Unit 1 topic 2 nutrition and health outcomes Flashcards
(57 cards)
Commercial factors
Marketing and use of media (social media and location based mobile marketing)
social media:
engaging content - visually appealing
influencer marketing - instagra, ambassadors with significant followings
branded charachters and mascots - grimace, ronald mcdonald
product placements = movies/shows
Food packaging and labelling (packaging, labelling)
geo fencing - targeted marketing through geographical location
sending enticing marketing offers to someone when they are at a specific location
Packaging
Branding, colour
Food labelling
FSANZ mandates everything packaged includes: nutrition panel/label, use by or best before date, country of origin, manufacturing details.
Enablers and barriers of all sociocultural factors (summarised)
F
E: can promote from young age, encourage healthy options, teach how to cook and prepare meals. B: opposite of these, not role modelling, e.t.c
E
choosing better choices, awareneess of healthy behaviours. B: less knowledge of health and over and underconsumption
R
B: hindu - no beef, islam no pork, judaism no harm to animals, muslim fastinf during ramadam
G
females likely to have higher understanding of healthy eating behaviours. B: males consume less fruits and veggies, more soft drinks and less low fat foods.
C
countries like japan have lighter meals consisting of fish rice and vegetables, are healthy. B: countries like germany consuming bratwurst which is energy dense and served wuth a potato salad or bread roll can be unhealthy.
I
Increased food choice and access, organic foods easier to obtain. B: opposite of high income
P
likely to consume similair food when together, can have positive influence. B: unideal body shape may be portrayed to youth with friends influence, energy dense processed foods likely to be consumed when with friends too.
What are the different socio-cultural factors acronym (FERGPIC)
Family
Peer-group
Income
Education
Religion
Cultural group
Gender
What are some other clues to use to assess validity of a source
Claims that appear unrealistic
Products meant to be quick and easy for weight loss
Sites that provide online diagnosis and treatments
Requirements that eliminate entire food groups like vegetables
Advice to eat a certain food or drink only for a long period of time
What does acronym REAL stand for when evaluating reliability of nutritional apps or websites on the internet?
R - read the URL
E - examine the sites contents
A - ask about the authors name
L - look at the links
Explain difference between a nutritionist and a dietition
Nutritionist: tertiary qualification, often work in community and public health roles and are not qualified to provide medical treatment
Dietition: tertiary qualification, have professional workplace practice, provides dietary treatment for diseases, better suited to provide individual advice.
ATSI guide to healthy eating differences to basic guide
Differences to basic guide
Amount of food to be sometimes consumed and in small amounts is increased
Different lean meats are included like kangaroo and lizard
Health star rating system strengths and weaknesses
Strengths
Simple visual guide to use while shopping to make identifying a healthier product easier
Weaknesses
Based on nutrients and not whole foods, so something with excessive sugar may have two stars compared to greek yoghurt that may have one.
Health star rating system information
Tool for people to make healthy food choices
Overall nutritional profile of packaged food
Ranges from 1/2 a star to 5 stars, the higher the better
Easy way to compare to similair packaged products
Includes risk nutrients like saturated fat, sodium, sugar
Includes protective nutrients like fibre
Healthy eating pyramid strengths and weaknesses
Strengths
Simple and addresses all 5 food groups, as well as healthy fats, herbs and spices
Weaknesses
Fruit is located in the foundation layer and people may believe they can eat the same amount of fruit as vegetables
Portion sizes are not included which may lead to overconsumption of specific foods
Healthy eating pyramid information
Shows five core food groups, plus healthy fats, as the foundation of a balanced diet
Developed by nutrition australia
Arranged into four layers, indicatiing proportion of different foods to be consumed
Encourages minimally processed foods; limited salt and added sugar, healthy fats, sufficient water
Encourages daily activity
Targets australians aged 1-70
AGHE strengths and weaknesses
Strengths
Simple and quick visual refrence for all people
Five food groups can be easily understood and recognised
Proportions are understood
Weaknesses
Difficult to break composite foods such as caserole or pizza, into particular groups
Serving sizes unavailable.
Austalian Guide To Healthy Eating (AGHE) information
Pie chart format with five food groups seperated into different consumption sizes
Discretionary foods and healthy oils off to the side of the picture.
Gives proportion of 5 food groups that should be consumed (vegetables, fruits, grains, lean meat, dairy products.)
Long-term consequences of nutrional imbalance (underconsumption of fibre)
Increased risk of uncontrolled cell growth and abnormal cell growth as well as tumours and colectoral cancer
Increased chance of being overweight and obesity related conditions like cardiovascular disease and type 2 diabetes
Long-term consequences of nutrional imbalance (underconsumption of calcium)
Risk of obtaining porous (hollow and fragile bones), weak bones later in life and increased risk of osteoperosis
Increased chance of fractures and breaks
Long-term consequences of nutrional imbalance (underconsumption of iron, folate (B9), vitamin C, vitamin D)
Folate and iron anaemia can occur
Causes tiredness and weakness
Calcium absorbes into bones and becomes weak = osteoperosis
Long-term consequences of nutrional imbalance (overconsumption of sodium)
Leads to hyper-tension = stroke chances increase
Calcium extretion into urine
Demineralisation of bones = osteoperosis
Long-term consequences of nutrional imbalance (overconsumption of saturated and trans fats, carbs and proteins)
too many carbs = stored as adipose (fat tissue) = weight gain
Sleep apnoea if overweight, reducing ability to exercise
Increases chances of developing atterosclerosis
Long-term consequences of nutrional imbalance (overconsumption of sugar)
Contributes to dental decay and dental caries
Dental caries can cause periodontitis and loss of teeth
Short-term consequences of nutritional imbalance (excessive saturated and trans fat)
Increases bodys cholestrol level
Leads to fatty deposits developing in the arteries –> narrowing and hardening of the arteries.
Reduces overall efficient functioning of the heart and blood vessels.
Short-term consequences of nutritional imbalance (excess sodium consumption)
Results in hypertension - reducing functioning of the heart and blood vessels
Sodium draws fluid from the cells into the bloodstream, increasing blood volume and pressure.
Short-term consequences of nutritional imbalance (insufficient water)
Increased risk of dehydration
Possibility for unconsciousness and death
Short-term consequences of nutritional imbalance (insufficient fibre)
Increased constipation risk -> link to health outcomes
Short-term consequences of nurtitional imbalance (insufficient b-group vitamins, folate, and iron)
Energy level decrease
Iron and foliate anaemia
