Nutrition Chapter 3 Vocabulary

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Fortification

Addition of nutrients to any food

Dietary Reference Intakes (DRIs)

Set of energy and nutrient intake standards that can be used as references when making dietary recommendations

Daily Values (DVs)

Set of nutrient intake standards developed for labeling purposes

Enrichment

Addition of specific amounts of iron and the B vitamins thiamin, riboflavin, niacin, and folic acid to specific refined grain products

Estimated Average Requirement (EAR)

Amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-style/sex group

Empty-Calorie Allowance

Amount of energy that remains after a person consumes recommended amounts of food that contain little or no solid fats and added sugars from major food groups

Estimated Energy Requirement (EER)

Average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight

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

Food and Nutrition Board (FNB)

Group of scientists who develop DRIs

Tolerable Upper Intake Level (Upper Level of 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 Ranges (AMDRs)

Ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals, and may reduce the risk of diet-related chronic diseases

Nutrient Requirement

Smallest amount of a nutrient that maintains a defined level of nutritional health

Recommended Dietary Allowances (RDAs)

Standards for recommended daily intakes of several nutrients

Exchange System

Tool for estimating the energy, protein, carbohydrate, and fat contents of foods

MyPlate

USDA's interactive internet dietary and menu-planning guide

Food Rating Systems

Variety of methods that evaluate the nutritional value of foods and display this information to consumers


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