3 minute read
Woemn's Health
I LIKE JUNK FOOD: IS THAT A PROBLEM? Tips for managed moderation
ANNEKA FINN
JUNK food–food that doesn’t necessarily give our body’s much nutrition but is tasty and is used to celebrate important life events.
Junk food is rich in quickly digested sugars, salt and fat so its no wonder we enjoy it. As humans we are primed to enjoy the taste of these foods as millions of years ago they would have helped us survive.
The problem nowadays is that junk food is so readily available, it is easy to overconsume. Everywhere you look, drive and shop it is guarantee that junk food is available for purchase.
Junk foods are referred to by dietitians and health professionals as “discretionary foods”. Such foods include for example (but not limited to); biscuits, desserts, pastries, processed meats, ice-cream, confectionary, chips and soft drinks.
Problems occur when these foods contribute to most of an individual’s diet. This is because they take the place of more nutritious foods. They are high in calories yet low in nutrition. Essentially there isn’t much room left for all the good stuff !
Considering that less than 5% of Australian adults eat the recommended fi ve serves of vegetables per day I think its safe to say this; you liking junk food might not be a problem in isolation but the amount of junk food average Australians eat is!
So, what can we do about it? In my experience working with clients, we need to take a practical approach to the situation. Rather than focusing on removing things from your diet, focus on adding more of the good stuff !
While shopping ensure you purchase lost of healthy options including fresh cuts of meat, wholegrains, fruit and vegetables. Limit purchasing discretionary foods in the fi rst place so you stop bringing them into your home.
Once these foods are in the fridge or pantry then of course they are going to be eaten! Control your environment rather than relying on will-power.
Another strategy is to make the consumption of discretionary foods an ‘event’ instead of an ‘everyday occurrence’. Rather than purchasing cheap biscuits and cakes, bake something from scratch on the weekends.
Instead of buying large tubs of icecream, visit the ice-creamery once a month for a real ‘treat’. Junk food is still to be enjoyed but choosing the appropriate time, situation and amount is key.
One important aspect to consider when it comes to junk food is their environmental impact. In the last 10 years, the dairy and meat industry have copped a lot of criticism for their environmental impact.
This has seen the rise in popularity of vegetarian and vegan diets. A recent study conducted by the University of South Australia found that discretionary foods contribute between 27-33% to the total food related greenhouse gas emissions. When we compare these fi gures to the greenhouse gas emissions of red meat (17.6%), chicken (11%) and dairy (10.5%) the incentive to reduce our intake of junk foods is overwhelming.
So next time you hit the grocery store or go to pick up something from the petrol station maybe think twice about your choices. If not for your own health, make a better choice for our environment.
We are all diff erent and need an individualised approach to our nutrition and health.
Anneka Finn is an Accredited practicing dietitian & nutritionist. Visit www.afinndiet.com anneka.dietitian@gmail.com
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