Lecture 1 Course overview and introduction to nutrition

Question 1

Physical activity has two key features:

1. it increases the rate of?
2. increases the rate of fluid through?

Answer 1

energy expenditure

sweat

Question 2

What are the three functions of nutrients

Answer 2

Promotion of growth and development

provision of energy

Regulation of metabolism

Question 3

Categories of nutrients

Macronutrients:

Micronutrients:

Micronutrients are consumed in less than 1g/day

Answer 3

Carbohydrate
Fats
Protein
Water

Vitamins
Minerals
Trace elements

Question 4

non-essential nutrients:

Answer 4

can be synthesized within the body from precursors

Question 5

Essential nutrients:

Essential nutrients are required in the diet for:

absence of essential nutrients can cause:

Answer 5

cannot be synthesized in the body. Body must obtain these from the diet

growth, health, and survival

deficiency, disease, and ultimately death

Question 6

Conditionally essential nutrients are:

Conditionally essential nutrients must be supplied_______ to specific populations that do not synthesize them in adequate amounts:

Deficiency in this can be the result of a defect in the synthesis of a certain _______ or an increased ____ _____ ______

Answer 6

nutrients that are normally not essential but become essential under certain conditions

exogenously

nutrients, need of that nutrient

Question 7

2019 Canada’s Food guide:

General person carbs/fats/protein intake:

Answer 7

Have plenty of fruits and vegetables, eat protein food, eat whole grain foods, make water your drink of choice

45-65% carbohydrate

20-35% fats

10-35% protein

Question 8

RDA: Recommended dietary allowance

You can only set an RDA if you have a ______

If you don’t have an ______, this is when you set an AI

Answer 8

The average daily intake level that is sufficient to meet the nutrient requirement of nearly all healthy people (97 to 98) percent

EAR

EAR

Question 9

AI: Adequate Intake

Answer 9

A recommended intake value based on observed or experimentally determined approximations of nutrient intake by a group (or groups) of healthy people that are assumed to be adequate, which are used when an RDA cannot be determined

Question 10

UL: Tolerable Upper Intake Level

We never want to exceed this level

Answer 10

The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all people in the general population.

Question 11

EAR: Estimated average requirement

Answer 11

This value is what is likely to be sufficient for 50% of people

Question 12

Food Records Or Diaries:

This time period is usually:

Answer 12

Give subject a record book/diary & ask subject to record a detailed description of EVERY item of food and drink that they consume, at the time of consumption

3,4,5 or 7 days

Question 13

Strength of Food Records or Diaries

Answer 13

Intake is quantified

Does not rely on memory

Data are rich in details

Question 14

Weighed record (‘diary’) quantitative

Answer 14

Can measure how much food is left, and so how much food they’re consuming

Question 15

Limitations of Food Records and Diaries

Answer 15

Recording can influence dietary intake (reactive tool)

Requires some literacy

High respondent and nutritionist/investigator burden

Question 16

Food Frequency Questionnaire (FFQ)

1. D____
2. A____
3. P______

Answer 16

Develop
Ask
Process

Question 17

Develop:

Ask:

Process:

Answer 17

develop questionnaire with lists of foods or groups (and sometimes portion sizes)

Ask subjects to indicate how often they consumed each food or food group over a specified period of time. If portion sizes listed, ask subject to indicate ‘usual’ portion size of each food consumed

Process questionnaire using database designed specifically for use with that questionnaire

Question 18

Strength of Food Frequency Questionnaires

Answer 18

High response rate and relatively low subject burden (depending on length of questionnaire).

Questionnaire can be self-administered.

Question 19

Limitations of Food Frequency Questionnaire

Answer 19

Lacks detail

requires literacy

Problems with assessing foods that are consumed in recipes/composite dishes

Question 20

24 Hour Recall

How can it be administered

Answer 20

Ascertain descriptions and amounts of foods consumed in 24 hour period prior to interview

Question 21

24 hour recall strength

Answer 21

Low respondance burden and high compliance - less chance of selection bias due to burden

Question 22

24 hour recall limitations

Answer 22

relies on memory

Question 23

Dietary intake estimates end up with 2 outputs: Daily estimation of:

Answer 23

Nutrients
Foods

Question 24

Using Smartphones to Measure Food Consumption

Answer 24

Dietary record apps
Image-based apps
Text messaging

Question 25

Challenges in estimating dietary intake

Precision: Measurement Error

The ability of a _________ to be __________i.e. produces the same answer on repeat administrations

This is almost impossible to qfcheive at the individual level

Answer 25

measurement, reproduced

Question 26

Validity

Bias is either ______ or _______

Negative bias:

Positive bias:

Answer 26

negative or positive

means that dietary intakes are systematically under-estimated

means that dietary intakes are systematically over-estimated

Question 27

What are major sources of measurement error

Answer 27

Incorrect estimation of portion size
Respondent memory loss
failure to account for supplementation use

Question 28

Children and adolescents

Parental dietary recall is reliable ____-_____ but less reliable ____-___-_____

Answer 28

in-home

out-of-home

Question 29

Challenge conducting nutrient intake for children

Answer 29

parents have to be aware of everything the child ate. You cannot get direct measurements from the person as they are a child.