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Unit 1 topic 2 nutrition and health outcomes Flashcards

(57 cards)

1
Q

Commercial factors

A

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.

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2
Q

Enablers and barriers of all sociocultural factors (summarised)

A

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.

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3
Q

What are the different socio-cultural factors acronym (FERGPIC)

A

Family
Peer-group
Income
Education
Religion
Cultural group
Gender

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4
Q

What are some other clues to use to assess validity of a source

A

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

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5
Q

What does acronym REAL stand for when evaluating reliability of nutritional apps or websites on the internet?

A

R - read the URL
E - examine the sites contents
A - ask about the authors name
L - look at the links

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6
Q

Explain difference between a nutritionist and a dietition

A

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.

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7
Q

ATSI guide to healthy eating differences to basic guide

A

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

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8
Q

Health star rating system strengths and weaknesses

A

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.

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9
Q

Health star rating system information

A

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

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10
Q

Healthy eating pyramid strengths and weaknesses

A

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

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11
Q

Healthy eating pyramid information

A

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

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12
Q

AGHE strengths and weaknesses

A

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.

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13
Q

Austalian Guide To Healthy Eating (AGHE) information

A

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.)

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14
Q

Long-term consequences of nutrional imbalance (underconsumption of fibre)

A

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

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15
Q

Long-term consequences of nutrional imbalance (underconsumption of calcium)

A

Risk of obtaining porous (hollow and fragile bones), weak bones later in life and increased risk of osteoperosis
Increased chance of fractures and breaks

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16
Q

Long-term consequences of nutrional imbalance (underconsumption of iron, folate (B9), vitamin C, vitamin D)

A

Folate and iron anaemia can occur
Causes tiredness and weakness
Calcium absorbes into bones and becomes weak = osteoperosis

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17
Q

Long-term consequences of nutrional imbalance (overconsumption of sodium)

A

Leads to hyper-tension = stroke chances increase
Calcium extretion into urine
Demineralisation of bones = osteoperosis

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18
Q

Long-term consequences of nutrional imbalance (overconsumption of saturated and trans fats, carbs and proteins)

A

too many carbs = stored as adipose (fat tissue) = weight gain
Sleep apnoea if overweight, reducing ability to exercise
Increases chances of developing atterosclerosis

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19
Q

Long-term consequences of nutrional imbalance (overconsumption of sugar)

A

Contributes to dental decay and dental caries
Dental caries can cause periodontitis and loss of teeth

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20
Q

Short-term consequences of nutritional imbalance (excessive saturated and trans fat)

A

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.

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21
Q

Short-term consequences of nutritional imbalance (excess sodium consumption)

A

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.

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22
Q

Short-term consequences of nutritional imbalance (insufficient water)

A

Increased risk of dehydration
Possibility for unconsciousness and death

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23
Q

Short-term consequences of nutritional imbalance (insufficient fibre)

A

Increased constipation risk -> link to health outcomes

24
Q

Short-term consequences of nurtitional imbalance (insufficient b-group vitamins, folate, and iron)

A

Energy level decrease
Iron and foliate anaemia

24
What does the Glycaemic index (GI) measure?
Is a scale that measures the effect that carbohydrate foods have on blood glucose levels (0-100) High GI: (70-100) Medium GI: (56-69) Loe GI: (55 and under)
25
Folate (vitamin B9) food sources
Green leafy vegetables Citrus fruits Poultry and eggs
26
Folate (vitamin B9) information
Required for DNA synthesis (cell duplication) Assists in red blood cell development, so a defficiency can lead to folate-defficiency anaemia Essential during pregnancy to prevent birth defects such as neural tube defects (spina Bfida)
27
Vitamin C food sources
Kiwi Strawberry Oranges Broccoli Blackcurrants
28
Vitamin C information
Important in assisting with fighting infection Powerful antioxidant, antioxidants reduce 'free radicals' from the body, free radicals damage the cells and reduce the functioning of the systems, therefore, reducing cancer and cardiovascular disease later in life. Needed for the absorbtion of iron (blood)
29
Vitamin D food sources
Fish (salmon, tuna, sardines) Beef liver Cheese and egg yolks Milk fortified with vitamin d
30
Vitamin D information
Essential for the absorption of calcium from the small intestine into the bloodstream. Therefore, a lack of vitamin D may lead to low levels of calcium and therefore, bones and ultimately, osteoperosis.
31
Iron food sources
Lean red meat Turkey and chicken fish, particularly oily fish (sardines) eggs nuts/seeds brown rice tofu green leafy vegetables like kale, watercress, and broccoli
32
Iron information
Essential part of our blood Iron forms the 'haem' part of haemoglobin in O2 Important for youth as blood volume increases as we get bigger Important for females as blood is lost through menustration, which often begins during youth Not enough can lead to iron defficiency anaemia Iron usually absorbed best from meat products
33
Sodium food sources
Table salt Olives Fish Meat - pigs: ham, bacon Cheese Bread Most processed foods
34
Sodium information
Regulates fluids in the body including water and blood. Fluid is drawn to the sodium in the blood, which influences the amount of fluid that is in the outside cells
35
Calcium food sources
Milk Cheese Yoghurt Sardines/Salmon (wild,bones) leafy green veggies (broccoli, spinach)
36
Calcium information
Building a bone and other hard tissue (teeth and cartilage) Needs an increased amount during youth, as peak bone mass is needed to be achieved.
37
Water sources
Celery Watermelon Tap water Bottled water Coconut Lettuce Cucumber
38
Water information
No nutritional value but essential for life 50-75% of body is water Cant be stored, must be replaced Lost through urine, faeces, skin, lungs Subjective to individuals needs Can cause dehydration = lack of alertness, no energy, no concentration Increases levels of fullness
39
Cholestrol food sources
Meat Dairy products Eggs
40
Cholestrol information
2/3 made from body cells 1/3 made from animal product fats A waxy fat found in saturated and trans fats Helps form cell membranes Aids hormone production Source of vitamin D
41
What is HDL
High density lipoproteins - enough will prevent blockage in the arteries
42
What is LDL
Low density lipoproteins - too much can tighten arteries
43
Trans fats food sources
Processed foods like pies Biscuits Pastries Cakes Margarines/butters fried food: chips/doughnuts
44
Trans fats information
'ugly fats' risk on cardiovascular health interferes with cell membrane and contributes to high glucose levels (type 2 diabetes)
45
Saturated fats food sources
fatty meats full-cream milk cream cheese fried takeaway food baked goods like pastry
46
Saturated fats information
bad fats increases ldl cholestrol generally of animal origin associated with chronic diseases such as heart disease, obesity, stroke usually solid at room temp
47
Types of fats
Monounsaturated (good - reduces LDL) Polyunsaturated (good - reduces ldl, increases hdl) Saturated (bad) Trans (bad)
48
Fats information
1g fat = 37kJ energy Main function is fuel source Provides a concentrated form of energy (energy dense, used when other sources are in low supply) Development and maintenance of cell membranes (transports nutrients throughout cells) Provides essential fatty acids (helps form blood clots that respond to injury/infection) Satisfies hunger (slows down emptying of stomach) Adds to sensory appeal to foods (adds texture and flavour via lubrication) Insulates the body against temperature extremes (fat is a poor conductor of heat)
49
Protein sources
eggs milk, cheese beef chicken seafood - fish Plant sources soy plants - tofu legumes - lentils, beans nuts
50
Protein information
Build, maintain, repair body cells - muscles, bones, organs, blood Acts as a fuel source for energy production if not enough carbs, if not used it will store as adipose (fat tissue) 1g protein = 17kJ energy contains 20 amino acids (11 non-essential: made in the body, 9 essential: must be consumed)
51
Sources of Fibre
Bran Wholemeal bread Grainds and seeds Fruit and Veg (preferably raw or with skins on) rasberries apples bananas oranges potato broccoli
52
Fibre information
Provides a feeling of fullness. Slows absorbtion of glucose from the small intestine into the blood. Reduces cholestrol levels. Reduces risk of cardiovascular disease later in life. Absorbs water, adds bulk to faeces (poo) assisting in prevention of colorectal cancer. Prevents constipation - assists movements of waste in the digestive system.
53
Carbohydrates food sources
Sports drinks Lollies Soft-drinks Veggies Bread Rice Pasta Fruits (watermelon)
54
Carbohyrdates info
1 gram of carbs = 16kJ of energy Rich in glucose (bodys preffered fuel source for energy, brain needs for functioning) Should provide most of a young persons energy needs gives sweetness and flavour to foods Unused glucose consumed from carbs converts into fatty acids stored as adipose (fat tissue), leading to weight gain: possibly contributing to type 2 diabetes
55
What is a micronutrient?
A nutrient required by the body in small amounts
56
What is a macronutrient?
A nutrient that is required by the body in relatively large amounts