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HNSC 1210 > Nutrtion Tools - Standards And Guidelines > Flashcards

Nutrtion Tools - Standards And Guidelines Flashcards

1
Q

Methods for Food Intake Analysis

A
  1. Diet Recall (usually 24 hours)
  2. Diet Record (Usually 3-5 days)
  3. Food frequency questionnaire (FFQ)
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2
Q

Diet Recall (usually 24 hours)

A
  • Advantage: Easy for client
  • Disadvantage: Relies on memory, day may not be typical, client may not be truthful
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3
Q

Diet Record (Usually 3-5 days)

A
  • Advantage: Does not rely on memory
  • Disadvantage: High burden, client may change eating habits because of recording
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4
Q

Food frequency questionnaire (FFQ)

A
  • Advantage: Easy, quick to complete
  • Disadvantage: May not include all foods eaten, some clients have difficulty figuring out where they fit in a range (e.g. how often do you eat cheese? 1x/week, 3-5x/week, etc), intake may vary day to day
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5
Q

Dietary Guidelines & Nutrition Objectives

A
  • Set to help guide people in what to eat to stay healthy
  • American guidelines differ from Canadian
  • Dietary Reference Intakes
  • Summary of Nutrition Recommendations in Eating Well with Canada’s Food Guide
  • Recommendations and Resources for Healthy Food Choices in Canada’s Food Guide
  • Canadian Nutrition Recommendations
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6
Q

Interpretation of Food Intake

A
  • Compare the average daily intake to at least 2 to 3 guidelines:
    • Eating Well with Canada’s Food Guide
    • Canadian Nutrition Recommendations
    • DRI
  • NOTE: influence of season,cost, convenience, cultural and regional foods
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7
Q

Dietary Reference Intakes (DRIs)

A
  • Developed jointly by Canada and USA as nutrient standards
  • The DRI committe has set values for:
    • Vitamins
    • Minerals
    • Carbohydrates
    • Lipids (fats)
    • Protein
    • Fibre
    • Water
    • Energy
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8
Q

Dietary Reference Intakes (DRIs) (2)

A
  • For each nutrient, the DRI establish several values, each serving a different purpose
  • Goals:
    • Set intake goals for individuals
    • Assess intakes, plan diets
    • Facilitate nutrition policy and research
      • e.g Fortification [iodine (salt), Vitamin C (evaporated milk)]
    • Establish safety guidelines
    • Prevent chronic disease
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9
Q

RDA - Recommended Dietary Allowances (DRI TERM)

A

Intake goals for individuals

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10
Q

EAR - Estimated Average Requirements (DRI TERM)

A

Intake goals for given stages of life and gender groups

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11
Q

AI - Adequate Intakes (DRI TERM)

A

Goals for individuals when insufficient scientific data for setting RDA

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12
Q

UL - Tolerable Upper Intake Levels (DRI TERM)

A

Maximum amount that is safe

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13
Q

AMDR - Acceptable Macronutrient Distribution Range (DRI TERM)

A

Ranges of intake for energy containing nutrients

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14
Q

Acceptable Macronutrient Distribution Range (AMDR)

A
  • Carbohydrates:
    • Adult: 45 - 65% daily calories
  • Fat:
    • Adult: 20 - 35% daily calories
  • Protein:
    • Adult: 10 - 35% daily calories
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15
Q

Dietary Reference Intakes (DRIs) (3)

A
  • Designed for health maintenance and disease prevention in healthy people
  • Based on available scientific research
  • Are recommendations for optimal intake not minimum intakes
  • Reflect daily intakes to be achieved on average, over time
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16
Q

Dietary Reference Intakes (DRIs) (4)

A
  • Factors considered:
    • BMI, reference weight and height
    • Age: to account for physical changes of lifecycle
    • Time: not based on 1 day of food intake; rather, an average consumption
17
Q

Dietary Reference Intakes (DRIs) (5)

A
  • Factors not considered
    • Activity: elite athletes vs. inactive
    • Diet: vegans vs. omnivores
    • Geographic area: southern vs. northern Canada for Vitamin D from sunlight
    • Lifestyle: smoking increases Vitamin C requirement
    • Illness, Malnutrition
18
Q

Proper Use of DRI (1)

A
  • Most nutrients (except energy): mean + 2 standard deviations (SD)
  • The DRI RDA meets the nutritional needs of 97.5 % of the population
  • The RDA exceeds the requirement of most individuals in the population (all except 2.5 %)
  • Energy recommendations set at the mean (50 %): average requirement based on reference height and weight
19
Q

Proper Use of DRI (2)

A
  • If a person has less than the DRI for one nutrient, this does not mean that they have a deficiency of that particular nutrient, only an increased risk of developing one
  • Consuming less than 2/3 of recommendations (based on the 3-day average) indicates risk
20
Q

Canada’s Food Guide

A
  • Translation of nutrient requirements (DRI) into food intake
  • Prior focus (1992 update) on optimal intakes
  • Prior focus (2007 update) on the four food groups
  • Current focus: the new guide focuses on proportions, with an emphasis on a high proportion of plant-based foods
21
Q

Foods to Limit

A
  • Foods high in calories, fat, sugar, salt/sodium:
    • Cakes, pastries, chocolate, candies, cookies, granola bars, doughnuts, muffins, ice cream, frozen desserts
    • French fries, Potato chips, Nachos, salty snack foods
    • Alcohol, fruit flavoured drinks, soft drinks, sports and energy drinks, sweetened hot or cold drinks
22
Q

Canadian Nutrition Recommendations

A
  • Canadian Diet:
    • Energy for maintaining healthy body weight
    • Essential nutrients in recommended amounts
    • Sodium content should be reduced
    • Follow Canada’s Low-Risk Alcohol Drinking Guidelines
    • No more caffeine than 4 regular cups of coffee
    • 0.7 mg/L fluoride in drinking water
23
Q

Nutrition Labeling

A
  • Standardized nutrition labels on all packages since December 2007, revised in December 2022
24
Q

Purpose of Nutrition Labeling

A
  • To standardize nutrition labeling and food claims
  • To help consumers make informed choices
25
Q

What food Products have Nutrition Facts?

A
  • Almost all pre-packaged foods have nutrition Facts labels
  • Some exceptions:
    • Fresh fruit and vegetables
    • Raw meat, poultry, fish, and seafood
    • Foods prepared or processed at the store
    • Bakery items, sausage, salads
    • Foods that contain very few nutrients
    • Coffee beans, tea leaves, spices
    • Alcoholic beverages
26
Q

Nutrition Facts Box Components

A
  • Specified quantity of food
  • Actual amount of Calories and 12 nutrients
  • % Daily Value
27
Q

Serving Size

A
  • The specific amount of food listed under the “Nutrition Facts” title
  • All nutrient information is based on this amount of food
  • Listed in common measures you use at home
28
Q

% Daily Value (%DV)

A
  • Can make it easier to compare foods
  • Helps you see if a food has a lot or a little of a nutrient
    • < 5% DV, little of that nutrient
    • > 15% DV, a lot of that nutrient
  • Provides a context to the actual amount of a nutrient
29
Q

List of Ingredients

A
  • All the ingredients for a food are listed by weight, from the most to the least (the ingredient that is in the largest amount is listed first)
  • Present on pre-packaged foods
  • Source of allergy information
  • Source of certain nutrient information
30
Q

Diet Related health Claims

A
  • 5 claims allowed in Canada:
    1. A diet low in sodium and high in potassium, and the reduction of risk of hypertension
    2. A diet adequate in calcium and vitamin D, and the reduction of risk of osteoporosis
    3. A diet low in saturated fat and trans fat, and the reduction of risk of heart disease
    4. A diet rich in vegetables and fruits, and the reduction of risk of some types of cancer
    5. Minimal fermentable carbohydrates in gum, hard candy or breath-freshening products, and the reduction of risk of dental caries
30
Q

Nutrition Labeling (2)

A
  • Nutrient content claims
    • Regulated statements made when a food meets certain criteria
    • Optional, so may be found only on some food products
    • Often on the front of food packages
    • A quick and easy way to get information about a food
  • Diet-related health claims
31
Q

Controversy 2: Phytochemicals & Functional Foods (1 Definition)

A
  • Phytochemicals:
    • Non-nutrient compounds derived from plants
    • Have biological activity in the body
    • May support health beyond roles of traditional nutrients
  • Functional Foods:
    • Similar to conventional foods
    • Consumed as part of usual diet
    • Demonstrated physiological benefits or ability to reduce chronic disease risk beyond basic foods
32
Q

Controversy 2: Phytochemicals & Functional Foods (2 In Food)

A
  • Phytochemicals in Foods
    • Potential cancer protection
    • Flavonoids
      • Whole foods, wine, tea
      • Chocolate
      • Soybeans (phytoestrogens)
        • Less osteoporosis (e.g. Asia)
    • Flaxseed and lignans
    • Tomatoes and lycopene
    • Garlic and organosulfur compounds
33
Q

Controversy 2: Phytochemicals & Functional Foods (3 In Pills)

A
  • Phytochemicals in Pills
    • Alter body functions, sometimes powerfully, in ways only partly understood
    • Lack of safety evidence for isolated phytochemicals in humans
      • Genistein (from soybeans) increases cancer in laboratory animals
34
Q

Controversy 2: Phytochemicals & Functional Foods (4 From Foods)

A
  • Phytochemicals from Food
    • Food, not supplements, is the most effective and safest source of phytochemicals
    • Tips for consuming phytochemicals (more vegetables, fruit, grains, legumes)
35
Q

Controversy 2: Phytochemicals & Functional Foods (5 Functional Foods-1)

A
  • Make the line between what is a foods and what is a drug blurry
  • Many occur in nature:
    • Broccoli sprout and phytochemicals = cancer prevention?
    • Butter/cheese and CLA = numerous benefits?
    • Cranberry juice and phytochemicals = lowered UTI incidence?
36
Q

Controversy 2: Phytochemicals & Functional Foods (5 Functional Foods-2)

A
  • Natural sources
    • e.g. yogurt contains Lactobacillus or other bacteria that ferment milk into yogurt
    • Probiotic: alters native bacterial colonies in gut & may reduce disease
  • Added (making a food into a drug?)
    • e.g. cholesterol-reducing margarine containing phytosterols to reduce blood cholesterol

HNSC 1210 (6 decks)

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