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sph2104 > Dietary requirement > Flashcards

Dietary requirement Flashcards

1
Q

What type of errors could e made when measuring daily dietary intake?

A

Error in coding, error in data collection, error in database

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2
Q

What are the four methods of measuring dietary intake?

A

Food Disappearance method
Household surveys
24hour recall
Duplicate portion method

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3
Q

Describe food disappearance method

A

Provide a pattern of food supply during a specific period of time
Food available = Supply - utilization for other purposes

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4
Q

Describe Household survey

A

Enquire about food purchased by household over a fixed period of time

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5
Q

What are the advantages and disadvantages of household survey?

A

Cheap so many countries do
Detailed info on what type of food being eaten

Disadvantage: distribution within the family is not stated

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6
Q

Describe Diet records

A

Record what you eat on the spot

Do this for multiple days (3-7 days)

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7
Q

What are the advantages and disadvantages of Food diary?

A

Adv- Less reliance on memory and food described fully described
Disadv- may alter food intake
Selection bias - only motivated participants provide more detailed reports
Less applicable to certain populations like those with low literacy
Hard to code

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8
Q

How to overcome the disadvantages?

A

Train participants for more details
review diary
photograph the food

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9
Q

What does AMPS stand for?

A

Automated multiple pass method

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10
Q

Describe automated multiple pass method

A
  1. Quick list
  2. Forgotten food
  3. Date and time
  4. Detail
  5. Final probe
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11
Q

What are the advantages and dis of 24 hour recall?

A

Adv - does not require literacy
Less participant burden

Disadv - long term memory required
Social desirability bias
Coding is expensive

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12
Q

What does TADA stand for?

A

Technology Assisted Dietary Assessment

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13
Q

What are the advantages and disadvantages of TADA?

A

Adv - no reliance on memory

Disadv - food may not be in the database, difficult to assess portion size, milk may be full fat or reduced fat, etc

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14
Q

What is Food Frequence Questionaire about?

A

ask the frequency of consumption of a specified food over a defined period of time

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15
Q

What should be in the food list?

A

majority
nutrient of interest (important contributors)
variance in the intake

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16
Q

What are the advantages and disadvantages of FFQ?

A

Advantages - provide long term intake

  • reduced cost
  • feasible to administer in a large type of setting

Dis - not accurate
-longer development time cuz it can be population specific

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17
Q

Application of FFQ

A

FFQ is only good for intervention (monitoring compliance)

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18
Q

Describe duplicate portion method.

A

for detecting chemicals and pesticide in the food.

participants record what they eat like in the food diary but now they also have to place a duplicate portion of the food or beverage in the container. This will be homogenized and analysed.

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19
Q

Describe Dietary Reference Intake

A

set of recommendations for ddaily nutrient intake

they are developed to meet nutrient requirements

20
Q

What are different global terminology?

A 
Dietary Reference Intake - US
Dietary Reference Values -UK
Nutrient Intake values -UN
Nutrient Reference Value -Australia
Reference value of nutrient supply -Germany
21
Q

What are the 3 key concepts?

A

nutrient requirements should be generally met over time
nutrient requirement vary across people/ age-life-stage group
more is not better

22
Q

What are the different types of DRI?

A 
Based on requirement
EAR - estimated average requirement
RDA - recommended daily allowance
Based on intake
AI - Adequate intake
AMDR - acceptable macronutrient distribution range

Toxicity
UL - tolerable upper intake level

23
Q

Define Estimated average requirement

A

Median usual intake value that is estimated to meet the requirement half the healthy individuals in a life stage and gender group.

50% chance of meeting the requirement and 50% chance of not meeitng the requirement

24
Q

Draw the graph for EAR

A

draw

25
Q

Describe RDA

A

daily dietary nutrient intake level that is sufficient to meet the nutrient requirements of nearly all (97 to 98%) of healthy individuals

26
Q

LEvel of intake for which the risk of inadequacy would be 2-3%. T or F

A

True

27
Q

Describe Adequate Intake (AI)

A

nutrient intake of healthy population

28
Q

Describe UL

A

highest avg daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the population

29
Q

Draw the graph with RDA, EAR and UL

A

draw

30
Q

Describe EER

A

maintain energy balance in a healthy adult

31
Q

Describe Acceptable Macronutrient Distribution range

A

range of intakes for a particular energy source that is associated with a reduced risk of chronic diseases while providing adequate intakes of essential nutrients

32
Q

What are the AMDR ranges for carbs, protein and fats?

A

Carbohydrates - 45 to 65%
Protein - 20 to 35%
Fats -10 to 35%

33
Q

If usual intake is at or above the RDA, intake is likely to be adequate/inadequate? What percentage is the risk?

A

adequate, low risk

34
Q

If usual intake is at or below EAR, intake is likely to be adequate/inadequate? What percentage is the risk?

A

intake need to be improved, at risk of inadequacy

35
Q

If usual intake is between RDA and EAR, intake is likely to be adequate/inadequate? What percentage is the risk?

A

need to be improved

36
Q

If usual intake is at or above AI, intake is likely to be adequate/inadequate?

A

adequate

37
Q

If usual intake is below AI? intake is likely to be adequate/inadequate?

A

No conclusion because AI is derived from intake not requirement

38
Q

If usual intake exceeds UL, what does it mean?

A

Potential risk of adverse effects

39
Q

Which DRI/s are suitable for dietary evaluation of groups?

A

EAR - percentage of group with inadequate intake
AI - mean intake at this level or above indicate low prevalence of inadequacy
UL - percentage of people who are-risk

40
Q

What are daily values in food labels based on?

A

RDa or AI (daily allowance)

41
Q

Name 5 singapore labelling requirement

A 
Name and description
Ingredient
Declaration of foods that may cause hypersentivity
Weight, manufacturer info
Edible oils and fats
42
Q

Nutritional label is not required when Healthier choice symbol is present. T or F

A

False

43
Q

What are the 4 purposes of population dietary surveilance?

A

highlight problem areas (P)
identify vulnerable populations (V)
further research (R)
progress of trends towards recommendation (P)

44
Q

What is the name of the organization in Uk and Singapore that deals with national surveys?

A

NDNS- national diet and nutrition survey

SG- National Nutrition Survey

45
Q

State 5 design considerations

A

Data accuracy (4-day food diary was preferred cuz can just give participants the diary)
Response rate (it will affect how representative the sample is)
sample (Need to boost samples)
Flexibility (may take a long time and populations are dynamic)
Budget

46
Q

Give 3 strategies to increase response rate

A

Personalised dietary feedback
Experienced interview
attractive incentive

sph2104 (10 decks)

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