CAR03-2003

Question 1

Define free sugars.

Answer 1

Monosaccharides and disaccharides added to foods and beverages by the manufacturer/cook/consumer

And sugars naturally potent in honey, syrups, fruit juices and fruit juice concentrates

Question 2

What is better term for free sugars?

Answer 2

Non-milk extrinsic sugars

Question 3

Give examples of free sugars.

Answer 3

Sucrose

Glucose and glucose syrup

Fructose

(Lactose)

Maltose

Dextrose

Hydrolysed starch

Question 4

What are some non-nutritive sugar substitutes?

Answer 4

Sacharine

Acesulfame K

Aspartame

Thaumatin

Cyclamate

Question 5

What are some nutritive sugar substitutes?

Answer 5

Sorbitol

Mannitol

Xylitol

Lacitol

Isomalt

Hydrogenated glucose syrup

Question 6

What is the WHO guidance on sugar intake for adults and children?

Answer 6

1. Reduce intake of free sugars throughout life course
2. Reduce intake of free sugars to <10% total energy intake
3. (CONDITIONAL) Suggested further reduction of free sugar intake to <5% total energy intake

Question 7

Which population group has the highest percentage intake of free sugars?

Answer 7

Children (14.7% in 4-10yo, 15.4% in 11-18yo)

Question 8

What is a big culprit of free sugar consumption in children and teens?

Answer 8

Sugar-sweetened drinks

Question 9

What does 5% of energy intake being sugar look like?

Answer 9

4-6yo = 19g or 5 cubes of sugar

7-11yo = 24g or 6 cubes of sugar

12+ = 30g or 7 cubes of sugar

Question 10

What is the Healthy Eating Advice on fruit and veg?

Answer 10

Eat at least 5 portions of a variety of whole fruit and veg everyday

Question 11

What is the Healthy Eating Advice on smoothies and fruit juice?

Answer 11

Limit to 150ml/day

Question 12

What is the Healthy Eating Advice on starchy carbs?

Answer 12

Base meals on potatoes, bread, rice, pasta or other starchy carbs

Choose whole grain where possible

Question 13

What is the Healthy Eating Advice on dairy?

Answer 13

Have some dairy or dairy alternatives (eg soya) each day

Choose lower fat and lower sugar options

Question 14

What is the Healthy Eating Advice on protein?

Answer 14

Eat some beans, pulses, fish, eggs, meat and other protein

Aim for at least 2 portions of fish per week with 1 being an oily fish (eg salmon, mackerel)

Question 15

What is the Healthy Eating Advice on oils?

Answer 15

Choose unsaturated oils and spreads and eat in small amounts

Question 16

What is the Healthy Eating Advice on foods high in fat/sugar/salt?

Answer 16

Eat foods high in fat/salt/sugar less often and in small amounts

Question 17

What is the Healthy Eating Advice on fluids?

Answer 17

Drink plenty of fluids ~6-8 cups per day

Question 18

What is considered high in sugar (red) on nutrition labels?

Answer 18

≥22.5g sugar/100g

Question 19

What is considered low in sugar (green) on nutrition labels?

Answer 19

≤5g sugar/100g

Question 20

Why are dried fruits not as good as they seem?

Answer 20

High in sugar

Stick to teeth => cariogenic

Question 21

When may you advise diet counselling/analysis?

Answer 21

High risk caries patients

Patients with unusual caries patterns

Patients with erosive tooth loss

Patients with sensitivity

Question 22

What are the two methods used in diet analysis?

Answer 22

24 hour recall method

Diet sheel/diary

Question 23

Describe a diet sheet/diary.

Answer 23

Record of everything the patient eats and drinks (including medicine) over a minimum of three days

Two weekdays and one weekend day

Records time and number of intakes

Question 24

What advice about sugar should we give?

Answer 24

Restrict consumption of sugary foods/drinks to meal times

Try to limit sugar to <5% of total energy intake

Read food labels

Question 25

What needs to be considered when giving dietary advice?

Answer 25

Should be motivational and brief, no lecturing! Make sure it's realistic for lifestyle and budget Explore alternatives Patient-centred change so support them

Question 26

What action can we take to improve the diet of whole population groups?

Answer 26

Clear general messages Build skills in thinking of healthy alternatives

Question 27

What action can we take to improve diet on an individual level?

Answer 27

Build skills in thinking of healthy alternatives Get patients to identify small goals with you Show them that behaviour change is a process and support them

Question 28

What conditions is sugar a common risk factor for?

Answer 28

Diabetes Obesity Cardiovascular disease Cancers Caries

Question 29

Give some public health strategies for decreasing sugar consumption.

Answer 29

Public policy: - taxation - mandatory food labelling - sugar-free medicine Supportive environments: - advertising - product placement Personal skills: - cookery - behavioural change support Industry: - non-cariogenic confectionary - sugar-free gum Community action - training - campaigns

Question 30

What is the COM-B model?

Answer 30

Capability (physical and psychological skills) Opportunity (physical and social environment) Motivation (conscious and automatic processes) => Behaviour change