Nutrition Chapters 8-13

Front 1

dietary reference intakes

Back 1

a set of four nutrient based reference values used to plan and evaluate diets

Front 2

recommended dietary allowances

Back 2

the average daily dietary intake level sufficent to meet the nutrient requirement of 97 to 98% of healthy indivduals life stage and gender group

Front 3

Estimated Average Requirement

Back 3

the nutrient intake estimated to meet the requirement of half of the healthy indivduals in a particular life stage and gender group.,

Front 4

Adequate Intake

Back 4

an intake level thought to meet or exceed the requirement of almost all members of a life stage/gender group. An AI is set up when there are insuffcient data to define RDA.

Front 5

Tolerable Upper Intake Level

Back 5

the highest average daily intake level of a nutrient likely to pose no danger to most individuals in the group.

Front 6

Acceptable Macronutrient Distribution Ranges

Back 6

an intake range as a percentage of total calories for energy nutrients.

Front 7

Estimated Energy Requirements

Back 7

level of calorie intake estimated to maintain weight in normal weight individuals based on age, gender, height, weight, and activity.

Front 8

daily value

Back 8

a reference created by the FDA for labeling purposes. Actually a group name for two distinct, behind the scenes sets of references values, daily reference values, DRV's and refernce daily intakes (RDIs).

Front 9

Daily Reference Value (DRV)

Back 9

are established for nutrients and food components that have important health implications but no RDA. for some nutrients they are amounts that should not be exceeded; for others, they are amounts to strive toward. for nutrient intakes that are based on the percentage of calories consumed 2000 calories is the standard used.

Front 10

Reference Daily Intake (RDI)

Back 10

represents amounts of nutrients people should strive to consume.

Front 11

Percent Daily Value (%DV)

Back 11

the percent of how much of a particular nutrient or fiber a person should consume based on a 2000 calorie diet.

Front 12

SSA

Back 12

significant scientific agreement.

Front 13

herbs

Back 13

plants or parts of plants used to alleviate health problems to promote wellness.

Front 14

GMP

Back 14

good manufacturing practice

Front 15

standardization

Back 15

a manufacturing process that ensures product consistency from batch to batch.

Front 16

functional foods

Back 16

commonly (not legally) defined as foods that provide health benefits beyond basic nutrition. Often used as an all inclusive generic term that includes nutraceuticals.

Front 17

nutraceuticals

Back 17

generally defined as food that have been altered to provide medicinal benefits beyond basic nutrition. benecol spread (margarine type product) has plant sterols added to help reduce serum cholesterol levels.

Front 18

organic

Back 18

in a chemical sense, organic means carbon containing. generally, organic refers to living organisms, as such all foods are technically organic.

Front 19

Organically Grown or Organically Produced

Back 19

foods produced with little or no synthetic fertilizers or pesticides (plants) and no antiobiotics or hormones, (livestock)

Front 20

food borne illness

Back 20

an illness transmitted to humans via food

Front 21

Bovine Spongiform Encepalopathy/ BBS

Back 21

mad cow disease, a slowly degenerative, fatal disease affecting the central nervous system of adult cattle.

Front 22

food biotechnolgy

Back 22

a process that involves taking a gene with a desirable trait from one plant and inserting it into another with the goal of changing one or more of its characterics. Also called genetically engineered food.

Front 23

food irradation

Back 23

treatment of food with approved levels of ionizing radiation for a prescribed period of time and a controlled does to destoy bacteria and parasites that would otherwise cause foodborne illness.

Front 24

foodway

Back 24

an all encompassing term that refers to all aspects of food including what is edible, the role of certain foods in the diet, how food is prepared, the use of foods, the number and timing of daily meals, how food is eaten, and health beliefs related to food.

Front 25

edible

Back 25

foods that are part of an individuals diet

Front 26

inedible

Back 26

foods that are usually poisonous or taboo

Front 27

core foods

Back 27

the important and consistently eaten foods that form the foundation of the diet; they are they dietary staples.

Front 28

secondary foods

Back 28

foods that are widespread in the diet but not eaten consistently

Front 29

occasional or peripheral foods

Back 29

foods that are infrequently consumed.

Front 30

ethnocentrism

Back 30

the belief that ones own culture is superior to another or that the cultural practices of another are inapporiate or wrong.

Front 31

acculturation

Back 31

the process that occurs as people who move to a different cultural area adopt the beliefs, values, attitudes and behaviors of the dominant culture; not limited to immigrants but affects anyone who moves from one community to another.

Front 32

dietary acculturation

Back 32

the process that occurs as members of a minority group adopt the eating patterns and food choices of the host country.

Front 33

subgroups

Back 33

a unique cultural group that coexists within a dominant culture.

Front 34

central obesity

Back 34

obesity characterized by the deposition of excess weight around the abdomen and waist, not the hips and thighs.

Front 35

arroz con leche

Back 35

rice with milk

Front 36

flan

Back 36

sweetened egg custard topped with carmelized sugar

Front 37

atole

Back 37

hot beverage of milk or water, and sugar thickened with cornstarch

Front 38

cafe con leche

Back 38

coffe with milk.

Front 39

lacto ovo vegatarians

Back 39

people who include milk products and eggs in their diets but no other sources of animal protein.

Front 40

kosher

Back 40

a word commonly used to identify jewish diatary laws that define, clean foods, unclean foods, how food animals must be slaughtered, how foods must be prepared, and when foods may be consumed, EX: the timing between eating milk products and meat products).

Front 41

pareve

Back 41

dairy free

Front 42

halal

Back 42

islamic dietary laws

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haram

Back 43

foods that are prohibited

Front 44

ahimsa

Back 44

non violence as applied to foods.

Front 45

convenience foods

Back 45

broadly defined as any product that saves time in food preparation, ranging from bagged fresh salad mixes to frozen package complete meals.

Front 46

folic acid

Back 46

synthetic form of folate found in mulitvitamins, fortifed breakfast cereals, and enriched grain products.

Front 47

folate

Back 47

natural form of the B vitiam involved in the synthesis of DNA; only half as available to the body as manmade folic acid.

Front 48

dietary folate equivalents (DFE)

Back 48

1 DFE = 1 microgram food folate = 0.6 micrograms of folic acid from fortified food or as a supplement consumed with food = 0.5 microgram of a supplement taken on an empty stomach.

Front 49

healthy weight prior to conception

Back 49

BMI of 19.8-26.0

Front 50

phenylketonuria (PKU)

Back 50

an inborn error of phenylalanine (an essential amino acid) metabolism that results in retardation and physical handicaps in newborns if it is not treated with a low phenylalanine diet beginning shortly after birth.

Front 51

nutrient density

Back 51

relatively high in nutrients for the amount of calories provided.

Front 52

fetal alcohol syndrome (FAS)

Back 52

a condition characterized by varying degrees of physical and mental growth failure and birth defects caused by maternal intake of alcohol.

Front 53

pica

Back 53

a psycho-behavior disorder characterized by the ingestion of nonfood substances such as dirt, clay, starch, and ice.

Front 54

preeclampsia

Back 54

a toxemia of pregnancy characterized by hypertension accompanied by proteinuria, edema, or both

Front 55

ecalmpsia

Back 55

a toxemia of pregnancy that develops with the occurrence of one or more convulsions resulting from preeclampsia.

Front 56

gynecologic age

Back 56

age of conception minus age of menarche.

Front 57

is the central of the three divisions of the small intestine and lies between the duodenum and the ileum. The change from the duodenum to the jejunum is usually defined as the ligament of Treitz.

Back 57

jejunum

Front 58

dumping sydrome

Back 58

is a complciation of gastric surgeries in which the pyloric sphincter is removed, bypassed, or disrupted.

Front 59

bolus feeding

Back 59

rapid admininstration of a large valume of formula

Front 60

gastric residuals

Back 60

the volume of feeding remaining in the stomach from a previous feeding