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Topic 2 Nutrition > topic 2 > Flashcards

topic 2 Flashcards

1
Q

What are some diagnostic tools? (2 or 3)

A

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

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2
Q

What is BMI used for?

A

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

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3
Q

How is BMI calculated?

A

Weight / Height squared

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4
Q

What are the advantages of BMI?

A

Non-invasive, inexpensive, equipment is easy to use

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5
Q

What are the disadvantages of BMI?

A

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

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6
Q

What are the limitations of BMI?

A

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

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7
Q

Where could exaggerated results for BMI recording occur?

A

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

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8
Q

What is waist-to-hip ratio?

A

A way to measure excess fat distribution around the abdomen

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9
Q

What is the waist-to-hip ratio?

A

waist/hip

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10
Q

Advantages of WTH ratio

A

inexpensive, non invasive, simple to perform

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11
Q

Disadvantages of WTH ratio

A

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

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12
Q

What does measuring waist circumference do?

A

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

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13
Q

Waist circumference measurements

A

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

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14
Q

Waist circumference advantages

A

inexpensive, good for assessing health risk

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15
Q

Waist circumference disadvantages

A

not accurate for pregnant women or children

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16
Q

What is a weight for height table

A

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

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17
Q

Advantages of weight for height

A

simple and convenient, inexpensive and non invasive

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18
Q

Disadvantages

A

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

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19
Q

what is an NRV

A

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

20
Q

Advantages NRV’s

A

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

21
Q

Disadvantages NRV’s

A

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

22
Q

What is a blood nutrient analysis?

A

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

23
Q

Advantages of NRVs

A

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

24
Q

Disadvantages

A

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

25
Q

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

A

To lower the incidence of foodborne illnesses

26
Q

What is FSANZ?

A

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

27
Q

Name some of FZANZ goals / responsibilities

A

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

28
Q

What are the four chapters of the Food standards code?

A

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

29
Q

How does the food standards code protect consumers?

A

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

30
Q

What are the three types of food contamination?

A

physical, biological, chemical

31
Q

what are the two types of microorganisms?

A

pathogenic and non-pathogenic

32
Q

What are some conditions that allow bacteria to grow>

A
  • temperature (danger zone)
    time, pH, water
33
Q

what is an example of heavy metals accumulating in food?

A

Mercury in fish at the bottom of the ocean

34
Q

how can chemicals cause contamination?

A

incorrect mixing of cleaning chemicals

35
Q

what is deliberate sabotage?

A

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

36
Q

How can food spoilage be identified?

A

Visually, changes in colour, smell flavour and consistency

37
Q

Factors that increase food spoilage

A

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

38
Q

Conditions for microbial growth (temp)

A

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

39
Q

Conditions for microbial growth (pH)

A

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

40
Q

Conditions for microbial growth (protein)

A

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

41
Q

Conditions for microbial growth (water)

A

microbes are only able to reproduce if they have water source

42
Q

Foodborne illness cause

A

Caused by microbes or toxins secreted into food

43
Q

Botulism sources

A

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

44
Q

Botulism symptoms

A

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

45
Q

Prevention methods

A

Topic 2 Nutrition (1 decks)

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