Public Health & Labelling Flashcards
(64 cards)
A Nutritious DIet
ABCMV
- adequacy
- balance
- calorie balance
- moderation
- variety
Adequacy
Diet provides sufficient energy and enough of all the nutrients to meet needs of healthy people
Balance
Consume enough, in a reasonable portion
Energy balance
energy intake balances energy expenditure
Moderation
no deprivation
contributes to adequacy, balance, energy balance
Variety
improves nutritional adequacy
Nutrient density formula
(%nutrient RDA provided) /
(% energy provided)
in mg/kcal or yg/kcal
Nutrient density
foods that deliver the most nutrients for the least food energy
Low nutrient density
= empty calories
What measures temperature changes in a sample?
bomb calorimeter
Energy of PROTEIN
4 kcal/g
Energy of FAT
9 kcal/g
Energy of CARBS
4 kcal/g
Energy of ALCOHOL
7 kcal/g
US food guide
My Plate
USDA food groups
5 food groups : fruits, vegetables, grains, protein foods, milk & milk products
USDA recommendations
Recommendations are in cups & ounces, advise oil instead of solid fat
60% food bought in Canada is
processed & packaged
a diet high in __, __, __ is a major risk factor for obesity, heart disease, diabetes
sugars, sodium, sat fat
Which dietary guideline?
=> Food skills are need for healthy eating and food labels should be used as a tool to help Canadians
Guideline 3
Which dietary guideline?
=> don’t consume processed, prepared foods and beverages and alcohol regularly
Guideline 2
Which dietary guideline?
=> consume more plant-based, whole grains, vegetables, fruits, protein foods, unsaturated fats, water
=> eat with others
Guideline 1
Difference between the old and new guideline?
OLD
- 50% whole grain
- milk & alternative on the side
- no “protein foods”
NEW
- 100% whole grain
- 3 food groups
- no portion sizes
- milk & alternatives are in “protein foods”
3 types of processed foods
- natural or minimally processed
- processed food
- ultra-processed food
