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NUTR2003 > Lecture 1: > Flashcards

Lecture 1: Flashcards

1
Q

Guideline 1: To maintain a healthy weight, _______ and choose amounts of _____ to _____

A

Be physically active

Nutritious foods and drinks

Meet your energy needs

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2
Q

Guideline 2: Enjoy a wide variety of nutritious foods from what five food groups?

A

Vegetables

Fruit

Grain

Lean meats, poultry, +other proteins

Dairy (milk yogurt, and cheese)

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3
Q

Guideline 3: Limit intake of (4 items)

A

Saturated fats

Added salt

Added sugar

Alcohol

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4
Q

Guideline 4:

A

Encourage, support and promote breastfeeding

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5
Q

Guideline 5:

A

Care for your food; prepare and store it safely

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6
Q

Food based dietary guidelines aim to fulfill? (4 aims)

A

Health and wellbeing

Equity

Sustainability

Country Specific

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7
Q

Estimated Average Requirement (EAR)

A

A daily nutrient level estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group

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8
Q

Recommended Dietary Intake (RDI)

A

The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group

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8
Q

Adequate Intake (AI)

A

The average daily nutrient intake level based on observed or experimentally-determined approximations or estimates of nutrient by a group (or groups) of apparently healthy people that are assumed to be adequate

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9
Q

Estimated Energy Requirement

A

The average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity, consistent with good health

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10
Q

Upper Level of Intake (UL)

A

The highest average daily nutrient intake level is likely to pose no adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increases

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11
Q

Acceptable Macronutrient Distribution Range

A

The ADMR is an estimate of the range of intake for each macronutrient for individuals (expressed as per cent contribution to energy), which would allow for an adequate intake of all the other nutrient whilst maximising general health outcome

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12
Q

Suggested Dietary Target (SDT)

A

A daily average intake from food and beverages for certain nutrients that may help in prevention of chronic disease. Average intake may be based on the mean or median depending on the nutrient available data

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13
Q

Fundamental concepts of Nutrition

A

Nutrition is the study of foods, their
nutrients & other chemical constituents, &
the effects of food constituents on health.

  • Nutrition affects many dimensions of health
    & can generally be modified to improve
    health outcomes
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14
Q

Nutrition principles (9)

A
  1. Food is a basic need of humans.
    - Food security—having access at all times to sufficient supply of safe, nutritious foods.
    - Food insecurity—limited or uncertain availability of safe, nutritious foods
    - About 5% of Australian adults are food insecure, higher in younger age, female
  2. Foods provide energy, nutrients, and other substances needed for growth & health.
  3. Health problems related to nutrition originate within cells
  4. Poor nutrition can result from both inadequate and excessive levels of nutrient intake.
  5. Humans have adaptive mechanisms for managing fluctuations in food intake.
  6. Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes.
  7. Some groups of people are at higher risk of becoming inadequately nourished than others.
  8. Poor nutrition can influence the development of certain chronic diseases
  9. Adequacy and balance are key characteristics of a healthy diet.
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15
Q

The role of Nutrition in Public Health?

A

In public health nutrition, we try to bring population-wide perspectives to the relationship between food and health.
* For this, we consider
- Different settings
- Various strategies
- A range of approaches
…And work with identified communities, subpopulations and populations, with special attention to underserved or vulnerable groups.

16
Q

What is the lifecourse perspective?

A

We are interested in understanding the role of food and nutrition at different stages of the lifespan:
1 the pre-conception period
2* pregnant and lactating women
3* the foetal stage
4* infancy
5* toddlers and pre-schoolers
6* school-age children
7* adolescents
8* adults, and
9* older adults.

16
Q

Influences on food intake based on the ecological framework? (macro, phys envir, social, individual)

A
  • Socio-economic, cultural and environmental factors that influence our living
    conditions: the food chain, accessibility to shops and outlets, housing situation- facilities
    to cook and eat, poverty, education approach and level
  • Social and community networks: food culture, social norms, informal learning: cooking
    & food skills
  • Individual lifestyle factors: knowledge and skills for cooking, individual taste and
    preference
  • Variation in these =Inequalities in opportunity for health through good nutrition

These in turn influence:
* INEQUALITIES: - Variations in opportunity for health through nutrition
* FOOD SUPPLY:
- Food security: Sustainability, quality, safety, climate
- Food Poverty: deprivation, affordability, availability and accessibility
* CONSUMPTION
- Health problems related to the excessive intake of quantity of the habitual diet- energy-dense, high fat, high sugar, high salt,
- Health problems related to the inadequate quantity and quality of the habitual diet- low fibre, micronutrients

17
Q

Factors impacting nutrient needs for the individual

A
  1. Age
  2. Body size
  3. Gender
  4. Genetic traits
  5. Growth
  6. Illness
  7. Lifestyle habits
  8. Medications
  9. Pregnancy and lactation
18
Q

energy (energy out)

A

Energy expenditure: basal metabolic activities, physical activity, thermic effect of food and adaptive thermogenesis.

19
Q

6 categories of nutrients

A
  1. Carbohydrates: Chemical substances in foods that consist of a single sugar molecule or multiples of sugar molecules in various forms. Sugar and fruit, starchy vegetables, and whole-grain products are good dairy sources/.
  2. Proteins: chemical substances in foods that are made up of chains of amino acids. Animal products & dried beans are examples of protein sources.
  3. Fats (lipids): components of food that are soluble in fat but not in water. They are more properly referred to as “lipids”. Most fats are composed of glycerol attached to 3 fatty acids. Oil, butter, sausage, avocado are examples of rich sources of fats.
  4. Vitamins: 13 specific chemical substances that perform specific functions in the body. Vitamins are present in many foods and are essential components of the diet. Vegetables, fruits and grains are good sources.
  5. Mineral: In the context of nutrition, minerals consist of 15 elements found in foods that perform particular functions in the body. Milk, dark leafy vegetables and meat are good sources of minerals.
  6. Water: an essential component of the diet provided by food and fluid.
20
Q

What is the recommended intake level of carbs?

A

45-65% ofcalories
240-300g/day
Added sugar: 10% or less of calories
21-35g fibre/day females
30-38g/fibre/day males

21
Q

What is the recommended intake of protein?

A

Recommended intake - 10-35% of calories (95-120g)

22
Q

Roles of protein in the body

A
  • Building materials for growth and maintenance
  • As enzymes and some hormones
  • Regulates fluid balance
  • Regulates acid-base balance
  • Transporter
  • Antibodies
  • Provides energy
23
Q

Protein: recommended intake

A

*0.75g/kg for adult women
*0.84g/kg for adult men
*Around 1g/kg for pregnant and breastfeeding women, and for men and women over 70 years.

24
Q

What are the 5 functions of fat in the body?

A
  1. Insulation
  2. Structural component
  3. Functional roles in metabolism
  4. Fat-soluble vitamins - fat is vehicle for intake & absorption
  5. Flavour & palatability in foods.
25
Q

What is the difference between food security and food insecurity?

A
  • Food security—having access at all times to sufficient supply of safe, nutritious foods.
  • Food insecurity—limited or uncertain availability of safe, nutritious foods
  • About 5% of Australian adults are food insecure, higher in younger age, female
26
Q

Socio-economic, cultural and environmental factors that influence our living conditions

A

the food
chain, accessibility to shops and outlets, housing situation- facilities to cook and eat, poverty, education
approach and level

27
Q

examples of Social and community networks that influence food intake?

A

food culture, social norms, informal learning: cooking & food skills

28
Q

Individual lifestyle factors influencing food intake?

A

knowledge and skills for cooking, individual taste and preference

28
Q

Nutrition principles

A
  1. Health problems related to nutrition originate within cells
  2. Poor nutrition can result from both inadequate and excessive levels of nutrient intake
  3. Humans have adaptive mechanisms for managing fluctuations in food intake
  4. Malnutrition can result from poor diets and from disease states, genetic factors, or
    combinations of these causes
  5. Some groups of people are at higher risk of becoming inadequately nourished than others
  6. Poor nutrition can influence the development of certain chronic diseases
  7. Adequacy and balance are key characteristics of a healthy diet
29
Q

Protein Energy Malnutrition

A

Protein Energy Malnutrition
* Marasmus
* Kwashiorkor
* Wernicke-korsakoff syndrome

30
Q

Overconsumption

A
  • Weight control
  • Heart disease
  • Cancer
  • Adult bone loss (osteoporosis)
  • Kidney Disease
30
Q

Fats Recommended intake

A

20-35% of calories from fat, limiting unhealthful fats
as much as possible (60 – 80g)
<10% from saturated fat
<1% trans fats

31
Q

Alcohol

A

Fermented carbohydrate - product of the metabolism of sugar by yeast.
Contributes to dietary energy (7kcal/g)
Metabolism occurs in the liver
Can cause dehydration, increases the heart rate, promotes peripheral vasodilation & alters
judgement.
Excess alcohol consumption - physical & social problems & can cause thiamine deficiency.

31
Q
A
32
Q
A

NUTR2003 (15 decks)

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