Nutrtion Tools - Standards And Guidelines Flashcards
1
Q
Methods for Food Intake Analysis
A
- Diet Recall (usually 24 hours)
- Diet Record (Usually 3-5 days)
- Food frequency questionnaire (FFQ)
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
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
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
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
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
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
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
9
Q
RDA - Recommended Dietary Allowances (DRI TERM)
A
Intake goals for individuals
10
Q
EAR - Estimated Average Requirements (DRI TERM)
A
Intake goals for given stages of life and gender groups
11
Q
AI - Adequate Intakes (DRI TERM)
A
Goals for individuals when insufficient scientific data for setting RDA
12
Q
UL - Tolerable Upper Intake Levels (DRI TERM)
A
Maximum amount that is safe
13
Q
AMDR - Acceptable Macronutrient Distribution Range (DRI TERM)
A
Ranges of intake for energy containing nutrients
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
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
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:
- A diet low in sodium and high in potassium, and the reduction of risk of hypertension
- A diet adequate in calcium and vitamin D, and the reduction of risk of osteoporosis
- A diet low in saturated fat and trans fat, and the reduction of risk of heart disease
- A diet rich in vegetables and fruits, and the reduction of risk of some types of cancer
- 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
