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HHD 1.3 - Coggle Diagram
HHD 1.3
Nutrients are required by all people so they can function and grow, especially youth
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Macronutrients are required in large amounts by body (carbs, fats & proteins)
Grain foods, mostly wholegrain and/or high cereal fibre varieties (oats, rice & quinoa)
Vegetables & legumes/beans (broccoli, bok choy & cabbage)
Fruit (apple, pear & orange)
Milk, yoghurt, cheese and/or alternatives, mostly reduced fat (milk, yoghurt & cheese)
Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans (beef, chicken & eggs)
Carbs are used by the body as a fuel source to produce energy, allowing the body to carry out its functions (carrots, rice & bread)
Fibre moves waste through the digestive system to reduce constipation (apples, broccoli, bran)
Trans & saturated fats increase LDL cholesterol & increases the risk of heart attack (fatty meats, chips & margarine)
Monounsaturated & polyunsaturated reduce LDL cholesterol and reduces the risk of heart attack (avocado, tuna & walnuts)
Proteins builds and repairs body cells to repair tissue, & produces hormones such an insulin (beef, eggs & tofu)
Water maintain temperature via sweating, and helps break down food (watermelon, cucumber & lettuce)
Vitamin C assists with collagen production and wound healing (orange, strawberry & capsicum)
Iron is found in red blood cells which carries oxygen to cells for energy production, and assists brain function (red meat, nuts & spinach)
Vitamin D helps the body absorb calcium, strengthens the immune system and assists with muscle function. (fish, eggs & mushrooms)
Calcium promotes bone and teeth strength, prevents osteoporosis (dairy, spinach & tofu)
Folate helps new cell formations and DNA production, and required during pregnancy (oranges, lemons & limes)
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Excess sodium = high blood pressure, osteoporosis, cardiovascular disease, and obesity
Excess fat = high blood cholesterol, cardiovascular disease, obesity
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Excess carbs = dental issues, cardiovascular disease & obesity
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The AGHE is a pie chart where each wedge is the proportion of the daily diet that food group should take up
Positives: It represents the Australian Dietary Guidelines with visual representations with various options, and is relevant to all ages
Negatives: It can be difficult to interpret for those who regularly eat composite foods and it does not provide information on the number of serves.
The Healthy Star Rating System is a score out of five given to most foods in a supermarket to rate how "healthy" they are
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The HEP is a pyramid where each layer is the proportion of the daily diet that food group should take up. The bottom layer is most important with fruit and vegetables.
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Negatives: It can be difficult to interpret for those who regularly eat composite foods and it does not provide information on the number of serves.
Peer group refers to people who share similar interests, age and status
Enablers: Young people who spend significant amounts of time with one another are likely to eat similar foods.
Barriers: Peer group may promote certain body types which may encourage individuals to skip meals, which may lead to an eating disorder.
Family are role models who provide food, shelter, clothing and knowledge
Enablers: If family members consume healthy food choices, youth are likely to get into this habit.
Barriers: If family members regularly skip meals, youth may copy this habit which can lead to consuming an unbalanced diet.
↑ education = ↑ knowledge = ↑ employment = ↑ income = ↑ healthcare, shelter & food
Enablers: A person who is educated in the importance of nutrition and a healthy diet are more likely to consume a balanced diet.
Barriers: An individual with less nutrition knowledge may be influcened by misleading information which may lead to harmful eating practises.
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Enablers: Often fresh fruit and vegetables are expensive so an individual with higher income are likely to eat these foods.
Barriers: Those with a lower income are likely to eat more fast-food as it is cheap, which high in fat and energy.
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Enablers: Females may be pressured to have an ideal thin body shape, which may lead them to making healthier food choices.
Barriers: Males are more likely to lack cooking skills and an understanding of a balanced diet, leading to poorer food choices.
Sources of nutrition information: Social media, internet websites & apps, ads, tv, medical practitioners, nutritionists, dieticians (order of reliability
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Enabler: If industries promote healthy food products it may encourage individuals to make healthier food choices.
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Enablers: Labelling information like the nutrition panel allows individuals to view the nutrients in a product
Barriers: Colour and branding on products may convince youth to purchase foods that aren't good for their health & wellbeing
Anyone can call themselves a nutritionist, with or without a degree, while a dietitian have tertiary-level qualifications