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Flashcards

Chapter 2

Dorothy B HNSC1210 Inglês 19 flashcards

Flashcards do conjunto (19)

  1. 1DIET RECALL Advantage and DisadvantageUsually within 24 hours
    Ad: able to record immediate
    Dis: Recalling what you ate exactly might be a problem
  2. 2DIET RECORD Advantage and DisadvantageUsually 3-5 days
    Ad: record is there for reference
    Dis: inconsistency in recording
  3. 3DIETARY REFERENCE INTAKES (DRIs)- These are nutrient standards developed jointly by Canada and the USA
    - The DRI committee has set values for:
    ~ Vitamins
    ~ Minerals
    ~ Carbohydrates
    ~Fiber
    ~Lipids
    ~Proteins
    ~Water
    ~NRG
    - For each nutrient, the DRA establish a number of values, each serving a different purpose
  4. 4DRI: Goals (4)1. Setting intake goals for individuals - assess intakes, plan diets
    2. Facilitating nutrition policy and research - eg. fortification [iodine (salt), Vitamin C (evaporated milk)]
    3. Establishing safety guidelines
    4. Preventing chronic disease
  5. 5DRI TERMS: RDA, EAR, AIRDA (Recommended Daily Allowances):
    intakes goals for individuals
    EAR (Estimated Average Requirements):
    intake goals for given stages of life and gender groups
    AI (Adequate Intakes):
    goals for individuals when insufficient scientific data for setting RDA
  6. 6DRI TERMS (cont.): UL, AMDRUL (Tolerable Upper Intake Levels):
    maximum amount that is safe
    AMDR (Acceptable Macronutrient Distribution Range):
    ranges of intake for energy containing nutrients
  7. 7AMDR %sCarbohydrates: 45-65% daily calories
    Fats: 20-35% daily calories
    Protein: 10-35% daily calories
  8. 8DRI 1. Recommendations for... 2. What is it designed for? 3. What does it reflect?1. Recommendations for optimal intake, NOT minimum intakes
    2. Designed for health maintenance and disease prevention in healthy people
    3. Reflect daily intakes to be achieved on average, over time
  9. 9DRI: Factors considered (3)1. BMI (Body Mass Index): reference weight and height
    2. Age: to account for physiological changes of lifecycle
    3. Time: not based on 1 day of food intake - rather an average consumption
  10. 10DRI: Factors not considered (5)1. Activity: elite athletes VS. inactive
    2. Diet: vegans VS. omnivores
    3. Geographic area: southern VS. northern Canada for vitamin D from sunlight
    4. Lifestyle: smoking increases Vitamin C requirement
    5. Illness, malnutrition
  11. 11% DAILY VALUE (%DV)1. Can make it easier to compare foods
    2. Helps you see if a food has a lot or a little of a nutrient
    3. Provides a context to the actual amount of a nutrient
  12. 12PHYTOCHEMICALS- Are non nutrient compounds derived from plants
    - Have biological activity in the body
    - May support health beyond roles of traditional nutrients
  13. 13FUNCTIONAL FOODS- Similar to conventional foods
    - Consumed as part of usual diet
    - Demonstrated physiological benefits or ability to reduce chronic disease risk beyond basic foods
  14. 14PHYTOCHEMICALS IN FOODS: Potential Cancer Protection- Whole foods, wine, tea, & flavonoids
    - Chocolate (dark), & flavonoids
    - Soybeans (fermented) & phytosterols (phytoestrogens)
    - Flaxseed and lignans
    - Tomatoes & lycopene (only when cooked)
    - Garlic & organosulfur compounds
  15. 15PHYTOCHEMICALS IN PILLS- Alter body functions: sometimes powerfully, in ways only partly understood
    - Lack of safety evidence for isolated phytochemicals in humans: genistein (from soybeans) increases cancer in laboratory animals
    - No regulatory body for safety, efficacy
    - Unsubstantiated claims on labels
    - Colour is important in foods
  16. 16PHYTOCHEMICALS FROM FOOD- Food, NOT supplements, is the most effective and safest source of phytochemicals (more vegetables, fruit, grains, legumes)
  17. 17FUNCTIONAL FOODS- Make the line between what is a food and what is a drug blurry
    - Many occur in nature:
    Broccoli sprouts & phytochemicals= cancer prevention?
    Butter/cheese & CLA = numerous benefits (ex. lowers cholesterol, body fat)
    Cranberry juice & phytochemicals = lowered UTI incidence
  18. 18FUNCTIONAL FOODS: Natural Sources- Yogurt contains Lactobacillus or other bacteria that ferment milk into yogurt
    (Probiotic: alters native bacterial colonies in gut & may reduce disease)
  19. 19FUNTIONAL FOODS: Added Sources (Making a food into a drug?)- Cholesterol-reducing margarine containing phytosterols to reduce blood cholesterol

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Descrição
Nutrition standards and guidelines
Criado por
Dorothy B
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