NAME: ATTAH FANNIE AMA

INDEX NUMBER: IE/HEC/OFF/19/0207

1. Discuss the implications of the amount of nutrients individuals consume through food
and drink.

Answer:
The amount of nutrients individuals consume through food and drink is needed by the
body to avoid nutritional diseases. When an individual consumes food containing
vitamins, calcium and proteins and knows the amount of nutrients, the individual is
able to identify what the body is gaining. If there is a deficiency in a particular
nutrient, the individuals eat a food that contains the nutrient to solve the problem of
deficiency. The amount of nutrients individuals consume through food and drinks
also help in energy balance. Energy balance implies the energy food eaten equaling
the energy used in activities. When there is a positive energy balance, the energy from
food and drinks eaten exceeds the energy burnt during activities hence leading to
weight gain. A negative energy is mostly advocated for where the energy used in
activities is more than calories taken in from food and drinks which leads to
recommended weight loss.

2. Explain how dietary guidelines assist individuals to consume healthy nutritionally

Answer:
Dietary guidelines are basically designed for policy makers, healthcare providers and
nutritional educators to help all individuals aged two(2) years and older and their
families consume a healthy nutrition adequate diets. Most importantly, dietary
guidelines provide advice on what to eat and drink, what not to eat and the amount to
eat within a day. The dietary guidelines assist and provide information to individuals
on how to meet their nutrient needs. Individuals suffering from non-communicable
diseases such as diabetes and heart attack get information on the amount of nutrients
in a food they are eating to help promote their health and prevent diseases. For
instance, individuals taking in so much carbohydrates would be guided to know that
their daily intake of carbohydrates had exceeded, hence prone to obesity.

3. List two (2) URL address suffixes that provide accurate nutrition information.

Answer:
a. .org
b. .gov
4. Explain the two (2) key indicators that make the nutrition information available at the
sites listed in (3) authentic.

Answer:
i. The symbol on an organization’s website is a key indicator that makes
nutrition information on the site authentic. The sites can be trusted and should
display the HON code. The site is not safe if the HON code is not displayed in
the lower right corner of their homepage. The bottom right margin on the page
also displays “Sites with this symbol adheres to the HON code set by the
HON foundation, a non government organization that was founded to promote
the dissemination of quality health information online”.

ii. Another key indicator that makes the nutrition information on a site is to
check the date the information was posted on the website to ensure it’s the
most up-to date information; indicating when the material was written and the
last review date. The original source of the information must be sited and
referenced if the material on the site is not originally written by the
organization.

5. Analyse the statement “Physical wellness is dependent on proper nutrition and regular
exercise”

Answer:
Proper nutrition is an important part of living a healthy lifestyle. Good nutrition
combined with physical activity can help reach and maintain a healthy weight or
reduce risk of chronic diseases like stroke, hypertension, cancer and promote overall
health. Physical wellness basically involves maintaining a sound sustainable body
through regular exercise and proper nutrition. To be physically sound and healthy, an
individual must check the food taken in and not become physically inactive. Physical
wellness also means not being obese, underweight and engaging in regular exercise.
This applies to the positive and negative balance by using the calories from food
eaten to perform activities. If individuals eat more calories and gains more energy
they must do more work or involved in more activity that would help them balance
their weight. In addition, individuals must have adequate sleep, rest and avoid
harmful habits. Maintaining a consistent well-rounded exercise program is crucial to
physical wellness and the basis for preventing most illnesses and diseases.
6. Explain the implications of occupational health on work output in two (2) points.

Answer:
Occupational health means having a meaningful work where outcome of work input
is not a loss, waste of energy and resources. Occupational health also deals with the
impact of work on health and makes sure that the individual is fit for the work and the
prevention of work-related diseases. The implications of occupational health on work
outputs includes;
a. Improved job satisfaction among workers and staff and creates more
happier and loyal employees. For instance, a good comprehensive
workplace health program by the companies for their wellbeing and
reflects how much the company cares about its employee’s health which
may impact job satisfaction and morale.
b. Increased worker enthusiasm and improved productivity as healthy
worker tend to do more work with their ideas and mental ability.

7. Explain “Biological Value” of protein.

Answer:
Biological value of protein is the measure of how nourishing a protein is and how
much protein would essentially be made available to the human body for protein
synthesizing. The two types of biological value of proteins are protein of high
biological value and protein of low biological value. Proteins of high biological value
are proteins which contain all the essential amino acids in the proportion required for
the body. Most of the nitrogen in high biological value proteins are available for
growth and repair. They are also known as complete protein or first class protein and
mostly found in animal sources; for example eggs. Protein of low biological value are
referred to as incomplete or second-class protein and mostly found in plant sources.

8. Describe how you can achieve the maximum benefit from biological protein with two
(2) relevant examples.

Answer:
Maximum benefits from biological proteins can be achieved through the
complementary and supplementary actions of proteins. Protein source can be
combined such that; what is deficient in the protein of one food can be compensated
for by another food to achieve a complete protein. For instance, getting protein from a
plant source which is not providing all the essential amino acids that the body needs
and getting the rest from another source which could be an animal source.
 Complementation is basically the ability of one protein to make good the deficiency
of another protein where the amino acids that the body lacks the other is able to
complement it. This is a combination of two plant sources, for example pulses and
cereals. An example is a vegetarian who doesn’t eat animal source proteins getting
protein from other plant sources to complement and give the body the essential amino
acids that it needs. Supplementation action of protein is also done to achieve the
maximum benefits from biological proteins. This is the combination of plant protein
and animal protein to complement each other. During supplementation, the animal
protein supplies the amino acid that is absent in the plant protein for example a beans
and fish sauce.

9. Outline the four parameters that constitute DRIs.

Answer:
i. Tolerable Upper Intake Level (UL)
ii. The Adequate Intake (AI)
iii. Estimated Average Requirement (EAR)
iv. Recommended Dietary Allowance (RDA)

10. Differentiate between RDA and UL with two points.

Answer:
i. The Recommended Dietary Allowance(RDA) is the average daily dietary
intake level that is sufficient to meet the nutrient requirement of nearly all
( 97% to 98%) healthy individuals in a particular gender and life stage group
while Tolerable Upper Intake Level(UL) is the highest level of daily nutrient
intake that is likely to pose no risk of adverse health effects to almost all
individuals in the general population.

ii. The Recommended Dietary Allowance (RDA) depends on being able to set an
Estimated Average Requirement(EAR). That is the recommended dietary
allowance is derived from the nutrients requirements. The RDA= EAR+2SD;
if data about their variability in requirements are insufficient to calculate the
SD, a coefficient of variations for the EAR of 10% is ordinarily assumed
(RDA=1.2 x EAR) while Tolerable Upper Intake Level (UL) is based on total
intake of nutrients from food, water and supplements if adverse effects have
been associated with total intake. However if adverse effects have been
associated with intake from supplements or food only, the UL is based on
nutrient intake from those sources only, not on total intake.