U4 AOS2 - assessing food information

Question 1

nutritional efficacy

Answer 1

is the strength or quality of nutritional evidence, claims or information. It refers to a food trend or diet’s capacity to provide an individual with a
beneficial health outcome.
- can be categorised as low or high (in terms of evidence and research)
* If a trend or diet is aligned to the Australian Dietary Guidelines or Australian
Guide to Healthy Eating, it is said to have a high efficacy since both of these dietary tools are supported by evidence.
* A trend or diet that does not reflect current health information and does not produce good health outcomes has a low nutritional efficacy (even if endorsed by a public figure – often unqualified).

Question 2

food fad

Answer 2

A diet that is popular in society for a short period of time. For example, the paleo diet.
- When assessing apply the principles
of research to analyse the credibility and
evidence base of the claims.
why is it a food fad?
Due to removing whole food groups

Question 3

evidence based research

Answer 3

Evidence-based research is using data and research to inform decisions rather than relying on personal opinion to determine recommendations and advice.

Evidence-based research is important as it ensures that the most accurate and relevant information is distributed, with the intention of maximising health outcomes.

Question 4

Principles of research

Answer 4

The principles of research used in the formation of the Australian Dietary Guidelines can be used to analyse and assess information and the nutritional efficacy of diets.
EAR

Question 5

Evidence based information - ADG

Answer 5

• The National Health and Medical Research
  Council (NHMRC) is responsible for the
  development and oversight of the Australian
  Dietary Guidelines.
• The NHMRC established the Dietary
  Guidelines Working Committee, which
  comprised a multidisciplinary team with
  expertise in nutrition, food and health
  relationships and more

Question 6

recognition of credible sources - ADG

Answer 6

• The Dietary Guidelines Working Committee
  undertook a series of systematic literature
  reviews in order to formulate the Evidence Report that informed the Guidelines. This
  review only considered evidence that was
  published in the past 10 years and included
  over 55 000 peer-reviewed journal articles.

Question 7

accurate analysis of data - ADG

Answer 7

• Rigorous research methodology was used in
  the Australian Dietary Guidelines systematic
  literature reviews to obtain and analyse the
  evidence

Question 8

assessing validity

Answer 8

Consumers need to be able to critically
analyse this information to assess the validity
of these claims, helping to make informed choices.
(Some People Can Peel Lemons)

Question 9

source

Answer 9

Refers to the author/publisher and their credentials
Valid food information comes from experts in their field such as dieticians, universities and government organisations.
“where is this info from and where is it published? who is the author and what are there credentials?”

Question 10

purpose

Answer 10

Is the aim, the focus or message being conveyed in the information.
Valid information and claims should be based on factual information or evidence rather than just trying to sell or persuade.
“what is the aim of the info? what is the message trying to be sent? “ why has this been written?

Question 11

context

Answer 11

This relates to the reasons for the information and the date of publication.
Valid food information should be based on the latest, up to date evidence which has been published in the last 10 years.

Question 12

presentation of evidence

Answer 12

This relates to the method of research and data collection.
Valid scientific evidence should come from expert source, utilising peer reviewed information and reliable research.
- If the presentation of evidence does not have a source listed - it can not be validated.
“has the info been sourced? Are the sources relaible and vaild? Are graphs, tables and quotes used to present the evidence? “

Question 13

language used

Answer 13

The language should be free from bias and not presented using persuasive techniques.
It should be written in a clear and informative manner.
what is the language? is it emotive, biased, if so in what way?
Does it have persuasive language?

Question 14

assessing food information/claims

Answer 14

comercial gain
ethics
effectiveness of the product

Question 15

comercial gain

Answer 15

Is about making a profit. The more a company is able to sell the product, the more profit it can make.
- Often companies use celebrities to endorse their products as a way to look trustworthy and appealing. You will usually find the celebrity is being paid to
promote the product and may not be consuming it at all.

Question 16

ethics

Answer 16

Refers to being morally correct, or doing the right thing to do-
The use of emotive language can draw your attention
Language can often be vague
Are product testimonials true or are people paid to promote the product
Can the results be verified ??

Question 17

effectiveness of the product

Answer 17

This criterion refers to the credible evidence provided proving that the statements made about the product are factual.
Does the product work as it claims?
What are short term/long term benefits?
Is there evidence to back this up ??

Question 18

recognition of credible sources - general

Answer 18

It is important to consider the source
of information when assessing its value.
- experts in their field
- government bodies + educational institutions
- who is the author and what backround do they have
- the bibliography list
- the context and its relevence
- the domain name of the source (edu, gov, com, org)

Question 19

evidence based information - general

Answer 19

Evidence provides the support - the facts and the figures that give credibility to info In order to determine the quality of food
information, assessing the evidence that went into the formation of the information (info should be based on the evidence/proof)
- peer-reviewed journal articles
- literature reviews
- food modelling system
- controlled randomised testing

Question 20

accurate analysis of data - general

Answer 20

Data needs to be accurately analysed in order to draw objective, unbiased inferences from the evidence. Confirmation bias can occur when researchers only choose data sets that support their own hypothesis, therefore ignoring all other alternatives and results. This can misrepresent the evidence, leading to narrow-minded conclusions.
- unbiased + objective data analysis
- assessment of all relevant data
- assistance from those outside the study
- qualitative - features can be scientifically measured
- quantitative - sensory analysis

Question 21

eg question: Using the information above, analyse the nutritional efficacy of the Dukan Diet compared to that of the Australian Guide to Healthy Eating. (6 marks)

Answer 21

1. Define Nutritional Efficacy
2. Define how Dukan diet is a food fad or trend/ where possible
3. There are 5 food groups. In this case individually compare the food groups to the Dukan diet. Ie. Discuss the number of serves needed for grains.
4. Conclude with is this diet high or low in nutritional efficacy and why.
   if marks allow discuss the principles of research and if the Dukan diet has any evidence of being a reliable source of info compared to the AGTHE.

Question 22

comparing dukan diet to AGHE

Answer 22

In the aghe there is a grain section which involves 5-7 serves of grain per day whereas in the dukan diet you are told to completely eliminate this food group.