Dietary Intake

Question 1

DRIs:

Answer 1

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

Question 2

______ forms basis of dietary recommendations.

Answer 2

DRIs

Question 3

EAR:

Answer 3

• estimated average requirement

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

Question 4

EAR of protein:

Answer 4

0.66 g/kg/day

Question 5

RDA:

Answer 5

• recommended dietary allowance

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

Question 6

RDA of protein:

Answer 6

0.8 g/kg/day

Question 7

How is RDA calculated?

Answer 7

• EAR is used to calculate RDA

- 2 standard deviations from the EAR

Question 8

AI:

Answer 8

• 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

Question 9

Examples of AI:

Answer 9

• 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)

Question 10

UL:

Answer 10

• 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

Question 11

UL of macronutrients?

Answer 11

• no UL for macronutrients

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

Question 12

AMDRs:

Answer 12

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

Question 13

AMDR for carbohydrate:

Answer 13

45-65%

Question 14

AMDR for protein:

Answer 14

10-35%

Question 15

AMDR for fat:

Answer 15

20-35%

Question 16

Harvard - Healthy Eating Plate:

Answer 16

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

Question 17

Canada’s food guide plate guidelines:

Answer 17

same as Harvard

Question 18

How do we assess intake?

Answer 18

• food records
• 24 hour recalls
• food frequency questionnaires

Question 19

Food records:

Answer 19

• 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

Question 20

Pros and cons of food records:

Answer 20

• does not rely on subject recall

- increases subject burden

Question 21

24 hour recalls:

Answer 21

• 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)

Question 22

Pros and cons of 24 hour recalls:

Answer 22

• easy to use, less burden

- relies on subject recall

Question 23

Food frequency questionnaires:

Answer 23

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

Question 24

Pros and cons of food frequency questionnaires:

Answer 24

• less burden

- less precise and relies on subject recall

Question 25

How can you assess intake?

Answer 25

- MyFitnessPal - MyNetDiary - label reading

Question 26

3 important places to look for nutritional information:

Answer 26

- nutrition facts table - ingredients list - any nutrient or health claims on packaging

Question 27

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

Answer 27

serving sizes on packages

Question 28

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

Answer 28

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

Question 29

What is the 5% and 15% rule?

Answer 29

- 5% or less = a little | - 15% or more = a lot

Question 30

Is the type of macronutrient on a label important?

Answer 30

- yes - saturated fats are related to diseases - want more polyunsaturated fats (improved brain and heart health) - reduce sugars

Question 31

What to focus on when label reading:

Answer 31

- less focus on calories | - look at protein, sat. fats, micronutrients, serving size, sodium, fibres

Question 32

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

Answer 32

most to least

Question 33

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

Answer 33

- hidden - sugar - salt

Question 34

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

Answer 34

- pre-packaged foods | - Health Canada

Question 35

Give an example of nutrient or health claims:

Answer 35

"oat fibre helps reduce cholesterol levels" - Cheerios