U3 AOS2 Healthy Eating (2) Flashcards
Education as a sociocultural influence on dietary intake
Nutritional knowledge is important to enable healthy dietary choices. People with lower levels of education may eat larger amounts of unhealthy, energy-dense food than those with a higher education level.
Media as a sociocultural influence on dietary intake
Perceptions of healthy eating in the media does not always align with an individual’s specific needs. People are more exposed to information and advice both reliable and unreliable information. Media exposure can enable people to access information to change their diet without needing to spend money.
Personal taste and preferences as a personal influence on dietary intake
Many people make their food choices based on the simple fact that they taste good. Individuals who consistently consume a high-sugar, high-sodium (salt) and high-fat diet can find foods lower in these substances unpalatable and unsatisfying. Giving up foods perceived as ‘favourite foods’ can take a great deal of willpower that, even if armed with information and nutritional advice to change choices, can represent a barrier to change.
Meal patterns as a personal influence on dietary intake
One of the most common unhealthy meal patterns is that of skipping breakfast. This meal pattern can result in an increase in snacking and can also result in a lower intake of essential nutrients (e.g., fibre).
Ageing as a biological influence on dietary intake
Physiological changes associated with age, including slower gastric emptying, altered hormonal responses, decreased basal metabolic rate, and altered senses of taste and smell, together with dental problems that make some foods too difficult to eat, may contribute to this reduced food intake.
Stress levels as a biological influence on food intake
Stress affects food preferences as studies have shown that physical, or emotional distress increased the intake of foods high in fat, sugar, or both as a result of the secretion of certain hormones responsible (e.g., leptin, epinephrin, or cortisol).
The relationship between the hypothalamus and food intake
The hypothalamus is a hormone that acts supressed appetite, as a result of experiencing stress.
The relationship between cortisol and food intake
If there is persisting stress a hormone called cortisol is released which increases appetite and may also increase the motivation to eat. However, once a stressful episode is over, cortisol levels should fall, but if the stress is ongoing then cortisol may stay elevated, resulting in continues eating even if hunger is not being experienced.
Sex as a biological influence on food intake
Women manifest more pronounced trust in healthy nutrition, greater engagement in controlling body weight. Whereas, men prefer fatty meals with strong taste, are directed mainly by the pleasure.
Whether and climate as a environmental influence on dietary intake
Can result in fresh product becoming more expensive for people in certain locations therefore resulting in more unhealthy food choices.
Availability of food as an environmental influence on dietary intake
Removing the availability of unhealthy foods (e.g., soft drink vending machines in schools) can help more people to make healthier choices by removing opportunity to make an unhealthy choice.
Cooking facilities as an environmental influence on dietary intake
Lack of access to adequate cooking facilities results in greater consumption of processed and packaged goods (e.g., microwavable meals). Proper facilities allow for food to be cooked with nutritional value in foods.
Involvement of all stakeholders as a challenge involved in addressing influences to bring about dietary change
Bringing about dietary change in a population requires a strategic plan that involves all sectors of society. However, some of the key stakeholders cannot see the benefits of changing dietary intake, especially as it may result in negative outcomes for them (e.g., a loss of profit for a food manufacturer).
The ‘tailored approach instead of a one-seize-fits all’ approach in the way of addressing challenges in bringing about dietary change
A ‘one-size-fits all’ approach as it cannot successfully be applied to the wider population and address so many different influences. atailored approach is required for successful change. a comprehensive, long-term approach is required that encompasses a range of strategies, including education, provision of information, legislative changes, and restrictive measures.
Helping the unmotivated as a way in addressing challenges in addressing dietary change
One of the main challenges that health practitioners and governments have is motivating people to engage in healthy behaviour. The lack of motivation may stem from low feelings of self-worth, low outcome expectations, and not believing they can do something successfully. Approaches aimed at reducing a lack of motivation could include confidence-building strategies targeting decisional balance and those focusing on changing effort and beliefs.
Availability of interventions as a challenge involved in addressing influences to bring about dietary change
Another challenge in creating dietary change for both health professionals and the public is creating campaigns that incorporate practical solutions in a way that is affordable for all stakeholders.
Targetting change in children’s dietary change
To change the dietary intake of children, there must be a two-pronged approach that focuses on changing parental practices as well as changing the foods available in external environments (e.g., such as childcare facilities and schools). This requires changing policies (e.g., school canteen policies, and parental education programs).
Ottawa Charter
Outlines guidelines to help organisations and key stakeholders incorporate healthy promotion ideas into strategies, policies, and campaigns. It is a method adopted by Australia as a means or promoting health.
Health promotion
The process of enabling people to increase control over the factors of health and thereby improving their health (e.g., social marketing, education, legislation, and regulations that aim to change the social, political, and physical environment in order to promote behaviours).
Building healthy public policy (B-Bad)
Relates directly to decisions made by governments and organisations about laws and policies that directly affect health (e.g., health sector, workplace and school policies). Examples of these policies include healthier environments (i.e., banning smoking), influencing behaviour (e.g., compulsory wearing of seat belts), and removing the GST (i.e., tax) on unprocessed foods.
Create supportive environments (C-Cats)
A supportive environment is one that promotes health and assists people in making healthy lifestyle choices. It aims to provide a healthy physical environment through providing shaded areas in schools and investing in sustainable energy production. It aims to provide a healthy social environment through supporting smokers to quit and aiding in a fulfilling social life.
Strengthen community actions (S-Smell)
The community working together to achieve a common goal. The more people working together towards a common goal, the greater the chance of success. Communities work together to identify and set health priorities, and plan and implement strategies to achieve better health. For example, the government immunisations scheme, results in higher immunisation rates.
Develop personal skills (D-Dead)
Education is a key aspect of this priority area. People gain knowledge and skills necessary to make decisions that will affect their health. People who have knowledge and life skills have greater control over their lives and choices to enhance health. For example, talking to people to resolve conflict rather than using violence.
Reorient health services (R-Rats)
Movement away from the biomedical model to one that promotes health and prevents ill health. A health system that reflects the Social Model of Health must therefore address all the determinants of health, not just disease. This requires a shift towards health promotion. Doctors take on a role of educator or provide preventative health care messages not just curative care.
List the factors used to evaluate the effectiveness of a program to impact the health outcomes of Indigenous Australians positively
Is it culturally appropriate? Does it meet needs? Is it accessible? Is it focused on education? Does it address language barriers? Does it include Elders?
Burden of disease
Burden of disease is a set of statistics that combine the morbidity and mortality figures and therefore focus on the total burden that a particular condition places on society specifically, measuring the health gap. The burden of disease is measured in a unit called the DALY.
Years of life lost (YLL)
The fatal burden of disease of a population, defined as the years of potential life lost due to death.
Years lost due to disability (YLD)
The non-fatal component of the burden of disease that is a measurement of the healthy years lost due to diseases or injuries.
Food sources for iron
Food sources for iron include lead red meat, wholegrain cereal products, green leafy vegetables (e.g., spinach or legumes), and nuts.
Iron-deficiency anaemia
A condition where there is insufficient haemoglobin in the red blood cells to carry oxygen to the cells to meet the body’s needs. This means the red blood cells have to work harder to move oxygen around the body.
Iron
An important micronutrient that is not produced by the body therefore must be provided to the body by diet making it an essential dietary mineral.
Haemoglobin
Transports oxygen in the blood from the lungs to the tissues, which need oxygen to maintain basic life functions and energy production.
Low intake of iron and disease
A low intake of dietary sources of iron will lead to a decline and depletion in the body’s iron stores, which results in an iron deficiency. A low iron intake is a risk factor for iron-deficiency anaemia which can lead to a range of symptoms including fatigue, tiredness, dizziness and decreased immunity.
Myoglobin
Supplies oxygen to muscle cells for use in the chemical reaction that results in muscle contraction.
Cholestrol
Cholesterol is a waxy, fatty substance that circulates in the body’s blood stream that is crucial to many metabolic functions such as the production of hormones.
