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31 Cards in this Set
- Front
- Back
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What are the diet-planning principles?
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Adequacy
Balance kCalorie control nutrient 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 (dietary)
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providing foods in proportion to each other and in proportion to the body's needs
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kCalorie (energy) 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. The more nutrients and the fewer kcalories, the higher the nutrient density
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empty kcalorie foods
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foods that contribute energy but lack protein, vitamins, and minerals
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moderation (dietary)
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providing enough but not too much of a substance
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variety (dietary)
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eating a wide selection of foods within and among the major food groups
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Food Groups
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fruits
vegetables grains meat and legumes milk |
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food group plans
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diet-planning tools that sort food into groups based 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 kCalories 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 single list can be used interchangeably. Originally developed for people with diabetes
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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 food of nutrients that were either not originally present or present in insignificant amounts. Fortification can be used to correct or 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 remove3d. When wheat is refined into flour, the bran, germ, and husk are removed, leaving only the 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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textured vegetable protein
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processed soybean protein used in vegetarian products such as soy burgers
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imitation foods
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cheese products (vegan)
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food substitutes
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foods that are designed to replace other foods (egg substitutes)
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Daily Values (DV)
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reference values developed by the FDA specifically for use on food labels
(20%=good source, 10-19%=good, below 5%=low) |
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nutrient claims
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statements that characterize the quantity of a nutrient in a food
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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
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lactovegetarians
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milk and milk products
no: meat, poultry, fish, seafood, eggs |
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lacto-ovo-vegetarians
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milk, milk products, eggs
no: meat, poultry, fish seafood |
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macrobiotic diets
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extremely restrictive diets limited to a few grains and vegetables based on metaphysical beliefs and not on nutrition
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meat replacements
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products formulated to look and taste like meat, fish, or poultry; usually made of textured vegetable protein
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tempeh
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fermented soybean food, rich in protein and fiber
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vegans=total vegetarians=pure vegetarians=strict vegetarians
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exclude all animal and animal-derived products
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