Unit 3 Aos 2 Flashcards
ADG Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.
ADG Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day.
ADG Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
ADG Guideline 3a
Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried food
ADG Guideline 3b
Limit intake of foods and drinks containing added salt.
ADG Guideline 3c
Limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.
ADG Guideline 3d
If you choose to drink alcohol, limit intake. For women who are pregnant, planning a pregnancy or breastfeeding, not drinking alcohol is the safest option.
ADG Guideline 4
Encourage, support, and promote breastfeeding
ADG Guideline 5
Care for your food; prepare and store it safely.
Strengths of the Australian Dietary Guidelines (ADG)
Provides evidence-based advice on healthy eating habits to promote the potential benefits of healthy eating to reduce the risk of diet-related diseases
Educates individuals about the types and amounts of foods required to satisfy nutritional requirements.
List two limitations of the Australian Dietary Guidelines (ADG)
Assume a certain level of nutritional knowledge of certain terms (i.e., wide variety, low fat, eat plenty);
Recommendations are for generally healthy people in the population therefore may be some people (i.e., the frail elderly, preterm infants, those with specific medical conditions. And increased nutritional needs) for whom these recommendations are unsuitable.
Nutrition Australia
A non-government, non-profit, community-based organisation that is Australia’s primary community nutrition education body, providing scientifically based nutrition information to encourage all Australians to achieve optimal health and wellbeing through food variety and physical activity.
non-government organisations
Have specialised knowledge of the specific issues or population groups they represent. They act as policy advocates, lobbying the government on behalf of the community.
National nutrition week
- An annual week that runs each year in the week of World Food Day
- Encourage Australians to increase vegetable consumption, a number of activities are hosted in early childhood services, schools and workplaces in relation to increasing vegetable intake.
Fruit and Vegetable Consortium (FVC)
Key organizations coordinated by Nutrition Australia that works towards improving the supply and consumption of fruit and vegetables. It does this by curating a resource hub that includes guidelines, evidence and resources
Workshops and programs
Various services offered by Nutrition Australia in workplace to promote health and wellbeing in relation to food and nutrition.
Healthy lunchbox week
A national initiative that aims to promote healthy eating among children, through aiming to inspire parents to create healthy lunchboxes that their children will enjoy. The initiative provides online nutritious recipes that are quick and easily made at home, fact sheets and videos to increase knowledge on contents to include in lunchboxes.
Healthy eating pyramid
Sets out the types of food that should be eaten everyday as well as the proportions of our intake if we want to ensure good health for Australian’s aged between 19 and 50 years specifically. It categorises the different types of foods people should eat, and the proportion that these foods should take up in the daily diet for good health.
List the factors that contribute to challenges in bringing about change in dietary intake
Personal factors, sociocultural, biological, and environmental influences.
List sociocultural influences
Income, culture, family and peers, attitudes and beliefs, education (knowledge and skills), and media.
List personal factors
Personal taste preferences, meal patterns.
List biological influences
Age, sex, and stress levels.
List environmental influences
Food availability and security, weather and climate, availability of food, and cooking facilities.
The ‘tailored approach instead of a one-size-fits all’ approach in the way of addressing challenges in bringing about dietary change
A ‘one-size-fits all’ approach as it cannot successfully be applied to the wider population and address so many different influences. a tailored approach is required for successful change. a comprehensive, long-term approach is required that encompasses a range of strategies, including education, provision of information, legislative changes, and restrictive measures.