Outcome 2

Question 1

what is the role of carbs in health outcomes

Answer 1

Carbs provide body with fibre which reduces cholesterol and cleans the digestive system

Question 2

what are health outcomes

Answer 2

dimensions (emotional, social) /indicators (prevalence, incidence)

Question 3

what are possible consequences of carb and fibre imbalance

Answer 3

Obesity, heart disease, colorectal cancer

Question 4

what is the role of protein in health outcomes

Answer 4

Helps to build and maintain body cells and provides body with 9 amino acids of the 20 needed for the body to function. the other 11 can be made in the body.

Question 5

what are possible consequences of protein imbalance

Answer 5

if eaten in excess can cause obesity, helps to recover from injury

Question 6

what is the role of fat in health outcomes

Answer 6

Primary source of energy

Question 7

what is the role of monounsaturated fat in health outcomes

Answer 7

help brain function and reduce cholesterol

Question 8

what is the role of polyunsaturated fat in health outcomes

Answer 8

helps lower bad cholesterol and increase cholesterol

Question 9

what are possible consequences of fat imbalance

Answer 9

heart disease, obesity and blood clots

Question 10

what is the role of water in health outcomes

Answer 10

medium for all chemical reactions required to provide energy and as a key component for many cells, tissues, blood and systems

Question 11

what are possible consequences of water imbalance

Answer 11

dehydration, constipation and urinary tract infections

Question 12

Nutrients

Answer 12

Essential substances required for body functioning and health, categorized into 6 types: Carbohydrates, Proteins, Fats, Vitamins, Minerals, and Water.

Question 13

Macronutrients vs Micronutrients

Answer 13

Macronutrients are needed in large quantities (Carbohydrates, Proteins, Fats) while Micronutrients are needed in small quantities (Vitamins, Minerals).

Question 14

Energy Content of Nutrients

Answer 14

Carbohydrates: 4 kilojoules/gram, Proteins: 4 kilojoules/gram, Fats: 9 kilojoules/gram

Question 14

REAL Framework

Answer 14

A strategy for evaluating nutrition information validity that stands for: Reliable sources, Evidence-based, Authoritative, Legitimate.

Question 15

Health Star Rating System

Answer 15

A food evaluation method that rates products based on nutrients, considering both risk and protective nutrients, allowing consumers to compare products and make informed choices.

Question 16

Good Fats vs Bad Fats

Answer 16

Good Fats (Monounsaturated, Polyunsaturated) reduce cardiovascular disease risk. Bad Fats (Saturated, Trans fats) increase health risks.

Question 17

Vitamin D

Answer 17

A vitamin primarily sourced from sunlight exposure. Deficiency is common in Australia and critical for bone health. High-risk groups include vegans and individuals with limited sun exposure.

Question 18

calcium

Answer 18

A mineral essential for bone health and preventing osteoporosis. Peak bone mass is reached during youth. Alternative sources include leafy greens and fortified foods.

Question 18

Sociocultural Factors Influencing Nutrition

Answer 18

Include family (role modeling), friends (peer pressure), socioeconomic status (income, education), cultural background, gender, and commercial factors (marketing, food packaging).

Question 19

iron

Answer 19

A mineral critical during youth stage that supports growth and development. Deficiency can lead to anemia and is more prevalent in females.

Question 20

Long-Term Nutritional Risks

Answer 20

Health implications of poor nutrition over time include cardiovascular disease, osteoporosis, obesity, and dental issues.

Question 21

sodium

Answer 21

A mineral whose overconsumption risks include cardiovascular issues, with higher risk in males.

Question 21

protein types

Answer 21

Complete Proteins contain all essential amino acids, while Incomplete Proteins lack some essential amino acids.

Question 22

Australian Guide to Healthy Eating

Answer 22

A nutritional model designed to promote balanced nutrition. Strengths include visual representation and ease of understanding. Limitations include potentially not suiting all individual needs.

Question 23

Short-Term Nutritional Imbalance Effects

Answer 23

Low energy levels, potential nutrient deficiencies, and impaired physical performance.

Question 24

Practical Nutrition Recommendations

Answer 24

Stay hydrated, consume balanced diet, understand nutritional labels, and consult professional nutritional advice.

Question 24

Peak Bone Mass

Answer 24

The maximum bone density and strength, which is reached during the youth stage of development.

Question 25

Alternative Calcium Sources

Answer 25

Leafy greens and fortified foods that provide calcium for those who don't consume dairy products.

Question 26

Simple vs Complex Carbohydrates

Answer 26

Two types of carbohydrates that differ in their molecular structure and how quickly they are digested and absorbed.

Question 26

Fiber

Answer 26

A type of carbohydrate that the body cannot digest, important for digestive health.

Question 27

anemia

Answer 27

A condition resulting from iron deficiency, more prevalent in females.

Question 28

Osteoporosis

Answer 28

A bone disease that can result from calcium deficiency, which calcium intake helps prevent.