Guidelines for Dietary Planning

Question 1

who determines the recommendations in the USA and Canada

Answer 1

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

Question 2

When were the first RDA’s Published? When were they last updated?

Answer 2

1941, between 1997 and 2002

Question 3

What are the new recommendations? (Daily Reference Intakes)

Answer 3

Estimated Average intake (EAR)
Recommended dietary allowances (RDA)
Adequate Intake (AI)
Tolerable Upper Intake Level (UL)`

Question 4

What is EAR

Answer 4

• Average nutrient requirement for a healthy population,
• Amount of a nutrient required to meet the needs of 50% of the population
• Determined by clinical assessment and evidence
• Used for populations NOT individuals *

Question 5

What is RDA

Answer 5

• Nutrient amount required to meet the needs of 97% of the population
• Determined by clinical assessment and evidence
• Goal for Individuals NOT populations *

Question 6

What is AI

Answer 6

• Nutrient recommendations when insufficient evidence to calculate the EAR RDA
• Determined by Observation
• Goal for Individuals NOT populations

Question 7

What is UL

Answer 7

Highest nutrient level unlikely to cause adverse effects

• determined by observation or clinical evidence
• prevent toxicities

Question 8

What are the Adult Nutrient Recommendations for Carbs, Fats and Protein?

Answer 8

Carbs - 45-65% Cal (AMDA) and 130g (RDA)
Fats - 20-30% Cal (AMDA)
Protein - 10-35% Cal (AMDA) and 0.8g/kgBW (RDA)

Question 9

How many agencies under USDA and DHHS collect nutrition information?

Answer 9

22

Question 10

________ is score of 0-100 based on compliance with recommendations in dietary guidelines for americans

Answer 10

Healthy Eating Index

Question 11

What score on the Healthy Eating index means you have a good diet? diet needs improvement? poor diet?

Answer 11

Good Diet = >80
Needs Improvement - 51-80
Poor Diet = <51

Question 12

Who sets the serving size? what is a serving size based on?

Answer 12

set by the government, based on amounts commonly eaten

Question 13

What is the serving size for meat?

Answer 13

3oz (palm of hand or deck of cards)

Question 14

On a Nutrition Label what indicates a nutrient is low in that food? That is it high?

Answer 14

5% or less = LOW

20% or more = HIGH

Question 15

How do you calculate calories from Fat? Carbs? Protein?

Answer 15

Fat = total fat x 9Cal/g
Carbs = total carbs x 4Cal/g
Protein = total Protein x 4Cal/g
** add all together to get Total Cal

Question 16

What is 1 Cal = to?

Answer 16

1 Cal = 1kcal (amount needed to heat 1kg of water 1 degree celcius)

Question 17

How do you calculate % calories from fat?

Answer 17

((Total fat x 9Cal/g) / Total Calories ) x 100

Question 18

What is the DV based on?

Answer 18

a 2000 calorie diet for Populations NOT individuals

Question 19

What is the value used for vitamins and minerals called? for macronutrients and electrolytes?

Answer 19

For Vitamins and Minerals = Reference Daily Intakes (RDI)

For Macronutrients and Electrolytes = Daily Reference Value (DRV)

Question 20

what does it mean if the label says “reduced”

Answer 20

it has 25% less than the reference product

Question 21

How are the ingredients listed on a food label

Answer 21

listed by weight from most to least

Question 22

What is a nutrient content claim on a food label?

Answer 22

the amount of an ingredient in the product

Question 23

what is a structure/function claim on a food label?

Answer 23

describes the role of a nutrient or ingredient intended to affect normal structure of function in humans

Question 24

how can eating fish twice a week affect your lifespan?

Answer 24

increase lifespan by 2.2 years