SAC 2 Flashcards
1
Q
The 3 Principles Of Research
A
- Recognition of Credible sources
- Evidence based information
- Accurate Analysis of Data
2
Q
Nutritional Rationale
A
The nutritional reason behind the formations of the Australian Dietary Guidelines to healthy eating. - The nutrients in the food groups and the nutritional reason for limiting foods high in saturated fat, added salt and sugars and the nutritional reason for choosing water.
3
Q
Quantitative Data
A
Measured numerically (volume, length, nutrient content)
4
Q
Qualitative Data
A
Measured non numerically. (Sensory Analysis, appearance, aroma, texture, flavour)
5
Q
5 Main Food Groups
A
- Grains
- Vegetables and Legumes
- Meat and Poultry
- Milk, Yogurt, Cheese, and Alternatives
- Fruit
6
Q
Food Selection to prevent CVD
A
- Replace saturated/trans fats with mono & poly fats - decreased build up of LDL cholesterol plaques
- consume soluble fibre - decrease LDL increase HDL levels
- Reduce salt intake - prevent hypertension
- More fruit and veg variety - prevent overweight & obesity
- Less processed red meat
- High fibre diet
7
Q
Food Selection to prevent T2D
A
- Low sugar diet - less glucose spikes
- Low GI foods - slower rise in glucose
- Low fat diet (saturated) - prevent obesity and insulin resistance
8
Q
Cardiovascular Disease
A
- Cause is Atherosclerosis (build up of plaque in walls of blood vessels) narrowing the passage of blood to get through. Plaque is made of cholesterol, fatty substances and calcium (LDL cholesterol is more likely to cause plaque)
- High intake of salt contributes to hypertension raising the risk of blood clots in blood vessels with plaque
9
Q
Type 2 Diabetes
A
- Cells become insulin resistant, not responding to insulin so glucose stays in the blood leading to high blood glucose levels
- Pancreas keeps making more glucose but eventually wears out and stops making insulin so the person doesn’t have enough insulin
10
Q
Cancer
A
- Uncontrolled growth of abnormal cells. Cells grow into a tumour and can spread to other parts of the body. Cancerous tumour can take over organ and stop it from working
- Diet is a risk factor for bowel, colon, breast, prostate, and stomach cancers
11
Q
Australian Dietary Guidelines
A
- To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious foods and drinks to meet your energy needs
- Enjoy a wide variety of nutritious foods from the five food groups every day and drink plenty of water
- Limit intake of foods containing saturated fat, added salt, added sugars, and alcohol
- Encourage, support, and promote breastfeeding
- Care for your food; prepare and store it safely
12
Q
Food Allergies
A
- An abnormal immunological reaction to food caused by the body recognising the food as a foreign substance that can produce a life threatening response
- Immune System Reaction
- Anaphylactic reaction
13
Q
Food Intolerance
A
- Chemical reaction (not an immune response)
- Sometimes the person doesn’t have the enzyme to digest the food
14
Q
Symptoms of Food Allergies
A
- Usually occurs immediately after ingesting allergen
- Smallest amount (even touching)
- Swelling of Tongue
- Vomiting
- Shortness of breath
- Itchy skin or rash
- Persistent dizziness or collapsing
- Becoming pale or floppy
15
Q
Symptoms of Food Intolerances
A
- Symptoms can occur soon after eating or up to 48 hours later
- Response depends on the amount of food consumed
- Stomach pain
- Bloating
- Diarrhoea
- Stomach rambling
- Sweating
- Headache/Migraine
- Breathing problems
