Nutrition Chapter 3
Protein AMDR
10-35%
Fat AMDR
20-35%
Carbohydrate AMDR
45-65%
The EAR should meet the needs of ___ percent of healthy people in particular life stage/gender group.
50
True
According to expert dietary recommendations, carbohydrates should supply the majority of your daily calorie intake.
examples of empty calorie foods
Bacon, Ice cream, Cookies
The average daily intake that meets the needs of a healthy person maintaining his weight is the
Estimated energy requirement (EER)
The focus points of the Dietary Guidelines for Americans do not include?
Increase meat intake
True
Last week, Colin didn't consume the recommended amount of vitamin C for a couple days. Nevertheless, he in unlikely to develop scurvy, the vitamin C deficiency disease.
False
MyPlate groups foods according to the amount of calories, carbohydrates, protein, and fat supplied per serving of a particular food.
examples of foods that are examples of high-fat protein foods
Regular cheese, pork sausage, bacon
True
The Nutrition Facts panel on a food label provides information concerning amounts of energy, fiber, and sodium that are in a serving of the food.
False
The latest U.S. Department of Agriculture dietary guide combines fruits and vegetables into the produce food group.
MyPlate
USDA's interactive internet dietary and menu planning guide
When the body is recovering from illness it...
Withdraws nutrients from storage
examples of fortification
addition of calcium to orange juice, adding vitamins A and D to milk, Vitamin Water
Fortification
addition of nutrients to any food to boost its nutritional value
Adequate Intakes (AIs)
dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present
Solid fats
fats that are fairly hard at room temperature
dietary guidance system
food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations
Organically Produced Foods
foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation
MyPlate focuses on
gains, protein foods, fruits, dairy, vegetables
Food and Nutrition Board (FNB)
group of nutrition scientists who develop DRIs
Tolerable Upper Intake Level (UL)
highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily
Whole grains
intact, ground, cracked, or flaked seeds of cereal grains
Nutrition Facts Panel
nutrition information about a food's nutrient contents that is displayed in a specific format on the food's package
Acceptable Macronutrient Distribution Range (AMDR)
ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of micro-nutrients, and may reduce the risk of diet-related chronic diseases
enrichment
replacement of some nutrients that were removed during processing
Dietary Reference Intakes (DRIs)
set of energy and nutrient intake standards that nutrition experts can use as references when making dietary recommendations
Daily Value (DV)
set of nutrient intake standards developed for labeling purposes
The recommended dietary allowances (RDA's) are standards for recommended daily intakes of
several nutrients
Nutrient Requirement
smallest amount of a nutrient that maintains a defined level of nutritional health
Recommended Dietary Allowance (RDA)
standards for recommending daily intakes of several nutrients
The tolerable upper intake level is the maximum chronic daily intake of a nutrient ___.
that is unlikely to cause health effects in almost all people, above which toxicity effects are likely.
Exchange System
tool for estimating the energy, protein, carbohydrate, and fat contents of foods