Chapter 2

Question 1

Define nutritional status?

Answer 1

The condition of the body with respect to its diet.

Question 2

How to assess nutritional status?

Answer 2

Determine typical food intake, analyze nutrient intake, evaluate physical health, consider medical history, or with laboratory tests.

Question 3

What does DRIs Stand for

Answer 3

Dietary Reference Intakes.

Question 4

4 DRIs?

Answer 4

Recommended Dietary Allowance(RDA), Adequate Intake(AI), Upper Limit(UL), Estimated Energy Requirement (EER)

Question 5

Define Recommended Dietary Allowance?

Answer 5

Determined scientifically; consumption of this amount meets needs of most of population.

Question 6

Define Adequate Intake?

Answer 6

Healthy people tend to…;Approximate the amount of nutrients that sustains health.

Question 7

Define Upper Limit?

Answer 7

Don’t go beyond…; Intake should not exceed this value

Question 8

Define Estimated Energy Requirement?

Answer 8

Compares energy required for energy expenditure. Consider; Age, weight, height, and gender

Question 9

What is AMDRs?

Answer 9

Acceptable macronutrient distribution ranges;Range of intake for a particular energy source as a percentage that provides adequate intake and lessens disease risk.

Question 10

What are AMDRs for 19 years?

Answer 10

Carbs; 45-65%
Proteins; 10-35%
Fats; 20-35%

Question 11

What are the main components of the Brazilian Food Guide?

Answer 11

Focusses on eating behaviour. Whole food over processed and enjoy eating; preparation of food and eat in company.

Question 12

Features of the new canadian food guide?

Answer 12

Specific examples on what counts as a serving, more specific recommendation on how to choose food wisely, advice for different ages(supplement suggestions/ catering to small appetites of children).

Question 13

Main 3 guidelines of new food guide?

Answer 13

Eat a variety of nutritious foods, Processed is less healthy, knowledge needed to support healthy eating.

Question 14

What must food labels have on them?

Answer 14

Statement of identity, Net contents of package, Name and address of manufacturer + packer + distributor, List of ingredients( descending order by weight), Nutritional Info

Question 15

What is % daily value based on?

Answer 15

Upper limit and DRIs as reference values.

Question 16

What are the health related claims permitted on Canadian food labels?

Answer 16

Nutrient Content Claims, Diet Related Health Claims

Question 17

Define Nutrient Content Claims?

Answer 17

Describe the amount of nutrient in a food. (Ex. Sodium free = less than 5mg)

Question 18

Define Diet-Related Health Claims?

Answer 18

Outline nutritional benefits of certain foods.

Question 19

2 types of Diet-Related Health Claims?

Answer 19

Functional claims: state well-known beneficial effects of a food.(Calcium= strong bones)
Disease-Reduction Claims: State association with food and a reduced disease risk.

Question 20

Define Natural Health Products(NHPs)?

Answer 20

Multivitamins, herbal remedies, probiotics, EFAs.

Question 21

What do labels on NHPs contain?

Answer 21

Name, license number, list of ingredients, recommended uses, and any cautionary statements. *DOES NOT NEED NUTRITIONAL FACTS BOX

Question 22

How are NHPs regulated?

Answer 22

By the Natural and Non-Prescription Health Products Directorate(Branch of health canada) [Must be approved for sale and obtain a license.]

Question 23

Arguments for menu labelling?

Answer 23

Ability to make informed choices, calorie content often underestimated, not all restraints provide this.

Question 24

Arguments against menu labelling?

Answer 24

Shouldn’t be governments role, not going to solve obesity crisis, cost of reprinting menus too expensive, consumers don’t want/need this.