Week 2 - Measuring Food Intake + Food Behaviours Flashcards
1
Q
Nutrition assessment
A
- Cornerstone of nutrition sciences
- Allows investigation and interpretation of relationships between diet and disease
- Allows for assessment of individual and population nutrition status
- Important to determine the likelihood of a nutrient deficiency
- Establishes nature and aetiology (the cause) of a problem
- In a community it identifies the extent and distribution of the problem
- To identify associated environmental factors
- Helps institute preventative programs
2
Q
4 parts of nutritional assessment
A
Anthropometric
Biochemical
Clinical
Dietary
3
Q
Anthropometric assessment
A
- Height, weight, waist circumference, hip circumference, skinfolds
- Important to establish weight status, BMI and waist to hip ratio
- Important to monitor overtime
- Taken periodically
- Compared to previous measures or standards specific to age/gender
- Does not indicate anything about nutrients
- May give indication to a nutrient deficiency/excess
- Are variable person to person
- Can be taken reliably, easily and accurately
- Useful when there is a chronic imbalance in one’s diet
4
Q
BMI
A
- Evaluation of bodyweight considering height
- Has many limitations as it does not consider body composition
- Those who are elderly or with a physical disability may have muscle wastage and therefore are considered an exception
Weight(kg) / height (m2)
5
Q
Biochemical assessment
A
- Includes blood tests, urine samples
- Used to assess body stores
- Levels are compared to normal values for a similar population
- Important for detection of nutrient deficiency
- Uncovers early signs before symptoms appear
- Can also confirm other suspicions
6
Q
Clinical assessment
A
- The use of a number of physical signs that are known to be associated with malnutrition and deficiencies
7
Q
Types of dietary recall
A
24 hour dietary recall
Food frequency questionnaire
Food record
Diet history
8
Q
24 hour dietary recall
A
- Recalling intake of the past 24 hours
- Can establish a recent food pattern if repeated regularly
- Useful for large populations for a mean intake
- Weekends and weekdays
- First pass; list all food and drink consumed
- Second pass; detailed description of each food (brand, cooking method)
- Third pass; estimate amount of food consumed
- Fourth pass; recall is reviewed and supplements added if any
9
Q
Strengths of 24 hour dietary recall
A
- Quick
- Can be used with illiterate subjects
- Only short term memory recall
- Short interview length
10
Q
Limitations of 24 hour recall
A
- Relies on memory
- Subject to bias
- Need trained interviewers
- Can be expensive of collected via interview
- Doesn’t show variation in the diet
11
Q
Food frequency questionnaire
A
- List of foods (general or specific)
- Measures frequency at which groups of foods are consumed during a certain time period
- Can be used to predict intakes of certain nutrients or non-nutrients
- Ascertains the mean nutrient intake of a group
12
Q
Strengths of FFQ
A
- Low burden
- Easy to process and collect results
- Can be standardised
inexpensive
13
Q
Limitations of FFQ
A
- List may not contain all foods
- Seasonality
- Validity and feasibility not clearly established
- Literacy and numeracy skills needed
- Specific to a population
14
Q
Food record
A
- Estimated food record or weighed food record
- Ranges from 1-7 days
- The greater the number of days the greater the accuracy, but can discourage participation
- Usually only used in research
15
Q
Estimated food record
A
- Not reliant on memory
- Measure and write all things consumed
- Brand names and method of cooking included
- Mixed dishes are complex
Increases accuracy
16
Q
Weighed food record
A
- Weigh and write down food (using scale)
- Most precise level available
- Brand names, prep included
- Mixed dishes are complex
- Burdensome
17
Q
Strengths of food record
A
- Gold standard
- Assess current diet as consumed
- Precision of portion sizes
18
Q
Limitations of food record
A
- Underreporting
- High burden
- Literacy and numeracy skills required
- Habitual eating patterns may change
- Requires multiple records to be accurate
19
Q
Diet history
A
- Estimates food intake and meal patterns over a long period of time
- Includes; interview, questionnaire and a home record for 3 days
- Combines pattern of intake with specific nutrient information
20
Q
Strengths of diet history
A
- Comprehensive information can be obtained about portions and cooking methods
- Employed in clinical practices
- Useful to identify a usual intake
21
Q
Limitations of dietary intake
A
- Expensive
- Unsuitable for large population
- Biased
- No standardised method
- Time consuming
- Insufficient quantitative value
22
Q
Feasibility
A
Determines how realistic results are
23
Q
Food databases
A
Will give specific nutrient breakdowns of each food
24
Q
Behaviour definition
A
The action or reaction of an organism, usually in relation to the environment
25
Q
Food definition
A
Any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animals for nutrition or pleasure
26
Q
Food behaviour
A
- At a basic level it includes; buying, eating and drinking
- Assessed by biologists (physiological), psychologists (objectivity), sociologists (social influences), anthropologists (cultural interactions) and political scientists (globalisation)
27
Q
Food behaviour decisions
A
- What options are available right now?
- Appeal
- Familiarity
- Taste
- Health
- Time
- Money
- Social influence
28
Q
Terminology
A
Satiety Disinhibition Emotionality Externality Satiation Passive overeating Conditioned taste aversion
29
Q
Observational study designs
A
Investigation of behaviour with no intervention Ecological Cross sectional Case control Cohort
30
Q
Ecological
A
- investigates exposures and health outcomes at the group level
- Cross country comparisons
- Migrant studies
- Analysis of trends overtime
- Determine cause
- Useful for generating hypothesis
- The first step in developing a theory
31
Q
Cross sectional
A
- A descriptive study involving the measurement of exposures and outcomes at one point in time
- Only a snapshot
- Good way to obtain information from a large group of people
32
Q
Case control
A
- Involves individuals with disease being identified and compared to those without, the exposure of the two groups to the factor being studied are compared
- Quick to complete
- Less costly due to shorter duration and smaller sample size
33
Q
Cohort
A
- Where a cohort of disease free people are followed overtime
- Baseline information is collected based on exposures of interest
- Participants who developed disease are identified and compared to the exposures that those who remained disease free
- Time and resource intensive
- Provide high quality evidence
34
Q
Experimental study desgins
A
Randomised control trials
35
Q
Randomised control trials
A
- Involves participants being assigned to the intervention group or the control group
- After the trial the results of the groups are compared
- Time consuming
- Determine effects of treatment
- Other variable are kept constant
- Is gold standard
36
Q
Weakest to strongest study designs
A
- Ecological
- Cross sectional
- Case control
- Cohort
- Intervention (RCT)
