UNIt 3

Question 1

DRI: What does it mean, and what does it refer to.

Answer 1

Dietary Reference Intake: Reports containing a set of five lists of values for measuring the nutrient intakes of healthy people in Canada and the United States. Contains nutrient intake standards set for people living in north america.

Question 2

EAR: What does it mean, and what does it refer to

Answer 2

Estimated Average Requirement’s: Used by nutrition and health professionals to plan group diets (e.g daycares, seniors’ lodges) and for assessing the adequacy of a populations diet.

Question 3

AMDR: What does it mean, and what does it refer to

Answer 3

ACCEPTABLE MARCONUTRIENT DISTRIBUTION RANGES: Established for the energy-giving nutrients (also called macronutrients). The ranges are designed to lower the risk of chronic disease

Question 4

Daily Values:

Answer 4

nutrient standards that are printed on food labels. Based on nutrient and energy recommendations for a general 2000 calorie diet.

Question 5

RDA: What does it mean, and what does it refer to

Answer 5

RECOMMENDED DIETARY ALLOWANCES: Nutrient intake goals for individuals the average daily nutrient intake level that meets the needs of nearly all healthy people in a particular life stage and geneder group. Derived from EAR

Question 6

AI: What does it mean, and what does it refer to.

Answer 6

ADAEQUATE INTAKES: Nutrient intake goals for people; the recommended average daily nutrient

Question 7

What does the DRI collectively do?

Answer 7

-Provides recommendations from nutrient intake goals for individuals

• Provides a set of standards for researchers and makers of public policy,
• Establishes tolerable upper intake levels(UL) for nutrients that can be toxic in excess
• Takes into account evidence from research on disease prevention.

Question 8

Balance Study

Answer 8

A lab study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured.

Balance studies are valid only for nutrients like calcium that do not change while they are in the body.

Question 9

Requirement

Answer 9

The amount of a nutrient that will prevent the development of specific deficiency signs; distinguished from the DRI recommended intake value.

Question 10

EER: What does it stand for, and what is the definition

Answer 10

ESTIMATED ENERGY REQUIRMENT: The average dietary intake predicted to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of physical activity consistent with good health.

Question 11

What are the 5 characteristics of a nutritious diet?

Answer 11

1. Adequacy
2. Balance
3. Calorie Control
4. Moderation
5. Variety

Question 12

Legumes

Answer 12

Beans,peas,and lentils. Valued as inexpensive sources of protein, vitamins, minerals, and fibre.

Question 13

Food group plan

Answer 13

A diet planning tool that dorts food into groups based on their nutrient content and then specifies that people should eat certain minimum numbers of servings of food from each group

Question 14

Exchange system

Answer 14

A diet-planning tool that organizes foods with respect to their nutrient contents and calorie amounts.

Question 15

Discretionary Calorie allowance

Answer 15

The balance of Calories remaining in a person’s energy allowance after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of nutrient dense foods.

Question 16

HEI: What does it stand for, and what is it?

Answer 16

Healthy Eating Index
A tool that assesses a diet’s adherence to the principles of the USDA Food guide and the dietary guidelines for americans.

Question 17

Nutrient Function claims

Answer 17

A statement on a food that meets strict criteria that outline the role of a nutrient may have in our biological system

Question 18

Health Claims

Answer 18

Claims that link food constituents with disease states.

Question 19

Nutrient content descriptors

Answer 19

Claims using approved wording to describe the nutrient values of foods

Question 20

Nutrition Facts

Answer 20

A panel of nutrition information required to appear on almost every packaged food.

Question 21

According to law what must most packaged food state?

Answer 21

• common or usual name of the product
• The name and address of the manufacturer, packer, or distributor
• Net contents in terms of weight, measure, or count
• Nutrient contents of the product.

Question 22

How on ingredients of a food product listed?

Answer 22

In descending order of predominance by weight

Question 23

What is the difference between a “good” source and an “excellent” source of a nutrient?

Answer 23

Good source: 15%-25% of a nutrients DV

Excellent: 25%-50% of a nutrient’s DV

Question 24

How much larger is a tbsp than a tsp?

Answer 24

3x the size.
15ml to 5ml

Question 25

Variety is a key message in the CFG. Why?

Answer 25

Nutrient content of foods within the same food group can vary widely

A wide variety of foods helps to prevent monotony in diet

undesirable or unintentional contaminants in foods can be diluted.

Question 26

RDA values are based on?

Answer 26

The needs of most healthy people

Question 27

Lower fat diary products fall into which group of the Canadian food guide?

Answer 27

Protein foods

Question 28

What are some characteristics of Nutrient dense foods.

Answer 28

They should provide high quality of one or more essential nutrients, with small quantities of energy.

Ex: Skim milk, low-fat cheese, or yogurt.