HHD unit 1 aos 2 Flashcards
Fats (Lipids) functions
a fuel for energy production as well as development and maintenance of cell membrane
Fats (lipids) food sources
oils
avocado
nuts
dairy
seeds
red meat
Monounsaturated fats food sources
olive and canola oil
avocado
nuts
Water functions
forms basis of blood, digestive juices and urine
keeps normal body temp
Vitamin D food sources
fish
beef liver
cheese
egg yolk
Vitamin B12 function
essential for the formation of RBC, ensuring they are the right size, shape and enable oxygen to be transported around the body
Folate (Vitamin B9) functions
the development of RBC which enables oxygen to be transported around the body
Vitamin B12 Food sources
fish, meat, poultry, eggs, dairy
Why is Folate essential to have in your diet?
it is required for cells to duplicate and is important at times of rapid growth (pregnancy and youth)
Folate food sources
leafy greens, citrus fruits, chicken, eggs
Protein functions
build, maintain and repair body cells.
secondary energy source
How do trans fats negatively influence the H&W of youth
increases LDL and decreases HDL which can have long term impacts such as cardiovascular diseases (heart attack and stroke)
Saturated fats food sources
cream, friend takeaway food, cheese, baked goods
Polyunsaturated fats food sources (omega 3 & omega 6)
Omega 3:
oily fish
canola and soy oil
Omega 6:
Nuts
some seeds and oil
soy
Monounsaturated fats functions
assist in lowering LDL and increase HDL, therefore decrease risk of cardiovascular diseases
Fibre food sources
wholemeal bread
grains
seeds
fruits and veggies
B group vitamins food sources
Vegemite
eggs
fish
milk
leafy green
Calcium food sources
dairy
sardines
salmon
leafy greens
tofu
milk
Carbohydrates food sources
veggies
rice
bread
pasta
cereals
fruits
Carbohydrates functions
provides fuel for the body which is required to metabolise and grow
carbs are the body’s preferred energy source
What are the 3 food selection models called
the Australian Guide to Healthy Eating
the Healthy Eating Pyramid
the Health Star Rating System
what is the difference between a nutritionist and a dietitian?
dietitian is qualified to give medical advice, a nutritionist can only guide you in the right direction.
Iron functions
forms haemoglobin in the blood
Iron food sources
red meat, eggs , chicken, turkey, oily fish
protein food sources
eggs, milk, cheese, poultry, fish, nuts
Trans fats food sources
baked good (cakes, cookies, pies)
frozen pizza
microwave popcorn
How do saturated fats negatively influence the H&W of youth
increases LDL and decreases HDL which can have long term impacts such as cardiovascular diseases (heart attack and stroke)
Polyunsaturated fats functions
assist in lowering LDL and increasing HDL, therefore lowing the risk of cardiovascular diseases
Fibre functions
provides feelings of fullness
reduces cholesterol levels (reduces risk of cardiovascular diseases in the future)
absorbs water
prevents constipation
Symptoms of dehydration
extreme thirst
dry mouth
tiredness
less urine
dizziness
bad breath
Vitamin D functions
absorb calcium from the intestine into the bloodstream. (This helps strengthen bones and hard tissues)
Vitamin D source
the sun
Sodium function
regulates fluid around the body including water and blood.
Sodium food sources
table salt
olives
fish
meat
B group vitamins function
essential in the process of metabolising or converting fuels (carbs, fats protein) into energy
Calcium function
builds and repairs bones and heard tissues (therefore extremely important during periods of growth)
What is the glycaemic index
It is a way of ranking foods containing carbs based on how quickly they are digested and increase blood glucose levels over a period of time
What does REAL stand for? and what does it mean?
R- read the URL (ending in .org .edu or .gov is usually reliable)
E- examine the sites content (see if recent)
A- Ask about the author (can you find details if you wish to contact them)
L - look at the link (are the links they are linking back to reliable?)
Consequences of over eating
- weight gain
- over weight
- obesity
- type 2 diabetes
- cardiovascular diseases
Consequences of under consumption
- excessive weight loss
- undernourishment
- developmental problems
Consequences of lack of iron/b9/b12
can lead to anaemia - unable to effectively carry oxygen around the body
Consequences of lack of fibre
- constipation
- heart diseases
some cancers (bowel)
Name the 4 main types of marketing tactics
immersive marketing
product placement
celebrity endorsement
location based mobile marketing
What does immersive marketing aim to do?
create a emotional relationship between the consumer and a particular brand
What is product placement
where companies (usually food and drink) companies promote their brand through appearances in tv, film or media. Creating a subconscious connection with the product
What is celebrity endorsement
Where a celebrity promotes a particular product to encourage you to buy it (aimed at teens)
What is location based mobile marketing
Data from phones is used to target marketing when you are at a particular place or at a particular time
What is direct costs, Provide an example
costs associated with the prevention, diagnosis or treatment of a disease or condition. eg medication, dr visits, X ray, MRI
What is indirect costs. Provide an example
costs relating to but not directly associated with the diagnosis or treatment but occur because of the person having the disease. eg. time off work, transport costs, additional childcare
What is intangible costs. Provide an example
costs which is difficult to replace due to its momentary value. Often involving emotions or feelings for both an individual or community. eg. pain, emotional distress, less socialisation
What are community values. Provide examples
what a community feels is important when it comes to programs that address health and wellbeing issues. eg accessible, effective, safe, respectful and confidential
What is advocacy?
they are actions to gain support and change opinions of governments and societies when making public policies to improve health
What factors can affect the ability of young people to consume nutritious foods
Social, cultural and political
How can social factors be both a barrier and enabler
family and friends - can be both good and bad influences
Low SES- usually have a high amount of cheap processes and takeaway foods
High SES - have more food choice and more likely to consume more nutritious foods that may be expensive
education - have the information on nutrition and balanced diets
occupation - people who work far away often choose quick fast foods options for dinner on their way home
How can religion be a barrier to health eating ?
many religions restrict people from eating certain foods
How can gender be a barrier to health eating ?
men tend to consume fewer fruits and veggies compared to females
women are more likely to go on a diet due to body image issues
How can food policies/ laws be a enabler to healthy eating
some countries have taxes on sugary food and drinks to discourage people from buying them
