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Nutrition and Diet Therapy > TOOLS > Flashcards

TOOLS Flashcards

1
Q

Developed by nutrition experts or educators
 Qualitative tool in planning nutritious diets for masses
 Translates nutritional requirements into simple, practical and non-technical language

A

Food Pyramid

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2
Q

What are the three main groups?

A

body building foods
regulating foods
energy foods

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3
Q

Compilations of nutrient requirements or allowances in specific quantities

Assess the nutritional adequacy of diets and principle individuality

A

Dietary Standards

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4
Q

minimum amount needed

A

Dietary requirements

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5
Q

Minimum requirements plus a safety factor called “margin of safety” to allow for individual variations of body storage, state of health, nutrient utilization and other day-to-day variations within a person

A

Recommended Dietary Allowances

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6
Q

To emphasize that the standards are in terms of nutrients and not foods or diets

A

Recommended Energy and Nutrient Intakes (RENI)

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7
Q

a daily nutrient intake value that is estimated to meet the requirement half of the healthy individuals in a life stage or gender group.

A

Estimated Average Requirement

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8
Q

which are average daily dietary intake level sufficient to meet nutrient requirements

A

Recommended Dietary Allowance

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9
Q

a recommended intake value based on observed or experimentally determined estimates of nutrient intake by a group of healthy people that are assumed to be adequate

A

Adequate Intake

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10
Q

the highest level of daily nutrient intake that is likely to pose no risk or adverse effects in almost all individuals in general population

A

Tolerable Upper Intake Levels

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11
Q

The chemical composition of a food, whether of animal or plant origin, varies according to kind or breed, maturity or age, part of plant or carcass, soil fertility, climate, handling and storage conditions, marketing and agricultural practices and a host of other uncontrollable factors.

A

Food Composition Table

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12
Q

Is a grouping of common foods that have practically the same amount of protein, carbohydrate and fat.

A

Food exchange list

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13
Q

Used to calculate protein, carbohydrate, fat and calories in a given meal or diet.

A

Food Exchange List

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14
Q

Primary recommendations to promote good health habits through proper nutrition.

A

Nutritional Guidelines

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15
Q

What are the purpose of Nutritional Guidelines?

A
  1. Provide the general public with recommendations about
    proper diet and wholesome practices
  2. Provide those concerned with nutrition information and education with a handy reference for their counselling and educational services
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16
Q

When a person says “this food is nutritious”  Food contains more nutrients other than calories

A

Nutrient Density

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17
Q

It is a relative measure of nutrients in food proportion to its caloric intake.

A

Nutrient Density

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18
Q

Is a description intended to inform the consumer of nutritional properties.

A

Nutritional Labelling

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19
Q

What are the 2 components of Nutritional Labelling?

A

Nutrient Declaration
Nutrient claim

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20
Q

standardized statement of listing
of the nutrient content food

A

nutrient declaration

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21
Q

representation which states or implies that a food has some particular nutritional properties

A

nutritional claim

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22
Q

BFAD

A

Bureau of Food and Drugs

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23
Q

is defined as the process of identifying nutritional characteristics known to be associated with nutritional problems.

A

nutritional screening

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24
Q

is the condition of the body that results from the utilization of essential nutrients made available from his/her daily diet.

A

Nutriture

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25
Q

is carried out by a regular or periodic evaluation of measurements that can be used to indicate present as well as future changes in nutritional status.

A

Nutrition surveillance

26
Q

A weight of 20% or more above the IBW due to accumulation of body fat indicates

A

obesity

27
Q

ABCD

A

anthropometric Measurements
biochemical assessment
clinical assessment
dietary assessment

28
Q

Animal foods, dried beans and nuts

A

eat moderately

29
Q

vegetables and fruits

A

eat more

30
Q

fats, oils, and sugar

A

eat just enough

31
Q

rice and other cereals

A

eat most

32
Q

Important tool in nutrition education, dietary analyses, diagnostic procedures and therapeutic aids

A

The Use of Computer

33
Q

What are the body-building foods?

A

proteins
vitamins
minerals

34
Q

What are the energy foods? (GO Foods)

A

carbohydrates
fats
sugar

35
Q

What are the regulating foods?

A

fruits
vegetables
vitamins
minerals

36
Q

teaches the principles of eating

A

the food pyramid

37
Q

The food pyramid features:
1.
2.
3.
4.

A
  1. Base
  2. 2nd level
  3. 3rd level
  4. Tip
38
Q

represents the bulk of diet, w/c is 55-70% of the total energy needs of Filipinos

A

base

39
Q

best sources of vitamins and minerals
advised to eat more

A

2nd level
vegetables and fruits

40
Q

these are the animal or plant protein.
what level in the food pyramid?

A

3rd level

41
Q

moderate amounts enough to supply the rest of the caloric needs

what part of the pyramid?

A

tip of the pyramid

42
Q

What are the uses of RDAs?

A

•Food planning & procurement
•Food programs
•Food & nutrition information & education
•Food labeling
•Food fortification
•Developing new/modified food products
•Clinical dietetics
•Nutrient supplements & special dietary foods
•Evaluating dietary survey data
•Guides for food selection

43
Q

Chemical composition of food (plant/animal) varies according to?

A

Breed
Age
Part of plant/carcass
Soil fertility
Climate
Handling and storage conditions
M arketing and agricultural practices

44
Q

What are the uses of Food exchange lists?

A
  1. planning diabetic diets
  2. used by clinician as a quick method to calculate protein, carbohydrate, fat and calories
45
Q

Provide the general public w/ recom about proper diet & wholesome practices to promote good health for themselves & their family

A

nutritional guidelines

46
Q

Provide those concerned w/ nutrition information & education w/ a handy reference for their counseling & educational services

A

nutritional guidelines

47
Q

are based on a 2,000 calorie diet

A

%DV or percent daily value

48
Q

The aim of percent daily value is for less than 5% of
1.
2.
3.

A
  1. saturated fat
  2. cholesterol
  3. sodium
49
Q

are what gets digested as sugar

A

net carbs

50
Q

Net carbs formula

A

Net carbs= total carbs - fiber

51
Q

the aim for net carbs is _______

A

> 2-3g of fiber/ serving

52
Q

What is on the top part of nutrient label in the Philippines?

A

the serving size or number of servings

53
Q

Are standards which originated form the US and was adopted by countries, including the Philippines

A

Dietary Reference Index

54
Q

This is the average dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97-98%) healthy individuals in each life-stage and gender group.

A

RDA

55
Q

The guidelines drafted by the FNRI and approved and endorsed by the NNC were first published in 1990, revised in 2000 and again in 2012. T

A

Nutritional Guidelines for Filipinos

56
Q

This refers to at least 25% less of a given nutrient or calories than the comparison food. This is also listed as less or fewer.

A

Reduced

57
Q

This indicates that the food provides 10% to 19% of the daily value of that nutrient indicated.

A

Good source

58
Q

This indicates that the food provides at least 20% of the indicated nutrient.

A

High or Rich ir Excellent source

59
Q

Contains less than 10g of fat, 4.5g of saturated fat and trans-fat combined, ad no more than 95 mg of cholesterol either per serving or per 100g of meat.

A

Lean

60
Q

The term means that the food has 5g of fat, 2g of saturated and trans-fat combined, and not more than 95mg of cholesterol either per serving or per 100g of meat, poultry, or seafood.

A

Extra lean

Nutrition and Diet Therapy (6 decks)

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