Exam 1: Guidelines for Dietary Planning (Ch. 12)

Question 1

Amount of a nutrient required to meet the needs of 50% of the population.

Answer 1

Estimated Average Requirement (EAR)

Question 2

T/F EAR is used for individuals, not populations

Answer 2

FALSE.

It is used for populations

Question 3

Who determines the diet recommendations in the US and Canada?

Answer 3

Food and Nutrition Board (FNB) of the Institute of Medicine (IOM)

Question 4

Nutrient amount required to meet the needs of 97% of the population (minimum amount to prevent deficiency symptoms)

Answer 4

Recommended Dietary Allowance (RDA)

Question 5

T/F The RDA is used as a goal for populations and not individuals

Answer 5

FALSE.

It is used as a goal for individuals

Question 6

Nutrient recommendations when insufficient evidence is available to calculate the EAR or RDA

Answer 6

Adequate intake (AI)

Question 7

T/F Both RDA and AI are determined by clinical assessment and evidence

Answer 7

FALSE.
RDA is determined by clinical assessment and evidence
AI is determined by observations only

Question 8

T/F AI is used as a goal for individuals and not for populations

Answer 8

True

Question 9

Highest nutrient level unlikely to cause adverse effects. Determined by observation or clinical evidence

Answer 9

Tolerable Upper Intake Level (UL)

Question 10

Goal of the UL

Answer 10

Prevent toxicities (anything above UL will cause symptoms)

Question 11

What should our optimal range of intake be?

Answer 11

Between the RDA and the UL

Question 12

What percentage of our energy comes from carbohydrates, total fat, and proteins?

Answer 12

Carbs = 45-65% Cal
Total fat = 20-35%
Protein = 10-35%

Question 13

HEI

Answer 13

Healthy Eating Index

Question 14

What is the HEI?

Answer 14

Score of 0-100 based on compliance with recommendations in dietary guidelines for Americans

Question 15

What is the HEI for the average American?

Answer 15

53.5 (low end of Needs Improvement)

Question 16

What are the components of the national guidelines for dietary planning plate?

Answer 16

Slightly more colorful vegetables and grains. Equal components of fruits and protein (each is roughly 25-35% of the plate. Also dairy to drink

Question 17

What are the components of the Paleo plate?

Answer 17

Predominately animals and vegetables, some fruits, hardly any nuts and water as a drink

Question 18

What are the components of the gluten free plate?

Answer 18

Same as the national guidelines for dietary planning plate

Question 19

What are the components of the Vegetarian plate?

Answer 19

Equal parts whole grains and vegetables. Slightly less equal parts of legumes/nuts and fruits. Drink water.

Question 20

What is a calorie?

Answer 20

The amount of heat needed to raise 1 kg of water by 1 degree Celsius

Question 21

T/F 1 calorie is equal to 1,000 kcal

Answer 21

FALSE

1 calorie = 1 kcal

Question 22

What many calories (kcal) are found per gram in fats, carbs, and proteins?

Answer 22

Fats = 9
Carbs = 4
Proteins = 4

Question 23

The nutrition label says the product has 12g of fat and 250 calories per serving. What percentage of this items calories come from fat?

Answer 23

43%

Question 24

What daily value is used for minerals and vitamins?

Answer 24

Reference Daily Intake (RDI)

Question 25

What daily value is used for macronutrients and electrolytes?

Answer 25

Daily Reference Value (DRV)

Question 26

What standards must a food item meet to be claimed as “Free”?

Answer 26

1) <0.5mg/serving of total fat, saturated fat, trans fat, or sugar

Question 27

What standards must a food item meet to be claimed as “Low”?

Answer 27

1)<20mg/serving of cholesterol

Question 28

What standards must a food item meet to be claimed as “Reduced”?

Answer 28

Have 25% less of calories, fat, saturated fat, trans fat, cholesterol, sodium, sugars, than the referenced product