Podcast
Questions and Answers
What is the primary purpose of the Dietary Reference Intakes (DRIs)?
What is the primary purpose of the Dietary Reference Intakes (DRIs)?
- To promote health and prevent nutrient deficiencies (correct)
- To recommend foods based solely on taste
- To highlight the importance of exercise in diet
- To provide dietary advice tailored to individual preferences
Which of the following nutrients is specifically mentioned as being more bioavailable from milk compared to vegetables?
Which of the following nutrients is specifically mentioned as being more bioavailable from milk compared to vegetables?
- Iron
- Vitamin D
- Fiber
- Calcium (correct)
Canada's Food Guide was designed primarily to promote what aspect of nutrition?
Canada's Food Guide was designed primarily to promote what aspect of nutrition?
- A balanced diet based on food categories (correct)
- Nutritional supplements and their usage
- Vegan and vegetarian lifestyles
- Dietary preferences based on personal choices
What does the Estimated Average Requirement (EAR) refer to?
What does the Estimated Average Requirement (EAR) refer to?
Which recommendation was made regarding portion sizes in the early dietary guidelines?
Which recommendation was made regarding portion sizes in the early dietary guidelines?
Which of the following is NOT a component of the Dietary Reference Intakes (DRIs)?
Which of the following is NOT a component of the Dietary Reference Intakes (DRIs)?
The Recommended Dietary Allowance (RDA) for a nutrient is defined as the intake level that meets the needs of what percentage of the population?
The Recommended Dietary Allowance (RDA) for a nutrient is defined as the intake level that meets the needs of what percentage of the population?
Which food group was introduced in the 1977 Canada’s Food Guide?
Which food group was introduced in the 1977 Canada’s Food Guide?
What is the primary focus of Canada’s Food Guide as of 2019?
What is the primary focus of Canada’s Food Guide as of 2019?
What change was made to Canada's Food Guide in 1992?
What change was made to Canada's Food Guide in 1992?
What is the role of phytates and oxalates in nutrition?
What is the role of phytates and oxalates in nutrition?
Which of the following was emphasized in the dietary guidelines from 2007-2018?
Which of the following was emphasized in the dietary guidelines from 2007-2018?
Which dietary guideline suggests eating a variety of foods from different groups every day?
Which dietary guideline suggests eating a variety of foods from different groups every day?
What did the 2007-2018 Canada’s Food Guide suggest regarding servings?
What did the 2007-2018 Canada’s Food Guide suggest regarding servings?
What type of foods did the dietary guidelines encourage to reduce the risk of chronic disease?
What type of foods did the dietary guidelines encourage to reduce the risk of chronic disease?
What is the purpose of the Estimated Energy Requirement (EER)?
What is the purpose of the Estimated Energy Requirement (EER)?
Which of the following changes was made in Canada’s Food Guide between 1942 and 1944?
Which of the following changes was made in Canada’s Food Guide between 1942 and 1944?
Which macronutrient is included in the Acceptable Macronutrient Distribution Range (AMDR) for fat?
Which macronutrient is included in the Acceptable Macronutrient Distribution Range (AMDR) for fat?
In what year did Canada's Dietary Guidelines first emerge as the Official Food Rules?
In what year did Canada's Dietary Guidelines first emerge as the Official Food Rules?
What was a primary goal of the Dietary Guidelines for Canadians during their inception?
What was a primary goal of the Dietary Guidelines for Canadians during their inception?
What is the AMDR range for carbohydrates as a percentage of total caloric intake?
What is the AMDR range for carbohydrates as a percentage of total caloric intake?
Which of the following is NOT a factor needed to calculate Total Energy Expenditure (TEE)?
Which of the following is NOT a factor needed to calculate Total Energy Expenditure (TEE)?
What was a significant change in Canada's Food Rules from 1944 compared to the original version?
What was a significant change in Canada's Food Rules from 1944 compared to the original version?
What does the Harris-Benedict equation help estimate?
What does the Harris-Benedict equation help estimate?
Flashcards
Phytates, Oxalates, and Fibers
Phytates, Oxalates, and Fibers
Substances found in foods that can reduce the amount of nutrients absorbed by the body.
Bioavailability
Bioavailability
The amount of a nutrient that is actually absorbed and used by the body.
Calcium
Calcium
A mineral that is essential for strong bones and teeth, muscle function, and nerve transmission.
Recommended Dietary Allowance (RDA)
Recommended Dietary Allowance (RDA)
A nutrient recommendation that aims to meet the needs of most people (97.5%) in a population.
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Estimated Average Requirement (EAR)
Estimated Average Requirement (EAR)
A nutrient recommendation that represents the average daily nutrient intake that meets the needs of 50% of the population
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Dietary Reference Intakes (DRIs)
Dietary Reference Intakes (DRIs)
A set of nutrient recommendations, designed to promote health and prevent deficiencies, that provide guidance for people of all ages and life stages.
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Canada's Food Guide
Canada's Food Guide
A food-based guide that promotes healthy eating habits and provides practical recommendations for balancing meals.
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Nutrient-Based Recommendations
Nutrient-Based Recommendations
A set of recommendations for nutrient intake that are determined by the needs of a specific group of individuals.
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Estimated Energy Requirement (EER)
Estimated Energy Requirement (EER)
The amount of energy your body needs to function daily, estimated based on factors like age, weight, height, sex, and activity level.
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Acceptable Macronutrient Distribution Range (AMDR)
Acceptable Macronutrient Distribution Range (AMDR)
The range of healthy intake for each macronutrient (carbohydrates, protein, and fat), expressed as a percentage of total calories.
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Canada's Dietary Guidelines
Canada's Dietary Guidelines
A set of guidelines designed to provide advice on foods, food groups, and dietary patterns to promote overall health and prevent chronic disease.
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Canada's Official Food Rules (1942)
Canada's Official Food Rules (1942)
The original version of Canada's dietary guidelines, introduced during World War II, aimed at preventing nutritional deficiencies.
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Canada's Food Rules (1944)
Canada's Food Rules (1944)
A revised version of Canada's Dietary Guidelines, focusing on a more balanced and enjoyable approach to eating.
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Energy Balance
Energy Balance
The state when the energy you consume matches the energy your body expends.
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Total Energy Expenditure (TEE)
Total Energy Expenditure (TEE)
The total energy expenditure (TEE) represents the total amount of calories your body uses over a day.
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Harris-Benedict Equation
Harris-Benedict Equation
A common method used to estimate the number of calories your body burns daily, based on factors like age, weight, height, and sex.
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Early Dietary Guidelines (1940s)
Early Dietary Guidelines (1940s)
Dietary recommendations emphasizing increased consumption of milk, potatoes, liver, butter, and a variety of meat alternatives.
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1961 Canada's Food Guide
1961 Canada's Food Guide
A guide that aimed to provide Canadians with recommendations for healthy eating.
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1977 Canada's Food Guide
1977 Canada's Food Guide
Introduced the concept of 'food groups' and emphasized eating a variety of foods from each group every day.
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1992 Canada's Food Guide
1992 Canada's Food Guide
Displayed the four food groups in a rainbow, suggesting that not all food groups are to be consumed in equal proportions.
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1992 Canada's Food Guide
1992 Canada's Food Guide
A guide that included culturally specific items like rice and chopsticks and meat kebabs, acknowledging the diversity of Canadian diets.
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2007-2018 Canada's Food Guide
2007-2018 Canada's Food Guide
Focused on recommending specific serving sizes, advocating for a more prescriptive approach to nutrition.
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2007-2018 Canada's Food Guide
2007-2018 Canada's Food Guide
Recommended foods that are mostly low in fat, low in sugar, low in sodium, and high in fiber in order to promote good health.
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2007-2018 Canada's Food Guide
2007-2018 Canada's Food Guide
Emphasized the importance of eating foods that are suitable for one's age and sex, tailoring dietary recommendations to different life stages and genders.
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KINE 1020 - Introduction to Nutrition
- Course: Introduction to Nutrition - 2
- Date: October 9, 2024
- Instructor: Dr. A. Josse
Macronutrients - Dietary Protein
- Protein provides 4 kcal/g
- 20 amino acids form polypeptides
- 9 essential amino acids are not produced by the body
- 11 non-essential amino acids are produced by the body
- Proteins are needed for growth, maintenance, repair of tissues, and regulation of body processes (enzymes and hormones), and fluid/pH balance
- Protein's acidic/basic characteristics influence its function in the body
Amino Acids
- Central carbon + hydrogen atoms
- Amino group (-NH2)
- Carboxyl group (-COOH)
- Side chain ("R") determines specific properties of each amino acid
- Properties include: acid, base, polar, non-polar, thiol, ring
- Different amino acids have different properties that influence how they interact and function in the body
Classification of Amino Acids
- Essential amino acids: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine
- Conditionally non-essential amino acids: Arginine, Cysteine, Glutamine, Glycine, Proline, Tyrosine
- Non-essential amino acids: Alanine, Asparagine, Aspartate, Glutamate, Serine
Macronutrients - Water
- Water is a macronutrient, essential in significant amounts
- Water does not provide energy
- Water makes up 60% of human body weight
- Essential for life, necessary for weeks without food, but only days without water
- Functions include: lubrication, regulating body temperature, transporting nutrients, and forming the aqueous medium for most biochemical reactions
- Recommended intake of about 2 liters (8 cups)/day
Micronutrients
- Micronutrients are required in small amounts
- Provide no energy but are crucial for proper body functioning
- Role in regulating metabolism, growth, and antioxidant functions
- Include vitamins and minerals
Vitamins
- Organic molecules
- Fat-soluble vitamins: Include Vitamin E, D, A, K
- Water-soluble vitamins: Include Vitamin C (ascorbic acid), along with B complex (B1, B2, B3, B5, B6, B7, B9, B12, Biotin, Folate)
- Body can store fat-soluble vitamins; excess intake can be harmful
Minerals
- Inorganic molecules (don't contain carbon)
- 6 major minerals (Sodium, Phosphorus, Chlorine, Magnesium, Potassium, Calcium)
- Many trace minerals (Iron, Zinc, Selenium, Copper, Manganese, Fluoride, Cr, Mo, I)
- Dietary sources will often provide these in smaller amounts
Micronutrients - Vitamins & Minerals
- Some foods naturally lack certain vitamins/minerals
- Fortification: adding nutrients to foods (often vitamins D in milk).
- Anti-nutrients - components sometimes found in foods that affect absorbability (phytates, oxalates, fibre)
Nutritional Recommendations for Canadians
- Dietary Reference Intakes (DRIs) include Recommended Dietary Allowances (RDAs), or Estimated Average Requirements (EARs), Adequate Intakes (AIs), and Tolerable Upper Intake Levels (ULs)
- DRIs are designed to promote health and prevent nutrient deficiencies
- Canada's Food Guide (2019) is food-based recommendations based on DRIs.
- Aim for variety of healthy foods each day, in relative proportions
DRIs - Energy (Macronutrients)
- Estimated Energy Requirement (EER) - calculated daily energy needs to maintain a balanced state
- Acceptable Macronutrient Distribution Range (AMDR) - ranges for healthy intake.
- Carbohydrate: 45-65%
- Protein: 10-35%
- Fat: 20-35%
- Consider age, weight, height, sex, and physical activity levels
Dietary Guidelines for Canadians - History
- 1942: Canada's Official Food Rules, during WWII
- 1961, 1977, 1992, 2007-2018, and 2019: Evolution of the Food Guide.
- Emphasized various nutrients and food/food groups at certain stages
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