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Diet related disorders are conditions related to more than just dietary i.e. they may have to do
with physical activity and lifestyle such as type II diabetes and food allergies
Over nutrition
Obesity
Obesity causes when energy intake exceeds energy expenditure, leading to the excess being
stored in adipose tissue. Causes of obesity include:
-environmental factors (values and beliefs)
-psychological factors (pleasurable experience related to food)
-Hereditary (genetics)
-endocrine factors (underactive thyroid gland)
-reduced physical activity
Obese people generally have an excess of the macronutrients (i.e. fat, carbohydrates, protein)
and sometimes, alcohol. The diet often lacks fibre. Physical effects of obesity include:
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The economic effects of obesity include cost of treatment (long-term), reduced working from
sick leave and use of medical facilities.
Hypertension
Hypertension is caused by an excess of sodium in the diet, leading to an imbalance of sodium
to potassium within the body’s cells, causing water retention which makes blood pump under
greater pressure.
Economic costs include cost of treatment, surgery, medication and absenteeism and
impairment in working.
Dental Caries
Dental caries aka tooth decay is caused by poor dental hygiene and excessive sugar
consumption. Bacteria in the mouth feed on the sugars, producing acids which dissolve the
enamel of the teeth. Plaque, an insoluble polysaccharide, is also produced, providing an
impermeable layer which the bacteria continue to produce acid under.
Economic effects are the cost of treatment e.g. fillings, crowns, dentures, medication for pin
relief
Under nutrition
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Anorexia Nervosa
Anorexia is a psychological disorder in which self-induced weight loss becomes out of
control. It is most likely caused by puberty onset, low self-esteem and the influence of media
on body image.
-Physical effects include:
-Heart palpitations
-Fatigue
-Muscle wasting
-Low blood pressure
-Anaemia
-Absence of menstrual cycles
-reduced pulse and metabolic rate
-damage due to stomach acid
Bulimia nervosa
Bulimia nervosa aka binge eating is a psychological condition that may be a feature of
anorexia. It is characterised by secret periods of binge-eating in short time period followed by
self-induced vomiting and/r use of laxatives and diuretics. It may be the result of a state of
depression or anxiety.
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Anaemia
Anaemia is the deficiency of oxygen-carrying red-blood cells in the body. It may be caused
by:
- inadequate iron in the diet
-blood loss during menstruation
-reduced absorption (due to diarrhoea, malabsorption syndrome, excessive fibre or
copper deficiency)
-repeated pregnancies (blood used to nourish developing baby)
Osteoporosis
Osteoporosis is a weakening of the bones due to too much calcium being withdrawn from the
bones. It may be caused by:
-inadequate calcium intake throughout life (esp. periods of intense growth such as
adolescence or pregnancy)
-physical inactivity (calcium released from bones)
-menopause (lack of the hormone oestrogen, which helps retain calcium)
-vitamin D deficiency (vitamin D required for calcium absorption)
-family history of osteoporosis (genetics)
This leads to the bones becoming porous and weak, so crush fractures may occur simply due
to body weight. Stooped posture is a common indication and body weight decreases due to
loss of bone mass.
Diet-related disorders
Diabetes type II
Diabetes type II or mature-onset diabetes is a condition where the pancreases secretes little or
none of the hormone insulin. Insulin is essential for the metabolism of glucose into energy for
the body. It is a disease that develops over time and is common in middle-aged people,
particularly women. There are several possible contributing factors:
-Obesity
-High-fat diet
-Low-fibre diet
-genetics
Diabetes causes glucose in the blood stream builds-up, leading to high urination, thirst and in
extreme cases, coma. In addition, excess glucose must be removed in the urine, placing strain
on the kidneys which can lead to renal failure. As glucose cannot be used for energy, the body
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begins to break down fatty tissue and in extreme cases, muscle wasting occurs. Using either
fat or protein from muscle as body fuel for long periods of time is unhealthy as there are many
toxic metabolic by-products produced.
Diabetic also have higher chances of developing the following conditions due to a lack of
proper blood supply to the extremities:
-Glaucoma
-gangrene
Economic costs exceed $50 billion annually- more than $2700/diagnosed case. Most
expenses are due to:
-medication, which needs to be taken frequently for long periods
-blood glucose tests, to monitor the condition
Cardiovascular Disease
The most common cardiovascular disease is atherosclerosis, a condition in which fat and
cholesterol (called ‘plaques’) build up on the inner walls of the arteries. This leads to a
progressive narrowing of the arteries, so they lose elasticity and become rigid. There are a
number of possible risk factors which may cause the condition:
Physical effects of atherosclerosis include heart attack, blood clots and muscle damage due to
lack of oxygen supply.
CVD is the most costly disease in terms of the number of people with the condition. Costs are
involved in surgery, hospitalisations and absenteeism from work.
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Within the Australian community, specific groups with special requirements include:
-Adolescent girls
-Pregnant and lactating women/teenagers
-Vegetarians
-Athletes
-Elderly
-Post-menopausal women
-Middle-aged men who live alone
-Individuals with specific health conditions (e.g. diabetes, CVD)
-Aboriginal and Torres Strait Islander peoples (ATSI)
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Obesity
Obesity is a condition that occurs when energy intake exceeds energy expenditure, leading to
the storage of excess energy in the body’s adipose tissue, more commonly known as fat.
Causes
In middle-aged men, obesity is usually the result of excessive consumption of over-processed,
energy-dense foods, typically those which are high in sugar, fat and low in essential nutrients
such as fried takeaway foods, cakes and pastries.
Effects
Obesity has many detrimental physical effects. Excess fat causes fatigue by creating extra
workload for the heart and it stresses the body joints. Furthermore, it can reduce regulation of
body temperature. In males, excess fat is usually stored around the abdomen, leading to the
characteristic abdominal obesity or ‘beer belly’. Statistics have shown that abdominal obesity
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is associated with higher levels of heart disease, hypertension, insulin resistance, elevated
triglycerides and type II diabetes.
Reduction Strategies
To reduce obesity in middle-aged men it is advised to eat more fruits and vegetables and
drastically reduce the consumption of high energy, high fat and overly processed foods, such
as cakes, pastries, white bread, untrimmed meats, refined breakfast cereals, confectionary and
desserts. Limiting the amount of energy-dense foods, even those that are nutritious is key.
This means limiting the amount of dried fruits, nuts, meats and full-cream dairy. Replace
these with lower-energy substitutes- eat fresh fruit rather than dried, select trimmed meats or
meats naturally low in fat, low fat-milk, yogurt and cheese. Snacking is not recommended and
should be limited to high-water content, low-calorie fruits and vegetables (e.g. carrot, celery,
mandarin, and apple). Drinking plenty of water is important as it helps you feel fuller faster-
often we think we are hungry when we are only thirsty. However, drinks such as milkshakes
and fruit juice are not recommended as they can be quite high in calories when all you need is
water to quench your thirst. Physical activity is also necessary to help lose weight faster and
to maintain a healthy weight.
Contributing Factors
The factors which may cause obesity include psychological, physiological, environmental and
economic. Men with low self-esteem may be at risk of overeating while others may be
unconcerned with their body image and choose to eat unhealthily. Some people are at greater
risk of obesity due to their genetics. Women typically do most of the cooking in traditional
Australian culture, therefore, men never develop the skills required to cook their own meals
and subsequently, when they live alone, they tend to depend on pre-packaged or takeaway
foods. People with little disposable income may be forced into purchasing high-energy,
pre-processed foods rather than purchasing fresh produce and preparing meals from scratch.
Paradoxically, those with very high income may also be at risk of obesity due to depending on
pre-prepared meals because of long working hours which cause a lack of available time to
cook their own meals
Type II diabetes
Type II diabetes or adult-onset diabetes is a metabolic disorder where the body cannot
produce sufficient insulin, causing elevated blood glucose levels.
Causes
It can be triggered by a number of factors including obesity and a high fat, low-fibre diet.
Effects
Long-term elevated blood glucose leads to complications such as increased risk of heart
attack, strokes, kidney failure and even gangrene due to reduced blood flow to the
extremities. The excess blood glucose also causes high urination, thirst and coma in extreme
cases. Because the body cannot break down blood glucose to supply energy, energy must
come from adipose tissue. In extreme cases, muscle is broken down in a process called
ketosis. Both these metabolic processes are unhealthy long-term and usually only occurs in
starvation situations.
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Reduction Strategies
Dietary strategies to counter diabetes include eating more fresh fruits and vegetables, legumes
and eating less rich fatty foods (esp. those high in saturated fats and trans fats) including
untrimmed red meats, full-cream dairy products, cakes, pastries and fried foods to a
maximum of once a week. It is especially important for diabetics to eat low GI foods such as
unrefined whole-grains and legumes or to include protein with their meals and snacks as this
helps to slow down the absorption of glucose into the bloodstream. This also means limiting
the amount of refined carbohydrates including sugar, white bread, white pasta and
confectionary, because these foods can cause a sharp ‘spike’ in blood glucose levels, which
quickly plummet. Some diabetics find eating several small meals spread throughout the day
rather than fewer larger meals maintains blood glucose levels better. Increasing the
consumption of Omega-3 fatty acids from sources such as linseeds and oily fish e.g. sardines,
salmon, may also help.
Contributing factors
Factors that may cause the condition include physiological, psychological and economic.
Some people may be physiologically more susceptible to developing adult-onset diabetes due
to their genetics i.e. their parents or grandparents had it and passed the genes on.
Psychological factors include low self esteem or lack of concern towards body image leading
to overeating and hence, obesity which may contribute to developing the condition. Both high
and low income may result in a dependence on fatty, over-processed, low-fibre foods which
contributes to developing diabetes. People with low income have less disposable income to
spend on purchasing healthier choices while those with a high income tend to have long
working hours, meaning they have little time to prepare meals themselves.
Hypertension
Hypertension or high blood pressure is a condition where the blood pressure in the arteries is
elevated above normal levels.
Causes
In middle aged me, it may be due to a high sodium diet, so the body to retains water and
blood pressure increases. It may also be triggered by excessive alcohol intake, sedentary
lifestyle and vitamin D deficiency.
Effects
Physical effects include strokes, heart attack and kidney failure. Hypertension is closely
related to the incidence of type II diabetes and obesity.
Reduction Strategies
Strategies to reduce hypertension include reducing sodium intake, using salt substitutes (e.g.
Potassium chloride) eating more foods with potassium such as fruits and vegetables (helps to
counteract sodium), more vitamin D rich foods such as dairy in conjunction with other
lifestyle changes such as taking regular exercise (aim to spend a good 20 minutes each day in
the Sun) and meditation. Cooking your own meals allows you to control the amount of
sodium in the food. Alcohol consumption is not recommended, although statistical research
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shows that a small glass of red wine each day may actually help lower the incidence of
hypertension.
Contributing factors
Psychological factors include low self-esteem leading to alcoholism and sedentary lifestyle.
Environmental factors include the bad habit of adding salt to food esp. before actually tasting
it. Some cultures traditional diets are high in sodium (e.g. Japan). Economic factors include
low income leading to a dependence on pre-prepared meals which often contain excessive
amounts of sodium. However high income may also be a contributing factor, because people
with high income often work long hours and therefore do not have much spare time to cook
their own meals and participate in physical activity.
Causes
Dietary factors that may cause CVD include a high-fat, high-energy diet. CVD is strongly
linked with hypertension, so high-sodium intake does not help either.
Effects
CVD can cause heart attacks due to restricted blood flow to the heart and stroke due to
blockage of blood in the brain.
Reduction Strategies
Reduction strategies are similar to those for obesity i.e. eat more fresh fruits and vegetables,
legumes because they are rich in essential nutrients, and antioxidants which are believed to
keep the heart healthy, yet are low in energy. Increase the amount of soluble fibre from
sources such as oats and beans because this can help to lower cholesterol reabsorption.
Reduce the consumption of fatty foods, particularly those high in saturated fats and Trans fats
(cakes, pastries, untrimmed meat, takeaway foods) and also sugary foods (desserts,
confectionary, sugary drinks). Obtain moderate amounts of protein from low fat sources such
as fish (esp. oily fish containing omega 3’s), legumes and tofu. Regular exercise is also highly
recommended. Replace saturated fats such with smaller quantities of monounsaturated fats
from sources such as olive oil, canola oil and nuts (except coconut, which is high in saturated
fat). Limit consumption of dietary cholesterol from animal product like full-fat dairy, fatty
meats, egg yolk and offal.
Contributing factors
CVD is often caused due to genetic inheritance. Like, obesity and adult onset diabetes, low
self-esteem is a contributing factor because it may lead to overeating, particularity of rich
‘comfort’ foods. Environmental factors such as traditional eating habits (e.g. Argentineans
consume large amounts of animal fat from beef) can also contribute. Economic factors are the
same as adult onset diabetes i.e. too high or too low income leading to a dependence on fatty,
over-processed foods.
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Constipation
Constipation is a condition where bowel movements become infrequent and difficult to pass.
Causes
In Middle aged men, constipation is primarily caused by a low-fibre diet. Such diets are often
overly-processed, pre-prepared or pre-packaged foods or a meat-heavy diet.
Effects
Short term effects of constipation include abdominal pain, bloating and difficulty passing
stools. Long term effects of constipation are hernia (breakage in the muscle holding digestive
organs in body), haemorrhoids and diverticulitis (inflamed ‘pouches’ that form on the outside
of the large intestine due to bulking of faeces) and colonic cancer (uncontrolled growth of
malignant tissue in the large intestine), which can ultimately lead to death.
Reduction strategies
Gradually increase the amount of fibre in the diet by eating more fresh fruits and vegetables,
whole-grains and legumes and less meats, refined grains, confectionary, desserts. If the
increase is too sudden, it can cause bloating and abdominal pain. Fruit and vegetable juices
are not recommended\, as they have had the fibre processed out of them. Eat a mixture of
soluble fibre from sources such as legumes, pectin-rich fruits (e.g. apples) and oats and
insoluble fibre from brown rice, wholemeal bread and pasta, fruits and vegetables. It is
especially important to increase water consumption in order to make stools easier to pass.
Contributing factors
Constipation may be caused by environmental factors such as the traditional diet lacking fresh
fruits and vegetables esp. Western diet. People who have grown up eating low-fibre foods
may find they naturally dislike fibre-rich fruits and vegetables, so personal experience is also
a factor. Interestingly enough, wholegrain foods such as ‘brown bread’ used to be considered
poor people’s food and refined ‘white bread’ was considered the food of the rich because it
was easier to eat. Nowadays, however, whole-grain foods are more expensive than their more
refined counterparts, so people with low incomes generally purchase more refined foods with
low fibre content, while those with higher disposable income can afford to purchase more
fresh fruit and vegetables.
Alcoholism
Alcoholism is a disabling addictive disorder characterised by the compulsive and
uncontrolled consumption of alcohol. Suffers develop a tolerance and physical dependence on
alcohol.
Long term physical effects include cirrhosis of the liver, pancreatitis, CVD, cancer, damage to
the nervous system and permanent damage to the brain, which may lead to conditions such as
epilepsy and dementia.
Reduction strategies
Effects
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Causes
Alcoholism may be caused by a complex range of factors. Genetics are believed to play a role
in one’s susceptibility to alcoholism, and it may be indicated by a family history of the
condition. Men who begin drinking at a young age may develop alcoholism later in life. For
some cultures, such as Australians, drinking is seen as an acceptable activity in many
families. Other environmental factors such as childhood abuse, lack of peer and family
support may also contribute to developing the disorder.
Functional Foods
Foods which have been modified to meet the demand of consumers are known as ‘functional
foods’. Although similar to conventional foods they provide not only nutrients but added
health benefits to the body. This health benefit can be in the form of either a curative or
preventative manner.
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Selective breeding aka “traditional biotechnology” involves cross breeding organisms with th
desired characteristics to produce offspring that include favourable characteristics from both
parents. It is relatively long and imprecise, but recent advances in gene mapping have
improved the process. Examples of modifications include:
Genetic modification (GM) involves directly manipulating and altering specific genes. Genes
from one organism may be transferred to another, even from plants to animals. It therefore
allows for changes that are not possible with selective breeding. Examples of modifications
include:
-vitamin A and iron in rice, with the potential to reduce malnutrition in 3rd world countries
-higher vitamin content in vegetables
-improved protein quality in soy, rice and corn
-Allergy-causing proteins removed from peanuts
-antifreeze from cold-water fish inserted into tomatoes
-lowered fat absorption in potatoes
-improved fatty-acid content in seed oils
-higher protein content in cow’s milk
-leaner meats
-bacteria that produce enzymes to improve production of bread, cheese and alcohol
In Australia, the only GM crop allowed is cotton. Cotton seed oil is approved for use in
margarines and cooking oils.
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-organic farming practices, avoiding use of chemicals is claimed to produce food with greater
micronutrient content
Growth hormones are seen as a possible health threat to consumers. Most poultry producers
in Australia do not use hormones because of this concern,.
GM foods have been met with caution and distrust by consumers. Detailed and extensive
testing of Gm foods for safety has delayed production of GM foods in Australia. Packaged
Gm food must be labelled if the final product:
-contains novel proteins/DNA
-has altered characteristics
Exemptions apply if GM flavours are used in concentrations < 0.1% or if the food contains up
to 1% GM material that was unintended.
Active non-nutrients
Active non-nutrients are substances that are not essential in the diet, but enhance ones health
by playing an active and protective role. There are 4 main types:
-phytochemcials
-probiotics
-fibre
-Omega 3-fatty acids
Phytochemicals
Phytochemicals aka phytonutrients are substances found naturally in plant foods that act as
antioxidants in the body. They inhibit oxidation reactions (esp. with fats and oils) involving
dangerous free radicals, regulate blood cholesterol levels and may prevent heart disease and
some cancers. There are over 600 known phytochemicals.
One type of phytochemicals is phyto-oestrogens, which imitate the female hormone oestrogen
in the body. For women, the benefits include a reduction in hot flushes associated with
menopause and for both genders, improvement in cardiovascular health and reduced risk of
prostate and breast cancers.
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Terpines are strong antioxidants responsible for controlling blood cholesterol levels,
inhibiting free radicals and maintaining vision. There may be divided into 3 subgroups:
*Carotenoids: found in yellow/orange fruit and veg. e.g. tomatoes, spinach, oranges
*Liminoids: found in citrus peel, they fight lung infections and stimulate the liver to
remove toxins
*Saponins: found mainly in legumes, they lower ‘bad’ LDL and increase good HDL
cholesterol
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Phenols have anti-fungal, antiseptic and flabouring properties and most common in herbs e.g.
basil, parsley, coriander. There are 2 subgroups:
*Polyphenols: improve cardiovascular health by reducing inflammation and clotting;
found in berries, citrus, nuts, tea, wine
*Phyto-oestrogens: imitate the female hormone oestrogen in the body. For women, the
benefits include a reduction in hot flushes associated with menopause and for both
genders, improvement in cardiovascular health and reduced risk of prostate and breast
cancers.
Phytosterols lower LDL cholesterol and promote HDL cholesterol. They are commonly found
in grains, soy and nuts.
Probiotics
Probiotics are bacteria found naturally in the digestive system esp. intestinal tract. They are
added to foods with the aim of ensuring a food balance of good to pathogenic bacteria in the
gut. Benefits include:
-improved digestion
-reduced gastrointestinal problems
-improved immune function (reduce disease)
-contribute to vitamin production (D and K)
Examples of probiotic bacterium are Lactobacillus Acidophilus and Bifid. Food product
containing probiotics include Yakult, Tip Top High fibre bread (inulin probiotic extracted
from artichokes or chicory), sour cream & yogurt
Dietary Fibre
Dietary fibre is found naturally in plant foods. Gastrointestinal flora in the large intestine acts
on dietary fibre, causing it to swell in the presence of water. This increases the size of the
faeces and helps to speed up the expelling of waste matter from the large intestine.
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Insoluble fibre is found naturally in wholegrain products e.g. cereals like Weet-Bix, oats,
pasta and in many fruits and vegetables e.g. broccoli, carrot. It be extracted from plants and
added to other foods such as crackers, biscuits and breads e.g. Tip Top wonder white Hi-Fibre
Soluble fibre forms a gel-like substance in the digestive tract that may help to control blood
cholesterol levels and slow down the absorption of glucose into the blood stream. It is found
in foods such as legumes, oats, apples, citrus peel and barley.
Resistant starch is a type of starch that resits digestion in the small intestine. It increases
insulin sensitivity, weight management (promotes satiety and lipid oxidation) and may have
anti-inflammatory and anti-cancer properties.
-prevent constipation and promote regular bowel movements (provided enough water is also
consumed)
-aid in the production of vitamin K and B-vitamins
-add bulk to diet without adding extra kilojoules
-lower glycaemic index of foods (rate at which glucose is absorbed)
There is still debate as to whether taking vitamin supplements are necessary. Water-soluble
vitamins are excreted in the urine, so an excess does not usually harm the body. However, fat
soluble vitamins are stored in adipose tissues, where they can build-up to toxic levels.
Excessive mineral can also be harmful.
Supplements have been use to rectify health problems e.g. fluoridation of water to reduce
dental caries.
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Food availability is highly complex; therefore health promotion and healthy food choices are
the responsibility of a number of agencies. Although consumers are ultimately responsible for
their individual food choices, the following agencies can provide food and nutritional
education so that consumers can make informed decisions:
Agency/group Why they are responsible How they are addressing health
issues
The AFI Responsible for the Reduction of fat and energy in
supply of food from raw foods i.e. leaner meats, ‘lite’
material to packaged products, kJ reduced
product Increased variety of foods
Consumers rely on the Improved food preparation
AFI for their daily food techniques/equipment e.g.
supply; therefore all microwave steaming, non stick
sectors of the AFI are pans,
aware of the impact food Improved production techniques
products have on health e.g. organic farming, safe-food
testing
Labelling improvements i.e.
nutritional information
Ethical marketing considerations
e.g. products for vegans
Increased production of products
for healthier meal options e.g.
simmer sauces, stir-fry veggie
packs
Government Government policies are Data analysis of the health of
organisations based on the reasoning different community groups
that it is better to promote identifies problems to be eliminated
and educate good health Increased education through dietary
rather than placing stress guidelines and healthy eating
on the health system for targets
poor food choices Legislation which controls
Examples of production, manufacture of food
policies/initiatives include e.g. nutritional panels on labelling,
Healthy Weight, Your controlled used of chemicals, use of
Health, How do you GM foods
measure up?, Get set 4 Quarantine laws to protect food
life supply
Formation of FSANZ and the
National Health and Medical
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Health and the effect of heredity and role of diet in the development of
conditions, including diabetes, cardiovascular disease, food
sensitivity/intolerance/allergies
The individual is ultimately responsible for their own food choices. However, the link
between diet, and the heredity conditions of diabetes, CVD, food allergies and intolerances
does have a significant impact on the development of dietary disorders.
Diabetes
Diabetes is a metabolic disorder in which the pancreas is unable to produce sufficient insulin
for the metabolism of blood glucose to energy. A lack of insulin causes the blood glucose
levels to rise, having detrimental effects on the eyes, kidneys, and heart and blood vessels. If
there is immediate treatment, hypoglycaemia occurs, causing the sufferer to faint, become
dizzy or even lapse into a coma under extreme cases. Such a condition is treated with a dose
of fast-absorbed carbohydrates e.g. fruit juice or jelly beans.
There is a strong link between heredity and diabetes. People with family history of diabetes
are at a greater risk of diabetes. Individuals need to control diabetes by controlling their
weight through regular exercise and consuming a balanced diet based around unrefined
grains, vegetables, fruits with low to moderate amounts of low-fat animal products e.g. lean
meats, tofu, egg white
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fats) and animal products (i.e. Animal fat and butterfat from milk). Excessive consumption of
these nutrients causes atherosclerosis i.e. the hardening of the arterial walls to an
accumulation of fatty deposits. This prevents sufficient blood-flow to the heart, possibly
leading to cardiac arrest (heart attack). The obvious methods to prevent/treat the disease are a
low-fat diet.
There are hereditary risks for those with a family history of CVD. Knowledge of this can
warn individuals of the need to maintain a balanced, low-fat diet to prevent the condition.
Food Allergies and Intolerances
Food allergies are a response by the body’s immune system when it identifies a specific food
chemical (usually protein) as a foreign object. The body responds by producing antibodies to
eliminate the chemical/s, thus producing an allergic reaction (usually quite rapid; within a few
minutes/hours)) which can range from anything as mild as a simple rash, to a life-threatening
anaphylaxis. The most common allergens include milk, peanuts, fish, eggs, nuts and gluten.
Milok allergy
Milk allergy is an immune response to the milk protein casein. It is most common in infants
and children, who usually outgrow it later in life. The allergic response varies depending on
the individual, so the only way to determine this is in a strict medical environment.
Food intolerances are individual’s inability to process certain foods and can relate to any
number of food nutrients. In some cases, the intolerance may be heredity, in which case it
results in adverse side-effects, but the reaction is usually much slower than food allergies. The
gastro-intestinal tract is simply unable to produce the enzymes required to breakdown certain
foods. They are mostly related to:
-salicylates: found in plant foods, nuts, tea, coffee, juices
-monosodium glutamate (MSG: a flavour enhancer found naturally in tomatoes, soy
sauce, mushrooms; it was once a common food additive
-Lactose: the sugar found in milk and hence, many dairy products
-bloating
-migraine
-hives
-lethargy
-irritable bowel syndrome
\ -behavioural changes
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Strict dietary management is the main solution. The AFI has responded to this need by
reducing the use of MSG, including additives on food labelling and providing consumers with
products to suit dietary needs e.g. lactose-free milk, gluten-free products.
Identification of food intolerance is much more difficult than a food allergy, as specific
chemical/s must be isolated. The elimination diet is a method which allows only a narrow
group of foods to be consumed. This includes foods that are unlikely to cause reactions, i.e.
Once the symptoms of the intolerance subside, the offending chemicals can be isolated by
slowly reintroducing the normal diet. The suspect chemicals are known as challenges. If there
are no reactions within two days, the next challenge is introduced and so on until the
offending substances have been identified.
Fast food advertising has in the past associated healthy body image with their products. Due
to increasing health awareness, the general public no longer associates fast food with healthy
eating. This has forced fast food companies to target this change by producing new products
that cater to busy lifestyles but are still perceived by consumers to be healthier options e.g.
salad, Heart foundation Tick approved meals.
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Lifestyle and the effect of cultural and social practices such as food
taboos and levels of physical activity
Lifestyle
Lifestyle choices play a significant role in health status and relate to the issues of:
-employment
-household structure and roles
-geographic location and climate
-social interactions
-education levels
In modern society, many lifestyles are highly sedentary, relying on labour-saving devices for
transportation and in the workplace. Full-time employment means many people only work
35-40 hours per week, leaving more time for leisure actives. However, increased technology
means these are mostly passive activities such as watching television or playing on the
computer.
Western society needs to have an awareness of the necessity to eat a balanced diet, which is
not too high in energy. Some employers are addressing these issues by providing exercise
equipment, healthy canteens or corporate gym memberships. Awareness of the need to
moderate energy intake could also be raised through advertising by health groups
Cultural Practices
In terms of culture, the acceptance of nutritional practices is due to instilled values, attitudes
and beliefs. Due to the ever-increasing ethnic diversity within Australia, food habits and
choices are more diverse and acceptable than in other societies.
In addition, due to improved and diverse cooking methods, Australians are consuming foods
prepared using healthier methods e.g. stir frying, use of herbs and spices to reduce need for
additional salt and artificial flavourings.
Religion, through tradition and festivals, plays a large part in the types of food consumed and
the preparation techniques used. Usually, this involves food taboos. In Australian society,
food taboos include:
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HSC Food Technology
Summary- Option Strand
Ion some cases, these food restrictions have led to the formation of food organisations to
produce foods to suit these religious beliefs. For example, Sanitarium has improved the
nutritional statues of individuals due to its promotion of health and vegetarian foods, in
addition to provision of nutrition and health education
Social Practices
Many social gathering revolve around the sharing of food and drink in order to create a
relaxed social environment. In Australia, the natural environment means that many social
gatherings are centred in the outdoors e.g. picnics & barbeques. Such social gatherings
include:
Food manufactures have responded by producing foods suitable for outdoor stations e.g.
promotion of fish and poultry with marinades for variety. Seafood is replacing the hot roast
meal as the Christmas meal.
The establishment of food courts in shopping centres has encouraged the consumption of fast
food. This has encourage the eating of fast foods as part of a social meeting, which has caused
detriment to the overall health of Australians.
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