nutrition chapter 2

what food labels must include

-common name of product -name and adress of manufacturer -net contents (weight and measure) -nutrient facts panel -ingredients -essential warnings -DONT need vitamins and minerals

healthy eating:

-variety of vegetables, fruit, grains, protien, fat free milk

dietary guidelines

1- follow a healthy eating pattern 2-variety 3-limit calories from added sugars, fat, and reduce sodium intake 4-shift to healthier food and beverages 5-support healthy eating patterns for all

fruits

2 cups

vegatable

2.5 cups

milk

3 cups

protien foods

5.5 oz

grains

6 oz

oils

6 tablespoons

health claims

FDA approved food label statements that link food constituents with disease or health related conditions. examples "soluble fiber from daily oatmeal in a low diet in saturated fat and trans fat may reduce the risk of heart disease"

nutrient claims

FDA-approved food label statements that describe the nutrient levels in food. Examples "fat free" "less sodium"

food group plan

a diet planning tool that sorts food into groups based on their nutrient content and then specifies that people should eat certain minimum numbers of servings of foods from each group

balance study

a lab study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured. balance studies are valid only for nutrients like calcium that do not change while they are in the body

dietary reference intakes (DRI)

a set of five lists of values for measuring the nutrient intakes of healthy people in the U.S. the lists are an estimated average requirement (EAR), recommended dietary allowances (RDA), adequate intakes (AI), acceptable macro nutrient distribution ranges (AMDR)

dietary guidelines

adress problems of over and undernutrition

shortfall of nutrients:

all vitamins, iron, calcium, magnesium, fiber

empty calories

calories provided by added sugars and solid fats with no nutrients. ex- alcohol, starches

antioxident

compounds that protect other compounds from damaging chemical reactions involving oxygen by themselves reacting with oxygen.

the food lists for...

diabetes group foods that are similair in carbs, fat and protien to facilitate control of energy nutrient and calorie consumption and can also control weight management

solid fats

fats that are high in saturated fat and usually not liquid at room temperature. ex- butter, beef fat, chicken fat, coconut oil

the nutrient percentages of daily values (% daily value) are

for single serving of food, they are based on the daily values set for 2,000 calorie diet

food groups:

fruit, vegetables (red and orange, dark green), grains (whole, refined) , protiens (meat, fish, nuts) milk, oil

what does the USDA divide foods into food groups by

key nutrient contents

the U.S

lacks many key nutrients such as vegetables, fruits and milk

structure-function claims

legal but largely unregulated statements permitted on labels of food and dietary supplements, describing the effect of a substance on the structure or function of the body, but that omit references to diseases. Example "supports immunity and digestive health"

photoestrogen

mimic the hormone estrogen

the FDA is now doing what?

new food labels that will reflect up to date information and reflect better portions

rda

nutrient intake goals for individuals, the average daily nutrient level that meets the needs of healthy people in particular ages and life stanges and gender- RECOMMENDED INTAKES

AI

nutrient intake goals. reccomended average daily nutrient intake level based on intakes of healthy people set when scientific data are insufficient to allow to establishment of an RDA value- RECOMMENDED INTAKES

daily values

nutrient standards used on food labels at grocery stores. based on nutruent reccomendations for a general 2,000-calorie diet.

nutrition facts

on the food label, the panel of nutrition information required to appear on almost every packaged food. Grocers may also provide the information for fresh produce. meats, poultry and seafood

genistein

photoestrogen that mimics and blocks the action of estrogen in the body

organosulfur compounds

phytochemicals containing sulfur. have pungent flavors

over consumed foods:

saturated fat, sodium, added sugars

bad eating:

saturated fats, added sugars, and sodium

the dri intake recommendations are set by..

scientific data

what should be limited

solid fats, added sugar, and alcohol

USDA eating patterns does what

specifys the amounts of food needed from each food group to create a healthful diet for a given number of calories and different types of people (old vs young, men vs women)

front of package icons...

speed consumers comprehension of nutrient calories

estimated energy requirement (EER)

teh average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of physical activity consistent with good health

what can people use online to help eat?

the USDA myplate organization. THEY ARE FLEXIBLE WITH SPECIFIC PEOPLE EATING PATTERNS LIKE SWAPPING MILK FOR ANOTHER DAIRY PRODUCT

requirement

the amount of a nutrient that will just prevent the development of specific deficiency signs, distinguished from the DRI recommended intake value, which is a generous allowance with a margin of safety

EAR

the average daily nutrient intake estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group, is used in nutrition research and policy making and is the basis upon which RDA values are set. NUTRITION RESEARCH AND POLICY

UL

the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all people. SAFETY

what are daily values used for?

to enable consumers to compare the nutrient values of foods

DRI'S are..

up to date, optimal, safe nutrient intakes for healthy people.. but different for every different type of person

AMDR

values for carbs, fat and protien expressed as percentages of total daily calories intake, ranges of intakes set for the energy-yielding nutrients that are sufficient to provide adequate total energy and nutrients- CALORIE PERCENTAGES RANGES

DRI lists

RDA-recommended dietary allowances AI- adequate intake UL- tolerable upper intake levels EAR- estimated average requirments AMDR- acceptable macro nutrient distribution ranges