Chapter 2 - Nutritional tools

Question 1

3 methods for food intake analysis

Answer 1

Diet recall
Diet record
Food frequency questionnaire

Question 2

Diet recall

Answer 2

Analysis for 24 hours

Question 3

Diet record

Answer 3

Analysis for 3-5 days

Question 4

Food frequency questionnaire

Answer 4

targeted at different nutrients

survey about how often they eat common foods

Question 5

Recommended Dietary Allowances (RDA)

Answer 5

intake goals for individuals

Question 6

Adequate Intakes (AI)

Answer 6

goals for individuals when insufficient scientific data exists to set an RDA

Question 7

Estimated Average Requirements (EAR)

Answer 7

intake goals for given stages of life & gender groups

Question 8

Tolerable Upper Intake Levels (UL)

Answer 8

maximum amount that is safe

Question 9

Acceptable Macronutrient Distribution Range (AMDR)

Answer 9

Ranges of recommended intake for carbs, fat, protein

expressed as % of total daily calorie intake

Question 10

Daily Values (DV)

Answer 10

nutrient standards used on food labels

allows comparison amongst foods

Question 11

3 factors considered in DRI

Answer 11

BMI + Age + time (average not just 1 day)

Question 12

How far above the mean are RDAs set?

Answer 12

2 standard deviations

Question 13

3 things found on the nutrition facts panel

Answer 13

Portion size
amount of calories + nutrients
% Daily Value

Question 14

True or false: % Daily value on food labels can be used to add up amounts in your diet to reach 100%

Answer 14

False - this is not accurate and %DV is a general statement for the population, not individuals

Question 15

Phytochemicals

Answer 15

non-nutrient compounds derived from plants
have biological activity in the body
may support health beyond roles of traditional nutrients

Question 16

3 possible effects of phytochemicals

Answer 16

act as antioxidants
mimic hormones
alter blood constituents to protect against disease

Question 17

flavenoids

Answer 17

members of a chemical family with yellow pigment in food
antioxidant activity
gives food a bitter taste
found in chocolate, tea, red wine

Question 18

phytoestrogens

Answer 18

inhibit estrogen to reduce risk of some cancers

high in soy

Question 19

lignans

Answer 19

converted to phytoestrogens by intestinal bacteria

found in flax

Question 20

lycopene

Answer 20

red pigment foods
antioxidant activity
freed by cooking –> makes it easier to absorb

Question 21

organosulphurs

Answer 21

Contain sulphur
speeds production of cancer-destroying enzymes
slows production of cancer-activating enzymes
found in garlic & onions

Question 22

Functional foods

Answer 22

consumed as part of the usual diet

demonstrate physiological benefits