Seminar 8: Nutrition And Diet Therapy
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Questions and Answers

What is the common characteristic of fad diets?

  • They promote balanced nutrient intake throughout the diet.
  • They encourage the consumption of high-calorie foods.
  • They involve unusual combinations of foods or eating sequences. (correct)
  • They are scientifically proven to be effective long term.

    • Which of the following is NOT a factor for the success of a balanced low-calorie diet?

  • Willingness to try portion-controlled meals.
  • Perceived sustainability of the eating routine.
  • Satisfaction with food taste and variety.
  • Access to a variety of high-calorie foods. (correct)

    • What is one potential health benefit of the Mediterranean diet?

  • Cardiovascular risk reduction. (correct)
  • High intake of saturated fats.
  • Increased meat consumption.
  • Enhanced risk of obesity.

    • What calorie range defines very low-calorie diets (VLCDs)?

    <p>200-800 kcal/day.</p> Signup and view all the answers

    Which of the following groups is likely to be targeted by portion-controlled meal methods?

    <p>People seeking to control calorie intake effectively.</p> Signup and view all the answers

    What is the primary benefit of soluble fiber in the diet?

    <p>Forms a gel-like substance that slows digestion</p> Signup and view all the answers

    Which type of fat is solid at room temperature and raises cholesterol levels?

    <p>Saturated fats</p> Signup and view all the answers

    What is the recommended daily intake of fiber for adults?

    <p>25 g</p> Signup and view all the answers

    Which fat type is specifically modified through hydrogenation?

    <p>Trans fats</p> Signup and view all the answers

    What percentage of total daily energy intake should ideally come from proteins in a healthy diet for adults?

    <p>10-15%</p> Signup and view all the answers

    Which function is NOT associated with dietary fats?

    <p>Absorption of water</p> Signup and view all the answers

    What is one of the main functions of proteins in the body?

    <p>Structural support</p> Signup and view all the answers

    Which of the following foods is recommended to limit due to high saturated fat content?

    <p>Fatty meats</p> Signup and view all the answers

    What impact does insoluble fiber have on digestion?

    <p>Adds bulk to stool and speeds up passage</p> Signup and view all the answers

    Why is exclusive breastfeeding recommended for the first 6 months of a child’s life?

    <p>To promote healthy growth and cognitive development</p> Signup and view all the answers

    What is the recommended limit for free sugars in a healthy diet?

    <p>Less than 10%</p> Signup and view all the answers

    Unsaturated fats are known to have what effect on cholesterol levels?

    <p>Decrease LDL cholesterol and increase HDL cholesterol</p> Signup and view all the answers

    What health risk is associated with high sodium intake and low potassium intake?

    <p>High blood pressure</p> Signup and view all the answers

    What is one method to help reduce salt intake in daily cooking?

    <p>Limiting the use of salt and high-sodium condiments</p> Signup and view all the answers

    Which of the following snacks is recommended to help reduce sugar intake?

    <p>Fresh fruits</p> Signup and view all the answers

    What is the potential health benefit of reducing free sugars to less than 5% of total daily energy intake?

    <p>Additional health benefits</p> Signup and view all the answers

    What is the recommended initial weight loss goal for significant health benefits?

    <p>5-7% of total body weight</p> Signup and view all the answers

    Which of the following components is least likely to be a part of the Nutri-Score front-of-pack label?

    <p>Genetic factors</p> Signup and view all the answers

    What factor is NOT mentioned as influencing the weight loss response?

    <p>Environmental influences</p> Signup and view all the answers

    What is the expected weight loss per week with a consistent deficit of 500 kcal/day?

    <p>0.5 kg</p> Signup and view all the answers

    Which dietary approach is characterized as having energy requirements above 800 kcal/day?

    <p>Conventional diets</p> Signup and view all the answers

    Which type of diet is not listed as a conventional diet?

    <p>Zero-carb diets</p> Signup and view all the answers

    What is the primary role of diet therapy?

    <p>To establish dietary guidelines for disease prevention or treatment.</p> Signup and view all the answers

    Which nutrient is NOT classified as a macronutrient?

    <p>Vitamins</p> Signup and view all the answers

    What is the approximate maintenance energy requirement for a normal-weight adult?

    <p>22 kcal/kg/day</p> Signup and view all the answers

    Older individuals typically lose weight more slowly due to which of the following reasons?

    <p>Decreased metabolic rate</p> Signup and view all the answers

    What is the recommended percentage of daily calories that should come from carbohydrates?

    <p>45% to 65%</p> Signup and view all the answers

    What distinguishes alimentation from nutrition?

    <p>Alimentation is involuntary, while nutrition is voluntary.</p> Signup and view all the answers

    Which of the following is an example of a complex carbohydrate?

    <p>Starch</p> Signup and view all the answers

    Which of the following statements about fiber is true?

    <p>Fiber belongs to complex carbohydrates and is indigestible.</p> Signup and view all the answers

    Which nutrient is essential for the development of vital functions but is not considered a caloric source?

    <p>Water</p> Signup and view all the answers

    What factor does NOT influence the make-up of a healthy diet?

    <p>Current dietary trends</p> Signup and view all the answers

    What is the primary reason to consume carbohydrates in a healthy diet?

    <p>To support energy production</p> Signup and view all the answers

    Which of the following foods is classified under low Glycaemic Index (GI)?

    <p>Whole grains</p> Signup and view all the answers

    What is the recommended daily intake of fruits and vegetables, excluding starchy roots?

    <p>400 g</p> Signup and view all the answers

    Which of the following explains why low GI foods are recommended for diabetes management?

    <p>They prevent fluctuations in blood sugar levels.</p> Signup and view all the answers

    What constitutes free sugars, necessitating their limitation in the diet?

    <p>Sugars added to processed foods</p> Signup and view all the answers

    Which action can result from consuming excessive carbohydrates?

    <p>Weight gain due to excess energy intake</p> Signup and view all the answers

    Which of the following best characterizes high Glycaemic Index (GI) foods?

    <p>They lead to quick energy followed by a 'crash.'</p> Signup and view all the answers

    What is the maximum recommended percentage of total energy intake for free sugars?

    <p>10%</p> Signup and view all the answers

    Study Notes

    Seminar 8: Nutrition And Diet Therapy

    • The seminar covered nutrition and diet therapy, specifically for 3rd year medicine students in the 2024/25 academic year.
    • The professor was Vittoria Carrabs, PhD.

    Introduction

    • Consuming a healthy diet throughout life prevents malnutrition and non-communicable diseases (NCDs).
    • The exact composition of a healthy diet varies based on individual characteristics (age, gender, lifestyle), cultural context, and available foods.
    • The fundamental principles of a healthy diet remain constant.

    Dietotherapy

    • Dietotherapy is the dietary treatment of diseases.
    • It's used to improve or prevent diseases like those related to food (celiac, allergies), as well as non-communicable diseases (NCDs) such as cardiovascular disease, diabetes, and obesity.
    • The quote "We are what we eat" by Ludwig Feuerbach is cited.

    Alimentation VS Nutrition

    • Alimentation is the conscious, voluntary act of providing the body with food.
    • Nutrition is the involuntary, unconscious process of digestion, absorption, utilization, and elimination of nutrients.
    • One can influence their alimentation, but not the nutritional processes.

    Nutrients

    • Nutrients are components of food needed for vital functions, but water and fiber are not classified as nutrients.
    • Macronutrients (proteins, carbohydrates, and lipids/fats) are essential for providing calories and other functions.
    • Micronutrients (vitamins and minerals) are critical for metabolic functions, though they don't provide calories.

    Healthy Diet for Adults (Carbohydrates)

    • Complex carbohydrates (e.g., starch, glycogen) and simple carbohydrates (e.g., glucose, fructose, sucrose) are part of a healthy diet.
    • Fiber is a complex carbohydrate that is indigestible and doesn't produce energy.
    • The daily recommended intake for adults is 400g of fruits, 400g of vegetables, 180g of grains and 160g of meat; red meat 1-2 times/ week, and poultry 2-3 times/week.
    • Carbohydrates should account for 45 - 65% of daily calories.
    • Consume a variety of fruits, vegetables, legumes, nuts, and whole grains.
    • Aim for at least 5 portions of fruits and vegetables daily, excluding starchy vegetables (potatoes, sweet potatoes).
    • Limit free sugars to less than 10% of total energy intake (e.g., 50g or 12 teaspoons in a 2000-calorie diet).
    • The glycemic index (GI) is a rating system for foods based on how quickly they raise blood glucose levels.
    • Low GI foods are recommended for sustained energy and blood sugar stability.
    • Fiber; soluble fiber dissolves in water forming a gel-like substance in the gut, this slows digestion and stabilizes blood sugar. Insoluble fiber does not dissolve, adding bulk to the stool and quickly passing through the stomach. Daily ingestion should be 25g.

    Healthy Diet for Adults (Fats)

    • Triglycerides (9kcal/gram), phospholipids, and cholesterol are important fats.
    • Fats are a great source of energy.
    • Saturated fats are solid at room temperature and increase cholesterol levels (e.g.,butter)
    • Unsaturated fats are liquid at room temperature and decrease cholesterol levels. (e.g.,olive oil).
    • Trans fats are modified fats and increase cholesterol levels.Avoid trans fats.
    • Fats should account for 20 - 30% of daily energy intake.
    • Prefer unsaturated fats(fish, avocado, nuts, sunflower oil, soybean oil, canola oil, and olive oil).
    • Limit saturated fats(fatty meats, butter, palm and coconut oil, cream, cheese, ghee, and lard.)
    • Avoid Trans Fats(industrial foods like baked goods, fried foods, packaged snacks, frozen pizza, cookies.)

    Healthy Diet for Adults (Protein)

    • Protein is needed for daily energy intake of 10-15%.
    • Protein comprises of enzymes, antibodies, transport proteins, movement proteins in the muscle, structure proteins and coagulation.

    Healthy Diet for Infants and Young Children

    • Optimal nutrition in the first two years of a child's life fosters healthy growth and cognitive development.
    • Exclusive breastfeeding for the first six months, continued breastfeeding until at least two years old.
    • Introduce nutrient-rich complementary foods (from 6 months) without adding salt or sugar.
    • Human milk provides essential nutrients for growth, prevents infections, influences fertility, and lowers the risk of illness & death. Longer breastfeeding reduces the risk of childhood illnesses, obesity, and improved cognition.

    Practical Advice on Maintaining a Healthy Diet (Free Sugars, Salt, Sodium and Potassium)

    • Limit free sugars to less than 10% of total daily energy intake.
    • Reducing sugar intake reduces the risk of tooth decay and promotes weight management.
    • Most people consume excessive sodium and insufficient potassium.
    • Limit salt to less than 5g/day.
    • Potassium helps mitigate the negative effects of high sodium on blood pressure

    Nutritional Information in Packaging

    • Nutri-score is a front-of-pack label classifying the nutritional quality of food products on a scale from A to E.
    • The label indicates encouraged and discouraged nutrients & food components.

    Goals of Weight Loss

    • Setting goals with patients helps understand the impact of weight loss on physical, mental, and functional health, and guides development of a personalized action plan.
    • A 5-7% weight loss of total body weight provides significant health benefits.
    • Reduced risk factors for cardiovascular disease include:
    • Dyslipidemia
    • Hypertension
    • Diabetes mellitus.

    Rate of Weight Loss

    • Weight loss is determined by energy balance; the difference between energy intake and expenditure.
    • Consistency in following a diet influences weight loss response.
    • Genetic factors influence body composition and energy expenditure.
    • Men tend to lose weight faster due to higher lean body mass and higher energy expenditure, whereas older individuals have slower weight loss due to lower metabolic rates.
    • A 500kcal/day deficit leads to approx. 0.5 kg/week weight loss.

    Obesity in Adults (Types of Diets)

    • Conventional diets have energy requirements above 800kcal/day.
    • Fad diets are unsustainable long-term approaches.
    • Low-calorie diets
    • Low-fat diets
    • Low-carbohydrate and low glycemic index diets
    • High-protein diets
    • Very low calorie diets (VLCDs).
    • Balanced low-calorie diets (limit or eliminate alcohol, sugar-containing beverages and high sugar sweets; portion-controlled meals are a simple method to manage calorie intake through individually packaged foods.

    Obesity in Adults: Low-Calorie Versions of Healthy Diets (Mediterranean Diet)

    • High in monounsaturated fat (e.g., olive oil), low in saturated fats
    • Moderate alcohol intake, mainly wine
    • High intake of vegetables, fruits, legumes, nuts, and grains
    • Moderate consumption of milk and dairy (mostly cheese)
    • Low intake of meat products

    Obesity in Adults (Very Low Calorie Diets (VLCDs))

    • 200-800 kcal/day
    • Rapid weight loss (increasing energy deficit)
    • Not advised for long-term obesity treatment
    • Potential side effects: hair loss, skin thinning, coldness, risk of gallstones, and cholesterol mobilization.
    • Contraindicated for pregnancy, lactation, or children.

    Obesity in Adults (Low-Fat Diets)

    • Daily energy intake below 30% from fats and high in fruits, vegetables, and whole grains (healthy carbohydrates).
    • Limit fat intake to 45g or less on a 1500 calorie diet.
    • Effective weight management (expert advice).

    Obesity in Adults (High-Protein Diets)

    • At least 20% of daily calories from protein recommended
    • More satiating and stimulate thermogenesis
    • May improve weight maintenance

    Obesity in Adults (Intermittent Fasting)

    • Includes alternate-day fasting and time-restricted feeding (TRF).
    • Mixed evidence on efficacy for weight loss.
    • TRF may align eating periods with circadian rhythms, leading to improved metabolic parameters and insulin sensitivity.

    Dietotherapy in Diabetes and Hypertension

    • Diet therapy is essential for managing diabetes and hypertension.
    • Meal timing needs to be adapted according to medication regimen (fixed or flexible).
    • Examples of specific dietary considerations include:
      • Carbohydrate choices
      • Protein intake
      • Fat intake
      • Fiber intake
    • Specific considerations for diabetics may be to avoid high sugar sweets, limit alcohol to 1 drink for women and 2 for men per day.

    Dietary Approaches to Stop Hypertension (DASH diet)

    • Diet rich in fruits, vegetables, legumes, low in snacks and sweets.
    • Balanced diet rich in fruits, vegetables, legumes, and low-fat dairy products
    • Low in saturated and total fat
    • The DASH diet is comprised of: four to five servings of fruit, four to five servings of vegetables, two to three servings of low-fat dairy per day, and <25 percent fat.

    Other Dietary Interventions

    • Potassium (40-80 mEq/day), magnesium, higher intakes associated with lower BP.
    • Fish Oil (higher doses may modestly reduce BP).
    • High-fiber diets can reduce BP, especially in individuals over 40 or with hypertension.
    • Protein intake in carbs with soy or dairy (may lower BP, especially in hypertensive individuals).
    • Folate & flavonoids (from fruits, vegetables, tea, and cocoa may help lower BP).

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    Seminar 8 Nutrition and Diet Therapy PDF

    Description

    This seminar focuses on nutrition and diet therapy for 3rd year medical students in the 2024/25 academic year. Led by Dr. Vittoria Carrabs, it explores the importance of a healthy diet in preventing malnutrition and non-communicable diseases (NCDs). The principles of dietotherapy and the distinction between alimentation and nutrition are also covered.

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