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Nutrition > 2 > Flashcards

2 Flashcards

1
Q

Explain the purpose of the government nutrition recommendations

A
  1. To address nutritional concerns of population & help ppl meet their nutritional needs
  2. To evaulate population’s nutritional status’s for identifying trends in the diet
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2
Q

Discuss how US nutrition recommendations have changed over the past 100 years

A

Changed with dietary habits & disease patterns

Now intended to promote health AND deficiencies

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3
Q

How are nutrition recommendations used for evaluating nutritional status’s and setting public health policies?

A

Nutritional statuses are used to create public solutions in programs and fortification

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4
Q

List the factors that are considered when estimating an individual’s energy needs EERs

A
  1. Age
  2. Weight
  3. Height
  4. Level of physical activity
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5
Q

Whats the point of
Acceptable Macronutrient Distribution Ranges AMDRs?

A

To interpret the proportion of calories in a diet

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6
Q

How can following Dietary Guidelines help prevent chronic disease?

A

Being a BABe:

  1. Balancing calories to manage weight
  2. Addressing foods and nutrients to increase & decrease
  3. Building healthy eating patterns
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7
Q

How are Dietary Guidelines and MyPlate related?

A

Together, they are uses to **plan customized diets **

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8
Q

Identify foods that are high in empty calories

A

Foods that are high in solid fats and added sugars:

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9
Q

Discuss how the information on food labels can help the choice of a healthy diet

A

Helps consumers create informed choices by interpreting the Nutrition Facts and applying it to their Calorie intake

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10
Q

Determine whether a food is high or low in fiber, saturated fat, and cholesterol

A
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11
Q

Order of ingredients on a food label

A

Heaviest to lightest

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12
Q

Explain the types of claims that are common on dietary supplement labels.

A

Health claim
Nutrient Content Claim
Qualified Health Claim
Structure/Function Claim

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13
Q

Four sets of DRI values used in recommending nutrient intake

A
  1. Esitmated Average Requirements EARs
  2. Recommended Dietary Allowances RDAs
  3. Adequate Intakes AIs
  4. Tolerable Intake Levels ULs
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14
Q

EARs

Estimated Average Requirements

A

Population’s typical nutrient intake

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15
Q

RDAs

Recommended Dietary Allowances

A

Line between deficiency and health

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16
Q

ULs

Tolerable Intake Levels

A

Maximum amount without toxicity symptoms

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17
Q

AIs

Adequate Intakes

A

Goals for individuals

Amount that appears to sustain good health

<em>Used only when not enough information on RDAs</em>

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18
Q

What was the purpose of Nutrition Recommendations in the past?

A

To promote deficiency awareness

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19
Q

Purpose of DRIs

A

To expose excess & deficiency information

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20
Q

How does MyPlate apply to the Dietary Guidelines?

A

MyPlate puts it into practice

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21
Q

What is the purpose of the

A

Probable deficient amounts of energy & specific nutrients

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22
Q

What is Vitamin B1?

A

Thiamin

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23
Q

What is Vitamin B2?

A

Riboflavin

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24
Q

What is Vitamin B3?

A

Niacin

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25
Q

What is the purpose of the

A

To reduce risks of obesity linking to chronic disease

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26
Q

What is the order of the Nutrient References over the years?

A
27
Q

How is excess and deficiency information exposed?

A

Through the use of MyPlate & Food Labels

28
Q

What assessments determine a Nutritional Status?

A
  1. Diet analysis
  2. Physical exam
  3. Medical history
  4. Body’s nutrient levels
29
Q

How long has the federal government been making Dietary Recommendations for?

A
30
Q

What is a Diet analysis?

A

Food record Vs. Nutrient intake

31
Q

How is nutrient intake concluded?

A

It is compared to the Dietary Recommendations

32
Q

What is in the Food Guide “How to Select Foods”? [1917]

A

5 food groups:

Meat & milk, Cereals, Vegetables & Fruit, Fats & fatty acidd, Sugars & sugary foods

33
Q

What is the daily intake precentage of Calories from Saturated fatty acids?

A

Less than 10%

34
Q

What is the maximum daily intake of Sodium

A

Less than 2300 mg

35
Q

Define Food Guides

A

They are used to translate nutrient-intake recommendations into food choices

36
Q

What did the 1st set of Dietary Recommendations originaly propose? [1894]

A

A heart diet for American men based on proteins, carbs, fat, and “mineral matter.”

37
Q

What are 2 purposes for government Dietary Recommendations?

A
  1. To evaluate public & individual health
  2. To plan diets
38
Q

Acceptable Macronutrient Distribution Ranges (AMDRs)

A

Healthy ranges of intake for carbohydrate, fat, and protein, expressed as percentages of total energy intake

39
Q

Adequate Intakes (AIs)

A

Nutrient Intakes that should be used as a goal when no RDA exists. Values are an approximation of the nutrient intake that sustains health.

40
Q

Daily Value

A

A reference value for the intake of nutrients used on food labels to help consumers see how a given food fits into their overall diet

41
Q

Dietary Supplement

A

A product sold to supplement the diet; may include nutrients, enzymes, herbs, or other substances.

42
Q

Dietary Guidelines for Americans

A

Provides evidence-based nutritional guidance to promote health and reduce the prevalence of overweight and obesity and the risk of chronic disease

43
Q

Dietary Recommendations

A

Designed for evaluating public AND individual health concerns, to plan diets & evaluate what individuals are eating

44
Q

Dietary Reference Intakes (DRIs)

A

Recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies

45
Q

Empty Calories

A

Calories from solid fats and/or sugars, which add calories to the food but few nutrients

46
Q

Estimated Average Requirements (EARs)

A

Nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group

47
Q

Estimated Energy Requirements (EERs)

A

Provides an estimate of how many calories are needed to keep body weight stable

48
Q

Exchange Lists

A

A set of food-group recommendations developed in the 1950s to plan diets for people with diabetes

49
Q

Food Guide

A
50
Q

Health Claim

A

Refer to a relationship between a nutrient, food, food component, or dietary supplement and reduce risk of a disease or health-related condition

51
Q

Healthy People

A

A set of health-promotion and disease-prevention objectives with the goal of increasing the quality and length of healthy lives for the population as a whole and eliminating health disparities among different segments of the population

52
Q

MyPlate

A

USDA’s most recent food guide. It divides foods into groups, based on the nutrients they supply most abundantly, and illustrates the appropriate proportions of foods from each food group that make up a healthy diet

53
Q

Nutrient Content Claim

A

Statements that highlight specific characteristics of a product that might be of interest to consumers, such as “fat free” or “low sodium”

54
Q

Nutrition Facts

A

Section of food label that presents information about the amounts of specific nutrients in a standard serving

55
Q

Nutritional Status

A

An individual’s health, as it is influenced by the intake and utilization of nutrients

56
Q

Qualified Health Claim

A

Health claims for which there is emerging but not well-established evidence

57
Q

Recommended Dietary Allowances (RDAs)

A

Nutrient intakes that are sufficient to meet the needs of almost healthy people in a specific gender and life-stage group

58
Q

Structure/Function Claim

A

Describes the role of the dietary ingredient in maintaining normal structure, function, or general well-being

59
Q

Supplements Facts

A

Dietary supplements are required to carry this panel that helps consumers understand what they are choosing when they purchase these products

60
Q

Tolerable Intake Levels (ULs)

A

Maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group

61
Q

Section: Nutrition Recommendations (3)

A
  1. Food guides
  2. Nutritional status
  3. Healthy People
62
Q

Section: Dietary Reference Intakes (DRIs) (7)

A
  1. Dietary Reference Intakes (DRIs)
  2. Estimated Average Requirements (EARs)
  3. Recommended Dietary Allowances (RDAs)
  4. Adequate Intakes (AIs)
  5. Tolerable Upper Intake Levels (ULs)
  6. Estimated Energy Requirements (EERs)
  7. Acceptable Macronutrient Distribution Ranges (AMDRs)
63
Q

Section: Tools for Diet Planning (4)

A
  1. MyPlate
  2. Dietary Guidelines for Americans
  3. Empty Calories
  4. Exchange Lists
64
Q

Section: Food and Supplement Labels (7)

A
  1. Nutrition Facts
  2. Daily Value
  3. Nutrient Content Claim
  4. Health Claim
  5. Dietary Supplement
  6. Supplements Facts
  7. Structure/Function Claim

Nutrition (9 decks)

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