Medical Nutrition: Chapter 2 Of "understanding Normal And Clinical Nutrition" Seventh Edition

Front 1

Adequacy (Dietary)

Back 1

Providing all the essential nutrients, fiber, and energy in amounts sufficient to mainttain health.

Front 2

Balance (Dietary)

Back 2

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

Front 3

kcalorie (Energy) Control

Back 3

Management of food energy intake

Front 4

Nutrient Density

Back 4

A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

Front 5

Empty-kcalorie Foods

Back 5

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

Front 6

Moderation (Dietary)

Back 6

Providing enough but not too much of a substance

Front 7

Variety (Dietary)

Back 7

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

Front 8

Food Group Plans

Back 8

Diet-planning tools that sort foods into groups based on nutrient content and specify the amount of foods that people should eat from each group.

Front 9

Legumes

Back 9

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

Front 10

Discretionary kcalorie Allowance

Back 10

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

Front 11

Healthy Eating Index

Back 11

A measure developed by the USDA for assessing how well a diet conforms to the recommendations of the USDA Food Guide and the Dietary Guidelines For Americans.

Front 12

Exchange Lists

Back 12

Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein. Foods on any single list can be used interchangeably.

Front 13

Processed Foods

Back 13

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

Front 14

Fortified

Back 14

The addition to a food of nutrients that were either not present or not present in significant amounts. This is used to correct widespread deficiencies.

Front 15

Refined

Back 15

The process by which the coarse parts of a food are removed. When wheat is refined into flour, the bran, germ, and husk are removed, leaving only the endosperm.

Front 16

Enriched

Back 16

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

Front 17

Whole Grain

Back 17

A grain milled in its entirety, not refined.

Front 18

Textured Vegetable Protein

Back 18

Processed soybean protein used in vegetarian products such as soy burgers.

Front 19

Imitation Foods

Back 19

Foods that substitute for and resemble another food, but are nutritionally inferior. If it's not nutritionally inferior, it doesn't need the label "immitation"

Front 20

Food Substitutes

Back 20

Foods that are designed to replace other foods.

Front 21

Daily Values (DV)

Back 21

Reference values developed by the FDA specifically for use on food labels.

Front 22

Nutrient Claims

Back 22

Statements that characterize the quantity of a nutrient in a food.

Front 23

Health Claims

Back 23

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

Front 24

Structure-Function Claims

Back 24

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