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NUTR 315 > Tools of a Healthy Diet (1/17) > Flashcards

Tools of a Healthy Diet (1/17) Flashcards

1
Q

What is the best diet?

A

prevents top chronic diseases and should include required amounts of nutrients

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2
Q

Who is the dietary reference intakes (DRI) developed by?

A

food and nutrition board

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3
Q

T/F: the food and nutrition board is not part of a government agency

A

true

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4
Q

what makes up the food and nutrition board?

A

national research council and national academies of science

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5
Q

Who are DRI’s for?

A

healthy populations

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6
Q

What are DRI’s based on?

A

scientifically determined relationships between dietary intake and biological indicators of adequacy

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7
Q

What are DRI’s?

A

recommended dietary allowance (RDA), estimated average requirement (EAR), adequate intake (AI), tolerable upper intake level (UL), and estimated energy requirement (EER)

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8
Q

What is the EAR?

A

daily intake value that is estimated to meet the requirement, as defined by the specified indicator of adequacy, in 50% of the individuals in a life stage or gender group

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9
Q

What is the EAR used in?

A

setting the RDA

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10
Q

What is the RDA?

A

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

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11
Q

What is adequate intake?

A

when sufficient scientific evidence is not available to estimate an average requirement… an intake value is recommended that is based on experimentally derived intake levels or approximations of observed mean nutrient intakes by a group of healthy people

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12
Q

What is the UL?

A

maximum intake that is unlikely to pose risks of adverse health effects in almost all healthy individuals in a specific life stage group

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13
Q

What is the EER?

A

average daily energy (kcal) needed for each life-stage group and is more conservative since excess energy is stored

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14
Q

Who is food labeling regulated by?

A

the FDA

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15
Q

What makes up the daily values (DV)?

A

reference daily intake (RDI) and daily reference value (DRV)

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16
Q

What is the RDI?

A

vitamins and minerals; based on highest RDA value for a specific category (infants, toddlers, people over 4 y.o. age, excluding pregnant/lactating women)

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17
Q

What is the DRV?

A

for nutrients with no RDA (fat, saturated fat, cholesterol, carbohydrate, dietary fiber, sodium, potassium… changes in new regulations)

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18
Q

Why use RDA rather than EAR for labeling?

A

cause you want it for the whole population and you wan one number not just a number for each age group

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19
Q

What are the new changes for the nutrition label?

A

serving size updated, calories in a larger font, updated daily values, actual amounts for nutrients, footnote, change in nutrients, added sugars is included, and larger bolder type for serving size

20
Q

What is organic regulated by?

A

USDA

21
Q

what does organic have to do with?

A

how the food was raised

22
Q

What are examples of food intake guides?

A

Dietary guidelines, MyPlate, exchange lists, health claims, etc.

23
Q

What is the process for the development of dietary guidelines policy?

A

DGAC is chartered, DGAC public meetings: review of the science, DGAC Advisory Report submitted to the secretaries of USDA & HHS, USDA & HHS write the policy document, DG’s implemented through federal programs

24
Q

When was the first DG released?

A

1980

25
Q

What is the six-step process to complete systematic reviews?

A

systematic review question development; literature search, screening, and selection; data extraction and quality assessment; describing the evidence and evidence synthesis; developing conclusion statements and grading the evidence; identifying research recommendations

26
Q

What are the five guidelines?

A

healthy eating patterns, variety nutrient dense and amount of food, limited calories from added sugars, shift to healthier food and beverage choices, and healthy eating patterns

27
Q

What does a healthy eating pattern include?

A

variety of vegetables, fruits, grains, fat-free or low-fat dairy, variety of protein goods, and oils

28
Q

What does a healthy eating pattern limit?

A

saturated fats and trans fats, added sugars, and sodium

29
Q

What are the key quantitative limits?

A

<10% kcal/day from added sugars, <10% kcal/day from saturated fats, and <2300 mg/day of sodium

30
Q

What was the food guides in 1943?

A

basic 7 and then you can eat whatever else you want

31
Q

What was the food guides in 1956?

A

basic 4 (fruits and veggies, milk, meat, cereals and bread)

32
Q

What was the food guides in 1980?

A

the food wheel

33
Q

What was the food guides in 1992?

A

the pyramid

34
Q

What nutrients contribute to the grains section in MyPlate?

A

carbs, thiamin, riboflavin, niacin, folate, magnesium, iron, zing, fiber

35
Q

What nutrients contribute to the veggie section in MyPlate?

A

carbs, vit A, vit C, folate, magnesium, potassium, fiber

36
Q

What nutrients contribute to the fruits section in myPlate?

A

carbs, vit A, vit C, folate, magnesium, potassium, and fiber

37
Q

What nutrients contribute to the dairy section in myPlate?

A

calcium, phosphorus, carbs, protein, riboflavin, vit A, vit D, magnesium, zinc

38
Q

What nutrients contribute to the protein section in myplate?

A

protein, thiamin, riboflavin, niacin, vit B-6, folate, vit B-12, phosphorus, magnesium, iron, zinc

39
Q

What nutrients contribute to the oils section in myplate?

A

fat, essential fatty acids, vit E

40
Q

what are the nutrients of public health concern?

A

potassium, vit D, calcium, and dietary fiber

41
Q

What is on the exchange list?

A

starch, proteins, non-starchy veggies, fruits, milk and milk substitutes, and fats

42
Q

What are health claims?

A

describe a relationship between a food substance, food component, or dietary supplement and reduced risk of disease or health-related condition (FDA)

43
Q

What does fat free mean?

A

<0.5 g fat/serving

44
Q

What does low fat mean?

A

3 g or less/serving

45
Q

What does reduced or less fat mean?

A

at least 25% less/serving than reference food

46
Q

What does lean mean?

A

<10 g total fat, < or equal to 4.5 or less saturated fat, <95 mg cholesterol

47
Q

What does extra lean mean?

A

<5 g total fat, <2 g saturated fat, <95 mg cholesterol

NUTR 315 (22 decks)

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