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1
Q

Bacteria in food that can cause food poisoning

A

must be heated over 60 degrees Celsius

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2
Q

Chemical leaking into the soil

A

affects nutritional content of the soil, thus affecting nutrient content of plants

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3
Q

Social media affect on community food choice

A

build connectedness
- joining likeminded communities e.g. #eatgreens

influence perceptions towards food
- influencers “what i eat in a day” videos
- food reviews

influence food choices and behaviours
- nutritionists and health professionals sharing advice online

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4
Q

Talking about food wastage at home

A

involves the resources used to make and transport it to home, resources used to transport the waste, overbuying putting pressure on food production using more resources to make more food. This requires proper food storage and preparation

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5
Q

Use-by labe

A

once past the date, the food is inedible and may cause health and safety issues. Prevents overbuying to ensure it doesn’t exceed use-by label, reducing food waste

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6
Q

Best-before label

A

food can still be eaten after that date except its quality and sensory properties may differ, it is up to the consumer’s wisdom. This allows consumers to eat some foods after best-before label, reducing food waste in landfill

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7
Q

Longer to digest foods e.g. Protein foods

A

high satiety & reduces ghrelin levels “hunger hormone”

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8
Q

Fruit & veg

A

health, high fibre reducing cardiovascular disease & consumption -> feeling of fullness, reducing risk of obesity

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9
Q

ADG methodology

A

developed thru rigorous research under NHMRC guidelines, based on over 55k evidence-based research, large sample size, recent research within last 10 years, reviewed by committee of leading experts in nutrition, public health and food industry

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10
Q

Role of microorganisms in gastrointestinal health

A

○ Defend against pathogens that may cause food poisoning
○ Help digest lactose, helping those with lactose intolerance, preventing diarrhea
○ Probiotics and prebiotics aid mental health through production of serotonin and dopamine
○ Prebiotics, (nondigestible carbs) -> aid physical health through productino of short chain fatty acids which protect from inflammation, promote digestive health, prevent disease, control blood sugar levels, add nutrients & energy to large intestine

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11
Q

Poultry, fish, eggs etc

A

2-3

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12
Q

Fruit

A

2

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13
Q

Grain

A

4- 6

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14
Q

Vegetables

A

5

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15
Q

Dairy & alternatives

A

2-4

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16
Q

Chemical digestion of carbs

A

mouth - salivary glands containing salivary amylase, poly and disaccharaides into dextrins and monosaccharides
small intestine - pancreatic amylase catalyses enzymatic hydrolisis into simple sugars -> glucose/fructose/galactose

absorbed in duodenum/smallintestine through villi and microvilli lining into bloodstream through arteries and veins

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17
Q

Fats go

A

into lymphatic system + bloodstream

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18
Q

PANCREATIC JUICES

A

(LIPASE, AMYLASE, PROTEASE) INTO THE SMALL INTESTINE FOR CHEMICAL DIGESTION

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19
Q

Mandatory on food label

A

LOT IDENTIFICATION, NIP, storage conditions, directions for use, expiry date

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20
Q

Not mandatory on food labels

A

health star rating, serving suggestions, health claims

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21
Q

Purpose of food label

A

allow customers to make informed decisions according to ethical beliefs, allows accurate distinguishing between food products

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22
Q

Why crops > animals

A

○ More yield per acre
○ No methane production = less greenhouse emissions contributing to climate change
○ Require less resources, cheaper to grow, harvest and transport
○ Wider range of nutrients than animals

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23
Q
  • Why more veg > fruit (serves)
A

○ Fruit higher in sugar & kj
○ Veg adds bulk (fibre) without excessive kj, helping maintain + lose weight
○ Wide variety of veg in large amounts -> essential nutrients

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24
Q

Social norms

A

location, education, income, cultural norms,availability of time

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25
High level health claim
inform of substance/nutrient in food & relationship/effect on serious health issue or biomarker of serious disease
26
e.g. of high level health claim
"high in calcium reducing risk of osteoporosis in ppl 65+ ○ "contains folic acid reducing risk of foetal neural tube defects
27
Relationship btw online food delivery - sedentary movement
○ Reduces movment needed to purchase and prepare food ○ More time to exercise as no need to prep food ○ Delivery drivers can ride bikes, increasing physical activity
28
Relationship btw online food delivery - social connectedness
○ No verbal connection w food vendor ○ Paid on app and dropped off so no convo w delivery person required ○ No interaction with other customers as not in restaurant setting
29
Low impact farming
○ Farming practices (crop rotation, organic farming, grazing rotation), conserves soil nutrients and water retaining capacity, allows regeneration of depleted nutrients ○ Natural fertilisers and pesticides (e.g. animal manure) prevents impact of harmful chemicals on soil that may cause environmental issues such as water pollution & inhibited nutrient content of crops ○ Sustainable pest control ○ Focus on biodiversity through enabling microorganisms and insects to thrive
30
Biodiversity
the variety of living organisms in a specific habitat or the world
31
Biosecurity
the methods implemented to protect the safety of living organisms against harm, such as harmful microorganisms, pests and disease
32
Educating children on food
○ Reduced food miles, positively impacting climate change and pollution ○ More self-sufficient, reducing pressure on food systems ○ Able to teach others ○ Protects ongoing food production ○ Education on using native produce preserves world food resources ○ Promotes global food security
33
Pregnant women, why more serves?
○ Carbs -> more energy bc heavier, support growth of maintenance of mother & foetus ○ Calcium -> development of foetus & maintaining mother's bone strength ○ Protein -> second energy for mother's extra energy requirements & support growht and maintenance of mother and foetus Iron to regulate oxygen levels in blood & support increased blood supply for mother & foetus, reduces dizziness, lightheadedness, anemia
34
FODMAP stands for
Fermented ogliosaccharides disaccharides monosaccharids and polyols
35
affect of fodmap
harder to digest, creates extra gas adding pressure onto the gut
36
who does fodmap affect
Affects ppl with more sensitive gastrointestinal system, those with IBS (IRRITABLE BOWEL SYSTEM)
37
fodmap 3 step diet
1. Cut all fodmap foods 2. Slowly introduce again by replacing high fodmap w low fodmap W aid of dietician, establish personalized diet according to sensitivity to fodmap foods to achieve a diet supporting active and healthy lifestyle
38
chemical digestion of protein
stomach - pepsin is released in digestive juices and activated by hydrochloric acid which begins breakdown of protein into amino acids small intestine - pancreatic protease is released in pancreatic juice where it further breaks proteins into amino acids and peptides transported via bloodstream thru arteries and veins to liver for storage
39
the 5 dimensions to reach food security
availability, accessibility, acceptability, adequacy, stability
40
equity
fair and reasonable adjusted to individuals needs without any disadvantages
41
equality
when resources are shared equally among individuals or groups
42
contributing factors to global food insecurity
climate change, rising population, conflict
43
availability in food security means
sufficient supply of food for people at all times
44
accessibility in food security means
physical and economic access to food at all times, equity of food access
45
stability in food security means
reliability food supply
46
adequacy in food security means
access to nutritious, safe and environmentally sustainably produced food
47
acceptability in food security means
access to culturally acceptable food produced and obtained in ways that don't compromise people's dignity, or human rights
48
food citizenship
when consumers engage in food-related actions promoting the health of individuals and the planet
49
drones -> food equity
promote even distribution of food through optimizing production and minimizing waste
50
food security
focused on availability and access of food when all people at all times have adequate physical, economical and social access to safe and nutritious foods to support an active and healthy lifestyle e.g. when a town has sufficient produce in its grocery stores to feed its population, although the produce is imported and not locally grown
51
food sovereignty
focused on policies and regulations surrounding food production, the right of individuals and communities to define their own agricultural system, choosing what foods they want to eat, where it is grown and how it is grown e.g. an indigenous community successfully fighting for land rights to practice traditional farming practices
52
food citizenship actions 4 health of people
- advocate for companies to adhere to high food health regulations to ensure safe and healthy food supply - share food knowledge - prioritize whole, unprocessed foods such as whole-grain and fresh fruits and vegetables
53
Food intolerance
Chemical response (not serious) digestive system symptoms (diarrhea, bloating, constipation_ skin & mouth rash, ulcers & hives
54
Food allergy
Immune response (serious) body increases production of allergen antibodies (immunoglobulin E) mild-severe swelling, rashes, hives on face/lips/mouth/skin/eyes vomiting anaphylaxis
55
Chemical digestion of fats
Bile released into duodenum of small intestine breaks fat into smaller molecules pancreatic lipase in small intestine then catalyses enzymatic hydrolysis, breaking fat into glycerols and fatty acids, which is the absorbed thru microvilli and villi lining small intestine into bloodstream and lymphatic system
56
benefits of biodiversity
- economic benefits - protects against disease - promotes food security THE MORE THE BETTER :D
57
reason why foods can be comfort foods
- associated with fond memories - associated with celebrations, holidays and feelings of pleasure
58
environmental affect of all products
packaging ending in landfill, contributing to production of greenhouse gas production
59
political influence on the advertising industry
FSANZ - regulates & monitors health claims - ensures companies do not falsely advertise their products - enables consumers to make informed decisions ACMA (Australian Communications and Media Authority) - can limit or prohibit certain advertisements - e.g. prohibiting advertisement of discretionary foods in children's tv channels
60
political influence on manufacturing industry
government policies relating to health and safety - quality of food, amounts of something that cant or can go in
61
define climate change
the change in weather patterns as well as changes in ocean levels, land surfaces, ice sheets and other aspects of the environment.
62
impact of climate change on environmental sustainability of primary food production
decrease in food production decrease in biodiversity changes to farming methods, types of crops/animals
63
key elements for health claims
scientific evidence follows FSANZ regulations
64
connectedness
feeling of belonging and involvement in a group
65
Biological differences for food intake between elderly and young ppl
older ppl in periods of repair and maintenance while younger ppl are in periods of growth higher activity level vs more sedentary lifestyle
66
why the evidence based principles for ADG are the best available info to assist with planning daily food intake
quality, quantity and level of evidence - Australian committee of leading experts in food, public health and nutrition industries - developed through rigorous research methodology according to the National Health and Medical Research Council (NHMRC) guidelines - 55k pieces of research & scientific evidence - research is recent/within the previous 10 years - based on high-quality studies, primarily systematic reviews
67
nutritional rationale of ADG and AGHE
encourage consumers to make informed decisions influence and shape healthy food behaviours reduce risk of diet-related conditions (diabetes, obesity) and chronic diseases (cardiovascular disease, bowel cancer and some other cancers
68
importance of biodiversity in environmental sustainability of primary food production
stronger food chain native animals can reduce crop pests less extinction of flora and fauna, reducing pasture and soil erosion and salinity improvement in crop pollination maintain waterway health thru algae + microorganisms improved organic material recycling greater genetic diversity for increased food supply
69
choice of animals in primary food production in environmental sustainability
small animals - less energy and resources needed - less to no greenhouse gas emission (cows produce methane) - more yield per acre native animals - less pressure on food production - less use of energy and resources - control population, prevent overpopulation goats & dorper sheep - highly drought tolerant - feed on native pasture - don't require excess water and agricultural chemicals fish farming - more sustainable - less production of green house gases
70
criteria for validity of food information
source purpose context presentation of evidence language used
71
criteria for validity of weight loss and nutrient supplement claims by companies
commercial gain ethics effectiveness of product
72
how can comfort foods be a part of a healthy diet
- increase sense of wellbeing - discretionary foods can be consumed in small amounts outlined in AGHE and still be part of a healthy diet
73
characteristics of organic farming
no use of artificial chemicals such as pesticides and fertilisers uses natural systems no use of GMO no hormones or growth promoters or steroids
74
solutions to improve equity in food access
subsidize produce food workshops to upskill knowledge and skills community gardens food banks using donations from food retailers GMO -> increased crop yeild for lower cost
75
ethical concern of GMO
unaffordable for low-socioeconomic communities reduce effectiveness of antibiotics cause new allergens genetic pollution of organic crops cross pollination issues tougher weeds reduced natural crop biodiversity negative impact on local insects & wildlife
76
feeling of satiety
due to interactions between the digestive system, brain and hormones
77
standards for all health claims
nutrient content - meet FSANZ criteria for amounts general health - only permitted on foods meeting Nutrient profiling SCoring criteria (NPsC) high level- based on approved food and health relationships by Food Standards Code
78
Justify why FSANZ regulations don't permit health claims on foods w high saturated fat, sugar or salt
dont meet AGHE and ADG reccommendations that are based on high quality evidence are associated with short and long term diet related diseases and chronic illnesses foods dont meet NPSC (nutrient profiling scoring criteria)
79
everday food habits contributing to unhealthy body weight
sedentary behaviour regular consumption of discretionary foods high-weight loss diets that lack nutrition
80
social benefit of sharing foods
increases commu nication & builds social skills sharing & learning of new food knowledge and skills sharing & learning on different cultural foods, building cultural appreciation
81
emotional benefit of sharing foods
strengthens feeling of connectedness & bonding increases emotional trust & feeliung of security on others as they open and share experiences through conversations can relate to each other, stress relieving, helps mental health
82
feeling of satiety is a result of
complex interactions between digestive system, brain nad hormones
83
sensing process of food
eyes see -> appetite tongue tastes -> tastebuds activated peaking appetite
84
adg 1
achieve and maintain a healthy weight
85
adg 2
eat a wide vareity of nutiritous foods from the five food groups
86
adg 3
limit intake of saturated fats, added salt and sugar, and alcohol
87

food tech exam notes (1 decks)

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