Food Systems, Guidelines, NRV's and Burdens Flashcards
Food is a Human Right Even …..
during conflict, war, at all times
What is a Food System
they are changing and complicated, and has 3 main groups
- environment
- preparation
- socioeconomic
Parts of a Food System Diagram
Drivers (at different levels)
Components (supply chains, environment and individual factors)
Outcomes
- diet is only a small part of it
Nutrition
is the intake of food considered in relation to the body’s dietary needs.
The act or process of being nourished
Obtaining foods necessary for health and growth
Malnutrition
is bad (use to be known as under) nutrition
this is when people are starving and leads to them being stunted and wasted
Stunted
Not reaching max height
Wasted
Being very skinny
Overnutrition
to much food
leads to obesity and overweight
Double Burden of Malnutrition (2)
when countries, households and individuals are impacted by both malnutrition and obesity.
this occurs more so in low income countries
Amount of low/middle class Countries impacted by the Double Burden of Malnutrition
1/3
Micronutrient Deficiency
no enough of a micronutrient
The Triple Burden of Malnutrition
When all 3 of, undernutrition, obesity and microdeficiences occurs
Global Burden of Disease (GBD)
is a study that provides a wide picture of mortality and disability across countries, age, age and sex.
this is an important study as it is huge so has power in numbers, this allows you to compare and get a good perspective
GBD Countries and Disease Numbers
200 countries
350 disease
Diet is the ___ highest risk group contributing to GBD
3rd
Food Contains what 6 Nutrients
Water
Carbohydrates
Lipids
Proteins
Vitamens
Minerals
Nutrients Defintion
are molecules found in food and beverages needed by the body for energy, growth, development and reproduction
CMNN Stands for
Communicable, maternal, neonatal, nutritional disease
Non-Communicable Disease (NCD) and it’s 3 leading causes of Death
chronic disease
1. Heart Disease
2. Stroke
3. Chronic Pulmonary Disease
Modifiable vs Non Modifiable Risk Factors
Modifiable risk factors are things you can change eg. diet, sleep
Non-Modifiable risk factors are things you can’t change eg. sex, age and genetics
DALY
Disability Affected Life Year (one year lost of life)
3 Main causes of Death from the Diet
- High Sodium (CVD)
- Low in Wholegrain’s (CVD)
- Low in fruits (CVD)
Burden of Proof
When a star rating out of 5 is assigned to show the link between a risk and the outcome.(5 =stronger)
- The strength of the relationship between the health risk and outcome
- the strength of evidence for the relationship
increasing the evidence increases the strength of the relationship
eg. string has a strong relationship but with only one strand of string there isn’t much evidence. but by have lots of evidence this makes the string even stronger.
Who/What are Food Guidelines for
health professionals, and to recommend what to and not to eat
NZ Food Guideline
has 3 statement
- eating
- body weight
- activity
links to science and PA
Eat Lancet Diet
good for planet and people
Score out of 14
Healthy Eating Index
max score = 100
Macronutrients
- provide energy
- eaten in large amounts
4 types - fat
- carbs
- protein
- alc
Atwater Factors
carbs - 17kJ/gram
protein - 17 kJ/gram
fat - 37 kJ/gram
alc - 29 kJ/gram
Energy Calc
energy = macronutrient (g) x atwater factor)
Proportion of Energy Calc
% = (macronutrient g x (atwater factor)/total energy
x100
Macronutrients AMDR
carbs - 45-65%
protein - 15-25%
fat - 20-35%
alc - -
Nutrient Reference Values (NRVs) Apply To …
apply to 97-98% of health people
EER
estimated energy requirement
EAR
estimated average requirement
UI
upper limit
RDI
recommend daily intake
AI
adequate intake
Graph
average then put 2SD of either side and this is where 95% of the population will sit
recommended intake it at 97% (RDI = EAR + 2SD)
UI is more that the RDI
