Practice Quiz Questions Flashcards
Why is Iodine important in our diet?
Brain development especially in children
Goiters - under/overactive thyroids
Lack of can cause blindness
High risk of child mortality
Reproductive failure
Fortified in salt but health campaigns are saying reduce salt as it can cause hypertension. Now in bread
Pregnant women and women getting pregnant may need supplementation as they aren’t getting enough through bread
What does HACCP stand for?
Hazard Analysis and Critical Control Practice
- Hospitality industry
- Keeps food safe preventing food poisoning
What are 3 health messages?
- Nutrient Claim - e.g. 97% fat free
- Health Claim
- Therapeutic Claim - can’t legally put on front of packages as it hasn’t passed national nutritional standards test
Who are most at risk of food poisoning ?
- Pregnant women
Infants
Elderly
What vitamins/minerals are fortified in Australia?
Folate
Iodine
Vitamin D
Thiamin
What type of diabetes is directly linked to genetics
Type 1 diabetes
3 foods that might cause allergies
peanuts
Eggs
Seafood
How do you calculate an individuals BMI
Body Mass Index Weight/h2 Underweight = < 18.5 Normal = 18.5 - 24.9 Overweight = 25-29.9 Obese = 30-34.9
What are three ways we can try to reduce deficiencies and nutritional based disorders
fortification
supplementation
educational dietary change
Outline the difference between a food allergy and a food intolerance
Food allergy; Immune response + immediate reaction Food intolerance; food chemical issue, response is delayed Graph in lectures
Signs of a response to an allergy
anaphylaxis,
rashes
Food Intollerance showing
Diarrhoea
Nausea
Headaches
Migraines
Iodine deficiency disorder
Cretinism - mental retardation not fully developed
low IQ
socioeconomic underdevelopment
What influences bacterial growth
Heat between 5-60* = danger zone - temperature pH Alkaline environments Moisture Time Gas atmosphere Available nutrients
Benefits of a low GI diet
GI = Glycaemic index for diabetes + general population control blood sugar levels reduce risk of obesity/ keeps fuller for longer weight control
Ranges of GI
< 55
55-70
70+
How many carbohydrate exchanges for type 2 diabetes
Females; 3-2-3-2-3-2
Males; 4-2
Define food fortification and examples of fortified foods
Addition of nutrients that are at or above the level found in foods
e.g. Bread, salt, milk, margarine
What does AGHE stand for
Australian Guide to healthy Eating
What is a modifiable risk factor for diabetes
Sedentary lifestyle
5 food groups
dairy fruit grains meat legumes veg
What 2 minerals found in fortified bread
Iodine
Folate
Folate?
pregnant women - nural tube defects
Up to what age should an infant be exclusively breastfed
6 months for exclusive breast feeding
Age solid foods introduced
4-6 months for solid foods introduced
What are CCP’s + how are they controlled
Critical control points;
controlled via cleaning for spills
preventing cross contamination
controlling temperature
According to AGTHE what is the recommended serves a 19 year old female should be consuming
2 & 1/2 serves
What are % per kg for fat, alcohol, carbs, protein
37,
29,
17
17
What are the Nutrient Reference Values
The NRVs are made up of the following: - Estimated average requirements (EAR)
- Recommended dietary intake (RDI)
- Adequate intakes (AI)
- Upper limits (UL)
- Estimated energy requirement (EER)
What are the Estimated average requirements
EAR Estimated average requirement
• Daily nutrient level estimated to meet requirements of half the healthy individuals in a particular life stage or gender group
• Mean or median intake below which, 50% of population may be at risk
• USES: to give prevalence of inadequate intake in population OR probability that individual intake is inadequate
What is the RDI
RDI Recommended dietary intake
• EAR + 2SD ie to meet the needs of 97 – 98% healthy
people (or if SD not known = EAR x 1.2)
• USES: if RDI is met, virtually all population is adequate OR individual is unlikely to be inadequate
What is the adequate intake
AI Adequate intake
• If not enough experimental data available to estimate
EAR or RDI…
• Average daily intake is based on experimentally
determined approximations; OR
• observed mean or median intakes (50th percentile) by groups of healthy people, assumed to be adequate eg NNS
• USES: low probability of inadequacy in individuals (less confidence if AI based on median) OR low prevalence of inadequate intakes in population
Describe Upper Limit
NRV to prevent adverse health effects
UL Upper Limit
• highest average daily intake level from all sources
likely to have no adverse health effects
• USES: to estimate % population at risk of adverse effects from excessive intakes OR if individual is at risk of adverse effects
• ‘NP’ means not possible to set, insufficient evidence/ no adverse effect
Discuss EEr
Estimated Energy Requirement (EER)
The average dietary energy intake predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity
calcium
Basic physiology • ~1kgofCainthebody(10bones)
• ~30g in teeth, muscle & plasma • 1glassmilk=0.3gCa
Basic physiology; calcium
Basic physiology • Ca absorbed in small intestine • RDI reflects inefficiency of absorption • Constant bone turnover regulated by vitamin D, PTH and calcitonin among other hormones impt for bone health Purpose; • Bone formation • Blood clotting (PT to thrombin) • Nerve impulse transmission • Muscle contraction
Calcium and weight loss
Population (Epidemiological) research suggests 3 serves of dairy foods daily + low kJ diet may increase the amount wt lost and the amount of fat – particularly from around the waist. (Teegarden 2005)
– Effect not independent of energy intake
– evidence that Dairy calcium may produce
antiobesity effect (in St‐Onge, 2005)
– Longer term intervention studies needed
• Capostulatedtoreduceamountoffatstored+ amount of fat broken down
Normal weight gain in pregnancy
10-13 kg
breast feeding advantages
• Reduced incidence of diarrhoeal illnesses.
• Protection against respiratory infection and reduced
prevalence of asthma.
• Reduced occurrence of otitis media.
• Protection against neonatal necrotising enterocolitis,
meningitis, botulism, UTI.
• Reduced risk of autoimmune disease and diabetes
type 1 and IBD.
• Reduced risk of cow’s milk allergy.
• Reduced risk of adiposity later in childhood.
