Topic 4 - Nutrition

Question 1

Macronutrients

Answer 1

nutrient that is required by the body in large amounts (carbs, fats, protein)

Question 2

Micronutrients

Answer 2

nutrient that is require by the body in small amounts (vitamin, minerals)

Question 2

Kilojoules (kJ)

Answer 2

a unit for measuring energy intake or expenditure

Question 3

Carbohydrates

Answer 3

Function:
- provides fuel for the body
- preferred fuel of energy cos rich in glucose
- required for metabolism & growth

Food sources - veggies, rice, bread

Nutrtional imbalance:
- - stored as adipose tissue - weight gain
- ^ can develop sleep apnoea

Question 4

Fibre

Answer 4

Function:
- provides a feeling of fullness
- reduces cholesterol
- absorbs water, bulky faces, no constipation

Food sources - wholemeal bread, grains, seeds

Nutritional imbalance:
- underconsumption - risk of uncontrolled cell growth, tumours, colorectal cancer

Question 5

Protein

Answer 5

Function:
- build, maintain and repair body cells
- 2nd fuel for energy if not enough carbs

Food sources - eggs, legumes, fish

Nutritional imbalance:
- overconsumption - stored as adipose tissue, weight gain, sleep apnoea

Question 6

Monounsaturated and polyunsaturated fats

Answer 6

Functions:
- reduce cholesterol
- support brain function
- promote health of heart & blood vessels

Food sources - nuts, fish, avocado

Nutritional imbalance:
- overconsumption - CDV

Question 7

Saturated and trans fats

Answer 7

Function:
- increase cholesterol
- fuel for energy

Food sources - milk, margarine, cheese

Nutritional imbalance:
- overconsumption - increased cholesterol, hypertension -> CVD

Question 8

Water

Answer 8

Function:
- required for energy for all chemical reactions
- a key component of many cells, tissues, blood and systems

Food sources - watermelon, apple, lettuce

Question 9

Calcium

Answer 9

Functions:
- required for building bone tissue
- required for building hard tissue (teeth, cartilage)

Food sources - milk, cheese, yoghurt

Nutritional imbalance:
- underconsumption - osteoporosis

Question 10

Sodium

Answer 10

Function:
- regulates fluids in body (water, blood)
- fluid drawn to sodium - balance fluid in vs out of cells

Food Sources - salt, olive, fish

Nutritional imbalance:
- overconsumption - hypertension -> CVD

Question 11

Iron

Answer 11

Function:
- forms the ‘haem’ in haemoglobin
- ^ carries oxygen around body

Food Sources - chicken, egg, tofu

Nutritional imbalance:
- underconsumption - anaemia

Question 12

Vitamin D

Answer 12

Function:
- absobs calcium from intestine into bloodstream
- cell growth and development

Food sources - fish, egg yolks, cheese

Nutritional imbalance:
- underconsumption - low calcium absorbed - weak bones

Question 13

B-group vitamins: B1, B2, B3

Answer 13

Function:
- essential for metabolising - converting fuels to energy

Food Sources - vegemite, eggs, fish

Nutritional imbalance:
- underconsumption - lack of energy, slowed muscle and bone growth

Question 14

Folate - B9

Answer 14

Function:
- imprortant for DNA synthesis - required for cells to duplicate
- development of red blood cells

Food Sources- green leafy veg, citrus fruits, eggs

Question 15

Vitamin B12

Answer 15

Function:
- formation of red blood cells
- ^they’re corrects size & shape

Food Sources - meat, eggs, cheese

Question 16

Advantages and disadvantages of the AGHE

Answer 16

Advantages:
- includes water
- fruit and vegetables are separate
- is visual and includes pictures so that it can be easily understood

Disadvantages:
- doesn’t give serving sizes
- may be difficult to categorise mixed foods

Question 17

Advantages and disadvantages of the HEP

Answer 17

Advantages:
- promotes herbs and spices to use for flavour
- suitable for all to read including children and people with limited food knowledge
- refers to salt and sugar with pictures and a cross to advise not to use in excess

Disadvantages:
- no serving sizes
- doesn’t include sometimes foods
- doesn’t categorise foods that may belong to different groups

Question 18

Food marketing strategies

Answer 18

• immersive marketing
• infiltration of social media
• collection of personal data
• location-based mobile marketing
• celebrity endosements
• product placement
• social influence/blogger marketing

Question 19

Enablers and barriers to healthy eating

Answer 19

Social - family, friends, ses, social media and advertising

Cultural factors - religion, ethnicity, gender

Political factors - food policies/laws, health promotion, food labelling