BMI) can indicate if a person is overweight, obese or extremely obese:
    • Healthy weight: 18.5 - 25.
    • Overweight: 25 - 30.
    • Obese: 30 and 35.
    • Extremely obese: 35+.
  • However, BMI can be misleading because a person with a lot of muscle will weigh a lot (and therefore have a high BMI) even if they have very little body fat.
Causes of obesity

Causes of obesity

  • A diet containing lots of fatty and sugary foods.
  • Eating disproportionately more calories than the number burnt off.
  • Engaging in little to no physical activity.
Consequences of obesity

Consequences of obesity

  • High blood pressure.
  • Cholesterol.
  • Strokes.
  • Coronary heart disease.
  • Increases the chances of developing cancer, type 2 diabetes and other serious health conditions.
  • Joint pains.
  • Common symptoms include fatigue and difficulty breathing.
  • Low self-esteem.

Coronary Heart Disease

Coronary heart disease (CHD) arises when the coronary arteries fill with fatty deposits and narrow. The coronary arteries supply oxygenated blood to the heart.

Causes

Causes

  • High blood pressure.
    • Strains organs and blood vessels.
  • Consuming excessive saturated fats.
  • High salt diet.
  • Smoking.
  • Leading a sedentary (inactive) lifestyle.
    • Exercise helps to keep the cardiovascular system (the heart and blood vessels) healthy.
Consequences

Consequences

  • As it's difficult for blood to pass through the blood vessels smoothly, people may feel a squeezing pain in their chest as well as other parts of the body.
  • If blood clots form, they may block the flow of blood to the heart. If the heart receives insufficient oxygen, the person could suffer from a heart attack.

Anaemia

An iron deficiency can cause anaemia. We need iron to form red blood cells. Red blood cells transport oxygenated blood from the lungs to the rest of the body. People suffering from anaemia have fewer red blood cells than they need. Vitamin C can help with the absorption of iron.

Causes

Causes

  • Consuming too little iron (i.e. not eating enough red meat or dark green leafy vegetables).
  • Women not replacing iron lost in blood during their periods.
  • Pregnant women losing too much iron to the developing foetus.
Consequences

Consequences

  • Symptoms can include:
    • Fatigue.
    • Paleness.
    • Headaches.
    • Heart palpitations.
    • Strange fingernails - often spoon-shaped.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Diet-Related Problems

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    What % of the UK's adult population is obese?Multiple choice
  2. 2
    Someone's BMI can indicate if they are overweight, obese or extremely obese. What does BMI stand for?Multiple choice
  3. 3
    What are the causes of obesity?Fill in the list
  4. 4
    Consequences of obesity:Fill in the list
  5. 5
    What disease is caused by fatty deposits building up in the coronary arteries?Multiple choice
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Diet Modifications

Diet-Related Problems 2