Guideline 1: To maintain a healthy weight, _______ and choose amounts of _____ to _____
Be physically active
Nutritious foods and drinks
Meet your energy needs
Guideline 2: Enjoy a wide variety of nutritious foods from what five food groups?
Vegetables
Fruit
Grain
Lean meats, poultry, +other proteins
Dairy (milk yogurt, and cheese)
Guideline 3: Limit intake of (4 items)
Saturated fats
Added salt
Added sugar
Alcohol
Guideline 4:
Encourage, support and promote breastfeeding
Guideline 5:
Care for your food; prepare and store it safely
Food based dietary guidelines aim to fulfill? (4 aims)
Health and wellbeing
Equity
Sustainability
Country Specific
Estimated Average Requirement (EAR)
A daily nutrient level estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group
Recommended Dietary Intake (RDI)
The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group
Adequate Intake (AI)
The average daily nutrient intake level based on observed or experimentally-determined approximations or estimates of nutrient by a group (or groups) of apparently healthy people that are assumed to be adequate
Estimated Energy Requirement
The average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity, consistent with good health
Upper Level of Intake (UL)
The highest average daily nutrient intake level is likely to pose no adverse health effects to almost all individuals in the general population. As intake increases above the UL, the potential risk of adverse effects increases
Acceptable Macronutrient Distribution Range
The ADMR is an estimate of the range of intake for each macronutrient for individuals (expressed as per cent contribution to energy), which would allow for an adequate intake of all the other nutrient whilst maximising general health outcome
Suggested Dietary Target (SDT)
A daily average intake from food and beverages for certain nutrients that may help in prevention of chronic disease. Average intake may be based on the mean or median depending on the nutrient available data
Fundamental concepts of Nutrition
Nutrition is the study of foods, their
nutrients & other chemical constituents, &
the effects of food constituents on health.
- Nutrition affects many dimensions of health
& can generally be modified to improve
health outcomes
Nutrition principles (9)
- Food is a basic need of humans.
- Food security—having access at all times to sufficient supply of safe, nutritious foods.
- Food insecurity—limited or uncertain availability of safe, nutritious foods
- About 5% of Australian adults are food insecure, higher in younger age, female - Foods provide energy, nutrients, and other substances needed for growth & health.
- Health problems related to nutrition originate within cells
- Poor nutrition can result from both inadequate and excessive levels of nutrient intake.
- Humans have adaptive mechanisms for managing fluctuations in food intake.
- Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes.
- Some groups of people are at higher risk of becoming inadequately nourished than others.
- Poor nutrition can influence the development of certain chronic diseases
- Adequacy and balance are key characteristics of a healthy diet.
The role of Nutrition in Public Health?
In public health nutrition, we try to bring population-wide perspectives to the relationship between food and health.
* For this, we consider
- Different settings
- Various strategies
- A range of approaches
…And work with identified communities, subpopulations and populations, with special attention to underserved or vulnerable groups.
What is the lifecourse perspective?
We are interested in understanding the role of food and nutrition at different stages of the lifespan:
1 the pre-conception period
2* pregnant and lactating women
3* the foetal stage
4* infancy
5* toddlers and pre-schoolers
6* school-age children
7* adolescents
8* adults, and
9* older adults.
Influences on food intake based on the ecological framework? (macro, phys envir, social, individual)
- Socio-economic, cultural and environmental factors that influence our living
conditions: the food chain, accessibility to shops and outlets, housing situation- facilities
to cook and eat, poverty, education approach and level - Social and community networks: food culture, social norms, informal learning: cooking
& food skills - Individual lifestyle factors: knowledge and skills for cooking, individual taste and
preference - Variation in these =Inequalities in opportunity for health through good nutrition
These in turn influence:
* INEQUALITIES: - Variations in opportunity for health through nutrition
* FOOD SUPPLY:
- Food security: Sustainability, quality, safety, climate
- Food Poverty: deprivation, affordability, availability and accessibility
* CONSUMPTION
- Health problems related to the excessive intake of quantity of the habitual diet- energy-dense, high fat, high sugar, high salt,
- Health problems related to the inadequate quantity and quality of the habitual diet- low fibre, micronutrients
Factors impacting nutrient needs for the individual
- Age
- Body size
- Gender
- Genetic traits
- Growth
- Illness
- Lifestyle habits
- Medications
- Pregnancy and lactation
energy (energy out)
Energy expenditure: basal metabolic activities, physical activity, thermic effect of food and adaptive thermogenesis.
6 categories of nutrients
- Carbohydrates: Chemical substances in foods that consist of a single sugar molecule or multiples of sugar molecules in various forms. Sugar and fruit, starchy vegetables, and whole-grain products are good dairy sources/.
- Proteins: chemical substances in foods that are made up of chains of amino acids. Animal products & dried beans are examples of protein sources.
- Fats (lipids): components of food that are soluble in fat but not in water. They are more properly referred to as “lipids”. Most fats are composed of glycerol attached to 3 fatty acids. Oil, butter, sausage, avocado are examples of rich sources of fats.
- Vitamins: 13 specific chemical substances that perform specific functions in the body. Vitamins are present in many foods and are essential components of the diet. Vegetables, fruits and grains are good sources.
- Mineral: In the context of nutrition, minerals consist of 15 elements found in foods that perform particular functions in the body. Milk, dark leafy vegetables and meat are good sources of minerals.
- Water: an essential component of the diet provided by food and fluid.
What is the recommended intake level of carbs?
45-65% ofcalories
240-300g/day
Added sugar: 10% or less of calories
21-35g fibre/day females
30-38g/fibre/day males
What is the recommended intake of protein?
Recommended intake - 10-35% of calories (95-120g)
Roles of protein in the body
- Building materials for growth and maintenance
- As enzymes and some hormones
- Regulates fluid balance
- Regulates acid-base balance
- Transporter
- Antibodies
- Provides energy
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Lecture 1:37
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Lecture 2:68
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week 3 in-class quiz45
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Lecture 3: Preconception and Pregnancy48
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Lecture 4: Breastfeeding21
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lecture 5: infant nutrition58
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lecture 6: nutrition for preschool and school aged children51
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week 6 in-class quiz8
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lecture 7: adolescence34
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lecture 7 quiz questions14
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lecture 8: adults23
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week 8 in-class quiz11
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lecture 9: nutrition for older adults46
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week 9 practice exam11
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2019 exam MCQ'S28
