Chapter Two Flashcards

1
Q

Why are population-wide nutrition recommendations are created

A

Effects of the industrial revolution and the WHO makes international health recommendations

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2
Q

Describe the two approaches that are taken to formulate nutrition recommendations

A

Dietary pattern
Dietary Reference

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3
Q

define dietary pattern

A

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

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4
Q

Define Dietary reference intakes

A

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

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5
Q

What four DRIs are commonly used for vitamin and mineral requirements and how they are determined

A
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6
Q

Describe the DRIs commonly used for total energy requirements and the proportion of energy that should come from each macronutrient

A
  • Estimated Energy Requirement (EER)
    -Acceptable Macronutrient Distribution Range (AMDR)
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7
Q

Describe some applications of DRIs

A
  • used in canada’s food guide
  • <2300 mg of sodium per day = reduced chronic disease risk
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8
Q

Explain the purpose of CDRRs

A
  • reduce disease risk or biomarkers of disease
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9
Q

What is Adequate intake (AI)?

A

The recommended specific amount of nutrient of an individual

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10
Q

Define the tolerable upper intake level (UL)

A

The maximum daily intake of a nutrient unlikely to cause adverse health effects

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11
Q

Describe canada’s three dietary guidlines

A
  1. Nutritious food are the foundation for healthy eating
  2. processed or pre-prepped foods and beverages w/ high sodium, free sugars or saturated fats should not be consumed regularly
  3. food skills are needed to navigate the complex food environment and support healthy eating
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12
Q

List the steps in the revision process for canada’s food guide

A
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13
Q

Describe the key messages around food choices and eating behaviour in canada’s food guide

A

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
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14
Q

Describe some of the criticisms of the 2007 food guide and how they were addressed in 2019

A
  • (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
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15
Q

Describe the purpose of canada’s healthy eating pattern

A
  • 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

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16
Q

Describe what canada’s dietary guidelines say about traditional foods and indigenous peoples

A
  • 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
17
Q

Describe the similarities between different nations to canada’s food guide

A

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

18
Q

Describe the mediterranean diet

A

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.

19
Q

Describe the purpose of diabetes canada’s meal planning tools, “just the basics” and “Beyond the basics”

A

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

20
Q
A
21
Q

Describe the types of health claims that can appear on Canadian food packaging

A
22
Q

Describe the interactive tools available to help canadians use nutrition labels effectively

A
23
Q

Describe how natural health product labelling differs from food labels

A
24
Q

What are food label requirements in canada?

A

Name and weight of product.
Date by which the product should be sold if perishable
list of ingredients
nutrition facts table

25
Q

Define ‘Low’ as a descriptor on a food label

A

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

26
Q

Define “lean” and “extra lean” as a descriptor on a food label.

A

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

27
Q

Define “source of” as a descriptor on a food label

A

Food contains more than 5% of daily value nutrient

28
Q

Define “good source of” as a descriptor on a food label

A

food contains greater than 15% of daily value for the particular nutrient. With the exception of vitamin c

29
Q

What are synonyms for ‘excellent source of’ on a food label

A

High or rich in

30
Q

Define “excellent source of” as a descriptor on a food label

A

Used for foods that contain more than 25% of the daily value for a particular nutrient

31
Q

Define “reduced” as a descriptor on a food label

A

The product has been nutriently altered to have 25% less of a nutrient or energy than the reference product

32
Q

Define “Light” as a descriptor on a food label

A

Describes nutrient or energy alterations or texture and color alterations

33
Q

What are disease-risk-reduction and therapeutic claims that have been made around sodium and high blood pressure

A

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