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You should be able to define and give examples of the following terms: nutrient density, organic, malnutrition
Nutrient density is a measure of the amount of nutrients a food contains compared to the amount of Calories
that are contained in that food.
Undernutrition, Overnutrition
do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain
genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food
additives; carbon-containing
What sensory qualities of food are most likely to influence food choices?
Taste, smell, appearance, and texture
How many Calories do each of the nutrients provide per gram?
Fats (9 kcal/g), carbohydrates (4 kcal/g)
protein (4 kcal/g)
Which nutrients contribute to body structure? Body process regulation? Fuelling cellular processes?
Fats, carbohydrates, proteins, minerals, water
All nutrients
Carbs, fats, proteins
Know the top 3 causes of death in Canada
Cancer, heart disease, stroke
What is the difference between functional foods and neutraceuticals? Give a specific example of each.
Functional foods = foods that have health-promoting and/or disease-preventing properties beyond basic nutritional
functions (pg 12) e.g. blueberries may reduce risk of heart disease/canger or garlic helps reduce blood cholesterol
levels and overall risk of heart disease
Neutraceuticals (designer foods) = type of functional food that are fortified with nutrients or enhanced with
phytochemicals e.g. orange juice with added calcium
You should have an understanding of the different types of nutritional studies as well as how to evaluate nutrition
information
Epidemiological studies- test hypothesis by observing variables to identify patterns, trends associations
o explore impact of nutrition on health....shows patterns not cause and effect
Experimental studies test hypothesis under controlled conditions
o Clinical trials-explore health effects of altering people’s diet
o Animal studies-cheaper, faster, convenient, more ethical then using on humans sometimes
Biochemistry and molecular biology-techniques used to study nutrient functions in the body
Evaluate nutrition information: Does it make sense? What’s the source? What evidence is being provided? Is it
selling something? Has it stood the test of time?
How do you assess nutritional status?
Determine typical food intake
Analyze nutrient intake
Evaluate physical health
Consider medical history
Assess with laboratory tests
Know the 4 DRIs and how they are determined.
Recommended Daily Allowance (RDA):
consumption of this amount of the nutrient meets the needs of 97% of the population (set 2 standard
deviations above the EAR)

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Estimated Average Requirement:
Consumption of this amount of the nutrient meets the needs of 50% of the population
Adequate Intake (AI):
Nutrient intakes that are used as a goal when no RDA exists. AI values approximate the amount
of nutrient that sustains health
Upper Limit (UL):
The highest amount of that nutrient that will not promote symptoms of toxicity in the majority of
healthy individuals. Intake should not exceed this value
What are the AMDRs for each energy-yielding nutrient?
Carbohydrate: 45-65%
Protien:10-35%
Fat: 20-35%
Which foods are found in each food group of eating Well with Canada’s Food Guide?
Vegetables/fruits:
o Fresh,frozen or canned
vegetables
o Leafy vegetables
o Fresh, frozen or canned fruit
o 100% juice
Grain products:
o Bread
o Bagel
o flat bread
o ( cooking rice, bulgur or quinoa)
o Cereal
o Cooked pasta or couscous
Milk and alternatives:
o Milk or powdered
milk(reconstructed)
o Canned milk(evaporated)
o Fortified soy beverage
o Yogurt
o Kefir
o Cheese
Meat and alternatives:
o Cooked fish, shelfish, poultry,
lean meat
o Cooked legumes
o Tofu
o Eggs
o Peanut or nut butters
o Shelled nuts and seed
What new features are found in the latest Canadian food guide?
Rainbow format helps convey concept of variety as do mixture of foods found in each group
o Foods on outer arc of rainbow should be favoured, while those in inner arcs should be consumed more
moderately
Specific examples of what counts as a serving from each food group
Now recommends folic acid supplement for women of childbearing age and vitamin d supplement for adults
over 50
Features advice on how to cater to children
New First Nations/Inuit/Metis version, intended to better reflect typiocal dietary patterns and lifestyles of
Aboriginal people
What advice does the Food Guide give about choosing foods from each food group wisely?
Vegetables/fruits:
o Eat at least one dark green and one orange vegetable each day
o Choose vegetables and fruits prepared with little or no added fat, sugar or salt
o Have vegetables and fruits more often then juice
Grain products:
o Make at least half orf your grain products whole grain each day
o Choose grain products that are lower in fat, sugar or salt
Dairy and alternatives:
o Drink skim, 1% or 2% milk each day
o Select lower fat milk alternatives

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You should be able to define and give examples of the following terms: nutrient density, organic, malnutrition Nutrient density is a measure of the amount of nutrients a food contains compared to the amount of Calories that are contained in that food. Undernutrition, Overnutrition do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives; carbon-containing What sensory qualities of food are most likely to influence food choices? Taste, smell, appearance, and texture How many Calories do each of the nutrients provide per gram? Fats (9 kcal/g), carbohydrates (4 kcal/g) protein (4 kcal/g) Which nutrients contribute to body structure? Body process regulation? Fuelling cellular processes? Fats, carbohydrates, proteins, minerals, water All nutrients Carbs, fats, proteins Know the top 3 causes of death in Canada Cancer, heart disease, stroke What is the difference between functional foods and neutraceuticals? Give a specific example of each. Functional foods = foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions (pg 12) e.g. blueberries – may reduce risk of heart disease/canger or garlic – helps reduce blood cholesterol levels and overall risk of heart disease Neutraceuticals (designer foods) = type of functional food that are fortified with nutrie ...
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