6 Factors to Consider when Developing a Nutritional Profile
- Current height, weight and BMI
- Amount of exercise and calorific intake required to maintain current weight
- Amount of exercise and calorific intake required to reach ideal weight
- Daily requirements of carbs, protein and fat
- Actual daily intake of carbs, protein and fat
- Current exercise levels
Name 9 dietary assessments
Weighed Food Diary
Estimated Food Diary
Food Frequency Questionnaire
Dietary Checklist
Diet History
Duplicate Diets
Observation
24-hour Recall
Multiple Pass 24-hour Recall
Describe Weighed Food Diary 3
- Weighing every item of food or drink before consumption
- A detailed description of the food and its weight is recorded
- There is a space to record leftovers, so the precise weight of food consumed is calculated
Describe Estimated Food Diary 3
- Quantities of food are estimated rather than weighed
- This estimation uses household measures such as cups or spoons
- The estimates are used to calculate nutrient intake
Describe Food Frequency Questionnaire 3
- Consists of a list of foods and a selection of options relating to the frequency of consumption (daily, weekly, monthly)
- The length of the food list can vary depending on nutrients of interest
- Usually used with large populations instead of individuals
Describe Dietary Checklist 2
- Combines a food frequency questionnaire and an estimated food diary
- Completed at the time of consumption. The respondent refers to the food list and serving sizes
Describe Observation 3
- Observation of dietary intake is undertaken to validate a dietary assessment method
- Observation of school meals has been used to validate recalls in children
- Occasionally fieldworkers visit homes to observe mealtimes
Describe Diet History 2
- Describes food intake over a relatively long period
- Structured interview consisting of questions on habitual intake of foods from core food groups
Describe Duplicate Diets 3
- A duplicate portion of all food and drink consumed through the day is retained
- The identical portions are weighed so a diary is maintained
- All food is chemically analysed
Describe 24-hour Recall 4
- The respondent remembers in detail all the food and drinks they consumed in the past 24 hours
- It relies on an accurate memory and a reliable respondent that won’t under/overestimate
- Interviewer records information
- Limitation of this method is that a single day may not represent a person’s
usually day-to-day intake
Describe Multiple Pass 24-hour Recall 5
- Diet is assessed over a period of 3-5 days where the respondent recalls all food and drinks consumed in the past 24 hours before the interview
- First pass: quick list of food consumed is obtained and dietary info is checked
- Second pass: info about meals and snacks consumed (including time and place) are recorded
- Third pass: prompts for foods that may be forgotten
- Finally, an review of the record and further details of foods consumed are recorded
6 guidelines for healthy eating
- Eat at least 5 portions of fruit and vegetables per day
- Base meals on potatoes and starchy carbohydrates such as brown bread or whole wheat pasta
- Eat some beans, pulses, fish, eggs and meat. Prioritise lean meats such as chicken over red meat
- Have some dairy such as yogurt and milk, or alternatives such as soya milk
- Have a small volume of oils and spreads
- Females – 2000kcal and males – 2500kcal
Name 3 eating disorders
Anorexia nervosa
Bulimia nervosa:
Binge-eating disorder:
Define Anorexia nervosa:
see themselves as overweight (even when dangerously thin) and so limit energy intake and/or excessively exercise
Define Bulimia nervosa:
eat unusually large amounts of food and them compensate through purging (vomiting or taking laxatives), fasting or excessive exercise
Define Binge-eating disorder:
loss of control over food and eat large quantities, can cause obesity
5 Anorexia Symptoms
- Weight loss
- Irregular or loss of periods
- Stomach pains
- Missing meals
- Counting calories excessively
5 Binge-eating Symptoms
- Weight gain
- Bloating
- Poor skin condition
- Eating when not hungry
- Avoiding eating around others
4 guidelines to manage ED
- It is recommended that GPs should take responsibility for initial assessment and coordination of care
- Club managers have responsibility for members of their club if they figure they have an eating disorder
- Be supportive and encourage them to contact their GP
- Don’t be aggressive and comment on their weight/appearance
