Question

List FOUR functions of carbohydrates in the boely

3.2 Describe the difference between soluble and insoluble fibre and give an example of
each.
3.1
3.3
3.4
Linda a 60 year old woman suffers from osteoporosis and the doctor prescribed her
Calcium supplements and advised her eat foods that is high in Phosphorus and Vitamin D.
3.3.1 Explain why the doctor prescribed Calcium supplements by describing the function
of calcium.
Name two foods high in phosphorus.
Describe the role Vitamin D plays in a disease like osteoporosis and name the two
main sources of this vitamin.
(4)
Read the following case study and answer the questions that follow:
A group of high school students going to a tennis tournament contracted food poisoning on
their way there after eating packed lunches prepared by a caterer. The students who
presented with stomach cramps, and vomiting were taken to a nearby hospital.
The lunch packs included, Chicken drumsticks, boiled egg, a banana and bottled water.
After some investigation it was found that the caterer left the lunches outside the fridge.
the whole afternoon before sending it to the school.
3.3.2
3.3.3
(4)
3.4.5 After investigation of the caterers premises it was found that there were only
one chopping board in his kitchen, there were raw and cooked food stored
together in his fridge, the cleaning staff was smoking in the kitchen and the
dishcloths had not been washed in a week.
(2)
(2)
3.4.1 Identify the high risk food and micro-organism that was most likely responsible for
the food poisoning.
(2)
3.4.2 Discuss two signs the students could have looked for that the food have been
contaminated with micro-organisms
3.4.3
Discuss how the caterer could have prevented microbial contamination.
3.4.4 Explain the treatment you would have given the ill students while on the way to
the hospital.
(2)
(2)
(2)
3.4.5.1 Give comment on how the catering business is run and identify the potential
hazards.
(5)
3.4.5.2 Compile a list of procedures the owner should implement to ensure food
safety and hygiene.
(5)

Answer 1

Carbohydrates have multiple functions in the body, including providing energy and structural support. Soluble and insoluble fiber have different characteristics and examples. Calcium supplements were prescribed for osteoporosis due to their function in bone health. Vitamin D helps with calcium absorption and is found in sunlight and certain foods. The food poisoning case study highlights the importance of proper food safety practices to prevent contamination and suggests treatment for the affected students.

Step-by-step explanation:

Functions of Carbohydrates in the Body:

1. Energy Source: Carbohydrates provide the body with energy. They are broken down into glucose, the body's main source of fuel.
2. Energy Storage: Excess glucose is stored in the form of glycogen in the liver and muscles to be used later for energy.
3. Structural Support: Carbohydrates are a component of structural molecules, such as cellulose in plant cell walls and chitin in the exoskeleton of arthropods.
4. Digestive Health: Some types of carbohydrates, like fiber, cannot be digested but play an important role in maintaining a healthy digestive system.

Difference Between Soluble and Insoluble Fiber:

Soluble Fiber: Soluble fiber dissolves in water and forms a gel-like substance in the intestines. It helps lower cholesterol levels and regulate blood sugar levels. Examples include oatmeal, beans, and fruits.

Insoluble Fiber: Insoluble fiber does not dissolve in water and adds bulk to the stool, aiding in regular bowel movements. Examples include whole grains, vegetables, and nuts.

Calcium Function and Foods High in Phosphorus:

Calcium is essential for strong bones and teeth, nerve function, muscle contraction, and blood clotting. It is prescribed for osteoporosis to improve bone density. Foods high in phosphorus include dairy products, meat, fish, poultry, nuts, and seeds.

Vitamin D and its Sources:

Vitamin D helps the body absorb calcium and maintain bone health. It can be synthesized by the body when exposed to sunlight, and it is also found in fatty fish like salmon and mackerel.

Food Poisoning Case Study:

The high-risk food item that likely caused the food poisoning is the chicken drumsticks, as they were not properly refrigerated. The most probable microorganism responsible for the contamination is Salmonella.

Two signs that the food could have been contaminated with microorganisms include the presence of an unusual odor or discoloration and the food being left at an unsafe temperature for an extended period of time.

The caterer could have prevented microbial contamination by following proper food safety practices, such as using separate cutting boards for raw and cooked foods, storing raw and cooked foods separately in the fridge, ensuring the kitchen staff does not smoke in the kitchen, and regularly washing dishcloths.

The ill students should receive immediate medical attention while on the way to the hospital. This may include administering fluids to prevent dehydration and medications to alleviate symptoms.

The catering business is run poorly with potential hazards, such as cross-contamination, improper storage of foods, unhygienic practices, and failure to clean dishcloths regularly.

Procedures the owner should implement to ensure food safety and hygiene include obtaining additional cutting boards, following proper food storage guidelines, enforcing a no-smoking policy in the kitchen, and implementing a routine cleaning schedule for dishcloths.

Learn more about Functions of Carbohydrates, Fiber, Calcium, Vitamin D, Food Poisoning