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Diet and nutrition

Discussion in 'Past Exam Papers' started by chiufrances, Feb 23, 2005.

  1. chiufrances

    chiufrances New Member

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    Does anyone know the answer for the following quesitons:

    1. Which foods are most likely to harbour bacteria?
    A. Poultry, eggs
    B. Fruit, vegtables
    C. Fish, milk
    D. Lentils, soya beans

    2. What could a deficiency of copper lead to?
    A. Diabetes
    B. Parkinson's disease
    C. Schizophrenia
    D. Cancer

    3. Stress causes the depletion of which minerals?
    A. Potassium and sodium
    B. Zinc and Magnesium
    C. Copper and chromium
    D. Selenium and iron

    4. A high sodium diet increases the need for:
    A. Selenium
    B. Calcium
    C. Potassium
    D. Magnesium

    5. What could high levels of pollutants cause?
    A. Constipation
    B. Low blood pressure
    C. Diarrhoea
    D. High blood pressure

    6. Which of the following foods should you advise your client to avoid when suffering from irritable bowel syndrome?
    A. Eggs and poultry
    B. Red meat and sweet potatoes
    C. Excessive intake of wheat-bran and under-ripe fruit
    D. Carrots and bananas

    7. What type of diet should a type 2 diabetic client be advised to follow?
    A. A diet of foods highin saturated fats,low in simple sugars
    B. A diet of foods high in saturated fats, high in simple sugars
    C. A diet of foods low in saturated fats, high in simple sugars
    D. A diet of foods low in saturated fats, low in simple sugars

    Many thanks.
    Frances
     
  2. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hi Chid ,

    In relation to your questions about this course - here it goes

    This course is a level 3 ITEC Diploma in Diet and Nutrition for Complementary Therapists

    Guided learning time is 100 hours - Pre-requisite - students must hold an Itec Diploma in a Complementary therapy or Itec Diploma in Body Treatments or equivalent.

    This course replaced the old ITEC Sports Nutrition

    Its a very interesting course giving you an in depth knowledge of nutrition, supplements, conditions and treatments through nutrition.

    Areas that are covered :
    The digestive system,
    Functions of water in the diet
    Carbohydrates
    Fats
    Cholesterol - suitable unsuitable foods, implications
    Proteins, Awareness of current debates - high protein diet and mineral loss
    Vitamins & Minerals, functions, sources, signs of deficiencies, over consumption - dangers
    Food processing
    Nutritional value of foods
    Diet & cancer
    Refined & unrefined foods , medical conditions arising & additional supplements
    Anti-nutrients, tea coffe smoking medication, medical conditions that can arise
    Enviromental pollutants, how they affect the body, illness
    Gluten intolerance
    Dairy intolerance
    Nut intolerance
    Attention Deficit Disorder & additives
    Obesity
    Eatting disorders & deficiency
    Glucose imbalance / hypoglycaemia - balancing your blood sugar/ The GL diet
    Diabetes type 1 & 2 suitable food intake
    Timing of meals
    Common ailments and related nutritional imbalance
    Plastics and medical conditions that can arise from use
    Organic foods
    Genetic engineering


    As with all Itec paper it is 60% to pass,

    The paper is broken down to :
    5 questions on the digestive system and foods
    15 questions on Nutrients and Antinutrients
    5 questions on Conditions, allergies and intolerances

    A total of 25 questions to be answered in 30 minutes


    Case studies are also required
    5 case studies based on common ailments or conditions with a consultation, current food log, new improved diet for 14 days, feed back ect. marked as pass/ fail


    I would strongly advise this course, it will make you think twice about what you put in your mouth, you will become much more healthly and will be able to offer nutritional advice.

    Recommended reading Optimum Nutrition Bible by Patrick Holford

    Any other questions give us a shout

    Rj :)










     
  3. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hey Ducky,:)

    There is a shortage of nutrition questions to prepare you guys for this exam we are still very much in the dark, I have been teaching it since it started up, and have built up my own bank of questions..................

    Here are a few questions which I give to students to prepare them for the exam, some of them are in a slightly different layout as I also cover other nutrition classes with different exam bodies.
    I hope they are of some help?. Try and work out the answers - if you are stuck on any give me a shout - I'll let you know which is the correct answer! Best of luck ! - Ps sorry if there are spelling mistakes !!!!!!!


    General Nurtition
    Q1. The digestion of protein begins in the :
    · Mouth
    · Duodenum
    · Ileum
    · Stomach

    Q.2 Which enzyme is responsible for the conversion of fats into fatty acids and glycerol ?
    · Lipase
    · Amylase
    · Maltase
    · Lactase

    Q3. The conversion of glucose into glycogen is controlled by the hormone ?
    · Oxytocin
    · Thyroxin
    · Insulin
    · Adrenalin

    Q4. The liver stores:
    · Vitamins A & D
    · The anti anaemic factor
    · Iron
    · Glycogen

    Alternatives
    A) 2.3 only
    B) 3.4 only
    C) 1.2.3. only
    D) 1.3.4 only
    E) all of the above


    Q5. Indicate the food source in which the vitamin is found, by writing the letter of the vitamin to the left of the food s
    ource. Each vitamin can only be used once:

    Fish oil vitamin A
    Milk/dairy Vitamin B1
    Wholegrains/ nuts Vitamin C
    Vitamin D
    Q6. Which of the following are classified as a nutrient ?
    · protein 1
    · fat 2
    · minerals 3
    · water 4

    Alternatives
    A). 1.2
    B). 1.4
    C). 2.3
    D). 1.2.3
    E). 1.3.4


    Q7. Carbohydrates are needed in the diet in order to:
    · give bulk to the diet
    · prevent constipation
    · provide the body with energy
    · repair worn out and damaged tissue

    Q8. Which of the following foods had the lowest calorific value per gram ?
    · Full milk
    · Cheddar cheese
    · Eggs
    · Butter

    Q9. The mineral essential for the clotting of blood is?
    · Calcium
    · Magnesium
    · Iron
    · Zinc

    Q10. The vitamin essential for healthy teeth is:
    · Vitamin C
    · Vitamin A
    · Vitamin K
    · Vitamin D

    Q11. Which of the following factors particularly contribute to the formation of cellulite?
    · Tea / coffee
    · Foods high in carbohydrates
    · Alcohol
    · Food high in protein

    Q12. Foods high in cholesterol include:
    · French dressing, burger relish
    · Soya milk, porridge oats
    · Lamb’s liver, prawns
    · Olive oil, corn oil

    Q13. Which enzyme does hydrochloric acid activate?
    · Rennin
    · Lactase
    · Trypsin
    · Pepsin

    Q14. Which of the following could be symptoms of diabetes?
    · Increased thirst, frequent urination
    · Impulsiveness, aggressiveness
    · Disturbed behaviour , over activity
    · Dizziness, hunger

    Q15. What are vitamins?
    · Building materials for the body
    · Energy providers
    · Essential organic substances
    · Essential fatty acids

    Q16. Fat soluble vitamins include?
    · B6, B12
    · B2. B3
    · D.A
    · B1.folic acid

    Q17. Ingestion takes place in the:
    · Stomach
    · Mouth
    · Small intestine
    · Large intestine

    Q18. Define coeliacs disease:
    · Intolerance to proteins
    · Intolerance to dairy
    · Intolerance to zinc
    · Intolerance to gluten

    Q19. The action of pepsin is to:
    · Curdle milk
    · Breakdown proteins to peptones
    · Breakdown polypeptides into amino acids
    · Breakdown polysaccharides to disaccharides

    Q20. A deficiency in vitamin K is:
    · Anaemia
    · Lack of energy
    · Haemorrhage
    · Slow wound heeling

    Q21. Excessive intake of simple sugars could result in:
    · Anorexia
    · Obesity
    · Constipation
    · Diarrhoea

    Q22. The symptoms of hypoglycaemia include:
    · Increased thirst, frequent urination
    · Impulsiveness, aggressiveness
    · Disturbed behaviour , over activity
    · Dizziness, hunger

    Q23. Sources of magnesium include
    · Lamb’s kidneys, dried mushro
     
  4. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hey guys I have some more questions!!![sm=angel-smiley-027.gif]

    macronutrients carbohydrate, proteins revision questions


    Q.1 What is the main function of carbohydrate food?
    a. heat
    b. energy
    c. repair
    d. to produce enzymes

    Q2. What is a disaccharides?
    a. a pair of diasaccharides joined together with the loss of a water molecule
    b. a pair of monosaccharides joined together
    c. a pair of monosaccharides joined together with the loss of water molecule
    d. a pair of polysaccharides joined together

    Q3. Which of the following is classed as dietary fibre?
    a. monosaccharides
    b. Starch
    c. Glycogen
    d. Non starch polysaccharides

    Q4. Which enzyme helps break down starch in the mouth?
    a. lactase
    b. lactose
    c. amylase
    d. amylose

    Q5. Glucose is the end result of the breakdown of which nutrient ?
    a. protein
    b. fats
    c. carbohydrates
    d. minerals

    Q6. How many essential amino acids are there that needed by an adult?
    a. 6
    b. 7
    c. 8
    d. 9

    Q7. Which of the following is not a function of protein?
    a. muscle repair
    b. muscle replacement
    c. hormones and enzymes
    d. reduce lDL levels

    Q8. Which vitamin do you not need in protein sythesis?
    a. vitamin K
    b. vitamin b5
    c. viatmin b12
    d. vitamin b6

    Q9. What particular amino acid is often low in a vegetarian?
    a. threonine
    b. tryptophan
    c. valine
    d. lysine

    Q10. Which essential amino acid is needed in the body for the synthesis of vitamin B 3 and serotonin, which has a calming, sedating effect helping to control your mood and sleep patterns?
    a. threonine
    b. tryptophan
    c. methionine
    d. phenylalanine



    * easy way to learn the essential amino acids -
    1. isoleucine - i saw lucy
    2. leucine - lucy
    3. lysine - lie seen
    4. methionine - my thigh oh nine
    5. phenylalanine - phena lenna line
    6. threonine - three oh nine
    7. tryptophan - trip toe fan
    8. valine - valine


    If you have any problems answering the questions then give me a shout and I 'll talk you through the answer, I'll put some more up later or tomorrow!

    Good luck!
    Rj [sm=sandrine.gif]
     
  5. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    A few questions for you .........................

    A sufferer of sinusitis is recommended to eat which food stuffs
    Dairy
    Green leafy veg
    Protein
    Carbohydrates

    Which nutrients are vegans lacking in
    Iron
    Potassium
    B12
    B1

    What are omega 3 polyunsaturated fats essential for?
    Brain
    Nervous system
    Respiratory system
    Digestive system

    Which foods cause the liver to manufacture low density lipoproteins.
    Polyunsaturated fat
    Monosaturated fat
    Monounsaturated fat
    Saturated fat


    Where are carbohydrates initially absorbed
    Mouth
    Stomach
    Small intestine
    Liver

    Which of the following nutrient groups are most readily available energy source
    Vitamins
    Protein
    Fats
    Carbohydrates

    Where would you get essential amino acids from
    Converted from excess carbohydrates
    Must be provided by the diet
    Excess minerals
    Excess of non essential amino acids

    Which of the following could a high protein diet cause
    Demineralisation of the bones
    Enlarged liver
    Low blood pressure
    Lack of thrombocytes

    Which of the following is a function of magnesium
    Aid bone and teeth health
    Antioxidant / Blood sugar
    Carries o2, maintains the concentration of water in blood and body fluids

    Which of the following foods should you advice your client to avoid when suffering from IBS
    Red meat and sweet potatoes
    Poultry and eggs
    Under ripe fruit and excessive wheat bran
     
  6. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Some sample questions :

    The best source of vitamin E is:
    [ul][*]Corn oil
    [*]Soy oil
    [*]Cod liver oil
    [*]Wheat germ [/ul]
    If you have a lowered resistance to infection what could you be deficient in?
    [ul][*]Vitamin B3
    [*]Vitamin B6
    [*]Vitamin D
    [*]Vitamin C [/ul]
    The condition Beri Beri is caused by deficiency, which of the following is the correct cause:
    [ul][*]B12
    [*]B1
    [*]B2
    [*]B3[/ul]
    Whichmineral could cause a miscarriage ifdeficient in while pregnant:
    [ul][*]Zinc
    [*]Magnesium
    [*]Selenium
    [*]Iron [/ul]
    A smokers should:
    [ul][*]Increase Folic acid
    [*]Increase protein
    [*]Increase vitamin C
    [*]Increase vitaminD [/ul]
    Which of the following is not classed as a symptom of candida
    [ul][*]Bloating
    [*]IBS
    [*]Craving of savourly foods
    [*]Muscle pain [/ul]
    What is chromium needed for ?
    [ul][*]brain function
    [*]Glucose control
    [*]thyroid gland
    [*]destruction of cancer cells. [/ul]

    Hope these help you all,

    Rj
     
  7. bibrig

    bibrig New Member

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    RE: Diet & Nutrition Questions Answered

    does anyone know the answer to these to questions as i cant find it in any of my notes

    6, Which of the following is classified as a natural substance?
    Vanilla essence
    Tumeric
    Sweeteners
    Flavour enhancers

    7. A sythetic compound is which of the following?
    Sweeteners
    Flavour enhancers
    Vanilla essence
    Tumeric


    Thank you xx
     
  8. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hi there,

    Ok,

    Natural substances are things like paprika, tumeric which are natural not man made,

    Synthetic compunds are eg. man made so vanilla essence made from vanilla pods.

    Artifical compounds are low calorie sweetners.

    Additives prevent spoilage, keep food safer found mainly in processed foods.

    Antioxidants: protect food from deterioration caused by exposure to air

    Colourings: used to restore the colour lost in processing make it look more attractive

    Flavour enhancers: chemicals that minic natural flavours

    Emulsifiers: help mix ingredients together eg. oil and water

    Stabilizers: prevent separating eg. oil and water.

    E numbers: system is used to indicate tried and tested additives that have been approved. E stands for Europe and and number is the chemical name shortened down.

    Hope that helps,
    Rj
     
  9. bibrig

    bibrig New Member

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    RE: Diet & Nutrition Questions Answered

    hey sat the nutrition paper this morning,
    mainly questions on iron, maltase, lipase, beri beri, causes of various vitamins
    sorry i cant remember much, there was one on what vitamin causes a miscarage, quite a lot on deficiences. xxx
     
  10. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    1. Which foods are most likely to harbour bacteria?
    A. Poultry, eggs
    B. Fruit, vegtables
    C. Fish, milk
    D. Lentils, soya beans

    2. What could a deficiency of copper lead to?
    A. Diabetes
    B. Parkinson's disease
    C. Schizophrenia
    D. Cancer

    3. Stress causes the depletion of which minerals?
    A. Potassium and sodium
    B. Zinc and Magnesium
    C. Copper and chromium
    D. Selenium and iron

    4. A high sodium diet increases the need for:
    A. Selenium
    B. Calcium
    C. Potassium
    D. Magnesium

    5. What could high levels of pollutants cause?
    A. Constipation
    B. Low blood pressure
    C. Diarrhoea
    D. High blood pressure

    6. Which of the following foods should you advise your client to avoid when suffering from irritable bowel syndrome?
    A. Eggs and poultry
    B. Red meat and sweet potatoes
    C. Excessive intake of wheat-bran and under-ripe fruit
    D. Carrots and bananas

    7. What type of diet should a type 2 diabetic client be advised to follow?
    A. A diet of foods highin saturated fats,low in simple sugars
    B. A diet of foods high in saturated fats, high in simple sugars
    C. A diet of foods low in saturated fats, high in simple sugars
    D. A diet of foods low in saturated fats, low in simple sugars
     
  11. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hi there,

    Im sorry I dont have any examples at hand yetbut will do a sample during the summer which might help others doing this subject so watch out for it!

    The case studies should include:

    Consultation
    Medical history
    Lifestyle/ stress levels/ current diet
    Client profile ie lactose intolerant
    Feed back before and after new improved diet
    Home care advice
    Overall conclusion

    The consultation form should be the ITEC diet and nutrition one - if you dont have it you can download it from their wed site, or some people us their own. Either is acceptable as along as it has medical history, lifesyle, stress levels and current diet.

    Client profile - I think is on the ITEC consultation card - it should be clear and concise, alot of people tend to write about the condition ie Irritable Bowel Syndrome and food to avoid, defficencies ie:

    IBS is sometimes known as spastic colon, symptoms would include abdominal pain which is related to bowel function, with either constipation or diarrhoea present, and perhaps nausea, wind, bloated stomach, and urgent need to empty the bowels. Dairy and wheat intolerance are two foods which are strongly associated with IBS. Others are coffee, potaotes, corn, onion, beef, oats, cheese. A low yeast diet will help. Avoid high intakes of tea, coffee, cola and alcohol. A prebiotic supplement may help restore normal bowel function. Aloe vera, slippery elm and evening primrose are used successfully in some cases. pepermint and ginger help nausea. Basic long term diet should be healthy with regular relaxed meals eaten slowly and thoroughly chewed. A high fibre diet will help constipation but raw bran should be avoided. Soluble fibre found in fruits and pulses may help. A intake of 1.75-2.25 litres or 3/4 pints fluid should be taken on a daily basis.

    Feedback should include things like, found a difference in new diet, stomach cramps eased, found the pepermint eased nausea, ect -

    Home care advice- Drink plenty of waterthrough out the day, dont go shopping when your hungry, eat fruit and veg as recommeded on food pyramid, Avoid foods that trigger an attack.80% of the time stay. Keep a record of symptomsexperienced a food eaten at time ect......

    Overall concusion - this can be at the end of each case study or at the end of finished product......... draw all information together. Should include should reasoning why you gave them what you gave them ie.... I gave them a high fibre diet as it have been proven in preventing constipation and keeps the bowel healthy.

    Full diet plan - 2 weeks - look on websites and through your nutrition book, come up with suitable meals, for lunch dinners, breakfast fluids. Some people do them on a cart formation on the computer andchange and re-arrange them- its not possible to have 14 different breakfast cerals at home!

    Hope that this helps you and that you see it before you have to hand them in !

    Best of luck,

    Rj

    "Positive Nutrition"
     
  12. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Here is a few revision questions for you

    Q1.How many essential amino acids are needed by the body but cannot be made by it?
    [ul][*]Ten
    [*]Six
    [*]Twenty two
    [*]Eight[/ul]

    Q2. What are proteins broken down to?
    [ul][*]Sugars
    [*]Waste
    [*]Fatty acids
    [*]Amino Acids[/ul]

    Q3. What are the waste products that are produced from the protein breakdown?
    [ul][*]Bile and urea
    [*]Urea and cholesterol
    [*]Urine and sodium
    [*]Ammonia and urea[/ul]

    Q4. What is the daily average of protein per adult
    [ul][*]30-50g
    [*]15-20g
    [*]60-95g
    [*]120-140g[/ul]

    Q4 The term carbohydrate includes:
    [ul][*]Sugars starch and fibre
    [*]Suagr fats and starch
    [*]Sugar glycerol and fibre
    [*]Glycerol starch and fibre
    [*][/ul]
    Q5. Where would you find the monosaccharides glucose and fructose:
    [ul][*]Fruit and simple sugar
    [*]Lactose and fruit
    [*]Milk and fruit
    [*]Fruit and malt[/ul]

    Q6. What happens when glucose is not used:
    [ul][*]Its converted into protein
    [*]It is stored as glycogen
    [*]Turned into hormones
    [*]Flushed out[/ul]

    Q7. Fat is broken down into which form
    [ul][*]Amino acids
    [*]Glucose
    [*]Glycogen and fatty acids
    [*]Glycerol and fatty acids[/ul]

    Q8. Fruit food sourcecontains fat
    [ul][*]Veg
    [*]Fruit
    [*]Plant sources
    [*]Animal sources[/ul]

    Q9. Fish oils and soya bean oils is which type of fat?
    [ul][*]Plant oil
    [*]Mono-unsaturated
    [*]Poly-unsaturated
    [*]Saturated[/ul]

    Q10. What percentage of our daily intake should come from fat?
    [ul][*]5-10%
    [*]10-20%
    [*]20-30%
    [*]30-40%[/ul]

    Q11. lipoproteins are known as what?
    [ul][*]MSG and NSG
    [*]LDL and HDD
    [*]BDL and GDLS
    [*]HDL and LDL[/ul]

    Q12How much fibre should we consume in an averageday:
    [ul][*]1-5g
    [*]10-20g
    [*]15-20g
    [*]30-40g[/ul]

    Q13. Which food stuff provides the best amount of fibre:
    [ul][*]Liver
    [*]White bread
    [*]White pasta
    [*]Wheat bran [/ul]

    Q14. Water has a function in the body it:
    [ul][*]Diffusion
    [*]clotting
    [*]Calcium uptake
    [*]Electrolyte balance[/ul]

    Q15. How much fluid should we consume in a day:
    [ul][*]2.5L
    [*]10L
    [*]5.5L
    [*]1-1.5L[/ul]


    Hope these are of some help

    Enjoy the summer

    rj
     
  13. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hi there,

    Sorry I havent posted anything in quite sometime, things lets say have been rather busy this year compared to other years!

    I have a few revision questions - not multiple choice but good as a study aid based on vitamins -

    Hope that they come in handy


    Rj

    [ol][*]What are the 2 different classes of vitamins?
    [*]Which is insoluble in water?
    [*]What do fat soluble vitamins need inorder for them to be absorbed?
    [*]What happens to excessive amounts of water soluble vitamins which have be absorbed?
    [*]What happens to excessive amounts of fat soluble vitamins which have been absorbed?
    [*]Are vitamins classed as macronutrients or micronutrients?
    [*]How long do water soluble vitamins stay in the body for?
    [*]Where do fat soluble vitamins get stored in the body?
    [*]List the full names of all the water soluble vitamins
    [*]List the fat soluble vitamins
    [*]Give vitamin B1 its full name
    [*]Give 2 of the highest food sources of vitamin B1
    [*]Beri beri is a deficiency of which vitamin?
    [*]What are the main functions of vitamin B2?
    [*]Who is most likely to be deficient in Thiamine?
    [*]Give the full name for vitamin B2
    [*]What are the main functions of vitamin b2?
    [*]Which vitamin turns urine bright yellow?
    [*]Give the name symptoms of deficiency of B2 riboflavin?
    [*]Give the main functions of Riboflavin
    [*]What is b3's name?
    [*]What is B5's name?
    [*]Which vitamin is nick named the anti-stress vitamin?
    [*]Toxicity of niacin can cause what to happen?
    [*]Give the richest sources of vitamin b12
    [*]Who needs to take supplements in B12orderto obtain it?
    [*]Give B6 its full name
    [*]What are the main functions of B6?
    [*]What name is given tovitamin C?
    [*]Give the mainfunctions of vitamin c?
    [*]Which vitamins helps with the absorption ofiron?
    [*]Give the highest food sources of vitamin C
    [*]What is the main deficiency disease of vitamin C/
    [*]I have poor wound healing, suffer from nose bleeds and my gums bleed, what am i deficient in?
    [*]An excess of vitamin c can have what eefect on the body?
    [*]I'm stressed, smoke, have an increased workload in a polluted area what do i need to increase?
    [*]Pregnant women and women on the c. pill should take what supplement?
    [*]A deficiency in folic acid can lead to what ?
    [*]If folate is taken in large amounts which mineral does it hinder?
    [*]Vitamin A has 2 forms what are they?
    [*]Which can be obtained from plant sources and which can be obtained from animal sources?
    [*]
     
  14. kleopatra

    kleopatra New Member

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    RE: Diet & Nutrition Questions Answered

    Hi RJ,

    I`m doing A&P right now and exams in June. I have a big problem when it comes to shortening notes and make points of all the systems. Can you please help me?


    Thank you
    Kleopatra :eek:
     
  15. rj

    rj New Member

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    RE: Diet & Nutrition Questions Answered

    Hi kleopatra,

    Are you doing Itec exams or Cibtac? There is a book out you might already have which is straight to the point and Itec papers are based on it - at least I think from past experience.

    I would try toget you hands on your module descriptor ( tutors have them- your entitled to them also) and have a look through it- it should be broken down into each system of the body and whats required.

    [ul][*]I would alsohave a look at the breakdown of the paper- some systems on the day of the exam will have 5 questions based on it others will only have 3 or even 2 . Ie endocrine system and reproductive system. This will then help you to study - focusing on the larger systems. [/ul]

    [ul][*]I would always advise my students to try and understand anatomy rather than just trying to learn it - I know this sounds hard but if you can think about the AP logically it then starts to make more sence. [/ul]

    [ul][*]I also focus on key words- these would be words that are new to you in a system that might appear on the paper- I'd always finish a system with a new words page - this would have the new words followed bytheir basic meaning ie: Fallopian tubes - female sytem, fertilization occurs. This way when you come to study you have a basic reminder if your stuck. [/ul]

    [ul][*]If you tutor notes are long winded - rewrite them into your own words, focus again on key words keep them short and sweet and in bullet point. [/ul]

    [ul][*]Print off all Ap sample papers from healthy pages - questions do re-appear from year to year, put reproductive system notes with reproductive sample questions - [/ul]

    [ul][*]I would also advise my students to watch Ap for beginners - was on channel 4 - can be found onn bodies website I think. [/ul]

    [ul][*]Put posters up around your room where you cant avoid - on areas where your stuck!
    [*]make flash cards carry them with you, read them on your way to college ie if get the bus ect
    [*]Have a look on the net, do Ap word searches, crosswords, puzzles, anything to keep it fresh in my mind. [/ul]

    Always look over notes before class and every 3 days afterwards, it helps keep them up there!
    otherwise as you move onto the next system you will just forget the last one.

    Hope these tips are of some help, they could be used for any subject really...................

    Sorry for the delay

    rj

    "postive nutrition"
     
  16. rj

    rj New Member

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    Hi there,

    Ok,

    Natural substances are things like paprika, tumeric which are natural not man made,

    Synthetic compunds are eg. man made so vanilla essence made from vanilla pods.

    Artifical compounds are low calorie sweetners.

    Additives prevent spoilage, keep food safer found mainly in processed foods.

    Antioxidants: protect food from deterioration caused by exposure to air

    Colourings: used to restore the colour lost in processing make it look more attractive

    Flavour enhancers: chemicals that minic natural flavours

    Emulsifiers: help mix ingredients together eg. oil and water

    Stabilizers: prevent separating eg. oil and water.

    E numbers: system is used to indicate tried and tested additives that have been approved. E stands for Europe and and number is the chemical name shortened down.

    Does that help answer your question ?

    rj :eek:
     
  17. rj

    rj New Member

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    Some revision for you - quite basic stuff.....................




    What must be excluded from the diet if your a coeliac ?

    Name 3 foods which give the main supply of carbohydrate in the diet

    What is an enzyme

    Which mineral do we loose from the body when we sweat

    Describe glycogen loading

    What is NSP

    What is a monosaccharide

    Why is water needed in the body

    Name 3 sources of vitamin c

    What foods should be included into the diet of a child to ensure that they develop healthy bones and teeth

    Describe bulimia

    What do you call some one who doesnt eat meat, dairy and has issues with animal products such as leather

    What should your calorie intake of protein be per day

    How many essential amino acids are there - can you name them

    Give 3 protein sources

    What does HBV LBV stand for

    How can you achieve complementation of proteins

    What is PEM

    Some one who is lactose intolerant must avoid what

    What is the difference between diabetes mellitus and diabetes insipidus

    Osteomalacia is caused by a lack of ....................

    Pellagra is caused by a lack of .......................

    Anaemia is caused bu a lack of .............

    Give 2 reasons to limit your salt intake

    What are your four tastes

    Give 2 reasons why we eat food


    Wishing you all best of luck - exams are drawing near............. will check thread daily so if your having a melt down, are stuck or need something explained get intouch and I'll try my best to sort you out !


    Positive Nutrition

    Rj
     
  18. RossRawl

    RossRawl New Member

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    Has anyone any Itec nutrition past exam papers

    My Itec nutrition exam is tommorow has anyone any past exam papers or advice .....
    Thanks :)
     
  19. CarolineN

    CarolineN New Member

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    Hi Ross - Welcome to HealthyPages!

    At this short notice - ANSWER THE QUESTION!

    RJ has given lots of helpful ideas below. A lot to cover, I know, but if you are passionate about the subject then you will remember what is needed.

    Good luck!
     
  20. elize

    elize New Member

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    My question?
    Case studies are also required
    5 case studies based on common ailments or conditions with a consultation, current food log, new improved diet for 14 days, feed back ect. marked as pass/ fail
    Does this mean I work out a diet plan with the correct amount 55% carbohydrates, 15% protein and 30% fat? for my client?
    Ladies 1300 calories?
    Males 1800 calories?
     

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