Chapter Two

Question 1

Why are population-wide nutrition recommendations are created

Answer 1

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

Question 2

Describe the two approaches that are taken to formulate nutrition recommendations

Answer 2

Dietary pattern
Dietary Reference

Question 3

define dietary pattern

Answer 3

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

Question 4

Define Dietary reference intakes

Answer 4

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

Question 5

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

Question 6

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

Answer 6

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

Question 7

Describe some applications of DRIs

Answer 7

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

Question 8

Explain the purpose of CDRRs

Answer 8

• reduce disease risk or biomarkers of disease

Question 9

What is Adequate intake (AI)?

Answer 9

The recommended specific amount of nutrient of an individual

Question 10

Define the tolerable upper intake level (UL)

Answer 10

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

Question 11

Describe canada’s three dietary guidlines

Answer 11

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

Question 12

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

Question 13

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

Answer 13

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

Question 14

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

Answer 14

• (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

Question 15

Describe the purpose of canada’s healthy eating pattern

Answer 15

• 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

Question 16

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

Answer 16

• 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

Question 17

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

Answer 17

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

Question 18

Describe the mediterranean diet

Answer 18

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.

Question 19

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

Answer 19

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

Question 21

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

Question 22

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

Question 23

Describe how natural health product labelling differs from food labels

Question 24

What are food label requirements in canada?

Answer 24

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

Question 25

Define ‘Low’ as a descriptor on a food label

Answer 25

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

Question 26

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

Answer 26

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

Question 27

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

Answer 27

Food contains more than 5% of daily value nutrient

Question 28

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

Answer 28

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

Question 29

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

Answer 29

High or rich in

Question 30

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

Answer 30

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

Question 31

Define “reduced” as a descriptor on a food label

Answer 31

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

Question 32

Define “Light” as a descriptor on a food label

Answer 32

Describes nutrient or energy alterations or texture and color alterations

Question 33

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

Answer 33

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