Dietary quality Flashcards

1
Q

Estimated Average Requirements (EARs)

A

An estimate of the average requirement of energy or a nutrient needed by a group of people (i.e. approximately 50% of people will require less, and 50% will require more)

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2
Q

Reference Nutrient Intakes (RNIs)

A

The amount of a nutrient that is enough to ensure that the needs of nearly all a group (97.5%) are being met.

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3
Q

Lower Reference Nutrient Intakes (LRNIs)

A

The amount of a nutrient that is enough for only a small number of people in a group who have low requirements (2.5%) i.e. the majority need more.

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4
Q

The Safe intake

A

Used where there is insufficient evidence to set an EAR, RNI or LRNI. The safe intake is the amount judged to be enough for almost everyone, but below a level that could have undesirable effects.

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5
Q

OTHER COMMONLY USED DIETARY TERMS

A

There are a number of other terms that you may have heard of in relation to dietary guidelines. The term Recommended Dietary Allowance (RDA) was originally developed in the US during “World War 2” as a means of providing superior nutritional guidelines for civilians and military personnel. RDA’s were continually updated overtime when they eventually evolved into a broader set of dietary guidelines referred to as Reference/Recommended Daily Intake (RDI). RDI’s represent the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97-98% of healthy individuals in every demographic in the United States.

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6
Q

APPLYING GUIDELINES

A

Understanding the DRVs for each nutrient can be useful as it provides a clear, quantitative guideline to how much of a nutrient a person requires. However, practically it is unlikely that you or your clients will have the time to study food labels and calculate the percentage contribution to the diet of each and every product. Instead, to make it simpler and easier for people to implement a balanced diet into everyday life, governments have developed a variety of food guides and models. The DRVs in particular are reflected in the UK’s food based guidelines, the Eatwell Guide, a visual illustration of the types and proportions of foods that contribute to a healthy and well balanced diet.

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