2.3.7

Diet-Related Problems 2

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Diabetes

Diabetes is a condition that causes a person's blood glucose levels to run too high. There are two forms - type 1 and type 2 - but you only need to know about type 2.

Type 2 diabetes

Type 2 diabetes

  • The hormone insulin, which lets glucose be absorbed by body cells, is made in the pancreas.
  • If blood glucose levels become too high, the pancreas releases insulin to lower blood glucose levels.
  • Type 2 diabetes is a condition that causes a person's blood glucose levels to become too high. This happens either because the pancreas is unable to produce sufficient insulin, or because the body resists the insulin produced.
Causes

Causes

  • Common causes of type 2 diabetes include being obese or overweight.
    • Eating a diet containing too much sugar can cause someone to become obese.
  • People are more likely to develop type 2 diabetes if you have a family history of the disease.
Consequences

Consequences

  • Diabetics can often feel fatigued or thirsty.
  • Long-term health issues include bad eyesight, kidney failure, cardiovascular diseases, nerve ending damage and blood vessel damage.

Diet Affecting Bones and Teeth

Nutrient deficiencies can lead to skeletal diseases.

Rickets

Rickets

  • Rickets is a skeletal disorder that children can suffer from if they don't get enough calcium or vitamin D.
  • Rickets causes bones to weaken and soften. Sufferers may experience bone pain and are more likely to fracture bones.
  • Rickets can also lead to physical deformities, such as stunted growth, bowed legs and an abnormally large forehead.
Tooth decay

Tooth decay

  • Plaque is a bacteria-filled sticky substance. It forms on our teeth as a result of leftover food.
  • The bacteria in the plaque feed on sugars, forming acids that wear down tooth enamel and can lead to tooth decay.
  • Methods of preventing tooth decay include brushing teeth twice daily with fluoride toothpaste and cutting down on foods with high sugar content, fruit juices and fizzy drinks.
Osteoporosis

Osteoporosis

  • A type of bone disease, osteoporosis causes bones to weaken and become brittle. Bones are more likely to break.
  • Elderly people are more likely to suffer from osteoporosis as we lose bone density with age. Women who have gone through menopause tend to lose bone density very quickly.
  • Methods for preventing osteoporosis include doing weight-bearing and muscle-strengthening exercises and eating vitamin D or calcium-rich foods.
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 2

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

  1. 1
    What condition causes a person's blood glucose levels to run too high?Multiple choice
  2. 2
    Which hormone lets glucose be absorbed by body cells?Multiple choice
  3. 3
    What are the long-term health consequences of diabetes?Fill in the list
  4. 4
    Which of the following are potential long-term health consequences of diabetes?True / false
  5. 5
    Regulation of Blood GlucosePut in order
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Diet-Related Problems

End of Topic Test - Nutritional Needs & Health