Nutrition Overview

Question 1

What is nutrition?

Answer 1

the science of foods an the substances they contain, and their actions within the body.

Question 2

What is diet?

Answer 2

The food and beverages one consumes. the quality of these affects the quality of life and the risk of chronic diseases.

Question 3

“co-morbidity of disease”

Answer 3

diseases that often go ‘hand in hand’ eg) heart attack and obesity

Question 4

why is central adiposity a risk factor for chronic disease?

Answer 4

excessive abdominal fat around vital organs such as heart and lungs.

Question 5

What are population guidelines and why do we have them?

Answer 5

guidelines that try assist people on what to eat. These aim to reduce risk factors for non-communicable diseases and ensure adequate nutrient intakes.

Question 6

what is the criteria set in place for population guidelines?

Answer 6

1) Evidence based
2) adequate nutrient intake
3) must optimise health
and what is being reccomended must be safe to consume; low in additives or potentially harmful added substances

Question 7

What does DALY stand for

Answer 7

disability adjusted life year

Question 8

How do you calculate DALY

Answer 8

DALY = YLL + YLD

Question 9

What are the NZ eating and activity guidelines

Answer 9

1) enjoy a variety of nutritious foods every day
2) Choose and/or prepare foods and drinks
3) make plain water your first choice over other drinks
4) keep alcohol intake low
5) Buy or gather , prepare, cook and store food to ensure it’s safe to eat.
Body weight statements
Activity statements

Question 10

Body weight statment

Answer 10

making good choices about what you eat and drink and being physically active are also important to achieve and maintain a healthy body weight

Question 11

Activity statements

Answer 11

1) Sit less, do more! Break up long periods of sitting
2) do at least 2 and a half hours of moderat; or 1 1/4 hours of vigorous physical activity a week
3) for extra health benefits aim for 5 hours moderate of 2 1/2 vigorous physical activity a week.

Question 12

What is different about our everyday activity?

Answer 12

We are doing far more sedentary activity, physically moving less.

Question 13

Issues with salt?

Answer 13

We eat far more then the recommended 2g amount. this can cause hypertension
-arterial pressure
-cardiac hypertropy
-diastolic dysfunction
-renal failure
therefore there is damage to a number of organs and blood pressure

Question 14

sources of salt

Answer 14

26% bread
8% cakes
10% processed meat
10% cereals
4% sauces

Question 15

What do they mean by “ enjoy a variety of nutritious foods everyday”?

Answer 15

plenty fruits and veges
grain foods (whole grains and high fibre)
some milk and milk product
some legumes, nuts, seeds, fish, red meat, poultry

Question 16

what do they mean by “choose and/or prepare foods and drinks?”

Answer 16

choose unsaturated fats over saturated fats
choose low salt (iodised preferably)
little/no added sugar
choose ‘whole foods’ that aren’t processed

Question 17

Why fruits and veges?

Answer 17

This has the most convincing evidence
lowers cancer
better weight control and blood glucose
give us vitamin C, A, K, phytochemicals minerals and fibres

Question 18

What do phytochemicals do?

Answer 18

Have a huge antioxidant effect! Are what give fruit and veges colour!

Question 19

Why whole grain?

Answer 19

In refined white flour the germ (B, E vitamins, minerals and phytochemicals) and the bran (fibre, B vitamin, minerals) are LOST

Question 20

Importance of dietary fibre?

Answer 20

Keeps us regular
keeps bowel mucosal cells healthy
lowers cancer
lowers CVD
increases weight control

Question 21

Why milk?

Answer 21

increase Vitamin A, D, calcium, and protein

BUT remember low fat products are still reccomended

Question 22

Sources of calcium

Answer 22

nuts, seeds, fish bones

Question 23

Osteoporotic bone

Answer 23

higher risk in women, big cause of premature death. Huge mineral loss in bone structure, causing weakening.

Question 24

Why legumes, nuts, meats etc?

Answer 24

Increase protein, iron/zinc, Vitamin A/E, fatty acids

Decrease cancer, diabetes, CVD

Question 25

What are fish high in?

Answer 25

Omega-3 fatty acids

Question 26

What is the plate model?

Answer 26

Way for people to conceptualise portion sizing.
1/2 fruit/vege
1/4 grain
1/4 protein