1. People & Food

2. Introduction  Food is one of our most basic needs. Without it we would not survive. We require food in order to grow and develop. The energy we derive from food enables us to carry out daily activities and exercise.

3.  However, not all food we eat is good for us. In many countries, including Australia, people eat foods that are of poor nutritional value, or else eat too much of a certain type of food.

4. The Basic Healthy Diet  Choose a nutritious diet from a wide variety of foods  Each day aim for 20-30 different foods

5. Why is food variety important?  Makes it more likely that we get the huge number of nutrients and other health promoting compounds in food  Provides lots of flavours, textures, aromas and colours, making food really interesting and enjoyable  Reduces the risk of disease  Helps us to be healthier and live longer  All foods can be part of a varied diet ~ there are no ‘good’ or ‘bad’ foods

6. How can you increase variety?  Breakfast Good: Cereal with milk and white toast (3) Better: Add yoghurt, chopped banana and apple. Multigrain toast with peanut butter (>6)  Lunch Good: Ham and cheese sandwich, glass of milk, fruit (5) Better: Add mustard, tomato, lettuce, cucumber, carrot on multigrain bread. Fruit salad, fruit smoothie (>15)  Dinner Good: Pasta with bolognaise sauce (5) Better: Add zucchini, capsicum, mushrooms, herbs and cheese to sauce. Aside salad. Fruit salad and custard (>14)

7. Dietary Guidelines  Avoid eating too much fat  Avoid eating too much sugar  Eat more breads and cereals (preferably wholegrain) and vegetables and fruit  Limit alcohol consumption  Use less salt

8. Dietary Guidelines  Eat foods containing calcium. This is particularly important for girls and women.  Eat foods containing iron. This is particularly important for girls, women, vegetarians and athletes.  Promote breast-feeding

9. Dietary Models  A number of dietary models have been developed in Australia to provide simple and practical means of implementing the dietary guidelines. These models include the five food groups plan, the 12345+ nutrition plan and the healthy eating pyramid (seen on the next slide)

11. Nutrients  There are 6 important nutrients derived from the food we eat: MacronutrientsMicronutrients CarbohydratesVitamins FatMinerals ProteinWater

12. Carbohydrates  Sugars [simple] & starches [complex]  Fruit, cereal, bread, pasta & vegetables  The primary source of energy  Should make up 55-60% of balanced diet

13. Fats  Butter, oil, nuts and animal fat  The secondary source of energy  Also used for insulation  25-30% of balanced diet

14. Protein  Meat, fish, dairy products, eggs  Used mainly for growth and repair  Only used for energy under extreme conditions  10-15% of a balanced diet

15. Carbohydrate, Protein and Fat  Eating a wide variety of foods balances carbohydrate, protein and fat  For energy eat plenty of carbohydrate foods from the base of the Healthy Living Pyramid  Protein does not help you to ‘bulk up’  Muscle does not turn to fat  Fats are needed in small amounts

16. Vitamins & minerals  Not energy sources in themselves  Vital to the metabolism of fats & CHO  Important for proper body function (eg chemical reactions  In most cases needs are met through a normal diet

17. Water  Maintains hydration of body cells and maintains body temperature  Drink 2 - 3 litres every day  Needs increase on hot days or when exercising  Always take water with you and drink regularly

18. DVD  Watch “All About Nutrients”

19. Work to do…  Choose one of the following diet-related diseases and disorders and prepare an informative poster: Overweight & obesity Overweight & obesity High blood pressure High blood pressure Coronary Heart Disease Coronary Heart Disease Anorexia Nervosa & Bulimia Anorexia Nervosa & Bulimia Osteoporosis Osteoporosis Refer to Inside & Out pgs 184-185