Deck 19: Food-Based Guidance Systems

Question 1

Which of the following Nutrient Reference Values (NRV) would be most relevant when discussing the issue of megavitamin supplements with an individual?

A) Upper Level of Intake (UL)
B) Estimated Average Requirement (EAR)
C) Recommended Dietary Intake (RDI)
D) Adequate Intake (AI)
E) Suggested Dietary Target (SDT)

Answer 1

A

Question 2

Which of the following is FALSE in relation to food based dietary guidelines?

A) they are scientifically based
B) they focus on daily recommended intakes
C) they are culturally relevant and sensitive
D) they allow innovation, for example healthier traditional dishes
E) they can promote enjoyment and taste

Answer 2

B

Question 3

Which of the following statements is FALSE. In the Australian context, the NRVs are used as the basis for the dietary guidelines via a food modelling system which translates the NRVs into food consumption patterns that:

A) only deliver the nutrient requirements for adults who are not pregnant
B) are culturally acceptable, socially equitable and environmentally sustainable
C) reflect the current food supply and food consumption patterns
D) provide some flexibility in food choice
E) promote health and well-being

Answer 3

A

Question 4

What are the main food features of the Mediterranean diet?

A) low meat and fish intake, high vegetable intake, no alcohol
B) low meat intake, high fish and vegetable intake, moderate alcohol
C) high meat and fish intake, low vegetable intake, moderate alcohol
D) high meat and fish intake, high vegetable intake, no alcohol
E) high meat intake, low fish and vegetable intake, moderate alcohol

Question 5

Which of the following combination of nutrients were used to model Foundation Diets and Total Diets?

A) vitamin B₁₂, selenium, sodium, calcium and iodine
B) vitamin C, vitamin D, vitamin B₆, calcium and iodine
C) vitamin C, vitamin A, thiamin, calcium and iodine
D) vitamin B₁₂, vitamin C, vitamin D, vitamin A, vitamin B₆
E) energy, protein, dietary fibre, potassium, sodium

Question 6

In 2019 what was the visual representation for the Japanese Dietary Guidelines?

A) pyramid
B) plate
C) pagoda
D) taro leaf
E) spinning top

Question 7

What are five elements of a food and nutrition guidance systems?

Question 8

Describe five key tenets for the development and implementation of food-based dietary guidelines.

Question 9

Describe the NOVA classification of foods and provide at least two examples of foods that fit into each group. (1/2 mark for name of group, 1 mark for description, 1 mark for examples,10 marks total)

Question 10

Describe three limitations of the current Australian Guide to Healthy Eating.