Current Dietry Advice

Question 1

calories (goal and effect on health)

Answer 1

Average diet to be lowered by 120 kcal a day.
Calories(energy)if not used up are converted by the body and stored under the skin as a layer of fat. This increases body weigh leading to weight gain and obesity. If you are overweight this can cause joint pain, tiredness and increase your risk of developing CHD, Type 2 Diabetes and bowel disease

Question 2

fruit and veg (goal and effect)

Answer 2

Increase to at least 400gper person per day
Fruit and vegetables are high in antioxidant vitamins. These ward of free radicals so reduce the risk of developing certain types of cancers.Fruit and vegetables are high in fibre so promote a feeling of fullness.They are low in sugar/salt/calories so can prevent dental caries, hypertension, obesity and constipation

Question 3

oily fish (goal and effect)

Answer 3

Oil rich fish consumption to increase to 140g per week
Low in sugar/salt/calories so can prevent dental caries, hypertension, obesity, constipation. Source of EFA e.g. omega 3 and omega 6 which reduces risk of CHD and cancer

Question 4

red meat (goal and effect)

Answer 4

Intake of red and processed meat to be pegged at around 70g per person per day
Red meat contains a lot of fat which is a concentrated source of energy. If this is not used during activities it will be stored as fat in the body putting you at increased risk of obesity. Reducing red and processed meat intake reduces the risk of obesity.

Question 5

Fats (goal and effect)

Answer 5

Intake in saturated fat to reduce to no more than 11% food energy
Fat is a concentrated source of energy. If this is not used during activities it will be stored as fat in the body. High levels of fat in the liver, heart and other organs can increase the risk of developing cancers as well as putting you at increased risk of obesity and CHD. Reducing fat intake reduces the risk of obesity.

Question 6

Free sugar (goal and effect)

Answer 6

Intake of free sugar to reduce to less than 5% of food energy
Free sugars are added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices. These provide a rich source of energy which if not used is stored as fat and can increase the risk of obesity. Free sugars are linked to high rates of obesity, tooth decay and Type 2 Diabetes.

Question 7

Salt (goal and effect)

Answer 7

Intake of salt to reduce to 6g per day
Too much salt can cause plaque to build up on the artery walls increasing high blood pressure. This can increase the risk of blood clots or blockages in the arteries which can lead to a stroke.

Question 8

Fibre (goal and effect)

Answer 8

Increase to 30g per day
High in NSP, low in sugar/salt/calories so can prevent dental caries, hypertension, obesity, constipation, bowel disease

Question 9

Total CHO (goal and effect)

Answer 9

Increase to 50% of food energy
High in energy and high in NSP if wholemeal varieties are eaten.
Starchy carbs give feeling of fullness so can reduce snacking on fatty sugary foods so will reduce the risk of obesity.
If too much carbohydrate is consumed this will increase the risk of overweight/obesity.