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Nutrition > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

Dietary pattern

A

A description of a way of eating that includes the types and amounts of recommended foods
and food groups, rather than individual nutrients

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2
Q

Dietary reference intake (DRI)

A

A set of reference values for the intake of energy, nutrients, and food components that
can be used for planning and assessing the diets of healthy people in the United States and Canada.

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3
Q

DRI general information

A

Used for planning and assessing diets, vary according to life stage and gender, reduce chronic disease

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4
Q

DRI replaces

A

Recommended nutrient intakes

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5
Q

DRI have been developed for

A

Macronutrients, vitamins b, d a, e, k, minerals

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6
Q

Fat soluble vitamins

A

ADEK

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7
Q

Water soluble vitamins

A

BE

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8
Q

DRI’s are listed as 4 things

A

EAR, RDA, AI, UL

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9
Q

Estimated average requirement

A

estimated amount of a nutrient required to

meet the needs of 50% of people within a particular sex and life stage group

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10
Q

Recommended dietary allowances

A

recommended target intake of a nutrient for an individual

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11
Q

Adequate intake

A

recommended specific amount of a nutrient for individual

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12
Q

Tolerable upper level

A

maximum daily intake of a nutrient unlikely to cause

adverse health effects

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13
Q

DRI two types of energy intake

A

EER and AMDR

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14
Q

Estimate energy requirement

A

Used to calculate kcal intake needed to maintain body weight

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15
Q

Acceptable macronutrient distribution range

A

Range for health intake of the thee substances. In percent ranges

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16
Q

Processed foods contribute to

A

excess sodium, free sugars, or saturated fat

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17
Q

Refined sugars

A

Are the ones that are bad

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18
Q

Water should be

A

The main drink of choice

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19
Q

Food labels help

A

People make nitrous decisions

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20
Q

Food guide recommendations

A

Have plenty fruits and veggies, eat protein foods, choose whole grain

21
Q

Plate layout

A

50% fruits and veggies, and protein and whole grains making up 25% each

22
Q

Best proteins

A

The ones that come from plants not animals

23
Q

Limit foods with

A

Sodium, sugars or saturated fats

24
Q

Marketing

A

Will influence and individuals food choices

25
Q

Healthy eating habits

A
  • Be mindful of your eating habits.
  • Cook more often
  • Enjoy your food
  • Eat meals with others
  • Buy food
  • Reduce waste
  • Reduce impact on environment
26
Q

Food guide for FNMI

A

Encorperates traditional foods to support health, created in 2007

27
Q

Diabetes section name

A

Just the basics and beyond the basics diabetes

28
Q

Beyond the basics purpose

A

Focuses more on the carbohydrate content of food to help those affected manage their blood sugar levels

29
Q

Food label requirements

A

Name of product
o weight of product
o date by which the product should be sold (if perishable)
o name of manufacturer, packager or distributor
list of ingredients
nutrition facts table

30
Q

Ingredient list

A

All items must be listed
Heaviest weighted items are listed first
additives, food colors, and flavors must be listed

31
Q

Nutrition facts table

A 
Serving size
number of kcal
Amount of fats (saturated and trans and cholesterol)
Amount of carbs (and fiber) 
Amount of protein
Amount of sodium and other nutrients
32
Q

Nutrition facts table vitamins

A

Must include potassium, calcium, and iron per serving. Percent of total value

33
Q

Food label percents

A

Based on the daily value of a 2000 kcal diet. For vitamins it is the highest RDA for the nutrient across DRI age sex categories

34
Q

High daily value

A

more than 15%

35
Q

Low daily value

A

Less than 5%

36
Q

Noting serving sizes

A

Allows for a proper comparison between products

37
Q

Front of packaging proposed labeling

A

High in one of more saturated fat, free sugars

38
Q

Additional claims on labels

A

Nutrient contend, disease risk reduction, nutrient function

39
Q

Who regulates food labeling

A

Canadian Food Inspection Agency

Natural Health Products Labelling

40
Q

The Natural Health Products Directorate of Health Canada regulates

A

Vitamin and mineral supplements, natural health products, herbal remedies, traditional medicines, homeopathic products

41
Q

Health food labels must include

A

Product name, product license holder, natural product number and homeopathic number, medicinal and non medicinal ingredients, dosage, and recommended use

42
Q

Nutritional supplements don’t need to

A

List all of their ingredients

43
Q

Nutritional status

A

State of health as it is influenced by the intake and utilization of nutrients.

44
Q

Nutritional assessments

A

An evaluation used to determine the nutritional status of
individuals or groups for the purpose of identifying nutritional needs and planning personal
healthcare or community programs to meet those needs

45
Q

Dietary intake can be assessed through

A

o 24-hour recall
o food diary or food intake record
o food frequency questionnaire
Diet history

46
Q

Challenges to assessing dietary intake

A

o unable to recall exactly what they ate
o under- and overestimation of portion size
o lack of commitment to tracking
o intake not a typical day

47
Q

Increase dietary tracking

A

By using more than one method

48
Q

Resources for nutrient analysis

A

Canada’s food guide 2019, food labels, nutrient content labels

49
Q

Health information that helps with diet tracking

A

Height and weight, medical history and physical exam, lab measurements

Nutrition (8 decks)

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