Mind, Body & Soul - Exam

Question 1

Name the three types of carbohydrates.

Answer 1

Simplex, Complex and Fibres
Both simple and complex carbohydrates are the preferred source of energy for the body.

Question 2

Describe the main function of carbohydrates and provide two food sources

Answer 2

• Both simple and complex carbohydrates are the preferred source of energy for the body.
• Energy from carbohydrates is needed for brain function and proper muscle nerve and tissue development.

Food sources:
- Simple carbohydrates include table sugar, fruit, honey, and milk
- Complex carbohydrates include whole grain cereals (whole grain bread, pasta), vegetables, legumes and fruit.

Question 3

Name each B-group vitamin

Answer 3

• Vitamin B1 – Thiamine
• Vitamin B2 – Riboflavin
• Vitamin B3 – Niacin

Question 4

What is the main role of the B-group Vitamins?

Answer 4

B group vitamins often work together to perform important functions. These include the metabolism of carbohydrate, protein and fat for energy, immune and nervous system functions, and the promotion of cell growth and division.

Question 5

Provide one function and food source for Vitamin B1, B2 and B3 other than its involvement in energy production

Answer 5

B1: As thiamine has a direct correlation with energy production it is essential for the growth of cells and is necessary for normal muscle development and maintenance of internal organs.
Food sources: Whole grains, soy beans, peas, liver, kidney, legumes, seeds and nuts.

B2: Riboflavin also works to metabolise carbohydrate, fat, and protein. Its also important for the growth of cells.
Food sources: Eggs, milk, liver, kidney, green leafy vegetables, breads and cereals.

B3: Niacin acts as a precursor to coenzymes and is important for energy transfer. Plays an active role in metabolising carbohydrate, protein and fat into energy.
Food sources: Lean meats, liver, poultry, milk, canned salmon, and green leafy vegetables.

Question 6

Define macronutrients

Answer 6

Macronutrients are large molecules and are required in high quantities. For example, carbohydrates, protein, and fat.

Question 7

Define micronutrients

Answer 7

Micronutrients are small in size and are only needed in small quantities for the function they perform

Question 8

Define peak bone mass

Answer 8

Peak bone mass refers to the genetic potential for bone density.

Question 9

Define trend

Answer 9

A long term general movement or change in frequency, usually either upwards or downwards.

Question 10

Define mental health & wellbeing

Answer 10

The current state of wellbeing relating to the mind or the brain and it relates to the ability to think and process information in order to positively form opinions and make decisions.

Question 11

Define social health & wellbeing

Answer 11

Being able to interact and develop relationships in a meaningful way and participate in the community in a way that adapts or manages different social situations appropriately.

Question 12

Define emotional health & wellbeing

Answer 12

Being able to manage and express feelings in a healthy way and being able to display resilience in everyday life. It emphasises an awareness and acceptance of one’s feelings and related behaviours involved in expressing those feelings.

Question 13

Define physical health & wellbeing

Answer 13

How efficiently and or effectively the body and its systems are able to function. It includes the reliability of body function, freedom from disease or illness, and the condition of optimal physical wellbeing.

Question 14

Using the example of injuries demonstrate the interrelationship between 2 dimensions of health and wellbeing

Answer 14

• When injuring yourself it takes a lot of damage to many dimensions of health which include decrease in cardiovascular fitness (Physical H&WB)
• Provide less social interaction, teamwork and cooperation (Social H & WB)
• Decreases self-esteem (Emotional H&WB)

Question 15

Describe the function of calcium and phosphorus and provide 2 food sources for each.

Answer 15

• Calcium is essential for: strong bones & healthy teeth - food source: Dairy products including: milk, cheese and yoghurt (because they are the most easily absorbed.
• Calcium also comes from: firm tofu, calcium fortified soy products, legumes and nuts, and green leafy vegetables (such as kale broccoli and bok choy).
• Sufficient phosphorus intake ensures the proper balance of calcium and phosphorus to promote remineralisation of bones and teeth, to keep them in a healthy state.
• Food sources of Phosphorus: Phosphorus is found in foods that are high in protein. These include milk, cheese, eggs, beef, lamb, chicken, fish, nuts and legumes.

Question 16

Explain the relationship between calcium and osteoporosis.

Answer 16

• Calcium is an essential nutrient for bone health. Calcium deficiency in young people can account for a 5-10% difference in peak bone mass.
• A lack of dairy foods in the diet during youth can be a risk factor for osteoporosis later in life because it can lead to nutritional imbalance in relation to calcium intake.

Question 17

Describe the functions and list two food sources of vitamin C and Vitamin D.

Answer 17

• Vitamin C is important for a well functioning immune system and is also essential for healthy gums and blood vessels.
• Food sources of Vitamin C: Citrus fruits, strawberries, tomatoes, red capsicum, broccoli, cabbage and brussel sprouts. - It is found in most fruit and vegetables
• Vitamin D helps with increasing the absorption of calcium, assists in bone growth and the integrity of bone and promotes strong teeth.
• Food sources of vitamin D: Is found in butter, cream, cheese, whole eggs, liver, salmon, sunlight on a regular basis.

Question 18

Outline why it’s important that youth should not skip meals.

Answer 18

• Young people who skip meals generally have a poorer nutritional intake. A low intake of nutrients results in deficiencies of vitamin A, folate, fibre, iron, and calcium. These deficiencies are prevalent among young people increasing their risk for osteoporosis later in life.
• To meet nutritional needs young people should eat three meals a day including breakfast. If a young person eats breakfast they may experience high levels of concentrations and comprehension in school and be better equipped to participate in sports contributing to high levels of well being.

Question 19

Describe one health consequence to youth if they skip meals

Answer 19

Young people who skip meals generally have a poorer nutritional intake. A low intake of nutrients results in deficiencies of vitamin A, folate, fibre, iron, and calcium. These deficiencies are prevalent among young people increasing their risk for osteoporosis later in life.

Question 20

List the four types of fat

Answer 20

There are four main classes of fats: saturated fats, trans fats, monounsaturated fats, polyunsaturated fats.

Question 21

Outline the function of fats

Answer 21

• Fats are involved in the development of all cells in the body.
• Omega 3 and omega 6 fatty acids, which are polyunsaturated fats, help to maintain a healthy level of cholesterol.
• Trans fat and saturated fats, though different, behave in the same way. They raise bad cholesterol in the body, increasing the risk of diseases such as cardiovascular disease. Monounsaturated and polyunsaturated fats are healthier options as they lower cholesterol intake in the body.

Question 22

Identify and describe one possible health consequence of high consumption of saturated and trans fats.

Answer 22

Trans fat and saturated fats, though different, behave in the same way. They raise bad cholesterol in the body, increasing the risk of diseases such as cardiovascular disease.

Question 23

Explain two nutritional imbalances that cause overweight and obesity

Answer 23

• Consuming energy dense foods such as fast foods promotes weight gain. Energy dense foods tend to be high in fat, sugar, and starch and are often poor in overall nutrient content.
• A high intake of sugary or starchy food promotes the use of carbohydrates as the only energy source this leads to an increase in fat storage in the form of adipose tissue. These foods also cause higher day long insulin levels that could lead to type 2 diabetes over time.

Question 24

Explain two nutritional imbalances that cause dental caries

Answer 24

• Consuming foods high in sugar and starch (especially between meals) increase the risk of dental cavities. Bacteria in the mouth use sugar and starch to produce acid that destroys enamel.
• High consumption of soft drinks, which are high in sugar content and also contain phosphoric acid and citric acid which erode tooth enamel.

Question 25

Explain two nutritional imbalances that cause cardiovascular disease

Answer 25

• Atherosclerosis can partly be prevented by minimising the following major risks: high saturated fat (e.g. butter and eggs) and trans fat (e.g. margarine and deep fried foods) intake; diabetes; and overweight and obesity.
• A diet regularly high in sodium and low in potassium is also a risk factor for high blood pressure – itself a risk factor for CVD.

Question 26

What is Medicare?

Answer 26

To improve the access to healthcare of all Australians in need of treatment, regardless of age or income, at little or no cost.

Question 27

Outline the services covered and not covered by Medicare.

Answer 27

Covered by medicine:
- Free or subsidised treatment by a health professional - doctors’ consultation fees
- Tests and examinations to treat an illness
- Optometrists’ eye tests

Not covered by Medicare:
- Ambulance services
- Allied health services - Chiropractor, podiatry, physiotherapy
Hearing aids, contact lenses, glasses

Question 28

Explain how Medicare can promote the health and wellbeing of Australians.

Answer 28

• To make healthcare more affordable for all Australians
• To give all Australians access to healthcare services with priority according to clinical need
• To provide high quality care

Question 29

Explain how geographic location can affect people’s access to health care services and information.

Answer 29

• Many large and specialised public health services and hospitals are often located in major cities. This can be a barrier for people who live in the outer suburbs or in rural areas.
• Rural areas may also have less access to public transport, limiting people’s ability to access available services.
• Living in remote areas may also mean people have to travel long distances to towns or cities to get the care that they need.
• All of these may lead to people delaying or avoiding people from getting the health care they need, therefore increasing their illness.

Question 30

Explain how cost can affect people’s access to health care services and information.

Answer 30

• While Medicare provides healthcare at little or no cost, sometimes services can have out of pocket costs associated with them. This can act as a barrier to healthcare for many Australians.
• The additional costs associated with healthcare, such as medication, time off work for healthcare appointments or transport can add to the financial burden.
• When healthcare services are free, or if the individual has the financial resources to afford a range of high quality healthcare, they are more likely to access healthcare leading to earlier diagnosis and improved health outcomes.

Question 31

Explain how language barriers can affect people’s access to health care services and information.

Answer 31

• Language can act as a barrier to people accessing health services, especially if English is their second language or they have low literacy skills.
• People often look up to and respect healthcare professionals and people may feel embarrassed if they have poor literacy skills or don’t understand the language. This can lead to poor communication from the individual about their symptoms.
• Those with well developed literacy skills have a significant advantage when trying to understand complex health information or systems (Figure 11.1) and are more likely to have confidence in asking questions. They may also be able to accurately describe symptoms resulting in better health outcomes.

Question 32

What is private health insurance?

Answer 32

A subscription or policy for which a person pays to provide them with different levels of cover. Private health insurance can provide individuals with additional healthcare services to those provided by Medicare.

Question 33

Identify one advantage and one disadvantage of private health insurance.

Answer 33

Advantages:
- Shorter waiting times
- Choice of doctor
- Treated in a public or private hospital

Disadvantages:
- High cost
- Out of pocket costs
- Feeling of paying for a service you don’t use

Question 34

How does the Australian Guide to Healthy Eating (AGHE) promotes healthy eating in youth?

Answer 34

It provides guidance on the types and amounts of foods that should be eaten in a healthy daily diet for all age groups.
- Aims to promote healthy eating habits throughout life and assist in reducing the risk of health problems in later life such as heart disease, obesity and type 2 diabetes.

Question 35

Outline the uses and limitations of the AGHE.

Answer 35

Uses:
- The AGHE focuses on foods and food groups rather than
nutrients. This is a strength of the model because people eat and understand food; they don’t all understand nutrients.
- Visually appealing and easy to understand with the use of
pictures requiring minimal literacy skills or nutritional knowledge.
- Dividing foods into key food groups and showing the amounts that each food group should contribute to the daily food intake based on the size of the section of the ‘plate’, makes it easier for youth to determine the foods of which they should eat more and those of which they should limit their intake.

Limitations:
- Some foods can be difficult to classify into one section – for
example, foods that combine several ingredients, like
homemade pizza or tacos.
- It may be difficult for youth to determine the best choices within a category. Without adequate knowledge about nutrition youth may not understand that not all foods in each section are equal – for example red kidney beans and corn are more energy densethan other vegetable choices due to their higher carbohydrate content.

Question 36

Using your knowledge of overweight and obesity, demonstrate an interrelationship between two or more dimensions of health and wellbeing.

Answer 36

• Obesity can affect social health & wellbeing such as social isolation
• Obesity can affect physical health & wellbeing such as cardiovascular disease

Question 37

Explain how study and school expectations can contribute to high and very high psychological distress in youth

Answer 37

Study and school expectations increase the concern impacting on mental health. Poor mental health and wellbeing has a strong influence on the occurrence of mental health disorders later in life.

Question 38

What is the recommended daily consumption of vegetables for those aged 12-18?

Answer 38

5 or more vegetables

Question 39

Identify 4 major nutrients found in vegetables.

Answer 39

Potassium, dietary fibre, folate, vitamin A, and vitamin C.

Question 40

Explain the health star rating system (HSRS)

Answer 40

• High health star rating doesn’t mean a food is healthy it is simply a tool to follow a healthy diet.
• The focus of the health star rating system is processed and packaged foods and is not intended to be used on fresh fruit and vegetables.

Question 41

How can the HSRS to improve youth eating habits?

Answer 41

• The more stars a product has the healthier the choice.
• It was developed to make it easier to read labels by taking away the guesswork. It aims to help Australians to quickly and easily compare similar packaged foods and make healthier choices.

Question 42

Identify the uses and limitations of the HSRS.

Answer 42

Uses:
- Designed specifically to help people make healthy choices while in the store
- It’s a simple system to use and helps to promote healthy eating
- Helps to encourage manufacturers to modify their product so they can be awarded more stars.

Limitations:
- Youth need to remember that the stars are designed to compare similar food products for example comparing one breakfast cereal to another.
- It is not useful in helping youth to decide between foods from different categories for example you can’t compare yoghurt to a muesli bar.
- The rating system is not visible on fresh fruit and vegetables, which can cause confusion.
- The main limitation is that the system is voluntary, meaning that a manufacturer can decide whether or not to display the stars.

Question 43

Other than the HSRS explain one source of nutrition information that youth could use to help them make healthy food choices.

Answer 43

A NIP will include information about other nutrients if a claim is made. For example, if a food has a ‘good source of fibre’ claim then the amount of dietary fibre in the food must be shown in the NIP.