Effectiveness of health promotion program in improving non-communicable disease health literacy among young Indians

Student name:

Dated:

Please answer the questions below. Be sure to read the instructions given with each question. Try to answer descriptive questions in one or two lines. Please write your answers clearly and in bulleted form.

1. If you need to increase your protein intake, without significantly increasing your fat intake, which of these options will you choose?

a. whole milk c. Dal chapati

b. Mutton curry d. egg omelet

2. Choose a healthier option from the two foods given. You plan to have either 6 slices of biscuits (approx. 50g) or 1 piece of besan laddu (approx. 50g). Use the nutritional information provided for each food. Clearly state which food would you choose and give at least one appropriate reason for choosing that particular food.

a. Besan laddu: b. Biscuits

a. Laddu of Besancon

Nutritional information per 100g of product

Carbohydrates 66g

Sugars 42 g

Protein 10g

Fat 22g

Saturated fatty acids 10 g

Monounsaturated fatty acids 11 g

Polyunsaturated fatty acids 1 g

Trans fatty acids 0 g

Cholesterol 16mg

Energy 502 kcal

b. Biscuits:

Nutritional information per 100g of product

Carbohydrates 65g

Sugars 22g

7g protein

Fat 24g

Saturated fatty acids 11 g

Monounsaturated Fatty Acids 10.2g

Polyunsaturated fatty acids 2.7g

Trans fatty acids 0 g

Cholesterol 2mg

Energy 504 kcal

The catering option you have chosen: ………………………………………………………………………………………

Reason for choosing the same: …………………………………………………………………………………………

3. Engaging in physical activities for a continuous period of at least …………….. at a time provides health-related benefits.

a. 10 minutes C. 15 minutes

b. 30 minutes D. 45 minutes

4. List at least one health problem (lack or excess of any nutrient) associated with each food listed below.

Chicken Kabab: ………………………………………………………………………………………………

Packaged fruit juices: …………………………………………………………………………………………….

Namkeen chivda (commercially packaged): …………………………………………………………………

Bakery items such as pastry/cake: …………………………………………………………………

5. A nutrition-related claim on the food label and its possible interpretation are listed below. For each claim, clearly indicate whether or not you agree with the interpretation given

a. “Sugar-free”: foods with this label are lower in calories and therefore useful for weight loss. agree/disagree/not sure

b. “Cholesterol-free”: foods with this label do not contain cholesterol. However, they can still raise blood cholesterol. agree/disagree/not sure

vs. “Low glycemic load and low glycemic index”: Foods bearing this label can be consumed safely as much as one wants. agree/disagree/not sure

D. “Zero/no trans fat”: food with this label may contain trans fat, although in very small amounts. agree/disagree/not sure

6. Which of the following nutrients increases bad cholesterol in the body? Choose the appropriate option for each given nutrient.

Sugar: yes/no/don’t know

Saturated fat: yes/no/don’t know

Omega-3 PUFAs: yes/no/don’t know

Trans fat: yes/no/don’t know

Monounsaturated fatty acids (MUFA): yes/no/don’t know

7. In your college canteen, the food options available are not healthy. You depend on your university canteen for afternoon snacks. What would be your opinion on this to make sure you don’t always eat unhealthy snacks? (Give at least two alternatives)

1)

2)

Table 7 gives the values ​​of the glycemic load and the glycemic index of several foods. Refer to this table to answer questions 8, 9 and 10.

Foodstuff

Glycemic index (in % of glucose)

Glycemic load per regular serving

White bread

70

20

Baked potato

85

26

Mango

56

8

8. Which food releases sugar into the blood the fastest? …………………………………………………………………

9. Which food will have the greatest effect on his blood sugar level? …………………………………………………………………

10. Which single serving of food is a better choice for a person with diabetes if they have to choose from the options given?
…………………………………………………………………

11. State true/false:

“Changing to a fruit and vegetable-based diet with protein supplements is the healthiest way to lose weight and/or stay lean.” : right wrong

“In order to get the best quality protein, you have to eat eggs and non-vegetarian foods.” : right wrong

“Oils with a high amount of polyunsaturated fatty acids (PUFAs) are not necessarily good for heart health.” : right wrong

“Oils and fats are the main culprits of overweight and obesity, so avoiding fried foods and butter/ghee is the best way to lose weight.”: true/false

12. Write down one downside of omega-6 polyunsaturated fatty acids (PUFAs).

…………………………………………………………………

13. The table below gives the nutritional information available on the label of edible cooking oils in India. Based on the information provided, which oil do you think is the best choice from a health perspective? Put a circle on the option of your choice.

oil name

Saturated fat (as % of total fat)

MUFA (as % of total fat)

PUFA (in % of total fat)

Trans fat (as % of total fat)

Health Claims/Remarks

Peanut oil

20

54

26

0

Sunflower oil

9

25

66

0

Less oil absorption during cooking Rich in PUFA

rice bran oil

24

40

34

2

Heart-Friendly Cooking Oil

14. Provide at least some benefit from physical activities and/or exercise in the following scenarios

Scenarios

Benefits

prevent/manage diabetes

prevent/manage dyslipidemia and/or hypercholesterolemia

15. Imagine your 57-year-old overweight aunt is diagnosed with borderline diabetes. He is advised to follow certain lifestyle changes, including exercise. She tried to walk for a few days, but she started having knee joint pain and lost her motivation to exercise. What other strategy would you suggest for her to incorporate exercise into her routine?

16. Write down at least two disadvantages of eating refined flour such as maida.

1) …………………………………………………………………

2) ………………………………………………………………………

17. Imagine that your 63-year-old uncle has been diagnosed with dyslipidemia (high total blood cholesterol and high LDL). His BMI is 28. He is taking appropriate medication as per doctor’s advice. He is also trying to follow several dietary and lifestyle changes as advised by the doctor. However, he has trouble deciding which foods are right for him. Can you help her choose a healthier food from the following options?

Set: 1

a. Puri (mathri) made from whole wheat flour and peanut oil.

b. Sev-mamra based on palmolein oil.

Set: 2

a. Skimmed milk.

b. Whole milk.

vs. Milk with less than 3% fat.

Set: 3

a. Cashew nut.

b. Nuts.

18. List at least three sources of omega-3 PUFAs (polyunsaturated fatty acids) in the diet.

1)……………………………….

2)……………………………….

3)……………………………………….

19. The fat in milk and dairy products is largely ……………………..

a. saturated fat b. cholesterol

vs. Polyunsaturated fat d. monounsaturated fat

20. The fat present in chicken and meat like mutton is largely…………………………………

a. saturated fat b. Omega 6

vs. Omega 3 d. monounsaturated fatty acids (MUFA)

21. Read the following passage and answer the questions given under the passage:

“After rice, I think ghee occupies the unenviable position as one of the most misunderstood foods in India today. Once considered the food of the gods, it is now a ‘fattening’ ingredient and in somehow responsible for the lifestyle-related illnesses of this generation. But is it the truth? Since the 1970s and 80s, inspired by the marketing and propaganda of “heart-healthy” vegetable oils, an entire country has abandoned its 5000 year old dietary wisdom to eat ghee, has our heart health really improved?Are there fewer cases of diabetes, high cholesterol, etc.?Or have we made a mistake when ghee has been labeled “saturated fat” and pushed into the same category as trans fats and hydrogenated fats?

Here is the summary of the series “The goodness of ghee” that I shared on Facebook and Twitter last week:

“Ghee makes you fat” – ghee is by nature lipolytic, the one that breaks down fat. And this is due to its unique short-chain fatty acid structure. “Ghee is saturated fat” – It’s saturated fat, yes, but with such a unique structure that it actually helps mobilize fat from stubborn fatty areas of the body. Not a saturated fat like the trans fats in your cookies, cakes, pizzas, etc.

Additionally, ghee has antibacterial and antiviral properties. As well as helping you recover from illness, it ensures you won’t get sick. And the antioxidants in ghee make it the miraculous anti-wrinkle and anti-aging therapy you’ve been looking for.

What our ancient dietary wisdom tells us: Runam krutva, ghrutam pibet – take a loan, but drink ghee. Bake it or add cooked food to it, it will continue to bless you.

(Retrieved from http://rujutadiwekar.blogspot.com/2013/03/the-goodness-of-ghee.html)

Think critically about this advice. Do you agree with what is said? Why? Do you disagree with everything said here? What do you disagree with? Why?

22. Please clearly indicate whether you found this information interesting and useful. If yes, specify how. Also feel free to share your suggestions and feedback on the content and its relevance to you.

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