Chapter 3: Planning Nutritious Diets
difference between a health claim and a structure/function claim
- A health claim describes the relationship between a food, food ingredient, or dietary supplement and the reduced risk of a nutrition-related condition. - A structure/function claim describes the role a nutrient or dietary supplement plays in maintaining a structure, such as bone, or promoting a normal function, such as digestion.
how dietitians, pharmaceutical companies, and the FDA use nutrient standards
- Pharmaceutical companies refer to DRIs when developing formulas that repack breast milk for infants and special formula who cannot regular foods. - FDA uses RDAs to develop a set of standards called DVs for comparing the nutritional contents of similar foods. - Dietitians refer to DRIs as standards for planning nutritious diets for groups of people and evaluating the nutritional adequacy of a population's diet.
2300 mg
A healthy Asian-American male who is 23 years of age should reduce his sodium intake to less than ______ per day.
Cakes, cookies, pastries, doughnuts, sweetened soft drinks, sports drinks, fruit drinks, cheese, pizza, and ice cream
According to the USDA, which foods supply most of the empty calories in Americans' diet?
One cup of dried apricot equals to two cups of fresh apricots
According to the information in this section of Chapter 3, how many cups of dried apricots are nutritionally equivalent to 2 cups of fresh apricot?
1500
An African-American should limit his or her sodium intake to ----mg per day.
difference between an RDA and an AI
Because of the insufficient information on determination of human requirements, nutrition scientists are unable to develop RDAs for nutrients. Therefore, until such information becomes available, scientists set Adequate Intake (AIs).
300
Consume les than ----mg of cholesterol per day
10
Consume less than ----% of total calories from saturated fat.
determine its EAR --> add a "margin of safety" amount to the EAR.
Describe how scientists establish the RDA for a nutrient.
The Exchange System is used for the diabetic population of the US.
Describe how the Exchange System differs from MyPlate.
The FDA requires food manufacturers to use a special format called the Nutrition Facts panel to display information about the energy and nutrient contents of products. They also prevent companies from giving false information about a product. All manufacturers have to submit any claim to the FDA within 30 days on putting it on the shelf.
Discuss the role of the FDA in protecting consumers from false nutrition and health claims on food and dietary supplement labels.
"SuperTracker" is used to develop nutritionally adequate daily food plans, which in turn can be used for determining the energy and nutrient contents of their favorite recipes.
Explain how to use MyPlate to evaluate the nutritional adequacy of an individual's daily food choices.
You can compare the DV's with the solid fat, cholesterol, and sodium content of the food. These nutrients have a negative effect on your health. Consuming less of these promotes better health and less chance of heart disease.
Explain how you can use nutritional information provided on food and dietary supplement labels to become a more careful consumer.
Fresh fruits and vegetables, as well as most restaurant meals, do not have labels or menus with information about %DVs per serving.
Identify at least one limitation of using %DVs to determine your nutrient intakes.
Cream and coconut oil
Identify at least two foods that are classified as solid fat.
National Nutrient Database for Standard Reference MyPlate.gov
Identify at least two reliable sources of information about the energy and nutrient contents of foods and beverages.
- make at least half of your grains foods whole grains. - vary vegetable choices - focus on fruit - consume sources of calcium - choose lean protein sources
List 4 tips for "building a better plate," according to MyPlate.
Pasta, noodles, and flour tortilla
List at least 3 foods that are generally classified as grain products.
Milk, Cheese, Yogurt, and Soy Products
List at least 4 foods that are generally classified as dairy products.
Because eggs and nuts are protein-rich, they are classified as meat.
Most dietary guides classify eggs and nuts with meat. Why?
B-12
People over the age of 50 should be concerned about their intake of which vitamin?
oils
Replace solid fats with _____.
EER vs. EAR/AI
The Estimated Energy Requirement calculates the energy that an average person need to be healthy, whereas an RDA or an AI takes in the minimum nutrients needed for a person to survive.
MyPlate
USDA's interactive internet dietary and menu planning guide
- maintain caloric balance over time to achieve and sustain a healthy weight. - focus on consuming nutrient dense foods and beverages.
What are the two overarching concepts of the Dietary Guidelines?
50%
What percentage of your intake of grains foods should be whole grains?
potassium, dietary fiber, calcium, vitamin D
Which nutrients are "of concern" in the American diet?
Beans, eggs, nuts, and seeds are included with this group because these protein-rich foods can substitute for meats.
Why are dry beans often classified with meat?
Vitamin C and Folic Acid
Women who are capable of becoming pregnant should be concerned about their intake of which two nutrients?
Nutrition Facts Panel
a special type of food label that includes information about the nutrient and caloric content of food on a per serving basis
fortification
addition of any nutrient to food
enrichment
addition of specific amounts of iron and certain B vitamins to cereal grain products
Estimated Average Requirement (EAR)
amount of a nutrient that meets the needs of 50% of healthy people in a life stage/sex group
Estimated Energy Requirement (EER)
average daily energy intake that meets the needs of a healthy person maintaining his or her weight
empty calorie allowance
daily amount of energy remaining after a person consumes recommended amounts of foods that contain little or no solid fats and added sugars from the major food groups
Adequate Intakes (AIs)
dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present
Nutrient fortification can used any other nutrients to a certain, whereas enrichment is a specific nutrient added to a cereal grain product.
difference between nutrient fortification and nutrient enrichment
solid fats
fats that are fairly hard at room temperature
organic foods
foods produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation
Food and Nutrition Board (FNB)
group of nutrition scientists who develop DRIs
Acceptable Macronutrient Distribution Ranges (AMDRs)
macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases.
Exchange System
method of classifying foods into lists based on macronutrient composition.
Daily Value (DV)
set of nutrient intake standards developed for labeling purposes
requirement
smallest amount of a nutrient that maintains a defined level of nutritional health
Tolerable Upper Intake Level (Upper Level or UL)
standard representing the highest average amount of a nutrient that's unlikely to be harmful when consumed daily
Recommended Dietary Allowance (RDA)
standards for recommending daily intakes of several nutrients
Dietary Reference Intakes (DRIs)
various energy and nutrient intake standards for Americans
