Principles of research

The principles of research used to develop the Australian Dietary Guidelines include

• A. case studies.

• B. peer-reviewed articles.

• C. analysis of food purchasing trends.

• D. consultation with leading food retailers.

Which one of the following is part of the nutritional rationale underpinning the Australian Dietary Guidelines (part of the ‘Eat for Health’ program)?

• A. Discretionary foods are essential for daily consumption.

• B. Foods are grouped based on their type and nutrient contribution

• C. 45–60 minutes of moderate intensity physical activity should be performed daily.

• D. The recommended number of serves of each food group should be based on an individual’s preferences.

When assessing claims made by a weight loss company about its weight loss product, consumers should

• A. keep a food diary.

• B. trial the product for a two-week period.

• C. consider the commercial gain for the company.

• D. read the success stories of people who have used the product.

Why are the evidence-based principles of the Australian Dietary Guidelines the best available information to assist with planning daily food intake?

• A. They are supported by evidence statements that are graded according to standard National Health and Medical Research Council (NHMRC) protocols.

• B. They have completed rigorous product evaluations to determine beneficial brands.

• C. They are supported by peer-reviewed studies on physical activity requirements.

• D, They were aided by nutrient supplement companies.

Which statement is one of the principal recommendations of the Australian Dietary Guidelines?

• A. Older people should avoid physical activity

• B. Consume fruit drinks to increase intake of vitamin C.

• C. Organic produce should be selected for added health benefits.

• D. Low-fat diets are not suitable for children under the age of two years.

Criteria used when assessing the validity of claims made by weight-loss and nutrient supplement companies include

• A. endorsements from celebrity chefs.

• B. testimonials from satisfied customers.

• C. commercial gain, ethics and the effectiveness of the product.

• D. how many likes or followers a product attracts on social media.

It is important to analyse the nutritional efficacy of contemporary food fads because many of these fads

• A, omit key food groups

• B. support sedentary behaviour.

• C. provide quick and easy breakfast ideas.

• D. align with the recommendations made in the Australian Dietary Guidelines.