Midterm 1 Section 1 Flashcards
endosperm of a grain contains
starch and protein
bran of a grain is
protective coating around the kernel containing nutrients and fiber
germ of a grain is
the seed, especially rich in vitamins and minerals
husk of a grain is
outer inedible part
refined flour vs wheat flour vs. whole wheat flour
finely ground endosperm re-enriched and bleached
endosperm flour
whole wheat kernel flour
what is proximate analysis?
composition of food by weight: water, dry matter and ash
dry matter is the protein, fat and fibre
carbohydrates are the weight of food - everything else
what is a bomb calorimeter? what are the atwater values?
food is burned in a container by electrical wire, and combustion energy is measured in kcal or kJ
combustible energy - digestibility of nutrients = metabolizable energy in kcal
Atwater values: 4 kcal/g for protein and carbs, 9 kcal/g for fat
5 characteristics of a nutritious diet
ABCMV: adequacy, balance, calorie balance, moderation and variety
DRI are and include:
Dietary Reference Intake: recommendations of nutrient intake for healthy people to maintain good health
includes: EAR, RDA, AI, UL, EER and CDRR
RDA is
Recommended Daily Allowance: based on solid experimental evidence and reliable observation
Covers 97-98% of populations’ needs = EAR + 2 standard deviations
Role of DRI committee
to establish DRI values for each nutrient, each DRI having a specific purpose
not all nutrients have a value for every DRI table, or certain values pertain only to certain forms of a nutrient
AI is
Adequate Intake: based on population surveys to determine average amount needed to maintain health
Not enough research available to set EAR
meant maintain health, but unknown if it prevents deficiency
can be above or below RDA
Which DRI set recommended intake values?
RDA and AI
EAR is
Estimated Average Requirements: nutrients required for given stages of life/gender groups used by researchers and policy makers
Values cover 50% of the populations minimum needs to avoid deficiency
Which DRI is used to facilitate nutritional research and to set food policy?
EAR
Which DRI sets safety guidelines for nutrients?
UL sets safe upper limits for nutrient and water supply
Which DRIs are used to prevent chronic disease?
AMDR: Acceptable Macronutrient Distribution Ranges
EER: Estimated Energy Requirements
CDRR: risk reduction levels (currently only for sodium)
DRI values are based on
probability and risk
recommended intake associated with low probability of deficiency, toxicity and chronic disease for different groups of people
they are NOT minimum requirements
Probable danger zones of DRIs:
above UL and below EAR
balance study
Balance: test subject fed controlled diet, intake and excretion of nutrient measured
requirement of nutrient to prevent deficiency determined for individual
type of experimental study (rather than observational)
UL is
highest average daily intake for age group likely to pose NO threat to all healthy individuals
usual intake above likely to cause toxic effects
DRI used for group based nutritional strategies and why
EAR, because EAR is the medium of a standard distribution curve for a nutrient
EER is
Estimated Energy Requirement: average dietary energy intake predicted to maintain energy balance
No UL, but excess energy intake causes weight gain
AMDR is
Acceptable Macronutrient Distribution Ranges:
45-65% carbs
20-35% fat
10-35% protein
adequate nutrients in these proportions for healthy diet and reduction of chronic disease
CDRR is
Chronic Disease Reduction Risk:
moderate strength of evidence consumption below level reduces risk of chronic disease
only currently for sodium 2,300 mg/d for adults
Daily Values are
Very generalized recommendations, printed on nutrition labels
facilitates comparison between foods
Based on DRI recommendations averaged for a 2000 kcal diet
What is the Canadian Physical Activity Guideline?
150 minutes of moderate to vigorous-intensity aerobic physical activity per week with muscle and bone strengthening activities 2+ per week
malnutrition refers to
over or undernutrition
primary vs secondary nutrient deficiency
primary deficiency is caused by inadequate diet
secondary deficiency is caused by a problem inside the body
Assessment stages of nutrient deficiency
Stage 1: diet and health history
Stage 2: laboratory tests - to detect subclinical (declining nutrient stores) and covert (abnormal functions inside the body)
Stage 3: physical exam and anthropometric measures - to detect overt physical symptoms
ways that drug interactions can affect nutrient status
reduce absorption, accelerate use, hastens excretion, destroys nutrient
How does % DV relate to nutrient density?
nutrient content in single serving/total recommended daily amount
which nutrients have no daily values?
protein and sugar
how to calculate nutrient density
% of nutrient RDA provided/% of total energy provided
how to calculate energy density and low/medium/high categories
kcal in food/ 100 g of food
low: 0-1.5 kcal/g
medium: 1.5-4.0 kcal/g
high: 4.0-9.0 kcal/g
what is nutrient profiling
using DV to rank foods according to nutrient density and cost
myplate shortcomings
lack of detail and distinction between choices within group
DGA serving sizes
Dietary Guidelines for Americans
Fruit: 1 cup fresh, 1/2 cup dried
Vegetable: 1 cup, 2 cups leafy greens
Grains: 1 oz = 1/2 cup cooked grain, 1 slice of bread
Protein: 1 oz cooked meat, 1/4 beans, 1/2 oz nuts or seeds
Dairy: 1 cup 1.5-2 oz cheese
Canada’s food guidelines (1-3 priorities)
1) nutritious foods are the foundation for healthy eating: low saturated fat, water is beverage
2) Processed foods that contribute to excess sodium, sugar and saturated fat undermine health and should be limited
3) Food skills are required to navigate complex food environment and food literacy
Canada’s food guide plate categories
1/2 plate vegetables and fruits
1/4 plate protein foods
1/4 plate grains
water as drink of choice
overweight/obesity stats in Canada
1/3 of children and 2/3 of adults are overweight or obese
stats for sugar, sodium and saturated fat in processed foods
2/3 of packaged foods have added sugars
3/4 of sodium intake comes from packaged foods
1/3 of saturated fat comes from snacks and fast food
types of nutritional profiling systems
nutrient specific systems (UK stop lights)
summary indicator system - summary rating score based on combo of nutrients
FLIP program
Canadian Food label information program
food labels collected and information entered, data processed and researched
Organizations involved in nutrition labeling
Food and Drug Act and Regulation by Health Canada
Canadian Food Inspection Agency (CFIA)
New NFt items
- DV updated
- serving sizes are most standardized for easy comparison and more accurate to what people consume
- new DV for total sugars
- updated minerals of concern list (in mg): K, Fe, Ca
- DV footnote: below 5% is a little, above 15% is a lot
benefits of FOP
front of pack labeling to promote healthier food choices
good for those with low food literacy
more effective than nutrient declarations
incentivizes food reformulation
halo effect
voluntary claims and health oriented imagery can give a “halo” of healthiness to a food and increase purchasing
health claims vs. nutrient claims
Are regulated by health canada
Health claims:statements about helpful effects of food consumed within a healthy diet
- general, risk reduction and function
Nutrient claims: amount of nutrient in food (ex. excellent source of calcium)
Quebec Consumer Protection Act
restricts all advertising to kids but does not cover packaging media or broadcast from other provinces
Foods not required to have a food label
fresh produce and meat/fish, in house foods, foods with little nutrients (tea), alcohol
Definition of requirement:
Lowest continuing intake of a nutrient to maintain adequacy
% DV found on facts table relate to diet planning principle
nutrient density
