Dietary planning

Question 1

what is the Estimated Average Requirement (EAR)?

Answer 1

amount of a nutrient to meet needs of 50% of the population

Question 2

what is the Recommended Dietary Allowance (RDA)?

Answer 2

Based on EAR, but encompasses needs of 97% of the population

Question 2

what is the Tolerable Upper Intake Level (UL)?

Answer 2

Amount below which there is little chance of adverse health effect

Question 3

what is Adequate Intake (AI)?

Answer 3

Value used if there is insufficient data or calculate RDA

Question 4

what is Estimated Energy Requirements (EERs)?

Answer 4

Used to calculate calories to maintain stable weight

Question 5

how is EER calculated?

Answer 5

Energy Consumed - Energy Used = 0 (Energy Balance)

Based on age, gender, weight, height and activity level

Question 6

what are Acceptable Macronutrient Distribution Ranges (AMDRs)?

Answer 6

Carbs, Fat and Protein

Question 7

what are the recommendations for carbs, fats and proteins (%)?

Answer 7

Carbs (45-65%)
Fat (20-35%)
Protein (10-35%)

Question 8

when writing a food guide, health Canada creates a report called:

Answer 8

Evidence Review For Dietary Guidelines

Question 9

These guides review scientific evidence and the Canadian context, with concerns about which chronic diseases of concern?

Answer 9

Cardiovascular disease, cancers, diabetes, osteoporosis

Question 10

increased vegetables and fruit decrease which chronic diseases?

Answer 10

CVD and cancer

Question 11

increased dietary fibre can decrease which chronic diseases?

Answer 11

CVD and cancer

Question 12

increased glycemic index or load increases what chronic disease?

Answer 12

T2D

Question 13

increased sugar sweetened beverages increase what in children?

Answer 13

dental caries

Question 14

what tools are available to help you with portion/servings?

Answer 14

Adequacy
Balance
Calorie Control
Moderation
Variety

Question 15

how can you assess nutritional health (analysis)?

Answer 15

Food diaries or food intake records
Food frequency questionnaire
Diet history

Question 16

what are Anthropometric Measurements?

Answer 16

ht, wt, BMI
waist circumference
wt change over time

Question 17

what lab measurements are used?

Answer 17

Values of nutrients in blood
Markers of disease

Question 18

what are the stages of nutrient deficiency?

Answer 18

• inadequate intake
• decreased stores and tissue levels
• altered biochemical and physiological functions
• physical signs and symptoms of deficiency

Question 19

what assessment tools are used for ‘inadequate intake’ (1st stage)?

Answer 19

dietary evaluation:
- assess nutrient intake

medical hx, physical exam an lab tests:
- assess problems due to poor nutrient absorption, increased need or increases losses

Question 20

what assessment tools are used for ‘decreased stores an tissue levels’ (2nd stage)?

Answer 20

lab tests:
- assess nutrient levels in blood, urine an tissues

anthropometrics:
- assess body wt and composition

Question 21

what assessment tools are used for ‘altered biochem and physiological functions’ (3rd stage)?

Answer 21

lab tests:
- assess nutrient-dependent functions in the body

Question 22

what assessment tools are used for ‘physical signs and symptoms of deficiency’ (4th stage)?

Answer 22

physical exam an anthropometrics:
- assess outward symptoms of deficiency

Question 23

a healthy behaviour score is calculated looking at what 4 dimensions?

Answer 23

Smoking status, drinking habits, physical activity level and fruit and vegetable consumption

Question 24

what is the Healthy Eating Food Index?

Answer 24

assess how food choices align with Canada’s food guide 2019