Food labelling - Assessing Nutrient Status Flashcards
Food diary content
Food diaries help collect valuable nutritional info & should contain a range of detail:
* All the meals/snacks consumed during the timeframe
* Portions of fruit and vegetables consumed
* All fluids, coffee, tea, alcohol, carbonated drinks
* Methods of food preparation (cooked, fried, bought)
* Symptoms following meals (identify triggers)
* Triggers for eating particular foods (mood, energy)
* Time of meals
* Supplements and medication taken each day
Food diary information
Food diaries provide a range of information, such as:
* Whether the diet is balanced (Macro and micronutrients)
* Whether particular foods or combinations of foods cause symptoms
* Whether the individual is hydrated or dehydrated
* Frequency and time of meals – may indicate unstable blood glucose levels, emotional eating
* Inclusion of junk food that impacts well-being
You may ask a client to provide a food diary prior to their first consultation OR use it as a tool to gain more in-depth information for the follow-up consultation
Other factors to consider
Other points to notice:
* Energetic of food/beverages
* Vegetable/fruit intake
* Antioxidants (Consider colours of food)
* Serving size
* Eating pattern (including when/where they eat)
* Relationship with food
* Dietary type e.g. vegan. Pescatarian, etc.)
* Liquid intake (Cold and hot, including coffee)
* Snacks and cravings
* Dislikes/aversions
Making healthy food choices
The following questions act as a guide to help a client make healthy food choices:
* Is the food good-quality (fresh, unprocessed, organic)?
* How far has the food travelled/been stored?
* How has the food being prepared if prepacked or what will the preparation method be (raw, cooked, boiled, fried, baked…)?
* Does a meal containing nutrients which work in synergy? (e.g. Fe/Vit C)
* Are there factors that can impede nutrient absorption (smoking, medications, alcohol, caffeine, stress, over- or under-exercise)?
* Any major illness which impacts nutrient requirements? (e.g. cancer)
* Is the client’s food intake consistent or are there fluctuations?
* How active is the client (higher energy intake, protein needs)?
