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Topic 3 of 6 · Form 5

Diet, health and food security

Type 2 diabetes, hypertension, cardiovascular disease, some cancers and osteoporosis. Risk factors: high salt, sugar and saturated fat; low fibre; inactivity; smoking and alcohol.

Notes for this topic 1 file, in order

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  1. PDFDiet, health and food security – Food Science and Nutrition notes (ZIMSEC A Level)47.1 KB

Malnutrition

  • Undernutrition: stunting (low height for age – chronic), wasting (low weight for height – acute), underweight; kwashiorkor and marasmus; micronutrient deficiencies (vitamin A, iron, iodine, zinc).
  • Overnutrition: overweight and obesity, rising in urban Zimbabwe.
  • The double burden: undernutrition and obesity in the same population.

Diet-related non-communicable diseases

Type 2 diabetes, hypertension, cardiovascular disease, some cancers and osteoporosis. Risk factors: high salt, sugar and saturated fat; low fibre; inactivity; smoking and alcohol.

Special dietary needs

Pregnancy and lactation (folate, iron, calcium), infants (exclusive breastfeeding for six months, then complementary feeding), adolescents, the elderly, people living with HIV, athletes, vegetarians, and therapeutic diets (diabetic, low-sodium, gluten-free, high-energy).

Food security

Availability, access, utilisation and stability. Threats include drought, poverty, price changes and post-harvest losses.

Interventions

Food fortification (e.g. maize meal, cooking oil and sugar fortified with micronutrients), biofortification (vitamin A orange maize, iron beans), supplementation, nutrition education, school feeding and social protection.

Exam tip: Distinguish stunting (chronic) from wasting (acute) – they have different causes and indicate different problems.

Check yourself

  1. What does stunting indicate?
  2. Give two dietary risk factors for hypertension.
  3. What is food fortification?
Show answers
  1. Chronic undernutrition over a long period (low height for age).
  2. Any two: high salt intake, obesity, high saturated fat, high alcohol intake, low potassium/fruit and vegetables.
  3. Adding micronutrients to commonly eaten foods to improve nutrition (e.g. fortified maize meal).
Next topicFood microbiology and food safety

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