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IBMS SR > Concept of a balanced diet (including dietary reference values, energy requirements, BMR, etc) Concept of a balanced diet (including dietary reference values, energy requirements, BMR, etc) > Flashcards

Concept of a balanced diet (including dietary reference values, energy requirements, BMR, etc) Concept of a balanced diet (including dietary reference values, energy requirements, BMR, etc) Flashcards

i) Describes what is meant by a nutritionally adequate (balanced) diet ii) Appreciate how dietary advice is communicated to the public iii) Appreciate the importance food and supplement labelling iv) Appreciate food energy and energy requirements In addition: learning without spoon feeding – a gentle introduction.

1
Q

what is an adequate diet

A

one that includes proteins fats carbs vitamins and minerals in adequate amounts and in the correct proportions

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2
Q

what does a adequate diet promote

A 
Optimal body function (including development, growth and repair)
Freedom from infection
Disease resistance
Effectives of medical treatment
Longevity
Quality of life
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3
Q

what do dietary requirements depend on

A 
gender,
age,
pregnancy/lactation,
levels of physical activity,
disease
genetic background.
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4
Q

what diseases has diet been linked to

A 
Cancer
Heart disease
Diabetes
Hypertension
Strokes
Caries, periodontal disease & oral mucosa problems
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5
Q

what does diet impact

A

oral health and is a major factor in craniofacial development, caries
progression, and the maintenance and repair of the periodontal and oral mucosal
tissues. Diet can impact on recovery after trauma (e.g. illness, accidents,
surgery)

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6
Q

what are diseaes of affluence

A

super abundance of refined sugars, salt and fats in our diets and the
reduction of other components such as fibre

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7
Q

what diseases occur in underdeveloped countries

A

diseases of deficiency

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8
Q

what model does the US dept of agriculture(USDA) use to educate the public about balanced healthy diets

A

one that has steps and different colours for every food group called mypyramid

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9
Q

what does does UK use to show the public about balanced healthy diets

A

the balance of good health- plate structure types of foods and the proportion in which they should be eaten to have a well balanced healthy diet.

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10
Q

what are the governments 8 tips for eating healthily

A
  1. Base your meals on starchy foods
  2. Eat lots of fruit and veg
  3. Eat more fish
  4. Cut down on saturated fat and sugar
  5. Try to eat less salt – no more than 6g a day
  6. Get active and try to be a healthy weight
  7. Drink plenty of water
  8. Don’t skip breakfast
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11
Q

what does DRV stand for

A

dietary reference values

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12
Q

what can happen if we have too little of a nutrient

A

deficiency

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13
Q

what can happen if we have too much of a nutrient

A

may be toxic

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14
Q

how do we work out the ideal of nutrients for individuals

A

by experimenting and often differs per country too

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15
Q

why do recommended values need to be set

A

so no one suffers effects of inadequacy or toxicity

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16
Q

what are DRV

A

estimates of the energy and nutrients needed bud ifferent groups of healthy people

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17
Q

who were DRV set by

A

committee on medical aspects of food and nutrition policy (COMA)

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18
Q

when were DRV set

A

1990s early

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19
Q

what is the estimated average requirement

A

it is the level of nutrient set to satisfy 50% of the population- therefore around 50% will need less and around 50% will need more

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20
Q

what measurement is derived from the EAR

A

THE REFERENCE NUTRIENT INTAKE (rni)

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21
Q

what is the reference nutrient intake derived from

A

the estimated average requirement

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22
Q

how do we satisfy most the population without causing harm

A

by hvaing max and minimum values 2+- the standard deviation values of the EAR

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23
Q

how do we protect people from harm in regards to the reference nutrient intake

A

also have it 2+- the standard deviation

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24
Q

what is the reference nutrient intake also known as

A

the recommended daily allowance

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25
Q

what is the LRNI

A

THE LOWER REFERENCE

NUTRIENT INTAKE

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26
Q

describe the LRNI

A

two standard deviations below the ear- a value with only meets around 2.5% of the population

27
Q

how are drv based

A

by probability

28
Q

what scale should be used when assessing the dietary intake of a group

A

the RNI

29
Q

what happens to individuals the nearer their intake is to the RNI

A

the less probable it is that they will have inadequate intake

30
Q

what happens to individuals the nearer their intake is to the LRNI

A

the more probable it is that some individuals are not achieving adequate intakes

31
Q

how is DRV information provided to the consumer

A

nutrition data- energy content in kJ and Kcal and protein fat and carb intake
optionally include- sugars saturates fibre sodium unsaturated fats and cholesterol

32
Q

what is energy content measured in

A

kJ or kcal

33
Q

what is protein fat and carbohydrate measured in

A

grams

34
Q

what are nutritional values given in

A

per 100g or 100ml of food

35
Q

what might also be shown on nutritional labels

A

guideline daily amounts GDA

36
Q

what is energy Guidline daily amount derived from

A

the estimated average requirement

37
Q

who does the guideline daily amount refer to

A

for men and women between the age of 19-50

38
Q

how many cals should women eat a day

A

2000kcal

39
Q

how many cals should men eat in a day

A

2500 kcal

40
Q

what are the fat and saturates GDA based on

A

the dietary reference values by the DoH

41
Q

how much salt is recommended per day

A

6g

42
Q

do children have GDAs

A

no

43
Q

who recommended that only 6g of salt should be eaten a day

A

COMA

44
Q

what do we use energy for

A

thermic effect on food 10%
physical activity 30%
BMR( basal metabolic rate) 60%

45
Q

what does energy requirement depend on

A

mainly physical activity

46
Q

what does energy requirement depend on

A

gender
age
pregnancy/lactation
genetic background

47
Q

how much does basal metabolic rate vary between individuals

A

+-25%

48
Q

how much energy does 1 cal contain

A

4.2 kJ

49
Q

what does 1kcal mean

A

1000 calories

50
Q

what is equal to 1 Calorie

A

1000 calories( be careful of the upper case C in 1 Calorie)

51
Q

what is included in basal metabolic rate

A

heart beat
inflating lungs
maintaining ion gradients
synthesising bio molecules

52
Q

what is the recommended protein intake

A

15%

53
Q

what is the recommended fat intake

A

35%

54
Q

what is the recommended carbohydrate intake

A

50%

55
Q

how much protein do we actually eat

A

around 17%

56
Q

how much carbohydrate do we actually eat

A

around 48%

57
Q

how much fat do we actually eat

A

around 35%

58
Q

how much percentage should alcohol contribute

A

not more than 5%

3% in carbs and 2% in fats

59
Q

how is excess energy stored

A

as fat in adipose tissue

60
Q

when is energy balance achieved

A

when body weight remains constant

61
Q

how many males were overweight in the national diet and nutrition survey

A

41% of males

62
Q

how many females were overweight in the national diet and nutrition survey

A

33%

63
Q

how many males were obese in the national diet and nutrition survey

A

25%

64
Q

how many males were obese in the national diet and nutrition survey

A

20%

IBMS SR (38 decks)

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