U3 AOS2 Healthy Eating (1) Flashcards
Australian dietary guidelines (ADG)
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.
The purpose of Australian dietary guidelines (ADG)
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.
Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.
Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day.
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
Guideline 3a
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.
Guideline 3b
Limit intake of foods and drinks containing added salt.
Guideline 3c
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.
Guideline 3d
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.
Guideline 4
Encourage, support, and promote breastfeeding.
Guideline 5
Care for your food; prepare and store it safely.
Eating a variety of nutritious foods
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.
Dietary salt
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.
List two strengths of the Australian Dietary Guidelines (ADG)
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.
List two limitations of the Australian Dietary Guidelines (ADG)
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.
Nutrition Australia
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.
Non-government organisations
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.
National nutrition week
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.
Fruit and Vegetable Consortium (VFC)
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).
Workshops and programs
Various services offered by Nutrition Australia in workplace to promote health and wellbeing in relation to food and nutrition.
Healthy lunchbox week
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.
Describe the bottom layer of the healthy eating pyramid
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.
Describe the middle layer of the healthy eating pyramid
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.
Describe the top layer of the healthy eating pyramid
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.
Healthy eating pyramid
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.
List the factors that contribute to challenges in bringing about change in dietary intake
Personal factors, sociocultural, biological, and environmental influences.
List sociocultural influences
Income, culture, family and peers, attitudes and beliefs, education (knowledge and skills), and media.
List personal factors
Personal taste preferences, meal patterns.
List biological influences
Age, sex, and stress levels.
List environmental influences
Food availability and security, weather and climate, availability of food, and cooking facilities.
Income as a sociocultural influence on dietary intake
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.
Family and peers as a sociocultural influence on dietary intake
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.
Friends and peers as a sociocultural influence on dietary intake
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.
Culture as a sociocultural influence on dietary intake
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).
Attitude and beliefs as a sociocultural influence on dietary intake
Positive attitudes of peers can increase positive attitudes towards a food, as well as the perceived value of that food for the individual.
