Diet-related health issues

    OCR
    GCSE

    This study area examines the physiological link between nutrient intake and the pathology of chronic diet-related diseases. Candidates must analyse the etiology of conditions such as obesity, cardiovascular disease (CHD), Type 2 diabetes, and skeletal disorders (osteoporosis/rickets). Mastery requires understanding the mechanism of nutrient excess (e.g., saturated fats, free sugars) and deficiency (e.g., iron, calcium, Vitamin D) within the context of the UK's Eatwell Guide and current dietary reference values (DRVs). Assessment focuses on the application of nutritional principles to modify recipes and plan diets that mitigate health risks.

    5
    Objectives
    4
    Exam Tips
    3
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    Learning Objectives

    What you need to know and understand

    • Free sugars should not exceed 5% of total daily energy intake.
    • Adults require 30g of dietary fibre per day to reduce bowel cancer risk.
    • Sodium intake should be limited to 6g salt (approx. 2.4g sodium) to prevent hypertension.
    • BMI calculation: Weight (kg) / Height (m)^2; >30 indicates obesity.
    • Vitamin C aids the absorption of non-haem iron to prevent anaemia.

    Marking Points

    Key points examiners look for in your answers

    • Credit explicit links between nutrient excess/deficiency and physiological mechanisms (e.g., excess saturated fat leads to increased LDL cholesterol, forming plaque in arteries).
    • Award marks for correct application of current UK dietary reference values (e.g., 30g fibre/day, free sugars <5% energy).
    • Responses must distinguish between 'prevention' (dietary habits) and 'management' (dietary changes after diagnosis).
    • Credit accurate terminology: use 'energy dense' rather than 'fattening', and 'hypertension' rather than 'high blood pressure'.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡Use the 'Nutrient > Function > Health Consequence' chain for explanation questions.
    • 💡When analysing nutritional data tables, explicitly calculate the difference between the intake and the Reference Intake (RI).
    • 💡In 'Discuss' questions, ensure you cover both the biological impact and the practical dietary implementation.
    • 💡Always link energy balance (calories in vs. calories out) when discussing obesity.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Stating 'sugar causes diabetes' without specifying Type 2 or the mechanism of insulin resistance/obesity.
    • Confusing dietary cholesterol (eggs) with blood cholesterol (saturated fats).
    • Providing generic advice (e.g., 'eat less fat') without specifying the type of fat (saturated vs. unsaturated) or the food source.

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Explain
    Discuss
    Evaluate
    Analyse
    Justify

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