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7 Cards in this Set
- Front
- Back
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2015-2020 dietary guidelines (particularly limits) |
1. healthy eating throughout lifespan 2. Variety, nutrient density, portions 3. Limit empty kcal from added sugars, saturated fats, and lower sodium 4. Healthier food and beverages 5. Healthy eating patterns |
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Know the recommended food groups in MyPlate and be able to identify a healthy choice within each group |
Based on 2000 Cal Fruit 2c Vegetables 2.5c Grains 6oz Protein 5.5oz Milk and products 3c |
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List and define the diet-planning principles: A, B, C, D, M and V |
Adequacy: meets the nutritional requirements Balance: all nutrients represented kCalorie: not too many empty calories Density: nutrient dense food Moderation: don't over indulge in one category Variety: variety of foods provide variety of nutrients |
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Define: empty calories, enriched, fortified (identify the most highly fortified foods) |
-Empty calories provide energy but little to no nutrients -enriched: nutrients lost during processing added back -fortified, nutrients added, cereals breads |
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Which food group is most typically consumed in amounts greater than the amounts recommended by the USDA? |
Protein |
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Be able to identify a common source of Omega-3 fatty acids. |
Salmon |
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Distinguish between vegan (diets exclude what kind of products?) omnivore, lacto-ovo-vegetarian |
Omnivore: meat and plant Vegan: no animal products Lacto ovo vegetarian: eggs and dairy products, plants, no meat |
