Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Topic 2 > Flashcards

Topic 2 Flashcards

1
Q

What do the Australian Guidelines to healthy eating aim to do

A
  • Promote healthy eating
  • They are based on the latest scientific evidence
  • Don’t apply to people with specific dietary advice
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Evidence suggests Australians should eat more…

A
  • Vegetables
  • Fruits
  • Wholegrain cereals
  • Reduced-fat milk
  • Red meat (young females)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Evidence suggests Australians should eat less…

A
  • Starchy vegetables
  • High saturated fats, added sugar and added salt
  • Refined cereals
  • Red meat (Adult males)
  • Alcohol
  • High fat dairy foods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

AUSTRALIAN DIETARY GUIDELINE 1

A

To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious foods and drinks to meet your energy needs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

AUSTRALIAN DIETARY GUIDELINE 2

A

Enjoy a wide variety of nutritious foods from these 5 food groups
1. Vegetables
2. Fruit
3. Grains
4. Lean meats
5. Dairy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

AUSTRALIAN DIETARY GUIDELINE 3

A

Limit intake of foods containing high saturated fat, added salt, added sugars and alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

AUSTRALIAN DIETARY GUIDELINE 4

A

Encourage, support and promote breastfeeding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

AUSTRALIAN DIETARY GUIDELINE 5

A

Care for your food; prepare and store it safely

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

DIETARY GUIDELINES FOR AUSTRALIAN ADULTS

A
  1. Consume only moderate amounts of sugars and foods containing added sugar
  2. Encourage and support breastfeeding
  3. Prevent weight gain; be physically active and eat according to your energy needs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

DIETARY GUIDELINES FOR CHILDREN AND ADOLESCENTS

A
  1. Reduced-fat milks are not suitable for children under 2 years
  2. Choose water as a drink
  3. Need sufficient nutritious foods to grow and develop normally
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

DIETARY GUIDELINES FOR 65 AND OLDER

A
  1. Keep active to maintain muscle strength and a healthy body weight
  2. Eat 3 meals a day
  3. Include foods high in calcium
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Examples of social marketing campaigns

A
  • go for 2&5
  • measure up
  • swap it, don’t stop it
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are sensory factors?

A

Factors that decrease our appetite or desire to consume including: appearance, texture and smell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Examples of how Australian culture impacts food choices

A
  • Large serving sizes
  • High intake of alcohol
  • Increased coffee consumption
  • Fast food outlets serving energy-dense foods such as fried chicken, burgers, pizza
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Food choices valued by Australians

A
  • BBQ’s
  • Meat and 3 veg
  • Meat pies and sausage rolls at footy
  • Vegemite
  • Tim Tams
  • Lamingtons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are lacto-ovo vegetarians

A

Do not eat meat or seafood but include dairy and eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are Lacto vegetarians

A

Avoid meat, seafood, eggs, milk and dairy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are vegans

A

Only consume plant based foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How can emotions affect our food choices

A

Emotional status, self concept and previous experiences influence food choices and resulting nutritional status. Emotions experienced when with friends, feeling happy and confident may influence food choices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How can past experiences influence food choices

A

Connecting past memories with food experiences may deter a person selecting a particular food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Dietary beliefs of the Muslim community

A
  • do not eat pork
  • alcohol is not permitted
  • meat must be slaughtered in a particular way
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Dietary beliefs of the Judaism community

A
  • do not eat pork
  • crustaceans, squid and octopus are not eaten
  • meat is eaten separately from dairy products
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Dietary beliefs of Hinduism community

A
  • many Hindus are vegetarian
  • cows are sacred therefore not eaten
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Dietary beliefs of Buddhism community

A
  • most are vegetarian and serve as vegans
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Social factors influencing dietary intake

A
  • food habits
  • knowledge about food
  • lack of ability to cook food
  • response to advertising
  • available food supply
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Examples of food habits and patterns

A
  • cereal for breakfast
  • cake for birthdays
  • dessert after dinner
  • what time meals are eaten
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What parties benefit from advertising

A
  • food producer
  • company
  • advertising company
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Examples on how ads “brainwash” consumers

A
  • 2 for the price of 1 is used with highly processed, high fat and sugar foods. Once you are hooked you stay a loyal consumer
  • Can give misleading information
  • Regular exposure to ads starts to “brainwash”
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Ways in which contamination can occur

A
  • pesticide contamination
  • chemical contamination
  • bacterial contamination
  • incorrect preparation, cooking or storage
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Preservation techniques

A
  • jam making
  • freezing
  • drying
  • pickling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Symptoms of consuming contaminated food

A
  • diarrhea
  • stomach pains
  • headache
  • general fatigue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

When do symptoms of consuming contaminated food occur

A

anywhere from 2-3 hours to up to 2 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What are pathogenic organisms

A

Disease-causing organisms that lead to food poisoning and death

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What are non-pathogenic organisms

A

Not harmful to health and many are used in food processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Micro-organisms are classified into the following groups…

A
  • Protozoa
  • Algae
  • Viruses
  • Bacteria
  • Yeast
  • Moulds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Conditions required for micro-organisms are:

A
  • Below 5 degrees and above 60 degrees are inactive
  • pH of 7 needed for optimal growth
  • Yeast prefer pH of 4.5
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

How does sufficient water impact microbiological contamination

A

Very dry conditions will not support micro-organism growth but too much water can also affect growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

How does oxygen affect microbiological contamination

A

Aerobic organisms require oxygen for growth while anaerobic organisms require no oxygen
- MOULDS ARE AEROBIC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is Listeria?

A

Bacteria that can cause serious illness called listeriosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Where is Listeria found

A

Untreated water and milk, dairy products, raw meat and seafood. The bacteria may be present in raw foods or may contaminate food after is has been cooked or processed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What does Bacteria do in terms of contamination?

A

Some release toxins which are not easily destroyed by heat and are not usually detected by taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is Salmonella

A

Cause by infection with ‘salmonella’ bacteria in contaminated food either raw or udnercooked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Salmonella can be prevented by:

A
  • Separating raw food from cooked food
  • Thoroughly cooking meat, chicken, eggs
  • Avoid leaving food for over two hours at room temperatuer
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Describe Botulism

A

When clear liquids turn milky
- found in raw foods and honey
- found in foods canned improperly
- has an ‘off’ odour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Symptoms of Botulism

A
  • double vision
  • droopy eyelids
  • trouble speaking
46
Q

What is Yeast

A
  • single-celled organisms
  • grow best between 20-40 degrees
  • can be destroyed at 60 degrees for 15 minutes
  • can cause slime to form on fruit juices and vinegar products
  • can be responsible for infrequent cases of food poisoning
47
Q

Describe Mould

A
  • enjoy warm, moist, nutrient-rich conditions
  • may be white, coloured, or fury
  • can be destroyed by heating above 60 degrees for 10 minutes
48
Q

What is cross contamination

A

Occurs when cooked foods come into contact with surfaces, hands and equipment with the active microbes on them.

49
Q

WOOD vs PLASTIC chopping boards

A
  • microbes nestle in the pores between the fibers of wooden cutting boards
  • plastic are easier to sanitise
  • easier to make grooves in plastic for bacteria
    SOLUTION = disposable cutting boards
50
Q

Tips to reduce occurrence of food poisoning

A
  • avoid defrosting food at room temperature
  • do not allow prepared foods to remain at room temperature for more than two hours
51
Q

Foods most likely to make you sick

A
  • Seafood
  • Raw produce
  • Sprouts
52
Q

What is biological contamination?

A

Caused by eating foods that contain naturally occurring toxic compounds

53
Q

What is chemical contamination

A

Caused by the presence of toxic chemicals that do not naturally occur in the food

54
Q

How do heavy metals cause contamination

A

Accumulate in foods as foods progress up the food chain, mercury in fish is an example.

55
Q

What is an example of environmental contamination

A

Mercury in seafood

56
Q

What is the difference between food spoilage and food poisoning

A

Food spoilage differs from food poisoning because food spoilage is usually easy to identify (obviously inedible due to odour or abnormal colour)

57
Q

Food spoilage can be unintentionally hastened by…

A
  • mishandling of food
  • poor storage conditions
  • absorbing colours of other foods
58
Q

What does FSANZ stand for and what do they do?

A

Food Safety Australia and New Zealand develop food standards for composition, labelling and contaminants that apply to all food

59
Q

What are some of the FSANZ food standards

A
  • food additives used by manufacturers must be rigorously assessed for safety, approved by FSANZ, used in the lowest quantity possible to perform their function and appear in the ingredients list.
  • All packaged foods sold in Australia must comply with the mandatory labelling requirements prescribed by FSANZ
  • Packaging regulations set by FSANZ maintain that packaging is safe for example businesses can only use packaging that will likely not contaminate
  • Food manufacturers must follow stringent requirements for making ‘gluten free’ claims about their food
60
Q

What is food fortification

A

When a micronutrient is added to food in amounts above the quantity found naturally. FSANZ only permit certain nutrient fortifications and quantities

61
Q

Describe MANDATORY FOOD LABELLING
Country of origin

A

All packaged food and some unpackaged food such as meat, fruit and vegetables, must be identified as being made from imported or local ingredients.

62
Q

Describe MANDATORY FOOD LABELLING
Storage instructions

A

If a product poses a risk of microbial growth or deterioration, instructions on how to specifically store the food to maintain the quality and safety until its date mark needs to be included.

63
Q

Describe MANDATORY FOOD LABELLING
Food recall information

A

The name and address of the food supplier plus the identification of the ‘lot’ number must be listed.

64
Q

Describe MANDATORY FOOD LABELLING
Net weight

A

Manufacturers must label food products with accurate weights and/or measures

65
Q

Describe MANDATORY FOOD LABELLING
Warning and advisory statements

A

If the food contains any known allergens that may have severe health effects they must be declared in the ingredients list

66
Q

Describe MANDATORY FOOD LABELLING
Use by date
AND
Best before date

A

Food that has the potential to cause food poisoning or health concerns must have a use-by date. Products with a shelf life of fewer than two years that don’t pose these health risks must be labelled with a best before date

67
Q

Describe MANDATORY FOOD LABELLING
List of ingredients
AND
Food additives

A

Ingredients are listed in order from the one contributing the highest quantity first through to the least according to weight.

Food additives are listed in the ingredients list.

68
Q

Which foods do not require food labelling?

A
  • unpackaged food or food packaged at its point of sale
  • smaller individual packets held with larger labelled packaging
  • single-ingredient foods such as fruit and vegetables
  • Foods sold at fundraising events
69
Q

What do anti-oxidants do

A
  • a type of food additive that prevent foods from going rancid
  • discourage the loss of vitamins that are easily destroyed from oxygen exposure
70
Q

What do sweeteners do

A

Replace the sweetness normally provided by sugars in food without significant contribution to the kilojoules of the food

71
Q

What do colourings do

A

Colourings are a type of food additive that add or restore colour to many processed foods such as confectionary and jams

72
Q

What are some recommendations to store food safely?

A
  • Separate raw and cooked food
  • Ensure fridge temp is below 5 and freezer below -15
  • Allow cooked foods to cool quickly (less than two hours)
73
Q

What is the definition of food processing?

A

Food processing is any method that turns fresh or raw agricultural products into foods suitable for consumption, cooking, or storage.

74
Q

What is the purpose of food processing?

A

To eliminate microorganisms and to extend shelf life

75
Q

What are the benefits of food preservation?

A
  • extending shelf life
  • making food safe for consumption
  • increasing the range of food available
  • reducing the shopping frequency
  • reducing the cost of food
  • saving time preparing food at home
76
Q

How does temperature have an impact on preserving food?

A

REFRIGERATION slows down enzymatic changes within the food and slow microbial growth. FREEZING delays enzyme activity that can cause spoilage and keeps food safe by inhibiting microbial growth as at low temperatures microbes are essentially inactive.

77
Q

What is the effect of freezing on nutrients?

A

Freezing foods can cause the loss of some flavours however most of the nutritional quality is maintained. A concern with nutrient loss regarding freezing is the exposure to high temperatures and oxygen often occurring before freezing. Some nutrients breakdown when frozen produce is stored for more than a year.

78
Q

Describe the process of pasteurisation in foods

A

A type of heat treatment where low heat is applied to foods to kill pathogens and inactivate spoilage enzymes. Minimum thermal process is 72 degrees for 15 seconds.

79
Q

Describe the process of canning

A

Food products are placed into cans with an accompanying liquid to replace as much air as possible and then exposed to elevated temperatures. The application of heat expands the food, which expels any remaining air; therefore, after sealing and cooling, the contraction of the contents and lid produces a partial vacuum within the container. The can is then exposed to high temperatures again after being sealed to destroy any microorganisms present.

80
Q

Describe the vacuum sealing process involved with canning

A

The purpose of the expulsion of air is to reduce oxygen, which is required by pathogenic aerobic microorganisms for functioning.

81
Q

Describe the liquid filling process involved with canning

A

Foods containing high concentrations of water are generally more favourable to microorganism reproduction. The addition of the liquid fill used in canning aims to reduce water activity by adding solutes such as salt and sugar.

82
Q

What is the effect of heat treatment on nutrients

A

When foods are cooked at high temperatures or for long periods of time, heat-sensitive nutrients, including B vitamins and Vitamin C are denatured and destroyed. Nutrients that are water-soluble can also leach out of foods when water is involved in the cooking process.

83
Q

Describe primary, secondary and tertiary food packaging

A

PRIMARY - a choc bar in single wrapper
SECONDARY - a choc bar in wrapper in the display boxes.
TERTIARY - a choc bar in wrapper in display box in box they are transported in.

84
Q

The effect of packaging on nutrients

A

Once foods, especially fruits and vegetables, are separated from their source of nutrients (tree, vine) they undergo higher rates of respiration, undergoing moisture loss, nutrient degradation and the growth of pathogenic bacteria. SIMILARLY packaging that exposes foods to high levels of light, water or oxygen cause nutrient loss especially of water-soluble vitamins.

85
Q

Define dry land salinity

A

Drylandd salinity refers to an increase in the salinity or saltiness of the land. This occurs when the water table rises from rain water penetrates down through the soil to add to the water table. Once saline waters reach the surface they can pass directly into our wetlands, streams and rivers.

86
Q

Describe soil erosion

A

When livestock are left to overgraze and consume vegetation to the point it cannot recover. When topsoil is left uncovered by vegetation it is subject to being removed by wind or rain.

87
Q

Describe fertiliser

A

A chemical that adds nutrients to the soil that are essential fro plant growth. Nitrogen, phosphorus and potassium are always present in fertilisers.

88
Q

What is a negative impact of fertiliser

A

Eutrophication

89
Q

Define eutrophication

A

When fertiliser is not absorbed by the soil and is washed away with rain or excess water from irrigation. This runs off into rivers or lakes resulting in eutrophication = an increase in the concentration of nutrients in a body of water.

90
Q

What is soil acidification

A

When fertilisers are absorbed into the soil they can add more hydrogen ions to the soil which decreases the pH making the soil more acidic.

91
Q

Define groundwater pollution

A

When some fertiliser nutrients leach far down through the soil, reducing water quality. Should this groundwater be a source of domestic water, the nitrogen of fertilisers can be a serious health hazard.

92
Q

Why are pesticides harmful?

A

As only some of the spray reaches ints intended farming pests whereas a lot reaches other destinations via spray drift. This can create air and water pollution and even harm humans.

93
Q

How can pesticides be harmful to humans?

A

Exposure to large amounts of pesticides can result in health concerns such as headaches, skin/eye/respiratory tract irritations and vomiting, through to birth defects, nervous system disorders and some cancers.

94
Q

How can the residue of veterinary chemicals be harmful to humans?

A

If unintentionally and continually consumed by humans, the bacteria can build up and become resistant to the antibiotic, which would have further repercussions on health, dependant on the type of bacterial infection that could no longer be controlled.

95
Q

Advantages of crop rotation (a form of organic farming)

A
  • Prevents nutrient depletion in soil
  • Manages pests by taking away their food source
  • Ensures paddocks are not left bare for soil erosion or overgrowing of weeds
96
Q

What is intercropping and why is it advantageous

A

Growing more than one plant in a paddock. Good because it minimises pests as their is less food for each type of pest which hinders breeding habits.

97
Q

What are the issues surrounding energy use by primary production

A

Agriculture is solely dependant on the energy produced by fossil fuels and is considered to be due to the initial set up to convert to more environmentally-friendly renewable energy sources being very expensive in comparison.

98
Q

How are greenhouse gases harmful?

A

They have the ability to trap heat radiation from the sun and keep the earth warm. This can therefore result in greater heat retention meaning the earth is becoming warmer. = increased prevalence of droughts.

99
Q

What is water scarcity and how is it harmful?

A

Water scarcity refers to the amount of water that can be accessed at any given time. Over-use and reducing the quality of water in agriculture comes from farms harnessing water from groundwater channels, rivers and tanks for animal drinking.

100
Q

Define food miles

A

The measure of the distance food travels between production and consumption

101
Q

What are the environmental impacts of food packaging

A
  • production of the packaging materials takes a lot of natural resources to produce
  • packaging ending up in landfill
  • environmental concerns from deforestation
102
Q

What is a solution to reducing food miles

A

Consuming locally produced foods or perhaps growing ones own vegetables

103
Q

Ways to reduce food waste at a local level

A

money and grants for households to purchase compost bins
- running programs for cafes to asses their food waste practices and reduce the amount of food they send to landfill.

104
Q

Ways to reduce food waste in the household

A
  • compost bin
  • store food correctly
  • be open to purchasing and consuming “ugly” or imperfect fruit
105
Q

Define digital farming

A

Digital farming refers to the use of digital technology integrated into agricultural production methods.

106
Q

Examples of digital farming

A
  • moisture sensors in soils
  • robotic devices equipped to run labour such as sowing
  • drones
  • automatic opening gates
107
Q

What are genetically modified foods

A

Foods that have been derived from an organism which has had a gene introduced into its genetic make up which results in that gene expressing a desirable trait

108
Q

Examples of genetic modification

A

Canola has been genetically modified to be herbicide resistant

109
Q

What is cellular agriculture

A

The production of novel foods from cell cultures. e.g. using cell cultures to grow cultured meat.

110
Q

Describe the process of 3D food printing and its benefits

A

The process of manufacturing a food from syringes that hold food pastes. This is beneficial due to the nutrients in the food can be customised and reduces environmental concerns when compared to agriculture.

Nutrition (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions