Chapter 1 Nutrition

nutrient density.

A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of: Answer kcalorie control. nutrient density. variety. essential nutrients.

Baked beans

According to the USDA Food Groups and Subgroups, which of the following fruits/vegetables should be limited? Answer Carrots Avocados Baked beans Potatoes

it does not contribute to the body's growth or repair.

Alcohol is not a nutrient because: Answer the body derives no energy from it. it is organic. it is converted to body fat. it does not contribute to the body's growth or repair.

descending order of predominance by weight.

Food labels list ingredients in: Answer alphabetical order. ascending order of predominance by weight. descending order of predominance by weight. the manufacturer's order of preference.

vitamins and minerals.

In a food group plan such as the USDA Food Patterns, foods within a given food group provide similar amounts of: Answer energy. proteins and fibers. vitamins and minerals. carbohydrates and fats.

carbohydrates, fats, and proteins.

The energy-yielding nutrients are: Answer fats, minerals, and water. minerals, proteins, and vitamins. carbohydrates, fats, and vitamins. carbohydrates, fats, and proteins.

minerals and water.

The inorganic nutrients are: Answer proteins and fats. vitamins and minerals. minerals and water. vitamins and proteins.

Daily Minimum Requirements (DMR).

The nutrient standards in use today include all of the following except: Answer Recommended Dietary Allowances (RDA). Adequate Intakes (AI). Daily Minimum Requirements (DMR). Tolerable Upper Intake Levels (UL).

ethnic heritage or regional cuisine.

When people eat the foods typical of their families or geographic area, their choices are influenced by: Answer occupation. nutrition. emotional state. ethnic heritage or regional cuisine.

Shift to healthier food and beverage choices.

Which of the following is consistent with the Dietary Guidelines for Americans? Answer Limit intakes of fruits, vegetables, and whole grains. Shift to healthier food and beverage choices. Choose a diet with plenty of whole-milk products. Eat an abundance of foods to ensure nutrient adequacy.

food group plan

a diet-planning tool that sorts foods into groups based on nutrient content and then specifies that people should eat certain amounts of food from each group.

calories

a measure of heat energy. Food energy is measured in kilocalories (1000 calories equal 1 kilocalorie), abbreviated kcalories or kcal. One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water . The scientific use of the term kcalorie is the same as the popular use of the term calorie.

energy density

a measure of the energy a food provides relative to the amount of food (kcalories per gram).

nutrient density

a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density.

Healthy People

a national public health initiative under the jurisdiction of the U.S. Department of Health and Human Services (DHHS) that identifies the most significant preventable threats to health and focuses efforts toward eliminating them.

Dietary Reference Intakes (DRI)

a set of values for the dietary nutrient intakes of healthy people in the United States and Canada. These values are used for planning and assessing diets.

Recommended Dietary Allowances (RDA)

a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals.

Tolerable Upper Intake Levels (UL)

a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above the UL, the potential risk of adverse health effects increases.

Adequate Intakes (AI)

a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA.

aerobic physical activity

activity in which the body's large muscles move in a rhythmic manner for a sustained period of time. Aerobic activity, also called endurance activity, improves cardiorespiratory fitness. Brisk walking, running, swimming, and bicycling are examples.

nutritionist

all registered dietitians are nutritionists, but not all nutritionists are registered dietitians. Some state licensing boards set specific qualifications for holding the title. For states that regulate this title, the definition varies from state to state. To obtain some "nutritionist" credentials requires little more than a payment.

registered dietitians (RDs)

an alternative term for an RDN.

cultural competence

an awareness and acceptance of one's own and others' cultures, combined with the skills needed to interact effectively with people of diverse cultures.

malnutrition

any condition caused by deficient or excess energy or nutrient intake or by an imbalance of nutrients.

bioactive food components

compounds in foods (either nutrients or phytochemicals) that alter physiological processes in the body.

phytochemicals

compounds in plants that confer color, taste, and other characteristics. Some phytochemicals are bioactive food components in functional foods. Nutrition in Practice 8 provides details.

eating pattern

customary intake of foods and beverages over time.

chronic diseases

diseases characterized by slow progression, long duration, and degeneration of body organs due in part to such personal lifestyle elements as poor food choices, smoking, alcohol use, and lack of physical activity.

solid fats

fats that are not usually liquid at room temperature; commonly found in most foods derived from animals and vegetable oils that have been hydrogenated. Solid fats typically contain more saturated and trans fats than most oils.

Registered dietitian nutritionists (RDNs)

food and nutrition experts who have earned a minimum of a bachelor's degree from an accredited university or college after completing a program of coursework approved by the Academy of Nutrition and Dietetics (or Dietitians of Canada); also called registered dietitians (RDs). The dietitians must serve in an approved, supervised internship or coordinated program to practice the necessary skills, pass the registration examination, and maintain competency through continuing education. Many states require licensing for practicing dietitians. Licensed dietitians (LDs) have met all state requirements to offer nutrition advice.

ethnic diets

foodways and cuisines typical of national origins, races, cultural heritages, or geographic locations.

organic

in chemistry, substances or molecules containing carbon-carbon bonds or carbon-hydrogen bonds. The four organic nutrients are carbohydrate, fat, protein, and vitamins.

deficient

in regard to nutrient intake, describes the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms.

empty kcalories

kcalories provided by added sugars and solid fats with few or no other nutrients.

kcalorie (energy) control

management of food energy intake.

inorganic

not containing carbon or pertaining to living organisms. The two classes of nutrients that are inorganic are minerals and water.

essential nutrients

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantities to meet physiological needs.

overnutrition

overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease; a form of malnutrition.

dietetic technicians

persons who have completed a minimum of an associate's degree from an accredited college or university and an approved dietetic technician program. A dietetic technician, registered (DTR) has also passed a national examination and maintains registration through continuing professional education.

vigorous-intensity physical activity

physical activity that requires a large increase in breathing and/or heart rate and expends more than 7 kcalories per minute. Walking at a very brisk pace (>4.5 miles per hour) or running at a pace of at least 5 miles per hour are examples.

moderate-intensity physical activity

physical activity that requires some increase in breathing and/or heart rate and expends 3.5 to 7 kcalories per minute. Walking at a speed of 3 to 4.5 miles per hour (about 15 to 20 minutes to walk one mile) is an example.

Legumes

plants of the bean and pea family with seeds that are rich in protein compared with other plant-derived foods.

Acceptable Macronutrient Distribution Ranges (AMDR)

ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

nutrient profiling

ranking foods based on their nutrient composition.

Daily Values

reference values developed by the FDA specifically for use on food labels.

nutrient claims

statements that characterize the quantity of a nutrient in a food.

Health claims

statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition.

Structure-function claims

statements that describe how a product may affect a structure or function of the body; for example, "calcium builds strong bones." Structure-function claims do not require FDA authorization.

nutrients

substances obtained from food and used in the body to provide energy and structural materials and to serve as regulating agents to promote growth, maintenance, and repair. Nutrients may also reduce the risks of some diseases.

added sugars

sugars, syrups, and other kcaloric sweeteners that are added to foods during processing or preparation or at the table. Added sugars do not include the naturally occurring sugars found in fruits and milk products.

USDA Food Patterns

the USDA's food group plan for ensuring dietary adequacy that assigns foods to five major food groups.

dietetics

the application of nutrition principles to achieve and maintain optimal human health.

Estimated Average Requirements (EAR)

the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group; used in nutrition research and policymaking and as the basis on which RDA values are set.

adequacy

the characteristic of a diet that provides all the essential nutrients, fiber, and energy necessary to maintain health and body weight.

fitness

the characteristics that enable the body to perform physical activity; more broadly, the ability to meet routine physical demands with enough reserve energy to rise to a physical challenge; the body's ability to withstand stress of all kinds.

balance

the dietary characteristic of providing foods in proportion to one another and in proportion to the body's needs.

Estimated Energy Requirement (EER)

the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health.

foodways

the eating habits and culinary practices of a people, region, or historical period.

requirement

the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy.

energy-yielding nutrients

the nutrients that break down to yield energy the body can use. The three energy-yielding nutrients are carbohydrate, protein, and fat.

Academy of Nutrition and Dietetics

the professional organization of dietitians in the United States; formerly the Academy of Nutrition and Dietetics. The Canadian equivalent is Dietitians of Canada, which operates similarly.

moderation

the provision of enough, but not too much, of a substance.

portion sizes

the quantity of food served or eaten at one meal or snack; not a standard amount.

nutrition

the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. A broader definition includes the study of the environment and of human behavior as it relates to these processes.

undernutrition

underconsumption of food energy or nutrients severe enough to cause disease or increased susceptibility to disease; a form of malnutrition.

variety

variety consumption of a wide selection of foods within and among the major food groups (the opposite of monotony).

functional foods

whole, fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels.