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

10b. Food Quality and Dietary Assessment Flashcards

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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
What estimates are included in the DRVs?
EAR (Estimated Average Requirement) RNI (Reference Nutrient Intake) LRNI (Lower Recommended Nutritional Intake) Safe intake
26
What is EAR (Estimated Average Requirement)?
Needed by a group | i.e. about 50% of people will need less; about 50% of people will need more
27
What are RNIs (Reference Nutrient Intake)?
97.5% of the population's requirement is met
28
What is LRNI (Lower Recommended Nutritional Intake)?
Only 2.5% of the population's requirement is met | i.e. most need more
29
What is safe intake?
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
What are the limitations of DRVs?
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
What are the criteria for optimal nutrition?
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
What are DRVs used for?
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
What is food fortification?
Addition of nutrients to food and drinks
34
What food product has mandatory fortification?
``` All flour (except wholemeal, SR and wheat malt flours) ```
35
What are flours fortified with?
Calcium carbonate Iron Thiamine Niacin
36
Which foods can't manufacturers voluntarily fortify?
Unprocessed foods | Drinks containing more than 1.2% alcohol by volume
37
Why is food fortification used?
To replace nutrients lost during processing
38
Examples of food fortification
Flour - iron, B1, B3 Cereals - iron, B vits Margarine - Vits A and D
39
What is the problem with fortification?
Uses synthetic nutrients Portrays fortified food as healthy Doesn't encourage healthy eating Many fortified foods are laden with sugar
40
Examples of nutritional databases providing food composition
Cronometer My Fitness Pal Nutritics Nutrition Database
41
What are limitations of food composition tables
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
What can nutrient absorption be affected by?
``` Poor digestive function Malabsorption conditions Nutrient competition or enhancement Nutrient antagonists Medications ```
43
Main reasons for measuring food intake
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
What main methods can be used to measure food intake of individuals?
Reports of foods consumed on specific days | Construction of typical food patterns
45
What are the different methods of reporting foods on specific days?
Menu records Weighed records Estimated records 24 hour recalls
46
Best ways to construct typical food patterns
Diet histories | Food frequency questionnaires
47
What are menu records?
Simplest way of recording food intake Requires description of the food/drink consumed Counts each meal/snack a day without quantifying the portions
48
When are menu records useful?
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
What are weighed records?
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
What are weighed records useful for?
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
What are estimated food records?
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
When are estimated food records useful?
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
What is 24 hr recall?
Asking individuals to recollect the types and amounts of food they have eaten Most widely used method of obtaining information on food intake
54
Benefit of 24 hr recall
Doesn't influence the type of food consumed in a way that a food record might
55
Limitation of 24 hr recall
Open to misinterpretation with subjects reporting a good dietary pattern in order to protect self image Telling practitioner what they want to hear
56
What is a multiple pass 24 hr recall?
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
What does a diet history involve?
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
What is a food frequency questionnaire?
Provides a list of foods and a selection of options for how often each food is consumed
59
What are the limitations of food frequency questionnaires?
Only obtains information on the frequency of consumption of a food over a given time Not on meal patterns or nutritional status
60
What information should food diaries contain?
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
What can an NT assess from a food diary?
``` Energetics of food/drinks Fruit/veg intake AOs Serving sizes Eating pattern Relationship with food Cravings Dietary type Dislikes/aversions ```
62
How can a food diary be used by an NT to inform a client on protocol?
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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