derek-thomas/squad-v1.1-t5-question-generation huggingface dataset:
Early recommendations for the quantity of water required for maintenance of good health suggested that 6–8 glasses of water daily is the minimum to maintain proper hydration. However the notion that a person should consume eight glasses of water per day cannot be traced to a credible scientific source. The original water intake recommendation in 1945 by the Food and Nutrition Board of the National Research Council read: "An ordinary standard for diverse persons is 1 milliliter for each calorie of food. Most of this quantity is contained in prepared foods." More recent comparisons of well-known recommendations on fluid intake have revealed large discrepancies in the volumes of water we need to consume for good health. Therefore, to help standardize guidelines, recommendations for water consumption are included in two recent European Food Safety Authority (EFSA) documents (2010): (i) Food-based dietary guidelines and (ii) Dietary reference values for water or adequate daily intakes (ADI). These specifications were provided by calculating adequate intakes from measured intakes in populations of individuals with “desirable osmolarity values of urine and desirable water volumes per energy unit consumed.” For healthful hydration, the current EFSA guidelines recommend total water intakes of 2.0 L/day for adult females and 2.5 L/day for adult males. These reference values include water from drinking water, other beverages, and from food. About 80% of our daily water requirement comes from the beverages we drink, with the remaining 20% coming from food. Water content varies depending on the type of food consumed, with fruit and vegetables containing more than cereals, for example. These values are estimated using country-specific food balance sheets published by the Food and Agriculture Organisation of the United Nations. Other guidelines for nutrition also have implications for the beverages we consume for healthy hydration- for example, the World Health Organization (WHO) recommend that added sugars should represent no more than 10% of total energy intake.

Question: What was the early recommended amount of water that was supposedly required to keep the body hydrated? Question: Who originally made a water intake recommendation in 1945? Question: How much water should be taken in for each calorie of food that is consumed? Question: What does ADI stand for? Question: Where do humans get the 20% of water that does not come from the beverages we drink?
The EFSA panel also determined intakes for different populations. Recommended intake volumes in the elderly are the same as for adults as despite lower energy consumption, the water requirement of this group is increased due to a reduction in renal concentrating capacity. Pregnant and breastfeeding women require additional fluids to stay hydrated. The EFSA panel proposes that pregnant women should consume the same volume of water as non-pregnant women, plus an increase in proportion to the higher energy requirement, equal to 300 mL/day. To compensate for additional fluid output, breastfeeding women require an additional 700 mL/day above the recommended intake values for non-lactating women.

Question: Who was similar recommended intake volumes as adults? Question: Other then breastfeeding women, who what other category of woman should have increased water intake? Question: How much more water should pregnant women consumed compared to an average non - pregnant woman? Question: Why should lactating women increase their water consumption? Question: How much more water do lactating women need to consume in relation to the average woman?
Dietary minerals are inorganic chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen that are present in nearly all organic molecules. The term "mineral" is archaic, since the intent is to describe simply the less common elements in the diet. Some are heavier than the four just mentioned, including several metals, which often occur as ions in the body. Some dietitians recommend that these be supplied from foods in which they occur naturally, or at least as complex compounds, or sometimes even from natural inorganic sources (such as calcium carbonate from ground oyster shells). Some minerals are absorbed much more readily in the ionic forms found in such sources. On the other hand, minerals are often artificially added to the diet as supplements; the most famous is likely iodine in iodized salt which prevents goiter.

Question: What kind of element are dietary minerals? Question: What was the term "mineral" originally meant to describe? Question: In what form are some metals commonly found in the body? Question: In what form should minerals be to be absorbed easier? Question: What is the most famous mineral that is artificially added that prevents goiter?
As with the minerals discussed above, some vitamins are recognized as organic essential nutrients, necessary in the diet for good health. (Vitamin D is the exception: it can be synthesized in the skin, in the presence of UVB radiation.) Certain vitamin-like compounds that are recommended in the diet, such as carnitine, are thought useful for survival and health, but these are not "essential" dietary nutrients because the human body has some capacity to produce them from other compounds. Moreover, thousands of different phytochemicals have recently been discovered in food (particularly in fresh vegetables), which may have desirable properties including antioxidant activity (see below); however, experimental demonstration has been suggestive but inconclusive. Other essential nutrients that are not classified as vitamins include essential amino acids (see above), choline, essential fatty acids (see above), and the minerals discussed in the preceding section.

Question: Which vitamin can be synthesized in the skin? Question: What is required for vitamin D to be synthesized? Question: What is an example of a vitamin - like compound that is not considered an essential dietary nutrient? Question: What has recently been discovered in the thousands, especially from examining fresh vegetables? Question: What is choline not an example of?
As cellular metabolism/energy production requires oxygen, potentially damaging (e.g., mutation causing) compounds known as free radicals can form. Most of these are oxidizers (i.e., acceptors of electrons) and some react very strongly. For the continued normal cellular maintenance, growth, and division, these free radicals must be sufficiently neutralized by antioxidant compounds. Recently, some researchers suggested an interesting theory of evolution of dietary antioxidants. Some are produced by the human body with adequate precursors (glutathione, Vitamin C), and those the body cannot produce may only be obtained in the diet via direct sources (Vitamin C in humans, Vitamin A, Vitamin K) or produced by the body from other compounds (Beta-carotene converted to Vitamin A by the body, Vitamin D synthesized from cholesterol by sunlight). Phytochemicals (Section Below) and their subgroup, polyphenols, make up the majority of antioxidants; about 4,000 are known. Different antioxidants are now known to function in a cooperative network. For example, Vitamin C can reactivate free radical-containing glutathione or Vitamin E by accepting the free radical itself. Some antioxidants are more effective than others at neutralizing different free radicals. Some cannot neutralize certain free radicals. Some cannot be present in certain areas of free radical development (Vitamin A is fat-soluble and protects fat areas, Vitamin C is water-soluble and protects those areas). When interacting with a free radical, some antioxidants produce a different free radical compound that is less dangerous or more dangerous than the previous compound. Having a variety of antioxidants allows any byproducts to be safely dealt with by more efficient antioxidants in neutralizing a free radical's butterfly effect.

Question: What is another term that can be used to describe "potentially damaging" compounds? Question: What are oxidizers? Question: In order for the body to function normally, what must be used to neutralize free radicals? Question: What subgroup of phytochemicals helps make up the majority of the body's antioxidants? Question: Which area of the body does vitamin A protect?
Animal intestines contain a large population of gut flora. In humans, the four dominant phyla are Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria. They are essential to digestion and are also affected by food that is consumed. Bacteria in the gut perform many important functions for humans, including breaking down and aiding in the absorption of otherwise indigestible food; stimulating cell growth; repressing the growth of harmful bacteria, training the immune system to respond only to pathogens; producing vitamin B12; and defending against some infectious diseases.

Question: Where could one find a large population of gut flora? Question: What term collectively describes "Firmicutes" and "Bacteroidetes" among others? Question: What is the importance of having phyla in the body? Question: What role specifically in digestion do bacteria in the gut have? Question: Which vitamin are the bacteria present in the gut responsible for producing?
Heart disease, cancer, obesity, and diabetes are commonly called "Western" diseases because these maladies were once rarely seen in developing countries. An international study in China found some regions had virtually no cancer or heart disease, while in other areas they reflected "up to a 100-fold increase" coincident with shifts from diets that were found to be entirely plant-based to heavily animal-based, respectively. In contrast, diseases of affluence like cancer and heart disease are common throughout the developed world, including the United States. Adjusted for age and exercise, large regional clusters of people in China rarely suffered from these "Western" diseases possibly because their diets are rich in vegetables, fruits, and whole grains, and have little dairy and meat products. Some studies show these to be, in high quantities, possible causes of some cancers. There are arguments for and against this controversial issue.

Question: Heart disease and obesity are examples of what kind of disease? Question: In which country was a study about the presence of cancer and heart disease in different regions done? Question: How much of an increase in presence of "Western" diseases was there in communities that primarily had animal - based diets as opposed to vegetable diets? Question: Other than meat, what else is lacking from the people in China's diet compared to diets from the Western world? Question: What disease was said to possibly be the result of diets that are high in meat and dairy products?
The United Healthcare/Pacificare nutrition guideline recommends a whole plant food diet, and recommends using protein only as a condiment with meals. A National Geographic cover article from November 2005, entitled The Secrets of Living Longer, also recommends a whole plant food diet. The article is a lifestyle survey of three populations, Sardinians, Okinawans, and Adventists, who generally display longevity and "suffer a fraction of the diseases that commonly kill people in other parts of the developed world, and enjoy more healthy years of life." In sum, they offer three sets of 'best practices' to emulate. The rest is up to you. In common with all three groups is to "Eat fruits, vegetables, and whole grains."

Question: Who released a guideline that recommends that people follow a whole plant food diet? Question: Which magazine also recommended that people follow a whole plant food diet? Question: In which year was there a cover article on the National Geographic regarding diet recommendations? Question: How many populations were studied and surveyed for the cover article? Question: Other than fruits and vegetables, what other product was highly recommended to be a part of a healthy diet?
Carnivore and herbivore diets are contrasting, with basic nitrogen and carbon proportions vary for their particular foods. "The nitrogen content of plant tissues averages about 2%, while in fungi, animals, and bacteria it averages about 5% to 10%." Many herbivores rely on bacterial fermentation to create digestible nutrients from indigestible plant cellulose, while obligate carnivores must eat animal meats to obtain certain vitamins or nutrients their bodies cannot otherwise synthesize. All animals' diets must provide sufficient amounts of the basic building blocks they need, up to the point where their particular biology can synthesize the rest. Animal tissue contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All of these chemical compounds and elements occur in various forms and combinations (e.g. hormones, vitamins, phospholipids, hydroxyapatite).

Question: Other than nitrogen, what other element varies greatly between a carnivore and herbivore diet? Question: What percentage of nitrogen content is generally found in fungi? Question: What process of breaking down cellulose do herbivores rely on for their essential nutrients? Question: Other than sugar and fiber, what else are carbohydrates consisted of? Question: Where can fatty acids be found?
Animal tissue consists of elements and compounds ingested, digested, absorbed, and circulated through the bloodstream to feed the cells of the body. Except in the unborn fetus, the digestive system is the first system involved[vague]. Digestive juices break chemical bonds in ingested molecules, and modify their conformations and energy states. Though some molecules are absorbed into the bloodstream unchanged, digestive processes release them from the matrix of foods. Unabsorbed matter, along with some waste products of metabolism, is eliminated from the body in the feces.

Question: Through what part of the body are nutrients transported to feed cells? Question: In which specific circumstance is the digestive system not the first system involved in nutrient processing? Question: What is able to break bonds in ingested molecules? Question: Molecules that are released from ingested foods are done so through which process? Question: Through which manner are unabsorbed matter and waste products excreted?
Studies of nutritional status must take into account the state of the body before and after experiments, as well as the chemical composition of the whole diet and of all material excreted and eliminated from the body (in urine and feces). Comparing the food to the waste can help determine the specific compounds and elements absorbed and metabolized in the body. The effects of nutrients may only be discernible over an extended period, during which all food and waste must be analyzed. The number of variables involved in such experiments is high, making nutritional studies time-consuming and expensive, which explains why the science of animal nutrition is still slowly evolving.

Question: It is important to examine both the feces and what other excrement when studying absorption? Question: What needs to be compared to the waste products from humans to determine what is absorbed in the body? Question: Other than time consuming, what else are nutritional studies due to their length and variable count? Question: At which rate is the science behind nutrition continuing to evolve?
Plants uptake essential elements from the soil through their roots and from the air (consisting of mainly nitrogen and oxygen) through their leaves. Green plants obtain their carbohydrate supply from the carbon dioxide in the air by the process of photosynthesis. Carbon and oxygen are absorbed from the air, while other nutrients are absorbed from the soil. Nutrient uptake in the soil is achieved by cation exchange, wherein root hairs pump hydrogen ions (H+) into the soil through proton pumps. These hydrogen ions displace cations attached to negatively charged soil particles so that the cations are available for uptake by the root. In the leaves, stomata open to take in carbon dioxide and expel oxygen. The carbon dioxide molecules are used as the carbon source in photosynthesis.

Question: How do plants absorb essential elements that are present in the soil? Question: Having leaves allows plants to absorb nutrients through which medium? Question: What is the process that plants undergo in order to obtain carbohydrates? Question: What is the process called in which plants gather nutrients from the soil around their roots? Question: What part of the leaf in a plant takes in carbon dioxide and releases oxygen?
Research in the field of nutrition has greatly contributed in finding out the essential facts about how environmental depletion can lead to crucial nutrition-related health problems like contamination, spread of contagious diseases, malnutrition, etc. Moreover, environmental contamination due to discharge of agricultural as well as industrial chemicals like organocholrines, heavy metal, and radionucleotides may adversely affect the human and the ecosystem as a whole. As far as safety of the human health is concerned, then these environmental contaminants can reduce people's nutritional status and health. This could directly or indirectly cause drastic changes in their diet habits. Hence, food-based remedial as well as preventive strategies are essential to address global issues like hunger and malnutrition and to enable the susceptible people to adapt themselves to all these environmental as well as socio-economic alterations.

Question: What can environmental depletion lead to? Question: Other than malnutrition and a spread of disease, what is an example of a health problem that arose due to environmental depletion? Question: Other than industrial chemicals, what other industry discharges chemicals that can contaminate the environment? Question: The release and contamination of the environment affects what important system other than the human race? Question: If people's nutritional status and health changes, what could this affect in their daily routine?
In the US, dietitians are registered (RD) or licensed (LD) with the Commission for Dietetic Registration and the American Dietetic Association, and are only able to use the title "dietitian," as described by the business and professions codes of each respective state, when they have met specific educational and experiential prerequisites and passed a national registration or licensure examination, respectively. In California, registered dietitians must abide by the "Business and Professions Code of Section 2585-2586.8". Anyone may call themselves a nutritionist, including unqualified dietitians, as this term is unregulated. Some states, such as the State of Florida, have begun to include the title "nutritionist" in state licensure requirements. Most governments provide guidance on nutrition, and some also impose mandatory disclosure/labeling requirements for processed food manufacturers and restaurants to assist consumers in complying with such guidance.

Question: What is the abbreviation for licensed dietitians in the US? Question: Who do dietitians have to register with other than the American Dietetic Association in order to be recognized as such in the US? Question: Which specific term is unregulated but still oft associated with professionals when it comes to food and diets? Question: Which state has started to regulate the word "nutritionist"? Question: What are restaurants and food manufacturers required to follow in order to assist consumers looking to follow dietary guidelines?
In the US, nutritional standards and recommendations are established jointly by the US Department of Agriculture and US Department of Health and Human Services. Dietary and physical activity guidelines from the USDA are presented in the concept of MyPlate, which superseded the food pyramid, which replaced the Four Food Groups. The Senate committee currently responsible for oversight of the USDA is the Agriculture, Nutrition and Forestry Committee. Committee hearings are often televised on C-SPAN.

Question: Nutritional standards and recommendations are produced by a joint effort between the US Department of Agriculture and which other department? Question: Who releases guidelines that revolve around diet and physical activity recommendations? Question: What is the name of the concept that has replaced the food pyramid? Question: The USDA's effort sand actions are overseen by which governmental committee? Question: On which channel are committee meetings often shown?
An example of a state initiative to promote nutrition literacy is Smart Bodies, a public-private partnership between the state’s largest university system and largest health insurer, Louisiana State Agricultural Center and Blue Cross and Blue Shield of Louisiana Foundation. Launched in 2005, this program promotes lifelong healthful eating patterns and physically active lifestyles for children and their families. It is an interactive educational program designed to help prevent childhood obesity through classroom activities that teach children healthful eating habits and physical exercise.

Question: Smart Bodies is an example of an initiative that was started by what level of government? Question: What is the goal of Smart Bodies? Question: The Blue Cross and Blue Shield of Louisiana Foundation joined together with which University to help develop Smart Bodies? Question: When was the Smart Bodies initiative first released? Question: What does the initiative specifically target?
Nutrition is taught in schools in many countries. In England and Wales, the Personal and Social Education and Food Technology curricula include nutrition, stressing the importance of a balanced diet and teaching how to read nutrition labels on packaging. In many schools, a Nutrition class will fall within the Family and Consumer Science or Health departments. In some American schools, students are required to take a certain number of FCS or Health related classes. Nutrition is offered at many schools, and, if it is not a class of its own, nutrition is included in other FCS or Health classes such as: Life Skills, Independent Living, Single Survival, Freshmen Connection, Health etc. In many Nutrition classes, students learn about the food groups, the food pyramid, Daily Recommended Allowances, calories, vitamins, minerals, malnutrition, physical activity, healthful food choices, portion sizes, and how to live a healthy life.

Question: In England and which other country is there a curricula that revolves around nutritional education? Question: What is the official name of the curricula that promotes nutritional education in schools? Question: Aside from dieting and general nutritional information, what else does the curricula in England and Wales aim to teach students? Question: What does FCS stand for? Question: In which type of school are kids required to take a number of health related courses?