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NUTR1023 > Chapter 03 > Flashcards

Chapter 03 Flashcards

1
Q

What are the five principle recommendations of the Australian Dietary Guideline?

A
  1. To achieve and maintain a health weight to be physically active and choose amounts of nutritious foods and drinks to meet energy needs
  2. Enjoy a wide variety of nutritious foods from five food groups. Also drink plenty of water.
  3. Limit intake of foods containing saturated fat, added salt/sugars and alcohol
  4. Encourage, support and promote breastfeeding
  5. Care for your food; prepare and store it safely
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2
Q

What are the main five food groups according to the Australian Dietary Guidelines?

A
  • Plenty of vegetables of different types and colours, and legumes/beans
  • Fruit
  • Grain, mostly wholemeal
  • Lean meats and poultry, fish, eggs tofu, nuts/seeds and bean/legumes
  • Dairy, mostly reduced fat
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3
Q

What is EAR?

A

Estimate Average Requirement

A daily nutrient level estimated to meet the requirements of half the health individuals in a sex and particular life stage group

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4
Q

What is RDI?

A

Recommended Dietary Intake

The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a sex or particular life stage group

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5
Q

What is AI?

A

Adequate Intake

The average daily nutrient intake level based on observed or experimentally-determined approximations or estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate (used when an EAR cannot be determined)

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6
Q

What is an EER?

A

Estimated Energy Requirement

The average dietary energy intake that is predicted to maintain energy balance in a health adult of defined age, sex, weight, height and level of physical activity consistent with good health.

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7
Q

What must be taken into consideration with the EER within pregnant women and children?

A

The needs associated with the deposition of tissue or the secretion of milk at rates consistent with good health

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8
Q

What is UL?

A

Upper Level of Intake
The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increase.

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9
Q

What is AMDR?

A

Acceptable Macronutrient Distribution Range

An estimate of the range of intake for each macronutrient for individuals (expressed as per cent contribution to energy) which would allow for an adequate intake of all other nutrients whilst maximising general health outcome

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10
Q

What is SDT?

A

Suggested Dietary Target

A daily average intake from food and beverages for certain nutrients that will help in prevention of chronic diseases

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11
Q

Define Cuisine

A

The combination of foods selected on a particular basis with some reference to culinary traditions and regional foods

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12
Q

What is the only food that fulfills all humans nutritional requirements?

A

Breast milk

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13
Q

What three broad groups must be taken into consideration when specifying what dietary factors are most associated with disease?

A

Nutrients, foods and whole diets

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14
Q

What systems does bioactive food components play a role in? (Genetic and epigenetic events associated with a host of disease processes)

A 
Carcinogen metabolism
Hormone regulation
Cell differentiation
DNA Repair
Apoptosis
Cell growth cycle
Inflammatory response
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15
Q

Clinical and metabolic features other than hyperglycaemia associated with insulin resistance?

A 
Central obesity
Raised blood pressure
Dyslipidaemia
-increase triglyerides
-Low HDL
-Predominance of small, dense LDL particles
-Increased uric acid and gout
Increased plasminogen activator inhibitor (PAL-1)
NASH (non-alcoholic steatohepatitis)
Endothelial dysfunction
Inceased proinflammatory cytokines
Increased homocysteine
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16
Q

Leading cause of death in Australia?

A

CVD

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17
Q

What is the major risk factor for CVD? What percentage of CVD is contributed by it?

A

Hypertension, 42%

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18
Q

What percentage of Australia have hypertension?

A

A third of the adults, estimated 3.7 million

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19
Q

What dietary factors increase chance of type 2 diabetes?

A

Processed foods, high fat dairies, refined sugars and grains, red meats and the omitting of breakfast

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20
Q

What chemical is found in those with a lack of B vitamins and cardiovascular disease?

A

Homocysteine

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21
Q

Which dietary patterns are associated with a reduced risk of chronic disease

A
  • Consumption of the mediterranean diet patterns is associated with a reduced total mortality
  • Consumption of dietary patterns aligned with dietary guidelines is associated with reduced morbidity and mortality
  • Combined diet and physical activities associated with reduced risk of developing type 2 diabetes
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22
Q

What is the main saturate fat in meat?

A

Stearic acid

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23
Q

What is stearic acid mostly converted to? What type of molecule is it?

A

Oleic acid, a monounsaturated fat

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24
Q

What has the biggest effect on hypertension?

A

Salt

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25
Q

What is the process in the kidneys responsible for managing sodium levels?

A

The pressure-natriuresis relationship

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26
Q

What effect on the pressure-natriuresis curve does hypertension have?

A

Shifts it to the right, so that a higher level of pressure is required to excrete any given amount of salt and water

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27
Q

Food responsible for lowering blood pressure?

A

Omega-3-fatty acids

Calcium and dairy foods (threshold for effect, after results diminish)

Fruits

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28
Q

What compound in fruits are suggested to lower blood pressure?

A

Polyphenol compounds

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29
Q

What age group shouldn’t have reduced fat?

A

Young children under 2 years of age

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30
Q

What are five main components of evidence statements?

A
  1. Attributes of the body of evidence
  2. Consistency of results within a body of evidence
  3. Clinical impact from application of the guideline to the population
  4. Generalisability to the target population
  5. Applicability to various settings and contexts within the population
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31
Q

What are the attributes of evidence?

A

The quantity of evidence, determined by an evaluation of the number of studies and people studied

The level of evidence

The quality of evidence, how well the study was conducted (with respect to study samples, randomisation of interventions and measurement of outcomes)

32
Q

Define dietary assessment

A

The measurement of actual or usual food intakes over a specified period of time

33
Q

What are the five methods of assessing food consumption?

A
  • Diet history interview
  • Food records
  • 24-hour recall
  • Food frequency questionnaire
  • Short Questions
34
Q

Positives of diet history review?

A

The strengths rely on the ability to capture a diet history. It gives a narrative of sots, and allows the interviewer to obtain a broad picture of the diet, thus developing a more personal strategy.

35
Q

Negatives of diet review?

A

Mostly dependant on the skills of the interviewer, the recall ability of the interviewee, the use of props and utensils to assist recall, and the time and cost constraints of the settings in which it is used. Interviewees may also exaggerate or minimise their accounts of dietary intakes because of social-psychological factors such as a willingness to please the interviewer.

36
Q

Negatives of the 24-hour recall method?

A

Though typically it is very expensive (to conduct interviews so frequently), has recall errors (accuracy, bias) similar to the diet history interview, and it does not indicate the usual intake or determine foods that are commonly eaten by the person for the development of dietarty advice. Only if it were more frequent and took into consideration a plethora of interviews.

37
Q

How many items in an FFQ?

A

Between 30-200

38
Q

Define food consumption

A

The energy, nutrient and other substances contained in food, with values accessed through food and nutrient databses

39
Q

Positives of FFQ?

A

Inexpensive, easy to administer and analyse for large numbers of people, and provides information about the ‘usual’ dietary intake over a period of time (usually 12 months).

40
Q

Negatives of FFQ?

A

Negatives include the fact it doesn’t rely on short term memory (which is difficult for some), and sometimes confusing lumping of food groups

41
Q

Negatives of weigh food record methods?

A

Negatives are on the interviewee’s, however; as they are more likely to omit data if they are ashamed of their choices, it is too onerous, or if they lack the required utensils needed in order to properly calculate the values of data. That, or they are inherently lazy as I’ve come to see in my years as a PT.

42
Q

What are short questions?

A

Population-based surveys frequently use short questions to asses lifestyle habits, in order to identify patterns and habits quickly and easily, provide. Information that can be used to monitor the population over time, and identify potential lifestyle habits of the population.

43
Q

What are the five traditional forms of automate interviewing?

A

Telephone interviewing (CATI, TDE and IVR/ASR)

CATI - Computer Assisted Telephone Interviewing
TDE - Touchstone Data Entry (phone)
IVR - Interactive Voice Response
AVR - Automatic Speech Recognition

Face-to-Face interview

Self-administered questionnaire

44
Q

Advantages of Telephone interview via CATI?

A

Decreased interviewer bias, standardisation of the interview, and high consumer acceptant compared to paper-pen interviews

45
Q

Disadvantages of Telephone interview via CATI?

A

Interviewers sometimes complain about the rigidity of the interview

46
Q

Advantages of Telephone interview via TDE?

A

Speed of processing

User friend for people unable to read/write

47
Q

Disadvantages of Telephone interview via TDE?

A

Clarity of speech required

Equipment needs

48
Q

Disadvantages of Telephone interview via IVR/ASR? (No advantages in the book apparently)

A

Questionnaire may by overheard by others reducing accuracy of responses

49
Q

Advantages of a face-to-face interview?

A

Only small percentage (5%) record negative feelings

Prevents interviewer mistakes compared to traditional pen and paper interviews (PAPI)

Diminished number of missing data (idk, no answer)

Little difference in data quality when compared to PAPI

50
Q

How does an automated face to face interview work?

A

Uses similar technology to CATI, though is generally portable and involves face-face interviewing.

51
Q

Disadvantages of face-to-face interviewing?

A

Less privacy and increased bias in answering socially undesirable questions

Not always possible to back track and make changes

Typing skills and computer literacy

Approximately 1,500 interviews needed to balance front end and back ends costs when compared to PAPI

52
Q

Advantages of Self administered questionnaires?

A

Less affected by social desirability bias

Increased self-disclosure (wlll diminish in time as computers become more frequent)

Subjects find it engaging

Lower number of errors and missing responses

Higher degree of privacy and anonymity

53
Q

Disadvantages of Self administered questionnaires?

A

Limited populations due to computer accessibility

Eye strain

No difference in reliability and validity when compared to PAPI when used in psychology

54
Q

Method and procedure for 24 hour recall

A

Subject or caretaker recalls food intake of previous 24 hours in an interview. Quantities estimated in household measures using food models as memory aids or to assist in quantifying portion sizes. Nutrient intakes calculated using food composition.

55
Q

Method and procedure for Estimate food record

A

Record of all food and beverages ‘as eaten’ (ncluding snacks), over periods from one to seven days. Quantities estimated in household measures. Nutrient intakes calculated using food composition data.

56
Q

Method and procedure for weighed food recrd

A

All food consumed over a defined period is weight bt the subject, caretaker, or assistant. Food camples may be saved individually or as a composite, for nutrient analysis. Alternatively, nutrient intakes calculated using food composition data.

57
Q

Method and procedure for dietary history

A

Interview method consisting of a 24-h recall of actual intake, plus information on overall usual eating pattern, followed by a food frequency questionnaire to verify and clarify initial data. Usual portion sizes recorded in household measures. Nutrient intakes calculated using food composition data.

58
Q

Method and procedure for food frequency questionnaire?

A

Uses comprehensive or specific food item list to record intakes over a given period. Record is obtained by interview or self-administered questionnaire. Questionnaire can be semiquantative when subject asked to quantify usual portion sies of food items, with or without the use of food models.

59
Q

Uses and limitations of 24 hour recall method?

A

Useful for assessing average usual intakes of a large population, provided that the sample is truly representative and that the days of the week are adequately represented. Used for the international comparisons of relationship of nutrient intakes to health and susceptibility to chronic disease. Inexpensive, easy, quick, with low respondent burden so that compliance is high. Large coverage possible, can be used with illiterate individuals. Element of surprise so less likely to modify eating pattern. Single 24-h recalls, likely to omit foods consumed infrequently. Relies on memory and hence unstisfactory for the elderly and young children. Multiple replicate 24-h recalls used to estimate usual intakes of individuals.

60
Q

Uses and limitations of estimated food record?

A

Used to assess actual or usual intakes of individuals, depending on the number of measurement days. Data on usual intakes used for diet counselling and statistical analysis involving correlation and regression. Accuracy depends on the conscientiousness of subject and ability to estimate quantities. Longer time frames result in a higher respondent burden and lower cooperation. Subjects must be literate.

61
Q

Uses and limitations of weigh food record

A

Used to assess actual or usual intakes of individuals, depending on the number of measurement days. Accurate but time consuming Setting must permit weighing. Subjects may change their usual eating pattern to simplify weighing or to impress investigator. Requires literate, motivated, and willing participants. Expensive.

62
Q

Uses and limitations of dietary history

A

Used to describe usual food or nutrient intakes over a relatively long period of time, which can be used to estimate prevalence of inadequate intakes. Such information is used for national food policy development, for food fortification planning, and to identify food patterns associated with inadequate intakes. Labor intensive, time consuming, and results depend on skill of interviewer.

63
Q

Uses and limitations of food frequency questionnaire?

A

Designed to obtain qualitative, descriptive data on usual intakes of food or classes of foods over a long time period. Using in epidemiological studies for ranking subjects into broad categories of low, medium and high intakes of a specific food, component or nutrient, for comparison with the prevalance or mortality statistics of a specific disease. Can also identify food patterns associated with inadequate intakes of specific nutrients. Method is rapid, with low respondent burden and high response rate, but acuract is lower than for other methods.

64
Q

What is food monitoring and surveillance?

A

A collection of activities that involve the analysis of data from a range of sources for a specific purpose

65
Q

Who can use FNMS?

A

Governments, including regulatory agencies

Regional public health agencies and primary care providers

The food industry

Non-governmental and consumer organisations

Research and academic institutions

66
Q

Framework for a national food and nutrition monitoring system?

A

Food supply -> Food purchasing and acquisition -> Food and physical activity behaviours -> Nutritional status

67
Q

Data collected from FNMS?

A
  1. Dietary surveys
  2. Dietary intake (nutrient intake and food consumption data)
  3. Food environment
  4. Food-related practices (breastfeeding, supplement use, cooking practices and diets)
  5. Food and nutrition knowledge and attributes
  6. Educational activities (school, workforce)
  7. Food supply
  8. Food systems descriptors (availability, access, quality and safety)
  9. Biological measures
  10. Measures of nutritional status (clinical, biological)
  11. Health outcomes (diseases)
68
Q

What type of questions can be asked in short questions? What is an example of those that cannot?

A

Direct, no indirect.

Indirect are like:

Sugar, added sugars, salt

Fat, saturated fat, folate, iron, calcium

69
Q

Can diversity be asked as a question in short responses?

A

Yes, but only some indicators. This is usually reflected by an indicator based on a set f questions or comprehensive dietary assessment.

70
Q

How much more do rural areas pay for food?

A

Up to 30% more, for healthy food has become more expensive.

71
Q

What is data modelling?

A

Dietary modelling is the experimental ideal diet, used as a basis for compiling data or nutritional testing. It may be constructed to represent a ‘typical’ diet for a given population group when no consumption data for individuals is available.

72
Q

What can be used to detect protein intake as a biological measure?

A

Urinary nitrogran

73
Q

How can one assess vitamin levels?

A

Blood test

74
Q

How does one detect presence of anaemia?

A

Haemoglobin and serum ferritin, together with serum vitamin b12 and red blood cell folate concentrations

75
Q

Most prevelant food disease in Australia?

A

Camplobacter

76
Q

What is dietary modelling?

A

The use of algorithms to construct theoretical patterns of proposed dietary intake based on inputs such as the need to meet specific amounts of energy and nutrients

NUTR1023 (9 decks)

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