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KIN 334 > Dietary Intake > Flashcards

Dietary Intake Flashcards

1
Q

DRIs:

A
  • dietary reference intakes
  • nutrient values for macro and micronutrients
  • used to assess nutrient intake
  • specific to age and sex
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2
Q

______ forms basis of dietary recommendations.

A

DRIs

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3
Q

EAR:

A
  • estimated average requirement

- the median intake value of a nutrient that will meet the requirements of half of the healthy population

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4
Q

EAR of protein:

A

0.66 g/kg/day

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5
Q

RDA:

A
  • recommended dietary allowance

- the average intake value of a nutrient that will meet the requirement of almost all (97%) of the healthy population

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6
Q

RDA of protein:

A

0.8 g/kg/day

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7
Q

How is RDA calculated?

A
  • EAR is used to calculate RDA

- 2 standard deviations from the EAR

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8
Q

AI:

A
  • adequate intake
  • recommended intake level for a nutrient if there is not enough evidence to set an EAR/RDA
  • based on the intake level of a group of healthy individuals
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9
Q

Examples of AI:

A
  • dietary fibre (25-38 g/day)
  • Omega 3 (1.1-1.6 g/day)
  • Omega 6 (12-17 g/day) fatty acids
  • nutrient intake for infants (look at how much of these nutrients are present in breast milk)
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10
Q

UL:

A
  • tolerable upper limit
  • highest daily nutrient intake level that poses no risk (ie. no adverse effects) to almost all individuals
  • not recommended that nutrients are consumed at this level
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11
Q

UL of macronutrients?

A
  • no UL for macronutrients

- there are people that have high macronutrient diets and they are fine

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12
Q

AMDRs:

A
  • acceptable macronutrient distribution range
  • expressed as a % of daily total energy intake
  • associated with reduced chronic disease risk
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13
Q

AMDR for carbohydrate:

A

45-65%

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14
Q

AMDR for protein:

A

10-35%

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15
Q

AMDR for fat:

A

20-35%

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16
Q

Harvard - Healthy Eating Plate:

A
  • 1/2 plate of vegetables/fruit
  • 1/4 plate of whole grains
  • 1/4 plate of protein sources
17
Q

Canada’s food guide plate guidelines:

A

same as Harvard

18
Q

How do we assess intake?

A
  • food records
  • 24 hour recalls
  • food frequency questionnaires
19
Q

Food records:

A
  • usually ranges from 3-7 days
  • participants record everything they ate and drank
  • use scales, measuring cups/spoons, or portion guides
  • records are entered into nutrient analysis software programs
20
Q

Pros and cons of food records:

A
  • does not rely on subject recall

- increases subject burden

21
Q

24 hour recalls:

A
  • participants record everything they ate and drank
  • use scales, measuring cups/spoons, or portion guides
  • staff either conduct interviews, or participants use automated self-administered recall programs (eg. ASA24)
22
Q

Pros and cons of 24 hour recalls:

A
  • easy to use, less burden

- relies on subject recall

23
Q

Food frequency questionnaires:

A
  • participants record everything they ate and drank
  • captures habitual diet
  • usually completed through an online questionnaire
24
Q

Pros and cons of food frequency questionnaires:

A
  • less burden

- less precise and relies on subject recall

25
Q

How can you assess intake?

A
  • MyFitnessPal
  • MyNetDiary
  • label reading
26
Q

3 important places to look for nutritional information:

A
  • nutrition facts table
  • ingredients list
  • any nutrient or health claims on packaging
27
Q

When comparing 2 products, always be sure to account for differences in…..

A

serving sizes on packages

28
Q

The % daily value (%DV) is based on ….

A

the amount of key nutrients needed when consuming a 2000 calorie diet

29
Q

What is the 5% and 15% rule?

A
  • 5% or less = a little

- 15% or more = a lot

30
Q

Is the type of macronutrient on a label important?

A
  • yes
  • saturated fats are related to diseases
  • want more polyunsaturated fats (improved brain and heart health)
  • reduce sugars
31
Q

What to focus on when label reading:

A
  • less focus on calories

- look at protein, sat. fats, micronutrients, serving size, sodium, fibres

32
Q

Ingredients are listed in order from ____ to ____ weight of a particular food product.

A

most to least

33
Q

There are numerous ingredients that can be ____ such as added ____ and _____.

A
  • hidden
  • sugar
  • salt
34
Q

Nutrient or health claims only exists on _____ ______ and must meet certain criteria set by ____ _____.

A
  • pre-packaged foods

- Health Canada

35
Q

Give an example of nutrient or health claims:

A

“oat fibre helps reduce cholesterol levels” - Cheerios

KIN 334 (14 decks)

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