Module 2 - Nutritional Guidelines: Applying the Science of Nutrition

Question 1

What are DRIs?

Answer 1

a set of reference values for the intake of energy, nutrients, and food components that can be used for planning and assessing the diet of healthy people.

Question 2

What is Tolerable Upper Intake Level (UL)?

Answer 2

Maximum daily intake that is unlikely to pose a risk of adverse health effects to almost all individuals in the specified life-stage and gender group.

Question 3

What is Estimated Average Requirements (EAR)?

Answer 3

Intake that meets the estimated nutrient needs of 50% of individuals in a gender and life-stage group.

Question 4

what is Adequate Intake (AI)?

Answer 4

Intake that should be used as a goal when no RDA exists because of insufficient experimental data.
- approx. averages of nutrient intake for health

Question 5

What is Acceptable Macronutrient Distribution Ranges (AMDR)?

Answer 5

Ranges of intake for energy-yielding nutrients, in percentage of total energy intake associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

Question 6

What is Recommended Dietary Allowance (RDA)?

Answer 6

Intake that is sufficient to meet the nutrient needs of almost all healthy people in a specific life-stage and gender group.

Question 7

What is Estimated Energy Requirements (EER)?

Answer 7

Average energy intake predicted to maintain body weight in healthy individuals

Question 8

How could Health Canada determine whether the population is consuming an adequate intake of a nutrient?

Answer 8

if the proportion of the population whose intake is below the EAR is only 10% or less.

Question 9

What is food fortification?

Answer 9

process of adding nutrients to foods

Question 10

What is food enrichment?

Answer 10

food that has had nutrients added to restore those lost in processing to a level equal to or higher than originally present.

Question 11

What are the foods that must be fortified?

Answer 11

margarine, milk, salt, simulated meat products, white flour

Question 12

What are the difference between the 2007 and 2019 CFG?

Answer 12

• The rainbow model used in the 2007 CFG was replaced with a plate model.
• The number of food groups decreased from four to three, with the 2019 CFG amalgamating the Milk & Alternatives and Meat & Alternatives food groups into one Protein Foods food group.

Question 13

What does the CFG advertise (5)?

Answer 13

1. eat plenty of fruits and vegetables, whole grain foods and protein food (plants)
2. limit highly processed foods
3. make water your drink of choice
4. use food labels
5. be aware that food marketing can influence your choices

Question 14

Some examples of food contain healthy fats?

Answer 14

• Nuts
• Seeds
• Avocado
• Fatty fish
• Vegetable oils
• Soft margarine

Question 15

Some food containing saturated fats

Answer 15

• Fatty meats
• High fat dairy products
• Some highly processed foods
• Some tropical oils such as palm oil and coconut oil

Question 16

What are the 4 main recommendations related to healthy eating habits in the guide?

Answer 16

1. be mindful of your eating habits
2. cook more often
3. enjoy your food
4. eat meals with others

Question 17

What is so good about the Mediterranean diet?

Answer 17

• lower tier (largest) had fruits, whole grains, olive oil. Beans etc. should be consumed daily, while the foods at the top (meats and sweets) should be consumed less frequently.

Question 18

How much physical activity should children and adults get per day?

Answer 18

children - 60 mins
adults - 150 mins

Question 19

What must all labels include?

Answer 19

• information about the product (weight, best before, perishable, name of manufacturer, packager or distributer)
• ingredient list
• table with nutritional facts
• restaurants don’t need to provide labels

Question 20

What are some basic requirements for nutrition labelling?

Answer 20

• common name
• country of origin
• labels
• fortification
• sweeteners

Question 21

True or false: Food irradiation (kill microorganisms and low ripening process) is allowed for onion, ground beef (fresh or frozen), potatoes, spices and seasonings, and wheat/wheat flours.

Answer 21

True

Question 22

True or false: Food categories on labels correspond to the different food groups of the Canada’s Food Guide.

Answer 22

False - categories are for classifying foods (size, texture, color, flavor)

Question 23

True or false: Standards of identity (or compositional standards) determine the types and amounts of ingredients that can or must be found in standardized foods.

Answer 23

True

Question 24

What is difference between the old and new nutritional facts table?

Answer 24

• removed vitamin A and C as essential nutrients
• font size for calories is larger
• highlight K, Ca, and Pb
• Adds 5% and 15%
• serving size is based on standard

Question 25

What are Daily Values and what does it help?

Answer 25

a nutrient reference value used on food labels to help consumers make comparisons between food and select more nutritious food.
- comparisons between foods

Question 26

What is Recommended Daily Intake (RDI)?

Answer 26

reference values established for vitamins and minerals

Question 27

What are reference standards?

Answer 27

reference values established for several other nutrients. The values are based on dietary recommendations for reducing the risk of chronic disease.
- sat and trans fats, sugars, cholesterol

Question 28

How is percent daily value calculated?

Answer 28

• divide the amount of nutrient in serving size by the DV
• multiply by 100

Question 29

What is Front-of-Package Nutrition Labelling (FOB) and which disease are increased by these factors?

Answer 29

• indicates high (over 15%) contents of sodium, sugars and saturated fats
• obesity, cardiovascular disease, type 2 diabetes, high blood pressure, cancer

Question 30

What are the 6 optional health claims?

Answer 30

1) Nutrient content claims - low in Cal or high in fiber
2) Disease risk reduction and therapeutic claims - relation between nutrition and reduce risk of diseases
3) Nutrient function claims - calcium builds bones
4) Food function claims - (wheat bran, psyllium and green tea)
5) Probiotic claims - bacteria
6)General health claims - ex. healthy choice, good for you