Chapter 2: Basic Tools in Nutrition (FEL & FCT)

Question 1

a tool for quick estimation of cho, chon, fats, and energy values for normal and therapeutic diets

Answer 1

food exchange list

Question 2

fel meaning

Answer 2

food exchange list

Question 3

it facilitates the planning of meals with a prescribed amount of CPFE

Answer 3

food exchange list

Question 4

can be used for diet instruction/tool for teaching patients the principles of basic nutrition, nutrient composition, and caloric density

Answer 4

food exchange list

Question 5

number of groups in the fel

Answer 5

7

Question 6

7 groups in the fel are

Answer 6

-vegetables
-fruits
-milk
-rice
-meat and fish
-fat
-sugar

Question 7

provides information on the nutritional composition of foods per 100-gram edible protion

Answer 7

philippine food composition table

Question 8

PhilFCT meaning

Answer 8

philippine food composition table

Question 9

used to facilitate the selection of food items, in calculating nutrient content of diets, for planning therapeutic diets, and provides data on what foods are locally available and on edible portion of foods

Answer 9

philFCT

Question 10

gives the food ID number and the page number where the data for the food can be found

gives the food descriptors such as fresh dried for fish and beans, green or ripe for fruits, etc

Answer 10

food index

Question 11

units/mode of expression in the fct:

for E.P.

Answer 11

%

Question 12

units/mode of expression in the fct:

_____ per 100 g E.P. for energy

Answer 12

kcal

Question 13

units/mode of expression in the fct:

_____ per 100g E.P. for water, fat, protein, ash, and cho

Answer 13

g

Question 14

units/mode of expression in the fct:

_____ per 100g E.P. for Fe, Ca, P, Vit. B1 and B2, Vit C, and niacin

Answer 14

mg

Question 15

units/mode of expression in the fct:

_____ per 100 g E.P. for b-carotene, vitamin a (retinol), and total vitamin a (re)

Answer 15

ug

Question 16

since the fct data are expressed in per 100 g E.P., “as purchased” (AP) weights must be converted to

Answer 16

edible portion weights

Question 17

number of decimal places for specific food components in the fct:

energy, ca, p, retinol, b-carotene, total vitamin a, and ascorbic acid

Answer 17

whole numbers

Question 18

number of decimal places for specific food components in the fct:

water, protein, fat, ash, dietary fiber/crude fiber, cho, fe, niacin

Answer 18

one decimal place (tenth place)

ex: 6.3, 12.5, 8.3

Question 19

number of decimal places for specific food components in the fct:

thiamin and riboflavin

Answer 19

2 decimal places (hundredths place)

ex: 6.13, 12.50, 8.13

Question 20

fct is used in computing the amount of nutrients in the diet

can be done by:
-referring to tables on standard weights and measures of foods
-weighing household measure (number of pcs, cups, Tbsp)

in duplicate and getting the mean weight in grams

Answer 20

converting household measures to weight in grams

Question 21

fct is used in computing the amount of nutrients in the diet

is the weight of the food as bought or harvested and may include the parts of the food not consumed or eaten

(ex: egg shell, bones, skin)

Answer 21

“as purchased” weight or ap wt

Question 22

is the weight of food without the waste or inedible portion

Answer 22

edible portion or ep weight

Question 23

ep wt formula

Answer 23

ep wt (g) = %ep/ap x ap weight (g)

Question 24

conversion factors differ with the type of _____ used

Answer 24

cooking method