Unit 3 AOS 2 Flashcards
PART 1
List the dietary risks
- underconsumption of vegetables, fruit and dairy
- high intake of fat, salt and sugar
- low intake of fibre and iron
describe how underconsumption of fruit and veg can impact hs and hwb (2 main examples & link each to both HWB and HS)
- reduced fibre intake decreasing satiety & increasing hunger & potential overeating -> overweight, obesity, high BMI (physical HWB) increased prevalence of type 2 diabetes mellitus, cardiovascular cancer, stroke & heart attack -> increasing DALYs
- reduced bulk and softness of faeces, irregular & difficult bowel movements, buildup of toxins in intestines -> increased incidence of constipation, haemorroids, colorectal cancer (physical HWB)
- reduced intake of essential vitamins lowering immunity
describe how underconsumption of dairy can impact hs and hwb (2 main examples & link each to both HWB and HS)
- reduced calcium & phosphorous -> poor bone density & strength, increased risk of bone fractures -> increased risk of osteoporosis, increasing YLD & affecting physical HWB
- reduced health & strength of teeth -> increased dental caries
describe how high intake of fat can impact hs and hwb (4 main examples & link each to both HWB and HS)
- increased body weight due to excess fat stored as adipose tissue ->overweight, obesity, cardiovascular cancer,
- high cholesterol levels due to consumption of LDL cholesterol -> atherosclerosis, hypertension, stroke
- impaired glucose regulation -> type 2 diabetes mellitus
- abnormal and uncontrollable growth of cells -> colorectal cancer
describe how high intake of salt can impact hs and hwb (2 main examples & link each to both HWB and HS)
- excretion of calcium in the urine -> osteoporosis, reduced bone density & strength
- excess fluid withdrawn from body cells -> increased blood volume, high blood pressure, hypertension, stroke, heart attack, cardiovascular disease
describe how high intake of salt can impact hs and hwb (3main examples & link each to both HWB and HS)
- excess kj stored as fat/adipose tissue -> increased BMI, overweight, obesity, stroke, heart attack, cardiovascular disease
- impaired glucose regulation -> type 2 diabetes mellitus
- sugar digested by mouth bacteria releases an acid that dissolves tooth enamel -> dental caries, tooth decay
describe how low intake of fibre can impact hs and hwb (3 main examples & link each to both HWB and HS)
- reduced feeling of satiety & increased hunger and overeating -> high BMI, overweight, obesity, cardiovascular disease, stroke, heart attack
- difficult & irregular bowel movement -> colorectal cancer, constipation, haemorrhoids
- decreased absorption of LDL cholesterol -> high cholesterol, atherosclerosis, hypertension, cardiovascular disease
describe how low intake of iron can impact hs and hwb (1main examples & link each to both HWB and HS)
reduced oxygen supply in blood -> anaemia, iron deficiency
list the 5 ADGs
- Achieve and maintain a healthy weight
- Eat a wide variety of nutritious foods
- Limit intake of saturated fats, added salt, added sugar and alcohol
- Promote breastfeeding
- Care for food
What are the aims of the ADGS?
- promote HWB
- reduce risk of diet-related conditions e.g. high cholesterol, high blood pressure and obesity
- reduce risk of chronic diseases e.g. type 2 diabetes, cardiovascular disease and some cancer types
What is the rationale of the ADGs?
information compiled by a group of qualified professionals for all those involved in the food & health industry, food retailers, teachers & general public to encourage healthy eating & food choices to prevent diet-related conditions such as high blood pressure, high cholesterol and diabetes and chronic diseases, such as chronic cancers, only for the healthy population, those without specific health & dietary conditions
describe the government’s role in promoting Australia’s HS through the ADGs
- create the ADG’s which help influence and inform healthy eating habits and lifestyles
- including the ADG into the education system, media & other sources to spread awareness of it
Identify the challenges to people following the ADGs/dietary change (3 categories & list 3 challenges under each category)
Sociocultural
- income
- culture
- family & peers
- attitudes and beliefs
- education
- media
Environmental
- food availability
- food security
- weather/climate
- cooking facilities
Biological
- age
- sex
- stress levels
Personal
- taste preferences
- current meal patterns/habits
- values
- self-control and will power
- knowledge and skills
- time constraints
What is Nutrition Australia?
key non-government organisation in the public health nutrition sector aiming to promote HWB of all australians
List strengths of the ADGs
- available to the public for free
- updated news, aligned with newest health information
- encourages individuals to eat a wide variety of foods without being restrictive
