Mod 2 Flashcards
(28 cards)
what is nutritional status?
Condition of the body with respect to nutrition
- does a person have the appropriate level of nutrients to meet their needs?
No perfect measure but we may use:
- diet analyse
- laboratory tests
- health or disease state of individual
What is diet analysis?
- record everything that is eaten over a period
- compared intake to recommendations
- determine whether nutrient status is adequate, deficient, or excessive
Dietary Reference Intakes (DRIs)
set of scientifically determined reference values for nutrient requirement
- How much of each nutrient do we need (RDA/AI) and how much is too much (TUL)?
The 4 DRIs
- Estimated average requirement (EAR)
- the intake level which meets the needs of 50% of the population
- the RDA is determined by first determining the EAR - Recommended Dietary Allowance (RDA)
- consumption of this amount of nutrient meets the needs of 97% of the population
- set 2 standard deviations above the EAR - Adequate Intake (AI)
- nutrient intakes that are used as a goal when evidence is insufficient to set an RDA
- AI values approximate the amount of nutrient that sustains health - Tolerable Upper Limit (TUL/UL)
- the highest amount of that nutrient that will not promote symptoms of toxicity in the majority of healthy individuals
- intake should not exceed this value
T/F - if a population consumes the estimated average requirement of a nutrient, the vast majority will be adequate for that nutrient
False
- b/c EAR meets the needs of only 50% of the population
T/F - Nutrients typically have both an RDA and an AI
False, they have one or the other
T/F - All nutrients can promote symptoms of toxicity if consumed in excess
False, many nutrients do not have an upper limit - meaning we do not have sufficient evidence to show that they cause symptoms of toxicity above a certain level
Estimated energy requirement
EER = amount of energy required to maintain current energy state (i.e. where fat mass and weight do not change substantially)
- depends on sex, age, weight, height, activity level (PA)
Physical activity (PA) coefficients for EER
Sedentary = men and women 1.0
Low active = men 1.12, women 1.14
Active = men 1.27, women 1.27
very active = men 1.54, women 1.45
Acceptable macronutrient distribution range (AMDR)
AMDR = recommended percentage of energy that should come from each of the 3 energy-yielding nutrients (carbs, lipids, and proteins)
Carbs: AMDR - 45-65%, 900-1300 kcal, 225-325 g
Lipids: AMDR - 20-35%, 400-700 kcal, 45-77 g
Protein: AMDR - 10-35%, 200-700 kcal, 50-175 g
Canada’s Food Guide
(We have had a food guide since 1942 - Canada’s Official Food Rules)
Key themes:
- variety
- accessibility
- cultural relevance
- availability
Recommendations:
- have plenty of vegetables and fruits
- choose whole grain foods
- eat protein-rich foods
- be mindful of eating habits
- cook more often
- enjoy your food
- eat meals with others
- use food labels
- limit foods in high sodium, sugar, fat
- be aware of food marketing
Healthy eating when pregnant and breastfeeding
- Foods with healthy fats instead of saturated fats
- omega-3 fatty acids are required for brain development
- nuts, seeds, fatty fish, vegetable oil - Fish with low mercury
- at high levels mercury negatively impacts fetal brain development
- minimise fish like tuna as it has high levels - Eat a little more food each day than you would normally
- extra need for energy to support growth needs but too much maternal weight is bad for child and mother - Enough iron
- iron is needed for blood and contributes towards baby’s development and their iron stores
- tofu, fish, eggs, whole-grain foods, lean meats, and proteins - Take daily multivitamin
- micronutrient needs increase during pregnancy and lactation
- consuming enough folic acid reduces the risk for birth defects - Be food safe
- higher risk for food poisoning during pregnancy which negatively affects mother and baby
First Nations healthy food guidelines
- make the community healthier by working together to change the nutrition environment
- increase the use of traditional foods by protecting, restoring and relying on them more
- decrease the use of sugar-sweetened beverages to help protect teeth and children’s health
- increase the intake of vegetables and fruits
- serve healthier foods in reasonable portions
- increase number of community garden to both provide nutritious food and bring the community together
Dietary guidelines for Americans
- follow a healthy diet across the lifespan
- focus on variety, nutrient density and amount
- limit calories from added sugars and saturated fats and reduce sodium intake
- shift to healthier food and beverage choices
- support healthy eating patterns for all
Brazilian food guide recommendations
- use whole foods, minimally processed foods and freshly prepares dishes as the foundation of your diet
- limit the use and consumption of oils, fats, salt and sugar
- limit the consumption of processed foods
- avoid the consumption of ultra-processed
- eat regular meals, mindfully, in appropriate environments and in company whenever possible
- shop for food in places that have a variety of whole and minimally processed foods
- develop, share, and practice cooking skills
- plan your mealtimes to give eating proper time and space
- when dining out, choose places that focus on freshly prepared dishes and whole ingredients
- be critical of food advertisements and marketing
Canada’s Healthy Eating Strategy
Overhaul of Canadian food policy that began in 2013
Major changes:
- 2019 Canadian food guide
- lowered sodium content in prepackaged foods
- reasonable sodium targets within food and hospitality industries
- expansion of vitamin D fortification program,
- elimination of industrial trans fat from food supply
- changes to food labelling
Claims on food labels
- food packaging may contain certain claims to highlight a nutrient, health-associated factors or the nature of a food
- there are different types of claims
- claims must meet standards set by Food and Drug Regulations
Nutrient content claims
Example: low in fat, lower in calories, high in fibre
- to be used, the product must comply with the requirements for that statement (ex: high in fibre = 4+ grams per serving very high in fibre = 6+ grams per serving)
health claims
2 main types:
- Disease-reduction claims
- link a food or its ingredients with a reduced risk of developing a specific disease
- Ex: a healthy diet with adequate calcium and vitamin D and regular physical activity helps to reduce risk of osteoporosis - Function claims
- note the association between consuming a nutrient or diet factor with its role in the normal biological function of the body
- Ex: calcium promotes strong bones and teeth
Function claims for protein
- helps build and repair body tissues
- helps build antibodies
Function claims for DHA
supports the normal physical development of the brain, eyes and nerves primarily in children under 2 years of age
Function claims in vitamin A
- contributes to the maintenance of normal vision
- helps build strong bones and teeth
Function claims in vitamin C
- a factor in the development and maintenance of bones, cartilage, teeth, and gums
- a dietary antioxidant
Function claims for Iron
- a factor in red blood cell formation
- helps build RBC
