AOS 2

Question 1

Macronutrients

Answer 1

Nutrients that are required in large amounts by the body. They provide energy and also help repair bodily tissues. E.G. Carbohydrates, fats and proteins.

Question 2

Micronutrients

Answer 2

Micronutrients are vitamins and minerals needed by the body in very small amounts. However, their impact on a body’s health are critical and deficiency in any of them can cause severe and even life-threatening conditions. E.G. Calcium, magnesium and vitamins.

Question 3

Simple Carbohydrates

Answer 3

Simple carbohydrates are broken down quickly by the body to be used as energy. Simple carbohydrates are found naturally in foods such as fruits, milk, and milk products. They are also found in processed and refined sugars such as candy, table sugar, syrups, and soft drinks.

Question 4

Complex Carbohydrates

Answer 4

Complex carbs pack in more nutrients than simple carbs. They’re higher in fiber and digest more slowly. This also makes them more filling, which means they’re a good option for weight control. They’re also ideal for people with type 2 diabetes because they help manage blood sugar spikes after meals.

Question 5

Fibre

Answer 5

Is not digested, however, it is essential in aiding the process of digestion by adding bulk and solidity to feces. Therefore, plays a key role in healthy bowels.

Question 6

Fats

Answer 6

Fats are important in the diet as energy sources and as sources of essential fatty acids and fat-soluble vitamins, which tend to associate with fats. They also contribute satiety, flavor, and palatability to the diet

Question 7

Types of Fats
Saturated

Answer 7

• red meat
• eggs
  dairy products
  –> milk
  –> cream
  –> butter
  –> cheese

Question 8

Types of Fats
Polyunsaturated

Answer 8

• margarine and vegetable oils
• oily fish
  –> sardines
  –> nuts
  –> seeds.

Question 9

Types of Fats
Monounsaturated

Answer 9

• avocados.
• nuts
  –> macadamias
  –> almonds,
• oils
  –> olive oil
  –> canola oil

Question 10

Protein

Answer 10

Protein is an important part of a healthy diet. Proteins are made up of chemical ‘building blocks’ called amino acids. Your body uses amino acids to build and repair muscles and bones and to make hormones and enzymes. They can also be used as an energy source. Food sources
- red meats
- fish
- eggs
- legumes
–> beans
–> lentils.

Question 11

Water

Answer 11

The water in the bloodstream is the primary transportation system for the distribution of essential nutrients and oxygen throughout the body. In addition, water is essential to a wide array of body processes, including the chemical reaction of cell respiration that results in energy production
sources of water
high water content, including many fruits and vegetables

Question 12

Australian Guide to Healthy Eating (AGHE)

Answer 12

A federal Government initiative that aims to educate consumers by providing a visual example of which foods we should consume more and less of. The visual depicts a plate broken up into what we could consider fractions.

Question 13

PROS & CONS
Australian Guide to Healthy Eating (AGHE)

Answer 13

PROS
+ Visual and easy to understand regardless of literacy levels
+ Clearly displays portions of which foods we should be consuming most
Focuses on food groups rather than nutrients, again making it easier to understand
+ Educators can use the guide to assist in educating youth on healthy food choices
CONS
- Some foods can be difficult to classify into one section – for example, foods that combine several ingredients, like a homemade pizza or tacos
- It may be difficult for youth to determine the best choices within a category.

Question 14

Health Star Rating System

Answer 14

The Health star rating system is a joint state and federal government campaign that aims to improve healthy food choices among consumers. The system is aimed to be simple in that the more stars the healthier the food.

Question 15

Healthy Eating Pyramid

Answer 15

The Healthy Eating Pyramid is a health promotion model founded by Nutrition Australia, a non government, non for profit organisation

Question 15

PROS & CONS
Health Star Rating System

Answer 15

+ Useful in comparing foods in the same category
+ Can also encourage manufacturers to produce healthier products to earn more stars
+ Aims to allow consumers to choose healthier foods based on how healthy they are
CONS
- Only comparable with food in the same category e.g dairy and other dairy products (3 stars for grains is not the same as 3 stars for confectionary
- No information was provided on serving sizes or intake
- Not mandatory for companies to use, therefore if an item is 0.5 stars a company is less likely to show the rating system on their product

Question 16

PROS & CONS
Healthy Eating Pyramid

Answer 16

PROS
+ Visually easy to understand for all literacy levels
+ Easy to determine which food groups we should be prioritising
CONS
- Difficult to determine the best choices within each category
- Doesn’t include serving sizes and/or portions
- Having fruit as part of the vegetable section may be confusing despite being separated

Question 17

High GI Foods

Answer 17

High GI foods are foods that cause a rapid rise in blood glucose level followed by a dip due to the rate of digestion.

Question 18

Low GI Foods

Answer 18

Low GI foods are those that are digested slowly and therefore cause a slow rise in blood glucose levels and longer lasting energy.

Question 19

Short-term Consequences of Nutritional Imbalance
OBESITY

Answer 19

A high fat intake of any type of fat will increase the presence of adipose tissue in the body. A high intake of sugary or starchy foods promotes the use of carbohydrates as the only energy source used by the body. This then leads to an increase in fat storage in the body in the form of adipose tissue. These foods also cause higher day-long insulin levels that can induce severe insulin resistance, leading to type 2 diabetes over time.

Question 20

Short-term Consequences of Nutritional Imbalance - DENTAL CARIES

Answer 20

How to reduce Dental Caries?
Good nutrition, good eating habits, and daily dental care need to be established early in life to reduce the incidence of decay. Food choices have a major impact on the prevalence of dental caries in young people
Nutritional imbalances causing Dental Caries
Foods high in sugar and starch – especially when eaten between meals – increase the risk of cavities. The bacteria in the mouth use sugar and starch to produce the acid that destroys the enamel. The damage increases with more frequent eating and longer periods of eating. Of particular concern these days is the high consumption of soft drinks and the effect it is having on the prevalence of tooth decay.

Question 21

Short-term Consequences of Nutritional Imbalance - ANAEMIA

Answer 21

What is anaemia?
Anaemia refers to an inadequate level of red blood cells or an inadequate level of haemoglobin in the body. Red blood cells are manufactured in the bone marrow and contain a protein called haemoglobin
Nutritional imbalances causing anaemia
Inadequate intakes of iron and folate are both risk factors for this illness. An adequate intake of iron will allow red blood cell production to meet the body’s needs for energy production. Good sources of iron include lean meat, green leafy vegetables and wholegrain cereals.

Question 22

Short-term Consequences of Nutritional Imbalance - INSULIN RESISTANCE

Answer 22

What is insulin resistance?
Blood glucose levels normally rise after eating a meal then gradually fall as the meal is digested. However, in people with insulin resistance, these levels remain elevated. Obesity is strongly linked to the occurrence of insulin resistance.
Nutritional imbalances causing insulin resistance
Any nutritional imbalances that are a risk factor for obesity will also be a risk factor for insulin resistance, as obesity is the biggest risk factor for this condition. The other main risk factor for insulin resistance is a high and regular intake of carbohydrate foods that have high simple sugar content or are very starchy

Question 23

Long-Term Consequences of Nutritional Imbalance - TYPE 2 DIABETES

Answer 23

What is it
Type 2 diabetes is a condition in which the body becomes resistant to the normal effects of insulin and gradually loses the capacity to produce enough insulin in the pancreas. The condition has strong genetic and family-related (non-modifiable) risk factors and is also often associated with modifiable lifestyle risk factors.
Nutritional imbalance causing Type 2 diabetes
The nutritional imbalances that cause these conditions, as discussed previously, are also relevant here. More than 80 per cent of people with type 2 diabetes are overweight or obese. A diet high in carbohydrates, particularly simple carbohydrates act as a risk factor to obesity and in turn type 2 diabetes

Question 24

Long-Term Consequences of Nutritional Imbalance - ADULT OBESITY

Answer 24

Being overweight or obese during youth that continues into adulthood is associated with several health and well-being concerns that hurt an individual. According to the World Health Organisation, being overweight is associated with a higher risk of disease, particularly if the body fat is concentrated around the abdomen

Nutritional Imbalances Causing Obesity
One of the main causes of obesity is poor-quality food intake, specifically taking in more energy than needed to support an individual’s daily activity level. One of the primary sources of extra energy consumption during youth is regular consumption of sweetened beverages (soft drinks and energy drinks) that results in an over-consumption of simple carbohydrates.

Question 25

Long-Term Consequences of Nutritional Imbalance

Question 26

Long-Term Consequences of Nutritional Imbalance - CARDIOVASCULAR DISEASE

Answer 26

What is it
Cardiovascular Disease encompasses a range of conditions affecting the heart and blood vessels. CVD is a leading cause of morbidity and mortality globally, often influenced by lifestyle factors including diet.

Nutritional imbalances
High intake of saturated and trans fats, excessive sodium, and high sugar consumption leads to obesity and insulin resistance, both risk factors for CVD. Low intake of fruits, vegetables, and fiber

Question 27

Long-Term Consequences of Nutritional Imbalance - OSTEOPOROSIS

Answer 27

What is osteoporosis
Osteoporosis occurs when bones lose minerals more quickly than the body can replace them, leading to loss of bone density. As a result, the bones become thinner and less dense, so even a minor injury or accident can cause serious fractures.
Nutritional Imbalance
A diet with inadequate calcium and phosphorous prevents bones from being able to strengthen and mineralise. This can lead to reduced bone density and strength, and eventually to osteoporosis. Vitamin D assists the body in absorbing calcium and phosphorus, and so is important in preventing osteoporosis.

Question 28

Long-Term Consequences of Nutritional Imbalance - COLORECTAL CANCER

Answer 28

What is it?
The colon and rectum are the parts of the body’s digestive system that remove nutrients from food and store waste until it passes out of the body. The colon is the large intestine. Cancer that begins in the colon is called colon cancer and cancer that begins in the rectum is called rectal cancer.

Nutritional Imbalances which act as a risk factor
A long-term lack of fiber in the diet is the biggest risk for colorectal cancer, although a high saturated fat intake is also considered to be a risk factor. Skipping any meals throughout the day will usually result in a lower-than-recommended fiber intake.

Question 29

Evaluating Trained Health Professionals Validity

Answer 29

PROS
+ Develop personalised plans
+ Provide support to individuals
+ Registered dieticians are accredited and undertake continuous education
CONS
- Nutrition professionals may refer to themselves as a
‘nutritionist’ or ‘dietician’ however, may not be qualified. This isn’t regulated.

Question 30

Evaluating Professional Advocacy Groups

Answer 30

PROS
+ Groups such as Nutrition Australia and Choice are independent and free from commercial bias. Therefore provide sound information regarding nutrition
+ Other companies such as the Heart Foundation and Diabetes Australia also offer legitimate and trustworthy information

CONS
- Companies like the Heart Foundation and Diabetes Australia may provide information that solely focuses on preventing either heart disease or type 2 diabetes rather than overall health and nutrition.

Question 31

Family & Friends

Answer 31

Often the most influential form of nutritional advice comes from family and friends. Parents often decide on meals as they purchase the foods for the household, and as we go through youth/adolescence we become more easily influenced by our friends.
PROS
+ If our parents have high levels of education, they may provide sound nutritional information
CONS
- Parents and friends often aren’t well informed which can negatively influence our food choices & increase risk factors for poor health and wellbeing

Question 32

Internet/Websites

Answer 32

The internet provides a wealth of information and is accessible for many 24/7 which is positive…. Right? Well, in some cases yes, but not always. Let’s look at some advantages and disadvantages.
PROS
+ Government (.gov) sites
+ Education (.edu) sites
+ Australian sites due to varying information between countries
+ Increased accessibility via e-journals and threads
CONS
- Branded companies (making a profit)
- Non-Government sites which aren’t regulated
- Lack of context and regulation, meaning information may not be reliable

Question 33

Marketing Tactics - Immersive Marketing

Answer 33

Immersive marketing is a technique that involves integrating advertising into a complete experience for the consumer. The aim is to create an emotional relationship between the consumer and a particular brand.
E.G
- The My Coke Rewards program. Enter a code online to win points, to win prizes.

Question 34

Marketing Tactics - Infiltration of Social Media

Answer 34

Marketers are constantly advertising new food and drink promotions
via Facebook, YouTube, Instagram, Twitter, and other popular digital
platforms. They also regularly tempt young people with a variety of
competitions, either offering free products or prize money.
E.G
A young person may find a code on a product they have bought with
an invitation to enter a draw to win $1000 in prize money. They enter
the code online and encouraged to share on their social media
accounts.

Question 35

Marketing Tactics - Celebrity Endorsement

Answer 35

Companies pay celebrities to promote or advertise a product. According to research, the use of celebrity endorsements in marketing can not only enhance brand recognition but also the desirability of the product, leading to a positive association, particularly among youth aged 13–15.
E.G
- Young people associate products with popular celebrities, such
as Beyoncé (Pepsi), One Direction (Coke) and Taylor Swift (Diet
Coke), and Will.i.am (Doritos, Dr Pepper, Pepsi, and Coke), they
are more likely to consume such foods

Question 36

Marketing Tactics - Product Placement

Answer 36

Product placement is a marketing technique in which a product or service is showcased in some form of media, such as television shows, movies, music videos, social media platforms, or even ads for other products.
Forms of product placement include
* TV and movie placement
* Verbal Placement
* Retail Floor Placement

Question 37

Social Factors - Family

Answer 37

A young person’s family can act as an enabler when they encourage the consumption of fruit and vegetables; however, they can also act as a barrier if they are more likely to choose energy-dense processed foods.

Question 38

Social Factors - Friends

Answer 38

The peer group becomes increasingly more important as young people gain their independence and spend more time away from the family home.
Through this social influence peers may encourage the ‘ideal’ body shape and pressure other teens to try particular diets. This may lead to poor eating patterns among young people. Youth may also practice unhealthy eating patterns through the consumption of fast food if this is the norm for their social group.

Question 39

Social Factors - Education

Answer 39

Access to quality education and health literacy are strongly associated with healthy food behaviours. Many studies have confirmed that people with higher levels of education are more likely to choose healthier lifestyles, including greater consumption of fruits and vegetables. Education can promote awareness of healthy behaviours, such as the importance of eating a balanced diet and is, therefore, linked to an
increase in the likelihood of adopting these behaviours.

Question 40

Cultural Factors - Religion

Answer 40

Religion can play an influential role in the food choices of young people and their families. There are many different religious groups in Australia, and certain groups uphold particular regulations around the consumption of food. People following the Hindu religion tend not to eat beef as cows are considered sacred.

Question 41

Cultural Factors - Ethnicity

Answer 41

Different ethnic groups select different foods, as this is the environment in which they have been brought up. For example, African and Afro-Caribbean groups often consume foods containing various meats, rice, and wheat.
Eastern and far Eastern groups are more likely to consume foods with large amounts of herbs spices and vegetables.

Question 42

Political Factors

Answer 42

Factors involving policies that may act as enablers or barriers to achieving good nutritional health, an example include schools having healthy canteen policies. However, if schools don’t enforce this it may act as a barrier.

Another example at the state or federal level includes policies such as the introduction of sugar taxes to try and deter consumers from soft drinks, this aims to make junk food’ less affordable for young Australians.

Question 43

Calcium

Answer 43

Function:
Strengthens and calcifies bones and joints
Food Sources:
- cheese
- dairy
- milk
- yoghurt

Question 44

Carbohydrates

Answer 44

Function:
Provide the body with energy during movement or exercises
Food Sources:
- Bread
- Rice
- Corn

Question 45

Protein

Answer 45

Function:
Build and repair muscles, assist in the production of hormones and enzymes
Food Sources:
- Chicken
- Egg
- Fish

Question 46

Iron

Answer 46

Function:
Provide working muscles with oxygen via red blood cell production
Food Sources:
- Red meat
- Green leafy vegetables
- Poultry