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1
Q

Bacteria in food that can cause food poisoning

A

must be heated over 60 degrees Celsius

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2
Q

Chemical leaking into the soil

A

affects nutritional content of the soil, thus affecting nutrient content of plants

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3
Q

Social media affect on community food choice

A

build connectedness
- joining likeminded communities e.g. #eatgreens

influence perceptions towards food
- influencers “what i eat in a day” videos
- food reviews

influence food choices and behaviours
- nutritionists and health professionals sharing advice online

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4
Q

Talking about food wastage at home

A

involves the resources used to make and transport it to home, resources used to transport the waste, overbuying putting pressure on food production using more resources to make more food. This requires proper food storage and preparation

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5
Q

Use-by labe

A

once past the date, the food is inedible and may cause health and safety issues. Prevents overbuying to ensure it doesn’t exceed use-by label, reducing food waste

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6
Q

Best-before label

A

food can still be eaten after that date except its quality and sensory properties may differ, it is up to the consumer’s wisdom. This allows consumers to eat some foods after best-before label, reducing food waste in landfill

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7
Q

Longer to digest foods e.g. Protein foods

A

high satiety & reduces ghrelin levels “hunger hormone”

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8
Q

Fruit & veg

A

health, high fibre reducing cardiovascular disease & consumption -> feeling of fullness, reducing risk of obesity

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9
Q

ADG methodology

A

developed thru rigorous research under NHMRC guidelines, based on over 55k evidence-based research, large sample size, recent research within last 10 years, reviewed by committee of leading experts in nutrition, public health and food industry

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10
Q

Role of microorganisms in gastrointestinal health

A

○ Defend against pathogens that may cause food poisoning
○ Help digest lactose, helping those with lactose intolerance, preventing diarrhea
○ Probiotics and prebiotics aid mental health through production of serotonin and dopamine
○ Prebiotics, (nondigestible carbs) -> aid physical health through productino of short chain fatty acids which protect from inflammation, promote digestive health, prevent disease, control blood sugar levels, add nutrients & energy to large intestine

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11
Q

Poultry, fish, eggs etc

A

2-3

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12
Q

Fruit

A

2

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13
Q

Grain

A

4- 6

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14
Q

Vegetables

A

5

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15
Q

Dairy & alternatives

A

2-4

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16
Q

Chemical digestion of carbs

A

mouth - salivary glands containing salivary amylase, poly and disaccharaides into dextrins and monosaccharides
small intestine - pancreatic amylase catalyses enzymatic hydrolisis into simple sugars -> glucose/fructose/galactose

absorbed in duodenum/smallintestine through villi and microvilli lining into bloodstream through arteries and veins

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17
Q

Fats go

A

into lymphatic system + bloodstream

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18
Q

PANCREATIC JUICES

A

(LIPASE, AMYLASE, PROTEASE) INTO THE SMALL INTESTINE FOR CHEMICAL DIGESTION

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19
Q

Mandatory on food label

A

LOT IDENTIFICATION, NIP, storage conditions, directions for use, expiry date

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20
Q

Not mandatory on food labels

A

health star rating, serving suggestions, health claims

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21
Q

Purpose of food label

A

allow customers to make informed decisions according to ethical beliefs, allows accurate distinguishing between food products

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22
Q

Why crops > animals

A

○ More yield per acre
○ No methane production = less greenhouse emissions contributing to climate change
○ Require less resources, cheaper to grow, harvest and transport
○ Wider range of nutrients than animals

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23
Q
  • Why more veg > fruit (serves)
A

○ Fruit higher in sugar & kj
○ Veg adds bulk (fibre) without excessive kj, helping maintain + lose weight
○ Wide variety of veg in large amounts -> essential nutrients

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24
Q

Social norms

A

location, education, income, cultural norms,availability of time

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25
Q

High level health claim

A

inform of substance/nutrient in food & relationship/effect on serious health issue or biomarker of serious disease

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26
Q

e.g. of high level health claim

A

“high in calcium reducing risk of osteoporosis in ppl 65+
○ “contains folic acid reducing risk of foetal neural tube defects

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27
Q

Relationship btw online food delivery - sedentary movement

A

○ Reduces movment needed to purchase and prepare food
○ More time to exercise as no need to prep food
○ Delivery drivers can ride bikes, increasing physical activity

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28
Q

Relationship btw online food delivery - social connectedness

A

○ No verbal connection w food vendor
○ Paid on app and dropped off so no convo w delivery person required
○ No interaction with other customers as not in restaurant setting

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29
Q

Low impact farming

A

○ Farming practices (crop rotation, organic farming, grazing rotation), conserves soil nutrients and water retaining capacity, allows regeneration of depleted nutrients
○ Natural fertilisers and pesticides (e.g. animal manure) prevents impact of harmful chemicals on soil that may cause environmental issues such as water pollution & inhibited nutrient content of crops
○ Sustainable pest control
○ Focus on biodiversity through enabling microorganisms and insects to thrive

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30
Q

Biodiversity

A

the variety of living organisms in a specific habitat or the world

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31
Q

Biosecurity

A

the methods implemented to protect the safety of living organisms against harm, such as harmful microorganisms, pests and disease

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32
Q

Educating children on food

A

○ Reduced food miles, positively impacting climate change and pollution
○ More self-sufficient, reducing pressure on food systems
○ Able to teach others
○ Protects ongoing food production
○ Education on using native produce preserves world food resources
○ Promotes global food security

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33
Q

Pregnant women, why more serves?

A

○ Carbs -> more energy bc heavier, support growth of maintenance of mother & foetus
○ Calcium -> development of foetus & maintaining mother’s bone strength
○ Protein -> second energy for mother’s extra energy requirements & support growht and maintenance of mother and foetus
Iron to regulate oxygen levels in blood & support increased blood supply for mother & foetus, reduces dizziness, lightheadedness, anemia

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34
Q

FODMAP stands for

A

Fermented ogliosaccharides disaccharides monosaccharids and polyols

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35
Q

affect of fodmap

A

harder to digest, creates extra gas adding pressure onto the gut

36
Q

who does fodmap affect

A

Affects ppl with more sensitive gastrointestinal system, those with IBS (IRRITABLE BOWEL SYSTEM)

37
Q

fodmap 3 step diet

A
  1. Cut all fodmap foods
    2. Slowly introduce again by replacing high fodmap w low fodmap
    W aid of dietician, establish personalized diet according to sensitivity to fodmap foods to achieve a diet supporting active and healthy lifestyle
38
Q

chemical digestion of protein

A

stomach - pepsin is released in digestive juices and activated by hydrochloric acid which begins breakdown of protein into amino acids

small intestine - pancreatic protease is released in pancreatic juice where it further breaks proteins into amino acids and peptides

transported via bloodstream thru arteries and veins to liver for storage

39
Q

the 5 dimensions to reach food security

A

availability, accessibility, acceptability,
adequacy, stability

40
Q

equity

A

fair and reasonable adjusted to individuals needs without any disadvantages

41
Q

equality

A

when resources are shared equally among individuals or groups

42
Q

contributing factors to global food insecurity

A

climate change, rising population, conflict

43
Q

availability in food security means

A

sufficient supply of food for people at all times

44
Q

accessibility in food security means

A

physical and economic access to food at all times, equity of food access

45
Q

stability in food security means

A

reliability food supply

46
Q

adequacy in food security means

A

access to nutritious, safe and environmentally sustainably produced food

47
Q

acceptability in food security means

A

access to culturally acceptable food produced and obtained in ways that don’t compromise people’s dignity, or human rights

48
Q

food citizenship

A

when consumers engage in food-related actions promoting the health of individuals and the planet

49
Q

drones -> food equity

A

promote even distribution of food through optimizing production and minimizing waste

50
Q

food security

A

focused on availability and access of food
when all people at all times have adequate physical, economical and social access to safe and nutritious foods to support an active and healthy lifestyle
e.g. when a town has sufficient produce in its grocery stores to feed its population, although the produce is imported and not locally grown

51
Q

food sovereignty

A

focused on policies and regulations surrounding food production,
the right of individuals and communities to define their own agricultural system, choosing what foods they want to eat, where it is grown and how it is grown
e.g. an indigenous community successfully fighting for land rights to practice traditional farming practices

52
Q

food citizenship actions 4 health of people

A
  • advocate for companies to adhere to high food health regulations to ensure safe and healthy food supply
  • share food knowledge
  • prioritize whole, unprocessed foods such as whole-grain and fresh fruits and vegetables
53
Q

Food intolerance

A

Chemical response (not serious)
digestive system symptoms (diarrhea, bloating, constipation_
skin & mouth rash, ulcers & hives

54
Q

Food allergy

A

Immune response (serious)
body increases production of allergen antibodies (immunoglobulin E)
mild-severe swelling, rashes, hives on face/lips/mouth/skin/eyes
vomiting
anaphylaxis

55
Q

Chemical digestion of fats

A

Bile released into duodenum of small intestine breaks fat into smaller molecules
pancreatic lipase in small intestine then catalyses enzymatic hydrolysis, breaking fat into glycerols and fatty acids, which is the absorbed thru microvilli and villi lining small intestine into bloodstream and lymphatic system

56
Q

benefits of biodiversity

A
  • economic benefits
  • protects against disease
  • promotes food security
    THE MORE THE BETTER :D
57
Q

reason why foods can be comfort foods

A
  • associated with fond memories
  • associated with celebrations, holidays and feelings of pleasure
58
Q

environmental affect of all products

A

packaging ending in landfill, contributing to production of greenhouse gas production

59
Q

political influence on the advertising industry

A

FSANZ
- regulates & monitors health claims
- ensures companies do not falsely advertise their products
- enables consumers to make informed decisions
ACMA (Australian Communications and Media Authority)
- can limit or prohibit certain advertisements
- e.g. prohibiting advertisement of discretionary foods in children’s tv channels

60
Q

political influence on manufacturing industry

A

government policies relating to health and safety
- quality of food, amounts of something that cant or can go in

61
Q

define climate change

A

the change in weather patterns as well as changes in ocean
levels, land surfaces, ice sheets and other aspects of the environment.

62
Q

impact of climate change on environmental sustainability of primary food production

A

decrease in food production
decrease in biodiversity
changes to farming methods, types of crops/animals

63
Q

key elements for health claims

A

scientific evidence
follows FSANZ regulations

64
Q

connectedness

A

feeling of belonging and involvement in a group

65
Q

Biological differences for food intake between elderly and young ppl

A

older ppl in periods of repair and maintenance while younger ppl are in periods of growth
higher activity level vs more sedentary lifestyle

66
Q

why the evidence based principles for ADG are the best available info to assist with planning daily food intake

A

quality, quantity and level of evidence
- Australian committee of leading experts in food, public health and nutrition industries
- developed through rigorous research methodology according to the National Health and Medical Research Council (NHMRC) guidelines
- 55k pieces of research & scientific evidence
- research is recent/within the previous 10 years
- based on high-quality studies, primarily systematic reviews

67
Q

nutritional rationale of ADG and AGHE

A

encourage consumers to make informed decisions
influence and shape healthy food behaviours
reduce risk of diet-related conditions (diabetes, obesity) and chronic diseases (cardiovascular disease, bowel cancer and some other cancers

68
Q

importance of biodiversity in environmental sustainability of primary food production

A

stronger food chain
native animals can reduce crop pests
less extinction of flora and fauna, reducing pasture and soil erosion and salinity
improvement in crop pollination
maintain waterway health thru algae + microorganisms
improved organic material recycling
greater genetic diversity for increased food supply

69
Q

choice of animals in primary food production in environmental sustainability

A

small animals
- less energy and resources needed
- less to no greenhouse gas emission (cows produce methane)
- more yield per acre

native animals
- less pressure on food production
- less use of energy and resources
- control population, prevent overpopulation

goats & dorper sheep
- highly drought tolerant
- feed on native pasture
- don’t require excess water and agricultural chemicals

fish farming
- more sustainable
- less production of green house gases

70
Q

criteria for validity of food information

A

source
purpose
context
presentation of evidence
language used

71
Q

criteria for validity of weight loss and nutrient supplement claims by companies

A

commercial gain
ethics
effectiveness of product

72
Q

how can comfort foods be a part of a healthy diet

A
  • increase sense of wellbeing
  • discretionary foods can be consumed in small amounts outlined in AGHE and still be part of a healthy diet
73
Q

characteristics of organic farming

A

no use of artificial chemicals such as pesticides and fertilisers
uses natural systems
no use of GMO
no hormones or growth promoters or steroids

74
Q

solutions to improve equity in food access

A

subsidize produce
food workshops to upskill knowledge and skills
community gardens
food banks using donations from food retailers
GMO -> increased crop yeild for lower cost

75
Q

ethical concern of GMO

A

unaffordable for low-socioeconomic communities
reduce effectiveness of antibiotics
cause new allergens
genetic pollution of organic crops
cross pollination issues
tougher weeds
reduced natural crop biodiversity
negative impact on local insects & wildlife

76
Q

feeling of satiety

A

due to interactions between the digestive system, brain and hormones

77
Q

standards for all health claims

A

nutrient content - meet FSANZ criteria for amounts
general health - only permitted on foods meeting Nutrient profiling SCoring criteria (NPsC)
high level- based on approved food and health relationships by Food Standards Code

78
Q

Justify why FSANZ regulations don’t permit health claims on foods w high saturated fat, sugar or salt

A

dont meet AGHE and ADG reccommendations that are based on high quality evidence
are associated with short and long term diet related diseases and chronic illnesses
foods dont meet NPSC (nutrient profiling scoring criteria)

79
Q

everday food habits contributing to unhealthy body weight

A

sedentary behaviour
regular consumption of discretionary foods
high-weight loss diets that lack nutrition

80
Q

social benefit of sharing foods

A

increases commu nication & builds social skills
sharing & learning of new food knowledge and skills
sharing & learning on different cultural foods, building cultural appreciation

81
Q

emotional benefit of sharing foods

A

strengthens feeling of connectedness & bonding
increases emotional trust & feeliung of security on others as they open and share experiences through conversations
can relate to each other, stress relieving, helps mental health

82
Q

feeling of satiety is a result of

A

complex interactions between digestive system, brain nad hormones

83
Q

sensing process of food

A

eyes see -> appetite
tongue tastes -> tastebuds activated peaking appetite

84
Q

adg 1

A

achieve and maintain a healthy weight

85
Q

adg 2

A

eat a wide vareity of nutiritous foods from the five food groups

86
Q

adg 3

A

limit intake of saturated fats, added salt and sugar, and alcohol

87
Q
A

food tech exam notes (1 decks)

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