Summary Consumer studies grade 12 Term 2

Trem 2 Consumer studies

Contents
Chapter 9: Nutritional and Food-Related Health Conditions .................................................... 1
Unit 1: Prevention and Management of Nutritional and Food-Related Health Conditions ....... 1
Unit 2: Food Allergies and Intolerances .............................................................................. 13
Unit 3: Eating Disorders .................................................................................................... 21
Unit 4: HIV/AIDS................................................................................................................ 24
Chapter 10: Food-borne Diseases ........................................................................................ 29
Unit 1: Transmission Possibilities in the Food Environment ................................................. 29
Chapter 10: Food-borne Diseases ........................................................................................ 35
Unit 2: Food-borne Diseases ............................................................................................. 35
Chapter 11: Food Additives .................................................................................................. 43
Unit 1: Types of Food Additives .......................................................................................... 43
Unit 2: Safety of Food Additives and Their Influence on Health ............................................ 49
Chapter 12: Food Labelling ................................................................................................... 55
Unit 1: Food labelling as a source of nutritional and other information for product selection 55
Unit 2: Misleading Nutrient Content Claims on Food Labels ............................................... 57
Chapter 13: Food-related Consumer Issues .......................................................................... 59
Unit 1: Issues Impacting the Natural and Economic Environment and Public Health ............ 59




Chapter 9: Nutritional and Food-Related Health Conditions
Unit 1: Prevention and Management of Nutritional and Food-Related Health
Conditions


1.1 Low/High Blood Glucose Levels
Blood Glucose Levels
• Blood glucose level = amount of glucose (sugar) in the blood.
• Normal blood glucose level is about 10 mmol/litre of blood.
• Glucose provides energy for the body.

,Hypoglycaemia (Low Blood Glucose)
Description
• Hypoglycaemia = low blood glucose level.
• Happens when glucose is removed from the blood too quickly.
Causes of Hypoglycaemia
• Skipping meals.
• Not eating enough food.
• Exercising hard or for long periods without eating extra food.
• Eating high-fat or high-GI foods that cause a rapid increase and sudden drop in blood
sugar.
Symptoms
• Hunger.
• Shaking.
• Sweating.
• Feeling cold.
• Headaches.
• Convulsions in severe cases.
Prevention and Management
• Eat regular meals.
• Eat slow-release/low-GI carbohydrates.
• Keep blood glucose levels stable.


Glycaemic Index (GI)
Definition
• GI measures how quickly carbohydrate foods raise blood glucose levels.
• Scale from 1–100.
Low-GI Foods (1–55)
• Release glucose slowly.
• Keep blood sugar stable.
Examples
• Seed loaf.
• Rye bread.
• Legumes.

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, • Baked beans.
• Sweet potato.
• Some fruits.
• Salad vegetables.
High-GI Foods (70+)
• Release glucose quickly.
• Provide instant energy.
Examples
• White bread.
• Brown bread.
• Whole wheat bread.
• Biscuits.
• Sweets.
• Rice cakes.
• Sports drinks.


Hyperglycaemia (High Blood Glucose)
Description
• Hyperglycaemia = high blood glucose levels.
• Caused when sugar builds up in the blood instead of being converted into energy.
• Common in diabetes.


Diabetes Mellitus
Description
• A disease where the body:
o does not produce insulin, OR
o cannot use insulin properly.
• Insulin helps turn sugar into energy.
• Without insulin, sugar stays in the blood.




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, Type 1 Diabetes
Description
• Usually occurs in children and young adults.
• Pancreas cannot produce insulin.


Causes
• Damage to pancreas cells.
• Pancreas unable to make insulin.
Symptoms
• Excessive weight loss.
• Excessive thirst.
• Excessive hunger.
• Frequent urination.
• Low energy levels.
• Digestive problems.
Complications if Untreated
• Blindness.
• Kidney disease.
• Nerve disease.
• Coronary heart disease.
• Heart attacks.
• Strokes.
Management and Prevention
• Daily insulin injections.
• Healthy diabetic diet.
• Regular exercise (at least 30 minutes most days).
• Monitor blood glucose regularly.
• See a dietician.
Healthy Eating for Type 1 Diabetes
• Eat lean protein:
o Fish.
o Poultry.


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