Pdhpe Flashcards
1) Energy
2) Protein
3) Fats total
4) Carbohydrates
5) Sodium
6) Calcium. 7) dietary fibre
1) displayed in kjs or cals
2) displayed in grams.
3) in grams, saturated fat in grams
4) sugar-grams. 5)mg 6)mg
7) grams
1)protein
What is makes and examples
1)vital source of nutrition, assists in building skin and nail and muscle cells, should be eaten in moderation as part of a balanced diet, lean meat, poultry, eggs, yogurt, beans, seeds, nuts and soy products,
1)fat(different types plus examples)
1)labels will show total fat then break down fats into saturated and unsaturated fats, saturated and Trans fat should be eaten in small amounts, unsaturated fats are a better choice of a fat, avocado fish olive oil nuts
1) carbohydrates (examples and ship)
1)primary source of energy made from sugar or starch, classified as complex (high fibre-slow to digest), glycaemic index is another way to classify carbohydrates, low GI release glucose into the bloodstream slowly. Eg beans, pasta, oats, high GI release glucose into the bloodstream quickly. Eg potatoes, lollies, white bread,
Low GI keep you fuller for longer
1)sodium (consumption)amounts
1)amount of salt contained in foods, products low in salt contain less than 120mg of sodium per 100g, processed foods can be high in sodium, sodium consumption should be minimal,
1) calcium (examples and measurements)
2) dietary fibre(example plus qualifications)
1) listed in mg rather than grams, essential nutrient for strong teeth and bones, milk, dairy and most leafy green veetables.
2) fibre is an important nutrient vital for digestion of food and reducing cholesterol, to be high in fibre food must contain at least 4g of fibre per serve, fibre is found in fruit, vegetables, whole grain breads and cereals, beans and lentils
1)additives(what they do and must be)
1)all natural or synthetic food additives must be noted in the list of ingredients, they are listed by name and type to alert those with allergies, additives can be used to colour, flavour, preserve and thicken foods as well as provide anti oxidants, food acids and humectants.
1) food choices during adolescense (poor habits)
1)some poor food habits of adolescence include:
Missing meals such as breakfast, drinking large quantities of soft drink rather than plain water , snacking on high sugar foods, eating large amounts of fast foods
dieting
Defoe dies in certain nutrients - vitamins/minerals.
As well as culture, advertising, family, body image
1)choices of food titles(socio-cultural factors, physical factors, emotional factors, economic factors)
1)sc: customs, social norms, family habits, religious beliefs, peer group pressure, advertising, nutritional knowledge
Phy: taste preferences, allegies, new food tech, seasonality of foods, body image
Em: comfort eating, stress relief, self image
Econ: cost of meals, marketing
1) 3 states of mind
2) unlocking key to wise mind
3) “what”
4) “please”
5) improve
1) rational mind, wise mind, emotional mind
2) paying attention to something una certain way. Not regretting past, be in present
3) observe, describe, participate
4) treat physical illness, balanced eating, avoid mood altering substances, balanced sleep, get exercise
5) imagery, meaning, prayer, relaxation, one thing in the moment, vacation, encouragement
1) “accepts”
2) “dear man”
3) “give”
4) “fast”
1) activities, contributing, comparisons, emotions, pushing away, thoughts, sensations
2) describe, express, assert, reinforce, mindful, appear confident, negotiate
3) gentle, interested, validate, easy manner
4) fair, apologies, stick to values, truthful
1) obesity facts
2) consequences of being overweight (diseases list)
1) 25% of adults are overweight (Aus), 10% over ideal weight is overweight, 25% is obese, causing factors include.
2) varicose veins,gall bladder problems back and joint injuries, heart disease, diabetes, High blood pressure
