Week 1: DRIs and CFGs

Question 1

who makes international health recommendations?

Answer 1

World Health Organization

Question 2

What is a dietary pattern?

Answer 2

description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than individual nutrients

Question 3

What are DRIs and what does it stand for?

Answer 3

Dietary Reference Intakes: set of reference values for intake of energy, nutrients, and food components- used for planning and assessing diets of healthy people in USA and CAN

Question 4

What is the purpose of DRIs?

Answer 4

Used for planning and assessing diets of healthy people; Vary according to life stage and gender; replaced Recommended Nutrient Intakes (RNIs)
Promote good health and reduce chronic disease

Question 5

What nutrients do DRIs cover?

Answer 5

Energy (carbohydrate, protein, and fat)
Water-soluble vitamins (B’s and C)
Fat-soluble vitamins (A, D, E, and K)
Minerals (iron, calcium, phosphorus, magnesium, fluoride, selenium, zinc, copper, sodium, and potassium)
Water

Question 6

What are the different kinds of DRIs for macro and micronutrients called?

Answer 6

EAR (estimated average requirement)
RDA (recommended dietary allowance)
AI (adequate Intake)
UL (tolerable upper intake level)

Question 7

Define EARs

Answer 7

estimated amount of a nutrient required to meet the needs of 50% of people within a particular sex and life-stage group

Question 8

Define RDA

Answer 8

recommended target intake of a nutrient for an individual

Question 9

Define AIs

Answer 9

recommended specific amount of a nutrient for an individual

Question 10

Define ULs

Answer 10

maximum daily intake of a nutrient unlikely to cause adverse health effects

Question 11

What type of energy intake recommendations do DRIs include?

Answer 11

EER (estimated energy requirement) & AMDR (acceptable macronutrient distribution range)

Question 12

What is the the purpose of using the EER?

Answer 12

used to calculate kcalorie intake needed to maintain body weight

Question 13

What information is provided by the AMDR?

Answer 13

range for healthy intake
carbohydrate (45 to 60%)
protein (10 to 35%)
fat (20 to 35%)

Question 14

What is the proposed new DRI and what is its purpose?

Answer 14

Chronic Disease Risk Reduction Intake (CDRR)

Development methodology focused on the reduction of disease risk or biomarkers of disease; Review scientific literature and translate evidence into a recommended intake

Question 15

what DRIs are recommended to individuals for adequate intake?

Answer 15

RDA, AI

Question 16

What is the relationship between life stage groups and DRIs?

Question 17

What is the probability of meeting your requirement if your usual intake of a nutrient equals the EAR and RDA?

Answer 17

50 and 98% respectively

Question 18

What is CDRR? What is it used for?

Answer 18

chronic disease reduction risk; sodium

Question 19

What are the three main messages of CFG?

Answer 19

mindful eating
plant based diet
water drink of choice
enjoying your food (social context)

Question 20

What does the plate image in CFG tell about food they should eat and proportions?

Answer 20

50% fruits and veg
25% carbs
25% protein

Question 21

Which protein foods do the good guide recommend?

Answer 21

plant based

Question 22

Is it possible for all Canadians to follow the CFG and if not why?

Answer 22

no, social determinants of health, culturally appropriate, accessibility/affordability, lack of education/resources

Question 23

What are the three guidelines in CFG?

Answer 23

1. nutritious foods are the foundation for healthy eating
2. processed/prepared foods & beverages contribute to excess sodium, free sugar/ saturated fats undermine healthy eating, should not be consumed regularly
3. food skills are needed to navigate complex food environment & support healthy eating

Question 24

What is the Canadian food guide for indigenous populations? Who tailored it?

Answer 24

-2007 version “Eating well with Canada’s Food Guide”
-Aboriginal Nutrition Advisory Committee

Question 25

How is the food guide related to reconciliation with Indigenous peoples?

Answer 25

development of any (food guide related) policy must support self determination, recognize distinct nature and lived experience of First Nations, Inuit, Metis

Question 26

How can the food guide highlight Indigenous views?

Answer 26

by connecting food and wholistic health via Indigenous food systems & food practices

Question 27

What are the four sections of the Canada's dietary guidelines?

Answer 27

1. Foundations for healthy eating 2. Food & beverages that undermine healthy eating 3. importance of food skills 4. implementation of dietary guidelines

Question 28

What are the implications for nutrition policy and practice? (Delormier & Juutilainen, 2022)

Answer 28

1. understanding historical context and impact on present day health and nutrition inequities 2. addressing food inequities for indigenous peoples 3.cultural safety and anti-indigenous racism 4.moving forward with TRC recommendations

Question 29

What are the problematic assumptions and principles of Canada's dietary guidelines

Answer 29

-reflect Western narratives of healthy eating -center nutritional science with bio-med model -over simplifies complexity inherent in food choice practices - one msg of healthy eating marginalizes indigenous foodways

Question 30

What are the opportunities to transform dietetics practice?

Answer 30

-role of professional associations -integrated competencies for dietetic education and practice -role of institutions offering dietetics program -need for collab between: professional associations, institutions offering dietetic programs, local communities - finding out "what do communities want nutrition professionals to know before working with their community members "

Question 31

What is Call to Action #24?

Answer 31

call upon medical/nursing schools in Canada -require all students to take course-> Aboriginal health issues, history/legacy of residential schools, United Nations Declaration on the Rights of Indigenous Peoples, Treaties/Aboriginal rights, Indigenous teachings and practices. This will require skills-based training in intercultural competency, conflict resolution, human rights and anti-racism.

Question 32

What are the guiding principles for how things can be done differently? (indigenous context)

Answer 32

1. Lead with actions enabling Indigenous food sovereignty 2. honor wholistic approach to food by acknowledging that food is culture 3. have traditional foods, local/traditional knowledge & practices at core > pure nutrition 4.strengths based & positive messaging 5. Create mechanisms to modify tools for local context 6. Include practical, innovative and relevant tools

Question 33

To cook indigenous food is an act of...?

Answer 33

defiance and resilience, says Francis, as is existing in a food system that tried to remove Indigenous populations from their sustainable agriculture and food traditions