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NTRI 2000 > Exam 1: Chapter 2 > Flashcards

Exam 1: Chapter 2 Flashcards

1
Q

Many people are malnourished which includes ______ and _____

A

overconsumption and underconsumption

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2
Q

malnourishment may not have acute effects, but over years may lead to _____ _____. Therefore, _______ ______ were established to guide people’s nutrient and energy intakes

A

chronic disease; nutrient recommendations

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3
Q

Nutrition experts set the _____ _____ _____ (DRI)

A

Dietary Reference Intakes

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4
Q 
Dietary Reference Intakes (DRI) are the standards in what two countries?
 It sets values for 
-\_\_\_\_\_\_ and \_\_\_\_\_\_
-\_\_\_\_\_, \_\_\_\_\_\_, \_\_\_\_\_\_
-\_\_\_\_\_, \_\_\_\_\_, \_\_\_\_\_\_
A

standards; U.S. and Canada

  • vitamins and minerals
  • carbohydrates, lipids, proteins
  • fiber, water, energy
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5
Q

_____ _____ (__) is another set of nutrition standards useful in making comparisons between two products

A

Daily Value (DV)

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6
Q

What is included under DRI?

A 
Recommended Dietary Allowance (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Level (UL)
Estimated Average Requirement (EAR) 
Acceptable Macronutrient Distribution Ranges (AMDR)
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7
Q

Which DRI is this: average daily nutrient intake level that meets the needs of nearly all (97-98%) healthy people in a particular life stage and gender group
- derived from lots of experimental evidence

A

Recommended Dietary Allowance (RDA)

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8
Q

Which DRI is this: the recommended average daily nutrient intake level that appears to be adequate for people of a particular life stage or gender group to maintain health
- used when not enough evidence is available to set an RDA

A

Adequate Intakes

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9
Q

Which DRI is this: the highest average daily nutrient intake level that is unlikely to cause negative health effects long term

A

Tolerable Upper Intake Level (UL)

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10
Q

Which DRI is this: the average daily nutrient intake estimated to meet the needs of half of healthy individuals
-lower than RDA

A

Estimated Average Requirement (EAR)

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11
Q

Which DRI is this: ranges of intakes for the energy-yielding macronutrients that are sufficient to provide adequate total energy and nutrients while minimizing risk of chronic disease

A

Acceptable Macronutrient Distribution Ranges (AMDR)

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12
Q

Recommended Macronutrient range % of total calories
Carbohydrates:
Fat:
Protein:

A

Carbs: 40-65%
Fat: 20-35%
Protein: 10-35%

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13
Q

RDA and AI assess _____

A

adequacy

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14
Q

UL assesses _____

A

safety

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15
Q

EAR is useful for _____ and _____

A

research; policy

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16
Q

AMDR provides what?

A

healthful ranges for energy-yielding nutrients

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17
Q

nutrient standard used on food labels based on the nutrient recommendations for a 2,000 kcal eating patten
Not included in DRI
allows consumers to quickly compare food

A

Daily Value

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18
Q

Daily Value is not intake recommendation but rather a(n)….

A

indication of the contents

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19
Q

The average dietary energy intake predicted to maintain energy balance in a healthy person

  • unique for each individual based on age, gender, height, weight, and activity level
  • not in DRI
A

Estimated Energy Requirements (EER)

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20
Q

The purpose of nutrient recommendations is to prevent ______

A

malnutrition

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21
Q

failing health from long-standing practices that do not coincide with nutrient needs

A

malnutrition

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22
Q

nutrient intake is below body need

A

undernutrition

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23
Q

nutrient intake is in excess of body need

A

overnutrition

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24
Q

When nutrient intake meets body need this is called ______ or _____ nutrition

A

desirable; optimal

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25
Q

Desirable nutrition supports normal ______ functions

also provides a small ______ for times of increased need

A

metabolic

surplus

26
Q

There are several different ways to assess a person’s unique nutritional state: ABCDE what does stand for?

A 
Anthropometric 
Biochemical 
Clinical 
Dietary 
Environmental
27
Q

measuring nutritional state: assessment of height, weight, weight changes, skinfold thickness, body circumference

A

anthropometric

28
Q

measuring nutritional state: measurements of concentrations of nutrients in the blood, urine, and feces and the activities of specific blood enzymes

A

biochemical

29
Q

measuring nutritional state: a health professional searches for any physical evidence of diet-related diseases or deficiencies

A

clinical

30
Q

measuring nutritional state: examination of a person’s diet, including a record of at least the previous few days’ food intake

A

dietary

31
Q

measuring nutritional state: provides further details about the living conditions, education level, and ability to purchase and prepare foods needed to maintain health

A

environmental

32
Q

What are the limitations of nutritional assessments?

A

delayed symptoms and signs (many diseases takes months or years to develop)
nonspecific symptoms

33
Q

The US Department of Agriculture publishes this as part of a national nutrition guidance system
- they are food based strategies for achieving the DRI values

A

Dietary Guidelines for Americans (DGA)

34
Q

The Dietary Guidelines for Americans (DGA) is designed to inform, the development of _____, _____, and _____ policies
intended for who?

A

food, nutrition, health

healthy children over 2 and adults

35
Q

The Dietary Guidelines for Americans (DGA) focuses on what four things?

A
  1. Balancing calories to manage weight
    - Intake = output
  2. Foods to reduce
    - added sugars, saturated and trans fat, sodium
  3. Foods to increase
    - vegetables, fruits, whole grains, fat-free/low-fat dairy, seafood, lean meats, nuts and seeds, and oils
  4. Building healthy eating patterns
36
Q

What are the 5 foundations of the Dietary Guidelines for Americans (DGA)

A
  1. Follow a healthy eating pattern across the lifespan
  2. Focus on variety, nutrient density, and amount
  3. Limit calories from sugars and saturated fats: reduce sodium intake
  4. Make healthier food/beverage choices
  5. support healthy eating patterns for all
37
Q

over-arching idea: that regular physical activity produces long-term health benefits

A

Physical Activity Guidelines

38
Q

Physical Activity Guidelines compliment the ______ ______

A

Dietary Guidelines

39
Q

A diet planning tool where foods are sorted into groups by nutrient content
- also specifies minimum servings from each group
emphasizes choosing a variety of foods among the food groups and within each group
- adequate nutrients and phytochemicals

A

food group plan

40
Q

A healthy eating will…

include. ..
provide. ..
limits. …

A

include lots of nutrient-dense foods
provide the right energy-dense foods
limit empty calories

41
Q

a measure of the vitamin, mineral, and protein content of a food vs. its kcal content
generally, higher amounts of this is better

A

nutrient density

42
Q

a measure of the amount of kcals in a food vs the weight of the food

A

energy density

43
Q

foods that are rich in calories but weigh little like peanut butter or chocolate are…

A

high energy density foods

44
Q

foods that are lower in calories per weight like iceberg lettuce or berries are

A

low energy density foods

45
Q

high kcal foods that contain little protein, vitamins, minerals like soda, potato chips, and candy

A

empty calories

46
Q

specifies the amount of food needed from each food group to create a healthful diet given number of calories
- provides vegetable and protein food intakes divided over 1 week timeframe

A

USDA eating pattern

47
Q

Online educational tool that guides users through diet planning
- released in 2011
- replaced food guide pyramid
visualization of key recommendations of dietary guidelines
- depicts a place setting and how to build a healthy plate at mealtime

A

MyPlate

48
Q

On MyPlate _____ and ______ cover half the plate.
_____ occupy slightly more than 1/4 of the plate
Remaining space is reserved for _____
A cup of _____

A

fruits and vegetables
grains
protein
dairy

49
Q

What are health messages related to MyPlate?

A

Moderation
- enjoy food, but eat less and avoid oversized portions
Foods to increase/incorporate
- fruits/veggies, make at least 1/2 of grains whole, switch to skim or 1% milk
Foods to reduce
- sodium, sugary drinks
Variety
-each food is deficient in at least one essential nutrient
- calorie/nutrient content vary within a food group

50
Q

What are the 4 limitations to MyPlate?

A
  1. does not address the types of foods to choose within each group
  2. shows how to build a healthy plate at mealtime, but does not address total diet
  3. access to information may be limited
  4. not for children under age of 2
51
Q

Food label requirements (6)

A
  1. common or usual name
  2. manufacturer, packer, distributor name/address
  3. Net contents
  4. Nutrient contents (nutrition facts panel)
  5. Ingredients - descending order by name
  6. Essential warnings - such as ingredients that may cause allergic reaction
52
Q

Nutrition facts panel requirements (5)

A
  1. serving size - common measures allow for comparison
  2. servings for comparison
  3. calories/calories from fat
  4. nutrient amounts and % of Daily Values - total fat, cholesterol, sodium, total carbohydrate, protein
  5. certain vitamins and minerals - vitamins A and C, calcium, iron
53
Q

What food requires a label?

A
  1. nearly all packaged foods and processed meat products
  2. if specific health claims are made
  3. if the food is fortified with a specific nutrient
54
Q

What foods can voluntarily have a food label?

A

fresh fruit, vegetables, raw single ingredient, poultry, fish

55
Q

What may food labels include?

A

nutrient claims, health claims, and structure/function claims

56
Q

FDA-approved food label statements that describe the nutrient levels in food ex: “good source of vitamin A”

A

nutrient claims

57
Q

FDA-approved food label statements that link food components with disease or health related conditions ex: “may reduce cholesterol”

A

health claims

58
Q

legal but unregulated statements describing the effect of a substance on the structure or function of the body ex: “supports immunity and digestive health”

A

structure/function claims

59
Q

nutrient added that is not naturally found in that food

ex: vitamin D added to milk

A

fortified

60
Q

nutrient replaced that was lost during processing

ex: B vitamins added to white flour

A

enriched

61
Q

“free” doesn’t always mean _____ but it does mean it’s pretty close
“less” and “reduced” generally indicate __% less of something

A

zero

25%

62
Q

front of package labeling initiative
easy identification of key nutrition facts
voluntary
developed by food industry groups

A

facts up front

NTRI 2000 (6 decks)

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