Standards of Nutrient Intake

Question 1

What is the name of the reference that serve as quantitative estimates of nutrient intakes used for planning and assessing diets for apparently healthy people.

Answer 1

Dietary Reference Intakes

Question 2

What four references intake make up the DRIs?

Answer 2

1. Estimated Average Requirements
2. Recommended Dietary Allowances
3. Adequate Intake
4. Tolerable Upper Intake Level

Question 3

Define ULs

Answer 3

The Tolerable Upper Intake Level is defined as the highest average daily nutrient intake level that is likely to pose no risk of adverse health effects in almost all individuals in a specific life stage group

Question 4

What percentage of healthy Americans are receiving adequate nutrients if they are following the RDAs?

Answer 4

98%

Question 5

What life stage group uses mostly AIs as their recommended nutrient intake levels?

Answer 5

Infants (birth to 12 months of age)

Question 6

The RDAs are how many standard deviations greater than the EAR?

Answer 6

2 standard deviations

*do you know what each of these are and why?

Question 7

What is a nutrient-dense food? Can you name one?

Answer 7

The proportion of vitamins and minerals in a food relative to its energy content

Question 8

What is the difference between energy-dense and nutrient-dense foods?

Answer 8

Energy dense foods are high in energy/calories and low in vitamins/minerals (such as donuts or chips) whereas nutrient-dense foods are opposite - low in energy/calories and high in vitamins and minerals (such as raw broccoli or an apple)

Question 9

What is the name of the measure used to determine the quality of a person’s diet in the US?

Answer 9

The Healthy Eating Index (HEI)

Question 10

What are three components of moderation in the HEI?

Answer 10

Refined grains, sodium, and empty calories

Question 11

Name some of the values or references on the nutrition label for processed food? Can you name all of them?

Answer 11

Serving size, servings per container, calories per serving, calories from fat per serving, per serving the total: fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein; and percent of vitamin A, C, calcium, and iron in the food based on recommended intake.

Question 12

Name one main food guied

Answer 12

MyPlate (replaced the Food Guide Pyramid)