Nutrition Exam 1 Review: Chapter 2

Functional Markers

Accurate method for measuring whether intake is adequate. Evaluate the activity of an enzyme in the body or the ability of a cell or an organ to maintain normal physiological function. If no measure of functional marker is available, an EAR cannot be set. EAR accounts for amount of nutrients that passes through the digestive tract unabsorbed.

Foods to Reduce

Compare the sodium in foods like soup, bread, and frozen meals, and choose the foods with lower numbers Drink water instead of sugary drinks

MyPlate

Depicts the key elements of a healthy diet. It emphasizes the fruit, vegetable, grain, protein, and dairy food groups. The goal of MyPlate is to remind consumers to think about building a healthy plate at meal times and to visit the www.choosemyplate.gov

Health Claims

Describe a relationship between a disease and a nutrient, food, or food constituent. All permitted health claims have significant scientific agreement that they are constituent. All health claims use a may or might qualifier in the statement.

Structure/ Function Claims

Describe how a nutrient affects human body structure or function, such as "iron builds strong blood". They do not focus on disease risk reduction, as health claims do. The FDA does not approve or authorize structure/ function claims; however manufacturers are responsible for ensuring that these claims are accurate and not misleading.

Nutrient content claims

Describe the nutrients in the food. Examples are "low in fat", "rich in vitamin A", and "Zero calories". All nutrient claims must comply with regulations set by the FDA.

Optimal Health

Eat a balanced diet, consume a variety of foods, moderate the amount you eat, and stay physically active

Estimated Energy Requirement (EER)

Estimate of the energy (kcal) intake needed to match the energy use of an average person in specific life stage.

Daily Reference Values (DRVs)

Fat is 30% cal Saturated Fat is 10% cal Carbs is 60% cal Protein is 10% cal Fiber is 11.5 grams of fiber per 1000 calories

Daily Values (DVs)

Generic nutrient standard used on both Nutrition fact labels; it comprises both reference daily intake (RDI) and daily reference values (RDV). Set for infants, toddlers, pregnant or lactating women, and people over the age of 4. DVs that appear on all food labels are set to those over the age of 4.

Foods to Increase

Make half your plate fruits and vegetables Make at least half of your gains whole grains Switch to fat-free or low-fat milk

Greatest Health Concerns in North America

Many people eat too much fat, saturated fat, trans fat, cholesterol, sodium, and sugar. They need more whole grains, fruits, and vegetables.

Tolerable Upper Intake Level (UL)

Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage.

Estimated Average Requirements (EARS)

Nutrient intake amount estimated to meet the needs of 50% of the individuals in a specific life stage. Set for 17 nutrients.

Adequate Intake (AI)

Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AIs are based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage.

Recommended Dietary Allowance (RDA)

Nutrient intake amount sufficient to meet the needs of 97 - 98% of the individuals in a specific life stage. RDA = EAR x 1.2. Higher than what the average human needs. Straying further or above this value may result in nutrition related problems.

Daily Reference Values (DRVs)

Part of the DV; generic nutrient standards set for energy-producing nutrients (fat, carbs, protein, fiber), cholesterol, sodium, and potassium

Reference Daily Intakes (RDIs)

Part of the DV; generic nutrient standards set for vitamins and minerals (except sodium and potassium).

Dietary Reference Intakes (Umbrella Term)

Provide guidance on the quantities of nutrients that are most likely to result in optimal health (Tool for planning diets that support overall health). Helps reduce risk of chronic, nutrition related diseases and promotes health. Include RDAs, EARs, ALs, EERs, and UILs

Acceptable Macronutrient Distribution Range (AMDR)

Range of macronutrient intake, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients.

Empty-Calorie Foods

Tend to be high in sugar and/ or fat but few other nutrients that is, the calories are empty of nutrients.

Nutrition Density

To determine, divide the amount of a nutrient (Protein, vitamin, mineral) in a serving of food by your daily recommended intake (RDA, AI). Then divide the calories in a serving of the food by your daily calorie need (EER). Then compare these values - a food i said to be nutrient dense if it provides a greater contribution to your nutrient need than to your calorie need.