How does diet contribute to the development and prevention of diet-related conditions?
Diet-related conditions: the relationship between diet and coronary heart disease, obesity, type 2 diabetes, some cancers, dental caries, iron-deficiency anaemia, osteoporosis, hypertension and bowel disorders; the dietary changes that reduce risk and the dietary management of each condition.
An SQA Advanced Higher Health and Food Technology answer on diet-related conditions, covering how diet relates to coronary heart disease, obesity, type 2 diabetes, some cancers, dental caries, iron-deficiency anaemia, osteoporosis, hypertension and bowel disorders, and the dietary changes that reduce risk or manage each condition.
Reviewed by: AI editorial process; not yet individually human-reviewed
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What this key area is asking
The SQA wants you to explain the relationship between diet and a range of conditions (such as coronary heart disease, obesity, type 2 diabetes, some cancers, dental caries, anaemia, osteoporosis, high blood pressure and bowel disorders) and to describe, with reasons, the dietary changes that lower the risk or help to manage each one. Marks come from the link between a dietary factor and the body, not from a list of foods alone.
Diet and cardiovascular conditions
Diet, obesity and type 2 diabetes
Diet, teeth, blood and bones
Diet and bowel disorders
A diet low in fibre slows transit through the gut and causes constipation; over the long term, low fibre is linked with a higher risk of bowel (colorectal) cancer. A high intake of fibre (wholegrains, pulses, fruit and vegetables) and adequate fluid keeps the bowel healthy.
Common mistakes
Examples in context
Example 1. Reformulating a ready meal. A manufacturer lowers the saturated fat and salt in a ready meal and adds wholegrains and vegetables. The product now helps reduce LDL cholesterol and blood pressure while adding fibre, lowering the consumer's heart-disease and bowel-disorder risk.
Example 2. Managing newly diagnosed type 2 diabetes. A dietitian advises smaller portions to create a negative energy balance and weight loss, swaps sugary drinks and white bread for water and wholegrain, low-GI carbohydrate, and spreads carbohydrate across the day. Blood glucose becomes easier to control and insulin sensitivity improves.
Try this
Q1. Name the fatty deposit that narrows arteries in coronary heart disease. [1 mark]
- Cue. Atheroma (a build-up of fatty material in the artery wall).
Q2. Explain why frequent sugary snacks are more harmful to teeth than the same amount of sugar eaten at one meal. [2 marks]
- Cue. Each time sugar is eaten, mouth bacteria make acid for a period; frequent snacking means more acid attacks on the enamel through the day.
Exam-style practice questions
Practice questions written in the style of SQA exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
SQA AH style6 marksExplain the relationship between diet and coronary heart disease, and describe the dietary changes that reduce the risk.Show worked answer →
A 6-mark answer needs the mechanism linking diet to the disease, then specific dietary changes.
Coronary heart disease (CHD) develops when fatty deposits (atheroma) build up inside the coronary arteries, narrowing them and reducing blood flow to the heart muscle. A diet high in saturated fat raises blood cholesterol, particularly LDL cholesterol, which is deposited in artery walls, so a high-saturated-fat diet increases the risk.
A high salt intake raises blood pressure, which damages artery walls and speeds up atheroma; being overweight and a high intake of sugary, energy-dense food add to the risk through obesity.
Dietary changes that reduce risk: cut saturated fat and replace some with unsaturated fats (especially oily fish for omega-3); reduce salt; increase soluble fibre (oats, pulses, fruit and vegetables) which helps lower cholesterol; and control energy intake to maintain a healthy weight.
Markers reward (1) atheroma narrows the coronary arteries, (2) saturated fat raises LDL cholesterol which forms atheroma, (3) salt raises blood pressure, and (4 to 6) at least three sound dietary changes such as less saturated fat, more unsaturated fat and oily fish, less salt, more soluble fibre, and controlling weight.
SQA AH style4 marksExplain how diet is linked to type 2 diabetes, and describe two dietary changes that help to manage the condition.Show worked answer →
A 4-mark answer needs the link to the disease and two valid management changes.
Type 2 diabetes develops when the body's cells become resistant to insulin or the pancreas cannot make enough, so blood glucose stays too high. A long-term diet high in sugary and energy-dense food, leading to overweight and obesity, increases the risk because excess adipose tissue reduces insulin sensitivity.
Dietary management: control the amount and type of carbohydrate, choosing low-glycaemic-index starchy foods that release glucose slowly to avoid sharp rises in blood glucose; and reduce energy intake to lose excess weight, which improves insulin sensitivity. Increasing fibre and spreading carbohydrate across meals also helps.
Markers reward (1) insulin resistance or insufficient insulin keeps blood glucose high, (2) obesity from an energy-dense diet raises the risk, and (3 to 4) two correct changes such as controlling carbohydrate type and amount, and losing weight by reducing energy intake.
Related dot points
- Nutrient functions and energy balance: the functions and sources of proteins, fats, carbohydrates, vitamins, minerals, fibre and water; energy balance, basal metabolic rate, physical activity level and total energy expenditure; the consequences of positive and negative energy balance.
An SQA Advanced Higher Health and Food Technology answer on nutrient functions and energy balance, covering the roles and sources of the macronutrients and micronutrients, fibre and water, how basal metabolic rate and physical activity level combine into total energy expenditure, and the consequences of positive and negative energy balance.
- Dietary reference values and changing needs: dietary reference values (RNI, EAR, LRNI and safe intake); how nutritional needs change across the life stages; the dietary needs of specific groups, including pregnancy, infancy, adolescence, older adults, athletes, and those with allergies, intolerances or medical conditions.
An SQA Advanced Higher Health and Food Technology answer on dietary reference values and changing needs, covering RNI, EAR, LRNI and safe intake, how requirements change across the life stages, and the specific needs of pregnant women, infants, adolescents, older adults, athletes and people with allergies, intolerances or medical conditions.
- Factors affecting food choice: physiological, psychological and lifestyle factors (income and budget, time and convenience, lifestyle and occupation, culture and religion, peer and family influence, advertising and marketing, health concerns, and the influence of technology and food trends) and how they interact to influence what consumers buy and eat.
An SQA Advanced Higher Health and Food Technology answer on the factors affecting food choice, covering income and budget, time and convenience, lifestyle and occupation, culture and religion, peer and family influence, advertising and marketing, health concerns and the influence of technology and food trends, and how they interact.
Sources & how we know this
- Advanced Higher Health and Food Technology Course Specification — SQA (2019)
- Advanced Higher Health and Food Technology (Course Code C836 77) — Planit (Skills Development Scotland) (2024)