Ch 2 A Closer Look: Differences Among the Nutrition Standards and Guidelines and When to Use Them - Attempt 2
A nutrition facts label can be found on the packaging of most food items. The label describes the nutritional composition of the food. In the United States, federal law requires that the amounts of certain nutrients be given, though manufacturers sometimes add additional information. Consider the following minimal nutrition facts label describing the nutritional composition of butter. Nutrition Facts for Butter (1 Tbsp) Calories99Calories from Fat 99% Daily Value*Total Fat11 g17%Saturated Fat 7 g35%Cholesterol30 mg10%Sodium2 mg0%Total Carbohydrate0 g0%Fiber 0 g0%Sugars 0 gProtein0 gVitamin A 7%• Vitamin C 0%Calcium 0%• Iron 0%* Percent Daily Values are calculated based on a 2,000 calorie diet. Based on the label, is this food . . .
a source of amino acids? No a source of fatty acids? Yes a source of fuel molecules that supply energy? Yes
Based on the label, _____ is the most abundant macronutrient in butter. sugar protein fat
fat
The Dietary Guidelines for Americans were developed by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) to provide evidence-based nutrition information to improve the health of Americans. The USDA Food Patterns can be used to design healthy eating habits. The visual representation of these food patterns is called MyPlate. Select the food item that is an example of each food group.
Fruits - Oranges Vegetables - Peppers Protein - Beans Grains - Brown rice Dairy - Cheese
Federal regulations require that five primary components of information be included on food labels. Identify each of the components of the food label below by selecting the correct dropdown for each.
A - Statement of identity B - Nutrition information C - Net contents of package D - Ingredients list E - Name and address of food manufacturer, packer, or distributor
Which of the following represents information that a manufacturer can choose to put on their food label? The amount of saturated fat The common name of the product A picture of what the food looks like once prepared
A picture of what the food looks like once prepared
The Dietary Reference Intakes (DRIs) are a set of nutrition recommendations for healthy people in the United States and Canada aimed at reducing the risk of chronic disease and promoting optimal health. The DRIs for most nutrients consist of four main values. The energy-containing nutrients use different standards, including two main values. Match the DRI that corresponds with the definition given below. (Note: Each DRI can be used only once.) - The average daily intake level that meets the needs of 50% of the people in a group - The average nutrient intake level that meets the needs of almost all healthy individuals in a particular group - When there is not sufficient evidence to establish RDA, that is used instead - There is an increased risk of an adverse health effect when nutrient intakes exceed this value - When all other factors are the same, this intake level will be higher in active than inactive people - The reference intake that has an upper and lower boundary. Consuming nutrients above or below these boundaries could increase risk of disease
Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI) Tolerable Upper Intake Level (UL) Estimated Energy Requirement (EER) Acceptable Macronutrient Distribution Range (AMDR)
Which component can be used if you want to contact the company for some reason? The net contents of the package The statement of identity The name and address of the food manufacturer, packer, or distributor
The name and address of the food manufacturer, packer, or distributor