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Food and Nutrition > Dietary guidelines and nutritional assessments > Flashcards

Dietary guidelines and nutritional assessments Flashcards

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1
Q

Nutrition definiton

A

The process of nourishing or being nourished.
Also by which a living organism assimilates food and uses it for energy, growth and replacement of tissues

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2
Q

What messaging do the public currently get on nutrition in the UK

A

The Eatwell guide UK

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3
Q

What is the Eatwell guide

A

Tool used to define government recommendations on eating healthy and achieveing a balanced diet in a practical and consistent way

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4
Q

What does the eatwell guide look like

A

Plate with all the parts to a balanced diet and their proportions and food items

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5
Q

What are the individual requirements of each nutrients

A
  • Age
  • Gender
  • Level of physical activity
  • State of health
  • Those who absorb or utilise nutrients less efficiently than others
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6
Q

What does DRV stand for

A

Dietary Reference Values

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7
Q

What are DRVs

A

Estimated dietary requirements for groups of the population in the UK

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8
Q

What does SACN stand for

A

Scientific Advisory Commitee on Nutrition

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9
Q

What are the 3 types of DRV estimates

A
  • EAR
  • RNI
  • LRNI
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10
Q

What does EAR stand for

A

Estimated Average Requirements

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11
Q

What are EARs

A

Estimate of the average requirement of a nutrient used for energy

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12
Q

What does RNI stand for

A

Reference Nutrient Intake

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13
Q

What are RNIs

A

The amount of nutrients that is enough to ensure that the needs of all the group are being met

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14
Q

What does LRNI stand for

A

Lower Reference Nutrient Intakes

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15
Q

What are LRNI

A

The amount of a nutrient that is enough for only the small number of people who have low requirements (2.5%)

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16
Q

Where do LRNI, EAR and RNI sit on a bell curve

A

LRNI = Left
EAR = Middle
RNI = Right

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17
Q

How to use DRVs

A
  • Assesses diets of a group
  • Assess diets of individuals
  • Prescribe diets/Food supply
  • Labelling purpose
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18
Q

What are the limitations of DRVs (3)

A
  • Only applies to healthy people
  • Lack of consistency in different countries
  • May not apply if deficiencies/excess exist
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19
Q

Why is there a lack of consistency (3)

A
  • Different terminologies
  • Different age group cut offs
  • Different recommendations
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20
Q

Nutritional assessments definition

A

Used to assess nutritional status

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21
Q

What does the ABCD of nutritional status stand for

A

A = Anthropometric
B = Biochemical
C = Clinical
D = Dietary

22
Q

ABCD involves understanding of

A
  • Past (Genetic factors)
  • Present (Current eating behaviours)
  • Future (Capacity for growth and recovery)
23
Q

Anthropometric definitions

A

Measurements of the human body in terms of dimensions of bone, muscle, and adipose tissue

24
Q

Anthropometric measurements

A
  • Height
  • Weight
  • BMI
  • Weight changes
  • Body composition
25
Q

Biochemical definitions

A

Changes in biochemical markers are used to determine if nutrition interventions are effective, control of medical conditions

26
Q

Biochemical measurements

A
  • Blood and urine samples
  • Blood- Plasma, cells or serum provides a lot of info
  • Urine- Excretion of water-soluble nutrients
  • Other- bone marrow biopsies, radiographic examination
27
Q

Clinical measurements

A
  • History provide clues about nutritional status
  • Used to detect changes in external appearance of body
  • Clinical examination can include; hair, face, eyes, mouth, tongue, gums, glands, skin, nails, and bone
28
Q

Dietary measurements

A
  • Energy requirements
  • Eating patterns
  • 24 hour recall
  • Food Frequency Questionnaire (FFQ)
  • Diet record/food diary
  • Weighed Dietary Record
29
Q

What are the 4 factors affecting nutritional status

A
  • What we EAT
  • What we ARE
  • What we CAN DO
  • What we PASS
30
Q

What we EAT

A

Diet consumption including water content

31
Q

What we ARE

A

Body composition

32
Q

What we CAN DO

A

Functions of the body and cells

33
Q

What we PASS ON

A

Epigenetics (genes we inherit and pass down)

34
Q

What do we do with the nutritional status measurements

A
  • Promote healthy diets
  • Evidence for action
35
Q

Dietary assessments

A

To assess and monitor food and nutrition intake

36
Q

What are the limitations of dietary assessments

A
  • Subjective
  • Objective
37
Q

24 hour recall

A

Recall a list of foods and drinks consumed over the previous 24-hour period, Including quantities, method of preparation and the time of consumption

38
Q

Advantages of 24 hour recall

A

+ Low level of participant commitment
+ Inclusive of illiterate participants
+ Quick and Inexpensive
+ Can be repeated

39
Q

Disadvantages of 24 hour recall

A
  • Does not gain day to day variation
  • Memory errors
  • Quantification of portion sizes may be difficult
  • Not representative of habitual diet
  • Subjects talk a good diet
  • Interviewer bias
40
Q

Food diary

A

Individual weigh and record all food and drink consumed over a period

41
Q

Advantages of a food diary

A

+ Doesn’t rely on the individual memory
+ Exact portion sizes
+ Detailed description
+ Assess actual dietary intake
+ Cross cultural comparability

42
Q

Disadvantages of a food diary

A
  • Many days of recording
  • Recording may become less accurate
  • Time consuming
  • Individuals may alter their habitual diet
  • Weighing foods eaten away from home can be hard
43
Q

Food Frequency Questionnaire

A

A list of foods gives an indication of the typical frequency of consumption and amount consumed over a recent period

44
Q

Advantages of a Food Frequency Questionnaire

A

+ Large scale surveys
+ Assessed habitual consumption
+ Can be designed to focus on foods of interest
+ Existing FFQs can be modified

45
Q

Disadvantages of a Food Frequency Questionnaire

A
  • Relies on memory
  • Provides estimation
  • Bias due to over reporting or under reporting
  • Ethnic differences may not be captured
  • No indication of patterns
46
Q

Diet history

A

Assesses the subject’s usual nutrient intake including seasonal changes through questions

47
Q

Disadvantages of diet history

A
  • Lengthy interview process
  • Requires highly trained interviewers
  • Tend to overestimate
  • Requires cooperative responders
48
Q

Why do people under report in food diary

A
  • Memory
  • Mindless eating
  • Social desirability bias
  • Poor perception of portion sizes/measurements
  • Dishonesty
49
Q

Biochemical markers

A

These are used to estimate nutritional status and are a useful tool in investigating the amount of specific nutrients in an individual’s diet.

50
Q

What are the considerations when choosing a method

A
  • What you want to measure
  • Estimated or actual food
  • Period of time
  • Intake of specific nutrient/food
  • Frequency of composition
  • Diet pattern

Food and Nutrition (10 decks)

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