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NUTR2003 > lecture 8: adults > Flashcards

lecture 8: adults Flashcards

1
Q

give a summary of the transition from young adults (19-25) to early - middle ages adult (26-65)

A

young adult
* end of rapid growth
* true independence – working/studying, living, relationships

early to middle ages adult
* most growth and development complete
* productive years
* multiple roles and responsibilities – balancing work, social,
health promoting practices and other demands

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2
Q

energy requirements for adults

A

Energy
- according to age, height, weight, muscularity and physical activity levels (PALs)
- in early adulthood, muscle mass can continue to develop, though starts to decline in middle aged
adults, and so to does energy requirements

Determining energy requirements
- as per other stages, basal metabolic rate (resting requirements) for certain age, weight and height are
multiplied by a physical activity level (PAL)

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3
Q

protein, carbohydrates and fats requirements

A

RDI for protein
no refercne value for carboydrates
AI for fats

carbohydrates 45-65% AMDR
fat 20-35% AMDR
protein 15-25% AMDR

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4
Q

fibre requirement for adults

A

AI, young adult males = 30g/dat; females = 25g/day

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5
Q

water requirements for adults

A
  • AI 19-50 year olds
  • male ~ 3.4l/day
  • females ~2.8l/day
  • most derived from fluids, including water, milk and
    other drinks
  • increases for pregnant and lactating women,
    individuals in warm climates and those who are
    very active
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6
Q

food group intakes vs. recommended serves

A

Vegetables and legumes/beans (ADG, men = 6, women = 5)
* ~3 serves/person/day
* less than 4% met ADG

Fruit (ADG = 2)
* ~1.1-1.2 serves/person/day
* ~25% met ADG

Milk, yoghurt, cheese and alternatives (ADG = 2.5)
* men: ~1.6 serves/person/day; 14% met ADG
* women: ~1.3 serves/person/day; 6% met ADG

Lean meat and alternatives (ADG, men = 3, women = 2.5)
* men: 2.2 serves/person/day; 18% met ADG (and 19% were within ½ serve)
* women: 1.6 serves/person/day; 5% met ADG (16% were within ½ serve)

Grain foods (ADG = 6)
* men: ~5.2 serves/person/day; 35% met ADG
* women: ~3.7 serves/person/day; 8.5% met ADG

Water
* ~1 litre plain water + 325ml from non-discretionary beverages

Discretionary foods
* average Australian consumed 35% of energy from discretionary foods

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7
Q

what are the physical activity and sedentary behaviour guidelines for adults (18-64)

A

physical activity
- any activity if better than none
- be active on most, preferably all, days of the week
- accumulate 150-300 mins of moderate intensity or 75-150mins vigorous or equivalent combination of both each week
- muscle stregnthening at least 2 days each week

sedentary behaviour
- minimise the amount of time spent in prolonged sitting
- break up long periods of sitting as often as possible

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8
Q

moving more sitting less will…

A
  • reduce risk of, or help manage, type 2 diabetes
  • reduce risk of, or help manage, CVD
  • maintain and/or improve your blood pressure, cholesterol and blood sugar levels
  • reduce your risk of, and assist with rehabilitation form, some cancers
  • help prevent unhealthy weight gain and assist with weight loss
  • build strong muscle and bones
  • create opportunities for socialising and meeting new people
  • help you to prevent and manage mental health problems
  • help you to develop and maintain overall physical and mental wellbeing
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9
Q

impacts of alcohol, tobacco and other drug use on health, social and economic factors

A

health
- Drug-induced deaths
- the burden of disease
- injury and hospitalisation
- mental health
- pregnancy complications
- injection-related harms

social
- risky behaviour and criminal activity
- family and domestic violence
- contact with the criminal and justice system
- victimisation and trauma

economic
- financial costs
- household expenditure
- lost productivity

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10
Q

BMI meaning and formula

A

BMI = body mass index
BMI = weight (kg) /
height2 (metres)

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11
Q

BMI classes

A

<18.5 = underweight
18.5-24.99 = normal weight
25->40 = overweight, 30->40 = obese

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12
Q

Why are we concerned about overweight and obesity?
The causation pathway for chronic diseases (underlying determinants, common risk factors, intermediate risk factors, diseases)

A

underlying determinants:
Globalisation
Urbanisation
Population Ageing
Social Determinants

Common risk factors:
Unhealthy Diet
Physical Inactivity
Tobacco and alcohol
Use
Air Pollution
Age (non-modifiable)
Heredity (nonmodifiable)

Intermediate Risk
Factor:
Raised blood sugar
Raised blood pressure
Abnormal blood lipids
Overweight obesity
Abnormal Lung function

Diseases:
Cardiovascular Disease
Diabetes
Cancer
Respiratory Disease

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13
Q

diseases that cause the most burden

A
  • cancer
  • cardiovascular disease
  • mental and substance use disorders
  • musculoskeletal conditions
  • injuries
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14
Q

31% of chronic disease are preventable through what modifiable risk factors?

A

tobacco use
* high BMI
* alcohol use
* physical inactivity
* high blood pressure

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15
Q

food security definition

A

“Food security exists when all people, at all times, have physical and economic access to
sufficient, safe and nutritious food that meets their dietary needs and food preferences for an
active and healthy life”. FAO, 2006

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16
Q

what are the 6 dimensions of food security

A

agency
stability (short term)
sustainability (long term)
access
availability
utilization

17
Q

who suffers from food insecurity in Australia?

A

unemployed people (23%)
single-parent households (23%)
low income earners (20%)
rental households (20%)
young people (15%)
aboriginal australians (24%)
culturally and linguistically diverse people
socially isolated people
casual workforce

18
Q

For urban and low-income families;
1. Identify the specific challenges related to food security faced by the assigned population.

  1. Discuss the health impacts of food insecurity on this group (e.g., malnutrition, obesity, chronic disease, mental
    health issues).
  2. Consider social, economic, and environmental factors contributing to the food insecurity of the population.
A
  1. Dependency on children, Availability, Parents skip meals so theres enough for children
  2. Children development - malnutrition, disease , life expectancy, mental health issues - stress and anxiety,
  3. Education, shop layout, price, natural disasters = food price increase e.g. lettuce, eggs, housing security
19
Q

For remote indigenous communities;
1. Identify the specific challenges related to food security faced by the assigned population.

  1. Discuss the health impacts of food insecurity on this group (e.g., malnutrition, obesity, chronic disease, mental
    health issues).
  2. Consider social, economic, and environmental factors contributing to the food insecurity of the population.
A
  1. Ability to stock healthy food - availability in stores and price, racism, cant access traditional foods which is very important for these communities,
  2. malnutrition, disease , life expectancy, mental health issues - stress and anxiety,
  3. E.g. flooding decreases access to small towns, Education, shop layout, price, natural disasters = food price increase e.g. lettuce, eggs, housing security
20
Q

For young people;
1. Identify the specific challenges related to food security faced by the assigned population.

  1. Discuss the health impacts of food insecurity on this group (e.g., malnutrition, obesity, chronic disease, mental
    health issues).
  2. Consider social, economic, and environmental factors contributing to the food insecurity of the population.
A
  1. unstable employment, share housing and rental homes,
  2. malnutrition, disease , life expectancy, mental health issues - stress and anxiety,
  3. Education, shop layout, price, natural disasters = food price increase e.g. lettuce, eggs, housing security
21
Q

describe the influence of social media on nutrition

A

Perpetual snacking

Global food “mash-ups”: media, travel, restaurants, recipe sites, blogs, Instagram, Facebook groups

Food delivery apps

Nearly 50% consumers learn about food from social media; 40% via blogs (Source: MSL influence impact)

Social norms created by social influence

Artificial Intelligence and Advertising

22
Q

describe the influence of meal delivery apps on nutrition

A

MDAs extend physical food environments in a variety of ways, such as providing delivery over longer
distances, increasing the availability of foods and beverages and offering convenient meals for consumers.

MDAs are understudied and, in almost all cases, current policy and legal frameworks do not apply to this component of digital food environments.

Current regulations for physical restaurants, for example regarding the display of nutritional information, do
not necessarily apply to MDAs

23
Q

explain the good and the bad of meal delivery apps in terms of extending availability and behaviour changing

A

extending availability:
good - increasing availability of healthy and sustainable food
bad - increasing availability of unhealthy and unsustainable food

behaviour changing design:
good - nudging users towards healthy and sustainable options
bad - nudging users towards unhealthy and unsustainable options

NUTR2003 (15 decks)

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