The main points from this module are:

The recommended dietary intakes (RDIs) are the levels of intake of essential nutrients that are considered to be adequate to meet the needs of practically all healthy people.

They are derived from estimates of requirements for each age and sex category and incorporate a generous safety factor to accommodate variations in absorption and metabolism.

Tables of RDIs are intended for group use. They should not be seen as individual requirements. It is reasonable to assume that an intake of at least 70% of the RDI is an acceptable level of intake. Nutrient needs vary in individuals.

When the dietary intake has been in excess of dietary requirements for a long period of time, diet-related diseases and disorders can develop. To maintain good health, adults should balance energy intake with energy output.

Many factors influence where we eat, how we eat and why we eat what we do. The most significant factor that influences our eating patterns is what we learnt in childhood.

What you learn and experience about food in the family has the strongest influence on your food choices throughout life. Food choices are influenced by culture.

Improvements in technology have led to better facilities for storing, preparing and cooking food in the home.

Profit margin rather than health determines the foods available in the supermarket. Food items must have a fast turnover to be retained.

Governments control the availability of food, imports and exports and the price of food by their tariff and trade agreements.

At each stage of life, many influences may have an impact, but there is no doubt that some influences are more significant at particular stages.

Marketing messages created through the use of cartoon characters, jingles and fast movement strongly impact on the consumers at the time of purchase.

Supermarkets require foods that have a long shelf life, tamper-proof packaging and are attractive to the consumer. This is usually achieved by use of additives to the food to prolong shelf life, or improve appearance and taste of the food.

The main resources that will influence the ability of an individual or family to change their food intake are: knowledge, skill, economic situation and time.

To make changes to your food intake requires you need to identify and use the available resources.

This course is only available for paid members.

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