LC HOME ECONOMICS REVISION QUESTIONS ~

DIET AND HEALTH

ENERGY:

  1. Outline the factors that determine the energy requirements of an individual?
  2. List four biological functions of energy?
  3. What is the energy value of i) 1g protein ii) 1g carbohydrate iii) 1g lipid?
  4. Define Metabolism? Which gland in the body controls metabolism?
  5. Define metabolic rate (BMR)?
  6. Which mineral is associated with proper metabolism? List three sources of this mineral
  7. Explain the term Basal Metabolic Rate? List three factors which affect BMR?
  8. What do you understand by the term energy balance and explain its importance?
  9. Outline the problems associated with an imbalance in energy?
  10. What is a kilocalorie?
  11. What are empty kilocalories? Name two empty kilocalories?
  12. Which nutrient should supply the greatest proportion of energy requirements?
  13. List three agencies involved in promoting good health.

DIETARY GUIDELINES:

  1. Summarise the national dietary guidelines
  2. Write a note on how dietary guidelines are developed
  3. What do you understand by RDA and why do nutritionists use this?
  4. What is BMI (body mass index)
  5. Comment on the factors which affect the dietary and food requirements of the individual?
  6. List the advantages of breast-feeding?
  7. List the guidelines which should be followed when bottle-feeding?
  8. Explain what is weaning and give four guidelines to follow when weaning?
  9. Outline the dietary requirements of a pre-school child. Plan a day’s menu suitable for a pre-school child giving reasons for your choice of foods (day = breakfast/lunch/dinner)
  10. Outline the dietary requirements of a school-going child. Plan a day’s menu suitable for a school-going child giving reasons for your choice of foods
  11. Outline the dietary requirements of an adolescent. Plan a day’s menu suitable for an adolescent giving reason for your choice of foods
  12. Outline the dietary requirements of an adult. Plan a day’s menu suitable for an adult giving reasons for your choice of foods
  13. Write an account of the nutritional, economical and practical factors which should be considered when planning meals for the elderly. Plan a day’s menu suitable for an elderly person giving reasons for your choice of foods.
  14. Outline the dietary requirements of a pregnant woman. Plan a day’s menu suitable for a pregnant woman giving reasons for your choice of foods
  15. Which B group vitamin is recommended prior to pregnancy? What condition does this vitamin help to prevent? What is the RDA of this vitamin?
  16. What is a convalescent? List four points to consider when planning meals for a convalescent.

SPECIAL DIETS:

Outline the causes, effects and corrective measures (lifestyle changes and dietary guidelines) of the following special diets:

A) Bowel diseaseG) Lacto- vegetarian

B) OsteoporosisH) Vegan

C) ObesityI) Coeliac disease

D) Heart disease (sat. fat)H) Anaemia

E) Diabetes I) Diverticulitis (low fibre)

F) Dental caries

*(Practice menu planning for each of the special diets mentioned above)

  1. Recommend two good sources of each nutrient listed below for a vegan diet:

i)protein ii) calcium iii) iron

  1. Give two reasons for the increased incidence of obesity in children
  2. Name four health risks associated with obesity?
  3. Write an informative account of cholesterol
  4. What is the recommended level of cholesterol in the blood?
  5. Distinguish between Low Density Lipo-Proteins (LDL) & High Density Lipo-Proteins?
  6. Explain what is meant by a) tartar & b) fluoridation?
  7. Outline four ways of reducing sugar in the diet?
  8. Outline four ways of reducing fat in the diet?
  9. What are the benefits of following a vegetarian diet? Outline some of the reasons why an individual would choose to follow a vegetarian diet
  10. Define Coeliac condition and name three foods which should be a) avoided and b) included by a person with celiac condition
  11. Outline the diet-related problems that might be experienced by teenagers who follow poor diets?

THE IRISH DIET:

  1. Give a brief outline of the changes in food and eating patterns in the Irish diet from the beginning of the twentieth century (1900’s onwards)
  2. List three factors which have influenced trends in food choices and in eating patterns during the twentieth century?
  3. List three modern trends in the eating habits of Irish families
  4. How does the modern Irish diet compare with current dietary guidelines?
  5. Discuss the links between diet and disease

THE IRISH FOOD INDUSTRY:

  1. Give a brief outline of the structure of the Irish food industry? (main food sectors)
  2. What are the main food imports and exports in the Irish market?
  3. Name two government departments involved in regulating the food industry?
  4. What are speciality foods? Give some examples
  5. Why are speciality foods growing in popularity?
  6. Outline the role of small businesses and home enterprises in the Irish food industry
  7. What help is available to small food industries when setting up business?
  8. List four career opportunities in the Irish food industry
  9. Name two small Irish food businesses and give examples of the range of foods produced by each?

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