Nutrition; Fifth Edition; Chapter 2; Nutrition Guidelines and Assessment
Define three types of claims that might be found on food labels.
(1) Health Claim - any statement that associates a food or a substance in a food with a disease or health-related condition; (2) Structure/Function Claims - these statements may claim a benefit related to a nutrient-deficiency disease (e.g., vitamin C prevents scurvy) or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans (e.g., calcium helps build strong bones); and (3) Nutrient Content Claims - these claims describe the level of nutrient or dietary substance in the product, using terms such as good source, high, and free
List the five mandatory components found on all food labels.
(1) a statement of identity; (2) the net contents (by weight, volume, or measure) of the package; (3) the name and address of the manufacturer, packer, or distributor; (4) a list of ingredients; and (5) nutrition information
List the two overarching concepts of the Dietary Guidelines for Americans, 2010.
(1) to maintain calorie balance over time to achieve and sustain a healthy weight, and (2) focus on consuming nutrient-dense foods and beverages.
Low Saturated-Fat
1 gram or less of saturated fat per serving; no more than 15% of calories from saturated fat
_____ is the DRI value that appears to sustain a defined nutritional state or some other indicator of health in a specific population or subgroup. This is used when there is insufficient scientific evidence to establish a(n) _____.
Adequate Intake; Estimated Average Requirement (EAR)
The standard Nutrition Facts panel shows information of which nutrients?
Calories, calories from fat, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, and protein, calcium, iron, vitamin A, and vitamin C.
Canada's official food rules have evolved into _____, which places food into four groups: grain products, vegetables and fruits, milk products, and meat and alternatives.
Canada's Guidelines for Healthy Eating
Recommended Nutrient Intakes (RNIs)
Canadian dietary standards that have been replaced by Dietary Reference Intakes (DRIs)
_____ are a single set of nutrient intake standards developed by the Food and Drug Administration (FDA) to represent the needs of the "typical" consumer and are used as standards for expressing nutrient content on food labels.
Daily Values
The foundation of federal nutrition policy, the _____, are jointly developed by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS). These scientific-based guidelines are intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.
Dietary Guidelines for Americans
_____ is an educational tool based on the Dietary Guidelines for Americans and is designed as a reminder to make healthy food choices every day.
Dietary Reference Intake
Recommendations to help Canadians select foods to meet energy and nutrient needs while reducing risk of chronic disease can be found in _____.
Eating Well with Canada's Food Guide
The DRI value that meets the estimated nutrient needs of 50% of individuals in a specific life-stage and gender group is _____.
Estimated Average Requirement (EAR)
_____ are statements that may claim a benefit related to a nutrient-deficiency disease or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans.
Structure/Function Claims
What is the purpose of the %DV (% Daily Value) listed next to most nutrients on food labels?
The %DV information can be used to compare two products or to see how individual foods contribute to the total diet.
Describe how the exchange system works and why people with diabetes might use it.
The Exchange Lists are a diet-planning tool that use the idea of food groups, but define groups specifically in terms of macronutrient (carbohydrate, fat, and protein) content. This may be used for people with diabetes because of the importance of controlling their carbohydrate intake.
What is the purpose of the Dietary Guidelines for Americans?
These science-based guidelines are intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.
The _____ monitors the production of eggs, poultry, and meat for adherence of standards of quality and wholesomeness. This federal department also provides public nutrition education, performs nutrition research, and administers the Women, Infants, and Children (WIC) program.
U.S. Department of Agriculture (USDA)
The federal agency responsible for assuring that foods sold in the United States (except for eggs, poultry, and meat) are safe, wholesome, and labeled properly is the _____. This agency sets standards for the composition of some foods, inspects food plants, and monitors imported foods. It is part of the Public Health Service, a component of the DHHS.
U.S. Department of Agriculture (USDA)
Define undernutrition and overnutrition.
Undernutrition is poor health resulting from depletion of nutrients caused by inadequate nutrient intake over time. Overnutrition is the long-term consumption of an excess of nutrients.
Food and Nutrition Board
a board within the Institute of Medicine of the National Academy of Sciences. It is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients
Nutrient Density
a description of the healthfulness of foods. Foods high in nutrient density are those that provide substantial amounts of vitamins and minerals and relatively few calories; foods low in nutrient density are those that supply calories but relatively small amounts of vitamins and minerals (or none at all)
24-Hour Dietary Recall
a form of dietary intake data collection. The interviewer takes the client through a recent 24-hour period (usually midnight to midnight) to determine what foods and beverages the client consumed
Dietary Reference Intakes (DRIs)
a framework of dietary standards that includes Estimated Average Requirements (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Levels (UL)
Healthy
a healthy food must be low in fat, and saturated fat and contain limited amounts of cholesterol (less than 60 milligrams) and sodium (less than 360 milligrams for individual foods and less than 480 milligrams for meal-type products.)
Statement of Identity
a mandate that commercial food products prominently display the common or usual name of the product or identify the food with an "appropriate descriptive term"
Skinfold Measurements
a method to estimate body fat by measuring with calipers the thickness of a fold of skin and subcutaneous fat
Nutrition Facts
a portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the Food and Drug Administration. By law, Nutrition Facts must appear on nearly all processed food products in the United States
Food Frequency Questionnaire (FFQ)
a questionnaire for nutrition assessment that asks how often a subject consumes specific foods or groups of foods, rather than what specific foods the subject consumes daily. Also called food frequency checklist
Diet History
a record of food intake and eating behaviors that includes recent and long-term habits of food consumption. Conducted by a skilled interviewer, the diet history is the most comprehensive form of dietary intake data collection
More
a serving of food, whether altered or not, contains more of a nutrient that is at least 10% of the Daily Value more than the reference food. This also applies to fortified, enriched, and added claims, but in those cases, the food must be altered
Nutrition Recommendations for Canadians
a set of scientific statements that provide guidance to Canadians for a dietary pattern that will supply recommended amounts of all essential nutrients while reducing the risk of chronic disease
Daily Values (DVs)
a single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the "typical" consumer; used as standards for expressing nutrient content on food labels
The Dietary Guidelines for Americans include all of the following recommendations EXCEPT a. avoid alcoholic beverages b. choose a variety of fruits and vegetables each day c. handle food safely to prevent food-borne illness d. choose and preparing foods with less salt
a. avoid alcoholic beverages
For healthful eating, you should balance your a. calorie intake and energy expenditure b. consumption of low-calorie and high-calorie foods c. intake of sugary and salty foods with high-protein foods d. consumption of minerals and water-soluble vitamins
a. calorie intake and energy expenditure
Which nutrient is required on a Nutrition Facts label? a. vitamin C b. folic acid c. vitamin E d. vitamin D
a. vitamin C
Nutrition Labeling and Education Act (NLEA)
an amendment to the Food, Drug and Cosmetic Act of 1938. The NLEA made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994
MyPlate
an educational tool that translates the principles of the Dietary Guidelines for Americans and other nutritional standards to help consumers in making healthier food and physical activity choices
Health Claim
any statement that associates a food or a substance in a food with a disease or health-related condition. The FDA authorizes health claims
Clinical Observations
assessment by evaluating the characteristics of well-being that can be seen in a physical exam. Nonspecific, clinical observations can provide clues to nutrient deficiency or excess that can be confirmed or ruled out by biochemical testing
Biochemical Assessment
assessment by measuring a nutrient or its metabolite in one or more body fluids, such as blood and urine, or in feces. Also called laboratory assessment
Which is not a part of the DRIs? a. RDA b. Exchange Lists c. EAR d. Tolerable Upper Limits
b. Exchange Lists
ChooseMyPlate/MyPyramid was designed to be for a. people over the age of 50 b. a personalized approach to eating healthy c. anyone who consumes 2,000 kcal/day or more d. people who do not have Internet access
b. a personalized approach to eating healthy
The Food and Drug Administration would be responsible for the safety and proper labeling of the following groups of foods EXCEPT a. dried beans and peas b. fresh poultry c. canned fruit and vegetables d. frozen products that are labeled organic
b. fresh poultry
All of the following are dietary evaluation methods EXCEPT a. diet history b. food record c. nutrient indicator d. food frequency questionnaires
c. nutrient indicator
Food Groups
categories of similar foods, such as fruits or vegetables
ChooseMyPlate/MyPyramid was based on a. the Food Guide Pyramid b. Dietary Reference Intakes c. the 2010 Dietary Guideline for American d. both B and C
d. both B and C
The term moderation as part of menu planning means a. selecting a variety of foods at each meal b. choosing foods that are high in kilocalories only at one meal c. planning a diet that emphasizes plant foods d. not having too much or too little of any one type of food in the diet
d. not having too much or too little of any one type of food in the diet
When comparing labels to select the most healthful food products, it is important to determine the a. DRIs that were used as standards for the products b. state or country where the products were manufactured c. net weight of the products d. serving size of the products
d. serving size of the products
Lean / Extra Lean
describes the fat content of meal and main dish products, seafood, and game meat products
Weighed Food Records
detailed food records obtained by weighing foods before eating and then weighing leftovers to determine the exact amount consumed
Food Records
detailed information about day-to-day eating habits; typically includes all foods and beverages consumed for a defined period, usually three to seven consecutive days
Estimated Energy Requirement (EER)
dietary energy intake that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health
Calorie-Free
fewer than 5 calories per serving
Low
food can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Synonyms include little, few, and low source of
Good Source
food contains 10% to 19% of the Daily Value for a particular nutrient in one serving
Free
food contains no amount (or trivial or "physiologically inconsequential" amounts). May be used with one or more of the following: fat, saturated fat, cholesterol, sodium, sugar, and calories. Synonyms include without, no, and zero
Percent Fat-Free
food must be a low-fat or a fat-free product. In addition, the claim must reflect accurately the amount of nonfat ingredients in 100 grams of food
High
food that contains 20 percent or more of the Daily Value for a particular nutrient in a serving
Fresh
food that is raw, has never been frozen or heated, and contains no preservatives. Fresh frozen, frozen fresh, and freshly frozen can be used for foods that are quickly frozen while still fresh. Blanched foods can also be called fresh
Less
food, whether altered or not, contains 25% less of a nutrient or of calories than the reference food. Fewer in an acceptable synonym
Canada's Guidelines for Healthy Eating
key messages that are based on the 1990 Nutrition Recommendations for Canadians and that provide positive, action-oriented, scientifically accurate eating advice to Canadians
Food Label
labels required by law on virtually all packaged foods and have five requirements: (1) a statement of identity; (2) the net contents (by weight, volume, or measure) of the package; (3) the name and address of the manufacturer, packer, or distributor; (4) a list of ingredients; and (5) nutrition information
Fat-Free
less than 0.5 grams of fat per serving
Saturated Fat-Free
less than 0.5 grams of saturated fat per serving, and less than 0.5 grams of trans fatty acids per serving
Sugar-Free
less than 0.5 grams of sugar per serving
Lean
less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams
Cholesterol-Free
less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving
Extra Lean
less than 5 grams of fat, less the 2 milligrams of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams
Sodium-Free
less than 5 milligrams of sodium per serving
Exchange Lists
lists of foods that in specified portions provide equivalent amounts of carbohydrates, fats, protein, and energy. Any food in an Exchange List can be substituted for any other without markedly affecting macronutrient intake
Nutrition Assessment
measurement of the nutritional health of the body. It may include anthropometric measurements, biochemical tests, clinical observations, and dietary intake, as well as medical histories and socioeconomic factors
Anthropometric Measurements
measurements of the physical characteristics of the body, such as height, weight, head circumference, girth, and skin-fold measurements. Anthropometric measurements are particularly useful in evaluating the growth of infants, children, and adolescents and in determining body composition
Reduced
nutritionally altered product containing at least 25% less of a nutrient or of calories than the regular or reference product. A "reduced" claim cannot be used if the reference product already meets the requirement for "low"
Undernutrition
poor health resulting from depletion of nutrients caused by inadequate nutrient intake over time. It is now most often associated with poverty, alcoholism, and some types of eating disorders
Acceptable Macronutrient Distribution Ranges (AMDRs)
range of intakes for a particular energy source that are associated with reduced risk of chronic disease while providing adequate intake of essential nutrients
Eating Well with Canada's Food Guide
recommendations to help Canadians to select foods to meet energy and nutrient needs while reducing the risk of chronic disease. The food guide is based on the Nutrition Recommendations for Canadians and Canada's Guidelines for Healthy Eating and is a key nutrition education tool for Canadians age 4 years and older
Fortify
refers to the addition of vitamins and minerals that were not originally present in the food
Dietary Standards
set of values for recommended intake of nutrients
Dietary Guidelines for Americans, 2010
the Dietary Guidelines for Americans are the foundation of federal nutrition policy and are developed by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS). These science-based guidelines are intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism
Food and Drug Administration (FDA)
the federal agency responsible for ensuring that foods sold in the United States (except for eggs, poultry, and meat, which are monitored by the USDA) are safe, wholesome, and labeled properly. The FDA sets standards for the composition of some foods, inspects food plants, and monitors imported foods. The FDA is an agency of the Department of Health and Human Services (DHHS)
U.S. Department of Agriculture (USDA)
the government agency that monitors the production of eggs, poultry, and meat for adherence to standards of quality and wholesomeness. The USDA also provides public nutrition education, performs nutrition research, and administered the WIC program
Estimated Average Requirement (EAR)
the intake value that meets the estimated nutrient needs of 50% of individuals in a specific life-stage and gender group
Overnutrition
the long-term consumption of an excess of nutrients. The most common type of Overnutrition in the United States results from the regular consumption of excess calories, fats, saturated fats, and cholesterol
Requirement
the lowest continuing intake level of a nutrient that prevents deficiency in an individual
Tolerable Upper Intake Levels (ULs)
the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed
Recommended Dietary Allowances (RDAs)
the nutrient intake levels that meet the nutrient needs of almost all (97% to 98%) individuals in a life-stage and gender group
Adequate Intake
the nutrient intake that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate or normal circulating nutrient values) in a specific population or subgroup. AI is used when there is insufficient scientific evidence to establish an EAR
U.S. Department of Health and Human Services (DHHS)
the principle federal agency responsible for protecting the health of all Americans and providing essential human services. The agency is especially concerned with those Americans who are less able to help themselves
Implied Claims
these are prohibited when they wrongfully imply that a food contains or does not contain a meaningful level of nutrient
Nutrient Content Claims
these claims describe the level of nutrient or dietary substance in the product, using terms such as good source, high, and free
Structure/Function Claims
these statements may claim a benefit related to a nutrient-deficiency disease (e.g., vitamin C prevents scurvy) or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans (e.g., calcium helps build strong bones)
Light
this description can have two meanings: 1.) a nutritionally altered product contains 1/3 fewer calories or ½ the fat of the reference food. If the reference food derives 50% or more of its calories from fat, the reduction must be 50% of the fat. 2.) the sodium content of a low-calorie, low-fat food has been reduced by 50%
Enrich
to add vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products
Low-Sodium
140 milligrams or less per serving
Low-Cholesterol
20 milligrams or less and 2 grams or less of saturated fat per serving
Low-Fat
3 grams or less per serving
Very Low Sodium
35 milligrams or less per serving
Low-Calorie
40 calories or less per serving
What are the recommended amounts for each food group of MyPlate for a 2,000-calorie diet?
6 oz. of grains, 2 ½ cups of vegetables, 2 cups of fruit, 3 cups of milk, 5 ½ oz. of meat and beans, 6 tsp. of oils, and 267 kilocalories of empty calories allowed.
List and define four main Dietary Reference Intake categories.
Estimated Average Requirements (EAR) - the intake value that meets the estimated nutrient needs of 50% of individuals in a specific life-stage and gender group; Recommended Dietary Allowance (RDA) the nutrient intake levels that meet the nutrient needs of almost all (97% to 98%) individuals in a life-stage and gender group; Adequate Intake (AI) the nutrient intake that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate or normal circulating nutrient values) in a specific population or subgroup, and Tolerable Upper Intake Levels (UL) the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed
The _____ is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients.
Food and Nutrition Board
Any statement that associates a food or substance in a food with a disease or health-related condition is a _____. The _____ authorizes these.
Health Claim; FDA
_____ describes the level of nutrient or dietary substance in a product, using terms such as good source, high, and free.
Nutrient Content Claims
ABCDs of Nutrition Assessment
Nutrition Assessment Components: anthropometric measurements, biochemical tests, clinical observations, and dietary intake
_____ are a portion of the food label that states the content of selected nutrients in a food in a standard way prescribed by the Food and Drug Administration (FDA). By law, these must appear on nearly all packaged food products in the United States.
Nutrition Facts
The _____ is an amendment to the Food, Drug and Cosmetic Act of 1938. It made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994.
Nutrition Labeling and Education Act (NLEA)
