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54 Cards in this Set

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Dietary-Planning Principles
~kCalorie (energy) control
~Nutritional Density
providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health
providing foods in proportion to each other and in proportion to the body's needs
kcalorie control
management of food energy intake
nutrient density
a measure of the nutrients a food provides relative to the energy it provides; higher with more nutrients and fewer calories
empty-kcalorie foods
a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals
providing enough but not too much of a substance
eating a wide selection of foods within and among the major food groups
Key Recommendation of the Dietary Guidlines for Americans for 2005
~Adequate Nutrients within Energy Needs
~Weight Management
~Physical Activity
~Food Groups to Encourage
~Sodium and Potassium
~Alcoholic Beverages
~Food Safety
food group plans
diet-planning tools that sort foods into groups bansed on nutrient content and then specify that people should eat certain amounts of foods from each group
plants of the bean and pea family, with seeds that are rich in protein compared with other plant-derived foods
discretionary kcalorie allowance
the kcalorie remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day
exchange lists
diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein; foods on any list can be used interchangeably
processed foods
foods that have been treated to change their physical, chemical, microbiological, or sensory properties
the addition to a ood of nutrients that were either not originally present or present in insignificant amounts; can be used to correct ot prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food
the process by which the coarse parts of a food are removed; ie. wheat into flour removes bran, germ and husk, leaving only endosperm
the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard
whole grain
a grain milled in its entirety (all but the husk), not refined
grain enriched nutrients
~iron ~niacin
~thiamin ~folate
textured vegetable protein
processed soybean protein used in vegetarian products such as soy burger
imitation foods
foods that substitue for and resemble another food, but are nutritionally inferior to it with respect to vitamin, mineral, or protein content; if the substiute is not inferior to the food it resembles and if its name provides an accurate description of the product, it will not need the label
food substitue
foods that are designed to replace other foods
Daily Values (DV)
reference values developed by the FDA specifically for use on food labels
"nutritionally trivial" and unlikely to have a physiological consequence; synonyms include "without," "no," and "zero;" a food that does not contain a nutrient naturally may make such a claim, but only as it applies to all similar foods; ie "applesauce a fat-free food"
good source of
the product provides between 10 and 19% of the Daily Values for a given nutrient per serving
a food that is low in fat, saturated fat, cholesterol, and soduim and that contains at least 10% of the Daily Values for vitamin A, vitamin C, iron, calcium, protein, or fiber
20% or more of the Daily Value fir a given nutrient per serving; synonyms include "rich in" or "excellent source"
at least 25% or less of a given nutrient or kcalories than the comparison ood (see individual nutrients); synonyms include "fewer" and "reduced"
light or lite
one-third fewe kcalories than the comparison food; 50% or less of the fat or sodium than the comparison food; any use of the term other than as define must specify what it is refering to; ie " color," " texture"
an amount that would allow frequent consumption of a food without exceeding the Daily Value for the nutrient; a food that is this way naturally may make such a claim, but it only applies to all similar foods; synonyms include "little," "few," and "low source of"
at least 10% more than the Daily Value for a given nutrient than the comparison food; synonyms include "added" and "exra"
on food label, that is at least 95% of the product's ingredients have been grown and processed according to USDA regulations defining the use of fertilizer, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients
fewer than 5 kcal per serving
low kcalorie
40 kcal or less per serving
reduced kcalorie
at least 25% fewer kcalories per serving than the compsrison food
percent fat-free
may be used only if the product meets the definition of low fat or fat-free and must reflect the amount of fat in 100g (for example, a food that contains 2.5g of fat per 50g can claim to be 95% fat free)
less htan 0.5g of fat per serving (and no added fat or oil); synonyms include "zero-fat," "no-fat," and "nonfat'
low fat
3g or less of fat per serving
less fat
25% or less fat than the comparison food
saturated fat-free
less than 0.5g of saturated fat and 0.5g trans fat per serving
low saturated fat
1g or less satuated fat and trans fat combined than the comparison food
trans fat-free
less than 0.5g of trans fat and less than 0.5g of saturated fat per serving
less than 2mg cholesterol per serving and 2g or less of saturated fat and trans fat combined per serving
low cholesterol
20mg or less cholesterol per serving and 2g or less saturated fat and trans fat combined per serving
less cholesterol
25% or less cholesterol than the comparison food food (relecting a reduction of at least 20mg per sering), and 2g or less saturated fat and trans fat combined per serving
extra lean
less than 5g of fat, 2 g of saturated fat and trans fat combined, and 95mg of cholesterol per serving and per 100g of meat, poultry, and seafood
less than 10g of fat 4.5g of saturated fat and trans fat combined, and 95mg of cholesterol per serving and per 100g of meat, poultry, and seafood
high fiber
5 or more fiber per serving; made on a food that contains more than 3g fat per serving and per 100g food must also declare total fat
less than 0.5g of sugar seving
sodium-free and salt-free
less than 5mg of sodium per serving
low sodium
140mg or less per serving
very low sodium
35mg or less per sodium
health claims
statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition
structure-function claims
statements that characterize the relationship between a nutrient or other substance in a food and its role in the body