Lecture 14 Flashcards

How good is this groups diet?

1
Q

what is the aim of food based dietary guidelines

A

to promote overall health, control specific nutritional diseases and reduce the risk of multifactorial diet related disease

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2
Q

food based dietary guidelines are specific to a country’s …

A
  • ecological setting
  • sociodemographic profile
  • customary dietary patterns
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3
Q

what are the 5 eating statements for New Zealand Adults

A
  1. enjoy a variety of foods everyday including ….
  2. chose and or prepare food and drinks ……
  3. make plain water your first choice over other drinks
  4. if you drink alcohol keep your intake low
  5. buy or gather, prepare and cook and store food in ways that keep it safe to eat
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4
Q
  1. enjoy a variety of foods everyday including ….
A
  • plenty of vegetables and fruit
  • grain foods, mostly wholegrain and those naturally high in fibre
  • some milk and milk products, mostly low and reduced fat
  • some legumes, nuts, seeds, fish and other seafood, eggs, poultry and or red meat with fat removed
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5
Q
  1. chose and or prepare food and drinks ……
A
  • with unsaturated fats
  • with little or no added sugar
  • that are low in salt, if using salt choose iodised
  • that are mostly “whole” and less processed
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6
Q

what are the 5 activity statements in New Zealand

A
  • sit less, move more. break up long periods of sitting
  • do at least 2 1/2 hours of moderate or 1 1/4 hours of vigorous physical activity spread throughout the week
  • for extra health benefits, aim for 5 hours of moderate or 2 1/2 vigorous physical activity spread throughout the week
  • do muscle strengthening activities on at least two days each week
  • doing some physical activity is better than doing none
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7
Q

which heathy food model has become very popular

A

the plate model

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8
Q

why is the healthy food pyramid pretty outdated

A

there was confusion with the foods at the top being the best, where in fact those are the ones we should try and limit

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9
Q

what is the plate model from the United States

A

ChooseMyPlate.gov

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10
Q

what are food based dietary guidelines used to asses diets

A

healthy eating index (HEI) = US dietary guidelines

healthy diet indicator (HDI) = WHO dietary guidelines for previous chronic disease

mediterranean Diet Score (MDS)

dietary approaches to stop hypertension score (DASH)

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11
Q

diet quality scores translate

A

key components of the dietary guidelines into specific quantifiable criteria

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12
Q

diet quality scores assign

A

assign score based on extent to which each criterion is met

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13
Q

diet quality scores may then apply

A

cut offs to define “good” diet or a “healthy” diet

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14
Q

the “healthy eating index” diet quality is based on

A

“dietary guidelines for americans”

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15
Q

the heathy eating index assesses …. and …

A

diet - not supplement intake

and

diet quality not quantity

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16
Q

in the healthy eating index no single food is

A

essential for a perfect score

17
Q

healthy eating index limits the ….and make the algorithm

A

number of components

and make the algorithm as simple as possible

18
Q

what are the limitations of diet quality scores

A
  • don’t take into account total energy intake (obesity risk)
  • describe overall diet but not risk of specific nutrient inadequacy
  • country specific
  • up to dates required when FBDGS
19
Q

what does FBDG stand for

A

food based dietary guidelines