Chapter 2 Flashcards
(28 cards)
1
Q
DRIs
A
- applies to healthy people in Canada and US
- daily recommended intake
2
Q
4 DRIS
A
- estimated average requirement (EAR)
- recommended dietary intake (RDA)
- adequate intake (AI)
tolerable upper intake level (UI) - must have at least one of first 3 and some of 4
3
Q
requirement
A
- lowest continuing intake level of a nutrient will maintain a defined level of nutriture in an individual
4
Q
ear
A
- estimated required intake
- amount that meets requirements of 50% of people in a life stage and gender group (average = 50)
- need to include enough so that all people eating food get nutrients
- summer camp
5
Q
rda
A
- recommended dietary allowance
- meets needs of most people in a life stage and gender group
- nutrient needs of 97-98% of pop
6
Q
ai
A
- adequate intake
- target intake level of a nutrient based on estimated dietary intake
7
Q
ul
A
- tolerable upper intake leel
- intake above ul can be harmful
8
Q
ul vs rda
A
- harm vs need
- ul based on evidence of harm rather than nutritional need
9
Q
eer
A
- estimated energy requirement
- energy intake needed for energy balance
10
Q
amdr
A
- acceptable macronutrient distribution range
- fat, carbs, protein
- provides guidance for recommended intakes of macronutrients to reduce chronic disease risk
- range for each energy source
- carb: 45-60%
- protein: 10-35%
- fat: 20-35%
11
Q
nutrient recommendation history
A
- 1860s: british government made first nutrient recommendations
today: world health organization makes international recommendations - canada makes nutritional and health recommendations for its citizans in eating well with canada’s food guide
12
Q
canadas food guide
A
- new one this year
- new: different kinds of food, micros from different sources
- whole grains, fruits and veggies, half of intake, variety of protein sources
- vareity of healthy sources, eat protien foods, choose whole grains, drink water
- old: 4 categories of food, includes serving recommendations
13
Q
good info from old
A
- analysis of diets
- how much is 1 serving - estimation of portion sizes
14
Q
guide for indigenous people
A
- this year came out in various indigenous languages
- based on traditions, values, food choices of indigenous
- store bought and traditional foods
- use languages that would benefit regular guide - respect your body
15
Q
nutritional labelling changes
A
- with new guide labels change too
- make things easier to compare between items
- standardize better
- new labels have more important micros
16
Q
food labels
A
- mandatory info:
- statement of identity
- net contents of package
- list of ingredients
- nutrition info
- date by which product should be sold
17
Q
% daily value
A
- % of daily standard called % daily value
developed for food labels - based on nutritional needs consuming 2000kcal per day
- can compare % daily value between products
18
Q
types of carbs
A
starch, fiber, sugar
19
Q
food health claims
A
- health claims may appear on label s
- disease risk reduction
- nutrient function
- food labelling is regulated by canadian food inspection agency
20
Q
which foods require a label
A
- nearly all packaged foods and processed meat products
- any food with health claim
21
Q
which foods dont require a label
A
- fresh fruit, veggies, raw single ingredient meal, poultry, fish
- food for immediate consumption
- ready to eat food not for immediate consumption but prepared on site
- medical foods
- bulk foods
- food with very few nutrients - dicey area
- foods produced by small businesses - dicey area
- foods packaged in small containers
22
Q
food claims
A
- cat sell food that is misleading
- claims can play on lack of consumer knowledge
- ex. 100% deliciously fat free is unacceptable but can say delicious and 100% fat free
- highlights nutrition feature in food
- free, low, less, more, reduced, lowered, very high, light/lite, source of
- all regulated
23
Q
health products
A
- vitamin and mineral supplement
- natural health products
- herbal remedies
- traditional remedies
- homeopathic products
24
Q
homeopathic products
A
- controversial bc no scientific evidence, just theories behind it
25
health product labels must include
- product name
- product license holder
- natural product number (NPS) and homeopathic number (DIM-HM)
- medicinal and non medicinal ingreadients
- dosage form
- recommended use or purpose
- risk inforation
26
nutritional assessments
- determine if intake is healthy - could look healthy but not necesarily
- if at risk for chronic diseases
27
ways dietary intake can be assessed
- 24h recall
- food diary or food intake record
- food frequency questionnaire
- diet history
- direct measurement
28
canadian healthy eating index
- chei scores diet by measuring quality of dietary pattern accordign to eating well with canadas food guide
- if you have score of 100 you meet servings for all groups
- average score is 58.8%
