Food-Based Dietary Guidelines in Europe

117 Questions

What is the primary focus of the food-based dietary guidelines in Europe?

To promote healthy eating habits through nutrient-dense foods

Which level of the new healthy eating pyramid represents complementary aspects for a healthy diet?

First level

What is the Mediterranean diet associated with?

A reduction in the risk of cardiovascular disease

What is the primary characteristic of the second level of the new healthy eating pyramid?

Foods for daily consumption and in variable proportions

What is the primary focus of the third level of the new healthy eating pyramid?

Foods for optional, occasional and moderate consumption

What is the term used to describe the typical diet of the cultures of the Mediterranean Sea?

Mediterranean diet

Which of the following is a characteristic of foods with high nutrient density?

Low energy density

What is the primary purpose of Food-Based Dietary Guidelines (FBDG)?

To adapt scientific knowledge about nutritional requirements into an easily understandable language

Which of the following organizations encourages the development of national food-based dietary recommendations?

WHO and FAO

What is a characteristic of Food-Based Dietary Guidelines (FBDG) in terms of food products?

They are based on the availability of food products in a specific country

What is the main goal of Healthy People 2030 in the context of nutrition?

To achieve nutritional objectives through educational documents

What feature of Food-Based Dietary Guidelines (FBDG) allows for a quick understanding of nutritional recommendations?

Graphic representations of nutritional information

What is a key consideration for Food-Based Dietary Guidelines (FBDG) in terms of nutrient intake levels?

Country-specific nutrient intake levels

What is the primary function of carbohydrates in a balanced diet?

To provide energy

According to the Spanish Codex Alimentarius, what are food substances or products?

Those that are likely to be habitual and ideally used for normal human nutrition

What is the term for physiologically active substances present in plant foods that may provide health benefits but are not considered essential nutrients?

Phytochemicals

What is the benefit of a balanced diet?

To promote and preserve health

What is the classification of food based on its origin?

Animal or plant-based

What is the term for food that is consumed raw, with no human alteration?

Non-processed food

What is the goal of dietary guidelines?

To promote and preserve health

What is the Mediterranean diet?

A diet that is characterized by a high intake of fruits, vegetables, and whole grains

Oils are fats that are liquid at room ______ that come from many different plants and from fish.

temperature

Most oils are high in ______ or polyunsaturated fats, and low in saturated fats.

monounsaturated

Oils from PLANT SOURCES do NOT contain any ______!

CHOLESTEROL

The nutritional value of the diet depends on the total mixture of the ______ and their nutrients.

foods

Eating a varied and ______ diet is the best guarantee of nutritional balance.

moderate

Adding fat or sugar to ______ increases the calorie content, making these foods more energy-dense.

foods

The three main ______ in a balanced diet are carbohydrates, proteins, and fats.

macronutrients

Food provides ______ functions, including physiological, psychological, and social functions.

various

The ______ of nutrients: interactions with other components of the diet.

bioavailability

Principles of diet planning: o Adequate, o Balanced, o ______, o Variety.

Moderation

A ______ diet provides all the nutrients in correct proportion or adequate amounts to promote and preserve health.

balanced

According to the International Agency for Research on Cancer (IARC), foods that are consumed raw, with no human alteration, are classified as ______ foods.

non-processed

Phytochemicals are physiologically active substances present in ______ foods that may provide health benefits.

plant

Water is one of the essential ______ in a balanced diet.

nutrients

Carbohydrates, proteins, and fats are sources of ______ in a balanced diet.

energy

Food components can be classified into ______ and non-nutritive components.

nutritive

Energy dense foods are generally _______________ and high in fats.

dry

Nuts are an example of an _______________ dense food.

energy

To calculate energy density, you divide the number of calories by the weight of the food in _______________.

grams

Fruits and vegetables are examples of _______________ energy dense foods.

low

Nutrient density depends on the amount of specific nutrients the food contains per _______________.

100g

Nutrient-dense foods provide the highest amount of nutrients for the least amount of _______________.

energy

The dietary recommendation for calcium intake for a teenage girl is _______________ mg.

1300

The energy density of whole milk is _______________ kcal/g.

0.65

Food´s calorie content is measured per gram of _______ weight of food.

food

Energy dense foods are generally dry and high in _______.

fats

To calculate energy density, you divide the number of _______ by the weight of the food in grams.

calories

Nutrient density depends on the amount of specific nutrients the food contains per _______ grams.

100

The dietary recommendation for vitamin C intake for a teenage girl is _______ mg.

Nutrient-dense foods provide the highest amount of nutrients for the least amount of _______.

energy

Energy density is measured in _______ per gram.

kcal

Low-energy-dense foods are generally rich in _______ and/or fibre.

water

Macronutrients include ______, proteins, and fats.

carbohydrates

Food components can be classified into ______ and non-nutritive components.

nutritive

According to the International Agency for Research on Cancer (IARC), foods that are consumed raw, with no human alteration, are classified as ______ foods.

non-processed

Phytochemicals are physiologically active substances present in ______ foods that may provide health benefits.

plant

Energy density is calculated by dividing the number of calories by the weight of the food in ______.

grams

Nutrient-dense foods provide the highest amount of nutrients for the least amount of ______.

calories

A ______ diet provides all the nutrients in correct proportion or adequate amounts to promote and preserve health.

balanced

Food provides ______ functions, including physiological, psychological, and social functions.

three

Oils are fats that are liquid at room ______ that come from many different plants and from fish.

temperature

Most oils are high in ______ or polyunsaturated fats, and low in saturated fats.

monounsaturated

The nutritional value of the diet depends on the total mixture of the ______ and their nutrients.

foods

Eating a varied and ______ diet is the best guarantee of nutritional balance.

moderate

The bioavailability of nutrients involves ______ with other components of the diet.

interactions

Adding fat or sugar to ______ increases the calorie content, making these foods more energy-dense.

foods

Nutrient density depends on the amount of specific nutrients the food contains per ______.

unit weight

Nutrient-dense foods provide the highest amount of nutrients for the least amount of ______.

calories

Energy dense foods are generally low in fats and high in water content.

False

To calculate energy density, you divide the number of grams by the weight of the food in calories.

False

Nutrient density depends on the amount of specific nutrients the food contains per serving.

False

Fruits and vegetables are examples of high energy dense foods.

False

The dietary recommendation for vitamin C intake for a teenage girl is 70 mg.

False

The energy density of orange is 4.7 kcal/g.

False

Nuts are an example of low energy dense foods.

False

Food´s calorie content is measured per kilogram of food weight.

False

Carbohydrates, proteins, and fats are sources of vitamins and minerals in a balanced diet.

False

Phytochemicals are considered essential nutrients in the diet.

False

Non-processed foods are considered highly energy-dense.

False

The nutritional value of the diet depends on the total mixture of the food groups and their nutrients.

True

Energy density is calculated by dividing the number of calories by the weight of the food in kilograms.

False

Food components can be classified into nutritive and non-nutritive components.

True

Water is a source of energy in a balanced diet.

False

A balanced diet provides all the nutrients in correct proportion or adequate amounts to promote and preserve health.

True

Oils from plant sources do contain cholesterol.

False

The intrinsic factors of food determine the nutritional value after ingestion.

False

The energy density of a food is calculated by dividing the number of calories by the volume of the food in milliliters.

False

Food high in sodium, solid and trans fats, and/or added sugars are considered nutrient-dense foods.

False

A varied and extreme diet is the best guarantee of nutritional balance.

False

Phytates and oxalates in plants increase the absorption of minerals like calcium or iron.

False

Bioavailability of nutrients only depends on the composition and physical-chemical properties of the food.

False

Principles of diet planning include inadequacy, imbalance, and monotony.

False

What is the primary function of proteins in a balanced diet?

Perform structural functions

Which of the following substances is NOT considered a micronutrient?

Carbohydrates

What is the term for food that has been intentionally altered through processing or preservation?

Processed food

What is the principle of diet planning that ensures a varied and adequate intake of nutrients?

Variety

How is energy density typically calculated?

By dividing the number of calories by the weight of the food in grams

What is the primary difference between nutrient-dense and energy-dense foods?

Nutrient-dense foods provide a high amount of nutrients per calorie, while energy-dense foods provide a low amount of nutrients per calorie

What is the term for the process by which the body absorbs nutrients from food?

Nutrient absorption

Which of the following macronutrients is NOT typically classified as an energy source?

Water

What is the primary characteristic of energy-dense foods?

Dry and high in fat

What is the unit of measurement for energy density?

Kcal/g

How is nutrient density calculated?

Amount of specific nutrients per 100g

What is the primary goal of nutrient-dense foods?

To provide the highest amount of nutrients for the least amount of energy

What is the recommended daily intake of calcium for a teenage girl?

1300mg

What is the energy density of whole milk?

0.65 Kcal/g

How is energy density calculated?

By dividing the number of calories by the weight of the food in grams

What is the primary characteristic of low-energy-dense foods?

High in water content and fiber

What determines the nutritional value of foods before ingestion?

Intrinsic and extrinsic factors

What affects the absorption of minerals like calcium or iron in plants?

Phytates and oxalates

What is the result of adding fat or sugar to foods?

Increased energy density

What is the goal of diet planning?

To achieve nutritional balance

What is essential for energy density calculation?

Weight of food in grams

What determines nutrient density?

Amount of specific nutrients per gram

What is a characteristic of foods with high nutrient density?

High in nutrient content per gram

What should a varied diet provide?

All nutrients in correct proportion

Study Notes

Food-Based Dietary Guidelines

Food-Based Dietary Guidelines (FBDG) are informative and educative documents that contain recommendations to achieve nutritional objectives.
FBDG adapt scientific knowledge about nutritional requirements and recommendations to an easily understandable language.
They use graphic representations to allow for quick understanding and should be appropriate for country-specific nutrient intake levels, availability of food products, and culturally acceptable.

Examples of Food-Based Dietary Guidelines

The WHO and FAO encourage the development of national food-based dietary recommendations within the specific context of the Sustainable Development Goals.
Examples of food-based dietary guidelines can be found in Europe, such as in Belgium, Denmark, Germany, and Ireland.

The New Healthy Eating Pyramid (SENC 2019)

The pyramid consists of three levels:
- First level: Complementary aspects for a healthy diet.
- Second level: Foods for daily consumption and in variable proportions.
- Third level: Foods for optional, occasional, and moderate consumption.

The Mediterranean Diet (MD)

The Mediterranean diet is a typical diet of the cultures of the Mediterranean Sea.
It is associated with a reduction in the risk of cardiovascular disease.

Food

Food is defined as substances or products that are likely to be habitual and ideally used for normal human nutrition.
A balanced diet provides all the necessary nutrients in correct proportion or adequate amounts to promote and preserve health.

Functions of Food

Physiological functions: Source of energy, structural functions, regulatory and protecting functions.
Psychological functions: Satisfy emotional needs, provide security and satiety.
Social functions: Social acceptance, symbol of social life, and religious meaning.

Food Components

Nutritive components: Carbohydrates, proteins, fats, water, vitamins, and minerals.
Non-nutritive components:
- Naturally present in foods, especially in plants (aromas, pigments, toxins, etc.).
- Phytochemicals are physiologically active substances present in plant foods that may provide health benefits.
- Added to food: Intentionally (additives) or unintentionally (contaminants).

Food Classification

Origin: Animal or plant food.
Processing: Non-processed foods are consumed raw, while processed foods are altered from their natural state.

Energy Density

Energy dense foods: nuts, cookies, fried foods, and snacks (generally dry and high in fats)
Low-energy-dense foods: fruits, vegetables, and foods that incorporate water during cooking (generally rich in water and/or fiber)
Energy density calculation: Energy density (Kcal/g) = Total energy (Kcal) / Total weight (g)

Nutrient Density

Nutrient density depends on the amount of specific nutrients per 100g, 100kcal, or per serving relative to dietary recommendations
Nutrient-dense foods provide the highest amount of nutrients for the least amount of energy (or calories)
Recommendations for a healthy diet include consuming a variety of nutrient-dense foods among the basic food groups

Nutritional Objectives and Dietary Guidelines

Nutritional objectives: dietary quantitative nutrient recommendations aimed at reducing the risk of chronic diseases and improving health
Part of nutritional strategies and policies of countries
Expressed as average daily intake or as a percentage of energy consumed
Include recommendations on the number of servings of food groups, physical exercise, and breastfeeding

Oils Group

Oils are fats that are liquid at room temperature and come from plants and fish
Oils have a high energy content, essential fatty acids, and lipid-soluble vitamins
Most oils are high in monounsaturated or polyunsaturated fats and low in saturated fats
Oils from plant sources do not contain cholesterol

Unhealthy Foods and Drinks

Foods high in sodium, solid and trans fats, and/or added sugars: cookies, pastries, donuts, ice cream, cheese, pizza, sausages, hot dogs, and bacon
Beverages: soft, energy, sports, and fruit drinks with added sugars

Nutritional Value of Food

The nutritional value of a diet depends on the total mixture of foods and their nutrients
Factors that determine the nutritional value of foods:
- Intrinsic factors: composition and physical-chemical properties of food
- Extrinsic factors: temperature, humidity, or light conditions during transport, storage, and processing
- Bioavailability of nutrients: interactions with other components of the diet and individual pathophysiological conditions

Principles of Diet Planning

Adequate: provides all necessary nutrients
Balanced: provides nutrients in correct proportions
Moderation: limits intake of energy and nutrients
Variety: includes a range of foods from different groups

Food

Substances or products that are likely to be used for normal human nutrition (Spanish Codex Alimentarius)
A balanced diet provides all necessary nutrients in correct proportions or adequate amounts to promote and preserve health
Functions of food:
- Physiological: source of energy; structural functions; regulatory and protecting functions
- Psychological: satisfies emotional needs; security and satiety
- Social: social acceptance; symbol of social life; religious meaning

Food Components

Nutritive: nutrients
- Macronutrients: carbohydrates, proteins, fats, water, and vitamins and minerals
- Micronutrients: vitamins and minerals
Non-nutritive:
- Naturally present in foods: phytochemicals, aromas, pigments, toxins, etc.
- Added to food: intentionally (additives) or unintentionally (contaminants)

Food Classification

A. Origin: animal or plant food
B. Processing: according to the International Agency for Research on Cancer (IARC)
- Non-processed: consumed raw (e.g., fruits, vegetables)
- Processed: cooking, smoking, pickling, or other methods

Energy Density

Energy dense foods: nuts, cookies, fried foods, and snacks (generally dry and high in fats)
Low-energy-dense foods: fruits, vegetables, and foods that incorporate water during cooking (generally rich in water and/or fiber)
Energy density calculation: Energy density (Kcal/g) = Total energy (Kcal) / Total weight (g)

Nutrient Density

Nutrient density depends on the amount of specific nutrients per 100g, 100kcal, or per serving relative to dietary recommendations
Nutrient-dense foods provide the highest amount of nutrients for the least amount of energy (or calories)
Recommendations for a healthy diet include consuming a variety of nutrient-dense foods among the basic food groups

Nutritional Objectives and Dietary Guidelines

Nutritional objectives: dietary quantitative nutrient recommendations aimed at reducing the risk of chronic diseases and improving health
Part of nutritional strategies and policies of countries
Expressed as average daily intake or as a percentage of energy consumed
Include recommendations on the number of servings of food groups, physical exercise, and breastfeeding

Oils Group

Oils are fats that are liquid at room temperature and come from plants and fish
Oils have a high energy content, essential fatty acids, and lipid-soluble vitamins
Most oils are high in monounsaturated or polyunsaturated fats and low in saturated fats
Oils from plant sources do not contain cholesterol

Unhealthy Foods and Drinks

Foods high in sodium, solid and trans fats, and/or added sugars: cookies, pastries, donuts, ice cream, cheese, pizza, sausages, hot dogs, and bacon
Beverages: soft, energy, sports, and fruit drinks with added sugars

Nutritional Value of Food

The nutritional value of a diet depends on the total mixture of foods and their nutrients
Factors that determine the nutritional value of foods:
- Intrinsic factors: composition and physical-chemical properties of food
- Extrinsic factors: temperature, humidity, or light conditions during transport, storage, and processing
- Bioavailability of nutrients: interactions with other components of the diet and individual pathophysiological conditions

Principles of Diet Planning

Adequate: provides all necessary nutrients
Balanced: provides nutrients in correct proportions
Moderation: limits intake of energy and nutrients
Variety: includes a range of foods from different groups

Food

Substances or products that are likely to be used for normal human nutrition (Spanish Codex Alimentarius)
A balanced diet provides all necessary nutrients in correct proportions or adequate amounts to promote and preserve health
Functions of food:
- Physiological: source of energy; structural functions; regulatory and protecting functions
- Psychological: satisfies emotional needs; security and satiety
- Social: social acceptance; symbol of social life; religious meaning

Food Components

Nutritive: nutrients
- Macronutrients: carbohydrates, proteins, fats, water, and vitamins and minerals
- Micronutrients: vitamins and minerals
Non-nutritive:
- Naturally present in foods: phytochemicals, aromas, pigments, toxins, etc.
- Added to food: intentionally (additives) or unintentionally (contaminants)

Food Classification

A. Origin: animal or plant food
B. Processing: according to the International Agency for Research on Cancer (IARC)
- Non-processed: consumed raw (e.g., fruits, vegetables)
- Processed: cooking, smoking, pickling, or other methods

Energy Density

Energy dense foods: nuts, cookies, fried foods, and snacks (generally dry and high in fats)
Low-energy-dense foods: fruits, vegetables, and foods that incorporate water during cooking (generally rich in water and/or fiber)
Energy density calculation: Energy density (Kcal/g) = Total energy (Kcal) / Total weight (g)

Nutrient Density

Nutrient density depends on the amount of specific nutrients per 100g, 100kcal, or per serving relative to dietary recommendations
Nutrient-dense foods provide the highest amount of nutrients for the least amount of energy (or calories)
Recommendations for a healthy diet include consuming a variety of nutrient-dense foods among the basic food groups

Nutritional Objectives and Dietary Guidelines

Nutritional objectives: dietary quantitative nutrient recommendations aimed at reducing the risk of chronic diseases and improving health
Part of nutritional strategies and policies of countries
Expressed as average daily intake or as a percentage of energy consumed
Include recommendations on the number of servings of food groups, physical exercise, and breastfeeding

Oils Group

Oils are fats that are liquid at room temperature and come from plants and fish
Oils have a high energy content, essential fatty acids, and lipid-soluble vitamins
Most oils are high in monounsaturated or polyunsaturated fats and low in saturated fats
Oils from plant sources do not contain cholesterol

Unhealthy Foods and Drinks

Foods high in sodium, solid and trans fats, and/or added sugars: cookies, pastries, donuts, ice cream, cheese, pizza, sausages, hot dogs, and bacon
Beverages: soft, energy, sports, and fruit drinks with added sugars

Nutritional Value of Food

The nutritional value of a diet depends on the total mixture of foods and their nutrients
Factors that determine the nutritional value of foods:
- Intrinsic factors: composition and physical-chemical properties of food
- Extrinsic factors: temperature, humidity, or light conditions during transport, storage, and processing
- Bioavailability of nutrients: interactions with other components of the diet and individual pathophysiological conditions

Principles of Diet Planning

Adequate: provides all necessary nutrients
Balanced: provides nutrients in correct proportions
Moderation: limits intake of energy and nutrients
Variety: includes a range of foods from different groups

Food

Substances or products that are likely to be used for normal human nutrition (Spanish Codex Alimentarius)
A balanced diet provides all necessary nutrients in correct proportions or adequate amounts to promote and preserve health
Functions of food:
- Physiological: source of energy; structural functions; regulatory and protecting functions
- Psychological: satisfies emotional needs; security and satiety
- Social: social acceptance; symbol of social life; religious meaning

Food Components

Nutritive: nutrients
- Macronutrients: carbohydrates, proteins, fats, water, and vitamins and minerals
- Micronutrients: vitamins and minerals
Non-nutritive:
- Naturally present in foods: phytochemicals, aromas, pigments, toxins, etc.
- Added to food: intentionally (additives) or unintentionally (contaminants)

Food Classification

A. Origin: animal or plant food
B. Processing: according to the International Agency for Research on Cancer (IARC)
- Non-processed: consumed raw (e.g., fruits, vegetables)
- Processed: cooking, smoking, pickling, or other methods

Energy Density

Energy dense foods: nuts, cookies, fried foods, and snacks (generally dry and high in fats)
Low-energy-dense foods: fruits, vegetables, and foods that incorporate water during cooking (generally rich in water and/or fiber)
Energy density calculation: Energy density (Kcal/g) = Total energy (Kcal) / Total weight (g)

Nutrient Density

Nutrient density depends on the amount of specific nutrients per 100g, 100kcal, or per serving relative to dietary recommendations
Nutrient-dense foods provide the highest amount of nutrients for the least amount of energy (or calories)
Recommendations for a healthy diet include consuming a variety of nutrient-dense foods among the basic food groups

Nutritional Objectives and Dietary Guidelines

Nutritional objectives: dietary quantitative nutrient recommendations aimed at reducing the risk of chronic diseases and improving health
Part of nutritional strategies and policies of countries
Expressed as average daily intake or as a percentage of energy consumed
Include recommendations on the number of servings of food groups, physical exercise, and breastfeeding

Oils Group

Oils are fats that are liquid at room temperature and come from plants and fish
Oils have a high energy content, essential fatty acids, and lipid-soluble vitamins
Most oils are high in monounsaturated or polyunsaturated fats and low in saturated fats
Oils from plant sources do not contain cholesterol

Unhealthy Foods and Drinks

Foods high in sodium, solid and trans fats, and/or added sugars: cookies, pastries, donuts, ice cream, cheese, pizza, sausages, hot dogs, and bacon
Beverages: soft, energy, sports, and fruit drinks with added sugars

Nutritional Value of Food

The nutritional value of a diet depends on the total mixture of foods and their nutrients
Factors that determine the nutritional value of foods:
- Intrinsic factors: composition and physical-chemical properties of food
- Extrinsic factors: temperature, humidity, or light conditions during transport, storage, and processing
- Bioavailability of nutrients: interactions with other components of the diet and individual pathophysiological conditions

Principles of Diet Planning

Adequate: provides all necessary nutrients
Balanced: provides nutrients in correct proportions
Moderation: limits intake of energy and nutrients
Variety: includes a range of foods from different groups

Food

Substances or products that are likely to be used for normal human nutrition (Spanish Codex Alimentarius)
A balanced diet provides all necessary nutrients in correct proportions or adequate amounts to promote and preserve health
Functions of food:
- Physiological: source of energy; structural functions; regulatory and protecting functions
- Psychological: satisfies emotional needs; security and satiety
- Social: social acceptance; symbol of social life; religious meaning

Food Components

Nutritive: nutrients
- Macronutrients: carbohydrates, proteins, fats, water, and vitamins and minerals
- Micronutrients: vitamins and minerals
Non-nutritive:
- Naturally present in foods: phytochemicals, aromas, pigments, toxins, etc.
- Added to food: intentionally (additives) or unintentionally (contaminants)

Food Classification

A. Origin: animal or plant food
B. Processing: according to the International Agency for Research on Cancer (IARC)
- Non-processed: consumed raw (e.g., fruits, vegetables)
- Processed: cooking, smoking, pickling, or other methods

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