Ch. 2-Nutrition

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Dietary-Planning Principles

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~Adequacy
~Balance
~kCalorie (energy) control
~Nutritional Density
~Moderation
~Variety

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adequacy

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providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health

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balance

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providing foods in proportion to each other and in proportion to the body's needs

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kcalorie control

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management of food energy intake

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nutrient density

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a measure of the nutrients a food provides relative to the energy it provides; higher with more nutrients and fewer calories

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empty-kcalorie foods

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a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals

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moderation

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providing enough but not too much of a substance

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variety

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eating a wide selection of foods within and among the major food groups

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Key Recommendation of the Dietary Guidlines for Americans for 2005

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~Adequate Nutrients within Energy Needs
~Weight Management
~Physical Activity
~Food Groups to Encourage
~Fats
~Carbohydrates
~Sodium and Potassium
~Alcoholic Beverages
~Food Safety

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food group plans

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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

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legumes

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plants of the bean and pea family, with seeds that are rich in protein compared with other plant-derived foods

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discretionary kcalorie allowance

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the kcalorie remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day

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exchange lists

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diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein; foods on any list can be used interchangeably

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processed foods

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foods that have been treated to change their physical, chemical, microbiological, or sensory properties

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fortified

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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

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refined

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the process by which the coarse parts of a food are removed; ie. wheat into flour removes bran, germ and husk, leaving only endosperm

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enriched

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the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard

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whole grain

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a grain milled in its entirety (all but the husk), not refined

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grain enriched nutrients

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~iron ~niacin
~thiamin ~folate
~riboflavin

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textured vegetable protein

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processed soybean protein used in vegetarian products such as soy burger

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imitation foods

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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

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food substitue

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foods that are designed to replace other foods

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Daily Values (DV)

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reference values developed by the FDA specifically for use on food labels

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free

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"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"

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good source of

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the product provides between 10 and 19% of the Daily Values for a given nutrient per serving

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healthy

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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

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high

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20% or more of the Daily Value fir a given nutrient per serving; synonyms include "rich in" or "excellent source"

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less

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at least 25% or less of a given nutrient or kcalories than the comparison ood (see individual nutrients); synonyms include "fewer" and "reduced"

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light or lite

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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 "...in color," "...in texture"

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low

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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"

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more

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at least 10% more than the Daily Value for a given nutrient than the comparison food; synonyms include "added" and "exra"

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organic

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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

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kcalorie-free

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fewer than 5 kcal per serving

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low kcalorie

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40 kcal or less per serving

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reduced kcalorie

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at least 25% fewer kcalories per serving than the compsrison food

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percent fat-free

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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)

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fat-free

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less htan 0.5g of fat per serving (and no added fat or oil); synonyms include "zero-fat," "no-fat," and "nonfat'

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low fat

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3g or less of fat per serving

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less fat

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25% or less fat than the comparison food

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saturated fat-free

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less than 0.5g of saturated fat and 0.5g trans fat per serving

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low saturated fat

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1g or less satuated fat and trans fat combined than the comparison food

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trans fat-free

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less than 0.5g of trans fat and less than 0.5g of saturated fat per serving

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cholesterol-free

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less than 2mg cholesterol per serving and 2g or less of saturated fat and trans fat combined per serving

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low cholesterol

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20mg or less cholesterol per serving and 2g or less saturated fat and trans fat combined per serving

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less cholesterol

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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

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extra lean

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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

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lean

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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

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high fiber

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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

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sugar-free

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less than 0.5g of sugar seving

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sodium-free and salt-free

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less than 5mg of sodium per serving

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low sodium

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140mg or less per serving

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very low sodium

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35mg or less per sodium

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health claims

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statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition

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structure-function claims

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statements that characterize the relationship between a nutrient or other substance in a food and its role in the body