...Comparison of folate intakes in a population of college students using a Food Frequency Questionnaire and Dietary Folate Equivalent Screener Abstract Although food frequency questionnaires are very strong tools in dietary assessment, more efficient methods need to be created to assess specific nutrient intakes such as folate. The dietary folate equivalent screener created by Nutrition Quest is a very efficient method used to assess daily folate intake. The objective of this study is to test whether or not a dietary folate equivalent screener can be used in supplementary of the food frequency questionnaire. The correlation between the food frequency questionnaire and the dietary folate equivalent screener for total folate intake (r = .70) were correlated but statistically insignificant (p < 0.05). However analysis of previous studies suggests that food frequency questionnaire can be supplemented by the dietary folate equivalent screener. Introduction There are many different dietary assessment tools in determining nutrient intakes. The food frequency questionnaire is a dietary assessment tool frequently used in large-scale nutritional epidemiology studies and has been a cost-effective, yet suitable method for self-administered use for dietary assessments (2) (3). However, the food frequency questionnaire is very extensive and usually takes around forty-five minutes to an hour to complete. When only assessing specific micronutrients, such as daily folate intake, more efficient...
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...is used to encompass nutrient recommendations produced by the National Academy of Sciences and the Food and Nutrition Board is called Dietary Reference Intakes (DRI). DRI is also a common term for a guideline of reference values used to assess and plan a healthy individual’s nutrient intake (Wardlaw et. al., 2011, p. 60-61). During a consecutive three-day period, protein intakes, carbohydrate intakes, lipid intakes, macronutrient intake ranges, fiber intake ranges, and dietary modifications are recorded and analyzed in iProfile. Recorded Protein, Carbohydrate, and Lipid Intakes. Macronutrients are substances needed for growth, metabolism, and for other body functions. Macronutrients are nutrients that provide calories or energy (Gary R. 1998) Good day mam, i noticed you graded me a zero in the week one game quiz. I was only added to the class a day before the start date and i did not have access to the class until the first day of class, so i managed and rush to get all my assignments done that same day. Infact i did the game quiz test at the laptop room downstairs during our 30minute break in class just becuase i wanted to get things done then only to find out i got a zero for it. Please may i request to take the game again because i really do not like losing marks. Protein, Carbohydrate, & Lipid Foods In my recorded daily intake, the foods consumed that provided the proteins consisted of: the baked fish fillets, hard boiled eggs, turkey bacon, and oven-baked chicken...
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...optimal health. The recording food intake for three days provides many areas of nutrition that I am more aware of that before; this includes protein, carbohydrate, lipid, and fiber intake needs. Meeting the nutritional needs of the human body helps to ensure a healthy lifestyle that is free of disease and illness. Intake of Protein, Carbohydrates, and Lipids The 3-days-diet from the iProfile data shows the majority of protein intake from meats, such as chicken and tuna. The data shows that protein is a nutrient in nearly every food source but is lower than four grams if it is not a meat product. Carbohydrates are in almost every food item in the 3-day-diet records; however, the majority of carbohydrates come from consuming grains, fruits, vegetables, and sugars, such as an orange, grapes, bagel, red potatoes, granola, and milk. Aside from the small portion in granola, the majority of lipids come from meat and dairy products, such as sour cream, butter, blue cheese dressing, cream cheese, chicken, and tuna. The daily recommended intake (DRI) is the level of percentages of nutrients that science currently states what an individual needs to maintain optimal health. Wardlaw and Smith (2011) explain that the current DRI of kilocalories from nutrients is 55 to 75 percent from carbohydrates, 15 to 30 percent from lipids, 10 to 15 percent from proteins, and 25 milligrams of dietary fiber. The nutrient intake percentages from daily recordings of the 3-day-diet shows 37 percent of kilocalories...
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...puts us at increased risk for a disease, but does not cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends 2 grams per day of plant sterols * What do plant sterols have to do with high blood cholesterol? A) Plant sterols – the plant form of cholesterol. Slightly chemically different, prevent us from absorbing cholesterol in the intestines, currently only recommended for those with high cholesterol Weight Management * What is meant by the concept of ‘energy balance’? A) Intake =...
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...Clinical Nutrition (2002) 56, 644–649 ß 2002 Nature Publishing Group All rights reserved 0954–3007/02 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION The Adolescent Food Habits Checklist: reliability and validity of a measure of healthy eating behaviour in adolescents F Johnson1, J Wardle1* and J Griffith1 1 ICRF Health Behaviour Unit, University College London, UK Objective: Amid concerns about the quality of young people’s diets, this paper describes the development of a measure of healthy eating behaviour for use with adolescents. Design: Items for the measure were selected from a larger pool on the basis of responses from a pilot study. The 23-item checklist was validated using measures of dietary fat and fibre intake, fruit and vegetable consumption, dietary restraint, nutrition knowledge and a measure of family income. Setting: Participants came from seven secondary schools in the north-west of England. Subjects: A total of 1822 adolescents aged between 13 and 16 y took part in the study, representing 84% of those invited to participate. Results: Correlations between measures indicate a good level of convergent validity, and the checklist is also shown to have high internal and test – retest reliability. Conclusions: The focus on choices available to adolescents means that the checklist will provide a useful addition to food frequency-type approaches to the measurement of adolescent eating behaviour. Sponsorship: This research was funded by the Medical Research...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...Assess how influences on the dietary intake may affect the nutritional health of individuals (M2) The influences of underlying health conditions can result in the need for specific nutrients as well as influencing what people are or aren’t able to eat. This means it can be more complicated to get all the essential nutrients and a balanced diet, especially when you have to avoid certain foods. One health condition that affects people is Coeliac Disease; this is intolerance to the protein ‘gluten’ which is found in wheat, barley and rye. When coming into contact with gluten the body produces antibodies which then attack the lining of the bowel. This then affects the body’s ability to absorb nutrients from food and can even lead to anaemia and osteoporosis. It can also create an increased risk of bowel cancer. Symptoms of Coeliac Disease include abdominal pain, diarrhoea and bloating amongst other things. This would be an influence on dietary intake because a person with this disease must get rid of all foods containing wheat, barley and rye from their diet in order to prevent themselves from coming into contact with gluten. Gluten-free products are available to buy which are alternatives to the original product (such as pasta) and are safe for a coeliac disease sufferer to eat, they can however be expensive. Food classed as gluten free isn’t necessarily healthier than that containing gluten. Gluten free products can be high in calories mats and carbohydrates which could...
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...1 DAY- Food Intake Paper Paul Reaves SCI/ 220 June 28, 2011 Tracy McDougall 1 Day- Food Intake Paper My dietary intake for June 24, 2011 consisted of two cups of watermelon, two bananas, three waffles with syrup, and apple juice. My lunch consisted of one sweet potato and some celery and I ate a box of raisins for a snack. My dinner consisted of French fries, one Morningstar veggie burger and a piece of flatbread. I believe that my dietary intake for the day was balanced but could have been healthier. My caloric intake was low at only 1965 calories, but my sodium intake was very high at 3668mg. I did eat an adequate amount of vegetables. I ate carrots, spinach, and celery. Based on my dietary intake that I recorded for the day, I believe it provided a healthful diet. However, I believe that there is room for improvement in certain categories. I consumed the recommended DRI from some of the food groups, vitamins, and minerals, but other food groups were underrepresented. I did not consume enough from the meat, bean, milk, and oil groups because I am a vegetarian. I believe the reason I don’t consume enough from each food groups is that I am not conscious of my portions sizes when I prepare my meal. I will need to measure my portions from each food group in order to know for certain if I am getting the daily recommended intakes from each food group. I will also need to do a better job of grocery shopping. I think that having a grocery list will help me reach my objectives...
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...P3: Explain possible influences on dietary intake. Introduction: In this assignment I will be explaining possible influences on dietary intake. I will be looking at factors such as; health factors, education, age, social policy, economic factors, socio-cultural factors and lifestyle factors and how each of these can positively or negatively influence an individual's dietary intake. Health factors: Diabetes: Health factors like diabetes can influence a person’s dietary intake because people with diabetes are only allowed certain food for example they cannot have too much sugar in their blood as it will cause very serious health problems if not treated quick. Hyperglycemia is one of the health problems that can damage vessels that provide blood to vital organs, by increasing the risk of stroke, problem with nerve, heart disease and so much more. However the health problems for people with diabetes only occur in adulthood, particularly if they have not managed or even controlled their diabetes properly. Irritable bowel syndrome: the health factors concerning irritable bowel syndrome is that people who have it tend to need the toilet considerately more than people who don’t have the symptom. The always need to avoid eating fruit and many processed foods that contain fructose. For people with irritable bowel syndrome always need to be aware and on their guard about what they eat as their bowel movement could occur anytime. People with irritable bowel syndrome lifestyle...
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...“The DRI recommendations for nutrient intake include four sets of values. The Estimated Average Requirements are average amounts of nutrients or other dietary components required by healthy individuals in a population. They are determined using experimental data on nutrient needs and are used in assessing the adequacy of a population's food supply or typical intake. They are not appropriate for evaluating an individual's intake but are used to calculate the Recommended Dietary Allowances (RDAs). The RDAs recommend specific amounts of nutrients and other dietary components to meet the needs of most healthy people. When there is not enough data about nutrient requirements to establish EARs and RDAs, are set, based on what healthy people typically eat. RDA or AI values can be used as goals for individual intake and to plan and evaluate individual diets, they are meant to represent the amounts that most healthy people should consume, on average, over several days or even weeks, not each and every day. Because they are set high enough to meet the needs of almost all healthy people, intake below the RDA or AI does not necessarily mean that an individual is deficient, but the risk of deficiency is greater than if the individual consumed the recommended amount” (Wiley Plus, 2012). Based on this I would say that my intake for the day of September 7, 2012 followed the guidelines very well. “The human body requires many vitamins and minerals in order to function...
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...cultures; for example the San Bushmen and the Hadaza (Crittendon 2012), practice dietary empirical knowledge ( appendix I) and experience as a way of life. 1960’s medical and anthropological studies (Bond, 2012) concluded the San’s dietary and lifestyle behaviours demonstrated optimal nutrition/health across all generations (Kirchengast, 1998). Optimal nutrition, the most conducive dietary patterns, nutrients and other substances contained within foods, beverages and supplements and their actions and interactions to meets the needs of the human body (Rolfes et al, 2006) The National Health and Medical Research Council NHMRC (2013) advise optimal nutrition and a daily moderate physical activity level (PAL); appendix II, is required for optimal health, the best possible physical and cognitive development of an individual from conception through the lifespan. Optimal health includes an individual’s potential to achieve their full capabilities, a resistance to infection and protection from chronic disease and premature death. Globally, 40 countries including Australia and New Zealand (ANZ) have Dietary Guidelines and Nutrient Reference Values (NRV’s) or similar. ANZ currently retain the 1991 Recommended Daily Intake (RDI’s), “the level of intake of essential nutrients adequate to meet the nutritional requirements of practically all healthy people” (DAA, 2106). The NHMRC (2013) state these Intakes “exceeded actual nutritional requirements”, applied only to healthy people and were...
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...Dietary Intake and Risk Factors for Poor Diet Quality Among Children in Nova Scotia Paul J. Veugelers, PhD1 Angela L. Fitzgerald, MSc, PDt2 Elizabeth Johnston, PhD, PDt, FDC3 ABSTRACT Objective: Public health policies promote healthy nutrition but evaluations of children’s adherence to dietary recommendations and studies of risk factors of poor nutrition are scarce, despite the importance of diet for the temporal increase in the prevalence of childhood obesity. Here we examine dietary intake and risk factors for poor diet quality among children in Nova Scotia to provide direction for health policies and prevention initiatives. Methods: In 2003, we surveyed 5,200 grade five students from 282 public schools in Nova Scotia, as well as their parents. We assessed students’ dietary intake (Harvard’s Youth Adolescent Food Frequency Questionnaire) and compared this with Canadian food group and nutrient recommendations. We summarized diet quality using the Diet Quality Index International, and used multilevel regression methods to evaluate potential child, parental and school risk factors for poor diet quality. Results: In Nova Scotia, 42.3% of children did not meet recommendations for milk products nor did they meet recommendations for the food groups ‘Vegetables and fruit’ (49.9%), ‘Grain products’ (54.4%) and ‘Meat and alternatives’ (73.7%). Children adequately met nutrient requirements with the exception of calcium and fibre, of which intakes were low, and dietary fat and sodium...
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...Analysis of Dietary Intake After completing the computerized nutrient analysis of your 7-day food and beverage intake, answer the following questions. 1. Do you feel the three days of the food record are typical of your usual intake? Why or why not? No, using the my fitness pal app made me very cautious of what I ate. I liked it because it made me recognize and distinguish good food choices. 2. How many eating occasions did you average each day? Do you feel you normally eat at designated meal times or would you consider yourself one who snacks frequently? Explain. I am a three to four meal a day type guy. I stuck to the plan eating only 3 meals a day, with a couple of snacks in between. 3. Were there times when you were responding to psychological/social needs for food rather than biological needs? Explain. No 4. Please indicate if your calorie needs from your personal profile are based on the data you inputted or have been adjusted for weight loss, weight gain or for pregnant/lactating mothers. I put in that I wanted to maintain my weight, by doing this I was allowed 2,620 calories before exercising. Individual Dietary Analysis Carbohydrates 1. What was the average number of grams of carbohydrates you ate? 383 2. What is your recommended intake for carbohydrates in grams? 373 3. LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. Which contributes most to your CHO intake, starch or sugar? Baked potato...
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...Nutrition Intake – 3 Days Your Name University of Phoenix Abstract The objective of this study was to assess the amount of nutrients I receive daily based on my daily meal plan. My daily intake was compared against the recommended intake for someone of my height, weight, and age. The list of foods that I ate daily was saved into my iProfile and then compiled to reflect my intake for a 72 hour period. The amount of macronutrients I intake daily was analyze and then each single nutrient was analyze and compared to the recommended daily intake. My diet was high in proteins but low in carbs which resulted in a low fiber intake. The findings in this study showed me that what I thought was a healthy meal plan, was actually missing essential macronutrients critical for body function. Nutrition Intake – 3 Days During the past 72 hours, I recorded everything I ate for breakfast, lunch, and dinner. After recording my intake in the Wiley iProfile and reviewing the reports, I gained a better understanding of my diet by comparing my daily nutrition intake to what is recommended by the Dietary Reference Intake. The foods in my daily intake that provided protein were the eggs, yogurt, turkey sandwiches, chicken breasts, lima beans, protein shakes, turnip greens, broccoli, and the subway salad. The foods that provided carbohydrates were the eggs, yogurt, turkey sandwiches, chicken breasts, lima...
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...Wiley Paper Kelly McKiernan SCI/220 March 1, 2012 Edward J. Boland Wiley Paper One of the most accurate predictors for good health and wellness is a nutritious and balanced diet. It can be an eye-opening experience to record and analyze what is actually consumed in a particular day. After entering my food intake for a full day into the WileyPLUS iProfile, I discovered that while my diet appears to be healthy, there are a few dietary habits that could be quite harmful if not addressed. The first step in completing my iProfile Journal was filling out exactly which foods were consumed for breakfast, lunch, dinner, and snacks. A crucial aspect of listing this information is specifying the actual amount of each food consumed. It is important to be thorough when completing this Journal, paying particular attention to anything that may be overlooked, such as mayonnaise on a sandwich, or butter on bread. Upon completion of the Journal, I discovered that my diet was relatively healthful. My calorie intake for the day was 2324 kcal, and with the Daily Reference Intakes (DRI) at 2918 kcal, I consumed 79% of the calories recommended. Although the calories that I ingested from fat fall within the upper ranges of my DRI, it would be a good idea to reduce the amount of fat in my diet, particularly the amount of saturated fat. It is also worth noting that my Omega-6 and Omega-3 fatty acid levels are at 97%, which is important because they can reduce the risk of heart disease...
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