Lecture 5

Question 1

Oils and Fats

Answer 1

Consume 30 to 45 ml (2 to 3 tbsp) of UnSat Fat
Use vegetable oil like canola, olive and soybean
Choose soft margarine low in sat and trans fat
Limit butter, hard margarine, lard and shortening

Question 2

Canada’s Food guide Additional Statements

Answer 2

Eat at least one dark green and one orange veggie/day
Choose veggie and fruit with little/ no fat, sugar or slt
Have veggie and fruit more often
Make half your grains whole grains/day
Choose grain low in fat, sugar or salt

Question 3

CFG Page 4

Answer 3

Drink skim, 1% or 2% milk each day
Select lower fat milk alternatives
Have meat alternatives like beans, lentils and tofu
Eat at least two FG servings of fish each week
Select lean meat and alternatives with no added fat or salt

Question 4

Water

Answer 4

Drink water regularly

Calorie free and quenches thirst

Question 5

Life cycle differences and supplements

Answer 5

Multivitamins for women of childbearing age

Vitamin D for men and women over 50

Question 6

Required on all labels

Answer 6

Product name. amount, manufacturer or distributor
Best before date for perishable items
List of ingredients
Nutrition facts table

Question 7

Ingredients

Answer 7

Sugars mean different types of sugars

Concentrate and juice are other sources of sugar

Question 8

Proposed Label Changes

Answer 8

Separates the nutrients that need to be limited from the ones that need to be consumed

Question 9

Proposed Changes: fat

Answer 9

Separates trans and sat fat
Helps spot high trans fat products
Issue for milk and beef producers because products have natural amount of trans

Question 10

Proposed Changes: Sugars

Answer 10

Easier for consumer to spot added sugar product

Question 11

Proposed Changes: Micro nutrient Panel

Answer 11

Takes out Vita A and Ca puts in K and Vita D

High K decreases blood pressure

Question 12

Main Function of Labels is to compare foods”

Answer 12

Consumers make side by side comparisons to make effective purchase
Minimize total Kcal, sat/trans and Na
Maximize beneficial nutrients

Question 13

Food Labels: Health Claims

Answer 13

Nutrient content claims (Used for marketing)
Nutrient function claims
Disease risk reduction claims (requires approval from Health Canada)
Optional items a food produced can put on label if the food meets certain standards

Question 14

Food Labels: Nutrient Function Claims

Answer 14

Must contain minimum of 5% DV

Claim must mention food and nutrient

Question 15

Food Labels: Disease Risk Reduction Claims

Answer 15

Processors must request permission from Health Canada

Scientific evidence must strongly support the claim

Question 16

Food Labels: Additional Disease Risk Reduction Claims

Answer 16

Oats, Psyllium, Barley, Flaxseed - reduce serum cholesterol
Replace Sat fat with Poly and mono fat lowers serum cholesterol
Additional optional sentence: Serum cholesterol is a risk factor for heart disease

Question 17

Does healthy diet reduce disease risk?

Answer 17

Observational Study:
Diet of 100,000 obtained
Evaluate diet on scoring system
Health info and disease occurrence recorded for several years
Determine if diet effect disease risk

Question 18

Diet Scoring System

Answer 18

CHEI - Canadian Healthy Eating Index
Scoring System based on CFG: max score is 100
Taller bar poorer diet