Nutrition Chapter 2

Percent Daily Value

Percentage of a daily value recommendation found in a specified serving of food for key nutrients baed upon a 2000 kcal diet

Nutrient Facts

Quantities and daily value, required information: total food energy; food energy from fat.

free

a food that does not contain a nutrient naturally may make such a claim, but only as i applies to all similar food. ex: applesauce

Whole Grain

a grain that maintains the same relative proportions of starch endosperm, germ, and bran as the original; not refined

Fortified

addition to a food of nutrients that were either not originally present or present in insignificant amounts. something unnatural being put in food to enhance it

Enriched

addition to a food of specific nutrients to replace losses that occur during processing so that the food will meet a specified standard. Refined the food and then decided to put them back in

Low

an amount that would allow frequent consumption of a food without exceeding consumption of a food without exceeding the Daily Value for the nutrient. A food that is naturally low in a nutrient may make such a claim, but only as it applies to all similar foods, "fresh cauliflower a low-sodium food

More

at least 10 percent more of the Daily Value for a given nutrient than the comparison food. Like: added and extra

reduced kcal

at least 25% fewer kcal per serving than the comparison food

Less

at least 25% less of a given nutrients or kcalories than the comparison food. Like: fewer and reduced

Vegetables

cup of raw or cooked, legumes, juice, 2 cups of raw leafy greens: 1 serving size

Variety

eating a wide section of foods within and among the major food groups, all food groups work

trans fat-free

les than .5 grams of trans fat and less than .5 grams of saturated fat per serving

sugar free

less than .5 gram of sugar per serving

Fat free

less than .5 grams of fat per serving. Like: zero-fat, no-fat, and nonfat

Saturated fat-free

less than .5 grams of saturated fat and .5 grams of trans fat per serving

lean

less than 10 grams of fat, 4.5 grams of saturated fat and trans fat combined and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, and seafood. Food mixed dishes such as burrito and sandwiches, less than 8 grams of fat, 3.5 grams of saturated fat, and 80 milligrams of cholesterol per reference amount customarily consumed

cholesterol free

less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat and trans fat combined per serving

extra lean

less than 5 grams of fat, 2 grams of saturated fat and trans fat combined, and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, and seafood

sodium-free and salt free

less than 5 milligrams of sodium per serving

Ingredient List

listing of all ingredients, descending order of predominance by weight

Structure-Function Claims

made without FDA approval, statements that characterize the relationship between a nutrient or other substance in a good and a disease or health-related condition. Get people in trouble, they can not say: prevent, treat or cure without FDA approval

Percent fat-free

may be used only if the product meets the definition of low fat or fat free and must reflect the amount of fat in 100 grams

Nutrient Density

measure of the nutrients a food provides relative to the energy it provides, different from energy density, high amount of nutrients for the same amount of food

Nutrient Claims

meet FDA definitions, statements that characterize the quantity of a nutrient in a food. Specific recommendation on certain things, changed it to.

Health claims

need for scientific evidence, FDA report card. Statement that characterize the relationship between a nutrient or other substance in a food and disease or health-related condition. FDA authorized and qualified.

Organic

on food labels, that at least 95% of the product's ingredients have been grown and processed according to USDA regulations defining the use of fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients

Exchange list

part of diet planning guides, tools that organize foods by their proportions of carbohydrates, fat, and protein.

Diet Planning Guides

tools to help people manage, exchange lists, organize foods based on pro/fat/cho, 'tighter' calorie control, emphasis on portion size, good nutritional assessment would be a physical exam

Required Information

total food energy; food energy from fat, total fat, sodium, total carbohydrate, proteins, Vitamins and calcium

Daily Value

value that gives you an idea of what you need in a day, based on 2000 calorie diet

high fiber

5 grams or more of fiber per serving. A high-fiber claim made on a food that contains more than 3 grams of fat per serving and per 100 grams of food must also declare total fat

Diet Planning Principles

Adequacy, balance, calorie control, nutrient density, moderation, variety,

Milk and bi-products

1 cup of milk, yogurt, or fortified soy milk, 1 1/2 oz of natural cheese, 2 oz processes cheese= 1 serving of dairy

low saturated fat

1 gram or less saturated fat and less than .5 grams of trans fat per serving

Protein Foods

1 oz of cooked lean meat, poultry, or seafood, 1 egg, 1/4 of cooked legumes or tofu, 1 tbs of peanut butter, 1/2 nuts or seeds = 1 oz of protein food

Grains

1 slice of bread, 1/2 cooked rice, pasta, 1 ox of dry pasta, 1 cup of cereal, 3 cups of popcorn without butter: 1 oz of grains

Oils

1 tsp vegetable, 1 tsp soft margarine, 1 tbs low-fat mayonniase, 2 tbs light salad dressing = 1 serving. Kanoli and olive are good

low sodium

140 milligrams or less per serving

low cholesterol

20 milligrams or less cholesterol per serving and 2 grams or less saturated fat and trans fat combined per serving

High

20 percent or more of the Daily Value for a given nutrient per serving. like: rich in or excellent

less cholesterol

25% or less cholesterol than the comparison food and 2 grams or less saturated fat and trans fat combined per serving

less fat

25% or less fat than the comparison food

less saturated fat

25% or less saturated fat and trans fat combined than the comparison food

low fat

3 grams or less fat per serving

very low sodium

35 milligrams or less per serving

low kcalorie

40 kcal or less per serving

Light/lite

1/3rd fewer kcalories than the comparison food; 50 percent or less of fat or sodium than the comparsion food; any use of the term other than as defined must specify what it is referring to

Serving Sizes

FDA role, adjust calculation according to amount consumed. Sizes listed vs. USDA Food Pattern sizes

Calorie Control

Management of food energy intake, what you take in is what you burn

Discretionary Kcals

Remaining in a perons's energy allowance after consuming enough nutrient-dense food to meet all nutrient needs for a day. Calories get after you get your nutrients needs, cheats. Serving sizes, portion sizes

Dietary Guidelines for Americans

Translate the nutrient recommendations of DRI's into FOOD recommendation. Reviewed and revised as needed every five years. Key recommendations: balancing kcals to manage weight, food and food components to reduce fat, sodium and cholesterol, food and nutrients to increase calcium and fiber, and building healthy eating patterns

kcalorie-free

fewer than 5 kcalories per serving

Processed Food

food that have been treated to change their physical, chemical, microbiological, or sensory properties, there is a place for it, but it is changed. Bad: less healthy, more salt, nutrients have been stripped. Good: fast, preserve longer, place in diet

Healthy

food that is low in fat, saturated fat, cholestrol, and sodium and that contains at least 10 percent of the Daily Values for vitamins A, vitamins C, iron, calcium, protein, or fiber

Glycemic index

how fast the blood sugar rises after you eat something, fruit and starches are high

USDA Food patterns

present five food groups, identifies most notable nutrients in each, serving equivalents, encourages greater consumption of problem nutrients often lacking in American diet, low on vitamin D

Refined

process by which the coarse parts of a good are removed, loss of nutrients during processing. Certain aspects of food are removed

good source of

product provides between 10 and 19 percent of the Daily Value for a given nutrient per serving

Adequacy

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health

Moderation

providing enough but not too much of a substance

Balance

providing foods in proportion to one another and in proportion to the body's needs

Fruit

small peach or a cup of fruit, fruit juice: 1 serving size. Dried fruit: half a serving size. Avoid canned and already frozen

Food Group Plans

sort foods of similar nutrient content, primarily protein and vitamins/minerals, specify that people should eat certain amounts of food from each group.