Lecture 1: Flashcards
Guideline 1: To maintain a healthy weight, _______ and choose amounts of _____ to _____
Be physically active
Nutritious foods and drinks
Meet your energy needs
Guideline 2: Enjoy a wide variety of nutritious foods from what five food groups?
Vegetables
Fruit
Grain
Lean meats, poultry, +other proteins
Dairy (milk yogurt, and cheese)
Guideline 3: Limit intake of (4 items)
Saturated fats
Added salt
Added sugar
Alcohol
Guideline 4:
Encourage, support and promote breastfeeding
Guideline 5:
Care for your food; prepare and store it safely
Food based dietary guidelines aim to fulfill? (4 aims)
Health and wellbeing
Equity
Sustainability
Country Specific
Estimated Average Requirement (EAR)
A daily nutrient level estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group
Recommended Dietary Intake (RDI)
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
Adequate Intake (AI)
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
Estimated Energy Requirement
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
Upper Level of Intake (UL)
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
Acceptable Macronutrient Distribution Range
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
Suggested Dietary Target (SDT)
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
Fundamental concepts of Nutrition
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
Nutrition principles (9)
- 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 - Foods provide energy, nutrients, and other substances needed for growth & health.
- Health problems related to nutrition originate within cells
- Poor nutrition can result from both inadequate and excessive levels of nutrient intake.
- Humans have adaptive mechanisms for managing fluctuations in food intake.
- Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes.
- Some groups of people are at higher risk of becoming inadequately nourished than others.
- Poor nutrition can influence the development of certain chronic diseases
- Adequacy and balance are key characteristics of a healthy diet.