Chapter 3

USDA thoughts on most empty calories in an american diet

Cakes and pastries etc, sugar sweetened drinks, cheese and pizza, Ice Cream, Suasage Bacon, Hot Dogs, and "Ribs"

Applying Nutrient Standards

Dietitians and other health care professionals use these DRI's to evaluate groups and diagnose better diets

Food and Nutrition Board (FNB)

Group of scientists who develop DRI's

2011

MyPlate replaced MyPyramid and www.choosemyplate.gov provides recommendations for the dietary health of humans 2015-2020

Nutrition Facts Panel

Nutrition information about a foods nutrient contents that is displayed in a the specific food format that it should be placed on the food

Oils

Often sources of Vitamin E and essential fatty acids

Establishing Adecuates Intakes

Scientists record the diets of a group of healthy people and estimate the group's average daily intake of the nutrient.

Dietary Reference Intakes (DRI's)

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

Estimated Energy Requirement (EER)

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

Nutritional Requirement

The smallest amount of a nutrient that maintains a defined level of nutritional health

Exchange system

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

Fortification

addition of nutrients to any food

Vegetables

usually low in fat and rich sources potassium, Vitamin A, Vitamin C, folate, and Fiber

Daily Values

Set of nutrient intake standards developed for labeling purposes 5% less and 20% uper

Dairy Foods

include milk and products made form milk that retain their calcium content, such as yogurt and hard cheese.

Whole grains

intact, ground, cracked, or flaked seeds of cereal grains. (Contain more fiber)

Estimated Average Requirement (EAR)

is the amount of the nutrient the needs of 50% of healthy people who are in a particular life-stage/sex group.

Patient Protection and Affordable Care Act of 2010

requires restaurants and similar retail food establishments with 20 or more locations to list calorie content information for standard menu items on menus and boards.

Food Labels

Help consumers determine ingredients and compare energy and nutrient contents of packaged foods and beverages

Tolerable Upper Intake Level (or UL)

Highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily

Fruits

Most fruits are low in fat and a good source of phytochemicals and micronutrients, especially potassium, Vitamin C, and folate.

1992

The year the USDA established the Food Guide Pyramid

Enrichments

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

Recommended Dietary Allowances (RDA's)

are standards for recommended daily intakes of several nutrients.

Solid Fats

are usually solid at room temperature, beef fat, butter, stick margarine, lard, and shrotening. generally considered unhealthy.

Dietary Guidance System

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

Protein Foods

protein foods include beef, pork, fish, liver, and poultry, beans, eggs, nuts, tofu, and seeds. (the body more easily absorbs minerals from animal foods than plants)

Acceptable Macronutrient Distribution Ranges (AMDR's)

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

Food Rating Systems

variety of methods that evaluate the nutritional value of foods display this information to consumers.