PURPOSE
The purpose of this assessment is for you to demonstrate your ability to access and use information about diet and nutrition to complete a number of short answer questions.
You are also required to identify strategies to assist you in maintaining your current knowledge about diet and nutrition.
You must also demonstrate an ability to only provide information both in accordance with the Australian Dietary Guidelines (2013) and within the scope of your job role.
ASSESSMENT TASK
You are required to complete all the questions in the research task in a short answer format. Where you do not know an answer and have had to use additional resources to answer it, you must cite the resource used. You are required to reference in accordance with APA and you must provide both in- text and end-text references.
Questions
1. How can food contribute to the development of obesity?
2. What role does a healthy diet play in weight management?
3. List five (5) tips from the Australian Dietary Guidelines to assist in having a healthy weight.
4. There is a very strong link between overweight/obesity and disordered eating. What is the difference between an eating disorder and disordered eating?
5. How can you encourage someone who is obese to start developing a healthy relationship with food?
6. What are some of the health risks associated with being obese?
7. List and briefly describe three (3) popular diets of today.
8. Fad diets create lots of confusion for consumers and can often be both expensive to follow and potentially hazardous to people's health.
a. How are you able to identify a fad diet?
b. Would you classify the acid/alkaline food chart diet as a fad?
9. List three (3) recent food trends and explain how could you keep up-to-date with these?
10. List three (3) credible sources to obtain information about nutrition and fad diets.
11. Why do people undertake gluten-free diets?
12. There is confusion surrounding the term "sugar-free" briefly explain what does a sugar-free diet mean?
13. There are number of professional development (PD) opportunities that exist within the nutrition and dietary field. Research and list two (2) workshops or training that would be of benefit to your practice and briefly explain how these would benefit your job role
14. Briefly explain the difference between a food allergy and intolerance?
15. List the three (3) types of foods that are most likely to cause allergies.
16. Name four (4) foods that are most likely to cause intolerances?
17. Briefly define the term, food-drug interaction in your answer provide two examples
18. Who would be at risk of a drug-food interaction?
19. Briefly explain what the difference is between a food additive and a food preservative?
20. How can you identify additive and preservatives on a food label?
21. What are the health problems associated with additives and preservatives?
22. How can healthy food choices prevent development of some chronic diseases?
23. Briefly explain how poor food choices increase the risk for each of the following:
a. Diabetes
b. Cardiovascular disease
24. Eating disorders are becoming increasingly prevalent in young people. How can nutrition education assist in preventing and treating these conditions?
25. Many chronic illnesses share an inflammatory pathway, list three (3) foods that have anti- inflammatory properties and include which conditions might these anti-inflammatory foods be useful for?
26. What are some issues associated with food processing?
27. Which organisation/s are responsible for food labelling in Australia?
28. How do food manufacturers make their foods more enticing to customers?
29. Do you think food manufacturers operate ethically? Explain your answer.
30. Antioxidants are substances found in food that are able to neutralise the effects of free radicals. Free radicals are unstable molecules produced by a process called oxidation. Free radicals are able to cause damage to cell membranes and increase the risk for a number of chronic conditions such as cancer, cardiovascular disease and diabetes.
a. What are the benefits of antioxidants?
b. List two antioxidant and the foods you would find them in.
c. What could be a problem with supplementing with antioxidants?
31. What is a functional food?
32. List three functional foods and the claims made about their benefits.