nutrition Flashcards
(16 cards)
sodium
Function: regulation of fluids in the body, including water and blood.
Fluid is drawn to sodium, so the amount of sodium in the blood
influences the amount of fluid that stays in the cells. ex table salt, olives
glycaemic index
measures the effect that carbohydrate foods have on blood glucose levels and how quickly they cause them to rise (0-100)
vitamin c
assists in collagen production to keep skins, bones and tissues strong eg oranges and tomatoes
vitamin d
absorbs calcium from intestine into the bloodstream eg fish, beef liver
B group vitamins ( B1, 2 and 3)
metabolising and converting the fuels (macronutrients) into energy, lack of these can lead to lack of energy, fatigue, weakness ex vegemite, dark green leafy vegetables
folate
important role in DNA synthesis, required for cells to duplicate during periods of growth eg poultry and eggs, citrus fruits, green leafy vegetables
vitamin B12
main function during youth is for the formation of RBC . wokrs with folate to ensure the RBC are the correct size and shape to enable o2 to be transported throughout the body, not enough increases the chance of becoming anaemic
sources: meat, eggs and cheese. Only in aanimal products: vegans risk of being deficient
AGHE
The Australian Guide to Healthy Eating is a food selection model, developed by the NHMRC (Federal Government) that is a visual representation of the Australian Dietary Guidelines. It is divided into portions from each of the five food groups:
*Fruit
*Vegetables and legumes
*Grains, mostly wholegrain
*Lean meats, poultry, seafood, eggs, tofu, nuts and seeds
*milk, yoghurt and cheese products (or alternatives)
strengths and weaknesses of aghe
STRENGTHS
¨Pictorial
¨Minimal language skills needed
¨Easy to understand
¨No foods are banned
¨Encourages to drink water
WEAKNESSES
¨Difficult to classify compound foods
¨No amounts are specified, or serving sizes
¨Cultural diversity in foods is limited
healthy living pyramid
The Healthy Living Pyramid was developed by Nutrition Australia, a non-government organisation and is based on the Australian dietary guidelines.
The pyramid represents foods from the basic food groups and arranges them into four levels, indicating the proportion of different types of food that should be consumed.
HLP strengths and weaknesses
STRENGTHS
¨Encourages a diet of minimally processed foods
¨Foods arranged into four levels indicating the proportion they are recommended to be consumed
¨Pictorial
¨Minimal language skills needed
WEAKNESSES
¨Difficult to classify compound foods
¨No amounts are specified, or serving sizes
¨Cultural diversity in foods is limited
the health star rating
endorsed by the federal government to put on food labels. Rates the overall nutritional profile of the packaged food from ½ star to 5 stars on the front of the pack.
the health star rating strengths and weaknesses
strengths
easy to understand (compare stars)
weaknesses
can be misleading
doesn;t ensure a balanced diet
real strategy
R — Read the URL. Non-commercial sites, such as those ending in .org, .edu and .gov, are generally reliable sources. Websites with a URL ending with .com may be commercial sites trying to sell a product, and therefore may not be a reliable source of information.
E — Examine the site’s contents. Look at the author, publisher and organisation. What are their credentials? Who funds the website or app? Check if the material is current.
A — Ask about the author’s name. Can you find the details of the author or publisher if you wish to contact them?
L — Look at the links. What type of pages are they linking to? Are these credible sources and do their web addresses end in .gov, .edu or .org?
nutritionists vs dietitians
both have tertiary level qualifications
nutritionists- not qualified to treat medical conditions, maininly community/public health roles
dietitains
extra study completed , can provide medical dietary treatments, focuses on indiviual nutritional care
Why should we be wary of nutrition information presented in the media?
only a snapshot of the study is provided with no information about the scope of the study (sample size, how it was conducted, etc) & how it compares with similar studies.
TV reporters are not qualified to provide nutrition advice and what is provided to the media is often sensationalised (presented in a way that provokes excitement and interest at the expense of accuracy).
