Diet-Related Problems 2

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

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

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

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 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

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

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.

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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