Lifestyle diseases
Nutrients
Chemical changes
Digestion
ADG
100

Define Obesity

Carrying excess body weight in the form of fat

100
List the macronutrients.
Carbohydrates, Proteins and Fats
100
Protein changes from a liquid to a solid.
Coagulation
100
What are the two types of digestion?
Mechanical and chemical
100

Pictorial model that assists with food selection

AGTHE

200

What is a BMI scale?

Measures a persons weight

200
What are proteins made up of?
Amino acids
200
Starch granules swell
Gelatinisation
200

What are the parts in the small intestine that assist with the absorption of nutrients?

Villi

200
What guideline mentions preventing food spoilage?
Guideline 5
300

Lifestyle diseases

What are Obesity, some cancers, Type 2 diabetes and cardiovascular disease

300
What is starch also known as?
Polysaccharide
300
Sugar and protein create browning.
Maillard reaction
300

The liver

What is the organ that produces bile and converts fats to soluble fats for use in the body.

300
List the 5 groups in the AGTHE
Cereals, vegetables, fruits, meat and dairy
400

The bodies inability to manage glucose levels in the blood stream. 

What is Diabetes?

400

Not a immune response, but rather a chemical reaction

What is a food intolerance?

400
List 3 browning reactions
Maillard reaction, dextrinization and caramelisatioon.
400
Enzyme that breaks down sucrose.
sucrase
400

The second Australian Dietary guideline.

What is... enjoy a wide variety of nutritious foods from grains, lean meats, vegetables, legumes, fruit and dairy.

500

Energy dense foods / discretionary food choices

What are Meat pies, potato crisps, processed meats, cakes, muffins and confectionary.

500

Increase requirement of nutrients such as protein, Vic C, B group, folate, calcium and iron.

What is pregnancy?   

Extra points for why this is needed?

500

The scale of 0-14 with 7 as neutral the measures hydrogen irons

What is the pH scale? Extra points for naming food on the sale and their value

500

Peristalsis

What are the wave like motions made by the muscle rings of the oesophagus to move food down towards the stomach

500

Evidence Based, current <10 years old research, peer reviewed, 55,000 pieces of evidence

What principles were used to develop the AGHE?

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