1
Name the three macronutrients
Carbohydrates
Proteins
Fats
Identify the 5 food groups in the AGHE?
Grains: 30–35%
Vegetables/Legumes: 30%
Meat & Alternatives: 15%
Fruit: 10–12%
Dairy & Alternatives: 10–12%
Red meat is high in which nutrient?
Protein
Bread is an example of which nutrient?
Carbohydrates
Avocado is an example of which nutrient?
Monounsaturated
What is a function of water?
Supporting chemical reactions that provide energy.
Being a key component of cells, tissues, and blood for effective body function.
What is the function of calcium?
Essential for building bones, teeth, and cartilage, especially during rapid growth.
Supports peak bone density, reducing the risk of osteoporosis later in life.
Helps prevent dental decay and tooth loss.
What is the function of Iron?
Iron is essential for blood production and oxygen transport (it forms the ‘haem’ in haemoglobin).
What is the function of folate?
Folate is required for DNA synthesis. DNA must replicate in order for new cells to be created. (This is particularly important during the growth that occurs during youth.)
Folate helps prevent major birth defects like neural tube defects.
What is the function of sodium?
Sodium regulates fluid balance in the body as fluid is drawn to it, influencing water and blood levels.
Maintains fluid balance between cells (intracellular) and outside cells (extracellular).
What is a short-term consequence of insufficient fibre?
Constipation
What is a consequence of excess sodium?
High blood pressure
What is a consequence of overconsumption of saturdated and trans fats, carbohydrates and protein?
Weight gain / overweight/ obesity
Atherosclerosis
Cardiovascular disease
Heart attack
Stroke
What is a consequence of underconsumption of calcium?
Weak bones- leading to osteoporosis.
Increasing the risk of fractures/ breaks.
What is a consequence of underconsumption of Vitamin D?
It can lead to low levels of calcium being absorbed and bones becoming weak, which can lead to osteoporosis.
What is the difference between macro and micro nutrients?
Macronutrients provide energy and are needed in large amounts, while micronutrients support body functions and are needed in smaller amounts.
Explain one similarity and one difference between the AGHE and the Indigenous guide to healthy eating.
Difference:
The Australian Guide to Healthy Eating mainly includes common mainstream Australian foods, while the Aboriginal and Torres Strait Islander Guide to Healthy Eating includes traditional Aboriginal and Torres Strait Islander foods such as kangaroo, bush fruits and seafood to make the guide more culturally relevant.
Similarity:
Both guides promote eating a variety of foods from the five food groups to support good health and wellbeing.
Describe two barriers to healthy eating and suggest solutions.
Cost and convenience are barriers; meal planning and budgeting can help.
Analyse the strengths and limitations of the AGHE.
Strengths:
The Australian Guide to Healthy Eating is simple, visual and easy to understand, making it accessible for many Australians. It promotes balance and variety across the five food groups and encourages limiting discretionary foods, supporting overall health and wellbeing. The guide is evidence-based and helps individuals make healthier food choices to reduce the risk of chronic disease.
Limitations:
The guide may not reflect all cultural food practices or dietary needs, making it less relevant for some groups. Healthy foods recommended in the guide can also be expensive or difficult to access for some communities. Additionally, the AGHE provides general advice and may not suit people with specific health conditions, allergies or different energy requirements.
Discuss the impact of skipping meals on adolescent health and wellbeing
Skipping meals, particularly breakfast, can negatively affect adolescent health and wellbeing in several ways. Physically, it may lead to low energy levels, fatigue and difficulty meeting daily nutrient requirements, which can impact growth and development. It can also increase the likelihood of overeating later in the day, often leading to higher consumption of discretionary foods.
List 5 sociocultural factors and explain how one of them impacts our food choices.
- Family
- Peer group
- Income
- Education
- Gender
- Religion
- Cultural group
Explain how packaging and labelling can influence consumers' choices.
- Colourful
- Reputation of brand
- Associated colours
Explain the impact of excessive discretionary food consumption on long-term health.
Over time, regularly eating these foods increases energy intake without providing many essential nutrients, which can lead to weight gain and obesity. This also raises the risk of developing chronic conditions such as cardiovascular disease, type 2 diabetes and some cancers. High intake of sugar can contribute to tooth decay, while excessive salt intake can increase blood pressure, placing strain on the heart and kidneys.
Discuss how peer influence can affect adolescent eating habits.
Peer influence can have a significant impact on adolescent eating habits because young people are strongly influenced by social acceptance and group norms. Adolescents may choose foods that align with what their friends are eating, which can lead to healthier or less healthy choices depending on the group. For example, if peers regularly consume fast food or sugary snacks, an individual may adopt similar habits to fit in, increasing intake of discretionary foods and negatively affecting nutrition and long-term health.
On the other hand, peer influence can also be positive. If friends value healthy eating, such as bringing nutritious lunches or choosing balanced meals, adolescents may be encouraged to do the same.
Analyse the role of food education in improving health outcomes
Food education plays an important role in improving health outcomes because it increases knowledge, skills and confidence in making healthy food choices. When individuals understand nutrients, portion sizes and the recommendations of the Australian Guide to Healthy Eating, they are more likely to consume a balanced diet and meet their nutritional needs. This can reduce the morbidity of chronic conditions such as obesity, type 2 diabetes and cardiovascular disease.