Unit 4 AOS 2 (Chap 16-18)

Question 1

Things to consider when assessing food information

Answer 1

• source
• purpose
• context
• presentation of evidence
• language used

Question 2

Aseptic packaging

Answer 2

A process whereby the food product and the package are sterilised separately and brought together in a sterile environment

Question 3

Biogas

Answer 3

A gas that is produced by the action of bacteria on organic material such as corn or wheat

Question 4

Carbon footprint

Answer 4

Measures all of the carbon dioxide produced during the manufacture of a food product

Question 5

Modified atmosphere packaging (MAP)

Answer 5

A system of packaging that changes or modifies the atmosphere of gas inside a package (from air) in order to extend the shelf life of food

Question 6

General level health claim

Answer 6

Refers to a nutrient or substance in a food and its effect on a health function

Question 7

Health claim

Answer 7

Refers to a relationship between a food and health rather than a statement of content

Question 8

Health halo effect

Answer 8

The overestimation of the healthfulness of a food item or the ingredients contained in it

Question 9

High level health claim

Answer 9

Refers to a nutrient or substance in a food and its relationship to a serious disease or biomarker of a serious disease

Question 10

Nutrient content claims

Answer 10

Claims about the content of certain nutrients or substances in a food such as low in fat or a good source of calcium

Question 11

Compulsory information on a food label

Answer 11

• prescribed name of the food
• lot identification
• name and business address of supplier
• advisory statements, warning statements and declarations
• ingredients listing
• percentage labelling of ingredients
• datye marking
• nutrition information
• directions for use and storage
• country of origin
• weight or measure of contents

Question 12

Optional information on a food label

Answer 12

• barcodes
• health star rating
• serving suggestions

Question 13

Food standards code

Answer 13

Lists the requirements for food, including additives, food safety, genetically modified foods and labelling.

Question 14

Australian dietary guideline 1

Answer 14

Achieve and maintain a healthy body weight

Question 15

Australian dietary guideline 2

Answer 15

Enjoy a wide variety of nutritious foods

Question 16

Australian dietary guideline 3

Answer 16

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

Question 17

Australian dietary guideline 4

Answer 17

Encourage, support and promote breastfeeding

Question 18

Australian dietary guideline 5

Answer 18

Care for your food; prepare and store it safely

Question 19

What is the Australian guide to healthy eating?

Answer 19

A visual representation of australian dietary guidelines.