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Chapter 4 Simplified - Coggle Diagram

- - - - Obesity
      - Cardiovascular Disease, High Blood Pressure
      - Type one Diabetes
      - Colorectal cancer
      - Osteoporosis
      - Type 2 diabetes (too much fats)
      - High Cholestrol
    - - Reduced Energy
      - Increased Stessed
      - Lowered ability to function correctly
  - - - Family
        
        Patterns and behaviours generally develop through family as most young people rely on their family to provide meals
        
        They are an enabler when they encourage to eat healthy
        
        They are a barrier if theyre more likely to choose less energy-dense foods.
      - Friends
        
        Friend Groups Become increasingly more important and social influences can lead to pattern in food and drink choices.
        
        Peer pressure is especially influential when eating out.
      - Socioeconomic status
        
        Income
        
        Cost - Food insecurity if you cannot afford food ---- can lead to an unbalanced diet
        
        Education
        
        Access to quality education about healthy eating.
        
        Occupation
        
        The available foods outside of work for meal planning and food shopping - also what types of food are around the workplace
    - - Religion
        
        What does the religion allow you to eat, what time of year it is in the religous calander
      - Gender
        
        Men consume higher fibre foods and lest vegetables as well as less low fat foods and more softdrinks
        
        Food marketing also often links masculinity or femininity to different types of foods, Strawberries vs apples.
      - Ethnicity
        
        Australia has a multicultural society, what are traditional foods and thoughts around them
    - - Health Promotion
        
        Activities funded by the government can help to enable improvements in youth diets.
        
        E.G Australian Dietry guidelines and the guide to healthy eating are reccomended to be used in school
      - Food Labelling
        
        Determines what the consumer knows about the product - The mandate that all packaged foods must have a label that includes information such as the nutrition panel, use or best by date, country of origin and manufactoring details.
        
        Is an effective wat of comparing similar products
- - - - Simple stysted designed to make healthier choices easier by being able to compare two similar products based on their nutrient value
      - Problems - It is not compulsary, selected foods may not necessarily contain enough nutrients for a balanced diet, it is only packaged food not fresh.
- - - - The body's main source of energy
      - Bread, Pasta, Rice
    - - Type of carbohydrate that acts like a cleaner and to slow down glucose. It creates a feeling of fullnes by slowing down glucose absorbtion and adds bulk to phaeces. Its like a sponge.
      - Wholemeal Breads, Grains and seeds, Bran
    - - Builds maintains and grows body cells
      - Eggs, Beef, Chicken, Fish and Seafood
      - Legumes, Nuts, Soy products
    - - Is an important energy source that assists in the development and functioning of cell membranes as well as preventing clots.
      - Fats can also slow down hunger act as shock absorbers and insulate the body.
      - Unsaturated fats (mono and poly)
        
        Carry out the normal functions of fats and promotes heart health and reduced cholestrol.
        
        Olive oil, Avocado, nuts, canola oil
      - Saturated fats
        
        Generally found in foods of animal origin
        
        Fatty meats, full cream milk, take away foods
      - Trans Fats
        
        Only risks
        
        Processed foods, cakes and pastries
  - - - Vital for human survival as it is a key component in all cells and is important for all chemical reactions
      - No nutrient hence no energy
      - In its purest form, lettuce, cucumber, watermelon
    - - Important in building bones and hard tissue and is important in growth to increase bone density.
      - Most dairy products, fortified milk and juice, green leafy vegetables
    - - Refulates fluid in the body as its drawn to sodium. It controls the amount of fluid in the cell
      - Table salt, olives, processed foods
    - - Essential part of the blood
      - Lean red meat, eggs, nuts
    - - Absorbs calcium from the intestines
      - Fish, liver, chees, fortified cerial, (Sun)
    - - Involved in the process of metabolising and converting our fuel sources into energy.
      - Vegemite, wholegrain cerials, fish, eggs
    - - Important role in DNA synthesis, cell duplication and the development of blood cells.
      - Green leafy vegetables, citrus, poultry and eggs
    - - Formation of red blood cells and works with folate to ensure the health of our red blood cells, ensuring they are the right size and shape.
      - Most foods of animal origin