Module 1 - Healthy Diet

Question 1

Explain the example of Coffee and the conflicting nutrition information.

Answer 1

Study 1: 4 cups of coffee/day increases risk of hip fracture

Study 2: 3-4 cups of coffee/day improves health

Question 2

Maslow’s Hierarchy of Needs

Answer 2

Food Environment, Consumption Monitoring, Consumption Norms, Eating Environment

Question 3

Food Environment

Answer 3

presentation of food (plate size, dish type, etc.)

Question 4

Consumption Monitoring

Answer 4

how consumption is affected when someone pays attention to how much they are eating. Satiety cues such as an empty plate

Question 5

Consumption Norms

Answer 5

what a person perceives as a normal serving (influenced by package size, how much people around you are eating etc.)

Question 6

Eating Environment

Answer 6

environmental factors (home vs restaurant vs friends house) (while watching TV vs at the table)

Question 7

Define Satiety:

Answer 7

feeling of fullness

Question 8

Satiety Cue

Answer 8

cue to stop eating such as an empty plate or an empty serving dish

Question 9

If you snack on a bag of chips while working at your computer, and you realize that you have consumed the entire bag of chips, what played a role in over-consumption?

Answer 9

Eating Environment

Question 10

Factors that influence food consumption and choices:

Answer 10

Food Environment, Eating Environment, Consumption Norms, Consumption Monitoring

Question 11

Define Nutrients:

Answer 11

something needed to nourish our body so it can function optimally

Question 12

Macronutrients:

Answer 12

carbohydrates, proteins, fat,

Question 13

micronutrients:

Answer 13

vitamins and minerals

Question 14

define centenarians:

Answer 14

people who have lived over 100 years

Question 15

Blue Zones:

Answer 15

Ikaria, Greece; Okinawa, Japan; Ogliastra Region, Sardinia; Loma Linda, Calif.; and Nicoya Peninsula, Costa Rica.

Question 16

Greece primary food:

Answer 16

potatoes

Question 17

Japan primary food:

Answer 17

bitter melon

Question 18

Italy primary food:

Answer 18

sheep’s cheese

Question 19

California primary food:

Answer 19

avocados

Question 20

Costarica primary food:

Answer 20

eggs

Question 21

Mediterranean diet:

Answer 21

most well studied diet pattern; includes: non refined cereal, dairy, fish, poultry, olives, nuts, legumes, potatoes, eggs; 25% reduced risk of death from any cause

Question 22

DRI

Answer 22

dietary reference intake; how much of each macronutrient should be consumed; published from reports between 1997 and 2010

Question 23

AMDR

Answer 23

acceptable macronutrient distribution range; breakdown of energy that should come from fat, protein, and carbs.

Question 24

EAR

Answer 24

estimated average requirement; Recommended nutrient intake that would meet requirements for 50% of a healthy population

Question 25

RDA

Answer 25

recommended dietary allowance; Recommended nutrient intake that would meet requirements for health for 97-98% of a healthy population

Question 26

AI

Answer 26

adequate intake; Recommended nutrient intake based on observed or experimentally determined estimations for healthy people. Use when the RDA is not available.

Question 27

UL

Answer 27

tolerable upper intake level; Highest daily nutrient intake level that is likely to pose no risk to health to almost all healthy people in a population

Question 28

Which term is used to describe a dietary recommendation that would satisfy nutrition needs for 50% of the population?

Answer 28

EAR

Question 29

RDA

Answer 29

The RDA is an estimate of the average daily intake that would meet the nutrient needs of most (97-98%) of the population. The RDA is developed from the EAR

Question 30

RDA formula

Answer 30

RDA = EAR + 2 standard deviation; therefore if there is no EAR for a nutrient there will not be a RDA either

Question 31

% chance of deficiency in RDA compared to EAR

Answer 31

RDA= 2-3% EAR=50%

Question 32

if someone consumes above the UL:

Answer 32

chance of deficiency is very low but their chance of other negative effects increases due to the risk associated with consuming too much of a nutrient

Question 33

what if there is not enough scientific info to develop an EAR or RDA?

Answer 33

then an AI is used.

Question 34

Which nutrition recommendation is needed in order to calculate RDA?

Answer 34

EAR

Question 35

Purpose of AMDR:

Answer 35

The AMDRs represent a range of macronutrient intakes that are associated with a reduced risk of developing chronic diseases (for example, coronary heart disease and obesity) while providing essential nutrients

Question 36

carb AMDR:

Answer 36

45-65% of kcal/day

Question 37

protein AMDR:

Answer 37

10-35% of kcal/day

Question 38

fat AMDR:

Answer 38

20-35% of kcal/day

Question 39

amount of energy in 1 gram of carb

Answer 39

4kcal

Question 40

amount of energy in 1 gram of protein

Answer 40

4kcal

Question 41

amount of energy in 1 gram of fat

Answer 41

9kcal

Question 42

if consuming 2500kcal/day how many should be from each macronutrient? carb/protein/fat How many grams of each should be consumed? (using upper % of ADMR)

Answer 42

carb: 1625kcal; 406g protein: 875kcal; 219g fat: 875kcal; 97g

Question 43

If Kerry consumes 1800 kcal per day, how much of this energy should come from carbohydrates?

Answer 43

900kcal

Question 44

What % of consumers use nutrition fact tables to decide what to eat?

Answer 44

58%

Question 45

what does the NFT provide?

Answer 45

serving size, calories, % daily value (DV), absolute amount of 13 nutrients

Question 46

the absolute amount is required of what 13 nutrients on a NFT?

Answer 46

total fat, saturated fat, trans fat, cholesterol, sodium, carbs, fibre, sugar, protein, vitamin a, vitamin c, calcium, iron, all others are optional

Question 47

how to read %DV

Answer 47

5%≥ a little | 15%≤ a lot

Question 48

when is %DV not helpful?

Answer 48

when a person has a unique situation including disease, illness or injury

Question 49

For the Healthy Request soup, there may be a problem with the nutrition label because...

Answer 49

the serving size on the nutrition label doesn't reflect the actual serving size that someone would consume

Question 50

In the video clip, we learned that 1 tbsp of Nutella has ___ grams of sugar!

Answer 50

11

Question 51

A nutrition facts table contains nutrient information for at least nutrients.

Answer 51

13