UNIT 2

Question 1

Diet Recall

Answer 1

- 24 hours: dietitian ask the client what they ate the previous day, including meals and beverages
\+ easy to do
- relies onmemory
- not typical day
- not truthful

Question 2

Diet Record

Answer 2

• usually 3-5 days: client records what they eat or drink
• important to be specific and accurately measure foods
  + not require memory
• a lot of work

Question 3

Food Frequency Questionnaire

Answer 3

• client fills out a questionnaire that asks how often they eat common foods
  + easy to complete
• not include all foods

Question 4

Recommended Dietary Allowance (RDA)

DRI

Answer 4

• intake goals for individuals

Question 5

Adequate Intakes (AI)

Answer 5

• goals for individuals when insufficient scientific data exists to set a RDA

Question 6

Estimated Average Requirements (EAR)

Answer 6

• intake goals for given stages of life and gender groups
• population wide average nutrient requirements used by researchers and policymakers, and can form the basis upon which the RDA’S are set

Question 7

Tolerable Upper Intake Levels (UL)

Answer 7

• maximum amount that is safe

Question 8

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 8

ranges of recommended intake for Carbohydrates, Fat and protein, expressed as % of total daily calorie intake

Question 9

DRI goals

Answer 9

1. Setting intake goals for individuals (RDA + AI)
2. facilitating nutrition policy and research (EAR)
3. establishing safety guidelines (UL)
4. preventing chronic disease
5. fortification

• used for health maintenance and disease prevention in healthy people
• not for restoration of health

Question 10

Vegetables and Fruit

Answer 10

• most emphasized food group
• most servings from this food group
• CHO, fibre, folate, vitamin B6, vitamin C, vitamin A, magnesium and potassium

Question 11

Grain Products

Answer 11

• key nutrients: CHO, fibre, thiamin, riboflavin, niacin, folate, iron, zinc, magnesium, potassium

Question 12

Milk and Alternatives

Answer 12

• protein, fat, carbohydrates, riboflavin, vitamin B12, vitamin A and D, calcium, Zinc, magnesium, and potassium

Question 13

Meat and Alternatives

Answer 13

• protein, fat, thiamin, riboflavin, niacin, vitamin B6 and B12, iron, zinc, magnesium and potassium

Question 14

Fat and oils

Answer 14

• 2 to 3 tablespoon/day

Question 15

nutrient content claims

Answer 15

• regulated statements made when a food meets certain criteria

Question 16

Phytochemicals

Answer 16

• non nutrient compounds derived from plants
• have biological activity in the body
• may support health beyond roles of traditional nutrients