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Health and human development > Unit 1 AOS 2 > Flashcards

Unit 1 AOS 2 Flashcards

1
Q

What are nutrients

A

substances that are found in food that are required by the body for the growth and maintenance of body systems

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2
Q

benefits of having a well balanced diet

A

healthy and clear skin, nailsm hair and teeth
energy to be physically active
fewer illnesses relating to the immune system

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3
Q

key nutrients for optimal health and development in youth

A

carbs including fibre
portein
lipids/fats
vitamin d and b group
minerals- calcium, sodium and iron
water

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4
Q

What are macronutrients

A

nutrients that are required in large amounts
carbs, fats, protein, water

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5
Q

what are micro nutrients

A

nutrients that are required in small amounts
calcium, iron, vitamin a,c,d

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6
Q

Carbs function

A

to provide fuel for energy
allow an individula to maintain high energy levels
fibre makes us feel fuller for longer
- assists in bowel movements

potatoes, rice, pasta, fruits and veggies

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7
Q

protein function

A

builds, maintains and repairs body cells
acts as fuel for energy
meat, nuts, beans, lentil, animal products

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8
Q

Fats function

A

fuel for energy
protection for vital organs ]maintains body temp

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9
Q

types of fats

A

polunsaturated- monousaturated

saturated- trans

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10
Q

Saturated fats function

A

increases cholesterol levels in blood and can lead to heart disease long term

full cream milk, cream, cheese

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11
Q

trans fats

A

increases cholesterol levels and leads to heart disease contributes to high glucose levels
- type 2 diabetes

pies, cakes, butter, processed foods

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12
Q

Polyunsaturated fats

A

help reduce the risk of diet related diseases
- omega 3 omega 6

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13
Q

food source for omega 3 and 6

A

omega 3
fish, tuna, canola

omega 6
nuts, walnuts, seeds

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14
Q

monounsaturated fats

A

assists in lowering cholesterol
helps reduce the risk of diet related diseases later in life
too much can lead to weight gain

olive oil, avocado, cashews, almond butter

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15
Q

water

A

aids in digestion and waste removal
temperature control

drinking water, fruit vegetables

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16
Q

calcium

A

helps achieve optimal peak bone mass (physical)
the greater the bone density developed the less chance of developing osteoporosis later in life.

milk, cheese, yogurt, spinach, orange juice (fortified)

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17
Q

iron

A

more iron is needed as blood volume increases in youth
not enough iron can lead to anaemia

lean red meat, eggs, brown rice, nutsk

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18
Q

sodium

A

regulation of fluid from the body (water and blood)

table salt, cheese, olives, pork, bread

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19
Q

vitamin d

A

Vitamin D deficiency leads to low levels of calcium being absorbed and bones become weak (as Vit D absorbs calcium)

-Fish, Small amounts are found in beef liver, cheese & egg yolks

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20
Q

B group vitamins

A

Metabolizing or converting the fuels into energy

Deficiency can lead to a lack of energy which can contribute to slow growth of hard & soft tissues

-vegemite, eggs, meat

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21
Q

what is a government organisation food selection model?

A

Australian Guide to Healthy Eating, health star rating

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22
Q

Healthy Eating Pyramid

A

The Health Living Pyramid encourages food variety:
Adequate water consumption
Limited Salt & sugar
Minimum fat
Adequate fibre
Encouraging physical activity
Enjoy herbs and spices
Limit processed foods

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23
Q

What is a limitation of the healthy eating pyramid

A

doesn’t provide serving sizes

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24
Q

The Australian Guide to Healthy Eating

A

The Australian Guide to Healthy Eating aims to promote healthy eating habits throughout life, to assist in reducing the risk of health problems in later life such as heart disease, obesity and type 2 diabetes.

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25
Q

limitation of the Australian Guide to Healthy Eating

A

physical activity isn’t promoted!
Doesn’t show serving sizes

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26
Q

The Health Star Rating System

A

It is a labelling system that rates the overall
nutritional value of packaged foods
- Ratings range from ½ star -5 stars, usually found on the front of the pack

Compares energy (kilojoules)
Compares level of risk nutrients (sat fat, salt, sugar) and protective nutrients (fibre, protein etc)
Nutrients are compared per 100g or
100ml
Voluntary system (so not all food companies use this labelling system

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27
Q

Example of protective nutrients

A

fibre, protein, calcium

28
Q

example of risk nutrients

A

saturated fats, sodium (salt) & sugars

29
Q

Consequences of nutritional imbalance

A

nutritional deficiencies

30
Q

Short Term consequences of nutritional imbalance for youth

A

Hypertension, high blood cholesterol, dehydration, constipation, fatigue.

31
Q

Long Term consequences of nutritional imbalance for youth

A

Tooth decay, overweight/obesity, cardiovascular disease, osteoporosis, anaemia, underweight, colorectal cancer.

32
Q

Insufficient b group vitamins and iron

A

Contributes to the production of energy in the body. If not consumed on a regular basis energy levels may decrease.
- inability to perform everyday tasks due to fatigue, less likely to partake in exercise, feelings of fatigue reduces ability to socialise.

33
Q

Insuffiencent fibre

A

Increases risk of constipation. Constipation interrupts the efficient functioning of the body and its system impacting physical health and embarrassing leading to increased stress levels

34
Q

Insufficient water

A

dehydration, dry mouth, dizziness, fainting. In severe cases dehydration can lead to unconsciousness and death.

35
Q

Excessive sodium consumption

A

Hypertension, otherwise known as high blood pressure,. Which impacts physical health as it reduces the efficient functioning of the heart and blood vessels. Also increases the risk of cardiovascular disease and stroke.

36
Q

Excessive saturates and trans fat

A

Can increase the bodys cholesterol level
too much cholesterol within out bloodstream leads to fatty deposits developing in the arterie.

37
Q

Overconsumption of sugar

A

Sugars are a food source for bacteria in the mouth leading to dental decay which impacts physical health

An individual suffering tooth decay may feel embarrassed and have low self esteem impacting negatively on mental health.

38
Q

overconsumption of saturated and trans fats, carbs, and protein

A

If eaten to excess, can be stored as fat tissue which leads to weight gain, obesity.

the most immediate consequence of obesity in youth ius social discrimination. Thery are also more likely to develop sleep apnoea and a reduced ability to exercise.

39
Q

overconsumption of sodium

A

leads to hypertension. Long-term hypertension increases the risk of stroke and heart attack and therefore cardiovascular disease.

Chronic disease may impact an individuals relationships and opportunities for socialisation as well as causing stress adn anxiety therfore affecting social and mental healtha nd wellebing.

40
Q

underconsumptiuon of iron, folate, vitamin c, vitamin b12

A

they are required for the production of red blood cells that are required to kepp up with energy demands. If underconsumed anaemia cna occur causing tiredness and weakness.

constant feelings of tiredness may also impact negatively on emotional health and wellbeing.

41
Q

underconsumption of calcium

A

it is responsible for building bone strength and if underconsumed, an individual is at risk of having porous weak bones later in life leading to osteoporosis. negatively impacting physical health and wellbeing

42
Q

underconsumption of fibre

A

insoluble fibre adds bulk to faeces assisting in the removal of waste products. If these waste products are not removed there is a greater rislk of abnormal and uncontrolled cell growth and risk of tumours.

43
Q

sources of nutritional information

A

tv, print media, internet, social media, dieticians, nutritionists

44
Q

whats the difference between nutritionists and dieticians

A

Nutrionists
tertiary level qualified in fields related to food science, nutriition. THye promote optimal health and welbeing by providing information about approprate food choices
not a medical practitioner

dieticians
Tertiary level qualified, but usually have completed additional study which usually involves working in professional practice e.g. hospitals
Can provide dietary treatments for many conditions e.g. type 2 diabetes
Better suited to working with individuals, as they are more qualified to give individually tailored nutritional advice compared to a nutritionist

45
Q

TV, print media & the internet as sources of nutrition information

A

TV reporters are not qualified to provide nutritional information
Always question whether the information is backed by scientific evidence when evaluating the validity of the information
Media coverage, whether print or online, is very good at using scare tactics in the headlines of articles about health

46
Q

Food trends and food marketing tactics

A

Food marketing tactics are one of the reasons as to why obesity rates are on the rise in youth, as they are often processed, nutrient dense products

Marketing strategies
immesive marketing
infilitration of social media
collection of personal data
celebrity endorsement
product placements

47
Q

Immersive marketing

A

Immersive marketing involves seamlessly integrating advertising into a complete experience for the consumer
Aim-to create an emotional relationship between the customer and the brand(s)

eg-coles little shop

48
Q

Infiltration of social media

A

–marketers are constantly using social media platforms (Facebook, Instagram etc) to advertise
Often use competitions e.g. sharing posts to be in the ‘draw’ to win, comment to win, use a ‘unique’ code to register personal details to a company’s competition via their web address

49
Q

Celebrity endorsements-

A

popular marketing technique
-celebrities sell! Enhances brand recognition & desirability
-Youth are particularly vulnerable to the effects of celebrity endorsements
-most food products endorsed by celebrities are nutrient poor

50
Q

Product placement-

A

Product placement-often used during TV sport coverage e.g. AFL, TV reality competitions e.g. Masterchef

Clever product marketing tactic as youth spend a significant amount of time watching TV/movies/listening to music

51
Q

Marketing by social influencers/bloggers

A
  1. Marketing by social influencers/bloggers
    Influencers not necessarily celebrities.

Social Influencers usually have a large following, which makes them a perfect marketing tool

52
Q

Impact of food trends-clean eating

A

Clean eating can have positive physical H&WB impacts,
e.g. it can decrease obesity in individuals, and lower their risk of obesity related diseases e.g. type 2 diabetes

However, it can have adverse effects on H&WB
social H&WB,
as youth feel social pressure to fit in, and follow their friends who may be clean eating

Emotional H&WB: could produce feelings of guilt if an individual consumes a food not deemed ‘clean’

Mental H&WB: lead to fixed mindsets, obsessive thinking around clean eating. Could lead to orthorexia (obsession with a diet)

Physical H&WB: could lead to dietary imbalance, due to avoidance of food groups in the pursuit of avoiding processed foods. Could impact growth in youth

53
Q

Food delivery services

A

Food delivery services

E.g. Uber Eats, Menu Log, Deliveroo

54
Q

social factors

A

family, friends, Socioeconomic status, Social media and advertising

55
Q

how family imacts h&wb- soical factors

A

Parents and caregivers model healthy eating practisec, children are more liekly to copy behviour and vise versa.

When shopping, parents food choices are reflected in adult shopping choices.

56
Q

how friends imacts h&wb- soical factors

A

Enablers
Friends are likely to consume similar healthy foods when together. If friends are eating lunch in a shopping centre food court, it is likely that they will choose similar types of foods and if one ducafriend is particularly health conscious they may influence others in the group to be the same.

Barriers
Peers may encourage the ‘ideal’ thin body shape and pressure other teens to skip meals or cut entire food groups out of their diet, thus acting as a barrier to healthy eating. This may lead to distorted eating patterns among young people.

57
Q

how socioeconomic statusimacts h&wb- soical factors

A

Education: Education can promote awareness of healthy behaviours, such as the importance of eating a balanced diet, and is therefore linked to an increase in the likelihood of adopting these behaviours.

Income: Energy-dense processed foods are often less expensive than nutritious fresh food, and therefore can become the food of choice for those on low incomes.

Occupation: Employment conditions can influence food choices through the impact of time available outside work for meal planning and food shopping. This may act as a barrier to healthy eating, as workers who have only a 15-minute meal break may rely on takeaway food that is likely to be energy dense, due to its convenience and speed.

58
Q

how social media and advertising imacts h&wb- soical factors

A

An example of this is when social influencers or bloggers post pictures of supposedly healthy products such as an acai bowl, claiming its health benefits, when in fact the serving size is too large and the toppings have high levels of sugar. This misrepresentation of the health benefits of certain foods can be a barrier to healthy eating, as people can believe they are making healthy choices, when in fact this is not correct.

59
Q

cultural factors

A

religion, ethnicity, gender

60
Q

how does religion impact h&wb- cultural factors

A

People following the Hindu religion tend not to eat beef, as cows are considered sacred. It is not uncommon for many Hindus to cut out meat altogether and become vegetarian. This is not a concern to health and wellbeing if they include protein and iron supplements in their diet. If not, it can become a barrier to healthy eating as an individual may choose to fill up on foods that are higher in saturated and trans fats than low-fat meats and fish. They may also be at risk of anaemia, impacting on physical health and wellbeing.

61
Q

how does ethnicity impact h&wb- cultural factors

A

in many schools today, the typical lunch box does not contain the traditional Vegemite or ham and salad sandwich, as the demographics of students within schools are changing. Australia’s multicultural society can be seen within the variety of different foods consumed in the school yard.
Different ethnic groups select different foods, traditional to the environment in which they have been brought up.

62
Q

how does gender impact h&wb- cultural factors

A

Research has identified that men face specific barriers to eating foods such as fruit and vegetables; these include time, cost, lack of cooking skills and lack of the understanding of recommended serving sizes. Food marketing also often links masculinity to the consumption of animal products —
- for example, meat-pie advertisements usually target men, and often those in the construction fields.

Females, on the other hand, are regarded as having a greater understanding of the importance of healthy eating behaviours and are more concerned about the types of foods they consume. This could be associated with the cultural norm of the ideal body shape for females to be thin. This may make females more conscious of their food habits and more likely to consider dieting than males.

63
Q

political factors

A

food policies/ law, health promotion, food labelling

64
Q

food policies/law impacts on h&wb

A

Sets rules and regulations for the food industry- adding calcium to soy milk
Regarding storage, processing, display and packaging and labelling.

65
Q

Health promotion impacts on h&wb

A

Informs individuals about healthy behaviours enabling healthy choices.

However, it is a barrier as portion sizes are not displayed for everyday shoppers.

66
Q

food labelling impacts on h&wb

A

Information on packaging what a consumer knows about the product theta re purchasing and influences the choices of food that are available amd the effects on ones diet.

Can be confusing for young people causing them to ignore labels resulting in high consumption of sugary and salty foods.

Health and human development (4 decks)

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