Principles Of Nutrition Chapter 2

Front 1

Adequacy

Back 1

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

Front 2

Balance

Back 2

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

Front 3

Kcalorie control

Back 3

management of food energy intake

Front 4

Energy control

Back 4

Management of food energy intake

Front 5

Nutrient Density

Back 5

A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the few kcalories, the higher it is.

Front 6

Empty-kcalorie Foods

Back 6

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

Front 7

Moderation

Back 7

Providing enough but not too much of a substance.

Front 8

Variety

Back 8

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

Front 9

Food Group Plans

Back 9

Diet-planning tools taht sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group.

Front 10

Legumes

Back 10

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

Front 11

Discretionary kcalorie allowance

Back 11

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

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 ot a food of nutrients that were either not originally present or present in insignificant amounts. It can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.

Front 15

Refined

Back 15

The process by which the coarse parts of a food are removed.

Front 16

Enriched

Back 16

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

Front 17

Whole Grain

Back 17

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

Front 18

Textured Vegetable Protein

Back 18

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

Front 19

Imitation Foods

Back 19

Foods that substitute for and resemble another food, but ar nutritionally inferior to it with respect to vitamin, mineral, or protein content.

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 Claim

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.

Front 25

Name the 6 basic diet planning principles

Back 25

1) Adequacy, 2) Balance, 3) KCalorie (energy) control, 4) Nutrient Density, 5) Moderation, 6) Variety

Front 26

The Dietary Guidelines for Americans 2005 makes what key recommendations?

Back 26

1) chose nutrient dense foods with energy needs
2) maintain a healthy body weight
3) engage in regular physical activity
4) food groups to encourage,
5) sensible use of fats, carbohydrates, salt and alcoholic beverages
6) keep foods safe

Front 27

Name 5 things that appear on the package of a food item.

Back 27

1) the name and address of the manufacturer, packer, or distributor
2) common or usual product name
3) approved nutrient claims if the product meets specified criteria
4) the net contents in weight, measure, or count
5) approved health claims stated in terms of the total diet

Front 28

Name 6 things that must appear on the Food Label.

Back 28

1) the serving size and number of serving per container
2) kCalorie information and quantities of nutrients per serving, in actual amounts
3) Quantities of nutrients as % Daily Value based on a 2000 kcal energy intake
4) Daily values reminder for selected nutrients for a 2000 and a 2500 kcal diet
5) kCal per gram reminder
6) the ingredients in descending order of predominance by weight