week 1

Question 1

what are the macronutrients

Answer 1

protein
lipids
carbohydrates

Question 2

what are the micronutrients

Answer 2

minerals
vitamins

Question 3

which food constituents yield energy

Answer 3

alcohol
protein
carbohydrates
lipids

Question 4

What are phytochemicals and are they essential?

Answer 4

• Molecules that don’t meat criteria to be vitamin or mineral
• not essential but still associated with health outcomes
• No reference values have been determined for these nutrients.

Question 4

what are the conditions associated with poor dietary patterns?

Answer 4

• malnutrition
• some cancers
• cardiovascular disease
• type 2 diabetes

Question 5

how does the WHO define a healthy diet?

Question 6

how do diet scoring systems meausre diet quality

Answer 6

(also known as diet quality indices) typically rate the quality of your diet based on the different types of foods you eat such as fruit, vegetables, cereals, meat and fish, and some also look at the nutrients we get from these foods such as sodium, sugars, protein, fibre and fats

Question 7

how does the NOVA system measure diet quality

Answer 7

categorises foods according to the level of processing they have undergone. It has four food categories: (1) unprocessed or minimally processed foods, (2) processed culinary ingredients, (3) processed foods, and (4) ultra-processed foods

Question 8

who does the food guidance system target and what is its aim

Answer 8

the food guidance system is targeted to the healthy general population and is aimed at preventing chronic and deficiency diseases.

Question 9

which nutrients must be included on the nutrition information panel (NIP)?

Answer 9

energy
protein
fat
saturated fat
carbohydrate
sugars
sodium

Question 10

When must nutrients be listed on the NIP that aren’t the legislated ones?

Answer 10

if a product makes a nutrition content claim or health claim about a certain nutrient, e.g. “high in omega-3s”

Question 11

Describe the process underpinning the development of the Australian dietary guidelines

Answer 11

The ADG were developed based on nutrient reference values (NRVs), NHMRC core food group analysis and the AGHE. The NRVs are nutrient targets aimed at preventing deficiency, toxicity and chronic disease and are based on epidemiological studies, human and animal experimentation, extrapolation from other populations and dietary intakes from national surveys. The NHMRC Core Food Group analysis determined the type and amounts of foods needed to meet the NRVs. The AGHE is a graphical representation of the Core Food Group analysis.

Question 12

what are the 5 core food groups

Answer 12

1. grains
2. vegetables and legumes
3. fruit
4. dairy and alternatives (Ca fortified)
5. meat, fish, eggs and alternatives (nuts, legumes)

Question 13

What are the 5 Australian dietary guidelines?

Answer 13

1. to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious foods and drinks to meet your energy needs
2. enjoy a wide variety of nutritious foods from the five food groups every day
3. limit intake of foods containing saturated fat, added salt, added sugars and alcohol
4. encourage, support and promote breastfeeding
5. care for your food; prepare and store safely

Question 14

what are the NRVs

Answer 14

Nutrient reference values are a set of targets for nutrients, that are age and sex specific, based on the available scientific evidence, aimed at preventing deficiencies (and toxicities in some cases) in the general healthy population

the NRVs include:
EAR, RDI, AI, UL, SDTs, AMDRs

Question 15

define EAR

Answer 15

estimated average intake

50% of healthy Australians would have an inadequate intake if they consumed the EAR, whilst 50% would have their needs met.

EAR is set when there is an accurate method (i.e. a functional biomarker of deficiency) for measuring whether intake is adequate.

Question 16

define RDI

Answer 16

recommended daily intake
2-3% of healthy Australians will have an inadequate intake if they meet the RDI, whereas 97-98% will have their needs met.

Based on the EAR x 1.2, or 2 standard deviations to the right of the EAR

only 10 nutrients have an RDI - insufficient data

Question 17

define AI

Answer 17

adequate intake
set for nutrients with insufficient research to establish EAR; lies somewhere between RDI and UL (but is a set number, not a range). AI should cover needs of more than 97-98% of individuals. Determined from median intake in surveys of apparently healthy populations (per age groups / sex)

Question 18

define UL

Answer 18

Upper level
highest nutrient intake level that is likely to pose no risks of adverse effects in almost all healthy individuals. Set when markers of toxicity are known

Question 19

define SDT

Answer 19

suggested dietary targets
daily intake of certain nutrients that may help prevent chronic disease
e.g. sodium, potassium, dietary fibre, long chain n-3 PUFA
apply to individuals over 14

Question 20

define AMDR

Answer 20

acceptable macronutrient distribution range
range of intake (as % of EER) that is adequate for the intake of macronutrients to maximise general health outcomes. apply to 14 years and over

Question 21

what are the AMDR for lipids, proteins and carbohydrate

Answer 21

lipids: 20-35% of EER
- saturated and trans-fats together should be limited to no more than 10% EER
- essential fatty acids recommendations come under the SDTs (0.2% EER for n-3 polyunsaturated fatty acids)

proteins: 15-25% EER

Carbohydrate: 45-65% of EER, predominantly form low glycemic index CHO. Limit added sugar

Question 22

AMDR disadvantage/ to be aware of for a healthy diet

Answer 22

AMDR does not address whether a “low CHO or a low fat” diet is healthier

Individuality should be considered - importance of nutritionists and dietitian’s