XNB166 Week 3 Study terms

Dietary analysis

takes a record of intake, such as a 24-hour recall in which the foods are broken into components, and counts it as serves or nutrients so that it can be compared with a reference standard.

Nutrient analysis

totals the grams, milligrams or micrograms of each nutrient eaten in a day and compares the totals with the Nutrient Reference Values, so it can show deficiency or excess of a specific nutrient.

Macronutrient distribution analysis

works out each macronutrient as a percentage of total energy and compares it with the Acceptable Macronutrient Distribution Ranges, so it shows the balance of the diet rather than the amount of any one nutrient.

Food group analysis

counts the serves eaten from each food group and from discretionary foods and compares them with the Australian Guide to Healthy Eating, so it is practical for clients but less accurate for energy and nutrients.

Qualitative and quantitative analysis

are two approaches: qualitative analysis compares a food pattern with the Guide to Healthy Eating and flags the risks linked to the key nutrients of each group, whereas quantitative analysis compares nutrient amounts and energy with recommended values to find deficiency or excess.

Five food groups

are vegetables and legumes, fruit, grain foods, lean meat and alternatives, and milk, yoghurt, cheese and alternatives, and the Guide to Healthy Eating sets the recommended number of serves from each.

Serve

is a standard, fixed amount of food used for counting and it never changes, such as 75 grams of vegetables, 150 grams of fruit or about 500 kilojoules of grain food.

Portion

is the amount of a food that a person actually eats, so it varies between people and meals, and one portion can contain more than one serve or less than one serve.

Discretionary foods

are not needed to meet nutrient needs and are eaten sometimes and in small amounts, and one serve supplies about 600 kilojoules, as a can of soft drink does.

Counting rules for mixed foods

state that legumes fit two food groups but must never be counted twice, and that nuts count as unsaturated spreads and oils while avocado is split into unsaturated fat and vegetable, so a dietary analysis follows set rules to avoid double counting.

Unsaturated spreads and oils

are a separate allowance of 4 serves a day for men under 70 years and 2 serves a day for women and older men, with one serve being 7 to 10 grams.

Foundation Diet

meets nutrient needs at a reference body weight using sex, age, pregnancy and breastfeeding, and it is not adjusted for weight or BMI, so it does not necessarily meet energy needs.

Total Diet

is the Foundation Diet plus extra energy for taller and more active people, so it is the step that matches the recommendation to the energy needs of a person.

Dietary patterns and disease

describes how a healthy dietary pattern helps manage cardiovascular disease, type 2 diabetes and hypertension at any body size, so the quality of the whole diet matters for health and not only body weight.

Disordered eating

covers a range of harmful eating behaviours, including chronic dieting, skipping meals and an obsession with healthy eating, and it can occur without meeting the criteria for a clinical eating disorder.

Orthorexia

is an obsession with eating healthy food that can restrict the diet so much that it harms nutrition and wellbeing, so a focus on healthy eating can itself become a risk.

Fad diet

is a very low energy diet, an extreme restriction of carbohydrate or the removal of whole food groups, and it causes nutrient deficiencies and is rarely sustainable.

Supplement misuse

is the careless use of vitamins, minerals, protein powders and ergogenic aids, and it risks imbalances, drug interactions and toxicity from the fat soluble vitamins A, D, E and K because the body stores them.

Scope of practice

is the range of advice a professional is trained and allowed to give, and weight loss advice is outside the scope of an exercise professional, so clients go to a general practitioner or an Accredited Practising Dietitian.

Accredited Practising Dietitian (APD)

is the qualified nutrition professional to whom an exercise professional refers a client who needs individual dietary advice, such as for weight loss or a medical condition.