Diet & Exercise Advice Flashcards
What dietary factors affect diabetes risk?
insufficient fibre (NSPs) and high Saturated FAs increase risk of diabetes
What dietary factors affect risk of CVD?
Increases risk:
- Transaturated FAs
- Sodium
- Alcohol
- Myristic/palmitic acids
Decreases risk:
- Linoleic acid
- Fish/fish oils
- Fruit/veg
- Potassium
What dietary factors affect risk of cancer?
Alcohol, salt, preserved meats and aflatoxins all increase risk of cancer
What are the types of dietary advice?
Dietary Allowances - Minimum levels of essential nutrients required to prevent deficiency
Dietary Goals - National targets for speciific nutrient aimed at reducing chronic disease
Dietary guidelines - broad targets aimed at individuals e.g. 5 fruit/veg a day
Dietary reference values - Amount of energy/nutrients needed by specific pops
Types of Dietary Reference values?
Estimated Average Requirments (EAR)
Reference Nutrient Intakes (RNI) - meets the needs of nearly everyone (97.5%)
Lower Reference Nutrient Intakes (LRNI) - meets the needs of only the bottom 2.5%
Government Dietary recommendations on fat?
Total fat reduce to 35% of food energy
Sat Fat reduce to 11% of food energy
Government Dietary recommendations on carbohydrate?
Carbs should increase to >50% of food energy
Government Dietary recommendations on free (added) sugars?
Reduce to <5% of total food energy (current target is 11%)
Government Dietary recommendations on dietary fibre?
Increase to 30g per day
Government Dietary recommendations on F&V?
5 portions (400g) a day
Government Dietary recommendations on alcohol?
<5% of energy intake
Government Dietary recommendations on salt?
Adults no more than 6g per day (2.4g of sodium).
Lower values for children of different ages
