Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Chapter 2: Nutrition Tools - Standards and Guidelines > Flashcards

Chapter 2: Nutrition Tools - Standards and Guidelines Flashcards

1
Q

What are the goals of Nutrient Recommendations?

A

maintain health and prevent/minimize disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Dietary Reference Intakes

DRI

A
  • Standards in U.S. and Canada

- Set values for: vitamins/minerals, carbohydrates, lipids, proteins, fiber, water, and energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Nutrient Recommendations

A

Standards recommended for healthy people’s energy needs and nutrient intakes

Tools to help avoid undernutrition and overnutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Daily Values

A

standards set for food and beverage labels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Recommended Dietary Allowances (RDA)

A
  • meet nutritional needs of almost all healthy people

- solid experimental evidence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Adequate Intakes (AI)

A

scientific evidence and educated guesswork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

RDA and AI

A

supports adequacy with daily amounts recommended

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Tolerable Upper Intake Levels (UL)

A
  • safety: supports moderation through caution against excess intake
  • identify potentially toxic levels
  • absence of UL (indicates insufficient data to establish)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A
  • Healthful ranges for energy yielding nutrients
  • Expressed as percentage of total calories

Carbohydrates: 45-65%
Fat: 20-35%
Protein: 10-35%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Estimated Average Requirements (EAR)

A
  • Nutrition research and policy
  • Assess nutrient intake of populations
  • Set recommendations for different life stage and gender groups
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Daily Values

A
  • Comparing foods using nutrition facts

- Safety (ingredients lists provide opportunities to avoid food allergens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q
  • Differences between individuals (recommendations for populations)
  • Adequate intake over time (attempt to get 100% of DRI recommended intake)
  • Characteristics of the DRI (optimum intakes, not minimums)
  • DRI apply to healthy people only
A

Understanding the DRI Recommended Intakes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How the Committee Establishes DRI Values (An RDA Example)

A
  • individual requirements are based on Balance Studies

- accounting for needs of the population (decision: choose value covering 97-98% of population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q
  • Not generous (goal is to provide adequate calories not excess calories which might be stored and promote weight gain)
  • Set to maintain healthy body weight
  • Apply to individual of particular age, gender, height, weight, and activity level
A

Estimated Energy Requirements (EER)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q
  • Found on food and beverage labels
  • Reflect highest nutrient need among all population groups
  • Allow comparisons among foods (not nutrient intake goals for individuals)
A

Daily Values

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q
  • Food based strategies for achieving the DRI values
  • Promote health
  • Physical activity important to maintaining healthy body weight
A

Dietary Guidelines for Americans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Current U.S. diet

  • important nutrients undersupplied
  • less healthful nutrients oversupplied
A

Dietary Guidelines for Americans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Themes

  • Nation has serious health problems
  • Large gap exists between actual and optimal food intake patterns
  • Optimal food intake patterns are known
  • Individuals can make the needed changes
  • Public policy affects population wide behaviors
  • Diet choices can affect the environment
A

Dietary Guidelines for Americans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
  • Vitamins A, C, D, E
  • Follate
  • Calcium
  • Iron
  • Magnesium
  • Fiber
  • Potassium
A

Shortfall Nutrients

Chronically undersupplied by diets of many people age 2 years and older

20
Q
  • Saturated Fat

- Sodium

A

Overconsumed Nutrients

Chronically oversupplied by the diets of many people ages 2 years and older

21
Q

Food group tool used in planning meals and snacks

A

USDA Eating Patterns

22
Q
  • Foods sorted into groups and subgroups by nutrient content and to some extent by nutrient density
  • Specifies minimum servings from each group
    (Examples on pages 40-41)
A

Food Group Plan

23
Q

1 Cup of Fruit

A

= 1 Cup of Fresh, Frozen, Cooked, or Canned Fruit
= 1/2 Cup Dried Fruit
= 1 Cup 100% Fruit Juice

24
Q

Contribute folate, vitamin A, vitamin C, potassium and fiber

A

Fruit

25
Q

Consume a variety of these fruits and choose whole or cut-up fruits more often than fruit juice

A

Apples, apricots, avocados, bananas, blueberries, etc.

26
Q

Limit these fruits that contain solid fats and/or added sugars

A

Canned or frozen fruit in syrup; juices, punches, ades, and fruit drinks with added sugars; fried plantains.

27
Q

1 Cup of Vegetables

A

= 1 Cup of cut-up raw or cooked vegetables
= 1 Cup of cooked legumes
= 1 Cup of vegetable juice
= 2 Cups of raw, leafy greens

28
Q

contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber

A

Vegetables

29
Q
  • Dark green vegetables (broccoli, arugula, spinach)
  • Red & orange vegetables (carrots, pumpkin, sweet potatoes)
  • Legumes (black beans, lentils, pinto beans, soybeans)
  • Starchy vegetables (corn, green peas, potatoes)
  • Other vegetables (artichokes, green beans, celery, onions)
A

Vegetable Subgroups

Consume a variety of vegetables each day and choose from all five subgroups several times a week

30
Q

baked beans, candied sweet potatoes, coleslaw, french fries, potato salad, refried beans, scalloped potatoes, tempura vegetables

A

Limit these vegetables that contain solid fats and/or added sugars

31
Q

1 oz grains

A 
= 1 slice bread
= 1/2 cup cooked rice, pasta, or cereal
= 1 oz dry pasta or rice
= 1 cup ready-to-eat cereal flakes
= 3 cups popped popcorn
32
Q

contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber

A

grains

33
Q

Whole Grains: barley, brown rice, oats, quinoa, rye, wheat

Enriched Refined Products: bagels, breads, cereals, pastas, white rice

A

grain subgroups

  • make most (at least half) of the grain selections whole grains
34
Q

biscuits, cakes, cookies, cornbread, donuts, fried rice, muffins, pastries, pies, taco shells

A

limit these grains that contain solid fats and/or added sugars

35
Q

food that is high in nutrients but relatively low in calories

contains vitamins, minerals, complex carbs, lean protein, and healthy fats

A

nutrient dense foods

36
Q
  • Can be useful for anyone
  • Assists with health restoration for certain diseases and medical conditions
  • Estimates calories in standard food portions
  • Estimates grams of carbohydrate, fat, and protein in standard food servings
  • Averages calorie and gram values for whole groups of foods
  • Sorts foods into groups by their carbohydrate, protein, and fat contents
  • Food groups are referred to as food lists
A

Food Lists for Diabetes (and Weight Management)

37
Q
  • Food Groups containing carbohydrates*
  • Food Groups containing no carbohydrates*
  • Free Food***
A

Diabetes List Food Group Names

38
Q
  • Starch, fruit, fat-free/low fat (skim) milk, reduced-fat (2%) milk, whole milk, vegetable (nonstarchy), plant-based proteins
A

Food Groups containing carbohydrates*

39
Q
  • lean protein, medium fat protein, high fat protein, fat
A

Food Groups containing no carbohydrates*

40
Q

***some, if consumed in large enough portions, must have their grams of carb and/or fat counted as part of the food intake

A

Free Food***

41
Q
  • use the word “STARCH” instead of ‘other carbohydrate,’ carbohydrate, starchy vegetable, bread, cereal, etc
  • cross off (or mark through) bacon on the high fat protein list. Count bacon only as a FAT.
A

General Ground Rules for Diabetes (and Weight Management)

42
Q
  • 1 cup of any milk is considered 1 milk serving
  • 1 ounce of protein is considered 1 protein serving
  • 1/2 cup cooked or 1 cup raw vegetable is considered 1 vegetable serving
  • 1 slice bread is 1 starch serving // example of 2 servings is a whole hamburger bun
  • 1 tsp butter, margarine, oil, mayonnaise OR 1 slice bacon is considered 1 fat serving
A

General Ground Rules for Diabetes (and Weight Management)

43
Q
  • common or usual name
  • manufacturer, packer, or distributor name and address
  • net contents
  • nutrient contents (nutrition facts panel)
  • ingredients (descending order by weight)
  • essential warnings (allergens present in the food are common)
A

Food Label Requirements

44
Q
  • Serving size (common measures allow for comparison)
  • Number of servings per container
  • Calories/ calories from fat
  • Nutrient amounts (and for some items percentages of DVs)
    (total fat, saturated fat, cholesterol, sodium, total carbohydrate, fiber, protein)
  • Vitamins and minerals (vitamins A and C, calcium, and iron)
A

The Nutrition Facts Panel

45
Q

True or False: Are claims optional?

A

TRUE

  • Nutrient claims (food must meet specified criteria; EX “Good source” of vitamin A / “Low” in cholesterol)
  • Health claims ( standards, qualified claims)
  • Structure/function claims (requires no prior approval, notification of FDA is sufficient, required label disclaimer)
46
Q
  • front of package labeling initiative developed by food industry groups
  • voluntary
  • easy identification of key nutrition facts
A

Facts Up Front (Shortcut to some Label Information)

47
Q

Consumers are drawn away from the ingredients list. The ingredients list provides useful information such as the types and sources of fat used and possible allergens present just to mention a few facts which should be investigated by consumers prior to purchasing a food product.

A

Drawback to Facts Up Front Labeling

Nutrition (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions