1. Factors affecting the provision, selection and purchase of food People are influenced by a range of factors when making decisions regarding the provision, selection and purchase of food. In order to make effective changes to intake, individuals need to combine knowledge and research with other factors, such as preference to make informed choices that can be enjoyed. In order to make effective changes to intake, individuals need to combine knowledge and research with other factors, such as preference to make informed choices that can be enjoyed. Give examples of each of the four factors and explain how each factor can impact on the provision, selection and purchase of food. Factors Influencing the provision purchase and selection of food BehavioralEconomicSocial Environ- mental

2. Factors influencing the provision, selection and purchase of food Factor and example Influence on the provision, selection and purchase Behavioral Economic Social Environmental

3. Factor and example Influence on provision, selection and purchase Behavioual ( e.g. lifestyle, taste preferences, physiology, habits) Personal preference for foods will influence what is purchases at the supermarket or restaurant and lifestyle (choices about work, leisure and exercise) can influence when and where people eat, which can impact on food selection. Economic ( e. g. income, marketing, cost of food, food industry ) Income/socioeconomic status has a strong connection with food choice. Those from lower socioeconomic groups tend to purchase foods higher in fat, salt and sugar. Marketing may influence selection at point of sale leading to the selection of more high energy foods. Social ( e. g. family, culture, friends, gender, education, body image, age) Family is the strongest influence on food choice as it teaches us many food habits and provide most meals. Culture will also have a strong influence on the behaviours and traditions that relate to food choice and the types of food individuals find acceptable. Environmental ( e.g. politics, food laws, natural environment, geographic location) Where people live can impact on the provision of food, as not all food is available in all areas. Climate, floods, drought, etc. are also examples of environmental factors that can influence the provision of food. Government taxes (GST) have influenced the cost of fresh versus processed foods, which often influence the foods people purchase or at least the price they pay. Governments influence food selection by regulating the price, safety and labelling of food.

4. Case Study Phil is 35 years old. He works as a fitness instructor, which involves several aerobic classes each week. He is also involved in triathlons and trains for at least two hours every day. Recently he has been ill but has now recovered and resumed his training schedule. Phil is 35 years old. He works as a fitness instructor, which involves several aerobic classes each week. He is also involved in triathlons and trains for at least two hours every day. Recently he has been ill but has now recovered and resumed his training schedule. Discuss possible influences on Phil’s food choices. Discuss possible influences on Phil’s food choices.

5. The role of governments in promoting healthy eating The role of the government is to respond to immediate health issues, and to develop policy and guidelines that will address future considerations. The role of the government is to respond to immediate health issues, and to develop policy and guidelines that will address future considerations. Three government initiatives include: Three government initiatives include: The Australian Guide to Healthy Eating The Australian Guide to Healthy Eating Eat Well Australia – a public health nutrition strategy Eat Well Australia – a public health nutrition strategy Dietary Guidelines – across the lifespan Dietary Guidelines – across the lifespan

6. The Australian Guide to Healthy Eating Who was it developed by and when was it developed? It was developed by Children’s Health and Development Foundation of the Women’s and Children’s Hospital (South Australia), and the Faculty of Health and Behavioural Sciences at Deakin University (Victoria) in 1995–1998. Who was it developed by and when was it developed? It was developed by Children’s Health and Development Foundation of the Women’s and Children’s Hospital (South Australia), and the Faculty of Health and Behavioural Sciences at Deakin University (Victoria) in 1995–1998. What is it? Based on the RDIs and the Dietary Guidelines, the guide is presented in a diagram that includes illustrations of a range of multicultural sample foods divided into five groups based on nutrient content. Additional information contained in the guide discusses the five food groups, serve sizes, nutritional requirements, sample serves and information based on needs for different population groups. What is it? Based on the RDIs and the Dietary Guidelines, the guide is presented in a diagram that includes illustrations of a range of multicultural sample foods divided into five groups based on nutrient content. Additional information contained in the guide discusses the five food groups, serve sizes, nutritional requirements, sample serves and information based on needs for different population groups. Why was it introduced? To improve the knowledge and skills base necessary for Australians to select a healthier diet. Why was it introduced? To improve the knowledge and skills base necessary for Australians to select a healthier diet.

8. Eat Well Australia – a public health nutrition strategy Who was it developed by and when was it developed? SIGNAL (Strategic Inter-Governmental Nutrition Alliance) in conjunction with key stakeholders from government, non-government and industry organisations in 1999–2000. Who was it developed by and when was it developed? SIGNAL (Strategic Inter-Governmental Nutrition Alliance) in conjunction with key stakeholders from government, non-government and industry organisations in 1999–2000. What is it? It includes two public health and nutrition strategies: one aimed at the whole Australian population and one aimed at Indigenous Australians. It provides a framework for industry, government, non-government and community sectors to work together for the prevention and management of diet-related diseases. What is it? It includes two public health and nutrition strategies: one aimed at the whole Australian population and one aimed at Indigenous Australians. It provides a framework for industry, government, non-government and community sectors to work together for the prevention and management of diet-related diseases. There are five key priorities of EWA: There are five key priorities of EWA: 1.Preventing overweight and obesity 2.Increasing the consumption of fruit and vegetables 3.Promoting optimal nutrition for women, children and infants 4.Improving nutrition for vulnerable groups, including rural and isolated populations, low-income groups and Indigenous Australians 5.Addressing structural barriers to safe and healthy food

9. Why was it developed? To take a national approach to public health nutrition to gain greater consistency and organisation of government policy and strategy development across Australia. Also to improve nutrition in Australia, and reduce diet-related illness and early death. Why was it developed? To take a national approach to public health nutrition to gain greater consistency and organisation of government policy and strategy development across Australia. Also to improve nutrition in Australia, and reduce diet-related illness and early death.

10. Projects that have been undertaken- National nutrition education in schools project Dietary guidelines resources kit Review of food selection guides Development of a new national food guide National nutrition survey Food supply to rural and remote Aboriginal communities for the development of a Northern Territory food and nutrition policy.

11. Dietary Guidelines Who were they developed by? The National Health and Medical Research Council (NHMRC) Who were they developed by? The National Health and Medical Research Council (NHMRC) When were they developed? In 1992 and revised in 2003. When were they developed? In 1992 and revised in 2003. What are they? There are two sets of guidelines that offer nutritional advice to target specific groups in the community. Based on current nutrition knowledge, they provide advice to Australians about healthy food choices to reduce the risk of developing diet- related diseases. What are they? There are two sets of guidelines that offer nutritional advice to target specific groups in the community. Based on current nutrition knowledge, they provide advice to Australians about healthy food choices to reduce the risk of developing diet- related diseases. Worksheet- outline the dietary guidelines for the following groups- Worksheet- outline the dietary guidelines for the following groups- o Australian Adults o Children and Adolescents in Australia o Older Australians

12. The role of non-government organisations Non-government organisations provide advice and information to improve eating habits and services to improve healthy eating. Non-government organisations provide advice and information to improve eating habits and services to improve healthy eating. Some NGOs have a vested interest in changing dietary patterns such as the Australian Dairy Corporation. Some NGOs have a vested interest in changing dietary patterns such as the Australian Dairy Corporation. Other NGOs receive government funding, which means that their policies must be in line with those of the government. Other NGOs receive government funding, which means that their policies must be in line with those of the government.

13. NGO healthy eating promotion activities occur at national, state and community levels. Methods of health promotion include- NGO healthy eating promotion activities occur at national, state and community levels. Methods of health promotion include- o Policy development o Education o Information o Advocacy o Awareness raising through the media o Marketing o Community development o Community organisation o Collaboration and negotiation o Preventative health services

14. Nutrition Australia Nutrition Australia is a non-government organisation that works closely with the state and Commonwealth governments. It is Australia’s primary community nutrition education body and responds to local needs and opportunities for nutrition education and health promotion. Nutrition Australia is a non-government organisation that works closely with the state and Commonwealth governments. It is Australia’s primary community nutrition education body and responds to local needs and opportunities for nutrition education and health promotion. The Healthy Eating Pyramid has been the trademark of Nutrition Australia for over 20 years. It is used by educators, health workers and the general public, and is a simple model for people to use as a first step to adequate nutrition. The Healthy Eating Pyramid has been the trademark of Nutrition Australia for over 20 years. It is used by educators, health workers and the general public, and is a simple model for people to use as a first step to adequate nutrition.

15. Others… Heart Foundation Heart Foundation Diabetes Australia Diabetes Australia Dietitians Association of Australia Dietitians Association of Australia Welfare Agencies Welfare Agencies

16. Task 1: Capacity to make changes to food selection 1Identify and explain factors that influence the provision, selection and purchase of food. 1Identify and explain factors that influence the provision, selection and purchase of food. 2Identify and explain factors that can make it difficult for individuals to make changes to their food choice? Provide specific examples. 2Identify and explain factors that can make it difficult for individuals to make changes to their food choice? Provide specific examples. 3How does the concept of risk influence an individual’s capacity to make changes to their food intake? 3How does the concept of risk influence an individual’s capacity to make changes to their food intake? 4Do you think knowledge of the risk nutrients for diet-related diseases would motivate individuals to improve their food intake? Why or why not? 4Do you think knowledge of the risk nutrients for diet-related diseases would motivate individuals to improve their food intake? Why or why not?

17. Task 2: Modifications to food choice The following lunch contains approximately 27 grams of fat and 8 grams of fibre. It also contains approximately one quarter of an adult’s daily needs for protein and contains a small amount of iron: The following lunch contains approximately 27 grams of fat and 8 grams of fibre. It also contains approximately one quarter of an adult’s daily needs for protein and contains a small amount of iron: white bread roll containing margarine, salad ingredients, ham, cheese and mayonnaise white bread roll containing margarine, salad ingredients, ham, cheese and mayonnaise tub of fruit flavoured yoghurt tub of fruit flavoured yoghurt 200ml orange juice. 200ml orange juice. 1Describe the general nutritional quality of the above lunch. 1Describe the general nutritional quality of the above lunch. 2Would you consider it to be healthy? Why or why not? 2Would you consider it to be healthy? Why or why not?

18. Changes could be made to improve the nutritional quality of the above meal. These could include: Changes could be made to improve the nutritional quality of the above meal. These could include: change white bread roll to wholegrain change white bread roll to wholegrain cut out the butter or margarine cut out the butter or margarine use low-fat ham, low-fat cheese and low-fat mayonnaise use low-fat ham, low-fat cheese and low-fat mayonnaise choose a low-fat natural yoghurt and add to fresh fruit choose a low-fat natural yoghurt and add to fresh fruit exchange the orange juice for a glass of water. exchange the orange juice for a glass of water. The improved lunch contains approximately 5 grams of fat and 18 grams of fibre, as well as maintaining the same amount of protein and iron. The improved lunch contains approximately 5 grams of fat and 18 grams of fibre, as well as maintaining the same amount of protein and iron. 3Describe how the suggested modifications are in line with the recommendations of the Australian Guide to Healthy Eating and the Dietary Guidelines. 4Which meal is more filling? Why? 6Describe the factors that may make it difficult for an individual to make the above changes to their food choice?

19. 7Suggest modifications to the dinner below to improve its nutritional quality: 7Suggest modifications to the dinner below to improve its nutritional quality: chicken schnitzel chicken schnitzel roast potato and pumpkin roast potato and pumpkin steamed beans with added salt steamed beans with added salt apple pie apple pie ice-cream ice-cream Coca-Cola. Coca-Cola.