Problem 1: ??Compare the main types of fat in butter and soft margarine.
Explain the significance of a BMI of 23.
Discuss three dietary strategies that can help reduce blood cholesterol levels. Give two specific examples of how to achieve each strategy.
Problem 2: List two factors that determine protein quality and explain why. Explain how protein quality differs between animal and plant sources.
Describe three health benefits of a vegetarian diet and explain why these benefits occur.
Problem 3: Lunch consists of a ham sandwich on whole wheat bread, an apple, and a bowl of ice cream. List two different carbohydrates present in each of these foods and identify them as either simple or complex carbohydrates.
Identify the two types of dietary fibre present in this lunch. List one additional food source for each type.
Describe the health benefits attributable to the two types of dietary fibre you identified and explain the mechanisms.