Chapter 2 Flashcards
Nutrition recommendations:
Two approaches in Canada
Nutrient based:
- how much of an individual nutrient do I need?
- how much vitamin C does a person need per day?
- Dietary reference intakes (DRI)
Food based:
- what types and how much food do I need?
- dietary patterns
- Canada food guide
Canadas food guide first edition date
1942
Dietary pattern
Description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than individual nutrients
Dietary reference intake (DRI)
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
- vary according to life stage and gender
- have replaced Recommended nutrient intakes
3 aims of the DRI committee
- prevent deficiencies
- reduce chronic disease
- promote good health
Dietary reference intakes are listed in four different sets of values:
- Estimated average requirement (EAR)
- Recommended Dietary allowance (RDA)
- Adequate Intake (AI)
- Tolerable Upper Intake Level (UL)
Estimated average requirement
Estimated amount of a nutrient required to meet the needs of 50% of people within a particular sex and life/stage group
Recommended dietary allowance
Recommended target intake of a nutrient for an individual
Adequate intake
Recommended specific amount of a nutrient for an individual
Tolerable upper intake level
Maximum daily intake of a nutrient unlikely to cause adverse health effects
The DRI make two types of energy intake recommendations
Estimated energy requirement (EER): used to calculate Kcalorie intake needed to maintain body weight
Acceptable macronutrient distribution range (AMDR): range for healthy intake
- carbs (45-60%)
- protein (10-35%)
- fat (20-35%)
The revision of Canadas food guide
- Evidence review: looked at the scientific literature on the relation ship between diet and health; especially systematic reviews
- Review of Canadian context: data from CCHS to find areas of dietary improvement needs
- Review of how Canada food guide is used: professional and consumers
Canadas food guide 2019 priority message and plate layout
Eat a variety of healthy foods each day
Veggies and furies should be the major component of the meal (50%) with proteins and whole grains making up 25% each
Good label requirements in Canada
- name of product
- weight of product
- date by which the product should be sold
- name of manufacturer, packager or distributer
- list of ingredients
- nutrition facts table
Ingredient list requirements
-all items must be listed especially allergens, sulphites and gluten
-highest weighted items listed first, with all sugars grouped together
-additive, good colours and flavourings must be listed
/bullets between ingredients
Nutrition facts table requirements
- serving size
- number of kcalories pre serving
- total amount of fat and amounts of saturated fat, trans fat and cholesterol per serving
- total amount of carbs and fibre per serving
- amount of protein per serving
- amount of potassium, calcium, iron per serving
- measurement of each nutrient and the % daily value are listed
- amount of sodium and other nutrients per serving
%daily value
A percentage of a standard called daily value
- developed for food labels
- most vitamins and minerals have DV as highest RDA OR AI for that nutrient across DRI age-sex categories (excluding pregnant and lactation)
- goal: allows consumers to compare products
- a 5% daily value is low
- 15% daily value is high
3 additional claims may appear on labels
Who regulates these claims
Nutrient-content claims: high in fibre, good source of iron
Disease-risk reduction: reduced cancer risk
Nutrient-function: dietary antioxidant (aids, maintains, protects, enhances)
Canadians food inspection Agency
When products say “free of” what does this mean for
- sugar and fat
- trans fat
- Saturated fat
Sugar free and fat free= less than 0.5g per serving
Trans fat free=less than 0.2g per serving
Saturated fat free=less than 2g per serving
Can also say “no, without or zero”
Low in food descriptions
- far
- cholesterol
- sodium
Low fat=less than 3g per serving
Low cholesterol=less than 20mg
Low sodium=less than 140mg/100g of food
“Little, few, low source of”
Lean and extra lean
To describe the fat content of meat
Lean=less than 10g of fat/100g of food
Extra lean=less than 7.5g fat/100g of food
Source of in food description
Food contains greater than 5% of the daily value of the stated nutrient
Good source of in food description
More than 15% of the daily value for a particular nutrient per serving (except vitamin C(>30%)
Excellent source of in food description
25% or more of the daily value for a particular nutrient (except vitamin C (>50%)
Reduced in food description
Nutritionally altered product contains 25% less of a nutrient or of energy than the regular product
Light in food description
Lightly salted means food with sodium that is 50% less
A healthy diet with adequate calcium and vitamin D and regular exercise help to achieve strong _____ and may reduce risk of _____
Compositional criteria
Bones
Osteoporosis
Food must contain at least 200mg calcium/ serving
A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor of stroke and heart disease
Compositional criteria
Food must contain less than 140mg sodium/ serving and more than 350mg potassium/serving
A healthy diet low in saturated and trans fats may reduce the risk of ___
Heart disease
Food low in starch or fermentable sugars can claim what
Won’t cause cavities
Does not promote tooth decay
Natural health products directorate of health Canada regulates
Vitamin and mineral supplements Natural health products Herbal remedies Traditional medicines Homeopathic products Essential oils
Labels on health products must contain
- product name
- product licence holder
- natural product number (NPN) and homeopathic number (DIN-HM)
- medicinal and non medicinal ingredients
- dosage form
- recommended use or purpose
- risk information
Nutritional status
State of health as it is influenced by the intake and utilization of nutrients
Nutritional assessments
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.
Dietary intake can be assess through
24 hour recall
Food diary or record
Food frequency questionnaire
Diet history
Challenges in determining dietary intake
Unable to recall Under and over estimation of portions Weekend intake differs from week Lack of commitment to recording Intake not a typical day
(Use more than one method for greater accuracy)
In additional to nutrient intake, information about an individuals physical health is needs including:
- anthropometric measurements: eight and height
- medical history and or physical exam
- laboratory measurements
Stages of nutrient deficiency and assessment tools
Inadequate intake
- dietary evolution: assess nutrient intake
- medical history/exam/ laboratory tests
Decreased stores and tissue levels
- laboratory tests to see nutrient levels in blood
- assess body weight and composition
Altered biochemical and physiological functions
-laboratory tests: assess nutrient dependent functions in the body
Physical signs and symptoms of deficiency
-physical exam and anthropometrics to assess outward symptoms of deficiency.
Requirement distribution
A plot of the nutrient requirements for a group of individuals in the same life stage. Typically, the plot had the shape of a bell curve
- EAR is the median
- RDA is EAR plus 2 standard deviations (meets 98% of peoples needs)
- UL is set well above the needs of everyone in the population and represents the highest amount of nutrient that will cause toxicity
EAR cut-point method
A method that indicates the proportion of a population that is not meeting its requirements, indicated by the proportion of the population with intakes below the EAR
Foods with % DV greater than 15% often have ____ added to them
Sugar
Most of the therapeutic claims approved in Canada relate to the ________which reduces the risk of
Lowering of blood cholesterol
Cardiovascular disease
Nutrient function claim of vitamin A
AIDS in normal bone and tooth development, maintenance of night vision, health of skin and membranes
Nutrient function claim of vitamin D
Formation and maintained e of bones and teeth, enhanced calcium and phosphorus absorption and utilization
Nutrient function claim of vitamin E
A dietary antioxidant that protects the fat in the body tissues from oxidation
Nutrient function claim of vitamin C
Development and maintenance of bones, cartilage, teeth and gums
Dietary antioxidant
Nutrient function claim of calcium
AIDS in formation and maintenance of bones and teeth
Nutrient function claim of phosphorus
Formation and maintenance of bones and teeth
Nutrient function claim of magnesium
Energy metabolism, tissue formation and bone development
Nutrient function claim of iron
Factor in red blood cell formation
Diet history
Information about dietary habits and patterns. It may include a 24 hour recall, a food record, or a food frequency questionnaire to provide information about current intake patterns
Most sense macronutrient
Lipids
