derek-thomas/squad-v1.1-t5-question-generation huggingface dataset:
At the time of this entry, we were not able to identify any specific nutrition literacy studies in the U.S. at a national level. However, the findings of the 2003 National Assessment of Adult Literacy (NAAL) provide a basis upon which to frame the nutrition literacy problem in the U.S. NAAL introduced the first ever measure of "the degree to which individuals have the capacity to obtain, process and understand basic health information and services needed to make appropriate health decisions" – an objective of Healthy People 2010 and of which nutrition literacy might be considered an important subset. On a scale of below basic, basic, intermediate and proficient, NAAL found 13 percent of adult Americans have proficient health literacy, 44% have intermediate literacy, 29 percent have basic literacy and 14 percent have below basic health literacy. The study found that health literacy increases with education and people living below the level of poverty have lower health literacy than those above it.

Question: In which country were there no specific nutritional literacy studies on a national level that could be found? Question: What does the abbreviation NAAL represent? Question: How many Americans were found to have intermediate health literacy? Question: What percentage of Americans fell below the basics of health literacy? Question: People who had a lower health literacy rate were found to be living below what standard?
Another study examining the health and nutrition literacy status of residents of the lower Mississippi Delta found that 52 percent of participants had a high likelihood of limited literacy skills. While a precise comparison between the NAAL and Delta studies is difficult, primarily because of methodological differences, Zoellner et al. suggest that health literacy rates in the Mississippi Delta region are different from the U.S. general population and that they help establish the scope of the problem of health literacy among adults in the Delta region. For example, only 12 percent of study participants identified the My Pyramid graphic two years after it had been launched by the USDA. The study also found significant relationships between nutrition literacy and income level and nutrition literacy and educational attainment further delineating priorities for the region.

Question: What percentage of people were were found to have a high likelihood of low literacy skills in the Mississippi Delta region? Question: What primary difference was there between the NAAL and Delta study that made comparisons difficult? Question: Who was the main author of the study that suggested that the Mississippi Delta study identified a problem of health literacy? Question: For how many years had the My Pyramid graphic been released at the time of the Mississippi Delta study? Question: Income level was found to have a signification correlation to which outcome in the study?
These statistics point to the complexities surrounding the lack of health/nutrition literacy and reveal the degree to which they are embedded in the social structure and interconnected with other problems. Among these problems are the lack of information about food choices, a lack of understanding of nutritional information and its application to individual circumstances, limited or difficult access to healthful foods, and a range of cultural influences and socioeconomic constraints such as low levels of education and high levels of poverty that decrease opportunities for healthful eating and living.

Question: The studies indicated that there was a lack of information in the area about what kind of choice? Question: What did the studies show there was a lack of understanding of by the population? Question: What was found to be limited or at least difficult to get access to in the studied region? Question: What kind of constraint was found to have a significant effect on the nutritional literacy? Question: Aside from large people living in poverty, what else is considered a socioeconomic constraint that resulted in a decrease in opportunity for healthy food choices?
Malnutrition refers to insufficient, excessive, or imbalanced consumption of nutrients by an organism. In developed countries, the diseases of malnutrition are most often associated with nutritional imbalances or excessive consumption. In developing countries, malnutrition is more likely to be caused by poor access to a range of nutritious foods or inadequate knowledge. In Mali the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and the Aga Khan Foundation, trained women's groups to make equinut, a healthy and nutritional version of the traditional recipe di-dèguè (comprising peanut paste, honey and millet or rice flour). The aim was to boost nutrition and livelihoods by producing a product that women could make and sell, and which would be accepted by the local community because of its local heritage.

Question: An imbalance in the intake of nutrients by any organism can be referred by which term? Question: In what kind of country is malnutrition often found as excessive consumption or as a nutritional imbalance? Question: Aside from inadequate knowledge, what else is characteristic of malnutrition found in developing countries? Question: What is the abbreviation ICRISAT short for? Question: What is the name of the traditional Mali recipe that equinut is a twist on?
Nutritionism is the view that excessive reliance on food science and the study of nutrition can lead to poor nutrition and to ill health. It was originally credited to Gyorgy Scrinis, and was popularized by Michael Pollan. Since nutrients are invisible, policy makers rely on nutrition experts to advise on food choices. Because science has an incomplete understanding of how food affects the human body, Pollan argues, nutritionism can be blamed for many of the health problems relating to diet in the Western World today.

Question: What is the term that refers to a viewpoint that believes a reliance on food science is a cause of poor nutrition and ill health? Question: Who is originally claimed to have given birth to the concept of nutritionism? Question: Although he was not the creator of the concept, who popularized the idea of nutritionism? Question: Who has to rely on nutrition experts when it comes to making decisions regarding food and nutritional values? Question: Which region of the world does Pollan claim could trace their health problems back to nutritionism?
Some organizations have begun working with teachers, policymakers, and managed foodservice contractors to mandate improved nutritional content and increased nutritional resources in school cafeterias from primary to university level institutions. Health and nutrition have been proven to have close links with overall educational success. Currently, less than 10% of American college students report that they eat the recommended five servings of fruit and vegetables daily. Better nutrition has been shown to have an impact on both cognitive and spatial memory performance; a study showed those with higher blood sugar levels performed better on certain memory tests. In another study, those who consumed yogurt performed better on thinking tasks when compared to those that consumed caffeine-free diet soda or confections. Nutritional deficiencies have been shown to have a negative effect on learning behavior in mice as far back as 1951.

Question: Outside of policymakers and teachers, who else is a key component to improving nutritional content in schools? Question: What are organizations targeting with the aim of improving nutritional content or resources? Question: What are health and nutrition shown to have a link to in terms of education? Question: What percentage of American students report that they currently eat the recommended servings of fruits and vegetables? Question: Which animal was shown to have a negative effect on learning behavior due to nutritional deficiencies back in 1951?
Cancer is now common in developing countries. According to a study by the International Agency for Research on Cancer, "In the developing world, cancers of the liver, stomach and esophagus were more common, often linked to consumption of carcinogenic preserved foods, such as smoked or salted food, and parasitic infections that attack organs." Lung cancer rates are rising rapidly in poorer nations because of increased use of tobacco. Developed countries "tended to have cancers linked to affluence or a 'Western lifestyle' — cancers of the colon, rectum, breast and prostate — that can be caused by obesity, lack of exercise, diet and age."

Question: Which health issue is now becoming a common issue in developing countries? Question: Which organization did a study on cancer in developing countries? Question: What were cancers such as liver cancer or stomach cancer found to have a link to? Question: The rise of lung cancer in poor nations can be attributed to the use of which product? Question: Obesity, lack of exercise, age and diet are risk factors attributed to cancer that are all apart of what kind of lifestyle?
Several lines of evidence indicate lifestyle-induced hyperinsulinemia and reduced insulin function (i.e., insulin resistance) as a decisive factor in many disease states. For example, hyperinsulinemia and insulin resistance are strongly linked to chronic inflammation, which in turn is strongly linked to a variety of adverse developments such as arterial microinjuries and clot formation (i.e., heart disease) and exaggerated cell division (i.e., cancer). Hyperinsulinemia and insulin resistance (the so-called metabolic syndrome) are characterized by a combination of abdominal obesity, elevated blood sugar, elevated blood pressure, elevated blood triglycerides, and reduced HDL cholesterol. The negative impact of hyperinsulinemia on prostaglandin PGE1/PGE2 balance may be significant.

Question: Other than the reduced insulin function, what else contributes greatly to many disease states? Question: Reduced insulin function can also go by what other term? Question: Arterial microinjuries and heart disease can all be linked back to which health issue that is caused by hyperinsulinemia? Question: The metabolic syndrome is a term that refers to which health issue? Question: Hyperinsulinemia has a negative effect on the levels of which important molecules in the body?
The state of obesity clearly contributes to insulin resistance, which in turn can cause type 2 diabetes. Virtually all obese and most type 2 diabetic individuals have marked insulin resistance. Although the association between overweight and insulin resistance is clear, the exact (likely multifarious) causes of insulin resistance remain less clear. It is important to note that it has been demonstrated that appropriate exercise, more regular food intake, and reducing glycemic load (see below) all can reverse insulin resistance in overweight individuals (and thereby lower blood sugar levels in those with type 2 diabetes).

Question: Insulin resistance has been strongly linked to which health issue? Question: If someone struggles with insulin resistance, what kind of diabetes can develop as a result? Question: Almost all individuals who suffer from type 2 diabetes and/or obesity are found to have which trait? Question: Appropriate exercise and reducing glycemic load are two examples of ways to stimulate which process?
Obesity can unfavourably alter hormonal and metabolic status via resistance to the hormone leptin, and a vicious cycle may occur in which insulin/leptin resistance and obesity aggravate one another. The vicious cycle is putatively fuelled by continuously high insulin/leptin stimulation and fat storage, as a result of high intake of strongly insulin/leptin stimulating foods and energy. Both insulin and leptin normally function as satiety signals to the hypothalamus in the brain; however, insulin/leptin resistance may reduce this signal and therefore allow continued overfeeding despite large body fat stores. In addition, reduced leptin signalling to the brain may reduce leptin's normal effect to maintain an appropriately high metabolic rate.

Question: Obesity can cause resistance to which hormone? Question: In the so called vicious cycle, what aggravates obesity to continue the cycle? Question: A characteristic of the cycle other than fat storage is a continuously high stimulation of what? Question: What function do insulin and leptin normally provide in the body? Question: What effect does insulin/leptin resistance have on the function of insulin/leptin?
There is a debate about how and to what extent different dietary factors— such as intake of processed carbohydrates, total protein, fat, and carbohydrate intake, intake of saturated and trans fatty acids, and low intake of vitamins/minerals—contribute to the development of insulin and leptin resistance. In any case, analogous to the way modern man-made pollution may possess the potential to overwhelm the environment's ability to maintain homeostasis, the recent explosive introduction of high glycemic index and processed foods into the human diet may possess the potential to overwhelm the body's ability to maintain homeostasis and health (as evidenced by the metabolic syndrome epidemic).

Question: The debate regarding factors influencing the development of insulin and leptin is not just about how, but also about what other factor? Question: Other than processed foods, what else was recently introduced to the human diet? Question: What is an example of the body's ability to maintain homeostasis being overwhelmed?
Excess water intake, without replenishment of sodium and potassium salts, leads to hyponatremia, which can further lead to water intoxication at more dangerous levels. A well-publicized case occurred in 2007, when Jennifer Strange died while participating in a water-drinking contest. More usually, the condition occurs in long-distance endurance events (such as marathon or triathlon competition and training) and causes gradual mental dulling, headache, drowsiness, weakness, and confusion; extreme cases may result in coma, convulsions, and death. The primary damage comes from swelling of the brain, caused by increased osmosis as blood salinity decreases. Effective fluid replacement techniques include water aid stations during running/cycling races, trainers providing water during team games, such as soccer, and devices such as Camel Baks, which can provide water for a person without making it too hard to drink the water.

Question: Hyponatremia is the term that refers to which action by a human? Question: In 2007, what kind of contest was Jennifer Strange participating in upon her death? Question: In which specific kind of events can one often find people drinking too much water? Question: When a human is suffering from hyponatremia, what is the main cause of damage that may occur? Question: Damage to the brain occurs because of the increase in which process?
The relatively recent increased consumption of sugar has been linked to the rise of some afflictions such as diabetes, obesity, and more recently heart disease. Increased consumption of sugar has been tied to these three, among others. Obesity levels have more than doubled in the last 30 years among adults, going from 15% to 35% in the United States. Obesity and diet also happen to be high risk factors for diabetes. In the same time span that obesity doubled, diabetes numbers quadrupled in America. Increased weight, especially in the form of belly fat, and high sugar intake are also high risk factors for heart disease. Both sugar intake and fatty tissue increase the probability of elevated LDL cholesterol in the bloodstream. Elevated amounts of Low-density lipoprotein (LDL) cholesterol, is the primary factor in heart disease. In order to avoid all the dangers of sugar, moderate consumption is paramount.

Question: The increase in cases of diabetes, obesity and heart disease can be traced back to an increase in the consumption of what product? Question: What has been the increase in obesity among adults in the last 30 years in the United States? Question: What is the current percentage of obese adults in the United States? Question: Within the past 30 years, how has the number of diabetes cases changed? Question: What does the term LDL stand for?
Since the Industrial Revolution some two hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature. Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurisation, autoclavation, drying, salting, and separation of various components, all of which appearing to alter the original nutritional contents of food. Pasteurisation and autoclavation (heating techniques) have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection. But some of the (new) food processing technologies have downfalls as well.

Question: When did the Industrial Revolution roughly begin? Question: Apart from altering the state of food, what is the other main focus in technology increases for the food processing industry? Question: Which technology is primarily responsible for helping keep food fresh? Question: Pasteurisation is an an example of a technology that aims to do what to food? Question: Pasteurisation and autoclavation are examples of what kind of technique?
Modern separation techniques such as milling, centrifugation, and pressing have enabled concentration of particular components of food, yielding flour, oils, juices, and so on, and even separate fatty acids, amino acids, vitamins, and minerals. Inevitably, such large-scale concentration changes the nutritional content of food, saving certain nutrients while removing others. Heating techniques may also reduce food's content of many heat-labile nutrients such as certain vitamins and phytochemicals, and possibly other yet-to-be-discovered substances. Because of reduced nutritional value, processed foods are often 'enriched' or 'fortified' with some of the most critical nutrients (usually certain vitamins) that were lost during processing. Nonetheless, processed foods tend to have an inferior nutritional profile compared to whole, fresh foods, regarding content of both sugar and high GI starches, potassium/sodium, vitamins, fiber, and of intact, unoxidized (essential) fatty acids. In addition, processed foods often contain potentially harmful substances such as oxidized fats and trans fatty acids.

Question: Centrifugation and pressing are prime examples of what? Question: An unfortunate side effect of concentrating food components is that it causes what change in the food? Question: What kind of nutritional value do the processed foods have in comparison to their fresh variants? Question: What is another term other than 'fortified' that can be used to describe the addition of nutrients to processed food? Question: Outside of oxidized fats, what is another substance that is deemed harmful that can be found in processed foods?
A dramatic example of the effect of food processing on a population's health is the history of epidemics of beri-beri in people subsisting on polished rice. Removing the outer layer of rice by polishing it removes with it the essential vitamin thiamine, causing beri-beri. Another example is the development of scurvy among infants in the late 19th century in the United States. It turned out that the vast majority of sufferers were being fed milk that had been heat-treated (as suggested by Pasteur) to control bacterial disease. Pasteurisation was effective against bacteria, but it destroyed the vitamin C.

Question: What did people who became ill with beri-beri have as their main food source? Question: What vitamin is removed during the polishing of rice? Question: Which disease became prevalent among infants in the United States as an effect of processed foods? Question: What treatment did the milk that was fed to infants undergo to control bacterial disease? Question: What was destroyed during the pasteurisation of the milk?
As mentioned, lifestyle- and obesity-related diseases are becoming increasingly prevalent all around the world. There is little doubt that the increasingly widespread application of some modern food processing technologies has contributed to this development. The food processing industry is a major part of modern economy, and as such it is influential in political decisions (e.g., nutritional recommendations, agricultural subsidising). In any known profit-driven economy, health considerations are hardly a priority; effective production of cheap foods with a long shelf-life is more the trend. In general, whole, fresh foods have a relatively short shelf-life and are less profitable to produce and sell than are more processed foods. Thus, the consumer is left with the choice between more expensive, but nutritionally superior, whole, fresh foods, and cheap, usually nutritionally inferior, processed foods. Because processed foods are often cheaper, more convenient (in both purchasing, storage, and preparation), and more available, the consumption of nutritionally inferior foods has been increasing throughout the world along with many nutrition-related health complications.

Question: What is undoubtedly a cause of the increase in obesity related diseases that are becoming prevalent? Question: Aside from agricultural subsidizing, what else does the food processing industry influence in terms of political decisions? Question: What is perceived as the general priority of the food processing industry in this sort of economy? Question: The more expensive fresh foods have what nutritional value in relation to processed food? Question: Other than being cheaper, what is another main draw of processed foods?
The Crimean War was a military conflict fought between October 1853 – March 1856 in which Russia lost to an alliance of France, the United Kingdom, the Ottoman Empire, and Sardinia. The immediate cause involved the rights of Christian minorities in the Holy Land, which was controlled by the Ottoman Empire. The French promoted the rights of Catholics, while Russia promoted those of the Eastern Orthodox Christians. The longer-term causes involved the decline of the Ottoman Empire and the unwillingness of the United Kingdom and France to allow Russia to gain territory and power at Ottoman expense. It has widely been noted that the causes, in one case involving an argument over a key, have never revealed a "greater confusion of purpose", yet led to a war noted for its "notoriously incompetent international butchery."

Question: What year did the Crimean War begin? Question: What year did the Crimean War end? Question: Who controlled the rights of Christian minorities in the Holy Land? Question: Who promoted the rights of the Catholic people? Question: Who promoted the rights of the Eastern Orthodox Christians?
While the churches eventually worked out their differences and came to an initial agreement, both Nicholas I of Russia and Napoleon III refused to back down. Nicholas issued an ultimatum that the Orthodox subjects of the Empire be placed under his protection. Britain attempted to mediate, and arranged a compromise that Nicholas agreed to. When the Ottomans demanded changes, Nicholas refused and prepared for war. Having obtained promises of support from France and Britain, the Ottomans officially declared war on Russia in October 1853.

Question: Which two figures refused to back down after the churches worked out their disagreements? Question: Who wanted the Orthodox subjects to be placed under their protection? Question: Who arranged the compromise that Nicholas agreed to? Question: Who demanded the changes that Nicholas later refused? Question: What month did the Ottomans declare war on Russia?