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Nutrition > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

Nutrient based nutrition (4) and energy standards (2) that help in planning and assessing diets for healthy people. Include recommendations for macronutrients, micronutrients (Vitamins: A,D,E,K,B,C, minerals: calcium, phosphorus, magnesium, fluoride, selenium, iron, zinc, copper, sodium, potassium), water. Consider different recommendations for life stage.

A

DRI’s - dietary reference intakes

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2
Q

Fat soluble vitamins that are recommended in the DRI’s

A

A,D,E,K

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3
Q

Water soluble vitamins that are recommended in the DRI’s

A

B,C

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4
Q

EAR

A

A reference value for DRI’s that is the estimated average requirement of a nutrient. The amount of a nutrient that meets the need of 50% of the population. Criterion of adequacy must be determined by determining the level of the nutrient in the blood where is reached saturation (excess is secreted in urine or blood)

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5
Q

RDA

A

(recommended daily allowance) DRI that increases the probability of meeting the nutrient requirement for an individual for a particular nutrient for 98% of a population. RDA=EAR + 2 SD

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6
Q

AI

A

Adequate intake
Used when information to determine EAR is not available. Determined by the average nutrient intake by a healthy population.

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7
Q

UL

A

Tolerable upper intake level is maximum daily intake of a nutrient unlikely to cause adverse health affects.
Limits over consumption and possible nutrient toxcicty

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8
Q

A vitamin that can be photosynthesized in the skin from uv light and is fortified in milk. Supplement recommended for anyone over 50.

A

Vitamin D

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9
Q

AMDR’s for macronutrients

A

Carbs - 45-60%
Protein - 10-35%
Fat - 20-35%

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10
Q

Recommended servings of veg

A

M 8-10

F 7-8

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11
Q

Recommended servings of grain

A

M 8

F 6-7

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12
Q

Recommended servings of milk and alternatives

A

M 2

F 2

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13
Q

Recommended servings of meat

A

M 3

F 2

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14
Q

High source of Vit. A

A

sweet potatoe, raw carrot, spinach

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15
Q

High source of folate

A

spinach, broccoli

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16
Q

Nutrients that are suggested to be added to the nutrient label on foods.

A

Vit. D and potassium due to the high risk of osteoporosis and high blood pressure. ( to replace vit A and C)
Also a list of sugar (naturally occurring and added)

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17
Q

Information that must be listed on food labels

A

Name of product, weight of contents, due date, name and place of manufacturer, packager or distributor.
List of ingredients in descending order by wieght (includes additives, colours and flavourings)
Nutrition Facts label

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18
Q

Nutrition Facts label includes

A

total cal, total fat (trans and sat. break down), cholesterol, sodium, carbohydrates, sugar, protein, Vit. A,C, calcium, iron, if a nutrient is added, serving size, % daily value

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19
Q

“Free!”

A
  • less that 0.5g per serving
  • trans = less than 0.2g
  • sat. = less that 2.0g
20
Q

“Low”

A
  • less that 3g per serving of fat
  • less than 20mg of cholesterol
  • less that 2g of sat.
  • less than 140mg sodium/100g
21
Q

“Lean and Extra Lean”

A

lean =less than 10g of fat per 100g

extra lean = less than 7.5g of fat per 100g

22
Q

“Source of”

A

greater than 5% of daily value of nutrient

23
Q

“Good Source of”

A

greater than 15% of DV

24
Q

“Excellent Source of “

A

25% of more of DV

25
Q

“Reduced”

A

25% less of energy or nutrient

26
Q

“Light”

A

reduced by….

27
Q

These can help individuals determine if their intake is healthy and if they are at risk of chronic disease

A

Nutritional assesment

28
Q

Types of nutritional assesment

A
  • 24 hour recall
  • food diary
  • food frequent questionnaire
  • diet history
29
Q

Meal planning tool for people with diabetes.

Focus is mainly on the distribution of carbohydrates.

A

Just the Basics, Beyond The Basics

30
Q

Meal plan system that helps individuals plan their individual diets.

A

MyPlate

31
Q

Healthy Eating Indices

A

Measure the overall quality of a dietary pattern using scoring system. ex CHEI

32
Q

CHEI - Canadian Healthy Eating Index

A

A score of overall diet quality by measuring various components of a diet in reference to the Canada Food Guide using a scoring system. Canada Food Guide is closely followed = 100

33
Q

Monitoring Nutritional Status

A

Examining and comparing trends in food intake and health by interviewing individuals in a population to determine what is consumed.

34
Q

Monitoring the food supply

A

Includes all that is grown, manufactured, or imported for sale in the country. Food disappearance is estimated by what is sold. Used to estimate what is available in the population.

35
Q

The Integrated Pan-Canadian Healthy Living Strategy

A

Government plan to improve overall health outcomes focusing on eating, physical activity, body weight, and to reduce income-related health disparities

36
Q

Nutrient Content Claim

A

Highlighting the level of a nutrient or dietary substance that may be of interest to consumer. “low calorie”, “high fibre” , “free”, “high”, ect.

37
Q

Disease-Risk-Reduction and Therapeutic Claim

A

Refer to a relationship between food or nutrient and the risk of disease or health-related condition. Therapeutic claims relate to the treatment of a disease or condition related to improving body functions.

38
Q

Nutrient-Function Claims

A

Describe the role of a nutrient or dietary ingredient maintaining normal structure or function in humans Must have 5% of DV of nutrient being claimed. ex. calcium helps in the maintenance of bones and teeth”

39
Q

Function Claims for Food

A

Three foods which function claims are permitted: coarse wheat bran, psyllium, green tea

40
Q

Probiotic Claim

A

Bacteria added to food

41
Q

General Health Claims

A

Statements that promote healthy eating in a very general way. ex. “healthy choice”, “good for you”

42
Q

Composition, Quality, Quantity, and Origin Claims

A

Not directly related to nutrients and health but may influence selection. ex. “100% pure orange juice”, “no preservatives added”

43
Q

An appropriate serving of saturated fat

A

A shot glass (30-40mL, 2-3Tbsp.)

44
Q

AMDR

A

Acceptable macronutrient distribution range.

The proportion of energy yielding nutrients from which this energy should come from.

45
Q

EER

A

Estimated energy requirements

An estimate of energy needed to maintain body weight.

46
Q

Functional Foods

A

Looks like conventional food and is consumed as part of a usual diet but demonstrates physiological benefits, or the ability to to reduce the risk of chronic disease, beyond basic nutritional function.

47
Q

Nutraceutical

A

A product isolated or purified from foods, generally sold in medical forms not associated with food (ie.pills, powders, ect.) that is demonstrated to have a physiological benefit or provide protection against disease.

Nutrition (5 decks)

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