Diet-Related Problems

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 (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

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

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

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

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.

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

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

Symptoms can include:
- Fatigue.
- Paleness.
- Headaches.
- Heart palpitations.
- Strange fingernails - often spoon-shaped.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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