1. Protein Water Calcium Fibre Phosphorus Sodium Vitamin D *CHO Lipids/ Fats

2. Key knowledge: ●The role of nutrition in addressing the following conditions recognised in the NHPAs: o cardiovascular disease o diabetes mellitus o colorectal cancer o obesity o osteoporosis Taking into account, where relevant: o the function (as a determinant of health) and o major food sources of:  protein  carbohydrate (including fibre)  fats (mono, poly, saturated and trans)  water  calcium  phosphorus  sodium  vitamin D.

4. Classification of nutrients There are six (6) categories of nutrients needed for optimal health ● carbohydrates (including fibre) ● vitamins ● lipids (fats) ● minerals ● protein ● water Nutrients are further classified into 2 categories

5. VegetablesFruits Grain breadsCereals

7. Skins of vegetables Seeds of fruits Wholegrain foods such as breads, wheat bran, brown rice, nuts

8. OatsBarley Green Leafy Vegetables Bok choy SpinachLettuce

10. Nuts Yoghurt Milk Cheese Salmon (with bones) Spinach Broccoli Soy milk and orange juice fortified with calcium Almonds

12. Dairy foodsMeat EggsFish

14. MeatsFish CheeseProcessed foods

15. SodiumFunction as a determinant of health Food Source Many foods have sodium added as a preservative /to add flavour Sodium plays a role in the regulation of water in the body (both water and blood) and blood volume Meats, fish, cheese, processed foods excess sodium can cause high blood pressure (hypertension), increasing risk of stroke (CVD) Excess can cause heart failure and kidney stones Excess can interfere with calcium use in the body, increasing risk of osteoporosis assists in muscle contraction, reducing the risk of muscle cramps Excess can cause nausea and vomiting

17. WaterFunction as a determinant of health Food Source Although water has no nutritional value water is vital for human survival Important for chemical reactions, digestion and waste removal Tap water, beverages (drinks), foods Component of blood Reduced levels can increase the risk of constipation, dehydration (fatigue, muscle cramps, headaches)

18. Milk Eggs Meat

19. Cholesterol http://www.youtube.com/watch?v=wnK1Kv3XkZI

21. Olive oilAvocadoCanola oil NutsPeanut butter

22. Omega 3Omega 6 Fish Canola and soy oils Green leafy vegetables Fortified foodsNutsOils

24. Animal sources Meats Full cream milk Dairy foods Plant sources Coconut oil & palm oil Cheese Cream Yoghurt

26. EggsMeat (beef, lamb) Fish ChickenMilkCheese

27. Soy productsLegumes Brown riceNuts

29. Fish Small amounts cheese Egg yolk Fortified foods Herring Liver Beef Cheese Egg yolk Fortified milk Fortified breakfast cereal Fortified orange juice

31. a. “Identify one major nutrient in breads and cereals, and the function of this nutrient as a determinant of health”. (VCAA 2014) b. Explain the difference between saturated and trans fats. (VCAA 2014) c. List two food sources of saturated fat. (VCAA 2014) d. Select one of the conditions from the NHPA. Identify one risk and one protective nutrient for that condition and explain its role as a determinant of health for the conditions.