Session 1 - Intro to dietary requirements

Question 1

Difference between micro and macro nutrients?

And what are they?

Answer 1

Macro required in large amounts in the body •Macronutrients

•Carbohydrates -Fibre •Lipids (fats) •Protein •Water

Micro required in minute amounts in the body •Micronutrients

•Vitamins •Minerals •Trace Elements

Question 2

Natural medicine principles

Answer 2

• Returning the body to balance -homeostasis
• Principles that underlie practice:
• Nature cure
• One disease -absence of health
• Treating the cause
• First do no harm
• Treating holistically
• Empowerment through education
• Prevention
• Specific intervention

Question 3

What are the Nutrient Reference Values

Answer 3

•NRV (Nutrient reference values)

•based on current scientific knowledge

•EAR (Estimated Average Requirement)

•nutritional requirement for half the healthy individuals within a population group. (50% of a population group - young, elderly etc)

•RDI (Recommended Dietary Intake)

•based on EAR, nutritional requirement for nearly all healthy individuals within a population group.

•AI (Adequate Intake)

•Used when an RDI Recommended dietary intake cannot be determined

•UL (Upper Level in Intake)

•Highest nutrient level not likely to pose an adverse health effect.

•Safe range (SR)

•Range between minimum and maximum dose considered safe for humans.

•Therapeutic range

•Dosage ranges, generally higher than RDIs, that achieve a ‘therapeutic effect’.

•EER (Estimated Energy Requirement)

•Average dietary energy intake to maintain energy balance in healthy adult.

•AMDR: (Acceptable Macronutrient Distribution Range)

•composition of macronutrients expected to provide sufficient energy and nutrients, maintain health and reduce the risk of chronic diseases.

–CHO 45-65%, Lipids 20-35%, Protein 15-25%

•SDT: (Suggested dietary target)

•Advised daily average intake of certain nutrients that may help to prevent chronic disease.

• Example: salt intake - placing a suggested amount to reduce excessive intake

Question 4

Australian Dietary guideline recommendations are..

Answer 4

oRecommendations:

• Fruits and vegetables –variety of colours both cooked and raw, also include legumes, nuts and seeds
• Cereals –preferably wholegrain
• Lean meat, seafood and alternatives
• Milk, Yoghurts and Cheese –reduced fat varieties
• Drinking plenty of water