Navigating Food Information

Question 1

Health claim

Answer 1

A relationship being claimed between food and health

Question 2

General-level health claim

Answer 2

A nutrient or substance in a food and its effect on a health function e.g. ‘calcium is good for bones and teeth’

Question 3

High-level health claim

Answer 3

A nutrient or substance in a food and its relationship to a serious disease e.g. ‘diets high in calcium may reduce the risk of osteoporosis in people aged 65 and over’, ‘folic acid reduces the risk of foetal neural tube defects’

Question 4

Nutrition content claim

Answer 4

A claim about certain nutrients or substances in a food e.g. ‘low in fat’, ‘good source of calcium’, ‘high in fibre’, ‘no added sugar’

Question 5

Principles of research

Answer 5

Recognition of credible sources
Evidence-based information
Accurate analysis of data

Question 6

Criteria used when assessing the validity of food information (CLSPP)

Answer 6

Context
Language used
Source
Purpose
Presentation of evidence

Question 7

Applying recognition of credible sources when assessing the nutritional efficacy of food fats, trends and diets.

Answer 7

Experts in the field
Trustworthy peer reviewed journal articles (university publication)
Government bodies and educational institutions

Question 8

Applying evidence-based information when assessing the nutritional efficacy of food fats, trends and diets.

Answer 8

Reliable and up to date (within the last 10 years)
Well researched
Large sample sizes

Question 9

Applying accurate analysis of data when assessing the nutritional efficacy of food fats, trends and diets.

Answer 9

Objective analysis (no persuasive language)
Unbiased analysis (facts, statistics and data)
Accurate

Question 10

Criteria used when assessing the validity of claims made by weight loss and nutrient supplement companies (CEE)

Answer 10

Commercial gain
Ethics
Effectiveness of product

Question 11

Commercial gain

Answer 11

All about profit from selling a product

Consider if the company is more focused on making a profit or improving the health and wellbeing of its customers. Need to weigh up the cost of diet vs cost of healthy eating

Question 12

Ethics

Answer 12

Refers to being morally right

Consider if the diet is based on scientific evidence rather than claims, if there is emotive language or has promotional material (e.g. before/after photos)

Question 13

Effectiveness of product

Answer 13

If statements made about the product is factual

If product works as it claims

Short term vs long term benefits

An effective product would follow the evidence-based Australian Dietary Guidelines research and promote eating from the 5 food groups

Question 14

Health halo effect

Answer 14

The overestimation of how healthy a food product is e.g. uses words such as ‘natural’, ‘wholesome, ‘lean’

Question 15

List examples of contexts for gaining food knowledge and skills

Answer 15

Family & friends
School/education (food studies, health and human development, home economics and food technology classes)
How-to videos
Food magazines and newspapers
Academic or scholarly articles
Current affairs programs
TV cooking shows
Online cooking classes
Social media

Question 16

Define food fad

Answer 16

An intense enthusiasm for a particular food item or way of eating that is often short-lived craze e.g. oat milk lattes

Question 17

Define food trend

Answer 17

A change in food preference from what is widespread. Consumption and behaviour is often long-lived e.g. bowl foods

Question 18

Define diet

Answer 18

A nutrition plan or program that promotes weight-reduction diets. Usually eliminates one or more of the essential 5 food groups or recommends the consumption of a particular food

Question 19

Define nutritional efficacy

Answer 19

The effectiveness of nutritional information

Question 20

What to apply in response to contemporary food fads, trends and diets?

Answer 20

3 principles of evidence-based research

Question 21

What to apply when assessing the validity of food information?

Answer 21

CLSPP

Question 22

Source - how to identify if the food information is credible

Answer 22

Scholarly/academic articles
Experts in the field
Government agencies

Question 23

Purpose - how to identify if the food information is credible

Answer 23

Factual
Evidence-based

Question 24

Context - how to identify if the food information is credible

Answer 24

Up-to-date evidence
Published the last 10 years

Question 25

Presentation of evidence - how to identify if the food information is credible

Answer 25

Expert sources
Reliable research methods
Randomised control trials
Peer reviews
Graphs
Data
Quotes and references

Question 26

Language used - how to identify if the food information is credible

Answer 26

Clear
Informative
Free from bias
Technical and professional

Question 27

Commercial gain - what to look for to identify credible information

Answer 27

Consider if the company is more focused on making a profit or improving the health and wellbeing of its customers (need to weigh up the cost of diet vs cost of healthy eating

Question 28

Ethics - what to look for to identify credible information

Answer 28

Consider if the diet is based on scientific evidence rather than claims
Consider if emotive language is used

Question 29

Effectiveness of product - what to look for to identify credible information

Answer 29

Consider short-term vs long-term benefits (weight loss product or program shows some changes in weight initially but cannot be maintained and further weight is added in the long term)

Question 30

Tips to improve everyday food behaviours and eating habits

Answer 30

Prepare more meals at home rather than eating out or using a food delivery service

Plan ahead for the day or week to come

Select a variety of colours and types of vegetables when planning meals

Don’t skip breakfast as it may lead to excessive consumption of high fat, salt and sugar snacks later in the day

Drink plenty of water to keep your body hydrated. Dehydration can leave you tired, therefore being more likely to make poor food choices

Question 31

Applying the Australian Dietary Guidelines and AGHE strategies/tips to everyday food behaviours and eating habits to reduce or maintain a healthy weight

Answer 31

Choose foods from the five food groups
Use a portion control plate
Plan meals ahead of time

Question 32

Practical ways to reduce consumption of salt

Answer 32

Read sodium content on food labels and compare similar products to enable selection of a low sodium product
Add fresh herbs such as parsley and coriander to enhance flavour as a substitute for salt
Reduce processed meats in sandwiches such as ham and salami and instead choose chicken or tuna

Question 33

Practical ways to reduce consumption of sugar

Answer 33

Cut down on soft drinks and choose water instead
Cut up celery, carrot or cucumber sticks and refrigerate to snack on later instead of reaching for a sweet treat
Read food labels as many foods labelled ‘low fat’ are often high in sugar to improve flavour

Question 34

Practical ways to reduce consumption of fat

Answer 34

Increase intake of vegetables and salads as part of main meals as these are high in fibre and low in fat
Avoid frying foods and instead try grilling or steaming
Trim visible fat from meat and remove the skin from poultry