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EXCI 445 SPORT NUTRITION > CHAPTER 2 > Flashcards

CHAPTER 2 Flashcards

1
Q

Q: What are essential, nonessential and conditional nutrients?

A

Essential cannot be synthesized in the body, non-essential can be synthesized and conditional only become essential under certain conditions

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2
Q

If you are not getting enough __________________, symptoms will follow dose-response relationship.

A

Essential nutrients

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3
Q

The dietary reference intake (DRI) recommends what?

A

Intake levels for vitamins, minerals and macronutrients

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4
Q

What was the DRI goal and what is the goal currently?

A

Was: goal to prevent deficiencies in groups, now: prevention of chronic diseases

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5
Q

Equation: RDA = ?

A

EAR + 2 x SDear

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6
Q

What is TUL?

A

Tolerable upper intake level; highest level of daily intake likely to pose no risk of AE to almost all individuals, Risk of AE increases as intake increases.

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7
Q

What is AI?

A

Adequate intake; used as goal when not enough scientific evidence to set an RDA, based on observed or experimentally determined approx of nutrient intake for a group of healthy people

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8
Q

What is RDA?

A
  • based on median ht and wt of population, age and gender specific
  • reflects safe excess intake
  • if intake not near or at RDA consistently may become deficient over time
  • does not include athletes or sick whose requirements may be different
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9
Q

Is EAR more for individuals or groups?

A

EAR is more for groups. Groups should aim for this intake.

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10
Q

Is RDA more for individuals or groups?

A

RDA is more for individuals. Individuals should aim for the RDA intake.

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11
Q

Is AI meant to be used for individuals or groups?

A

It can be used for both! For individuals, use if RDA isn’t available

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12
Q

Is TUL for indviduals or group?

A

use for both

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13
Q

What is enrichment?

A

The replacement of vitamins and/or minerals that were lost in the refinement/processing of a food. (When you bleach flour, you use some nutrients. Enrichment is adding back the nutrients that were lost.)

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14
Q

What is fortification?

A

The addition of vitamins and/or minerals that were not originally present in a food or beverage. (Adding nutrients that weren’t previously there. Like iodine, to salt.)

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15
Q

What does Health Canada do?

A

Regulates the labeling of food products in Canada, through Food and Drugs Act.

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16
Q

What does the Canadian Food Inspection Agency do?

A

enforces food regulations of the Food and Drugs Act and Regulations.

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17
Q

What is the % Daily Value nutrient based on?

A

Highest recommended intake for each age and sex group. Based on 2000 kcal reference diet.

18
Q

For which is the %Daily Value not there?

A

None for protein and sugar

19
Q

Which daily value is optional?

A

cholesterol

20
Q

What qualifies as sodium free?

A

Less than 5 mg

21
Q

What qualifies as low in fat?

A

3g or less of fat per specific amount of food

22
Q

If something is “reduced” it has ____% less of the nutrient compared

A

25

23
Q

“Source of fiber” means there must be….

A

2g or more of fiber

24
Q

High in fiber

A

4g or more

25
Q

Very high in fiber

A

6g or more

26
Q

Source of vitamins or minerals

A

at least 5% of DV

27
Q

The Nutrition Facts table, the list of ingredients, nutrition claims and some health claims are regulated by?

A

Health Canada

28
Q

What is the 3 day dietary survey?

A

recording of all food consumed for 3 days

29
Q

What is 3 day weighed food record?

A

Weighing and recording all food consumed for 3 days

30
Q

What is duplicate food collections?

A

Saving a duplicate of each food for chemical analysis

31
Q

What is 24-hour recall?

A

Questionnaire or interview to assess dietary intake in the previous 24 hours

32
Q

What is food frequency?

A

Questionnaire or interview with questions about the frequency of intake of certain foods

33
Q

What is diet history?

A

Combo of 24 hour recall and food frequency

34
Q

Which one tends to OVER estimate low energy and high energy intake?

A

Food frequency

35
Q

Which method is usually used for individuals?

A

FFQ

36
Q

Which method is usually used for groups?

A

FFQ

37
Q

Which method is more actual for groups?

A

Food records

38
Q

What’s processed foods?

A

Food treated resulting in changed characteristics

39
Q

What are food additives?

A

Used to lengthen shelf life, enhance colour, texture, taste, facilitate food preparation or make foods more marketable

40
Q

Can processed food contain additives?

A

Yes

41
Q

Which method is more actual for individuals?

A

dupicate portions

EXCI 445 SPORT NUTRITION (5 decks)

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