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, Medical & Nursing | Anatomy I of V pages
1. Summarise healthy eating in the UK
In the UK healthy eating recommendations for the general population are set by Public Health England. At a
level these are based on Dietary Reference Values (DRVs). DRVs are a series of estimates for different
subgroups for the essential macro- and micro-nutrients to prevent nutritional deficiencies. They are not
or goals for individuals. To translate the DRVs into food terms the Eatwell guide has been created. This is a
guide to healthy eating showing the proportions in which different types of foods are needed to have a
and healthy diet. The proportions shown are representative of your food consumption over the period of a day
2. What constitutes a healthy diet
at at least 5 portions of a variety of fruit and vegetables every dayBase meals on potatoes, bread, rice, pasta or
starchy carbohydrates; choosing wholegrain versions where possibleHave some dairy or dairy alternatives
as soya drinks); choosing lower fat and lower sugar optionsEat some beans, pulses, fish, eggs, meat and other
(including 2 portions of fish every week, one of which should be oily)Choose unsaturated oils and spreads and
3. What are dietary reference values
series of estimates for population for the recommended daily intake of essential macro and micronutrients
4. Describe the different categories for processed food
Minimally processed: rice, nuts, fresh fruit/veg; little processing to keep it fresh Processed culinary
oil, butter, sugar and saltProcessed foods: pasta, bottled veg, canned fish, fresh bread, cheeses Highly
5. Describe low carb diets and the data associated with them
Low carb diets: <130g carbs per day (<26% total energy) may decrease triglycerides and increase HDLs while
weight loss and reducing diabetes riskPURE Study: prospective observational study that showed eating carbs
most increased all cause mortality but not CVD mortality (eating more fats decreased risk of death) ARIC and
indicate lowest mortality at 50-55% of energy from carbohydrates but low carb (<40%) and high carb (>70%)
6. Describe the types of intermittent fasting diets
16/8 diet: fasting for 14-16 hours and then restrict eating to 8-10 hours 5:2 diet: eat normally 5 days a week
restrict intake to 500kcal on 2 days Eat-stop-eat diet: 24 hour fast 1/2 times a week Alternate day diet: fast
7. Describe intermittent fasting diets
Obesity - linked with lack of healthy lifestyle, not necessarily with fractionation or shorter or longer feeding
Replacement of in natura or minimally processed food by ready-to-eat industrialized products = preponderant
Weight Loss in overweight and obese = equivalent weight and lean mass loss x continuous energy restriction
Dietary Restriction = Favour binge eating behaviour
8. Describe the data associated with intermittent fasting diets
There are insufficient scientific subsidies to not follow a daily food standard with meals fractioned in 5 or 6
Conducts related to this practice = based in animal studies and observational data from religious fasting (short
There are some randomized trials for periods of > 6 months = similar weight reduction, lipemia, CV and
Published studies are not sufficient to confirm the hypothesis of reversion or attenuation of: diabetes, cancer,
9. Describe plant-based diets
Plant-based diets contain a host of food and nutrients known to have independent health benefits
Evidence linking red meat intake, particularly processed meat, and increased risk of CHD, cancer and type 2
Anatomy 2024/25 Edition
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