Chapter 2 Flashcards
Nutrient based nutrition (4) and energy standards (2) that help in planning and assessing diets for healthy people. Include recommendations for macronutrients, micronutrients (Vitamins: A,D,E,K,B,C, minerals: calcium, phosphorus, magnesium, fluoride, selenium, iron, zinc, copper, sodium, potassium), water. Consider different recommendations for life stage.
DRI’s - dietary reference intakes
Fat soluble vitamins that are recommended in the DRI’s
A,D,E,K
Water soluble vitamins that are recommended in the DRI’s
B,C
EAR
A reference value for DRI’s that is the estimated average requirement of a nutrient. The amount of a nutrient that meets the need of 50% of the population. Criterion of adequacy must be determined by determining the level of the nutrient in the blood where is reached saturation (excess is secreted in urine or blood)
RDA
(recommended daily allowance) DRI that increases the probability of meeting the nutrient requirement for an individual for a particular nutrient for 98% of a population. RDA=EAR + 2 SD
AI
Adequate intake
Used when information to determine EAR is not available. Determined by the average nutrient intake by a healthy population.
UL
Tolerable upper intake level is maximum daily intake of a nutrient unlikely to cause adverse health affects.
Limits over consumption and possible nutrient toxcicty
A vitamin that can be photosynthesized in the skin from uv light and is fortified in milk. Supplement recommended for anyone over 50.
Vitamin D
AMDR’s for macronutrients
Carbs - 45-60%
Protein - 10-35%
Fat - 20-35%
Recommended servings of veg
M 8-10
F 7-8
Recommended servings of grain
M 8
F 6-7
Recommended servings of milk and alternatives
M 2
F 2
Recommended servings of meat
M 3
F 2
High source of Vit. A
sweet potatoe, raw carrot, spinach
High source of folate
spinach, broccoli
Nutrients that are suggested to be added to the nutrient label on foods.
Vit. D and potassium due to the high risk of osteoporosis and high blood pressure. ( to replace vit A and C)
Also a list of sugar (naturally occurring and added)
Information that must be listed on food labels
Name of product, weight of contents, due date, name and place of manufacturer, packager or distributor.
List of ingredients in descending order by wieght (includes additives, colours and flavourings)
Nutrition Facts label
Nutrition Facts label includes
total cal, total fat (trans and sat. break down), cholesterol, sodium, carbohydrates, sugar, protein, Vit. A,C, calcium, iron, if a nutrient is added, serving size, % daily value
“Free!”
- less that 0.5g per serving
- trans = less than 0.2g
- sat. = less that 2.0g
“Low”
- less that 3g per serving of fat
- less than 20mg of cholesterol
- less that 2g of sat.
- less than 140mg sodium/100g
“Lean and Extra Lean”
lean =less than 10g of fat per 100g
extra lean = less than 7.5g of fat per 100g
“Source of”
greater than 5% of daily value of nutrient
“Good Source of”
greater than 15% of DV
“Excellent Source of “
25% of more of DV
“Reduced”
25% less of energy or nutrient
“Light”
reduced by….
These can help individuals determine if their intake is healthy and if they are at risk of chronic disease
Nutritional assesment
Types of nutritional assesment
- 24 hour recall
- food diary
- food frequent questionnaire
- diet history
Meal planning tool for people with diabetes.
Focus is mainly on the distribution of carbohydrates.
Just the Basics, Beyond The Basics
Meal plan system that helps individuals plan their individual diets.
MyPlate
Healthy Eating Indices
Measure the overall quality of a dietary pattern using scoring system. ex CHEI
CHEI - Canadian Healthy Eating Index
A score of overall diet quality by measuring various components of a diet in reference to the Canada Food Guide using a scoring system. Canada Food Guide is closely followed = 100
Monitoring Nutritional Status
Examining and comparing trends in food intake and health by interviewing individuals in a population to determine what is consumed.
Monitoring the food supply
Includes all that is grown, manufactured, or imported for sale in the country. Food disappearance is estimated by what is sold. Used to estimate what is available in the population.
The Integrated Pan-Canadian Healthy Living Strategy
Government plan to improve overall health outcomes focusing on eating, physical activity, body weight, and to reduce income-related health disparities
Nutrient Content Claim
Highlighting the level of a nutrient or dietary substance that may be of interest to consumer. “low calorie”, “high fibre” , “free”, “high”, ect.
Disease-Risk-Reduction and Therapeutic Claim
Refer to a relationship between food or nutrient and the risk of disease or health-related condition. Therapeutic claims relate to the treatment of a disease or condition related to improving body functions.
Nutrient-Function Claims
Describe the role of a nutrient or dietary ingredient maintaining normal structure or function in humans Must have 5% of DV of nutrient being claimed. ex. calcium helps in the maintenance of bones and teeth”
Function Claims for Food
Three foods which function claims are permitted: coarse wheat bran, psyllium, green tea
Probiotic Claim
Bacteria added to food
General Health Claims
Statements that promote healthy eating in a very general way. ex. “healthy choice”, “good for you”
Composition, Quality, Quantity, and Origin Claims
Not directly related to nutrients and health but may influence selection. ex. “100% pure orange juice”, “no preservatives added”
An appropriate serving of saturated fat
A shot glass (30-40mL, 2-3Tbsp.)
AMDR
Acceptable macronutrient distribution range.
The proportion of energy yielding nutrients from which this energy should come from.
EER
Estimated energy requirements
An estimate of energy needed to maintain body weight.
Functional Foods
Looks like conventional food and is consumed as part of a usual diet but demonstrates physiological benefits, or the ability to to reduce the risk of chronic disease, beyond basic nutritional function.
Nutraceutical
A product isolated or purified from foods, generally sold in medical forms not associated with food (ie.pills, powders, ect.) that is demonstrated to have a physiological benefit or provide protection against disease.
