topic 2

Question 1

What are some diagnostic tools? (2 or 3)

Answer 1

BMI, Waist-to-hip, Waist circumference, Blood analysis, weight-for-height, NRV

Question 2

What is BMI used for?

Answer 2

To classify the body weight of adults and has been adapted to assess obesity and being overweight

Question 3

How is BMI calculated?

Answer 3

Weight / Height squared

Question 4

What are the advantages of BMI?

Answer 4

Non-invasive, inexpensive, equipment is easy to use

Question 5

What are the disadvantages of BMI?

Answer 5

Only an estimate, does not consider gender or age, requires a calculation

Question 6

What are the limitations of BMI?

Answer 6

Does not distinguish between fat and muscle mass, pregnant people, children

Question 7

Where could exaggerated results for BMI recording occur?

Answer 7

In body-builders or athletes who have a higher muscle mass relative to their fat

Question 8

What is waist-to-hip ratio?

Answer 8

A way to measure excess fat distribution around the abdomen

Question 9

What is the waist-to-hip ratio?

Answer 9

waist/hip

Question 10

Advantages of WTH ratio

Answer 10

inexpensive, non invasive, simple to perform

Question 11

Disadvantages of WTH ratio

Answer 11

cannot differentiate between fat mass and fat free mass, results can be misleading if improper techniques are used (for example not measuring bum properly)

Question 12

What does measuring waist circumference do?

Answer 12

Assess obesity and risk levels as abdominal fat poses greater risks than fat stored elsewhere.

Question 13

Waist circumference measurements

Answer 13

Level 1 MALE: >94cm
Level 1 FEMALE: >80cm
Level 2 MALE: >102cm
Level 2 FEMALE: > 88cm

Question 14

Waist circumference advantages

Answer 14

inexpensive, good for assessing health risk

Question 15

Waist circumference disadvantages

Answer 15

not accurate for pregnant women or children

Question 16

What is a weight for height table

Answer 16

A table to determine a persons ideal WEIGHT based on their height

Question 17

Advantages of weight for height

Answer 17

simple and convenient, inexpensive and non invasive

Question 18

Disadvantages

Answer 18

limited because it doesn’t calculate body fat, athletes may be heavier than the recommendation due to increased muscle mass

Question 19

what is an NRV

Answer 19

Assesses the dietary needs of individuals and groups of people, assesed in a diary over 3 days

Question 20

Advantages NRV’s

Answer 20

Can test for a range of nutrient deficiencies and excess, able to be customised to age and health status

Question 21

Disadvantages NRV’s

Answer 21

relies on honesty of clients filling out dietary, NRV’s are based on the average person

Question 22

What is a blood nutrient analysis?

Answer 22

Blood test to identify nutrient deficiencies or excess and diagnose health risks

Question 23

Advantages of NRVs

Answer 23

Can test for a range of nutrient deficiences and excess, avaliable to people to all ages

Question 24

Disadvantages

Answer 24

Requires a doctor to order and do the test, may cost the patient money if not covered under medicare

Question 25

Why is government legislation so important in australia regarding safe foods?

Answer 25

To lower the incidence of foodborne illnesses

Question 26

What is FSANZ?

Answer 26

Authority established by law to pass legislation on behalf of the relevant country or state

Question 27

Name some of FZANZ goals / responsibilities

Answer 27

Developing standards for food manufactoring Providing technical advice to governments on food policy issues Coordinates food recall Conducting consumer and industry research

Question 28

What are the four chapters of the Food standards code?

Answer 28

1) general food standards like labelling requirements and use-by dates 2) food production affecting specific classes of food like meat and eggs 3) food safety standards 4) production standards for seafood, meat and dairy

Question 29

How does the food standards code protect consumers?

Answer 29

ensuring it is free from harmful chemicals meets consumer expectations in terms of composition and quality

Question 30

What are the three types of food contamination?

Answer 30

physical, biological, chemical

Question 31

what are the two types of microorganisms?

Answer 31

pathogenic and non-pathogenic

Question 32

What are some conditions that allow bacteria to grow>

Answer 32

- temperature (danger zone) time, pH, water

Question 33

what is an example of heavy metals accumulating in food?

Answer 33

Mercury in fish at the bottom of the ocean

Question 34

how can chemicals cause contamination?

Answer 34

incorrect mixing of cleaning chemicals

Question 35

what is deliberate sabotage?

Answer 35

Contamination that occurs as a result of a persons intentional actions (strawberry gate)

Question 36

How can food spoilage be identified?

Answer 36

Visually, changes in colour, smell flavour and consistency

Question 37

Factors that increase food spoilage

Answer 37

Mishandling of foods (bruising) Poor storage (not dry enough, wrong temperature) Exposure to oxygen (fat going rancid) Absorption of odors from other foods Exposure to light

Question 38

Conditions for microbial growth (temp)

Answer 38

Optimum Temperature - microbes multiply best between 5 and 60 degrees (most grow best in 37) Temperatures below this prevent reproduction while temp above often kill bacteria and damage their toxins

Question 39

Conditions for microbial growth (pH)

Answer 39

microbes have a range in which they grow best and changing from this prevents microbial growth

Question 40

Conditions for microbial growth (protein)

Answer 40

Microbes need a nutrient source with a source of protein and carbohydrates

Question 41

Conditions for microbial growth (water)

Answer 41

microbes are only able to reproduce if they have water source

Question 42

Foodborne illness cause

Answer 42

Caused by microbes or toxins secreted into food

Question 43

Botulism sources

Answer 43

Soil, raw foods, honey, improperly cooked or preserved foods where growth of the bacteria has produced toxins

Question 44

Botulism symptoms

Answer 44

Progressive fatigue, struggle to open eyes or speak, blurred vision

Question 45

Prevention methods