Lecture 3: Standards and Guidelines

Question 1

Brazil’s food guide

Answer 1

based more on culture and eating fresh foods than actual serving sizes

• avoid processed foods
• make eating important in your life

Question 2

Canada’s food guide

Answer 2

• Defines major food groups
• Standardized food servings
• Standardization –> adequate nutrients
• offers advise for different ages and stages of life
• being updated this year

Question 3

male servings

Answer 3

fruits/veggies: 9
grain: 8
Milk/alt.: 2
meat/alt.: 3

Question 4

women servings

Answer 4

fruit/veggies: 7
grain: 7
milk/alt.: 2
meat/alt.:2

Question 5

canada’s new food guide recommendations (6)

Answer 5

1) food guide must go hand in hand with efforts to increase access to affordable, healthy food
2) the food guide must be based on sound nutritional research
3) the government of Canada must assure Canadians that the revision process is evidence based
4) the food guide must reflect the changing eating patterns of our evolving and increasingly multicultural society
5) the food guide must encourage Canadians to reduce their reliance on processed foods
6) the government of Canada must produce simple, practical products for Canadians and clear dietary guidance for health professionals

Question 6

DRI (dietary reference intakes) goals

Answer 6

1) establishing safety guidelines
2) setting recommended intake values
3) facilitating nutrition research and policy

Question 7

components of DRI

Answer 7

1) estimated average requirements (EAR)
2) recommended dietary allowance (RDA)
3) adequate intake (AI)
4) tolerable upper intake levels (UL)
5) acceptable macronutrient distribution ranges (AMDR)

Question 8

EAR

Answer 8

average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular group

Question 9

RDA

Answer 9

nutrient intake goals for individuals

-average daily nutrient intake level that meets 97-98% of healthy individuals

Question 10

AI

Answer 10

• nutrient intake goals for individuals
• based on intake levels of healthy individuals
• set whenever there is enough scientific data

Question 11

UL

Answer 11

highest daily nutrient intake level that is likely to pose no risk of toxicity to healthy individuals

Question 12

AMDR

Answer 12

• carbohydrate, fat, protein expresses as % of daily caloric intake
• can provide adequate nutrients and reduce risk of chronic disease

45%-65% from carbs
20%-35% from fat
10%-35% from protein

Question 13

nutrition labels

Answer 13

-are not required on:
*fruit/veggies
*raw meat and poultry
*one-bite confections
*milk in glass containers
*individual servings meant to be eaten immediately
*foods prepared in store
*beverages w/ alcohol content over 0.5%
*food carts
*coffee, tea, spices
-do not contain the amount of added sugar
<5% is considered a little on the DV
>15% is considered a lot on the DV
-easy way to compare foods