Nutrition And Health

Question 1

Definition of nutrient

Answer 1

A substance that provides nourishment essential for the maintenance of life for growth

Question 2

Definition of macronutrient

Answer 2

Lipids, carbohydrates, proteins and alcohol

Question 3

Definition of micronutrient

Answer 3

Vitamins, essential minerals, essential amino acids, essential fatty acids
Only needed in tiny amounts

Question 4

Definition of estimated average requirement (EAR)

Answer 4

Intake level for a nutrient at which the needs of 50% of the population are met

Question 5

Definition of reference nutrient intake (RNI)

Answer 5

Amount of a nutrient that is enough to ensure that the needs of 97.5% are being met
2SD above EAR

Question 6

Definition of lower reference nutrient intake (LRNI)

Answer 6

2SD below the EAR

Intakes of a nutrient below this level are almost certainly inadequate for most individuals

Question 7

What is a nutrient?

Macro and micronutrients

Answer 7

Macronutrients, lipids, carbohydrates, proteins, alcohol

Micronutrients, vitamins, minerals, AA, FA, only needed in tiny amounts

Question 8

Nutrient requirements and what do they depend on

Answer 8

Difficult to be specific about individual energy and nutrient requirements
Depends on
  Age
  Gender
  Activity levels

Question 9

What is the requirement for a nutrient

Answer 9

Classically, amount needed to prevent deficiency
Societies expect more than this
Storage for times of low/no intake

Requirements set by FSA, COMA, dietary reference values

Question 10

How is the requirement value for a nutrient set

Answer 10

Intake of X in groups with no deficiency
Intake in groups with deficiency
Intakes that would cure clinical deficiency
Intakes that are associated with a marker of nutritional adequacy (enzyme sats, tissue conc)

Allows us to work out the estimated average requirement

Question 11

What proportion of the population will be satisfied by EAR, RNI and why not 100%

Answer 11

EAR 50%
RNI 95% (2SD)
Impossible to find a value that satisfies everyone as everyone needs different amounts

Question 12

Are there any reference values for energy requirements

Answer 12

Generally no but there are for
Nutritional programmes for groups of people (babies, pregnant people, children, elderly)
Formulation of feeds for babies, schools, institutions
Clinical nutrition (enteral, paraenteral)

Question 13

How do we know how much X we’re taking in

Answer 13

Food tables by McCance and Widdowson, ‘The Chemical Composition of foods’

Question 14

Accuracy of the data for the chemical composition of foods

Answer 14

Not strictly accurate (fat content in milk varies by season)
Good guideline, used for
Analysis of an individuals nutrient and energy intakes
In formulation of diets where certain foods must be avoided

Question 15

Undernutrition, where is it and where is it prevalent

Answer 15

Major problem in many developing countries
In the developed world, usually specific deficiencies (protein, vitamins, minerals)
Elderly at home on their own/institutions
Young people on junk food
Slimmers and people on fad diets, eating disorders
Up to 40% of hospitalised patients

Question 16

Over nutrition, where is it prevalent

Answer 16

Main nutritional problem in the developing/developed world

Too much fat, sugar, salt, food in general

Question 17

How to calculate BMI

Answer 17

kg/m2 = BMI

Question 18

Normal BMI

Answer 18

18.5-24.9

Question 19

Overweight/pre obese BMI

Answer 19

25-29.9

Question 20

Obesity grade 1, BMI

Answer 20

30-34.9

Question 21

Obesity grade 2, BMI

Answer 21

35-39.9

Question 22

Obesity grade 3, BMI

Answer 22

> 40

Question 23

Consequences of over nutrition and obesity

Answer 23

CVD
Stroke
Some cancers
Hypertension 
T2D
Gallstones
Gout
Infertility
Sleep apnoea
Surgical risk
Psychological distress

Question 24

Risks of CVD

Answer 24

High cholesterol
Hypertension
Smoking
Inactivity
Obesity

Question 25

Hypertension and ethnic groups

Answer 25

Often related to high salt intake, average UK intake = 9g, max recommended = 6g

British of South Asian origin have higher incidence of strokes, diabetes, hypertension
Due to high salt content in traditional diets

Question 26

Solutions to over nutrition

Answer 26

Education
 Clear labelling of food products
Support and provision of facilities for the deprived groups of the population
School food schemes
Role models
Control of advertising
Pressure on food industry