Chapter 2 & 3

Question 1

What are the Australian Dietary Guidelines

Answer 1

Guidelines created by the Australian Government to guide and promote good nutrition and health, and to reduce diet-related diseased such as obesity and type 2 diabetes.

Question 2

What did the development of the Dietary Guidelines indicate?

Answer 2

Australians need to:

• Eat more vegetables and fruit, wholegrain cereals, lean meat and fish, and reduced-fat dairy foods
• eat fewer meat pies, processed meats, fried foods, biscuits, chips, cakes and soft drinks

Question 3

What is the Australian Guide to Healthy Eating?

Answer 3

A visual food selection model that is a practical guide to food selection.
-Assists consumers to plan, select and consume adequate proportions of food from the five food groups.
Pictured as parts of a plate, with discretionary foods being on a separate plate.

Question 4

What are Discretionary foods?

Answer 4

Food or drinks that do not provide necessary nutrients for the body.

Question 5

What are Energy-dense foods?

Answer 5

Foods high in energy, usually due to their high-fat content.

Question 6

Factors in Dietary requirements

Answer 6

Gender: Due to its difference in physical size and structure
Physical Activity: Regardless of gender. The more physically active a person, the more nutrients and kilojoules they require.

Question 7

What are Food Allergies?

Answer 7

an abnormal immunological reaction to a food caused by a foreign substance, usually protein

Question 8

What are symptoms of Food Allergies?

Answer 8

Hives, Rashes, Asthma, Stomach pain or diarrhoea, anaphylactic shock.

Question 9

Treatment of Food allergies?

Answer 9

Epipen. Be sure to read ingredient lists.

Question 10

What is a food intolerance?

Answer 10

A chemical reaction in the body to particular foods, it is not an immune response so is not a true allergy. They include Gluten intolerance (coeliac disease), lactose intolerance and FODMAP intolerance.

Question 11

What is a FODMAP intolerance?

Answer 11

intolerance to a group of fermentable short-chain carbohydrates, including lactose, fructose, fructans, galactans and polyols, that are poorly absorbed in the small intestine.

Question 12

What is food spoilage?

Answer 12

The deterioration in the physical, sensory and chemical properties of food over time. Foods that have spoiled may be attacked by yeast, mould or enzymes.

Question 13

Causes of Food Poisoning?

Answer 13

Bacteria, Toxins and Viruses

Question 14

What is Bacteria?

Answer 14

Microorganisms, consumed live in food or produce toxins once eaten.

Question 15

Salmonella

Answer 15

Bacteria live when contaminated food is eaten. Found in raw meat, poultry, sausages, egg powder and egg mayonnaise.

Question 16

Bacillus cereus

Answer 16

Spore forming bacterium that produces toxins that cause food poisoning. Found in boiled rice and pastas left at room temperature.

Question 17

Listeria monocytogenes -

Answer 17

in milk products and soft cheeses.

Question 18

Toxins

Answer 18

Microorganisms that can survive cooking, even thought the bacteria that produced them are killed

Question 19

Viruses

Answer 19

Viruses don’t grow in food, but if present in food can cause illness. EG: hepatitis A

Question 20

Growth of bacteria

Answer 20

Moisture
Temperature (5-60)
Oxygen
Low Acid
Food Supply
Time to grow