UNIT 3

Question 1

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

Answer 1

Dietary Recommendations

Question 2

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.

Answer 2

Dietary Recommendations

Question 3

Dietary recommendations

to be effective, guidelines should:

Answer 3

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

Question 4

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

Answer 4

Food Guides

Question 5

More specific quantitative and qualitative recommendations on food intake

Answer 5

Food guides

Question 6

Usually presented graphically based on

Answer 6

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

Question 7

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

Answer 7

Your Guide to Good Nutrition (YGGN)

Question 8

cereals, tubers, fats, and oils

Answer 8

Energy giving foods

Question 9

meat, fish, poultry, dairy, products and legumes

Answer 9

Body building

Question 10

Fruits and vegetables

Answer 10

Body regulating

Question 11

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

Answer 11

Plate model

Question 12

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

Answer 12

9;3

Question 13

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

Answer 13

1/4

Question 14

meat or alternative

Answer 14

1/4

Question 15

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

Answer 15

1/2

Question 16

side dishes include a ____ and 1 ____

Answer 16

serving of fruit ; serving of low fat milk or yogurt

Question 17

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

Answer 17

Food pyramid

Question 18

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

Answer 18

Food Pyramid

Question 19

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

Answer 19

Food Pyramid

Question 20

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

Answer 20

Variety, proportionality and balance, moderation

Question 21

The pyramid is divided into 4 levels and presents food groups

Answer 21

Variety

Question 22

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

Answer 22

Proportionality and balance

Question 23

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

Answer 23

Moderation

Question 24

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

Answer 24

Nutritional Guidelines

Question 25

Not quantitative, but qualitative recommendations considered essential for nutritional health

Answer 25

Nutritional guidelines

Question 26

2000 nutritional guidelines for filipinos

Answer 26

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

Question 27

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

Answer 27

-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

Question 28

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

Answer 28

Net weight

Question 29

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

Answer 29

Food Labels

Question 30

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

Answer 30

Food labels

Question 31

8 major food alergens

Answer 31

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

Question 32

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

Answer 32

Serving size

Question 33

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

Answer 33

Kilocalories

Question 34

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

Answer 34

Nutrients

Question 35

Claims on food labels about the nutrient composition of a food

Answer 35

Nutrient content claims

Question 36

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

Answer 36

Health claims

Question 37

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

Answer 37

Portion size comparison

Question 38

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

Answer 38

Portion sizes in the food pyramid

Question 39

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

Answer 39

household measure