Mod 2- Dietary Guidelines Flashcards
What are the two types on health claims foods on packages can make?
- Function claims
- disease reduction claims
Define a disease reduction claim on packing
Link a food or its ingredients with a reduced risk of developing a certain disease
ex : a diet with adequate calcium can help reduce the risk of osteoporosis”
Define a function claim on food packaging
point out the association between consuming a nutrient and its role in the biological function of the body . ex” calcium promotes strong bones and teeth”
What types of claims are on food labels
- food composition claims (“100% pure, vegetarian, true/real”)
- Nutrient Content (“low in fat”)
- Health claims (disease-reduction and function claims)
What is being proposed with font of packaged labels by health canada?
format front of package label to highlight foods high in saturated fat, sugars and sodium
What is a natural health product?
Neither a food nor a drug
How do we determine nutritional status?
= condition of the body with respect to nutrition. No perfect measure, but we may use : diet analysis , lab tests, health/disease state
What is Dietary Reference Intake (DRI)
-set of scientifically determined reference values for nutrient requirement –how much nutrient do we need each day?
Estimated Average Requirement (EAR)
intake level that meets the needs fo 50% of the population
Recommended Dietary Allowance (RDA)
consumption of this amount meets the needs of 97% of the population (2 standard deviations above the EAR)
(AI) Adequate intake
Nutrient intakes that are used as goal when there is insufficient evidence for a RDA (approx value)
Tolerable Upper Limit (TUL/ UL)
the highest amount of that nutrient that will not cause toxicity.
Estimated Energy Requirement (EER)
How much your body needs to function without there being a surplus or deficit “to maintain current energy state”
Acceptable macronutrient Distribution Range — what percentage range should carbs make up your diet?
45-65%
Acceptable Macronutrient Distribution Range– what percentage range should protein make up your diet?
10-35%
