nutrition guidelines,standards and recomendations

Question 1

what are the nutrient reference values?

Answer 1

NUTRIENT REQUIREMENTS
EAR - estimated average requirement

RDI - recommended daily intake

AI - adequate intake

UL - upper level of intake

EER - estimated energy requirement

REDUCED CHRONIC DISEASE RISK
SDT - suggested dietary target

AMDR - aceptable macronutrient distribution range

Question 2

EAR

Answer 2

estimate average requirements

DNL estimated to meet average requirements for a particular age and gender

Question 3

RDI

Answer 3

Recommended daily intake

recommended consumption level to meet nutrient requirement sufficiently

Question 4

AI

Answer 4

adequate intake

average intake level assumed for each group

Question 5

UL

Answer 5

Upper level of intake

highest level of intake likely to pose no adverse effect

Question 6

EER

Answer 6

estimated energy requirement

predicted energy intake to maintain energy balance

Question 7

SDT

Answer 7

suggested daily target

average intake from food and drink for certain nutrients that may prevent chronic disease

Question 8

AMDR

Answer 8

acceptable macronutrient distribution range

estimated range of intake for each macronutrient which allows for adequate intake of all other nutrients and max. health outcome

Question 9

AMDR for protein

Answer 9

15-25% energy intake

10% required for physical need - extra needed for other compounds found in protein

Question 10

AMDR for Fat

Answer 10

20-35% energy intake

<10% from saturated and transfat

Question 11

AMDR for Carbs

Answer 11

45-65% energy intake

from mostly low energy density/low GI foods

Question 12

how do we accoutn for different energy needs

Answer 12

different recomendations are provided for

gender
age group
pregnant
brestfeeding

Question 13

what are foundation diets

Answer 13

they:
provide nutrient needs for particular group/category

within the energy needs of the least active and smallest person in that group

modelled on a weekly basis

Question 14

what are total diets

Answer 14

account for height, age, PA level

adults of healthy weight who are taller/more active will need more serves

ideally coming from 5 food groups/unsaturated oils but can also come from discretionary items

Question 15

barriers to healthy eating

Answer 15

Physiological
- eg lactose intolerance, allergies

Psychological
- eg emotional eating, bulimia

social
- relating to societ or its organisation

individual

environmental
- conditions of where they live

modifiable
- eg smoking, excessive drinking

unmodifiable
- age/gender

temporary
- eg. pregnancy

permanent
- eg chronic disease

Question 16

percieved barriers to healthy eating

Answer 16

healthy eating acossiated with difficult

belief that their diet is healthy enough

giving up liked foods

irregular work hours

busy life

will power

price