U3 AOS2 Healthy Eating (1)

Question 1

Australian dietary guidelines (ADG)

Answer 1

A publication that seeks to encourage healthy eating, guidance on foods, food groups and dietary patters to reduce and protect against the risk of diet-related disease and chronic conditions to improve the community’s health and wellbeing.

Question 2

The purpose of Australian dietary guidelines (ADG)

Answer 2

To promote health and wellbeing, to reduce the risk of diet-related conditions that act as a biological factor influencing overall health and wellbeing such as high cholesterol, high blood pressures and obesity, and to reduce the risk of chronic diseases such as type 2 diabetes mellitus, cardiovascular disease some type of cancers.

Question 3

Guideline 1

Answer 3

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

Question 4

Guideline 2

Answer 4

Enjoy a wide variety of nutritious foods from these five groups every day.

Question 5

Guideline 3

Answer 5

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

Question 6

Guideline 3a

Answer 6

Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks.

Question 7

Guideline 3b

Answer 7

Limit intake of foods and drinks containing added salt.

Question 8

Guideline 3c

Answer 8

Limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks.

Question 9

Guideline 3d

Answer 9

If you choose to drink alcohol, limit intake. For women who are pregnant, planning a pregnancy or breastfeeding, not drinking alcohol is the safest option.

Question 10

Guideline 4

Answer 10

Encourage, support, and promote breastfeeding.

Question 11

Guideline 5

Answer 11

Care for your food; prepare and store it safely.

Question 12

Eating a variety of nutritious foods

Answer 12

Eating a variety of nutritious foods means consuming different food types in appropriate amounts that enable the attainment of all the required nutrients without excess energy intake.

Question 13

Dietary salt

Answer 13

An inorganic compound consisting of sodium and chloride ions. It is found naturally in many foods, but it is also added to many foods because of its preservative and flavouring characteristics.

Question 14

List two strengths of the Australian Dietary Guidelines (ADG)

Answer 14

Provides evidence-based advice on healthy eating habits to promote the potential benefits of healthy eating to reduce the risk of diet-related diseases and improve health across the lifespan;

Educates individuals about the types and amounts of foods required to satisfy nutritional requirements.

Question 15

List two limitations of the Australian Dietary Guidelines (ADG)

Answer 15

Assume a certain level of nutritional knowledge of certain terms (i.e., wide variety, low fat, eat plenty);

Recommendations are for generally healthy people in the population therefore may be some people (i.e., the frail elderly, preterm infants, those with specific medical conditions. And increased nutritional needs) for whom these recommendations are unsuitable.

Question 16

Nutrition Australia

Answer 16

A non-government, non-profit, community-based organisation that is Australia’s primary community nutrition education body, providing scientifically based nutrition information to encourage all Australians to achieve optimal health and wellbeing through food variety and physical activity.

Question 17

Non-government organisations

Answer 17

Have specialised knowledge of the specific issues or population groups they represent. They act as policy advocates, lobbying the government on behalf of the community.

Question 18

National nutrition week

Answer 18

Coordinated by Nutrition Australia that runs each year in the week of world food fay (October 16) and encourages Australia to increase their vegetable consumption in which Nutrition Australia hosts a number of activities in early childhood services, school, workplaces, relating to increasing vegetable intake.

Question 19

Fruit and Vegetable Consortium (VFC)

Answer 19

A collaborative group of key organisations coordinated by Nutrition Australia that works towards improving the supply and consumption of fruit and vegetables. It does this by curating a resource hub that includes guidelines, evidence (i.e., benefits of fruit and vegetable consumption), and resources (i.e., relating to food skills such as buying, storing and cooking fruit and vegetables).

Question 20

Workshops and programs

Answer 20

Various services offered by Nutrition Australia in workplace to promote health and wellbeing in relation to food and nutrition.

Question 21

Healthy lunchbox week

Answer 21

A national initiative that aims to promote healthy eating among children, through aiming to inspire parents to create healthy lunchboxes that their children will enjoy. The initiative provides online nutritious recipes that are quick and easily made at home, fact sheets and videos to increase knowledge on contents to include in lunchboxes.

Question 22

Describe the bottom layer of the healthy eating pyramid

Answer 22

The biggest section of the pyramid and referred to as the ‘ground layers’. Includes the core plant-based food groups (e.g., legumes, vegetable grains, and fruits) that should form the base of our diet and contribute to the largest portion of our daily food intake.

Question 23

Describe the middle layer of the healthy eating pyramid

Answer 23

The ’middle layer’ contains other whole foods such as dairy foods (e.g., milk, yoghurt, and cheese) and alternatives and lead meats, poultry, fish, effs, legumes, seeds, and nuts. Reduced fat options of milk, yoghurt and cheese are recommended along with lean cuts of meat to limit excess kilojoules from saturated fat.

Question 24

Describe the top layer of the healthy eating pyramid

Answer 24

The ’top layer’ is made up of healthy fats (e.g., extra virgin olive oil, avocado, seeds, and nuts). Individuals need a small amount of these each day to promote good health and wellbeing. The Healthy Eating Pyramid recommends selecting these types of healthy fats over foods that contain trans fats and saturated fats.

Question 25

Healthy eating pyramid

Answer 25

Sets out the types of food that should be eaten everyday as well as the proportions of our intake if we want to ensure good health for Australian’s aged between 19 and 50 years specifically. It categorises the different types of foods people should eat, and the proportion that these foods should take up in the daily diet for good health.

Question 26

List the factors that contribute to challenges in bringing about change in dietary intake

Answer 26

Personal factors, sociocultural, biological, and environmental influences.

Question 27

List sociocultural influences

Answer 27

Income, culture, family and peers, attitudes and beliefs, education (knowledge and skills), and media.

Question 28

List personal factors

Answer 28

Personal taste preferences, meal patterns.

Question 29

List biological influences

Answer 29

Age, sex, and stress levels.

Question 30

List environmental influences

Answer 30

Food availability and security, weather and climate, availability of food, and cooking facilities.

Question 31

Income as a sociocultural influence on dietary intake

Answer 31

Food selection is influenced by the prices of goods, individual socioeconomic status (SES), and household income which can determine the overall food intake quality. Healthy food is often expensive, less healthy, and highly processed options can be relatively cheap, as well as offering other appealing characteristics such as reducing the time needed for meal preparation.

Question 32

Family and peers as a sociocultural influence on dietary intake

Answer 32

Some research suggests that children pick up eating behaviours by observing the eating habits of others. It is, therefore important for parents to be good role models and to be careful about the way they encourage or discourage certain types of food.

Question 33

Friends and peers as a sociocultural influence on dietary intake

Answer 33

Social facilitation such as eating less than usual may lead to individuals thinking that if they think that consuming a small amount will create a more favourable social impression. One reason why peers have such an influence on eating is that they provide a guide or norm for appropriate behaviour.

Question 34

Culture as a sociocultural influence on dietary intake

Answer 34

The culture of a group affects their adoption of health messages. Some food traditions are more healthy than others and some cultures can produce people with varying health risks that may be due partly to the influence of culture on food intake (e.g., a diet that includes low-fat foods and lots of vegetables, such as those of many Asian cultures, can result in good health and may play a significant role in reducing the risks of diseases such as diabetes mellitus and cancer).

Question 35

Attitude and beliefs as a sociocultural influence on dietary intake

Answer 35

Positive attitudes of peers can increase positive attitudes towards a food, as well as the perceived value of that food for the individual.