romikgosai/squad_modified_2 huggingface dataset:
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.

Q1: Heart disease and obesity are examples of what kind of disease?
A1: "Western" diseases
Q2: In which country was a study about the presence of cancer and heart disease in different regions done?
A2: China
Q3: 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?
A3: 100-fold
Q4: Other than meat, what else is lacking from the people in China's diet compared to diets from the Western world?
A4: dairy
Q5: What disease was said to possibly be the result of diets that are high in meat and dairy products?
A5: cancers
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."

Q1: Who released a guideline that recommends that people follow a whole plant food diet?
A1: United Healthcare/Pacificare
Q2: Which magazine also recommended that people follow a whole plant food diet?
A2: National Geographic
Q3: In which year was there a cover article on the National Geographic regarding diet recommendations?
A3: 2005
Q4: How many populations were studied and surveyed for the cover article?
A4: three
Q5: Other than fruits and vegetables, what other product was highly recommended to be a part of a healthy diet?
A5: whole grains
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).

Q1: Other than nitrogen, what other element varies greatly between a carnivore and herbivore diet?
A1: carbon
Q2: What percentage of nitrogen content is generally found in fungi?
A2: 5% to 10%
Q3: What process of breaking down cellulose do herbivores rely on for their essential nutrients?
A3: bacterial fermentation
Q4: Other than sugar and fiber, what else are carbohydrates consisted of?
A4: starch
Q5: Where can fatty acids be found?
A5: lipids
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.

Q1: Through what part of the body are nutrients transported to feed cells?
A1: bloodstream
Q2: In which specific circumstance is the digestive system not the first system involved in nutrient processing?
A2: unborn fetus
Q3: What is able to break bonds in ingested molecules?
A3: Digestive juices
Q4: Molecules that are released from ingested foods are done so through which process?
A4: digestive processes
Q5: Through which manner are unabsorbed matter and waste products excreted?
A5: feces
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.

Q1: What needs to be compared to the waste products from humans to determine what is absorbed in the body?
A1: food
Q2: It is important to examine both the feces and what other excrement when studying absorption?
A2: urine
Q3: Other than time consuming, what else are nutritional studies due to their length and variable count?
A3: expensive
Q4: At which rate is the science behind nutrition continuing to evolve?
A4: slowly
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.

Q1: How do plants absorb essential elements that are present in the soil?
A1: through their roots
Q2: Having leaves allows plants to absorb nutrients through which medium?
A2: air
Q3: What is the process that plants undergo in order to obtain carbohydrates?
A3: photosynthesis
Q4: What is the process called in which plants gather nutrients from the soil around their roots?
A4: cation exchange
Q5: What part of the leaf in a plant takes in carbon dioxide and releases oxygen?
A5: stomata
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.

Q1: What can environmental depletion lead to?
A1: crucial nutrition-related health problems
Q2: Other than malnutrition and a spread of disease, what is an example of a health problem that arose due to environmental depletion?
A2: contamination
Q3: Other than industrial chemicals, what other industry discharges chemicals that can contaminate the environment?
A3: agricultural
Q4: The release and contamination of the environment affects what important system other than the human race?
A4: the ecosystem
Q5: If people's nutritional status and health changes, what could this affect in their daily routine?
A5: diet habits
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.

Q1: What is the abbreviation for licensed dietitians in the US?
A1: LD
Q2: Who do dietitians have to register with other than the American Dietetic Association in order to be recognized as such in the US?
A2: Commission for Dietetic Registration
Q3: Which specific term is unregulated but still oft associated with professionals when it comes to food and diets?
A3: nutritionist
Q4: Which state has started to regulate the word "nutritionist"?
A4: Florida
Q5: What are restaurants and food manufacturers required to follow in order to assist consumers looking to follow dietary guidelines?
A5: disclosure/labeling requirements
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.

Q1: Nutritional standards and recommendations are produced by a joint effort between the US Department of Agriculture and which other department?
A1: US Department of Health and Human Services
Q2: Who releases guidelines that revolve around diet and physical activity recommendations?
A2: USDA
Q3: What is the name of the concept that has replaced the food pyramid?
A3: MyPlate
Q4: The USDA's effort sand actions are overseen by which governmental committee?
A4: Agriculture, Nutrition and Forestry Committee
Q5: On which channel are committee meetings often shown?
A5: C-SPAN
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.

Q1: What is the goal of Smart Bodies?
A1: to promote nutrition literacy
Q2: Smart Bodies is an example of an initiative that was started by what level of government?
A2: state
Q3: The Blue Cross and Blue Shield of Louisiana Foundation joined together with which University to help develop Smart Bodies?
A3: Louisiana State Agricultural Center
Q4: When was the Smart Bodies initiative first released?
A4: 2005
Q5: What does the initiative specifically target?
A5: childhood obesity
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.

Q1: In England and which other country is there a curricula that revolves around nutritional education?
A1: Wales
Q2: What is the official name of the curricula that promotes nutritional education in schools?
A2: Personal and Social Education and Food Technology curricula
Q3: What does FCS stand for?
A3: Family and Consumer Science
Q4: Aside from dieting and general nutritional information, what else does the curricula in England and Wales aim to teach students?
A4: how to read nutrition labels on packaging
Q5: In which type of school are kids required to take a number of health related courses?
A5: American
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.

Q1: In which country were there no specific nutritional literacy studies on a national level that could be found?
A1: U.S.
Q2: What does the abbreviation NAAL represent?
A2: National Assessment of Adult Literacy
Q3: How many Americans were found to have intermediate health literacy?
A3: 44%
Q4: What percentage of Americans fell below the basics of health literacy?
A4: 14
Q5: People who had a lower health literacy rate were found to be living below what standard?
A5: level of poverty
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.

Q1: What percentage of people were were found to have a high likelihood of low literacy skills in the Mississippi Delta region?
A1: 52
Q2: What primary difference was there between the NAAL and Delta study that made comparisons difficult?
A2: methodological differences
Q3: Who was the main author of the study that suggested that the Mississippi Delta study identified a problem of health literacy?
A3: Zoellner
Q4: For how many years had the My Pyramid graphic been released at the time of the Mississippi Delta study?
A4: two
Q5: Income level was found to have a signification correlation to which outcome in the study?
A5: nutrition literacy
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.

Q1: What did the studies show there was a lack of understanding of by the population?
A1: nutritional information
Q2: The studies indicated that there was a lack of information in the area about what kind of choice?
A2: food
Q3: What was found to be limited or at least difficult to get access to in the studied region?
A3: healthful foods
Q4: What kind of constraint was found to have a significant effect on the nutritional literacy?
A4: socioeconomic
Q5: 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?
A5: low levels of education
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.

Q1: An imbalance in the intake of nutrients by any organism can be referred by which term?
A1: Malnutrition
Q2: In what kind of country is malnutrition often found as excessive consumption or as a nutritional imbalance?
A2: developed
Q3: Aside from inadequate knowledge, what else is characteristic of malnutrition found in developing countries?
A3: poor access to a range of nutritious foods
Q4: What is the name of the traditional Mali recipe that equinut is a twist on?
A4: di-dèguè
Q5: What is the abbreviation ICRISAT short for?
A5: International Crops Research Institute for the Semi-Arid Tropics
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.

Q1: 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?
A1: Nutritionism
Q2: Who is originally claimed to have given birth to the concept of nutritionism?
A2: Gyorgy Scrinis
Q3: Although he was not the creator of the concept, who popularized the idea of nutritionism?
A3: Michael Pollan
Q4: Who has to rely on nutrition experts when it comes to making decisions regarding food and nutritional values?
A4: policy makers
Q5: Which region of the world does Pollan claim could trace their health problems back to nutritionism?
A5: Western World
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.

Q1: What are organizations targeting with the aim of improving nutritional content or resources?
A1: school cafeterias
Q2: Outside of policymakers and teachers, who else is a key component to improving nutritional content in schools?
A2: managed foodservice contractors
Q3: What are health and nutrition shown to have a link to in terms of education?
A3: overall educational success
Q4: What percentage of American students report that they currently eat the recommended servings of fruits and vegetables?
A4: 10
Q5: Which animal was shown to have a negative effect on learning behavior due to nutritional deficiencies back in 1951?
A5: mice
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."

Q1: Which health issue is now becoming a common issue in developing countries?
A1: Cancer
Q2: Which organization did a study on cancer in developing countries?
A2: International Agency for Research on Cancer
Q3: What were cancers such as liver cancer or stomach cancer found to have a link to?
A3: consumption of carcinogenic preserved foods
Q4: The rise of lung cancer in poor nations can be attributed to the use of which product?
A4: tobacco
Q5: Obesity, lack of exercise, age and diet are risk factors attributed to cancer that are all apart of what kind of lifestyle?
A5: Western