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HHD > HHD unit 1 aos 2 > Flashcards

HHD unit 1 aos 2 Flashcards

1
Q

Fats (Lipids) functions

A

a fuel for energy production as well as development and maintenance of cell membrane

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2
Q

Fats (lipids) food sources

A

oils
avocado
nuts
dairy
seeds
red meat

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3
Q

Monounsaturated fats food sources

A

olive and canola oil
avocado
nuts

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4
Q

Water functions

A

forms basis of blood, digestive juices and urine
keeps normal body temp

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4
Q

Vitamin D food sources

A

fish
beef liver
cheese
egg yolk

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5
Q

Vitamin B12 function

A

essential for the formation of RBC, ensuring they are the right size, shape and enable oxygen to be transported around the body

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6
Q

Folate (Vitamin B9) functions

A

the development of RBC which enables oxygen to be transported around the body

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6
Q

Vitamin B12 Food sources

A

fish, meat, poultry, eggs, dairy

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7
Q

Why is Folate essential to have in your diet?

A

it is required for cells to duplicate and is important at times of rapid growth (pregnancy and youth)

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8
Q

Folate food sources

A

leafy greens, citrus fruits, chicken, eggs

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9
Q

Protein functions

A

build, maintain and repair body cells.
secondary energy source

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10
Q

How do trans fats negatively influence the H&W of youth

A

increases LDL and decreases HDL which can have long term impacts such as cardiovascular diseases (heart attack and stroke)

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11
Q

Saturated fats food sources

A

cream, friend takeaway food, cheese, baked goods

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12
Q

Polyunsaturated fats food sources (omega 3 & omega 6)

A

Omega 3:
oily fish
canola and soy oil

Omega 6:
Nuts
some seeds and oil
soy

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13
Q

Monounsaturated fats functions

A

assist in lowering LDL and increase HDL, therefore decrease risk of cardiovascular diseases

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14
Q

Fibre food sources

A

wholemeal bread
grains
seeds
fruits and veggies

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15
Q

B group vitamins food sources

A

Vegemite
eggs
fish
milk
leafy green

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16
Q

Calcium food sources

A

dairy
sardines
salmon
leafy greens
tofu
milk

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17
Q

Carbohydrates food sources

A

veggies
rice
bread
pasta
cereals
fruits

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18
Q

Carbohydrates functions

A

provides fuel for the body which is required to metabolise and grow
carbs are the body’s preferred energy source

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19
Q

What are the 3 food selection models called

A

the Australian Guide to Healthy Eating
the Healthy Eating Pyramid
the Health Star Rating System

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20
Q

what is the difference between a nutritionist and a dietitian?

A

dietitian is qualified to give medical advice, a nutritionist can only guide you in the right direction.

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21
Q

Iron functions

A

forms haemoglobin in the blood

22
Q

Iron food sources

A

red meat, eggs , chicken, turkey, oily fish

23
Q

protein food sources

A

eggs, milk, cheese, poultry, fish, nuts

23
Q

Trans fats food sources

A

baked good (cakes, cookies, pies)
frozen pizza
microwave popcorn

24
Q

How do saturated fats negatively influence the H&W of youth

A

increases LDL and decreases HDL which can have long term impacts such as cardiovascular diseases (heart attack and stroke)

25
Q

Polyunsaturated fats functions

A

assist in lowering LDL and increasing HDL, therefore lowing the risk of cardiovascular diseases

26
Q

Fibre functions

A

provides feelings of fullness
reduces cholesterol levels (reduces risk of cardiovascular diseases in the future)
absorbs water
prevents constipation

27
Q

Symptoms of dehydration

A

extreme thirst
dry mouth
tiredness
less urine
dizziness
bad breath

28
Q

Vitamin D functions

A

absorb calcium from the intestine into the bloodstream. (This helps strengthen bones and hard tissues)

29
Q

Vitamin D source

A

the sun

30
Q

Sodium function

A

regulates fluid around the body including water and blood.

31
Q

Sodium food sources

A

table salt
olives
fish
meat

32
Q

B group vitamins function

A

essential in the process of metabolising or converting fuels (carbs, fats protein) into energy

33
Q

Calcium function

A

builds and repairs bones and heard tissues (therefore extremely important during periods of growth)

34
Q

What is the glycaemic index

A

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

35
Q

What does REAL stand for? and what does it mean?

A

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?)

36
Q

Consequences of over eating

A
  • weight gain
  • over weight
  • obesity
  • type 2 diabetes
  • cardiovascular diseases
37
Q

Consequences of under consumption

A
  • excessive weight loss
  • undernourishment
  • developmental problems
38
Q

Consequences of lack of iron/b9/b12

A

can lead to anaemia - unable to effectively carry oxygen around the body

39
Q

Consequences of lack of fibre

A
  • constipation
  • heart diseases
    some cancers (bowel)
40
Q

Name the 4 main types of marketing tactics

A

immersive marketing
product placement
celebrity endorsement
location based mobile marketing

41
Q

What does immersive marketing aim to do?

A

create a emotional relationship between the consumer and a particular brand

42
Q

What is product placement

A

where companies (usually food and drink) companies promote their brand through appearances in tv, film or media. Creating a subconscious connection with the product

43
Q

What is celebrity endorsement

A

Where a celebrity promotes a particular product to encourage you to buy it (aimed at teens)

44
Q

What is location based mobile marketing

A

Data from phones is used to target marketing when you are at a particular place or at a particular time

45
Q

What is direct costs, Provide an example

A

costs associated with the prevention, diagnosis or treatment of a disease or condition. eg medication, dr visits, X ray, MRI

46
Q

What is indirect costs. Provide an example

A

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

47
Q

What is intangible costs. Provide an example

A

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

48
Q

What are community values. Provide examples

A

what a community feels is important when it comes to programs that address health and wellbeing issues. eg accessible, effective, safe, respectful and confidential

49
Q

What is advocacy?

A

they are actions to gain support and change opinions of governments and societies when making public policies to improve health

50
Q

What factors can affect the ability of young people to consume nutritious foods

A

Social, cultural and political

51
Q

How can social factors be both a barrier and enabler

A

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

52
Q

How can religion be a barrier to health eating ?

A

many religions restrict people from eating certain foods

53
Q

How can gender be a barrier to health eating ?

A

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

54
Q

How can food policies/ laws be a enabler to healthy eating

A

some countries have taxes on sugary food and drinks to discourage people from buying them

HHD (2 decks)

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