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32 Cards in this Set
- Front
- Back
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Influences of eating habits
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- Personal Preference
- Habit - Social Pressure - Accessibility - Cost - Nutritional Value |
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Diet Planning Principles
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- Nutritional Adequacy
- Nutritional Balance - Calorie Control - Nutritional Density - Nutritional Moderation - Nutritional Variety |
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Nutritional Adequacy
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Acquiring all nutrients/fiber & energy needed to be healthy.
(Making sure you're getting enough) |
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Nutritional Balance
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Providing different types of foods in proportion to each other. Not allowing some foods to crowd others.
(ex: Meats - rich in Iron, low in calcium, should not crowd out milk products - low in iron, rich in calcium) |
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Calorie
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Measurement of energy in food.
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Calorie Control
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Management of foods that provide energy: carbohydrates, lipids, & proteins.
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Nutritional Density
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Eating foods that are packed with nutrients, not just calories.
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Nutritional Moderation
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Providing enough foods but not too much.
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Nutritional Variety
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Eating a wide range of foods within & between the sections of the food pyramid.
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Food Pyramid Sections
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Breads, cereals, & grains
Vegetables Fruits Meats Milk products Fats, oils & sweets |
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Food Group Plans
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Group foods according to origin or nutrient content.
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Exchange Lists
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Organize foods according to their energy proportions or energy yielding nutrient there-in.
Foods on any single list can be used INTERCHANGEABLY. |
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Hunger
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Physiological need to eat.
Hard-wired form birth. |
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Appetite
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A learned psychological response to food or environment around us.
Ex: Advertising |
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Nutrition
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Study of nutrients in foods
- Ingestion - Digestion - Absorption - Transportation - Metabolism - Storage Understand how your body uses your unique genetic blueprint to build your body out of raw materials. |
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Atoms & their bonds
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Hydrogen (H) - 1 bond
Oxygen (O) - 2 bonds Nitrogen (N) - 3 bonds Carbon (C) - 4 bonds |
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Nutrient
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A substance obtained from food that is used to promote your body's growth, maintenance, & repair.
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Nutrient Categories
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- Carbohydrates
- Proteins - Lipids - Vitamins - Minerals - Water |
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Essential Nutrient
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A nutrient that your body CANNOT make for itself.
OR makes so slowly, OR so little of it, that it must get the nutrient externally. |
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Energy Yielding Nutrients
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Carbohydrates, Lipids, & Proteins
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AMDR
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Acceptable Macronutrient Distribution Ranges
25% Lipids (Mostly oils) 12-20% Protein 55-60% Carbohydrates |
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Vitamins
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Essential, organic nutrients required in small amounts.
Classified as water-soluble & fat-soluble. |
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Water Soluble
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Hydrophilic
The B complex & Vitamin C |
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Fat Soluble
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Hydrophobic
Vitamins A, D, E, & K |
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Minerals
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Small inorganic atoms or molecules
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Water
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Inorganic nutrient that makes up 60% or more of your body.
Most important nutrient |
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Dietary Reference Intakes
(DRI) |
A group of nutrient intake values for healthy people.
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Estimated Average Requirement
(EAR) |
Average daily intake of a nutrient, meets the needs of 50% of all healthy people.
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Recommended Dietary Allowance
(RDA) |
Average daily amount of a nutrient needed to keep all people healthy.
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AI
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Average daily amount of a nutrient that appears sufficient for when RDA cannot be determined.
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Estimated Energy Requirement
(EER) |
Average energy intake needed to maintain energy balance.
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Energy Balance
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Food intake = food burned
Energy intake = energy burned |
