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CXA100 - Food Studies > Week 2 - Nutrition, Dietary Guidelines and Topical Diets/Food Intake Measures > Flashcards

Week 2 - Nutrition, Dietary Guidelines and Topical Diets/Food Intake Measures Flashcards

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1
Q

What are the Food Guidance Systems?

Name the 3

A

Tools used to provide education on what to eat to stay healthy

  • ADG
  • AGTHE
  • NRV
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2
Q

Purpose of the ADG?

A
  • Give advice on eating for health and wellbeing
  • Are based on scientific evidence
  • Provide information about food types and amounts, food
    groups and dietary patterns
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3
Q

Aims of the ADG

  • health
  • diet conditions
  • chronic disease
A
  • Promote health and wellbeing
  • Reduce the risk of diet-related conditions (eg high
    cholesterol, high blood pressure and obesity)
  • Reduce the risk of chronic diseases ( eg type 2 diabetes,
    cardiovascular disease and some cancers.
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4
Q

How many guidelines are there?

A

5

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5
Q

What is guideline 1?

A

To achieve and maintain a healthy weight, be physically

active and choose amounts of nutritious food and drinks to meet your energy needs

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6
Q

What is guideline 2?

A

Enjoy a wide variety of nutritious foods from these five groups every day

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7
Q

What are the 5 food groups

A 
Vegetables
Fruit
Grain foods
Meat and Poultry
Dairy
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8
Q

What is guideline 3?

A

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

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9
Q

What is guideline 4?

A

Encourage, support and promote breastfeeding

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10
Q

What is guideline 5?

A

Care for your food; prepare and store it safely

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11
Q

Why was the AGTHE developed?

A

Developed to assist community members to choose a

balanced and healthy diet containing all the necessary nutrients

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12
Q

Benefits of the Food Pyramid?

A

Gives a general idea of the proportion of foods you should eat

  • Eat least: processed and snack foods, sweets, pastries,
    fatty foods
  • Eat Moderately: meat and meat alternatives and milk,
    cheese and yoghurt
  • Eat Most: breads and cereal food, fruit and vegetables
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13
Q

What does the AGTHE show?

A

A food selection guide which visually represents the
proportion of the five food groups recommended for
consumption each day.

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14
Q

Advantages of the AGTHE

- 4 points

A

Shows proportion of foods to eat each day
‘Sometimes’ or ‘Extra’ foods are separate section and now defined as discretionary foods
Includes serves for each food group
Pictorial

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15
Q

Limitations of the AGTHE

- 3 points

A

Confusion with what constitutes a serve

Concern with amount of breads and
cereals recommended

Multicultural foods

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16
Q

GRAIN foods (bread, cereals, rice, spaghetti, noodles)

  • DAILY INTAKE
  • ONE SERVE =
  • WHAT NUTRIENTS DO THEY PROVIDE - 4 things
A

Males: 6
Women: 4

1 serve = 1 slice of bread, 1/2 cup of cooked rice

  • Carbohydrate for energy
  • Iron for strong blood
  • Thiamine to help unlock energy from carbohydrate
  • Fibre to help prevent constipation and help lower
    cholesterol levels
17
Q

VEGETABLES

  • DAILY INTAKE
  • ONE SERVE =
  • WHAT NUTRIENTS DO THEY PROVIDE? - 5 things
A

5

1 serve = 75g or 1/2 cup cooked vegetables

  • Vitamin A (fight infections) - (carrot)
  • Iron for strong blood - (spinach)
  • Vitamin C (healthy skin) - (capsicum and tomato)
  • Carbohydrate for energy - (potato, corn, legumes, beans)
  • Fibre (prevent constipation and help lower cholesterol
    levels)
18
Q

FRUIT

  • DAILY INTAKE
  • ONE SERVE =
  • WHAT NUTRIENTS DO THEY PROVIDE? - 3 points
A

2 serves

1 serve = 1 medium fruit like apple

Vitamin C
Fibre (constipation and cholesterol levels)
Folate (make new cells)

19
Q

DAIRY FOODS

  • DAILY INTAKE
  • ONE SERVE =
  • WHAT NUTRIENTS DO THEY PROVIDE? - 3 points
A

Men: 2 ½
Women: 4

1 cup (250ml) milk
1 small tub of yoghurt
  • Calcium (strong bones)
  • Protein (body growth and repair)
  • Carbohydrate (energy) - (lactose)
20
Q

MEAT

  • DAILY INTAKE
  • ONE SERVE =
  • WHAT NUTRIENTS DO THEY PROVIDE?
A

Men: 2.5
Women: 2

1 serve = 2 eggs OR 65-80g or palm size or deck of
cards of cooked chicken

  • Protein (growth and repair)
  • Iron (strong blood)
  • Zinc (healthy skin and growth)
21
Q

How much water is needed?

A

No set amount but 6-8 glasses

22
Q

What are the NRV’s?

A

A set of recommendations for nutritional intake

Based on currently available scientific knowledge

23
Q

Summary - The Food Guidance Systems aim to do what?

- 6 points

A

Translate the Nutrient Reference Values into food consumption patterns

Deliver the nutrient requirements for people of varying
age/gender, activity levels and life-stages

Be culturally acceptable, socially equitable and
environmentally sustainable

Reflect the current Australian food supply and food
consumption patterns

Provide some flexibility in food choice, and

Promote health and wellbeing.

24
Q

Current topical diets

- 3 points

A

low carb/high fat
fasting
paleo diet

25
Q

How is Food Intake Measured?

A

No single method is ideal for all situations

Depends on the dietary information you need and the purpose you need it.

26
Q

What are the 5 individual methods of measuring food intake?

A

Laboratory methods

Food records

24 hour recall

Diet history

Food frequency questionnaire (FFQ)

27
Q

Describe a Laboratory Method approach to measuring food intake.
- 3 points

A

Assessment of nutritional biomarkers known to reflect
specific aspects of dietary intakes

Can be expensive

Invasive e.g. blood tests

eg urine - protein

28
Q

Describe a Food Record (Dairy) approach to measuring food intake.
- 2 points

A

Written records of actual intake of foods and beverages
consumed at the time of consumption for a specified
period
- Self administered

29
Q

Describe a 24 Hour Recall approach to measuring food intake.
- 2 points

What are the STRENGTHS/LIMITATIONS?

A

A trained interviewer asks child and/or
adult to recall all food and drink during
previous 24 hours.
- A structured interview.

Strengths

  • Minimal demands on participants
  • Open ended
  • Doesn’t influence food intake

Limitations
- A single 24 hour recall does not represent usual intake
due to day-to-day variation
- Depends on participants memory

30
Q

Describe a Diet History approach to measuring food intake.
- 3 points

What are the STRENGTHS/LIMITATIONS?

A

Interview to determine overall eating pattern

Usually begins with a face-to-face interview to determine
the usual meal pattern, most frequently from a 24hr recall.

The second phase is a food frequency questionnaire/
checklist and the third phase, a 3 day food record.

Strengths
- Measure of usual intake

Limitations

  • Labour intensive
  • Requires highly skilled interviewer
31
Q

Describe a Food Frequency Questionnaire approach to measuring food intake.
- 4 points

A

Frequency that a set list of food items are eaten over a specified period of time in the past

Can also ask participants to estimate quantities of foods eaten

Self-completed or done during an interview

Can be used to rank individuals by food or nutrient intakes.

32
Q

What are the STRENGTHS/LIMITATIONS of a Food Frequency Questionnaire?

A

Strengths

  • Can be used to document foods that are never eaten
  • Easily administered, can be pre coded
  • Minimal participant burden
  • Does not influence food intake

Limitations
- Does not provide data on which foods are eaten
together
- Current intake may influence the reporting of intake in
the past
- Relies on memory
- Not open-ended

CXA100 - Food Studies (12 decks)

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