Public Health Nutrition Messages

Question 1

The key concepts of a nutritious diet are:

1) ___: enough food to replenish ___ nutrients and maintain ___, ___ diet will result in deficiencies
2) ___: too much of anything isn’t good so you should be providing a ___ of foods in proper ___
3) Energy: balance ___ with ___
4) ___: not the same as deprivation, make food with less nutritional value more ___
5) Variety: improves nutritional ___, eat a variety of ___ and food ___, this reduces risk of ___ and ___

Answer 1

Adequacy/essential/health/inadequate
Balance/variety/proportions
intake/expenditure
Moderation/occasional
adequacy/colours/groups/deficiency/disease

Question 2

nutrient density:

Answer 2

measures nutrients of a food relative to energy

[%RDA]/[%energy]

Question 3

nutrient profiling:

Answer 3

ranking nutrients based on nutrient composition

Question 4

Food composition:

Answer 4

used to analyze food based on what it’s made of

Question 5

What instrument is used to determine food composition?

Answer 5

a bomb calorimeter

Question 6

Energy vales of macronutrients (in kcal/g): PRO=___, CHO=___, FAT=___, ALC=___

Answer 6

4/4/9/7

Question 7

What are the categories of food composition? (6)

Answer 7

CHO, PRO, ash, fats, water, fibre