N 207 - lecture slides 2

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  1. What are the AMDRs for carbohydrates, protein and lipid?
    • Carbohydrates : 45-65%
    • Protein : 10-35%
    • Fat: 20-35%
  2. What are the Estimated Energy Requirements (EER)?
    • its the daily energy (calorie) requirements = 200kcal
    • its calculated according to an individual age, gender, weight , height and level of physical activity
    • reflects a balancing act (energy to support life)
  3. What are the 5 building blocks of a nutritious diet?
    • 1. variety
    • 2. balance
    • 3. adequacy
    • 4. moderation
    • 5.
  4. What is variety?
    • variety is the spice of life
    • assortment of color, flavours, spices, textures, grains 
    • reduces the risk of nutrient inadequate or intoxication
  5. what is balance?
    • different types of foods in proportion to each other 
    • concept of the balanced plate

    Ex: red meat is ↑ in iron and ↓ calcium

          milk products are ↓ in iron and ↑ in calcium
  6. what is moderation for energy balance?
    • there is a balance between energy intake and energy expenditure
    • we need to consider:
    • 1. portion size
    • 2. daily activities
  7. what is nutrient density?
    • its the amount of a nutrient provided by a food relative to the amount of energy provided
    • processing and cooking food can affect nutrient density
    • eg: potatoes can be bakes, boiled or fried
  8. what is adequacy?
    • making sure to provide all of the essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight
    • inadequate intake → deficiency
  9. what is moderation?
    • nothing in excess
    • no deprivation
    • all foods fit!!!
    • Na = needed to control blood pressure as as muscle function
    • Cholesterol = required for cell structure and function
  10. what are the different diet types?
    • omnivore = eats plant and animal based foods, including animal flesh
    • vegetarian = avoids animal products like milk, cheese, eggs
    • vegan (a.k.a) strict vegetarian = eats foods from plant sources like veggies, grains, legumes, seeds, nuts

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N 207 - lecture slides 2
Updated:
2016-10-15 01:19:08
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