Module 1.3: Tools for a Healthy Diet

Question 1

A person’s nutritional status can be classified into one of three categories which are __________.

Answer 1

(1) desirable nutrition
(2) overnutrition
(3) undernutrition

Question 2

What is Desirable nutrition?

Answer 2

Desirable nutrition is achieved by eating a variety of foods that provide all the essential nutrients to support normal body functions.

Question 3

What is Overnutrition?

Answer 3

Overnutrition is the excess consumption of calories, fats, saturated fats, and cholesterol, which increase the risks of chronic disease.

Question 4

What is Undernutrition?

Answer 4

Undernutrition occurs when nutrient intake does not meet the nutrient needs of the body.
The deficiency of a nutrient is sufficient to begin to affect one’s health and yet is not yet severe enough to cause outward symptoms.

Question 5

What is Malnutrition?

Answer 5

Malnutrition relates to the ill effects of an unbalanced diet, which stems from the inadequate or overabundant intake of one or more nutrients.

Question 6

What are the five assessment categories that will provide a complete picture of an individual’s health?

Answer 6

1. Anthropometric assessment
2. Biochemical assessment
3. Clinical assessment
4. Dietary assessment
5. Environmental assessment

Question 7

Anthropometric assessment

Answer 7

Measurements of body composition, including weight, height, skin fold measurements, BMI (body mass index), head circumference, waist-to-hip ratio and bioelectrical impedance

Question 8

Biochemical assessment

Answer 8

measurement of nutrients in the blood, urine, and feces

Question 9

Clinical assesment

Answer 9

physical examination evaluating the general appearance of the skin, eyes, tongue, teeth, and throat; blood pressure, reflexes and mobility are also often checked

Question 10

Dietary assessment

Answer 10

evaluation of an individual’s dietary intake (or what they eat) to determine any deficiencies or problematic areas.

Question 11

Environmental assessment

Answer 11

review of the person’s living conditions as well as their background history, which includes medical history, medication review, social history (marital status, living conditions), level of education, and economic status

Question 12

What are the five basic food groups?

Answer 12

1. Protein
2. Fruits
3. Vegetables
4. Grains
5. Dairy

Question 13

What are the 6 main concepts of MyPyramid?

Answer 13

1. Personalization
2. Moderation
3. Proportionalization
4. Variety
5. Activity
6. Gradual improvement

Even with this method, obesity rates still went up, so they updated it with MyPlate which changed meat to protein & milk to dairy

Question 14

What concepts does MyPlate illustrate?

Answer 14

1. Balance - calories and portion size
2. Moderation - increase consumption for some groups and limit consumption of others
3. Variety - consume all food groups

Question 15

What are the three key dietary principles of the Dietary Guidelines to Make Every Bite Count?

Answer 15

1. Meet nutritional needs primarily from nutrient-dense foods and beverages
2. Choose a variety of options from each food group
3. Pay attention to portion size

Question 16

What are some free benefits offered to consumers through Myplate?

Answer 16

MyPlate plan - an estimate of what and how much food an individual should consume based on age, gender, and activity level

MyPlate nutrient recommendations - recommendations on serving sizes and nutrient recommendations for your particular needs

Question 17

What are the two subgroups of grains?

Answer 17

Whole grains and refined grains

Question 18

What report does U.S. Department of Health and Human Services update every 10 years?

Answer 18

Healthy People report

Question 19

What are the Dietary Guidelines Advisory Committee (DGAC) responsible for?

Answer 19

Updating guidelines for healthy living every five years.

Question 20

What type of info do food labels have to have?

Answer 20

• product name
• name and address of the manufacturer
• amount of product in the package
• ingredients listed in descending order by weight
• nutritional facts
• allergen information

Question 21

What should the guide to % Daily Value be for nutrients?

Answer 21

Between 5% to 20%

Question 22

What is a Nutrition Facts Panel?

Answer 22

A key tool for product comparison and ensuring adequate intake of nutrients while limiting excess fats and calories.

Question 23

What are the four types of claims that food manufacturers use?

Answer 23

1. Health claim
2. Preliminary health claim
3. Nutrient claim
4. Structure/function claim

Question 24

Describe each of the four claims.

Answer 24

Health claim - regulated by FDA and there must be significant evidence that links the nutrient in the food with a reduced risk of disease. A diet rich in fruits “may” reduce the risk of some types of cancer.

Preliminary health claim - regulated by FDA but a scientific link may not be established or “this evidence is not conclusive”.

Nutrient claim - regulated by FDA and a specific claim is being made about a nutrient. “low-fat” or “low sodium”.

Structure/function claim - not FDA regulated and does not have scientific evidence.