Food Studies Unit 4 - AOS2

1. General-level health claim describes

• a relationship between the nutrient content and energy expenditure.

• a relationship between the consumption of a food, or a component in a food, and a health benefit it can provide.

• the amount of nutrients or biologically active substances present in the food.

• a relationship between the consumption of food and serious disease.

Information on a food label that complies with the Food Standards Code include

• cooking instructions, a barcode, mandatory warnings and date marking.

• storage instructions, weight, mandatory warnings and competition details.

• an ingredients list, lot identification, serving suggestions and date marking

• the prescribed name of the food, lot identification, mandatory warnings and date marking.

All food products containing gluten must be labelled ‘contains gluten’. State one other compulsory component of a food label.

According to the Food Standards Code, an example of a food that is exempt from labelling is

• a food that is purchased from a delicatessen, such as fresh cheese and olives.

• some fresh vegetables, including packaged sprouting seeds such as bean sprouts

• single-serve packages, such as a single-serve container of microwavable soup

• a food that is made and packaged on the day before it is to be sold.

1. A food label must contain

• a bar code.

• serving suggestions.

• any mandatory warnings

• the amount of carbon emissions produced during manufacture

Which one of the following is a health claim?

• ‘High in fibre’

• ‘A good source of iron’

• Only 10% fat’

• Contains calcium for healthy bones

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

• case studies.

• peer-reviewed articles.

• analysis of food purchasing trends.

• 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)?

• Discretionary foods are essential for daily consumption.

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

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

• 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..

• keep a food diary.

• trial the product for a two-week period.

• consider the commercial gain for the company.

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

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

• Older people should avoid physical activity.

• Consume fruit drinks to increase intake of vitamin C.

• Organic produce should be selected for added health benefi ts.

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