HHD UNIT 1SAC 2 Revision

Key knowledge

the function and food sources of major nutrients important for health and wellbeing the use of food selection models and other tools to promote healthy eating among youth, such as the

Australian Guide to Healthy Eating, the Healthy Eating Pyramid and the Health Star Rating System the consequences of nutritional imbalance in youths’ diet on short- and long-term health and

wellbeing tactics used in the marketing of foods and promoting food trends to youth, and the impact on their

health behaviours social, cultural and political factors that act as enablers or barriers to healthy eating among youth,

including nutrition information sourced from social media and/or advertising.

Key skills

explain the functions of major nutrients for general health and wellbeing describe the possible consequences of nutritional imbalance in youths’ diet on short- and long-term

health and wellbeing evaluate the effectiveness of food selection models and other tools in the promotion of healthy

eating among youth analyse the interaction between a range of factors that act as enablers or barriers to healthy eating

among youth.

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Nutrient Function Food sources

Carbohydrates

Fibre

Protein

Fats

(Monounsaturated and polyunsaturated)

(saturated and trans fats)

Water

Calcium

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Iron

Vitamin A

Vitamin C

Vitamin D

Vitamin B1, B2, B3

Folate (B9)

Vitamin B12

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Nutrient match-up

carbohydrates A group of organic compounds that includes sugar, starch and fibre. Serves as a primary energy source for the brain and the muscles. Food sources include fruits, milk, breads, pastas and cereals.

Protein Necessary for the growth, repair and maintenance of body tissues. Serves as a secondary source of energy. Food sources include eggs, meat, cheese, nuts, legumes and soy products.

Fat Has several functions in the body and is a concentrated energy source. This nutrient protects vital organs and helps to insulate the body. Can be classified as saturated, unsaturated or trans. Food sources include butter, avocadoes, and fried and processed foods.

Water Makes up about 60 per cent of a person’s body weight. The role is to transportessential nutrients and oxygen, regulate body temperature and assist in the elimination of wastes from the body. Sources include fruits, vegetables and drinks.

B-group vitamins

Essential for the release of useable energy from carbohydrates, fats and protein, and important for the maintenance of healthy skin. A group of water-soluble vitamins,which include thiamine, riboflavin and niacin. Food sources include lean meats, whole grains, soybeans and legumes.

Iron Assists in the formation of red blood cells, which transport oxygen in the blood from the lungs to the cells of the body. A deficiency can cause fatigue, faintness or the condition anaemia. Food sources include red meats, eggs, tofu, nuts and green leafy vegetables.

vitamin C Promotes the production of collagen, which is needed for healthy skin, bone, cartilage, teeth and gums. A water-soluble vitamin that assists in the absorption of iron. Food sources include strawberries, broccoli, oranges and kiwifruit.

vitamin A Assists in the growth and repair of body tissues and is required for normal cell development and the maintenance of healthy skin. Food sources include red, orange and yellow fruit and vegetables (such as carrots, squash and apricots) and green leafy vegetables.

vitamin B12 Required for cell division and formation, and necessary for the synthesis of protein, which is then used for connective tissue development. Food sources include liver, chicken, citrus fruits and green leafy vegetables.

vitamin D A fat-soluble vitamin, which plays a crucial role in maintaining levels of calcium in the blood, and promotes the absorption of calcium from the intestine. Food sources include fortified margarine, butter, eggs, salmon and dairy products. This nutrient can also be absorbed through the skin from sunlight.

Calcium Essential for building strong bones and healthy teeth and maintaining bone density. Food sources include milk, cheese, some nuts and green leafy vegetables including spinach and broccoli.

Folate A water-soluble vitamin required for many body functions including DNA synthesis and repair, cell division and cell growth. This vitamin is extremely important for foetal development so is essential in the diet of pregnant women. Food sources include green leafy vegetables, oranges, lentils and fortified breads and breakfast cereals.

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Consequences of nutritional imbalanceThe 2007 Australian National Children’s Nutrition and Physical Activity Survey found that Australian children aged between two and16 years were not adhering to the recommended guidelines for a range of macro and micronutrients. The consumption levels of fat, saturated fat, fibre, calcium and sodium were found to be rather concerning.

For each nutrient listed in the table below, outline the main food sources and the short-term and the long-term consequences of nutritional imbalance.

Nutrient Food sources Short-term consequences Long-term consequences

saturated fat

carbohydrates

Food sources Short-term consequences Long-term consequences

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fibre

calcium

Sugar

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Food selection models

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1. Identify two trends from the data above 2. Outline the short and long term consequences of the trends identified above. 3. Outline 2 barriers which may be preventing children from consuming enough

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The health Star rating

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Who developed the health star rating model?

Explain what the model is

List 2 positives of the model

List 2 negatives of the model

List 5 common foods and their food star rating

How could the health star rating model assist people in maintaining a healthy weight?

Food trends and food marketing tactics and their impact on youth health and wellbeing

1. What is meant by celebrity endorsement? 2. Celebrity endorsement is often associated with sugary foods eg. Lollies and

soft drink. Describe three short-term and long term consequences on health and wellbeing if young people follow advice from such celebrities.

3. Why do food manufacturers encourage consumers to sign up for competitions 4. Identify one social influencer/blogger. Do you think this is a good way to

market food products?5. How has the clean eating trend had a negative impact on health and wellbeing

outcomes on some young people.

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Marketing strategies

Immersive marketing

Infiltration of social media

Collection of personal data

Location-based mobile marketing

Celebrity endorsements

Product placement

Social influencer/blogger

Impact of marketing on food

trends

Question 1 (16 marks)

The following table shows the typical food intake of Lara (a 12 year old female) compared to the recommended

number of serves for someone her age:

Vegetables and

legume / beans

Fruit grain

(cereal)

foods

lean meats,

poultry, fish,

eggs, tofu, nuts

and seeds, and

legumes/beans

milk,

yoghurt,

cheese

and/or

alternatives

unsaturated

spreads and

oils

Recommended

number of

serves

5 2 5 2 ½ 3 ½ 1 ½

Lara’s typical

intake

2 5 5 2 ½ 1 4

a. Identify the food groups for which Lara is consuming insufficient amounts. 1 mark

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b. Discuss possible short and / or long term consequences on Lara’s

4 marks

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c. Identify the food groups for which Lara is consuming excess amounts. 1 mark

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d. Discuss possible short and / or long term consequences on Lara’s

4 marks

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e. Identify a food selection model and explain how it could assist Lara in improving her food

intake. 4 marks

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Question two;

Complete the following table outlining the role of each nutrients in the human body and a major food source of

each. 6 marks

Nutrient Role in the human body Major food source

Protein

Vitamin C

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CHO

Explain how the following conditions affect your health and wellbeing

- Anaemia - Dehydration - Osteoporosis

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