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NUTRIDIET > UNIT 3 > Flashcards

UNIT 3 Flashcards

1
Q

Guidelines that discuss specific foods and food groups to eat for optimal health

A

Dietary Recommendations

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2
Q

Indications of practical ways to reach the nutritional goals of a population through an adequate and balanced diet by promoting desirable nutrition practices and healthy food habits.

A

Dietary Recommendations

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3
Q

Dietary recommendations

to be effective, guidelines should:

A
  1. Have nutritional basis
  2. Provide information to consumers on what to eat and drink
  3. be easily understood
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4
Q

Guidelines that tell us the kinds and amounts of food that constitute a nutritionally adequate diet

A

Food Guides

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5
Q

More specific quantitative and qualitative recommendations on food intake

A

Food guides

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6
Q

Usually presented graphically based on

A

-current dietary recommendations
-nutrient content of foods
-eating habits of the targeted population

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7
Q

Based on the 3 food groups
- practical translation of the food groups based on the RENI

A

Your Guide to Good Nutrition (YGGN)

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8
Q

cereals, tubers, fats, and oils

A

Energy giving foods

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9
Q

meat, fish, poultry, dairy, products and legumes

A

Body building

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10
Q

Fruits and vegetables

A

Body regulating

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11
Q

Illustrates the type of food needed for a healthy diet and the proportions that should be eaten everyday
-Food selection can be made visually without having to measure food

A

Plate model

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12
Q

The plate model uses a _ inch plate, divided into _ portions

A

9;3

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13
Q

starchy foods such as potatoes, corn, pasta, or rice

A

1/4

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14
Q

meat or alternative

A

1/4

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15
Q

non starchy vegetables such as tomatoes, green leafy vegetables, carrots, etc

A

1/2

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16
Q

side dishes include a ____ and 1 ____

A

serving of fruit ; serving of low fat milk or yogurt

17
Q

Hierarchy of food groups in a person’s diet that helps put the dietary guidelines into action

A

Food pyramid

18
Q

Not a rigid prescription but simply a general guide that lets people choose the right food with the right amount

A

Food Pyramid

19
Q

Ranks the food groups according to amounts to be consumed, from the most, which is situated at the base of the pyramid to the least, which is located at the apex of the pyramid

A

Food Pyramid

20
Q

The Philippine Food Pyramid was designed to convey the principles of:

A

Variety, proportionality and balance, moderation

21
Q

The pyramid is divided into 4 levels and presents food groups

A

Variety

22
Q

The differences in the areas allotted for the food groups and their location of the pyramid indicate the relative proportions that must be eaten

A

Proportionality and balance

23
Q

Also conveyed by the areas and location of the food group; the recommendation is to “eat just enough” rather than restrict it

A

Moderation

24
Q

Gives advice on the consumption of foods and food components for which there are public health concerns

A

Nutritional Guidelines

25
Q

Not quantitative, but qualitative recommendations considered essential for nutritional health

A

Nutritional guidelines

26
Q

2000 nutritional guidelines for filipinos

A
  1. Eat a variety of foods every day
  2. Breastfeed infants exclusively from birth to 4-6 months, and then give appropriate foods while continuing breastfeeding
  3. Maintain children’s normal growth through proper diet and monitor their growth regularly
  4. Consume fish, lean meat, poultry, or dried beans
  5. Eat more vegetables, fruits and root crops
  6. Eat foods, cooked in edible/cooking oil
  7. Consume milk, milk products and other calcium-rich foods, such as small fish, and dark, green leafy vegetables
  8. Use iodized salt, but avoid excessive intake of salty foods
  9. Eat clean and safe foods
  10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic beverages
27
Q

The amount of information on food labels varies, but all food labels must contain at least:

A

-the name of the food
-a list of ingredients
-the net contents or net weight
-the name and place of business of the manufacturer, packer or distributor
-nutrition information is also required for most foods

28
Q

the quantity of the food without the packaging (in english and metric units_

A

Net weight

29
Q

All ingredients must be listed on the label and identified by their common names so that consumes can identify the presence of 8 major food allergen

A

Food Labels

30
Q

The ingredient that is present in the largest amount, by weight, must be listed first. Other ingredients follow in descending order of weight

A

Food labels

31
Q

8 major food alergens

A

eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts, and wheats

32
Q

Designed to reflect the amounts people actually eat; provided in familiar units

A

Serving size

33
Q

Kcal per serving-lists the total kcal in one serving as well as kcal from fat

A

Kilocalories

34
Q

Information about some nutrients is required: total fat, saturated fat, trans fat, cholesterol, sodum, toatl CHO, dietary fiber, sugar,CHON, Vit A, vit C, Ca, and Fe

A

Nutrients

35
Q

Claims on food labels about the nutrient composition of a food

A

Nutrient content claims

36
Q

Claims on food labels that state certain foods or food substances- as part of an overall healthy dies- may reduce the risk of certain diseases

A

Health claims

37
Q

is an importatnt concept for anyone involved in preparing, serving, and consuming foods

A

Portion size comparison

38
Q

do not always match the serving sizes found on food labels since the purpose of the food pyramid is not the same as the purpose of nutrition labeling

A

Portion sizes in the food pyramid

39
Q

Portion sizes are similar on labels and in the food guide, especially when expressed as

A

household measure

NUTRIDIET (11 decks)

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