Nutrition Chapter 3 Vocabulary
Fortification
Addition of nutrients to any food
Dietary Reference Intakes (DRIs)
Set of energy and nutrient intake standards that can be used as references when making dietary recommendations
Daily Values (DVs)
Set of nutrient intake standards developed for labeling purposes
Enrichment
Addition of specific amounts of iron and the B vitamins thiamin, riboflavin, niacin, and folic acid to specific refined grain products
Estimated Average Requirement (EAR)
Amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-style/sex group
Empty-Calorie Allowance
Amount of energy that remains after a person consumes recommended amounts of food that contain little or no solid fats and added sugars from major food groups
Estimated Energy Requirement (EER)
Average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight
Adequate Intakes (AIs)
Dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present
Solid Fats
Fats that are fairly hard at room temperature
Dietary Guidance System
Food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations
Organically Produced Foods
Foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation
Food and Nutrition Board (FNB)
Group of scientists who develop DRIs
Tolerable Upper Intake Level (Upper Level of UL)
Highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily
Whole Grains
Intact, ground, cracked, or flaked seeds of cereal grains
Nutrition Facts Panel
Nutrition information about a food's nutrient contents that is displayed in a specific format on the food's package
Acceptable Macronutrient Distribution Ranges (AMDRs)
Ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals, and may reduce the risk of diet-related chronic diseases
Nutrient Requirement
Smallest amount of a nutrient that maintains a defined level of nutritional health
Recommended Dietary Allowances (RDAs)
Standards for recommended daily intakes of several nutrients
Exchange System
Tool for estimating the energy, protein, carbohydrate, and fat contents of foods
MyPlate
USDA's interactive internet dietary and menu-planning guide
Food Rating Systems
Variety of methods that evaluate the nutritional value of foods and display this information to consumers
