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CHAPTER 12: NUTRITIONAL GUIDELINES Answers to Review Questions ANSWERS TO CHAPTER REVIEW A. By Yourself 1. Matching exercise 1. b 2. c 3. c and d; b (if meat is included in the sauce) 4. b and c 5. b and c 6. b and c 7. b 8. a* 9. c* 10. f* 11. g * 12. e *These foods provide an opportunity for discussion about whether they should be considered as discretionary calories. Students should make this decision by first calculating the nutrient density (for various nutrient strengths). 2. Students’ answers will vary according to the labels they select. B. As a Group 1. All energy is derived from the calories in food; energy in calories is released during metabolism. Proteins (4 cal/g), carbohydrates (4 cal/g), and fats (9 cal/g) are the only nutrients that yield calories. 2. The Dietary Guidelines for Americans provide easy-to-follow recommendations for healthy eating and activity behaviors. Healthy weight maintenance is a fundamental theme— balancing nutrient intake with physical activity. Individuals are strongly encouraged to increase their consumption of fruits, vegetables, whole grains, and low-fat dairy products. Following recommended limits for sodium, potassium, fats (saturated, unsaturated, cholesterol), and sugars is also urged to achieve important health benefits (e.g., lower risk of high blood pressure, cardiovascular disease, diabetes, obesity). 3. Dietary reference intakes (DRIs) are scientifically-based nutrient intake values that have been identified for specific age groups and by gender (See Table 12–2). This information can be used to evaluate an individual’s intake of specific nutrients, such as iron or calcium, with values known to support health. The DRIs are also used to determine the nutrient information provided on food labels. Individuals can use this information to determine if a particular food item is nutrient- or calorie-dense and how much it contributes to meeting their nutrient needs. 4. The positive aspects of the MyPlate food guide include: an appealing (colorful, organized) website that is comprehensive and easy-to-navigate. Extensive nutrition information is available on the ChooseMyPlate.gov website in a format that is both functional (e.g., food group lists, food alternatives, serving sizes, meal-planning ideas, nutrient information/functions) and easy for consumers to use and incorporate into their daily lives. MyPlate also draws attention to the importance of engaging in physical activity daily to promote well-being. Several interactive features allow consumers to track their caloric intake and physical activity. Overall, MyPlate is designed to help individuals make better food choices, include a wider variety of foods (especially fruits, vegetables, and whole grains, low-fat products) in their diet, balance food intake with physical activity, set healthy/achievable goals, and practice food safety. Few limitations of the new MyPlate tool have been identified although consumers must have computer and Internet access to use the information. 5. The U.S. Food & Drug Administration (FDA) has established definitions for these and other terms and regulates their use by manufacturers on food labels, For example: low fat is defined as 3 g or less fat/serving; fat-free is 0.5g or less fat/serving; and, reduced calories is at least 25% fewer calories/serving than the reference (comparable) food. ANSWERS TO CASE STUDY 1. Vitamin A and vitamin C are likely to be deficient in Layla’s diet if she does not consume other fruits and/or vegetables that provide these nutrients. See Table 14-1 and Chapter 17 for vitamin A and C food sources. 2. Calcium may be lacking in Ailani’s diet unless she is given modified dairy products (acidophilus milk and yogurts) or non-dairy/soy cheese and soy milk that have been enriched with calcium. 3. Ruby should try making the following changes to address Carlos’ nutrient needs (for calcium): a. Decrease his total juice intake and serve juices, such as orange juice, that are fortified with calcium. b. Continue to offer small servings of milk and/or dairy products, even if they are refused; Children’s likes and dislikes often change over time. c. Ruby can also use dried skim milk in the preparation of foods such as meat loaf, casseroles, and soups. In additions, she can also offer yogurt and fresh fruit, frozen yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens, and puddings to boost calcium intake. 4. Mariko’s protein, iron, calcium, vitamin A and vitamin C intakes are likely to be deficient given her dietary habits. It is also unlikely that Mariko is taking in adequate calories. Poor nutrient intake combined with her extensive use of soy sauce can potentially lead to longterm health problems, including high blood pressure and heart disease. Her overall development is also likely to be affected by malnutrition. It is important that Ruby and Mariko’s parents work closely together to begin making small changes in her diet. They can also involve Mariko in grocery shopping and preparing foods which may increase her willingness to try new items. 5. Sophia’s diet is high in fat, saturated (animal) fat, cholesterol, and calories. Vitamin A and C may be deficient if Sophia’s intake of fruits and vegetables is lacking. It is important that Ruby find ways to introduce new foods into Sophia’s diet and increase her acceptance of these foods by: involving her in their preparation; presenting “tasting” activities; prepare refused foods in different ways; and, continue serving refused items to increase their familiarity (and acceptance).