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NDT LEC PRELIMS > DIETARY GUIDELINES AND FOOD GUIDELINES > Flashcards

DIETARY GUIDELINES AND FOOD GUIDELINES Flashcards

1
Q

⮚ A QUALITATIVE TOOLS in assessing the nutritional adequacy of daily diets.

⮚ Simple, practical and non- technical language using available and common foods.

A

FOOD GUIDE

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2
Q

⮚ Revise from time to time.
⮚ Eating a variety of food everyday in proper amounts of serving

A

FOOD GUIDE

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3
Q
  1. ENERGY GIVING FOODS
  2. BODY BUILDING FOODS
  3. REGULATING FOODS
  4. ENERY GIVING FOODS
A

1992 FOOD PYRAMID

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4
Q

● A QUALITATIVE tools in assessing the nutritional adequacy of diets.

● Observed the principle of INDIVIDUALIZATION.

● Are compilations of required nutrients in specific quantities

A

DIETARY STANDARDS

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5
Q

Are MINIMUM AMOUNTS needed for essential nutrients to attain good health

A

DIETARY REQUIREMENTS

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6
Q

Data consisted of the MINUMUM REQUIREMENTS plus MARGIN OF SAFETY

A

RECOMMENDED DIETARY ALLOWANCES (RDAs)

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7
Q

Measures Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDS), Adequate Intake (AI) and Tolerable Upper Intake Level (UL)

A

DIETARY REFERENCE INTAKES (DRIs)

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8
Q

analyzes the chemical composition of foods

A

FOOD COMPOSITION

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9
Q

Is a grouping of common foods that have practically the same amount of nutrients.

A

FOOD EXCHANGE LIST

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10
Q

Primary recommendations to promote good health habits through proper nutrition.

A

NUTRITIONAL GUIDELINES

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11
Q

INTENDED TO:
1. Provide the general public with recommendations about proper diet and wholesome practices.

  1. Provide those concerned with nutritional information and education with handy references
A

NUTRITIONAL GUIDELINES

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12
Q
  1. Eat a variety of foods everyday to get the nutrients needed by the body.
  2. Breast- feed infants EXCLUSIVELY from 4-6 mos., and then, give appropriate foods while continuing breast- feeding.
  3. Maintain children’s normal growth through proper diet and monitor growth regularly.
  4. Consume fish, lean meat, poultry or dried beans.
  5. Eat more vegetables, fruits and root crops.
A

THE DIETARY NUTRITIONAL GUIDELINES FOR FILIPINOS

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13
Q
  1. Eat foods cooked in edible/cooking oil daily.
  2. Consume milk, milk products and other calcium rich foods.
  3. Use iodized salt, but avoid excessive intake of salty foods.
  4. Eat clean and safe food
  5. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic beverages.
A

THE DIETARY NUTRITIONAL GUIDELINES FOR FILIPINOS

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14
Q

a relative measurement of 0ts in a food in proportion to its caloric content.

A

NUTRIENT DENSITY

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15
Q

INQ of 1 or more for at least four nutrients, or an INQ of 2 for at least two nutrients

A

food is considered nutritious

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16
Q

Communication between the producer or a manufacturer and the purchaser or consumer

A

NUTRITIONAL LABELING

17
Q

A. Nutrient Declaration
B. Nutrient Claim-

A

NUTRITIONAL PROPERTIES

18
Q

standardized statement or listing of the nutrient content of food

A

Nutrient Declaration

19
Q

representation which states or implies that a food has some particular nutritional property.

A

Nutrient Claim

20
Q

● Based on science
● Based on Dietary Guidelines
● Focuses on food
● Created by Center for Nutrition Policy and Promotion of the USDA

A

MyPyramid

21
Q
  1. Message: Variety
  2. Food Groups are Color Coded
  3. Message: Proportionality
  4. Message: Moderation
  5. Message: Physical Activity
A

IMPORTANT COMPONENTS OF MyPyramid

22
Q

Color bands represent that all food groups are needed each day for health

A

Message: Variety

23
Q

Differing widths of the color bands suggest about how much food should be eaten from each group

A

Message: Proportionality

24
Q

Food group bands narrow from bottom to top suggesting to eat nutrient-dense forms of foods

A

Message: Moderation

25
Q

Steps and person on them symbolize that physical activity should be a part of everyday healthy living

A

Message: Physical Activity

26
Q

● The name “MyPyramid” suggests

A

APPROACH

27
Q

suggests that improvement should happen in stages, over time

A

● The slogan “Steps to a Healthier You”

28
Q

● New nutrient standards called the Dietary Reference Intakes (DRI)
● New Dietary Guidelines
● Food consumption and composition data

A

To ensure that the guidance reflects the latest nutrition science

NDT LEC PRELIMS (3 decks)

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