Unit 2 - Nutrition Tools: Standards and Guidelines Flashcards

0
Q

RDA (Recommended Dietary Allowances)

A

Intake goals for individuals

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1
Q

Define Dietary Reference Intakes (DRI)

A

Nutrient standards set for Canada and the U.S.

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2
Q

AI (Adequate Intakes)

A

Goals for individuals when insufficient scientific data exists to set a RDA

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3
Q

EAR (Estimated Average Requirements)

A

Intake goals for given stages of life and gender groups;
Population wide average nutrient requirements used by researchers and policy makers;
Can form the basis upon which RDAs are set

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4
Q

UL (Tolerable Upper Intake Levels)

A

Maximum amount that is safe;
Absence of a UL does not mean that it is safe to consume in any amount, but rather that insufficient data/evidence exists to set a value

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5
Q

AMDR (Acceptable Macronutrient Distribution Ranges)

A

Ranges of recommended intake for carbohydrates, fat, and protein, expressed as a percent of total daily calorie intake

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6
Q

Why are DRIs set?

A

They are designed for health maintenance and disease prevention in healthy people
they are NOT designed for restoration of health

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7
Q

What factors are considered in DRIs?

A

Body Mass Index (BMI) - reference weight and height
Age - to account for physiological changes of life cycle
Time - not based on one day of food intake, but rather an average consumption

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8
Q

What factors are NOT considered in DRIs?

A
Activity
Diet
Geographic Area
Lifestyle
Illness/Malnutrition
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9
Q

What indicates risk of a deficiency?

A

Consuming 2/3 or 66% of recommendations

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10
Q

What are the key nutrients provided by Vegetables and Fruit?

A
Carbohydrates
Fibre
Folate
Vitamin B6
Vitamin C
Vitamin A
Magnesium
Potassium
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11
Q

What are the key nutrients provided by Grain Products?

A
Carbohydrates
Fibre
Thiamin
Riboflavin
Niacin
Folate
Iron
Zinc
Magnesium
Potassium
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12
Q

What key nutrients are provided by Milk and Alternatives?

A
Protein
Fat
Carbohydrates
Riboflavin
Vitamin B12
Vitamin A
Vitamin D
Calcium
Zinc
Magnesium
Potassium
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13
Q

What key nutrients are provided by Meat and Alternatives?

A
Protein
Fat
Thiamin
Riboflavin
Niacin
Vitamin B6
Vitamin B12
Iron
Zinc
Magnesium
Potassium
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14
Q

What are the CFG recommendations for Oils and Fats?

A

Limit intake to 2-3 Tbsp per day

Choose unsaturated fats, while limiting saturated and trans fats

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15
Q

How much alcohol should be consumed each day?

A

No more than 5% of total energy or 2 drinks each day, whichever is less
none during pregnancy

16
Q

How much caffeine should be consumed each day?

A

No more than the equivalent of 4 cups of coffee each day

17
Q

What products are exempt from nutrition labelling?

A

Fresh fruit and vegetables
Raw meat, poultry, fish, and seafood
Foods prepared/processed at the store (bakery items, salad, etc.)
Foods with very few nutrients (tea, spices, etc.)
Alcoholic beverages

18
Q

What does a Nutrition Facts Panel include?

A

Serving size
% Daily Value (%DV)
Actual amount of calories
Actual amount of 13 nutrients

19
Q

What 13 nutrients are provided on the Nutrition Facts Panel?

A
Total fat
Saturated fat
Trans fat
Cholesterol
Sodium
Carbohydrates
Fibre
Sugar
Protein
Vitamin A
Vitamin C
Calcium
Iron
20
Q

How do you tell if a food contains a small or large amount of a nutrient?

A

Based on %DV -
5% or less indicates a small amount
15% or more indicates a large amount

21
Q

What are the 5 Diet Related Health Claims allowed in Canada?

A
*Disease Risk Reduction Claims, with respect to:
Sodium and Potassium
Calcium and Vitamin D
Saturated and Trans Fat
Cancer Risk Reduction
Dental Caries
22
Q

What are Phytochemicals?

A

Non-nutrient compounds derived from plants;
Have biological activity in the body;
They give hot peppers their burning sensation, onions and garlic their pungent flavour, and tomatoes their deep red colour

23
Q

What are Functional Foods?

A

Similar to conventional foods;
Consumed as part of usual diet;
Demonstrate physiological benefits or ability to reduce chronic disease risk beyond basic foods;
Make the line between what is a food and what is a drug blurry