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Question: Discuss about the Food and Nutrition. Answer: From the past studies, I have observed that the guidelines of the Brazilian dietary ensures our understanding of the workers that will be crucial regard to the dissemination of the capacity building trainers, as well as other professionals. The ten basics step that I have observed contains the healthy diet plan of the Brazilian dietary guideline. The step one involves the making the natural or minimally processed food based on the diet of the individual (Monteiro et al., 2015). The second step involves the usage of minimal amount of oil, fats and seasoning in cooking. The third step involves the limited consumption of the processed food. The fourth step involves the avoiding the consumption of the ultra processed food. The fifth step includes the regular eating in careful and appropriate manner. The sixth step involves shopping in the places that offers the variety of naturally processed food (Pereira et al., 2014). The seventh step involves the developing of cooking skills and the eight steps involve the planning of the time of each meal. The last two steps involve the eating from healthy food joints and keep oneself away from the advertized market junk food (Pereira et al., 2014). On the contrary, I have observed several guidelines that the Australian population needs to be maintained for the proper health of the people (McClave et al., 2016). The first guideline according to me involves maintaining the proper body weight of the individuals through regular physical activities and choosing of the right amount of the food that are nutritious (Desbrow et al., 2016). The second guideline involves that every individual should consume different types of fruits and vegetables on a daily basis. The third guideline involves the controlling the consumption of food that have saturated fat and added salt in it McClave et al., 2016). The last guideline I think involves the encouragement of breastfeeding and the last guideline promotes the care for food and storing it in a safe place. References Desbrow, B., McCormack, J., Burke, L. M., Cox, G. R., Fallon, K., Hislop, M., ... Star, A. (2014). Sports Dietitians Australia position statement: sports nutrition for the adolescent athlete.International journal of sport nutrition and exercise metabolism,24(5), 570-584. McClave, S. A., Taylor, B. E., Martindale, R. G., Warren, M. M., Johnson, D. R., Braunschweig, C., ... Gervasio, J. M. (2016). Guidelines for the provision and assessment of nutrition support therapy in the adult critically ill patient: Society of Critical Care Medicine (SCCM) and American Society for Parenteral and Enteral Nutrition (ASPEN).Journal of Parenteral and Enteral Nutrition,40(2), 159-211. Monteiro, C. A., Cannon, G., Moubarac, J. C., Martins, A. P. B., Martins, C. A., Garzillo, J., ... Levy, R. B. (2015). Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil.Public health nutrition,18(13), 2311-2322. Pereira, R. A., Souza, A. M., Duffey, K. J., Sichieri, R., Popkin, B. M. (2015). Beverage consumption in Brazil: results from the first National Dietary Survey.Public health nutrition,18(7), 1164-1172.