Chapter 2- Healthy Diets

Question 0

Definite organic?

Answer 0

Organic means containing carbon, considered “living”

Question 1

What are nutrients?

Answer 1

Chemical substances obtained from food and used in the body

Question 2

Define inorganic

Answer 2

Does not contain carbon- minerals and water are inorganic

Question 3

What is an essential nutrient?

Answer 3

Nutrients that the body needs to obtain from food or outside the body. Either the body cannot produce enough or at all.

Question 4

How are nutrient recommendations for healthy people established?

Answer 4

Highly qualified scientists base their estimates on careful examination and interpretation of scientific studies.

Question 5

Define EAR

Answer 5

Estimates Average Requirements: the a eager that appears sufficient for half the population

Question 6

Define RDI

Answer 6

Recommended dietary intake: closet to everyone’s need; covers 98% of the population and is sufficient for most healthy people

Question 7

Define AI

Answer 7

Adequate Intake: an average amount of a nutrient that healthy people consumes. When there is not enough evidence to produce an EAR

Question 8

Define: UL

Answer 8

Upper level of Intake; the highest amount of a nutrient that is considered safe to take for a normal healthy person. Just above this amount is when the nutrient can become toxic

Question 9

Define EER

Answer 9

Estimated Energy requirement: energy recommendation - the average dietary energy intake that will maintain energy balance in a person with healthy body weight and physical activity

Question 10

Acceptable macronutrient distribution range:

Answer 10

The composition of a healthy diet macronutrients that will maintain energy balance, body weight and prevent disease:
45-65 %kj carbs
20-35 fat
15-25 protein

Question 11

Diet planning principles

Answer 11

• adequacy (provides sufficient nutrient energy and fibre amounts
• Balance (consuming enough of each type of food)
• Energy control (management of food energy intake)
• nutrient density (a measure of the nutrients a food provides relative to the energy it provides)
• moderation (eats fats and sugary foods occasionally- contributes to adequacy balance and energy control)
• variety (helps vary nutrients, avoid contamination and makes food more enjoyable)