VCE Food Tech Unit 3 Chapters 1, 2 and 3 Flashcards
(36 cards)
Physiology:
studies how the body processes and uses nutrients
Conditioning:
shaping food preferences through experiences and exposures
Appetite physiology:
Biological mechanisms that control hunger, i.e. hormones, neural signals, and sensory stimuli.
Appetite conditioning:
Development of food preferences influenced by past experiences and external factors
Satiety physiology:
The physiological processes that signal fullness and satisfaction, involving hormonal ,neural, and sensory mechanisms.
Satiety conditioning:
Learned associations & behaviours related to recognising & responding to fullness cues, shaped by past eating experiences & habits
Sensory appreciation of food physiology:
The physiological processes responsible for interpreting and enjoying the taste, aroma, texture and appearance of food
Sensory appreciation of food conditioning:
Development of food preferences and sensory responses through repeated exposure and cultural influences, shaping one’s enjoyment of various flavours and textures.
Gastro microbiology
The gut microbiology studies the diverse bacteria in the digestive system, impacting digestion, immunity, metabolism, and overall health. Balancing it is crucial.
Accessory organs include:
Tongue (taste), salivary glands (saliva), pancreas (digestive enzymes), liver (bile production), gall bladder (bile storage)
Macronutrient digestion
Breakdown of carbohydrates, proteins and fats into smaller components for absorption and energy utilisation.
Absorption & Utilisation of nutrients:
Nutrient uptake in the bloodstream & conversion of nutrients into energy and building blocks for bodily functions.
Enzymatic hydrolysis:
A chemical process where enzymes break down complex molecules into smaller, more easily absorbable components.
Gut microbiota:
The collection of microorganisms, mainly bacteria, in the digestive system, influencing health and digestion.
Diet influences the gut microbiota by:
Fibre rich foods: Support beneficial bacteria with dietary fibre
Pre-biotics: Specific fibre types promote good bacteria’s growth
Probiotics: Foods introduce beneficial live microbes
Diet diversity: Varied eating encourages a balanced gut microbiome
There is a relationship between gut microbiota and physical and mental health
Physical:
Gut microbiota influences nutrient absorption, immune function, and inflammation, impacting physical health outcomes
Gut microbiota influence on mental health:
Gut microbiota may affect mood, stress responses, and mental well-being through the gut-brain axis
ADG’s and ADHE principles of research:
The ADG’s and ADHE rely on principles of research for their development
These are recognition of credible sources, evidence-based information and accurate data analysis
Recognition of credible sources:
Base recommendations on reputable scientific studies and expert consensus.
Food, nutrition and health experts, government authorities
Evidence-based information:
Ensure dietary guidance is rooted in robust scientific evidence.
Backed up by 55,000 pieces of published scientific research; literature review
AGHE rationale:
The nutritional rationale of the AGHE includes:
Obesity prevention: Emphasises food selection to prevent obesity and related lifestyle diseases
Healthy choices: Promotes nutrient-rich foods, portion control, and balanced eating patterns
Disease prevention: Encourages foods that support overall health and reduce the risk of lifestyle-related diseases
Accurate data anaylsis:
Thoroughly analyse data to provide reliable and practical dietary guidelines
Data reviewed by NHMRC nutrition and medical experts
Dietary requirement
There are many factors that have an influence on dietary requirements. These include age, sex, pregnancy and lactation, activity levels
Age influence on dietary requirements:
Nutrient needs change throughout life, with infants, children, adults, and seniors requiring different nutrients
