Intro to Nutrition: Chapter 3

The Exchange System

- a diet planning tool for estimating the energy, protein, carbohydrate, and fat contents of foods - was originally developed to assist those with diabetes

Nutrient claims on food labels

- are very specific - follow legal definitions - can be quantified - designed to address amounts of nutrients

Phases of classifying food servings

- determine ingredients - classify ingredients into food groups - judge amounts of foods using familiar objects - determine what the recipe provides

Nutrition Facts

- indicates the % Daily Value of some food constituents - indicates serving amounts - lists certain food constituents

2015-2020 Dietary Guidelines

1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices 5. Support healthy eating patterns for all

Protein, fruits, vegetables, dairy, and grains

5 different food groups that MyPlate focuses on:

5%

A food is considered a low source of a nutrient if it provides what percent of the daily value (DV) or less?

May use less pesticides

Difference between organically grown foods and conventionally grown crops

No

Does the FDA require dietary supplement manufacturers or sellers to provide evidence that labeling claims are accurate or truthful before they appear on product containers?

A single serving of the food product cannot contain more than 13 grams of fat, 4 grams of saturated fat, 60 mg cholesterol, or 480 mg of sodium

General requirements that must be met before a health claim can be made for a food product include

Vitamin D and added sugar

Information required on the new Nutrition Label

Weight

Ingredients are listed on the Nutrition Facts label in descending order by what?

standards of identity

Intended to prevent manufactures from producing substandard foods and marketing the items to consumers

10%

Limit saturated fat intake to less that _____ of total daily calories

Nutrition Facts Panel

Must include: - Product name - name and address of manufacturer - amount of product in the package - ingredients panel - certain nutrient constituents

Supplements Facts label

Must include: - manufactures address - %DV of each nutrient in supplement - serving size

Potassium, calcium, dietary fiber, and vitamin D

Nutrients that Americans tend to consume in limited amounts and should increase

enrichment

Replaces some of the nutrients that foods lose during refinement

Solid fats

Solid fats are fats that are solid at room temperature, like butter and shortening.

5

The Dietary Guidelines are updated every ___ years

Hispanic

The ____________ population is now the largest minority group in the US

fortification

The addition of nutrients that are not naturally present

Estimated Average Requirement (EAR)

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

Estimated Energy Requirement (EER)

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

total amino acids

The components of the Nutrition Facts panel does not include

Vegetable and rice or noodles

Traditional Asian food generally feature large amounts of what?

Fluoride

Which mineral is not required on the new Nutrition Fact label?

Dietary Guidelines for Americans

a set of recommendations about smart eating and physical activity for all Americans ages 2 and older

structure/function claim

describes the role of a nutrient or dietary supplement plays in maintaining a structure such as bone or promoting a normal function such as digestion - not required on the Supplement Facts label

major food groups

grains, dairy, fruits, vegetables, protein

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

Daily Value (DV)

recommended daily amount of a nutrient; used on food labels as a rough guide to help people see how a food fits into their diet based on a 2000-kcal calorie diet

Recommended Dietary Allowance (RDA)

standards for recommended daily intakes of several nutrients

Adequate Intake (AI)

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined

Nutrition Facts Panel

the label on a food package that contains the nutrition information required by the FDA

5

A food must contain how many grams or more of fiber per serving to be labeled as high fiber?

Dietary Reference Intakes (DRIs)

A set of energy and nutrient intake standards that nutrition experts can use as references when making dietary recommendations

45-65%

AMDR for carbohydrates

20-35%

AMDR for fat

10-35%

AMDR for protein

Ethnicity and Culture

Alternative food pyramids from the Food Guide Pyramid are based on

400 mg

Caffeine consumption should be limited to less than __________ per day

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

empty calorie foods

foods that are high in calories and low in nutrients

Recommended required fruit intake

- juices should be 100% without added sugars - at least half of fruit intake should be from whole fruits

MyPlate

An interactive dietary and menu-planning guide that includes a variety of food, nutrition, and physical activity resources for consumers

Acceptable Macronutrient Distribution Range (AMDR)

Ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of developing certain diet-related chronic diseases, such as heart disease and type 2 diabetes

nutrient requirement

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

1 and 1/2

The standard serving size in the fruit group is equivalent to _____ cup of fruit and ______ cup of dried fruit

organically produced foods

foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation