Chapter 2: Nutrition Tools - Standards and Guidelines Flashcards
(47 cards)
1
Q
What are the goals of Nutrient Recommendations?
A
maintain health and prevent/minimize disease
2
Q
Dietary Reference Intakes
DRI
A
- Standards in U.S. and Canada
- Set values for: vitamins/minerals, carbohydrates, lipids, proteins, fiber, water, and energy
3
Q
Nutrient Recommendations
A
Standards recommended for healthy people’s energy needs and nutrient intakes
Tools to help avoid undernutrition and overnutrition
4
Q
Daily Values
A
standards set for food and beverage labels
5
Q
Recommended Dietary Allowances (RDA)
A
- meet nutritional needs of almost all healthy people
- solid experimental evidence
6
Q
Adequate Intakes (AI)
A
scientific evidence and educated guesswork
7
Q
RDA and AI
A
supports adequacy with daily amounts recommended
8
Q
Tolerable Upper Intake Levels (UL)
A
- safety: supports moderation through caution against excess intake
- identify potentially toxic levels
- absence of UL (indicates insufficient data to establish)
9
Q
Acceptable Macronutrient Distribution Ranges (AMDR)
A
- Healthful ranges for energy yielding nutrients
- Expressed as percentage of total calories
Carbohydrates: 45-65%
Fat: 20-35%
Protein: 10-35%
10
Q
Estimated Average Requirements (EAR)
A
- Nutrition research and policy
- Assess nutrient intake of populations
- Set recommendations for different life stage and gender groups
11
Q
Daily Values
A
- Comparing foods using nutrition facts
- Safety (ingredients lists provide opportunities to avoid food allergens
12
Q
- Differences between individuals (recommendations for populations)
- Adequate intake over time (attempt to get 100% of DRI recommended intake)
- Characteristics of the DRI (optimum intakes, not minimums)
- DRI apply to healthy people only
A
Understanding the DRI Recommended Intakes
13
Q
How the Committee Establishes DRI Values (An RDA Example)
A
- individual requirements are based on Balance Studies
- accounting for needs of the population (decision: choose value covering 97-98% of population
14
Q
- Not generous (goal is to provide adequate calories not excess calories which might be stored and promote weight gain)
- Set to maintain healthy body weight
- Apply to individual of particular age, gender, height, weight, and activity level
A
Estimated Energy Requirements (EER)
15
Q
- Found on food and beverage labels
- Reflect highest nutrient need among all population groups
- Allow comparisons among foods (not nutrient intake goals for individuals)
A
Daily Values
16
Q
- Food based strategies for achieving the DRI values
- Promote health
- Physical activity important to maintaining healthy body weight
A
Dietary Guidelines for Americans
17
Q
Current U.S. diet
- important nutrients undersupplied
- less healthful nutrients oversupplied
A
Dietary Guidelines for Americans
18
Q
Themes
- Nation has serious health problems
- Large gap exists between actual and optimal food intake patterns
- Optimal food intake patterns are known
- Individuals can make the needed changes
- Public policy affects population wide behaviors
- Diet choices can affect the environment
A
Dietary Guidelines for Americans
19
Q
- Vitamins A, C, D, E
- Follate
- Calcium
- Iron
- Magnesium
- Fiber
- Potassium
A
Shortfall Nutrients
Chronically undersupplied by diets of many people age 2 years and older
20
Q
- Saturated Fat
- Sodium
A
Overconsumed Nutrients
Chronically oversupplied by the diets of many people ages 2 years and older
21
Q
Food group tool used in planning meals and snacks
A
USDA Eating Patterns
22
Q
- Foods sorted into groups and subgroups by nutrient content and to some extent by nutrient density
- Specifies minimum servings from each group
(Examples on pages 40-41)
A
Food Group Plan
23
Q
1 Cup of Fruit
A
= 1 Cup of Fresh, Frozen, Cooked, or Canned Fruit
= 1/2 Cup Dried Fruit
= 1 Cup 100% Fruit Juice
24
Q
Contribute folate, vitamin A, vitamin C, potassium and fiber
A
Fruit
25
Consume a variety of these fruits and choose whole or cut-up fruits more often than fruit juice
Apples, apricots, avocados, bananas, blueberries, etc.
26
Limit these fruits that contain solid fats and/or added sugars
Canned or frozen fruit in syrup; juices, punches, ades, and fruit drinks with added sugars; fried plantains.
27
1 Cup of Vegetables
= 1 Cup of cut-up raw or cooked vegetables
= 1 Cup of cooked legumes
= 1 Cup of vegetable juice
= 2 Cups of raw, leafy greens
28
contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
Vegetables
29
- Dark green vegetables (broccoli, arugula, spinach)
- Red & orange vegetables (carrots, pumpkin, sweet potatoes)
- Legumes (black beans, lentils, pinto beans, soybeans)
- Starchy vegetables (corn, green peas, potatoes)
- Other vegetables (artichokes, green beans, celery, onions)
Vegetable Subgroups
| Consume a variety of vegetables each day and choose from all five subgroups several times a week
30
baked beans, candied sweet potatoes, coleslaw, french fries, potato salad, refried beans, scalloped potatoes, tempura vegetables
Limit these vegetables that contain solid fats and/or added sugars
31
1 oz grains
```
= 1 slice bread
= 1/2 cup cooked rice, pasta, or cereal
= 1 oz dry pasta or rice
= 1 cup ready-to-eat cereal flakes
= 3 cups popped popcorn
```
32
contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber
grains
33
Whole Grains: barley, brown rice, oats, quinoa, rye, wheat
Enriched Refined Products: bagels, breads, cereals, pastas, white rice
grain subgroups
- make most (at least half) of the grain selections whole grains
34
biscuits, cakes, cookies, cornbread, donuts, fried rice, muffins, pastries, pies, taco shells
limit these grains that contain solid fats and/or added sugars
35
food that is high in nutrients but relatively low in calories
contains vitamins, minerals, complex carbs, lean protein, and healthy fats
nutrient dense foods
36
- Can be useful for anyone
- Assists with health restoration for certain diseases and medical conditions
- Estimates calories in standard food portions
- Estimates grams of carbohydrate, fat, and protein in standard food servings
- Averages calorie and gram values for whole groups of foods
- Sorts foods into groups by their carbohydrate, protein, and fat contents
- Food groups are referred to as food lists
Food Lists for Diabetes (and Weight Management)
37
- Food Groups containing carbohydrates*
- Food Groups containing no carbohydrates*
- Free Food***
Diabetes List Food Group Names
38
- Starch, fruit, fat-free/low fat (skim) milk, reduced-fat (2%) milk, whole milk, vegetable (nonstarchy), plant-based proteins
Food Groups containing carbohydrates*
39
- lean protein, medium fat protein, high fat protein, fat
Food Groups containing no carbohydrates*
40
***some, if consumed in large enough portions, must have their grams of carb and/or fat counted as part of the food intake
Free Food***
41
- use the word "STARCH" instead of 'other carbohydrate,' carbohydrate, starchy vegetable, bread, cereal, etc
- cross off (or mark through) bacon on the high fat protein list. Count bacon only as a FAT.
General Ground Rules for Diabetes (and Weight Management)
42
- 1 cup of any milk is considered 1 milk serving
- 1 ounce of protein is considered 1 protein serving
- 1/2 cup cooked or 1 cup raw vegetable is considered 1 vegetable serving
- 1 slice bread is 1 starch serving // example of 2 servings is a whole hamburger bun
- 1 tsp butter, margarine, oil, mayonnaise OR 1 slice bacon is considered 1 fat serving
General Ground Rules for Diabetes (and Weight Management)
43
- common or usual name
- manufacturer, packer, or distributor name and address
- net contents
- nutrient contents (nutrition facts panel)
- ingredients (descending order by weight)
- essential warnings (allergens present in the food are common)
Food Label Requirements
44
- Serving size (common measures allow for comparison)
- Number of servings per container
- Calories/ calories from fat
- Nutrient amounts (and for some items percentages of DVs)
(total fat, saturated fat, cholesterol, sodium, total carbohydrate, fiber, protein)
- Vitamins and minerals (vitamins A and C, calcium, and iron)
The Nutrition Facts Panel
45
True or False: Are claims optional?
TRUE
- Nutrient claims (food must meet specified criteria; EX "Good source" of vitamin A / "Low" in cholesterol)
- Health claims ( standards, qualified claims)
- Structure/function claims (requires no prior approval, notification of FDA is sufficient, required label disclaimer)
46
- front of package labeling initiative developed by food industry groups
- voluntary
- easy identification of key nutrition facts
Facts Up Front (Shortcut to some Label Information)
47
Consumers are drawn away from the ingredients list. The ingredients list provides useful information such as the types and sources of fat used and possible allergens present just to mention a few facts which should be investigated by consumers prior to purchasing a food product.
Drawback to Facts Up Front Labeling
