Chapter 4 - Nutrient Recommendations: Tools to Design a Healthy Diet

Question 1

what are the 2 approaches to formulation nutrition recommendations in Canada?

Answer 1

1) Dietary Reference Intakes (DRIs) -nutrient-based

2) Canada’s Food Guide (CFG) - food-based

Question 2

3 aims of the DRI committee?

Answer 2

1) prevent deficiencies
2) reduce chronic disease
3) promote good health

Question 3

2 types of DRIs

Answer 3

1) DRIs for most nutrients

2) DRIs for energy and macronutrients

Question 4

4 DRIs for most nutrients

Answer 4

1) Estimated average requirement (EAR)
2) Recommended Dietary Allowance (RDA)
3) Adequate Intake (AI)
4) Tolerable Upper Intake Level (UL)

Question 5

2 DRIs for energy and macronutrients

Answer 5

1) Estimated Energy Requirement (EER)

2) Acceptable Macronutrient Distribution Range (AMDR)

Question 6

estimated average requirement (EAR)

Answer 6

• an estimated amount of a nutrient
• meets the needs of 50% of people
• specific gender and life-stage group

Question 7

Recommended Dietary Allowance (RDA)

Answer 7

• target intake for an individual
• meets the needs of 97-98% of people
• specific gender and life-stag group
• a higher value than the EAR
• EAR +2 standard deviations
• increase chances a person will meet their requirement

Question 8

adequate intake (AI)

Answer 8

-recommended specific amount of a nutrient for an individual

Question 9

when is adequate intake used?

Answer 9

used when there is not enough info available to set an EAR

Question 10

Tolerable Upper Intake Level (UL)

Answer 10

• max daily intake unlikely to cause adverse health effects
• not recommended levels
• a “safe” upper limit

Question 11

2 types of recommendations for energy

Answer 11

1) estimated energy requirements (EER)

2) Acceptable Macronutrient Distribution Ranges (AMDR)

Question 12

Estimate Energy Requirements (EER)

Answer 12

• total kCals needed to maintain body weight

- based on several factors

Question 13

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 13

• a range of healthy intakes
• prevent chronic disease
• proportion is as important as amount
• flexibility

Question 14

what determines which food group a food is grouped in?

Answer 14

major nutrients

Question 15

vegetables and Fruit

Answer 15

• carbs & fibre
• folate, vitamins A & C
• Magnesium and potassium

Question 16

grain products

Answer 16

• carbohydrates & fibre

- B vitamins: thiamin, niacin, riboflavin, folate

Question 17

milk & alternatives

Answer 17

• protein, fat, carbohydrates
• riboflavin, vitamin B12
• Calcium, vitamins A &D

Question 18

Meat & alternatives

Answer 18

• protein and fat

- B vitamins: thiamin, niacin, riboflavin, B6, B12

Question 19

_______ are key to planning a nutritious diet using Canada’s Food Guide

Answer 19

Serving Sizes

Question 20

true or false: Oils and Fats are a food group

Answer 20

FALSE: oils and fats are not a food group, but recommendations are included

Question 21

choose foods that will do what 2 things?

Answer 21

1) provide essential fatty acids
2) reduce the risk of cardiovascular disease
- low saturated fat and trans fat

Question 22

true or false: have vegetables and fruit more often than juice

Answer 22

true

Question 23

at least how many food guide servings of fish should we eat every week?

Answer 23

at least 2

Question 24

what 3 groups does CFG include specific advice for?

Answer 24

1) children
2) women of childbearing age
3) men and women over 50

Question 25

the mediterranean diet promotes ________ health

Answer 25

cardiovascular

Question 26

true or false: the mediterranean diet is high in monounsaturated fats, low in saturated fats and high in fibre

Answer 26

true

Question 27

nutrigenomics

Answer 27

• how diet affects our genes

- how individual genetic variation can affect the impact of nutrients or other food components on our health

Question 28

is a 5% daily value high or low?

Answer 28

low

Question 29

is a 15% daily value high or low?

Answer 29

high

Question 30

ingredient lists are required on which products?

Answer 30

products containing >1 ingredient

Question 31

3 things on food labels that provide information?

Answer 31

1) nutrition facts table
2) ingredients list
3) health claims

Question 32

what does reduced mean?

Answer 32

nutritionally altered product contains 25% less of a nutrient or energy than the regular reference product

Question 33

synonyms for reduced

Answer 33

less, lower, light

Question 34

what does light mean?

Answer 34

• same as reduced
• “lightly salted” - sodium decreased by 50%
• can also be used to describe physical properties of the food i.e. light corn syrup

Question 35

6 approved therapeutic claims

Answer 35

1) plant sterols (phytosterols) & blood cholesterol lowering (2010)
2) oat fibre and blood cholesterol lowering (2010)
3) Psyllium fibre and blood cholesterol lowering (2011)
4) replace saturated fat with unsaturated fat and blood cholesterol lowering (2012)
5) barley fibre and blood cholesterol lowering (2012)
6) whole ground flaxseed and blood cholesterol lowering (2014)

Question 36

6 approved disease risk reduction claims

Answer 36

1) calcium and osteoporosis
2) sodium and hypertension
3) sugar-free gum and cavities
4) dietary fat, trans fat, saturated fat and coronary heart disease
5) fruits and vegetables and cancer