Ch 2: Nutrition Guidelines Flashcards
The two main approaches to nutrition recommendations in Canada are ______ based and ______ based.
Nutrient, food
Dietary Reference Intakes (DRIs) are designed for ______ people.
Healthy
The three aims of the DRI committee are to prevent nutrient deficiencies, reduce the risk of ______, and promote optimal health.
Chronic disease
The ______ provides a range for macronutrient intake expressed as a percentage of total energy intake.
Acceptable Macronutrient Distribution Range (AMDR
Canada’s Food Guide recommends that 50% of your plate should consist of ______ and ______.
Fruits, vegetables
The ______ Food Guide was developed to meet the dietary needs and cultural traditions of Indigenous populations.
First nations, inuit, metis
The highest amount of a nutrient that can be safely consumed each day without harm is called the ______.
Tolerable Upper Intake Level (UL)
Canada’s Food Guide of 2019 encourages choosing ______-based protein foods.
Plant
The World Health Organization sets ______ health recommendations.
International
Canada’s first national Food Guide was published in ______
1942
food diary or food intake record is an example of a ______ intake assessment
Dietary
The term for misleading marketing that makes food appear healthier than it is called ______.
Health washing
Fortification is the process of adding __
Vitamins and minerals to improve nutritional quality
The ______ regulates the labeling of natural health products in Canada.
Natural health products directorate
A food label must include an ingredients list, nutrition facts table, and _____
Net weight of the product
Which of the following is an example of a nutrient-based recommendation?
a) Canada’s Food Guide
b) Dietary Reference Intakes (DRIs)
c) Mediterranean Diet
d) MyPlate
B
Which type of DRI represents the amount of a nutrient needed to meet the needs of almost all (97-98%) healthy individuals?
a) EAR
b) AI
c) RDA
d) UL
C
Which macronutrient has the largest acceptable macronutrient distribution range (AMDR)?
a) Carbohydrates
b) Fats
c) Proteins
d) Vitamins
A
What percentage of your plate should be fruits and vegetables according to Canada’s Food Guide?
a) 25%
b) 30%
c) 50%
d) 70%
C
Which of the following was NOT a criticism of the 2007 Food Guide?
a) Lack of emphasis on whole grains
b) Influence of the food industry
c) Too much focus on total fat instead of fat quality
d) Lack of emphasis on plant-based proteins
D
What year was Canada’s first Food Guide published?
a) 1930
b) 1942
c) 1955
d) 1970
B
Which assessment method asks individuals what they ate in the last 24 hours?
a) Food frequency questionnaire
b) Diet history
c) 24-hour recall
d) Anthropometric measurement
C
Which organization regulates food labeling in Canada?
a) FDA
b) WHO
c) Health Canada
d) USDA
C
Which of the following foods is NOT required to have a food label?
a) Packaged cereal
b) Fresh fruits and vegetables
c) Frozen meals
d) Bottled beverages
B
What percentage of Daily Value (%DV) is considered “high” for a nutrient?
a) 5%
b) 10%
c) 15%
d) 25%
C
Which term refers to adding vitamins or minerals to foods that don’t naturally contain them?
a) Fortification
b) Enrichment
c) Supplementation
d) Processing
A
Which organization sets international health recommendations?
a) USDA
b) WHO
c) FDA
d) Health Canada
B
Which type of claim states how much of a nutrient is in a food?
a) Disease-risk-reduction claim
b) Function claim
c) Nutrient content claim
d) Therapeutic claim
C
What is the purpose of front-of-package warning symbols?
a) Advertise the food product
b) Highlight positive nutrients
c) Warn if food is high in sodium, sugar, or unhealthy fats
d) Provide ingredient information
C
Which of the following is a common challenge in dietary assessment?
a) Portion size mistakes
b) Accurate memory recall
c) Consistent eating habits every day
d) Easy tracking of intake
A
What are the two approaches to nutrition recommendations in Canada?
Nutrient and food based
What is the purpose of the DRIs?
Prevent deficiencies, reduce chronic disease risk, and promote health
What are the three types of DRI values related to nutrient intake?
EAR
RDA
AI
What does the Acceptable Macronutrient Distribution Range (AMDR) define?
Recommended range of macronutrient intake
What are the four main changes in Canada’s 2019 Food Guide?
More whole grains, plant-based proteins, healthier fats, and no fruit juice
What percentage of your daily intake should be from carbohydrates?
45-65%
What is a food diary?
A record of everything eaten over a period of time
What is the purpose of food fortification?
Improve nutritional value by adding vitamins or minerals
What organization regulates food labels in Canada?
Health canada
Health washing meaning
Misleading marketing that makes food appear healthier than it is
What is the purpose of front-of-package warning labels?
Indicate if food is high in sodium, sugar, unhealthy fats
What are nutrient content claims?
Statements about the amount of nutrient in food
What is one common challenge in dietary assessments?
Memory issues when recalling food intake
What year was the first Canada Food Guide published?
1942
What is the recommended proportion of protein on your plate?
25%
Dietary pattern meaning
describes the amounts
and types of food to eat to ensure an adequate intake of nutrients;
—the number of servings of vegetables and fruits a person should eat.
DRI MEANING
refers to the amount of a nutrient (like vitamins, minerals, or protein) that is recommended for people to consume in order to stay healthy.
criterion of adequacy
determine whether a person’s nutrient intake is enough to meet their body’s needs for good health.
intake distribution
refers to how a certain nutrient or food is consumed across a group of people. It shows the spread or range of how much different individuals are eating or taking in.
estimated energy requirements
(EER)
amount of energy
recommended by the DRIs to
maintain body weight in a healthy
person based on age, gender,
size, and activity level.
recommended daily intakes
(RDIs)
amount of a nutrient (like vitamins, minerals, protein, etc.) that is recommended for a healthy person to consume each day to meet their nutritional needs.
nutritional status of indiv
State of
health as it is influenced by the
intake and utilization of nutrients.
