7251503
| Question | Answer |
| DIET RECALL Advantage and Disadvantage | Usually within 24 hours Ad: able to record immediate Dis: Recalling what you ate exactly might be a problem |
| DIET RECORD Advantage and Disadvantage | Usually 3-5 days Ad: record is there for reference Dis: inconsistency in recording |
| DIETARY 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 |
| DRI: 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 |
| DRI TERMS: RDA, EAR, AI | RDA (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 |
| DRI TERMS (cont.): UL, AMDR | UL (Tolerable Upper Intake Levels): maximum amount that is safe AMDR (Acceptable Macronutrient Distribution Range): ranges of intake for energy containing nutrients |
| AMDR %s | Carbohydrates: 45-65% daily calories Fats: 20-35% daily calories Protein: 10-35% daily calories |
| DRI 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 |
| DRI: 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 |
| DRI: 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 |
| % 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 |
| PHYTOCHEMICALS | - Are non nutrient compounds derived from plants - Have biological activity in the body - May support health beyond roles of traditional nutrients |
| FUNCTIONAL FOODS | - Similar to conventional foods - Consumed as part of usual diet - Demonstrated physiological benefits or ability to reduce chronic disease risk beyond basic foods |
| PHYTOCHEMICALS 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 |
| PHYTOCHEMICALS 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 |
| PHYTOCHEMICALS FROM FOOD | - Food, NOT supplements, is the most effective and safest source of phytochemicals (more vegetables, fruit, grains, legumes) |
| FUNCTIONAL 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 |
| FUNCTIONAL FOODS: Natural Sources | - Yogurt contains Lactobacillus or other bacteria that ferment milk into yogurt (Probiotic: alters native bacterial colonies in gut & may reduce disease) |
| FUNTIONAL FOODS: Added Sources (Making a food into a drug?) | - Cholesterol-reducing margarine containing phytosterols to reduce blood cholesterol |
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