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BDS2 CAR > CAR03-2003 > Flashcards

CAR03-2003 Flashcards

1
Q

Define free sugars.

A

Monosaccharides and disaccharides added to foods and beverages by the manufacturer/cook/consumer

And sugars naturally potent in honey, syrups, fruit juices and fruit juice concentrates

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2
Q

What is better term for free sugars?

A

Non-milk extrinsic sugars

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3
Q

Give examples of free sugars.

A

Sucrose

Glucose and glucose syrup

Fructose

(Lactose)

Maltose

Dextrose

Hydrolysed starch

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4
Q

What are some non-nutritive sugar substitutes?

A

Sacharine

Acesulfame K

Aspartame

Thaumatin

Cyclamate

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5
Q

What are some nutritive sugar substitutes?

A

Sorbitol

Mannitol

Xylitol

Lacitol

Isomalt

Hydrogenated glucose syrup

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6
Q

What is the WHO guidance on sugar intake for adults and children?

A
  1. Reduce intake of free sugars throughout life course
  2. Reduce intake of free sugars to <10% total energy intake
  3. (CONDITIONAL) Suggested further reduction of free sugar intake to <5% total energy intake
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7
Q

Which population group has the highest percentage intake of free sugars?

A

Children (14.7% in 4-10yo, 15.4% in 11-18yo)

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8
Q

What is a big culprit of free sugar consumption in children and teens?

A

Sugar-sweetened drinks

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9
Q

What does 5% of energy intake being sugar look like?

A

4-6yo = 19g or 5 cubes of sugar

7-11yo = 24g or 6 cubes of sugar

12+ = 30g or 7 cubes of sugar

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10
Q

What is the Healthy Eating Advice on fruit and veg?

A

Eat at least 5 portions of a variety of whole fruit and veg everyday

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11
Q

What is the Healthy Eating Advice on smoothies and fruit juice?

A

Limit to 150ml/day

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12
Q

What is the Healthy Eating Advice on starchy carbs?

A

Base meals on potatoes, bread, rice, pasta or other starchy carbs

Choose whole grain where possible

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13
Q

What is the Healthy Eating Advice on dairy?

A

Have some dairy or dairy alternatives (eg soya) each day

Choose lower fat and lower sugar options

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14
Q

What is the Healthy Eating Advice on protein?

A

Eat some beans, pulses, fish, eggs, meat and other protein

Aim for at least 2 portions of fish per week with 1 being an oily fish (eg salmon, mackerel)

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15
Q

What is the Healthy Eating Advice on oils?

A

Choose unsaturated oils and spreads and eat in small amounts

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16
Q

What is the Healthy Eating Advice on foods high in fat/sugar/salt?

A

Eat foods high in fat/salt/sugar less often and in small amounts

17
Q

What is the Healthy Eating Advice on fluids?

A

Drink plenty of fluids ~6-8 cups per day

18
Q

What is considered high in sugar (red) on nutrition labels?

A

≥22.5g sugar/100g

19
Q

What is considered low in sugar (green) on nutrition labels?

A

≤5g sugar/100g

20
Q

Why are dried fruits not as good as they seem?

A

High in sugar

Stick to teeth => cariogenic

21
Q

When may you advise diet counselling/analysis?

A

High risk caries patients

Patients with unusual caries patterns

Patients with erosive tooth loss

Patients with sensitivity

22
Q

What are the two methods used in diet analysis?

A

24 hour recall method

Diet sheel/diary

23
Q

Describe a diet sheet/diary.

A

Record of everything the patient eats and drinks (including medicine) over a minimum of three days

Two weekdays and one weekend day

Records time and number of intakes

24
Q

What advice about sugar should we give?

A

Restrict consumption of sugary foods/drinks to meal times

Try to limit sugar to <5% of total energy intake

Read food labels

25
Q

What needs to be considered when giving dietary advice?

A

Should be motivational and brief, no lecturing!

Make sure it’s realistic for lifestyle and budget

Explore alternatives

Patient-centred change so support them

26
Q

What action can we take to improve the diet of whole population groups?

A

Clear general messages

Build skills in thinking of healthy alternatives

27
Q

What action can we take to improve diet on an individual level?

A

Build skills in thinking of healthy alternatives

Get patients to identify small goals with you

Show them that behaviour change is a process and support them

28
Q

What conditions is sugar a common risk factor for?

A

Diabetes

Obesity

Cardiovascular disease

Cancers

Caries

29
Q

Give some public health strategies for decreasing sugar consumption.

A

Public policy:

  • taxation
  • mandatory food labelling
  • sugar-free medicine

Supportive environments:

  • advertising
  • product placement

Personal skills:

  • cookery
  • behavioural change support

Industry:

  • non-cariogenic confectionary
  • sugar-free gum

Community action

  • training
  • campaigns
30
Q

What is the COM-B model?

A

Capability (physical and psychological skills)

Opportunity (physical and social environment)

Motivation (conscious and automatic processes)

=> Behaviour change

BDS2 CAR (5 decks)

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