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Flashcards

BPK - Ch.2

Shayna Grose BPK English 26 cards

Cards in this deck (26)

  1. 1Recommended nutrient intakes (RNIs)- the first food guidelines Canada ever released
    - provides information on the amount of essential nutrients needed to meet the needs of most Canadians
  2. 2When was Canada's first food guide released?1942, Canada's Official Food Rules
  3. 3Nutritional statusan individuals health as it is influenced by the intake and utilization of nutrients
  4. 4How do you assess nutritional status?1. determine typical food intake
    2. analyze nutrient intake
    3. evaluate physical health
    4. consider medical history
    5. assess with laboratory tests
  5. 5Dietary reference intakes (DRIs)a set of scientifically based reference values for the amounts of energy, nutrients and other food components in the diet
  6. 6What are the 4 categories of DRIs?1. estimated average requirements (EARs)
    2. recommended dietary allowances (RDAs)
    3. adequate intakes (AIs)
    4. upper intake levels (ULs)
  7. 7Estimated average requirements (EARs)nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life stage group
  8. 8Recommended dietary allowances (RDAs)- nutrient intakes that are sufficient to meet the needs of almost all (97-98%) healthy people in a given gender or life stage group
    - typically set 20% above the EAR values
  9. 9Adequate intakes (AIs)- nutrient intakes that should be used as a goal when no RDA exists
    - an approximation of the nutrient intake that sustains health and shows no signs of deficiency or toxicity
  10. 10Upper intake levels (ULs)maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender or life stage group
  11. 11What are the 2 types of recommendations for energy intake?1. estimated energy requirements (EERs)
    2. acceptable macronutrient distribution ranges (AMDRs)
  12. 12Estimated energy requirements (EERs)average energy intake values predicted to maintain body weight in healthy individuals
  13. 13Acceptable macronutrient distribution ranges (AMDRs)- healthy ranges of intake for macronutrients expressed as a percentage of total energy intake
    PROTEIN: 10-35%
    FAT: 20-35%
    CARBOHYDRATES: 45-65%
  14. 14What are the recommendations for vegetables & fruit?- at least one dark green and one orange vegetable each day
    - have vegetables and fruit more often than juice
  15. 15Grain products- make at least 1/2 of your grain products whole grain each day
    - choose grain products that are lower in fat, sugar or salt
  16. 16Milk & milk alternatives- drink skim, 1% or 2% milk each day
    - select lower fat milk alternatives
  17. 17Meat & meat alternatives- have meat alternatives such as beans, lentils, and tofu often
    - select lean meat and meat alternatives prepared with little or no added fat or salt
    - eat at least 2 servings of fish each week
  18. 18Oils & Fats- include a small amount (30-45ml) of unsaturated fat each day
    - use vegetable oils
    - choose soft margarines that are lost in saturated and trans fats
  19. 19What are the 5 requirements for a food label?1. common name
    2. net quantity declaration
    3. name and address of the company that either produced, manufactured, or packaged the food
    4. durable life date
    5. nutrition information
  20. 20What is on a nutrition facts panel>- the type and quantity of nutrients in a standard serving
    - the nutrients as a percentage of the Daily Value
    - an ingredients list of the contents in order of prominence by weight
  21. 21What is the Daily Value?- a reference value for the intake of nutrients used on food labels to help consumers see how a given food fits into their diet
    - based on a 2000 kilocalorie diet
  22. 22Nutrient content claim- statements that highlight specific characteristics of a product
    - e.g. free, low, more, reduced
  23. 23What is a diet-related health claim and are what are the two types?- outlines the nutritional benefits of certain foods and/or their components on overall health
    1. disease reduction claims
    2. function claims
  24. 24Disease reduction claimstates the association between a food or its components with a reduced risk of nutrition related disease
  25. 25Function claimsstates the well know beneficial effects of a food or a food constituent on the normal function of the body
  26. 26What are on the labels of Natural health products?- name
    - license number
    - list of ingredients
    - recommended uses
    - cautionary statements
    - does NOT require a nutrition facts panel

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BPK Flashcards on BPK - Ch.2, created by Shayna Grose on 26/02/2018.
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