Correct Response: A. To promote cardiovascular health.

Competency: 1. Food and nutrition expertise.  1.04.Apply understanding of dietary requirements and guidelines. c. Demonstrate understanding of current nutrition recommendations and dietary guidelines.

Rationale:

“Health Canada recommends replacing foods that contain mostly saturated fat with foods that contain mostly unsaturated fat to promote cardiovascular health. The type of fat consumed over time is more important for health than the total amount of fat consumed. There is convincing evidence that lowering the intake of saturated fat by replacing it with unsaturated fat (that is, poly- or mono-unsaturated fat) decreases total and LDL-cholesterol. Elevated LDL cholesterol is a well-established risk factor for cardiovascular disease that has affected about 1 in 5 adult Canadians in 2012/2013. Replacing saturated fat with polyunsaturated fat can also lower the risk of cardiovascular disease. Further, limiting the intake of foods in which the fat is mostly saturated, while choosing foods in which the fat is mostly unsaturated is a common feature of patterns that have been shown to have beneficial effects on health.” Same reference as previous few questions.

Correct Response: D. Sodium: Less than 2300 mg per day (ages 14 and older); Free sugars: Less than 10% of total energy intake and Saturated fat: Less than 10% of total energy intake.

Competency: 1. Food and nutrition expertise. 1.04.Apply understanding of dietary requirements and guidelines. c.Demonstrate understanding of current nutrition recommendations and dietary guidelines.

Rationale:

See Page 23.Same reference as the previous question.

Correct response: C. Employment and Housing Representatives.

Competency: 1. Food and nutrition expertise. 1.02. Apply understanding of food environments. d. Demonstrate understanding of factors affecting food security of Canadians.

Rationale:

Refer to the social determinants of health reference in the Population Health Promotion Module.

Correct response: A. Malnutrition during childhood has long-term effects on a child’s physiological and psychological development.

Competency: 1. Food and nutrition expertise.  1.04. Apply understanding of dietary requirements and guidelines. D. Demonstrate understanding of how deficiencies and toxicities of nutrients affect health.

Rationale:

Refer to the social determinants of health reference in the Population Health Promotion Module.

Competency: 1. Food and Nutrition Expertise 1.01 Apply understanding of food composition and food science g. Identify sources of non-nutrient functional components in food

Correct Answer B. Tomato powder.

Rationale:

As an antioxidant, lycopene has acquired importance as it prevents autoxidation of fats and related products. Tomatoes are an important agricultural product that is a great source of lycopene. It contains many vitamins and minerals, fiber, and carbohydrates and is associated with various positive effects on health. The antioxidant potential of tomatoes is substantially explained with lycopene compounds. Diet is a major risk factor for heart diseases which is shown as the most important cause of death in the world. It has been observed that the lycopene taken in the diet has positive effects in many stages of atherosclerosis. The serum lipid levels, endothelial dysfunction, inflammation, blood pressure, and antioxidative potential are mainly affected by lycopene. These natural antioxidants, which can also enhance the nutritional value of foods, may lead to new ways if used in food preservation. In this review study, the antioxidant potential and cardiovascular protection mechanism of lycopene are discussed.

Correct response: C. Traditional food intakes is corelated with blood contaminant levels.

Competency:  1. Food & Nutrition Expertise. 1.05. Apply understanding of dietary practices.  e. Demonstrate awareness of the role of Indigenous traditional / country foods in dietary practices.

Rationale:

All the options are true.  Concern over environmental contaminants may lead to confusion by community members about the safety of the traditional foods that define their culture. Despite these concerns, some traditional foods remain safe for consumption, and provide many nutritional and cultural benefits. Communities need access to information about safe, locally available foods. Dietitians can provide education on this food related issue.

Refer to the Dietitians of Canada resource on Aboriginal Communities mentioned previously. See page 11. A link to this resource can be found in the study modules.

Competency: 1 Food and Nutrition Expertise 1.06 Integrate nutrition care c. Demonstrate understanding of nutrition-related disease management strategies

Correct Answer: D.  A gluten free vitamin and mineral supplement appropriate for her age.

Rationale

Many people on the gluten-free (GF) diet are recommended to take a GF multivitamin. A dietitian can recommend a suitable multivitamin, or specific vitamins or minerals based on lab information if available. Ideally, you want nutrients to come from foods first, but that is not always possible, especially for those with malabsorption and deficiencies. In those cases, taking a multivitamin or other vitamin and mineral supplements can be a good option. The most common nutrient deficiencies associated with celiac disease are B6, B12, folate, vitamin D, calcium, magnesium, iron, and zinc. In addition, the gluten-free diet tends to be low in certain vitamin and minerals such as:

• B vitamins
• Calcium
• Magnesium
• Iron
• Zinc

Also, many GF foods are not fortified or enriched with iron, folate, or other vitamins like their gluten-containing counterparts.

Important Notes:

• Make sure the multivitamin is labeled GF! Gluten/gluten ingredients are sometimes used as binders or fillers in supplements, so always check the label and choose those that are labeled GF. Products labeled GF are required to contain less than 20 parts per million of gluten per FDA regulations, which has been deemed a safe concentration for those with celiac disease.
• Choose a multivitamin based on age and gender. For instance, women of childbearing age have a higher need for iron and folate.
• Be careful with multivitamins that contain nutrients much higher than 100% Daily Value. Some vitamins, like B6 can be toxic in high amounts.
• Keep in mind that gummy vitamins usually do not contain any iron.
• Also, most multivitamin and minerals do not contain enough calcium and magnesium.
• Always check with your healthcare professional if it is ok for you to take a supplement.
• A general recommendation is to have a varied diet that focuses on whole foods such as vegetables, fruits, dairy or dairy alternatives, meat, fish, eggs, GF whole grains, legumes, nuts, and seeds and healthy oils such as avocado and olive oil. Choose fortified or enriched GF products for those times you have processed GF baked goods and pasta.