Chapter 2 Flashcards

(25 cards)

1
Q

What is an advantage and disadvantage for when they analyse you food intake for within the last 24 hours?

A

Advantage: Easy for client, not much work
Disadvantage: may not be accurate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the adv./disadv. of doing a food intake analysis within the last 3-5 days?

A

Advantage: Doesn’t have to do it from memory (you write it in a log)
Disadvantage: a lot of work, clients may change eating habits because of recording

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the adv./disadv. of going a food frequency questionnaire?

A

Advantage: Easy/quick to complete
Disadvantage: May not include all foods eaten and some clients have a hard time figuring out where they fit in the range (1x per week, 3-5, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does DRI stand for? Explain

A

Dietary Reference Intake-a set of 5 lists of nutrient intake values for healthy people in canada and USA. They are used for planning and assessing diets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What does RDA stand for? Explain

A

Recommended Dietary Allowances- nutrient intake goals for individuals , the average daily nutrient intake level that meets the needs of nearly all healthy people in a particular life stage and gender group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What does AI stand for? Explain

A

Adequate Intakes: Nutrient intake goals for individuals. the recommended average daily nutrient intake level based on intakes for healthy people in a particular life stage and gender group and assumed to be adequate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does UL stand for? Explain

A

Tolerable Upper Intake Levels: the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage and gender group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does EAR stand for? Explain

A

Estimated Average Requirements: the average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular stage of life and gender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What does AMDR stand for? Explain

A

Values for carbs, fat and protein expressed as percentages of total daily caloric intake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

For each nutrient the DRI has set _______, each serving a different purpose.

A

values

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the goals of the DRI?

A
  1. Set intake goals for individuals
  2. Facilitating nutrition policy and research
  3. Establishing safety guidelines
  4. Preventing chronic disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How many percent of you daily calories should be carbs, protein and fat?

A

Carbs: 45-65%
Fat: 20-35%
Protein: 10-35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the DRI for?

A

Designed of healthy maintenance and disease prevention in healthy people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the dietary reference intake (DRI) based on?

A

available scientific research

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What factors are considered when producing the Dietary Reference Intake?

A

Body Mass Index, reference to weight and height, age, time (average consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What factors are not considered in the Dietary Reference Intake?

A
  • Activity: whether you’re an athlete or inactive
  • Diet: vegan, vegetarian
  • Geographical area: amount of vitamins you get from sun,etc
  • Lifestyle: smoking, alcohol
  • Illness/malnutrition
17
Q

The DRI RDA reaches how many % of people’s nutritional needs?

18
Q

If a person has less than the DRI for one nutrient, what does this mean?

A

They do not have a deficiency but a greater chance of developing one (consuming less than the recommendations indicates risk

19
Q

What is the goal of Canada’s Food Guide?

A

defines and promotes healthy eating for Canadians

20
Q

By following Canada’s Food Guide, what does this do for Canadians?

A

If they meet the requirements, it can reduce the risk of obesity and chronic diseases

21
Q

What are the 8 key nutrients in veggies and fruits?

A

CHO, fibre, folate, Vit B6, Vit C, Vit A, magnesium and potassium

22
Q

What is an example of 1 serving of fruits/veggies?

A

1 medium fruit/veggie, 1/2 cup frozen/canned/fresh, 1 cup raw leafy green, 1/4 cup dried fruit, 1/2 juice

23
Q

What are the 10 key nutrients of grain?

A

CHO, Fibre, thiamin, riboflavin, niacin, folate, iron, zinc, magnesium and potassium

24
Q

What is an example of 1 serving of grains?

A

1 slice of bread, 1/2 bagel/torilla/pita, 1/2 rice/pasta, 30 g cereal/crackers

25
What are the key nutrients in milk and alternatives?
PRO, fat, CHO, riboflavin, B12, Vit A, Vit D, calcium, zinc, magnesium and potassium