Nutrition

Question 1

what are the macronutrients

Answer 1

carbs, lipids, protein, water

Question 2

what is the main function of carbs and the role it has on youth

Answer 2

to provide fuel for the body, since carbs are rich in glucose which is the preferred fuel of energy for the body
provide energy that is required for metabolism and growth

Question 3

what the role of fibre

Answer 3

• provides a feeling of fullness
• acting like a cleaner in the digestive system
• reduces the amount of cholesterol absorbed which reduces cvd
• absorbs water which assists in regular bowel movements.

Question 4

food sources of fiber

Answer 4

grains and seed, fruit and veges : apples, bananas

Question 5

what is the role of protein

Answer 5

to build, maintain and repair body cells
to act as a fuel for producing energy

Question 6

food sources that protein is found in

Answer 6

soy products, fish, eggs. chicken

Question 7

Fats/ Lipids roles

Answer 7

to act as fuel for energy
cushions organs and bones
develops cell mebranes

Question 8

What is the role of monounsaturated fat

Answer 8

assist in lowering low density lipoproteins therefore reducing the risk of cvd. Food sources olive oil, peanuts

Question 9

What is the role of polyunsaturated fat

Answer 9

act to lower LDL cholesterol in the bloodstream and increasing High Density Lipoproteins. Prevents blood clots, which decreases the risk of heart attack and stroke Food sources: fish, nuts

Question 10

Role of Saturated Fat

Answer 10

increases LDL
food sources: full cream milk, cream

Question 11

Trans Fat role

Answer 11

increases LDL
contribute to impaired glucose regulation and can lead to diabetes mellitus.
Food sources: processed foods such as pies

Question 12

role of water

Answer 12

to act as a medium for all chemical reactions
aids digestion
weight management when consumed instead of sugary drinks.

Question 13

What is the main function of calcium? + the food sources

Answer 13

required for the building of bones and other hard tissues and prevents osteoporosis.
Food sources: milk, cheese, green leafy vegetables

Question 14

What is the main function of Iron? + the food sources

Answer 14

• Forms the ‘haem’ part of haemoglobin which is the oxygen carrying part of blood.
• Essential for the prevention of anemia
  Food Sources: lean red meat. turkey and chicken, brown rice

Question 15

What is anaemia?

Answer 15

a condition characterised by a reduced ability of the body to deliver enough oxygen to the cells due to a lack of healthy red blood cells.

Question 16

What is sodiums main function + food sources

Answer 16

• Plays a role in the regulation of fluids from the body, including water and blood.
  Food Sources; Table salt, olives, fish

Question 17

What is Vitamin D main function? + food sources

Answer 17

role is to absorb calcium from the intestine into the bloodstream.
Food sources: cheese, egg yolk, salmon, tuna

Question 18

What is the role of B Group Vitamins (B1 B2 B3) + food sources

Answer 18

essential in the process of metabolising or converting the fuels ( carbs, protein, lipids) into energy
Food Sources: Vegemite, eggs, fish

Question 19

What is the role of Folate (B9) + food sources

Answer 19

plays an important role in DNA synthesis and is therefore required for the cells to duplicate during periods of growth.
deficiency in folate can lead to anaemia.
Food sources: green leafy vegetables, citrus fruits

Question 20

What is the main function of Vitamin B12 + food sources

Answer 20

The main function is to form red blood cells, so the cells are correct size and shape so it can carry oxygen throughout the body.
Food sources: Meat, eggs, cheese

Question 21

What are the 5 Australian Dietary Guidelines

Answer 21

1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.
2. To have nutritious foods from the 5 groups + water
3. Limit intake foods containing saturated fat, added salt, added sugars and alcohol.
4. Promote breastfeeding
5. store/ prepare food safely.

Question 22

What are some strengths and limitations of the Australian Dietary Guidelines?

Answer 22

Strengths:
- More holistic- More than just what to eat. Involves what to do with our food as well as managing food intake and output
- Much more detail with (serving sizes and examples)
- Age specific
Limitations: Less accessible – harder/more effort to
understand

Question 23

Strengths and Limitation of Australian Guide to Healthy eating?

Answer 23

Strengths:
- provides basic nutrition advice
- Visual representation
Limitations:
- does not provide information on serving sizes
- composite foods (which are those containing
food from a number of different groups, such
as pizza or a casserole) are not included

Question 24

Strengths and Limitation of Healthy eating pyramid?

Answer 24

Strengths:
- provides youth with a simple visual tool
promoting healthy food intake
Limitation:
- serving sizes and provisions for composite foods
are not provided, making it difficult to apply every
day.

Question 25

barriers to healthy eating

Answer 25

family- parents only provide unhealthy foods, religion- cannot consume some foods (hindu with beef)

Question 26

What is health star rating

Answer 26

- rates the overall nutritional profile of packaged food. - from 1/2 to 5 stars - standard way to compare similar packages foods.

Question 27

how to evaluate validity online ?

Answer 27

check authors nutritional qualifications, check url (.gov, .edu, .org are trusted), check for references to support claims

Question 28

How does Skipping Meals cause nutritional Imbalance?

Answer 28

Concerns: - More likely to snack on energy dense foods - Missing breakfast foods (typically grains) Nutritional Imbalance: - Lack of fibre -Lack of carbohydrates - Lack of calcium

Question 29

How does snacking cause nutritional Imbalance?

Answer 29

concern: highly processed imbalance: excess kj's, exces sugar

Question 30

how to evaluate validity of research?

Answer 30

how large was study population, authors nutritional qualifications, references to support claims

Question 31

How does eating outside of home cause nutritional Imbalance?

Answer 31

concern: youth often choose fast food imbalance: excess saturated fats, salt, sugar

Question 32

How does inadequate fruits, vegetables, dairy cause nutritional Imbalance?

Answer 32

concern: - More likely to snack on unhealthy foods instead imbalance: - Lack of fibre - Lack of vitamins and minerals - Lack of calcium - Lack of iron

Question 33

How does SES: Income act as a enabler or a barrier?

Answer 33

Barrier: Energy-dense processed foods are often less expensive than nutritious fresh food. Enabler: Having a higher income generally gives individuals more opportunity to purchase nutrient dense fresh produce more often

Question 34

How does SES: Education act as a enabler or a barrier?

Answer 34

Enables: Read and understand nutrition labels.

Question 35

How does SES: Occupation act as a enabler and a barrier?

Answer 35

Enabler: Kitchen facilities and the type of food available in and around the workplace Barrier: When work is stressful people are more likely to turn to instant meals.

Question 36

Compare Nutritionist and a Dietician

Answer 36

Similarities: has tertiary qualification. Differences: Nutritionist are not qualified to provide medical treatment. Dietician: provides individual nutritional advice also has completed extra studies.

Question 37

what is the R.E.A.L strategy?

Answer 37

R – READ: the URL – non commercial sites such as those ending in .org, .edu and .gov and generally reliable. Others may be commercial. E - EXAMINE: the site’s contents. Check if material is current and who funds the website or app and the author. A-ASK: about the author’s name. Can you find details of the author or publisher? L- LOOK: at the links. What type of pages are they linking to? Are these credible sources and do they end in .gov, .edu or .org?