Hnf 150: Exam One

Front 1

Why is there the obesity epidemic a problem?

Back 1

poor nutrition

physical inactivity

Front 2

Dietary Reference Intake

Back 2

Food and Nutrition Board

National Academy of Sciences

Front 3

Dietary Guidelines for Americans

Back 3

USDA

HHS

Front 4

Food Labels

Back 4

FDA

Front 5

Food Guide Plate

Back 5

www.myplate.gov

USDA

HHS

Front 6

Alternative Food Plate

Back 6

Harvard

Front 7

Most Recent DRI's

Back 7

1997-2011

Front 8

Goals of DRI's (4)

Back 8

Set recommended intake values

Facilitated nutrition research and policy

Establishing safety guidelines

Preventing chronic diseases

Front 9

Recommended Dietary Allowances (RDA)

Back 9

Nutrient intake goals for individuals

Front 10

Adequate Intake (AI)

Back 10

Nutrient intake goals for individuals

Set when scientific data are insufficient to establish RDA

Front 11

Estimated Average Requirements (EAR)

Back 11

Population-wide average nutrient requirements use in nutrition research and policymaking

Front 12

Upper Intake Levels (UL)

Back 12

Suggested upper limit for potentially toxic nutrients

Intakes above the UL are likely to cause illness from toxicity

Front 13

Acceptable Macronutrient Distribution Ranges (AMDR) for Energy Nutrients

Back 13

Provide adequate total energy and nutrients while preventing chronic diseases

Front 14

Balance Studies

Back 14

Test different levels of intake of the nutrient

Measure excretion of the nutrient (urine, sweat, feces)

Find out how much intake=excretion

Front 15

DRI Acceptable Macronutrient Distribution Ranges (AMDR) for Energy Nutrients

Back 15

Carbohydrates: 45 to 65% of calories

Fat: 20 to 35% of calories

Protein: 10 to 35% of calories

Front 16

Healthy Dietary Pattern is...

Back 16

Higher in vegetables, fruits, whole grains, low or non-fat dairy, seafood, legumes, and nuts

Lower in red and processed meats, and low in sugar, sweetened foods and drinks and refined grains

Front 17

Fruits and vegetables make up ___% of the plate

Back 17

50%

Front 18

Every packaged food must contain (5)

Back 18

The common or usual name of the product

The name and address of the manufacturer, packager, or distributed

The net contents in terms of weight, measure, or count

The nutrition content of the product (Nutrition Facts Label)

The ingredients

Front 19

Health Claim

Back 19

A statement concerning links between nutrients or food constituents and disease

Front 20

Nutrient Claim

Back 20

A statement concerning a products nutritive value

Front 21

Dietary Supplement

Back 21

a product, other than tobacco, that is added to the diet and contains one of the following ingredients: a vitamin, mineral, herb, botanical, amino acid, metabolite, constituent, or extract-or any combination of these ingredients

Front 22

Non-nutrients

Back 22

Compounds in foods, other than the six nutrients, that have biological activity in the body

Front 23

Phytochemical

Back 23

Biologically active compounds of plants believed to confer resistance to disease to the eater (non-nutrients of plants)

Front 24

Functional Food

Back 24

A general term for a food with beneficial physiological or psychological effects beyond providing essential nutrients

Front 25

Nutrition Education and Labeling Act of 1990

Back 25

Only allowed when safe and supported by scientific evidence

Front 26

Dietary Supplement Health and Education Act of 1994

Back 26

Largely unregulated

May or may not be based on scientific evidence

May or may not have been tested for safety

Front 27

Enriched Foods

Back 27

Adding back nutrients that was already in the food but lost in processing

Front 28

Fortified Foods

Back 28

Adding a nutrient that was never in the food