Nutrients 101
This nutrient provides energy for the body.
Carbohydrate
Under-consuming nutrients means not getting enough of what the body needs.
under-nutrition / under-consumption
A student feels tired and pale and has low iron intake.
Anaemia
This functional property allows egg whites to trap air when whisked.
Aeration
This Australian system is used to identify, assess, and control food safety hazards.
HACCP
This nutrient is needed for growth, repair, and maintenance of body tissues.
Protein
A general condition caused by not getting enough energy and nutrients.
Malnutrition
A person eats very little fibre and drinks minimal water.
constipation
The ability of proteins to unfold and then re-bond when heated is known as this property.
coagulation
This Act sets the legal requirements for handling, preparing, and selling food in Australia.
Food Act 2008 WA (Food Act accepted)
This nutrient helps absorb vitamins A, D, E, and K.
Fat/Lipids
Under-consuming iron can lead to this condition.
Anaemia
A diet low in energy, protein, and key nutrients may result in this.
Malnutrition
This functional property explains why oil and water can be mixed using egg yolk or mustard.
emulsification
This organisation develops and maintains the Australia New Zealand Food Standards Code.
Food Standards Australia New Zealand (FSANZ)
hese nutrients do not provide energy but are essential for body processes.
Vitamins and minerals
Under-consuming calcium and vitamin D can increase the risk of this disease.
osteoporosis
A person avoids dairy long-term without alternatives.
osteoporosis risk
This functional property allows starch to thicken sauces when heated with liquid.
gelatinisation
This type of food label information must be accurate to prevent misleading consumers and allergic reactions.
Allergen information
This nutrient is essential for digestion and helps prevent constipation.
Fibre
A lack of fibre and fluids can cause this digestive condition.
Constipation
Improving diet quality can help prevent these nutrition-related conditions.
under-consumption related health issues
This functional property refers to a protein’s ability to stretch and form an elastic structure, commonly seen in dough.
Gluten formation
This labelling requirement ensures consumers can make informed dietary choices and is mandatory on most packaged foods.
Nutrition Information Panel (NIP)