Nutrition Chapter 3
In the dairy group the standard serving size is equal to
1 cup yogurt, 1 cup milk 8 oz, 2 ounces processed cheese
The standard serving size in the fruit group is equal to ____ cup fruit or fruit juice and _____cup of dried fruit
1 cup;1/2 cup
Macronutrient: Protein Percent of Kcal?
10-35
How many kilocalories are provided from a food containing 4 grams of protein?
16
When was did the USDA introduce the first food guide?
1943
When was the Food Guide Pyramid introduced?
1992
Macronutrient: Fat Percent of Kcal?
20-35
When did the USDA replace the Mypyramid with Myplate?
2011
The be labeled as "reduced" the product contains _____% less of the nutrient or calories found in the references product
25%
Smoking increases the need for vitamin c, smokers should add ______mg to their RDA for this nutrient
35 mg
Lipids contain 9 kcals per gram where as carbs contain how many kcals per gram?
4
Caffeine consumption should be limited to less than _____mg day (equal to three to five cups of 8 oz cups of coffee)
400 mg
Macronutrient: Carbs Percent of Kcal?
45-65
The Dietary guidelines are updated every _______ years.
5
AMDR
Acceptable Macronutrient Distribution Range
Ranges of carbs, fat and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of certain diet-related chronic diseases
Acceptable Macronutrient Distribution Ranges (AMDR)
AI
Adequate Intake
Which Dietary Reference Intake (DRI) is set when there is not enough research to determine the human requirements for a nutrient?
Adequate Intake
Dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present
Adequate Intake (AI)
What are the primary nutrients in grain?
Carbs and proteins
Set of nutrient intake standards developed for labeling purposes
Daily Values
A food guide that translates the DRI's and evidence based information concerning the effects of certain foods and food components on health into dietary recommendations
Dietary Guidance System
A set of energy and nutrient intake standards that can be used as references when making dietary recommendations
Dietary Reference Intake (DRI)
The addition of specific amounts of iron and the B-vitamins thiamin, riboflavin, niacin, and folic acid to specific refined grain products
Enrichment
EAR
Estimated Average Requirement
The amount of nutrient that meets the needs of 50% of healthy people who are in a particular life stage/sex group
Estimated Average Requirements (EAR)
What foods are recommended in abundance in the Mediterranean diet ?
Grains, fruits, vegetables
Where can nutrients be stored in the body?
Liver, body fat, bones
Scientists add what to an EAR; This additional amount allows for individual variations in nutrient needs and helps maintain stores of the nutrients in the body's tissues
Margin of safety
Displays nutritional information about a food's nutrient content that Is displayed in a specific format on the food's package
Nutritional facts panel
Foods that are produced without the use of: Antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvement, ionizing radiation
Organically produced foods
Standards of recommended daily intakes of several nutrients
Recommended Dietary Allowances (RDA)
What are fairly hard are room and temp, and generally considered unhealthy?
Solid fats
Order of the process of bomb calorimetry in order start to finish:
Spark ignites the food, food is burned, water heats up, water temp is measured to determine change in temp
Used as a rough guide to compare nutrient content of foods with respect to human needs, based on a 2000 Kcal calorie diet, used on food labels
The Daily Value
Allows consumers to evaluate nutritional quality of their diets, translates the DRI's into basic dietary recommendations.
The Dietary Guidance System
UL
Tolerable Upper Intake Level
The highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily
Tolerable upper level intake (UL)
Oils are often sources of _________, and _________, Cod liver is a good source of _____________ and "Healthy fats" including _____________ fatty acids.
Vitamin E, essential fatty acids, Vitamin D, Omega 3
Increase physical ____ and reduces time spent in _______ behaviors in order to balance calories to manage weight.
activity; sedentary
The dietary guidance system is also known as what?
food guide
What are the five food groups of myplate?
fruits, vegetables, grains, protein, dairy
What population is now the largest minority group in the US?
hispanics
Which of the following micronutrients are typically found in the protein group? iron, calcium, zinc, vitamin B, fiber
iron, zinc, vitamin B
Asian diets include what?
large amounts of vegetables, rice, and noodles, and small amounts of meat and fish
Which of the following are considered macronutrients? Lipids (fats), proteins, carbs, vitamins, minerals
lipids, proteins, carbs
Age Gender health status and medications used all influence a person's overall ____________ requirements.
nutrient
A _____________ Is the smallest amount of a nutrient that maintains a defined level of nutritional health
nutrient requirement
Is the smallest amount of a nutrient that maintains a defined level of nutritional health
nutrient requirement
Determine ingredients, classify ingredients into food groups, judge amounts of foods using familiar objects, determine what the recipe provides
phases of classifying food servings
Most fruits are low in fat and good sources of phytochemicals and micronutrients especially what?
potassium, vitamin C, and folate
RDA
recommended daily allowance
Yogurt, milk, and hard cheeses are all excellent sources of what?
riboflavin, protein, phosphorus
Currently using the term NATURAL on a food label means that the foods do not contain added color, artificial flavors, or other synthetic substances which is an example of?
standard of identity
Currently using the term natural on a food label means that the foods do not contain added color, artificial flavors, or other synthetic substances, which is an example of what?
standard of identity
Grains include products made from what?
wheat, rice, and oats
Intact, ground, cracked or flaked seeds of cereal grains
whole grains
A food that is considered a low source of a nutrient if it provides _____ % of that nutrient less.
5%
How many kilcocalories are in one gram of alcohol?
7
Lipids contain how many kcals per gram?
9
to establish an RDA for a nutrient, scientists first determine its_______.
EAR
Energy supplied by solid fats and added sugars
Empty-calorie
The addition of nutrients to any food
Fortification
What does EER take into account?
age, gender, weight, height, physical activity
DRI's help health professionals do what?
Evaluate nutritional adequacy, plan nutritional diets
Periodically members of the ____________ adjust DRI's as new information concerning human nutritional needs and dietary adequacy becomes available.
Food and Drug Administration
The average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight
Estimated Energy Requirements (EER)
A group of scientists that develop DRI's
Food and Nutrition board FNB
Is a tool for estimating the energy, proteins, carbs, and fat contents of food
Exchange system
