sentence-transformers/squad huggingface dataset:
Passage: 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?
Passage: 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?
Passage: 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?
Passage: 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: What term collectively describes "Firmicutes" and "Bacteroidetes" among others?

Question: What is the importance of having phyla in the body?

Question: Which vitamin are the bacteria present in the gut responsible for producing?

Question: What role specifically in digestion do bacteria in the gut have?

Question: Where could one find a large population of gut flora?
Passage: 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?
Passage: 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?
Passage: 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?
Passage: 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?
Passage: 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: What needs to be compared to the waste products from humans to determine what is absorbed in the body?

Question: It is important to examine both the feces and what other excrement when studying absorption?

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?
Passage: 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?
Passage: 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?
Passage: 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?
Passage: 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?
Passage: 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: What is the goal of Smart Bodies?

Question: Smart Bodies is an example of an initiative that was started by what level of government?

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?
Passage: 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: What does FCS stand for?

Question: Aside from dieting and general nutritional information, what else does the curricula in England and Wales aim to teach students?

Question: In which type of school are kids required to take a number of health related courses?
Passage: 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?
Passage: 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?
Passage: 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: What did the studies show there was a lack of understanding of by the population?

Question: The studies indicated that there was a lack of information in the area about what kind of choice?

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?