Requirements and Recommendations

Question 1

What is DRV?

Answer 1

Dietary reference value

Question 2

What is EAR?

Answer 2

• Estimated average requirement

- Only to be a true requirement for those exactly in the middle of normal distribution

Question 3

Where should energy come from?

Answer 3

• 50% carbohydrates
• Protein
• Fat 35% food energy
• -> Satu- 11%
• -> Polyunsatu- 6.5%
• -> Monounsatu- 13%

Question 4

What the new advice regarding vitamin D?

Answer 4

• People should consider taking 10 micrograms in autumn and winter

Question 5

What are the guidelines regarding alcohol intake?

Answer 5

• No more than 14 units a week

- Spread evenly

Question 6

Why are WHO reference intakes not necessarily applicable to everyone?

Answer 6

• Looks at a global level so varies in daily intake recommendations

Question 7

What is the folic acid recommendation (and how may it differ)?

Answer 7

200 micrograms a day

Double for pregnant women

Question 8

What are some common paradoxes when it comes to giving food based advice?

Answer 8

• Meat is a source of saturated fat, but also an important source of saturated fat
• Milk is a source of saturated, but also an important source of calcium

Question 9

What is the substitution effect?

Answer 9

• Addition of a new food in diet that may replace something less healthy

Question 10

What vitamins are fat soluble?

Answer 10

A, D, E and K

Question 11

What vitamins are water soluble?

Answer 11

B, B and C

Question 12

What foods are rich in Vitamin D?

Answer 12

• Liver
• Cereal products like weetabix
• Milk

Question 13

What is the importance of vitamin A?

Answer 13

• Retinol
• Obtained ready made from animal sources- liver
• Obtained carotenoids from plant sources
• Conc. usually expressed as retinol equivalents
• Some carotenoids can be converted to retinol in the body
• 6 micrograms of beta carotene is equivalent to 1 microgram of retinol

Question 14

Describe vitamin A deficiency

Answer 14

• Severe deficiency is rare in the UK
• Can lead to night blindness and eye ulceration
• Large intakes toxic- liver and bone damage
• Pregnant women should not consumer liver
• Excess retinol in pregnancy leads to birth defects

Question 15

What is importance of Vitamin C?

Answer 15

• Role in non-enzymatic antioxidant defenses
• Oxidative stress caused by reactive oxidant species like superoxide or hydrogen peroxide- feature of chronic disease like cancer or CHD

Question 16

Describe the structural importance of vitamins

Answer 16

• Vit C is an essential cofactor in post-translational modification of collagen
• Hydroxyl groups added to lysine and proline residues by hydroxylase
• More H bonding between amino acid, increased collagen strength

Question 17

What foods are high in iron?

Answer 17

• Liver
• Red meat
• Pulses
• Nuts
• Eggs
• Dried fruit
• Poultry and fish
• Whole grains
• Dark leafy vegetables

Question 18

What type of iron is easier for the body to absorb?

Answer 18

• Heme iron (from meat source) easier

Question 19

Describe the absorption interaction between vitamin C and iron

Answer 19

• Aids iron absorption- especially non-heme

- Stimulates ferritin synthesis and inhibits ferratin degradation

Question 20

Describe the absorption interaction between iron and tannins and phytates

Answer 20

• Inhibits

- Phytates- antioxidants found in grains, nuts and seeds, fruits and root veg