Dietary Tools Flashcards
1
Q
tools devised to aid in planning, procuring, preparing, serving & consuming meals for both normal & therapeutic diets of individuals or groups .
A
dietary guides
2
Q
Qualitative and quantitative translations of the recommended allowances for specific nutrients.
A
food guides
3
Q
These guides provide proper food choices with suggested amounts and often also dispense tips on how to plan, select and prepare adequate meals for the family.
A
food guides
4
Q
Classification of dietary tools
A
Qualitative and Quantitative
5
Q
Translate quantitative nutritional requirements into simple, practical and non-technical language
A
Qualitative dieatry tools
6
Q
Includes dietary reference intakes, tables containing the chemical composition of food, and similar materials or tools
A
quantitative dietary tools
7
Q
4 examples of Qualitative Dietary Tools
A
- Your Guide to Good Nutrition
- Pinggang Pinoy
- The Food Pyramid
- Nutritional Guidelines for Filipinos
8
Q
Dietary principles illustrated by the Qualitative guides
A
- Variety
- Balance
- Moderation
9
Q
Providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not crowd out the foods that are rich in other nutrients
A
Balance
10
Q
Eating a wide selection of foods within and among the major food groups
A
Variety
11
Q
In relation to dietary intake, providing enough but not too much of a substance
A
Moderation
12
Q
Other principles related to diet planning
A
Adequacy, energy balance, nutrient density
13
Q
Diet provides sufficient energy & nutrients to meet the health needs of healthy people
A
adequacy
14
Q
This is achieved when energy (kcal) intake is equivalent to kcal output. This is the key of weight management.
A
energy balance
15
Q
Foods that deliver the most nutrients for the least food energy
A
Nutrient density
16
Q
Dietary tool that is also known as the three food groups
A
Your Guide to Good Nutrition
17
Q
Dietary tool where foods are grouped based on physiological functions which are energy giving, body building and body process regulating together with recommended amounts
A
YGGN
18
Q
Practical translation of the Philippine Dietary Recommended Intake (PDRI)
A
PDRI
19
Q
The 3 food groups of YGGN
A
Energy-giving
- rice and other cereals, starches, sugars and fat
Regulating
- fruits and vegetables which provide vitamins and minerals
Body building
- foods which supply good protein, some vitamins and minerals
20
Q
Also known as the plate model
A
Pinggang Pinoy
21
Q
Promoted in 1987 by the Swedish Diabetic Association and the Community Nutrition Group of the British Dietetic Association
A
The Plate Model
22
Q
Simple qualitative visual model of promoting healthful eating
A
The Plate Model
23
Q
Uses a dinner plate as a graphical representation of a pie chart
A
The Plate Model
24
Q
Components of The Plate Model
A
1/2 plate vegetable
1/4 plate starchy foods
1/4 plate meat and alternatives
on the side: fruit, milk, or yogurt
25
A simple and easy to follow daily eating guide for Filipinos
Food pyramid
26
Based on the usual dietary pattern of Filipinos in general
Food Pyramid
27
T or F: The Food Pyramid ranks food groups according to the amounts to be consumed from the most (base) to the least (tip)
T
28
Different Levels of the Food Pyramid
Level: Base --
Nutrients: Water --
Food: Beverages, Soups
Level: 2nd --
Nutrients: Starch, fiber, vitamins and minerals --
Food: Breads, Cereals, Rice, Pasta
Level: 3rd --
Nutrients: Vitamins, minerals (A, C, K) --
Food: Fruits, vegetables
Level: 4th --
Nutrients: Proteins, vitamins, minerals --
Food: Animal proteins, dried beans, nuts, milk and dairy products
Level: 5th --
Nutrients: Sugar, Fats
29
Primary recommendations to promote good health through proper nutrition
Nutritional Guidelines for Filipinos
30
Aim to encourage the consumption of an adequate and well-balanced diet
Nutritional Guidelines for Filipinos
31
May be revised from time to time as the need arises & adapted to a country’s lifestyle, culture, and resources
Nutritional Guidelines for Filipinos
32
Simple statements that give advice on the consumption of foods and food components for which there are public health concerns
Nutritional Guidelines for Filipinos
33
Purpose of the nutritional guidelines
1. Provide the general public with recommendations about proper diet and wholesome practices to promote good health for themselves and their family
2. Provide those concerned with nutrition information education with a handy reference for their counseling and educational services
34
What's new in the 2012 Nutritional Guidelines for Filipinos
The 2012 NGF now includes the basis and justification for each of the ten nutritional and health message.
35
The 10 statements in the Nutritional Guidelines for Filipinos
1. Eat a variety of foods everyday to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months, then give appropriate complementary foods while continuing breastfeeding for two years and beyond for optimum growth and development.
3. Attain normal body weight through proper diet and moderate physical activity to maintain good health and prevent obesity.
4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body tissues.
5. Eat more vegetables and fruits everyday to get the essential vitamins, minerals and fiber for regulation of body processes.
6. Limit intake of salty, fried, fatty and sugar-rich foods to prevent cardiovascular diseases
7. Consume milk, milk products, and other calcium-rich foods, such as small fish and shellfish, everyday for healthy bones and teeth.
8. Use iodized salt to prevent Iodine Deficiency Disorders.
9. Consume safe foods and water to prevent diarrhea and other food- and water-borne diseases.
10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages and do not smoke to help prevent lifestyle-related non-communicable diseases.
36
Dietary tools expressed in terms of food types
Qualitative Dietary Tools
37
Dietary tools expressed in terms of nutrient levels
Quantitative Dietary Tools
38
4 Quantitative Dietary Tools
1. Food Composition Tables
2. Philippine Dietary Reference Intakes
3. Food Exchange Lists
4. Nutrition Labels
39
A dietary tool that contains numerical values indicating the total amount of the constituents in foods.
FCT
40
These constituents are considered bioavailable NOT the amount absorbed
FCT
41
Broadly defined, it refers to the proportion of a nutrient that can absorbed from the diet and used for normal body functions.
Bioavailability
42
The metabolic pathways where changes in bioavailability may occur
1. release of the nutrient from the physicochemical dietary matrix
2. effects of digestive enzymes in the intestine
3. binding and uptake by the intestinal mucosa
4. transfer across the gut wall (passing through the cells, in-between them or both) to the blood or lymphatic circulation
5. systemic distribution of the nutrients in the body
6. Systemic deposition in the body (like fat stores or vitamin A reserves)
7. metabolic and functional use of the nutrient
8. Excretion through urine or feces
43
Factors that may affect nutrient boiavailability
1. Chemical form or gradient
2. Nature of the food digested
3. Composition of the total diet
4. Level of nutrient stores
5. Physiological status of the individual
6. Socio-cultural environment
44
Used to calculate the nutrient intakes of individuals or groups provided quantitative methods have been used to collect the food consumption data.
FCT
45
Gaps in the local analytical data are filled by using values from other food composition tables
FCT
46
Sources of Discrepancies between analyzed and calculated nutrient contents arising from food preparation:
1. Variable fat content of the meat and made-up dishes
2. Differences in water or moisture content
3. Trace metal contamination from knives, pots, pans, & bowls.
4. Variability in the salt content of processed and home prepared foods
5. Large range losses of heat labile & water-soluble vitamins during food preparation
47
Sources of error in FCTs
1. Inadequate sampling protocol for the food items to be analyzed
2. Use of inappropriate analytical methods for the analysis of a nutrient
3. Lack of standardized conversion factors for calculating energy and protein content of foods
4. Inconsistencies in terminology used to express certain nutrients
5. Incorrect description of individual food item and/or nutrient values
6. Inconsistency resulting from genetic, environment, food preparation, and processing factors
48
T or F: The Philippine FCT in 2019 lacked validated and quality-assured procedures in analyzing food samples
F (Validated and
quality-assured
procedures were
used to analyze food
samples.)
49
T or F: In the Philippine FCT (2019), missing nutrient data
were filled up with nutrient values from foreign FCTs.
T
50
What were the new food components included in the Philippine FCT 2019
cholesterol, TDF, fatty acids, Na+, total sugar, K+, & Zn
51
T or F: Ordinary, indigenous, and underutilized
varieties of vegetables were included in the Philippine FCT (2019)
T
52
T or F: In the Philippine FCT (2019), 20 mixed dishes were included - using malunggay leaves powder and yacon tuber
T
53
How many food items, food groups and food components in the Philippine FCT (2019)?
1,542 food items,
17 food groups, &
23 food components
54
Component of the FCT that describes the sources of data, content of each edition, and changes from each edition
Historical development of the Philippine FCTs
55
Component of the FCT that describes the changes and efforts undergone from 1997 to present
About the 2019 Philippine FCTs
56
Component of the FCT that describes the Limitation of the data set, Sampling and collection, Analyses and calculation, Food groupings
Explanatory Notes
57
Major FCT Food Groups
A. Cereals and products
B. Starchy roots, tuber and products
C. Nuts, dried beans, seeds and products
D. Vegetables and products
E. Fruits and products
F. Meat and other animals and products
G. Finfish, shellfish and other aquatic animals and products
H. Eggs and products
I. Milk and products
J. Fats and Oils
K. Sugar, syrup and confectionary
L. Condiments and Spices
M. Alcoholic beverages
N. Non-alcoholic beverages
O. Combination Foods/Mixed Dishes
P. Commercial Baby foods
Q. Miscellaneous
58
Component of the FCT that has the
1. Niacin values from tryptophan
2. Potassium and Zinc Values
3. Fatty acid Profile
4. Glossary of terms
5. FNRI-Developed recipes
Appendices
59
Component of the FCT that has the Nomenclature, Food identification, Signs and symbols, Abbreviations
Explanatory Notes
60
Which column/s in FCT is Food ID number
Column 1
61
Which column/s in FCT is Food name and descriptors and scientific name
Column 2-3
62
Which column/s in FCT is Alternate name, if applicable, Filipino name or other common name
Column 4
63
Which column/s in FCT is Edible Portion (E.P.)
Column 5
64
Which column/s in FCT is Food values per 100g E.P. for proximate content
(water/moisture, energy, protein, fat, carbohydrate, fiber,
and ash)
Column 6
65
Which column/s in FCT is Food values per 100g E.P. TDF and Total Sugars
Column 12-13
66
Which column/s in FCT is Food values per 100g E.P. for minerals (Na, Ca, P, Fe)
Column 14-17
67
Which column/s in FCT is Food values per 100g E.P. for vitamins
(retinol, B-carotene, Vit A activity equivalent, B1, B2, B3,
Vit C)
Column 18-24
68
Which column/s in FCT is Food values per 100g E.P. fat components
(SFA, MUFA, PUFA, and cholesterol)
Column 25-28
69
Uses of the FCT
1. Nutrition and health surveys and nutrition epidemiology
2. Nutrition education, dietetics & clinical nutrition practice
3. Agricultural research
4. Food regulations & consumer action programs
70
the unique
identifying name of country’s
web-based nutrition tool which
provides accessible and detailed
information on the nutritional
composition of about 1500
commonly consumed foods in
the country
The Philippine Food Composition
Tables Online Database
(PhilFCT®)
71
T or F: In 1936, The US Food and Nutrition Board formulated the US Recommended Dietary allowances which are nutrient intakes “judged to be adequate for the maintenance of good nutrition in the population of the United
Sates.”
T
72
T or F: In 1936, The Philippines formulated its first RDA
F (1941)
73
Developments in the RENI compared to RDA
1. Broadening of the goal from prevention of nutritional deficiency states to promotion of optimum health;
2. Improving quality of life which includes reduction of the risk of chronic degenerative diseases & avoidance of excessive intakes of certain nutrients;
3. Shifting from a single to multiple reference standards of some nutrients;
4. Expanding the nutrients covered
74
PDRI developments compared to RENI
1. The use of multiple level reference values for energy and nutrients;
2. The dietary reference intakes would meet the needs of apparently healthy individuals;
3. The reference weights for infants and children reflected the WHO growth standards & those adults based on the weight to achieve a BMI of 22 kg/m2 using data from the 2013 NNS median height at 19 y of age;
4. The age groupings were revised to reflect the current knowledge of biological patterns and feeding guidelines (e.g. exclusive breastfeeding for the 1st 6 months of life).
75
The difference between PDRI nad RENI
PDRI: collective term comprising the set of multi-level reference values for energy and nutrients
RENI: specific term describing the intake level needed to meet the requirements of nearly all of the healthy population of individuals
76
What standards do the PDRI utilize for its multi-level reference values for energy and nutrients
RENI, EAR, AI, UL, & Acceptable Macronutrient Distribution Range
77
Daily nutrient intake level that meets the median or average requirement of healthy individuals in particular life stage and sex group, corrected for incomplete utilization or dietary nutrient bioavailability
Estimated Average Requirement (EAR)
78
daily nutrient intake level that is based on observed or experimentally-determined approximation of the average nutrient intake by a group (groups) of apparently healthy people that are assumed to sustain a defined nutritional state
Adequate Intake (AI)
79
level of energy or nutrient intake considered adequate for the maintenance of health & well-being of healthy persons in the population
Recommended Energy/Nutrient Intake (REI/RNI)
80
highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population
Tolerable Upper Intake Level or Upper Limit (UL)
81
equal to the average physiological requirement (AR)
Recommended Energy/Nutrient Intake (REI/RNI)
82
corrected for incomplete utilization or dietary nutrient bioavailability, plus 2 standard deviations, to cover the needs of almost all individuals in the population
Average Physiologic Requirement (AR)
83
T or F: The reference nutrient intakes in the 2015 PDRI satisfy the needs of nearly all apparently healthy Filipinos
T
84
T or F: The endpoints of the DRIs are to ensure nutrient adequacy, but not to avoid excesses
F (The endpoints of the DRIs are to ensure nutrient adequacy, with primarily the prevention of nutrient deficiency and avoid excesses)
85
T or F: Comparing nutrient intakes with the PDRI is a probability statement.
T
86
T or F: The comparison of intakes with PDRI describes a measure of the severity of deficiency
F (It is a measure of the probability of the risk of deficient intake, not a measure of the severity of deficiency)
87
PDRI Population groupings follow the ?
FAO/WHO groupings
88
T or F: PDRI population groupings are similar with those of the 1989 Philippine RDA, except for the cut-off for children, which is now 18 years.
T
89
Nutrients covered by the PDRI
1. Energy
2. Macronutrients
○ Protein
○ Carbohydrates (as percentage of dietary energy)
○ Total Fats and Fatty Acids (as percentage of dietary energy)
○ Dietary fiber
3. Minerals
○ Calcium
○ Selenium
○ Magnesium
○ Zinc
○ Phosphorus
○ Fluoride
○ Iron
○ Iodine
4. Fat–soluble Vitamins A, D, E and K
5. Water–soluble Vitamins
○ Vitamin C
○ Folate
○ Thiamin
○ Vitamin B6
○ Riboflavin
○ Vitamin B12
○ Niacin
6. Water and Electrolytes (Sodium, Potassium, Chloride)
90
Uses and Applications of PDRI
Dietary Assessment and Dietary Planning
91
3 aspects of Dietary Assessment
○ Evaluation of dietary data from food consumption surveys
○ Monitoring of the adequacy of food supply
○ Evaluation of food and nutrition assistance programs
92
6 aspects of Dietary Planning
a. Nutrition counseling
b. Development of food guides & dietary guidelines
c. Design of food and nutrition assistance programs
d. Food labels & nutritional marketing
e. Food fortification product development
f. Agricultural production targets
93
a tool used in meal planning (variety), diet instruction and in estimating the energy and macronutrient content of diets
Food Exchange Lists (FEL)
94
created to group together food items containing approximately the same amount of energy and macronutrient (carbohydrate, protein and fat).
Food exchange system
95
Devised primarily to facilitate planning of normal, diabetic, and other therapeutic diets
basic use of the FEL
96
Number of food Groups in FEL
7
I. Vegetable
II. Fruit
III. Milk
IV. Rice
V. Meat
VI. Fat
VII. Sugar
97
Macros for vegetable food exchange group
CHO: 3g
CHON: 1
Fat: -
Energy: 16 kcal
98
macros for Fruit food exchange group
CHO: 19g
CHON: -
Fat: -
Energy: 40 kcal
99
Macros for milk food exchange group
Whole:
CHO: 12g
CHON: 8g
Fat: 10g
Energy: 170 kcal
Low fat:
CHO: 12g
CHON: 8g
Fat: 5g
Energy: 125 kcal
Skimmed/Non-fat/Fat-free:
CHO: 12g
CHON: 8g
Fat: 1g
Energy: 80 kcal
100
Macros for rice food exchange group
Rice A - Low protein:
CHO: 23g
CHON: 0g
Fat: -
Energy: 92 kcal
Rice B - Medium protein:
CHO: 23g
CHON: 2g
Fat: -
Energy: 100 kcal
Rice C - High Protein:
CHO: 23g
CHON: 4g
Fat: -
Energy: 108 kcal
101
Macros for meat food exchange group
Low fat:
CHO: -
CHON: 8g
Fat: 1g
Energy: 41 kcal
Med fat:
CHO: -
CHON: 8g
Fat: 6g
Energy: 86 kcal
High fat:
CHO: -
CHON: 8g
Fat: 10g
Energy: 122 kcal
102
Macros for fat exchange group
CHO: -
CHON: -
Fat: 5g
Energy: 45 kcal
103
Macros for Sugar food exchange group
CHO: 5g
CHON: -
Fat: -
Energy: 20 kcal
104
Foods are grouped together in terms of equivalent amounts of CHO, CHON, fats, & calories, thus may be “exchanged” with another food in the same list
FEL
105
T or F: Portions in the FEL are identical
F
106
T or F: Nutrient values in the FEL are most applicable in all cases
F (Nutrient values per exchange are average values & will thus be most applicable ONLY IF the day to day meals are sufficiently varied)
107
T or F: Portions in the FEL MAY indicate the amount of food that can be normally consumed by one person at one time but NOT ALL the time
T
108
form of speech between the food manufacturer and the food consumer
Food label
109
any tag, brand, mark, pictorial, or other descriptive matter, written, printed, marked, embossed or impressed on or attached to a container of food
Food label
110
What are the parts of a food label?
1. Common or usual name of the product (Specific)
2. Name and address of the manufacturer, packer or distributor
3. The net contents in terms of weight, measure or count
4. The ingredients in descending order of predominance by weight
5. The serving size and number of servings per container
6. The quantities of specified nutrients and food constituents
111
A list of nutrients on a food label accompanied by some form of quantifying mechanism
Nutrition label
112
Major components of a nutrition label
Nutrition Facts Panel, and Health & Nutrition Claim
113
the nutrients and food components considered of highest public health significance for the general population are placed in this section
Nutrition Facts Panel
114
T or F: The nutrient content of the food per serving in a standardized format can be found in the nutrition facts panel
T
115
Nutrients and Dietary components in
the order they must appear in the label
Total calories
Calories from fat
Calories from saturated fat
Total fat
Saturated fat
Trans fat
Polyunsaturated fat
Monounsaturated fat
Cholesterol
Sodium
Potassium
Total Carbohydrate
Dietary Fiber
Soluble Fiber
Insoluble Fiber
Sugars
Sugar alcohols
Other carbohydrates
Protein
Vitamin A
Percent of vitamin A as beta-carotene
Vitamin C
Calcium
Iron
Other essential vitamins and minerals
116
What is a serving size
Reference units or reference amounts
117
describes how much of a nutrient is in one serving of the food
Percent Daily Value
118
What is the %DV based on
The %DVs are based on the Daily Values for key nutrients, which are the amounts of nutrients recommended per day for Americans 4 years of age and older
119
T of F: The %DV column doesn’t add up vertically to 100%
T
120
T or F: 5% DV or less of a nutrient per
serving is low
T
121
T or F: 25% DV is the minimum range of a nutrient per serving to be considered high
F (20% DV or more of a nutrient per serving is high)
122
Any representation that states, suggests or implies that a relationship exists between a food or a constituent of that food and health or disease condition
Health claim
123
describes the physiological role of the nutrient in growth, development and normal functions of the body
Nutrient Function Claim
124
refer to specific physiological, psychological functions and biological activities beyond their established role in growth, development and other normal functions of the body. This type of claim makes no reference to adisease or a pathological state
Enhanced/other function claim
125
Claims relating to the consumption of a food or food constituent, in the context of the total diet, to the reduced risk of developing a disease or health related condition
Reduction of disease risk claim
126
Claim is that nutrients, foods or their constituents can play a role in preventing, treating or curing diseases
“Disease prevention”, “Disease treatment” or “Disease cure”
127
Nutrient-Disease Relationship Claims Allowed on the Nutrition Facts Label (US FDA)
1. Calcium and risk of osteoporosis
2. Sodium and risk of hypertension
3. Dietary saturated fat and cholesterol and risk of coronary heart disease
4. Dietary fat and risk of cancer
5. Fiber containing grain products, fruits and vegetables and risk of cancer
6. Fruits and vegetables and risk of cancer
7. Folic acid and risk of neural tube defects
8. Sugar alcohols and risk of dental caries
9. Soluble fiber and risk of coronary heart disease
10. Soy protein and risk of coronary heart disease
11. Plant sterol and stanol esters and risk of coronary heart disease
128
Any representation which states, suggests or implies that a food has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals
Nutrient (Nutrition) Claim
129
General forms of nutrient claim and their meaning
Nutrient content claim - describes the level of a nutrient contained in a food
Nutrient comparative claim - a claim that compares the nutrient levels and/or energy value of two or more foods
130
Meaning of Nutrient Content Claim: Sugar free
less than 0.5g sugars per serving
131
Meaning of Nutrient Content Claim: C Calorie free
Less than 5kcal per serving
132
Meaning of Nutrient Content Claim: Low calorie
40 kcal or less per serving
133
Meaning of Nutrient Content Claim: Fat free
Less than 0.5g fat per serving
134
Meaning of Nutrient Content Claim: Low fat
3 g or less per serving
135
Meaning of Nutrient Content Claim: More, added
Nutrient at least 10% DV more than the reference food
136
137
138
