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Nutrition and health > Public Health & Labelling > Flashcards

Public Health & Labelling Flashcards

1
Q

A Nutritious DIet

ABCMV

A
  • adequacy
  • balance
  • calorie balance
  • moderation
  • variety
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2
Q

Adequacy

A

Diet provides sufficient energy and enough of all the nutrients to meet needs of healthy people

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3
Q

Balance

A

Consume enough, in a reasonable portion

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4
Q

Energy balance

A

energy intake balances energy expenditure

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5
Q

Moderation

A

no deprivation

contributes to adequacy, balance, energy balance

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6
Q

Variety

A

improves nutritional adequacy

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7
Q

Nutrient density formula

A

(%nutrient RDA provided) /
(% energy provided)
in mg/kcal or yg/kcal

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8
Q

Nutrient density

A

foods that deliver the most nutrients for the least food energy

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9
Q

Low nutrient density

A

= empty calories

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10
Q

What measures temperature changes in a sample?

A

bomb calorimeter

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11
Q

Energy of PROTEIN

A

4 kcal/g

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12
Q

Energy of FAT

A

9 kcal/g

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13
Q

Energy of CARBS

A

4 kcal/g

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14
Q

Energy of ALCOHOL

A

7 kcal/g

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15
Q

US food guide

A

My Plate

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16
Q

USDA food groups

A

5 food groups : fruits, vegetables, grains, protein foods, milk & milk products

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17
Q

USDA recommendations

A

Recommendations are in cups & ounces, advise oil instead of solid fat

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18
Q

60% food bought in Canada is

A

processed & packaged

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19
Q

a diet high in __, __, __ is a major risk factor for obesity, heart disease, diabetes

A

sugars, sodium, sat fat

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20
Q

Which dietary guideline?

=> Food skills are need for healthy eating and food labels should be used as a tool to help Canadians

A

Guideline 3

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21
Q

Which dietary guideline?

=> don’t consume processed, prepared foods and beverages and alcohol regularly

A

Guideline 2

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22
Q

Which dietary guideline?
=> consume more plant-based, whole grains, vegetables, fruits, protein foods, unsaturated fats, water
=> eat with others

A

Guideline 1

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23
Q

Difference between the old and new guideline?

A

OLD

  • 50% whole grain
  • milk & alternative on the side
  • no “protein foods”

NEW

  • 100% whole grain
  • 3 food groups
  • no portion sizes
  • milk & alternatives are in “protein foods”
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24
Q

3 types of processed foods

A
  • natural or minimally processed
  • processed food
  • ultra-processed food
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25
Q

Ultra-processed food

A

includes several stages of processing while adding salt, sugar or oils to the food

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26
Q

Processed food

A

Involves processing methods that are add salt, oils, sugars to natural or minimally processed food

27
Q

Natural / minimally processed food

A

Obtained directly from plants or animals with little to no alteration

28
Q

How to get more whole grain?

A
  • 100% whole grain bread
  • rolled oats
  • cooked wheat, wild rice, brown rice, barley
  • use whole wheat flour
29
Q

What are F & V rich in?

A
  • vitamins, antioxidants, phytochemicals
  • minerals
  • carbs & fiber
30
Q

Is plant protein rich in cholesterol?

A

NO

Cholesterol comes from the liver

31
Q

What are sources of omega 3 FA?

A

walnuts, flax seeds, enriched eggs, anchovies, sardines

32
Q

How to improve eating habits

A
  • be mindful
  • cook often
  • enjoy
  • eat accompanied
33
Q

Which agency is in charge of food labelling?

A

CFIA : Canadian Food Inspection Agency

34
Q

Food labels

A
  • serving size (mL or g)
  • energie (cal-kcal)
  • 13 nutrients
  • %DV
35
Q

On what is the %DV based?

A

2000kcal diet

36
Q

13 nutrients

A
  • total fat
  • saturated fat
  • trans fat
  • cholesterol
  • sodium
  • carbohydrate
  • fiber
  • sugars
  • proteins
  • vit A
  • vit C
  • iron
  • calcium
37
Q

DV for cholesterol

A

300 mg

38
Q

DV for sat fat

A

20 g

39
Q

New DV for fiber vs old

A

28 g vs 25

40
Q

New DV for calcium vs old

A

1300 mg vs 1000

41
Q

New DV for vitamin A & C

A

These values don’t exist anymore, used to be 1000RE and 60mg

42
Q

New DV for iron vs old

A

18 mg vs 14 mg

43
Q

Which values on the new label were changed?

A

Fat, sodium, carb, fiber, sugar, iron, potassium, calcium

44
Q

Which values were erased?

A

Vitamin A and C

45
Q

Which new DV appears?

A

Sugar : 100g

46
Q

New DV for carbs vs old

A

275g vs 300g before

47
Q

New DV for potassium vs old

A

4700mg vs 3500mg

48
Q

New DV for sodium vs old

A

2300mg vs 2400mg before

49
Q

Which DV decreased in the new food label?

A

sodium, carb

50
Q

Which DV increased in the new food label?

A

fat, fiber, calcium, iron, potassium

51
Q

What changed for the food label?

A
  • new footnote to interpret DV
  • new %DV for total sugars
  • no more vit A&C
  • potassium added
  • portion size equalised among products
  • single servings
  • add a declaration “added sugars”
  • amount of iron, calcium, potassium indicated in mg
52
Q

“good source of”, “high in”

A

≧ 15% DV

53
Q

“excellent source”, “very high in”

A

≧ 25% DV

54
Q

“a source of”, “contains”

A

≧ 5% DV

55
Q

“Reduced”

A

< 25% of nutrient

56
Q

Low sugar, low saturated fat

A

≤ 2g/serv

57
Q

Low cholesterol

A

≤ 20mg/100g/serv

58
Q

Low sodium

A

≤ 40 mg/100g (except meat, fish, poultry, cheese)

59
Q

source of fiber
high source of fiber
very high source of fiber

A

≧ 2g/serv
≧ 4g/serv
≧6g/serv

60
Q

Low fat

A

≤ 3g/serv

61
Q

Healthy diet in Canada

A
  • low sodium , high potassium (heart disease)
  • adequate calcium, vitamin D (osteoporosis)
  • variety of fruits & veg (heart disease)
  • low in saturated and trans fat (heart disease)
62
Q

Who regulates general health claims?

A

the federal government

63
Q

New fat DV in the US vs CA

A

US: 78 g
CA: 75 g

64
Q

What does the US food label have that CA doesn’t?

A

The added sugars

Nutrition and health (7 decks)

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