Chapter Two Flashcards
Why are population-wide nutrition recommendations are created
Effects of the industrial revolution and the WHO makes international health recommendations
Describe the two approaches that are taken to formulate nutrition recommendations
Dietary pattern
Dietary Reference
define dietary pattern
a description of a way of eating that includes types and amounts of recommended foods and food groups rather than individual nutrients- ex. canada’s food guide
Define Dietary reference intakes
a set of reference values for the intake of energy, nutrients and food components that can be used for planning and assessing the diets of healthy people in the US and Canada
What four DRIs are commonly used for vitamin and mineral requirements and how they are determined
Describe the DRIs commonly used for total energy requirements and the proportion of energy that should come from each macronutrient
- Estimated Energy Requirement (EER)
-Acceptable Macronutrient Distribution Range (AMDR)
Describe some applications of DRIs
- used in canada’s food guide
- <2300 mg of sodium per day = reduced chronic disease risk
Explain the purpose of CDRRs
- reduce disease risk or biomarkers of disease
What is Adequate intake (AI)?
The recommended specific amount of nutrient of an individual
Define the tolerable upper intake level (UL)
The maximum daily intake of a nutrient unlikely to cause adverse health effects
Describe canada’s three dietary guidlines
- Nutritious food are the foundation for healthy eating
- processed or pre-prepped foods and beverages w/ high sodium, free sugars or saturated fats should not be consumed regularly
- food skills are needed to navigate the complex food environment and support healthy eating
List the steps in the revision process for canada’s food guide
Describe the key messages around food choices and eating behaviour in canada’s food guide
Nutritious foods are the foundation for healthy eating
- veg, fruit, whole grains and protein foods should be consumed regularly. Consume plant based protein more often
- foods containing unsaturated fat should replace foods that contain mostly saturated fat
- Water should be the beverage of choice
Describe some of the criticisms of the 2007 food guide and how they were addressed in 2019
- (2007) not enough emphasis on whole grains, (2019) emphasize whole grains>refined
-(2007)Influence by industry on meat and alternatives food groups
- (2007) including fruit juice in fruit and veg group is inappropriate (2019) emphasizes whole fruit
Describe the purpose of canada’s healthy eating pattern
- assist in the qualitative procurement of foods in institutional settings
-Health professionals are able to provide more detailed information on types and quantities of food to be consumed across development
Describe what canada’s dietary guidelines say about traditional foods and indigenous peoples
- traditional food improves diet quality among indigenous peoples
- Social eating can bring enjoyment to healthy eating and can foster connections between generations and cultures
- nutritious foods can reflect cultural preferences and food traditions
Describe the similarities between different nations to canada’s food guide
Americans
- Differences: devote a category to dairy. Separate Fruits from Veg
- Similarities: 1/4 plate=Grains, 1/4 plate=protein
A general difference- Canada does not use exercise in their guide, whereas other countries do
Describe the mediterranean diet
The basis of the mediterranean diet is to include physical activity (ex. dancing, games and sports), and socialization around meals.
Foods should be mostly made up of fruits, veg, whole grains, olive oil, beans, nuts, legumes, and seeds. Herbs and spices.
Foods such as fish, and seafood should be included twice per week.
Cheese and yogurt should be consumed in moderation on a daily or weekly basis.
Sweets should be consumed rarely.
Describe the purpose of diabetes canada’s meal planning tools, “just the basics” and “Beyond the basics”
Meal planning tools for individuals w/ diabetes
- Just the basic is more elementary than beyond the basics
-Place more emphasis on carbohydrate content than Canada’s food guide. This is important because Carb intake affects glucose levels
Describe the types of health claims that can appear on Canadian food packaging
Describe the interactive tools available to help canadians use nutrition labels effectively
Describe how natural health product labelling differs from food labels
What are food label requirements in canada?
Name and weight of product.
Date by which the product should be sold if perishable
list of ingredients
nutrition facts table
Define ‘Low’ as a descriptor on a food label
Can be used to describe the amount of fat, cholesterol, sodium, kcalories, and other nutrients. Specific amounts have been defined for each of the above
Define “lean” and “extra lean” as a descriptor on a food label.
Used to describe th fat content of meat, poultry, seafood, and game meats.
lean= less than 10 grams of fat per 100g
Extra lean = less than 7.5g of fat per 100 g
Define “source of” as a descriptor on a food label
Food contains more than 5% of daily value nutrient
Define “good source of” as a descriptor on a food label
food contains greater than 15% of daily value for the particular nutrient. With the exception of vitamin c
What are synonyms for ‘excellent source of’ on a food label
High or rich in
Define “excellent source of” as a descriptor on a food label
Used for foods that contain more than 25% of the daily value for a particular nutrient
Define “reduced” as a descriptor on a food label
The product has been nutriently altered to have 25% less of a nutrient or energy than the reference product
Define “Light” as a descriptor on a food label
Describes nutrient or energy alterations or texture and color alterations
What are disease-risk-reduction and therapeutic claims that have been made around sodium and high blood pressure
To reduce the risk of high blood pressure experts recommend a diet with plenty of potassium and low sodium. This will also decrease the risk of heart disease and stroke
