Nutrition Chapter 3 Terms and Questions

The Vegetable group ________ cups of leafy greens is equivalent to one standard serving.

2 cups

Alternative food Pyramids from the Food Guide Pyramid are based on? A> Culture B. Ethnicity C. Age D. Gender

A and B

Traditional Asian Foods generally feature large amounts of______________________. A. rice or noodles B. vegetables C. fruit and dairy D. meat and fish

A and B

A structure function claim ___________ state that a nutrient food or dietary supplement can be used to prevent or treat a serious health condition? A> Can B. Cannot

B. Cannot

_____________________ ___________________ are the set of nutrient intake standards developed for labeling purposes. DV's are more simplified and practical set of nutrient standards.(compared to the RDA's)

Daily Values

How does EER differ from EAR?

EAR is the estimated average requirement which is the amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life stage/sex group. The EER the estimated energy requirement is the average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight.

__________________ Calorie foods are ones that are high in solid fats and or added sugars. They provide calories but few to no nutrients. Some examples are cookies, cake, sodas, pizza and candy.

Empty

The _____________ system is a valuble tool used to estimate the energy, protein, cabs, and fat content of foods.

Exchange

True or False: The estimated energy requirements is based on the needs of healthy individuals?

True

______________ _________________ or Tolerable Upper Intake Level is the highest amount of a nutrient that is unlikelly to harm most people when the amount is consumed daily.

Upper Level

list at least three foods that are generally classified as grain products:

Wheat Rice oats

Nutrition Facts panel

nutrition information about a food's nutrient contents that is displayed in a specific format on the food's package

The phases of classifying food servings in a recipe?

1. Determine ingredients 2. Classify ingredients into food groups 3. judge amounts of foods using familiar objects 4. Determine what the recipe provides

By maintaining optimal levels of stored nutrients, a person may be able to avoid or delay developing a (n): A. chronic disease B. infection C. deficiency disorder

A and C

Example of SOul Foods are _________________---? a. black eyed peas B. stir fry C. Burritos D. Sweet Potato Pie

A and D

The Food and Nutrition Boards (FNB)

A group of scientists who develop DRI's

Daily Values

A set of nutrient intake standards developed for labeling purposes.

What is the difference between a HEALTH CLAIM and a STRUCTURE FUNCTION CLAIM. What is a NUTRIENT CONTENT CLAIM? Give an example of each:

A structure function claim describes the roles of a nutrient or dietary supplement plays in maintaining a stuructue such as a bone or promoting a normal bodily function such as digestion. "calcium builds strong bones"

Dietary Reference Intakes (DRI)

Are a set of energy and nutrient intake standards that can be used as references when making dietary recommendations.

Adequate Intakes

Are dietary recommendations that assume a populations average daily nutrient intakes are adequate because no deficiency diseases are present.

_____________ __________________ systems are a variety of methods that evaluate the nutritional value of foods and display this information to consumers.

Food Rating Systems

which food groups are emphasized in Latin American Diet Pyramid

Fruits, Vegies, Grains.. Fish and Sea FOod Poultry, Eggs, Cheese Meats and sweets

_________________ ______________ foods are foods that are produced without the use of antibiotics and hormones, synthetic fertilzers and pesticides, genetic improvments or ionizing radiation.

Organically produced foods

What is the Difference between an RDA and an AI:

RDA also known as the Recommended Dietary ALlowances are the standards for recommended daily intakes of several nutrients. AI are Adequate Intakes which is a dieatary recommendation that assume a populations average daily nutrient intakes are adequate because no deficiency disease are present.

Recommended Dietary Allowances

Standards for recommended daily intakes of several nutrients. Vitamin C is an example of RDA:

Estimated Average Requirement

The amount of a nutrient that should meet the needs of 50% OF HEALTHY people who are in a particular life stage/sex group. An example of EAR: Vitamin C, 75 mg day for males 60 mg a day for females

Estimated Energy Requirment

The average daily energy intake that meets the needs of a healthy person who is maintaining his or her body weight.

Describe how the exchange system differs from Myplate?

The exchange system is a tool for estimating the energy, protein, carbs, and fat contents of food. While Myplate is the USDA's interactive internet dietary and menu planning guide.

Native American Indians Diet

Wild vegetation fish and game for food.

Dietary Guidance System

a food guide that translates the DRI's and evidence based information concerning the effects of certain foods and food components on health into dietary recommendations.

Table 3.15 100 % Organic: = Organic = Made with organic Ingredients:=

a. 100% organic ingredients including processing aids B. contains atleast 95% organic ingredients remaining 5% are on USDA list of allowed ingredients C. Contains 70-955 organic ingredients:

Hispanics

corn beans chili peppers, alvocados, papayas and pineabples;

The Exchange System

is a tool for estimating the energy, protein, carbs, and fat contents of foods.

Asian Diet

large amounts of vegetables rice or noodles combined with small amounts of meat, fish, or shell fish

The standard serving size in the fruit gorup is equivalent to ___ cup fruit or fruit juice and _____ cup of dried fruit.

1 and >5

The typical american diet of those 2 years and older does not provide enough? A. fruits B. Dairy C. meat D. vegetables

A, B, D

A (n) ___________________ is the amount of the nutrient that should meet 50% of the healthy people who are in a particular life stage or gender group. A. EAR b. AMDR C. RDA D. UL

A. EAR

Foods that are produced without the use of antibiotics, hormones, synthetic fertilizers or pesticides are called? A. Organic Foods B. Natural Foods C. Macrobiotic Foods

A. Organic Foods

Increase physical ______________ and reduce the time spent in _____________ behaviors in order to balance calories to manage weight.

Activity, Sedentary:

Hypertension

Chornically elevated blood pressure

Since the Pima Indians have adopted a more western diet , obesity and type 2 diabetes are ___________________. A. less common B. More Common C. Unchanged

B. More common

The general requirements that must be met before a health claim can be made for a food product include which of the following? A. A food must be a good source of sat and trans fat but low in sodium and cholestorol. B. The food must be a good source of fiber, protein, vitamin A, calcium or Iron. C. A single serving of the food product cannot contain more than 13 grams of fat, 4 grams of sat fat, 60 mg cholestorol or 480 mg sodium.

B. and C.

List the four factors that influence a persons nutrient requirements.

Lifestyle Age Sex General Health Status or use of medications.

List atleast four foods that are generally classified as dairy foods.

Milk Cheese Yogurt

What is MyPlate?

My Plate is the USDA's interactive internet dietary and menu planning guide.

Organically Produced Foods

foods that are produced without the use of antiobiotics, hormones, synthetic fertilizers and pesticides, genetic improvements or ionizing radiation.

Fortification

Addition of nutrients to any foods

Know the AMDRS for Carbohydrates, Proteins and FATS:

Carbs = 45-65 Fat 20-35 Protein: 10-35

What is the maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage? A. Tolerable Upper Intake Level B. Recommended Dietary allowance C. Tolerable Dietary intake D. tolerable recommended allowance

A. Tolerable Upper Intake Level

Solid Fats

Solid fats are fats that are fairly hard at room temp.

Grains

include products from wheat, rice, and oats. pasta, bread, and flour tortillas.

The purpose and framework of the Exchange System includes which of the following? A. The tool provides a manageable framework especiallly for treatment of diabetics. B. This tool categorizes foods into carbs, meats, and fats. C. This tool provides a manageable framework for designing diets. D. The exchange system organizes foods based on their alcoholic and waste contents.

A. B. C. are all correct.

The recommended dietary allowances are standards for recommended daily intakes of A. Trace minerals B. deficient nutrients C. several nutrients D. calories

C. Several Nutrients.

Which of the following information is required to be on the new Nutrition label? A. Vitamin A b. Vitamin C C. Calories from fat D. Vitamin D E. Added Sugar

D and E

WHole Grains

intact, ground, cracked, or flaked seeds of cereal grains

What are the primary macronutrients in grains.

Carbs (Starch) and protein

The __________ population is now the largest minority group in the United States.

Hispanic

Define nutrient requirment: A _____________ _________________ is the smallest amount of a nutrient that maintains a defined level of nutritional health.

Nutrient Requirement

Two examples of Religious influences on Diet

meat is avoided in buddhist vegitarianism is encouraged Hindu: beef is forbidden

What kind of dairy products should americans consume?

fat free and low fat products such as milk, yogurt, cheese:

African Diets

sweet potato pie, fried chicken, pork, black eye peas and greens: ( kale)

Southern European Diet:

Grains, Fruits, Vegies and beans and Potatoes

Define empty calorie foods and provide two examples based on Myplate guidlines.

Empty calorie foods are choices that include high amounts of added sugars and or solid fats: Cakes, cookies Ice Cream Sausage Bacon Hot dogs Cheese and Pizza

__________________ is an interactive dietary and menu planning guide accessible at the website www.chosemyplate.gov that includes a variety of food, nutrition and physical activity resources for consumers.

MyPlate

In addition to the product name and address of manufacturer, amount of product in the package, and the ingredients panel, the _____________ listing certain n utrients constiuents is also a mandatory element ofthe food label. Nutrition section Dietary Guidelines of Americans Nutrition Facts Panel Nutrient Details Panel

Nutrition FACT Panel

Acceptable Macro nutrient Distribution.

Ranges of Carbs, fat, and protein intakes that provide adequate amounts of vitamins and minerals, and may reduce the risk of diet related chronic diseases.

Tolerable Upper Intake Level

The highest amount of a nutrient that is unlikely to harm most people when the amount is consumed daily.

Nutrient Requirement

The smallest amount of a nutrient that maintains a defined level of nutritional health.

List atleast four foods that arre generally considered sources of empty calories:

sugary Foods Alcohol candy jjelly

Food Rating Systems

variety of methods that evaluate the nutritional value of foods and display this information to consumers.

Enrichment

Addition of specific amounts of iron and the B vitamins thiamin, ribflavin, niacin and folic acid to specific refined grain products.

List four recommendations for healthy eating according to MyPlate?

Age, sex, height, weight, food preferences, life stages, physical activity level

What percentage of a persons intake of grains should be whole grains.

Atleast half of the recommended amount of grains food should be whole grains (50%)

The SUpplement facts label must include? A. website for more info B. manufacturer's contact info C. Serving Size D. %DV of each nutrient in supplement

B, C, D

Explain why most dietary guides include eggs nuts and seeds with meats fish and poultry products:

Because they are all proteins:

My plate encourages consumers to imagine the size of a bar of soap in order to estimate a serving size for which food group? A. Veggies B. Fruits C. Carbs D. Proteins

D. Proteins

Nutrient Claims on food packaging ______________ A. are allowed for any type of nutrient B. are not regulate C. are not permitted by the FDA D. are designed to address amounts of nutrients.

D. are designed to address amounts of nutrients