Dietary analysis and planning

Question 1

Food energy is expressed as

Answer 1

Calories

Question 2

Kcal is

Answer 2

the amount of heat required to increase the temperature of 1 kg of water by one degree Celsius.

• Kcal is the metric you see on food labels and is commonly referred to as Calories in lay language

Question 3

Food labels must contain the following components

Answer 3

Ingredient list
* Nutrition facts table
* % DV is calculated from the RDI’s of a 2000 kcal diet
* What does that mean?
* Nutrient content claims (netand/or per serving quantities)

Question 4

Carbohydrates kcal

Answer 4

4kcal/gram

Question 5

Protein kcal

Answer 5

4 kcal/gram

Question 6

fat kcal

Answer 6

9 kcal/gram

Question 7

What is different aboutcalories from alcohol?

Answer 7

empty calories - can’t be used/broken down for any functions in the body

Question 8

Components of healthy diet

Answer 8

Adequacy
* Providing sufficient amounts of each essential nutrient, as well as adequate calories.
* Ex. Food guide

• Balance
• Consuming appropriate amounts of all nutrients, and not consuming one nutrient at the expense of another.
• Ex. Saving space for desert
• Moderation
• Consuming appropriate amounts; not too much nor too little.
• Ex. Binge eating
• Variety
• Consuming different foods within each of the food groups (ex.Vegetables vs.Grains)
• Ex.Vibrant colours

Question 9

Meal plans are typically constructed in a table, which identifies the following

Answer 9

Day
* Time
* Items
* Serving sizes