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Nutrition 1 (Semester I) > 10b. Food Quality and Dietary Assessment > Flashcards

10b. Food Quality and Dietary Assessment Flashcards

1
Q

During which stages of food production can it be exposed to pesticides?

A

Growing
Harvesting
Storage

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2
Q

What steps can we take to reduce surface chemicals on fruit and veg?

A

Wash in a 2% salt solution or in a white distilled vinegar/water solutions (10%/90%)
Let sit for 15-20 mins

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3
Q

Why is plastic packaging harmful?

A

Plastics allow leaching of chemicals into foods

e.g. BPA

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4
Q

What is BPA and other compounds examples of?

A

Xenoestrogens

chemicals that mimic oestrogen in the body

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5
Q

How do xenoestrogens work?

A

They bind to oestrogen receptors, disrupting normal function

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6
Q

What conditions have xenoestrogens been linked to?

A

Hormone related diseases
Breast cancer
Prostate cancer
Fertility problems

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7
Q

Which plastics are most known to cause health issues?

A 
PET
PVC
DEHA
Polystyrene
Polycarbonates
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8
Q

Examples of items where plastics are present

A 
Soft drink bottles
Water bottles
Clingfilm
Cooking oil bottles
Food trays
Disposable cups
Metal food tin liners
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9
Q

Practical ways to avoid plastics

A

Avoid plastic wrap/clingfilm
Never heat food in plastic
Never leave food or drinks in plastic containers in the sun

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10
Q

Examples of plastic packaging alternatives

A 
Greaseproof paper
Wax paper
Beeswax wraps
Soy wax wraps
Glass or stainless steel containers
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11
Q

What is irradiation?

A

Use of high energy beams, X-rays or gamma rays to prolong shelf life of food

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12
Q

Categories of food that can be irradiated in the EU

A 
Fruit/veg
Cereals
Tubers
Dried herbs
Spices
Fish/shellfish
Poultry
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13
Q

How must food that’s been irradiated be declared?

A

On label as ‘irradiated’ or ‘treated with ionising radiation’
Show the Radura symbol

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14
Q

Which carcinogenic compounds can be formed during irradiation?

A

Radiolytic products

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15
Q

Which toxic chemicals can be produced during irradiation?

A

Benzene
Formic acid
Formaldehyde

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16
Q

What can survive irradiation and become mutagenic?

A

Bacteria

Viruses

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17
Q

The vitamin content of irradiated foods can be reduced by what percentage?

A

2-95%

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18
Q

Which vitamins are most affected by irradiation?

A

B1

C

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19
Q

Benefits of irradiation

A

Extend shelf life

Allow for long-distance shipping

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20
Q

What are Dietary References Values?

A

Set of estimates for the amount of macro/micronutrients and energy needed by different groups of healthy people, doing average activity

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21
Q

What are DRVs not set for?

A

Highly active

Unhealthy individuals

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22
Q

How are DRVs grouped?

A

Girls/boys
Females
Males

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23
Q

What are the age grouping for girls/boys in DRVs?

A 
0-3 months
4-6 months
7-9 months
10-12 months
1-3 years
4-6 years
7-10 years
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24
Q

What are the age grouping for males/females?

A 
11-14 years
15-18 years
19-50 years
50+ years
Pregnancy/breastfeeding
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25
Q

What estimates are included in the DRVs?

A

EAR (Estimated Average Requirement)
RNI (Reference Nutrient Intake)
LRNI (Lower Recommended Nutritional Intake)
Safe intake

26
Q

What is EAR (Estimated Average Requirement)?

A

Needed by a group

i.e. about 50% of people will need less; about 50% of people will need more

27
Q

What are RNIs (Reference Nutrient Intake)?

A

97.5% of the population’s requirement is met

28
Q

What is LRNI (Lower Recommended Nutritional Intake)?

A

Only 2.5% of the population’s requirement is met

i.e. most need more

29
Q

What is safe intake?

A

Used where there is not enough evidence to set an EAR, RNI or LRNI
An amount considered to be enough for most people but below a level that could have undesirable effects

30
Q

What are the limitations of DRVs?

A

They can give a ballpark figure of how much of a nutrient a person needs but they don’t guide that person to a nutritious food source

They are set at levels to maintain health but we aim to promote optimal health

31
Q

What are the criteria for optimal nutrition?

A

Prevents deficiency symptoms
Optimises body stores of that nutrient
Optimises biochemical and physiological function
Minimises risk factors for chronic disease
Minimises the incidence of a disease

32
Q

What are DRVs used for?

A

To make decisions on food policy
To inform decisions on fortification of foods
Provide nutritional education and informative labels
For health professionals to assess the nutritional adequacy of diets
For institutes/caterers to devise nutritionally adequate menus
To serve the industry - not the client!

33
Q

What is food fortification?

A

Addition of nutrients to food and drinks

34
Q

What food product has mandatory fortification?

A 
All flour
(except wholemeal, SR and wheat malt flours)
35
Q

What are flours fortified with?

A

Calcium carbonate
Iron
Thiamine
Niacin

36
Q

Which foods can’t manufacturers voluntarily fortify?

A

Unprocessed foods

Drinks containing more than 1.2% alcohol by volume

37
Q

Why is food fortification used?

A

To replace nutrients lost during processing

38
Q

Examples of food fortification

A

Flour - iron, B1, B3
Cereals - iron, B vits
Margarine - Vits A and D

39
Q

What is the problem with fortification?

A

Uses synthetic nutrients
Portrays fortified food as healthy
Doesn’t encourage healthy eating
Many fortified foods are laden with sugar

40
Q

Examples of nutritional databases providing food composition

A

Cronometer
My Fitness Pal
Nutritics
Nutrition Database

41
Q

What are limitations of food composition tables

A

They don’t tell you how much of a nutrient will be absorbed
Food composition varies in nature
Food composition can be affected by growing conditions, harvesting, storage, processing and preparation
Data all stages of food from growth to cooking is unavailable

42
Q

What can nutrient absorption be affected by?

A 
Poor digestive function
Malabsorption conditions
Nutrient competition or enhancement
Nutrient antagonists
Medications
43
Q

Main reasons for measuring food intake

A

Measure the adequacy and safety of food
Study the interrelationships between food intake and physiological factors
Assist with the diagnosis and treatment of diet related conditions

44
Q

What main methods can be used to measure food intake of individuals?

A

Reports of foods consumed on specific days

Construction of typical food patterns

45
Q

What are the different methods of reporting foods on specific days?

A

Menu records
Weighed records
Estimated records
24 hour recalls

46
Q

Best ways to construct typical food patterns

A

Diet histories

Food frequency questionnaires

47
Q

What are menu records?

A

Simplest way of recording food intake
Requires description of the food/drink consumed
Counts each meal/snack a day without quantifying the portions

48
Q

When are menu records useful?

A

Assessing compliance with special diets
Assessing frequency of specific food use
Assessing food patterns over a longer time
Don’t have to weigh food which is problematic for some

49
Q

What are weighed records?

A

Weighing each item of food/drink at the time it’s consumed
Usually kept for 3-7 days
Needs clear instructions on how food should be weighed

50
Q

What are weighed records useful for?

A

Can carry out metabolic studies to determine absorption/retention of specific nutrients
To quantify the actual amounts of each macro/micro nutrient consumed and determine if intake is adequate

51
Q

What are estimated food records?

A

Amounts of food/drink consumed are assessed by volume rather than weight
(e.g. cups, tsp, tbsp)
The descriptive amounts are converted to weights by the assessor

52
Q

When are estimated food records useful?

A

Assessing a large number of people over a large geographic area as scales don’t need to be provided
Assessing food intake in countries/cultures that normally use spoon/cup measures
People without scales

53
Q

What is 24 hr recall?

A

Asking individuals to recollect the types and amounts of food they have eaten
Most widely used method of obtaining information on food intake

54
Q

Benefit of 24 hr recall

A

Doesn’t influence the type of food consumed in a way that a food record might

55
Q

Limitation of 24 hr recall

A

Open to misinterpretation with subjects reporting a good dietary pattern in order to protect self image
Telling practitioner what they want to hear

56
Q

What is a multiple pass 24 hr recall?

A
  1. Subject provides a list of foods eaten on previous day
  2. Practitioner obtains more detail by probing for additions like milk in tea, any alcohol, junk food etc
  3. Practitioner reviews the list of foods to prompt reports of other foods consumed
57
Q

What does a diet history involve?

A

Obtaining information on the habitual food intake of a client
Open interview, followed by a crosscheck against a list of commonly consumed foods
First looks at food eaten on previous day
Then food intake for given time periods (months, years)

58
Q

What is a food frequency questionnaire?

A

Provides a list of foods and a selection of options for how often each food is consumed

59
Q

What are the limitations of food frequency questionnaires?

A

Only obtains information on the frequency of consumption of a food over a given time
Not on meal patterns or nutritional status

60
Q

What information should food diaries contain?

A

All meals/snacks consumed within timeframe
Fruit/veg consumed
All fluids - water, tea, coffee, alcohol, fizzy drinks
Meds/supplements taken
Methods of preparation
Time of meals
Symptoms following meals
Triggers for eating certain foods (mood, energy)

61
Q

What can an NT assess from a food diary?

A 
Energetics of food/drinks
Fruit/veg intake
AOs
Serving sizes
Eating pattern
Relationship with food
Cravings
Dietary type
Dislikes/aversions
62
Q

How can a food diary be used by an NT to inform a client on protocol?

A

Making sure diet is balanced
Whether foods or combination of foods cause symptoms
Making sure individual is hydrated
Frequency/time of meals may influence energy levels, unstable blood glucose, emotional eating
How junk food can impact well being

Nutrition 1 (Semester I) (15 decks)

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