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Nutrition > 2 - Nutrition Tools - Standards & Guidelines > Flashcards

2 - Nutrition Tools - Standards & Guidelines Flashcards

1
Q

lengthy advertisements in newspapers and magazines that read like feature articles but are written for the purpose of touting the virtues of products and may or may not be accurate.

A

advertorials

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2
Q

information based on interesting and entertaining, but

not scientific, personal accounts of events.

A

anecdotal evidence

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3
Q

Internet resources composed of text and graphic files,

each with a unique URL (Uniform Resource Locator) that names the site (for example, www.usda.gov).

A

websites

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4
Q

stories, usually false, that may travel rapidly throughout the world via the Internet gaining strength of conviction solely on the basis of repetition.

A

urban legends

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5
Q

a worldwide network of millions of computers linked

together to share information.

A

Internet (the Net)

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6
Q

feature-length television commercials that follow the format of regular programs but are intended to convince viewers to buy products and not to educate or entertain them. The statements made may or may not be
accurate.

A

infomercials

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7
Q

the promotion, for financial gain, of devices, treatments,
services, plans, or products (including diets and supplements) claimed to improve health, well-being, or
appearance without proof of safety or effectiveness.

A

fraud or quackery

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8
Q

a person trained in nutrition, food science, and diet planning

A

dietitian

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9
Q

a person who has completed a two-year academic degree from an accredited college or university and an approved dietetic technician program. A ___________ has also passed a national examination and maintains registration through continuing professional education.

A

dietetic technician

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10
Q

a health-care professional who specializes in educating people with diabetes to help them manage their disease through medical and lifestyle means. Extensive training, work experience, and an examination are required to achieve CDE status.

A

certified diabetes educator (CDE)

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11
Q

the professional organization of dietitians in the United States. The Canadian equivalent is the Dietitians of Canada (DC), which operates similarly.

A

Academy of Nutrition and Dietetics (AND

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12
Q

listing with a professional organization that requires specific course work, experience, and passing of an examination.

A

registration

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13
Q

food and nutrition experts who have earned at least a bachelor’s degree from an accredited college or university with a program approved by the Academy of Nutrition and Dietetics (or the Dietitians of Canada). The _______ must
also serve in an approved internship or coordinated program, pass the registration examination, and maintain professional competency through continuing education.a
Many states also require licensing of practicing _________.

A

registered dietitian (RD)

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14
Q

a dietitian or other person with an advanced degree in nutrition who specializes in public health nutrition.

A

public health nutritionist

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15
Q

someone who studies nutrition. Some nutritionists are RDs, whereas others are self-described experts whose training is questionable and who are not qualified
to give advice. In states with responsible legislation, the term applies only to people who have master of science (MS) or doctor of philosophy (PhD) degrees from properly
accredited institutions.

A

nutritionist

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16
Q

nutrition services used in the treatment of injury, illness, or
other conditions; includes assessment of nutrition status and dietary intake and corrective applications of diet, counseling, and other nutrition services.

A

medical nutrition therapy

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17
Q

permission under state or federal law, granted on meeting specified criteria, to use a certain title (such as dietitian) and to offer certain services. Licensed dietitians may use the initials LD after their names.

A

license to practice

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18
Q

in the case of medical centers or universities, certified

by an agency recognized by the U.S. Department of Education.

A

accredited approved

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19
Q

an organization that awards meaningless degrees without
requiring its students to meet educational standards. Diploma mills are not the same as diploma forgeries
(fake diplomas and certificates bearing the names of real respected institutions). While virtually indistinguishable
from authentic diplomas, forgeries can be unveiled by checking directly with the institution.

A

diploma mill

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20
Q

nutrient standards that are
printed on food labels and on grocery store and
restaurant signs. Based on nutrient and energy
recommendations for a general 2,000-calorie
diet, they allow consumers to compare foods
with regard to nutrients and calorie contents.

A

Daily Values

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21
Q

nutrient intake goals for individuals; the
average daily nutrient intake level that meets the
needs of nearly all (97 percent to 98 percent)
healthy people in a particular life stage and gender
group. Derived from the Estimated Average
Requirements

A

Recommended Dietary Allowances

RDA

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22
Q

nutrient intake goals
for individuals; the recommended average daily
nutrient intake level based on intakes of healthy
people (observed or experimentally derived) in
a particular life stage and gender group and
assumed to be adequate. Set whenever scientific
data are insufficient to allow establishment
of an RDA value.

A

Adequate Intakes (AI)

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23
Q

the highest average daily nutrient intake level that
is likely to pose no risk of toxicity to almost all
healthy individuals of a particular life stage and
gender group. Usual intake above this level may
place an individual at risk of illness from nutrient
toxicity.

A

Tolerable Upper Intake Levels (UL)

24
Q

the average daily nutrient intake estimated
to meet the requirement of half of the healthy individuals in a particular life stage and gender group; used in nutrition research and policy making and is the basis upon which RDA values are set.

A

Estimated Average Requirements

EAR

25
Q

values for carbohydrate, fat, and protein expressed as percentages of total daily caloric intake; ranges of intakes set for the energy-yielding nutrients that are sufficient
to provide adequate total energy and nutrients
while minimizing the risk of chronic diseases

A

Acceptable Macronutrient Distribution

Ranges (AMDR)

26
Q

a laboratory study in which a
person is fed a controlled diet and the intake
and excretion of a nutrient are measured.
Balance studies are valid only for nutrients like
calcium (chemical elements) that do not change
while they are in the body.

A

balance study

27
Q

the amount of a nutrient that will just prevent the development of specific deficiency signs; distinguished from the DRI recommended intake value, which is a generous allowance with a margin of safety.

A

requirement

28
Q

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

A

Estimated Energy Requirement (EER)

29
Q

fats that are high in saturated fat
and usually not liquid at room temperature.
Some common solid fats include butter, beef fat,
chicken fat, pork fat, stick margarine, coconut
oil, palm oil, and shortening.

A

solid fats

30
Q

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

A

food group plan

31
Q

exchange system a diet-planning tool that
organizes foods with respect to their nutrient
content and calories. Foods on any single
exchange list can be used interchangeably. See
Appendix D for details.
Nutrition Facts on a food label, the panel
of nutrition information required to appear
on almost every packaged food. Grocers may
also provide the information for fresh produce,
meats, poultry, and seafood.

A

health claims claims linking food constituents
with disease states; allowable on labels within
the criteria established by the Food and Drug
Administration.
structure-function claim a legal but largely
unregulated claim permitted on labels of foods
and dietary supplements, often mistaken by
consumers for a regulated health claim.

32
Q

compounds that protect other
compounds from damaging reactions involving oxygen by
themselves reacting with oxygen (anti means “against”; oxy
means “oxygen”). Oxidation is a potentially damaging effect
of normal cell chemistry involving oxygen (more in Chapters 5
and 7).
▪▪ bioactive food components compounds in foods, either nutrients
or phytochemicals, that alter physiological processes.
▪▪ broccoli sprouts the sprouted seed of Brassica italica, or the
common broccoli plant; believed to be a functional food by
virtue of its high phytochemical content.
▪▪ drug any substance that when taken into a living organism may
modify one or more of its functions.
▪▪ edamame fresh green soybeans, a source of phytoestrogens.
▪▪ flavonoids (FLAY-von-oyds) a common and widespread group of
phytochemicals, with over 6,000 identified members; physiologic
effects may include antioxidant, antiviral, anticancer,
and other activities. Flavonoids are yellow pigments in foods;
flavus means “yellow.”
▪▪ flaxseed small brown seed of the flax plant; used in baking,
cereals, or other foods. Valued in nutrition as a source of fatty
acids, lignans, and fiber.
▪▪ functional foods whole or modified foods that contain bioactive
food components believed to provide health benefits, such as
reduced disease risks, beyond the benefits that their nutrients
confer. All whole foods are functional in some ways because
they provide at least some needed substances, but certain
foods stand out as rich sources of bioactive food components.
Also defined in Chapter 1.
▪▪ genistein (GEN-ih-steen) a phytoestrogen found primarily in
soybeans that both mimics and blocks the action of estrogen in
the body.
▪▪ kefir (KEE-fur) a liquid form of yogurt, based on milk, probiotic
microorganisms, and flavorings.
▪▪ lignans phytochemicals present in flaxseed, but not in flax oil,
that are converted to phytoestrogens by intestinal bacteria and
are under study as possible anticancer agents.
▪▪ lutein (LOO-teen) a plant pigment of yellow hue; a phytochemical
believed to play roles in eye functioning and health.
▪▪ lycopene (LYE-koh-peen) a pigment responsible for the red
color of tomatoes and other red-hued vegetables; a phytochemical
that may act as an antioxidant in the body.
▪▪ miso fermented soybean paste used in Japanese cooking. Soy
products are considered to be functional foods.
▪▪ organosulfur compounds a large group of phytochemicals
containing the mineral sulfur. Organosulfur phytochemicals
are responsible for the pungent flavors and aromas of foods
belonging to the onion, leek, chive, shallot, and garlic family
and are thought to stimulate cancer defenses in the body.
▪▪ phytochemicals (FIGH-toe-CHEM-ih-cals) compounds in plants
that confer color, taste, and other characteristics. Often, the
bioactive food components of functional foods. Also defined in
Chapter 1. Phyto means “plant.”
▪▪ phytoestrogens (FIGH-toe-ESS-troh-gens) phytochemicals
structurally similar to the female sex hormone estrogen.
Phytoestrogens weakly mimic estrogen or modulate hormone
activity in the human body.
▪▪ plant sterols phytochemicals that resemble cholesterol in
structure but that lower blood cholesterol by interfering with
cholesterol absorption in the intestine. Plant sterols include
sterol esters and stanol esters, formerly called phytosterols.
▪▪ prebiotic a substance that may not be digestible by the host,
such as fiber, but that serves as food for probiotic bacteria and
thus promotes their growth.
▪▪ probiotic a live microorganism which, when administered in
adequate amounts, alters the bacterial colonies of the body in
ways believed to confer a health benefit on the host.
▪▪ resveratrol (rez-VER-ah-trol) a phytochemical of grapes under
study for potential health benefits.
▪▪ soy milk a milklike beverage made from soybeans, claimed to
be a functional food. Soy drinks should be fortified with vitamin
A, vitamin D, riboflavin, and calcium to approach the nutritional
equivalency of milk.
▪▪ tofu a white curd made of soybeans, popular in Asian cuisines,
and considered to be a functional food.

A

antioxidants (anti-OX-ih-dants)

33
Q

compounds that protect other compounds from damaging reactions involving oxygen by themselves reacting with oxygen (anti means “against”; oxy means “oxygen”). Oxidation is a potentially damaging effect
of normal cell chemistry involving oxygen

A

antioxidants (anti-OX-ih-dants)

34
Q

a phytochemical of grapes under study for potential health benefits.

A

resveratrol (rez-VER-ah-trol)

35
Q

white curd made of soybeans, popular in Asian cuisines, and considered to be a functional food.

A

tofu

36
Q

a milklike beverage made from soybeans, claimed to be a functional food. Soy drinks should be fortified with vitamin A, vitamin D, riboflavin, and calcium to approach the nutritional equivalency of milk.

A

soy milk

37
Q

a live microorganism which, when administered in

adequate amounts, alters the bacterial colonies of the body in ways believed to confer a health benefit on the host.

A

probiotic

38
Q

a substance that may not be digestible by the host, such as fiber, but that serves as food for probiotic bacteria and thus promotes their growth.

A

prebiotic

39
Q

phytochemicals that resemble cholesterol in structure but that lower blood cholesterol by interfering with cholesterol absorption in the intestine. Plant sterols include sterol esters and stanol esters, formerly called phytosterols.

A

plant sterols

40
Q

phytochemicals structurally similar to the female sex hormone estrogen. ___________weakly mimic estrogen or modulate hormone activity in the human body.

A

phytoestrogens (FIGH-toe-ESS-troh-gens)

41
Q

compounds in foods, either nutrients

or phytochemicals, that alter physiological processes.

A

bioactive food components

42
Q

the sprouted seed of Brassica italica, or the common broccoli plant; believed to be a functional food by virtue of its high phytochemical content.

A

broccoli sprouts

43
Q

any substance that when taken into a living organism may modify one or more of its functions.

A

drug

44
Q

fresh green soybeans, a source of phytoestrogens.

A

edamame

45
Q

a common and widespread group of phytochemicals, with over 6,000 identified members; physiologic effects may include antioxidant, antiviral, anticancer, and other activities. ____________ are yellow pigments in foods;

A

flavonoids (FLAY-von-oyds)

46
Q

flavus means

A

“yellow.”

47
Q

compounds in plants that confer color, taste, and other characteristics. Often, the bioactive food components of functional foods.

A

phytochemicals (FIGH-toe-CHEM-ih-cals)

48
Q

a large group of phytochemicals containing the mineral sulfur. Organosulfur phytochemicals are responsible for the pungent flavors and aromas of foods belonging to the onion, leek, chive, shallot, and garlic family and are thought to stimulate cancer defenses in the body.

A

organosulfur compounds

49
Q

fermented soybean paste used in Japanese cooking. Soy products are considered to be functional foods.

A

miso

50
Q

a pigment responsible for the red color of tomatoes and other red-hued vegetables; a phytochemical that may act as an antioxidant in the body.

A

lycopene (LYE-koh-peen)

51
Q

a plant pigment of yellow hue; a phytochemical believed to play roles in eye functioning and health.

A

lutein (LOO-teen)

52
Q

phytochemicals present in flaxseed, but not in flax oil, that are converted to phytoestrogens by intestinal bacteria and are under study as possible anticancer agents.

A

lignans

53
Q

a liquid form of yogurt, based on milk, probiotic microorganisms, and flavorings.

A

kefir (KEE-fur)

54
Q

a phytoestrogen found primarily in soybeans that both mimics and blocks the action of estrogen in the body.

A

genistein (GEN-ih-steen)

55
Q

whole or modified foods that contain bioactive food components believed to provide health benefits, such as reduced disease risks, beyond the benefits that their nutrients confer. All whole foods are functional in some ways because they provide at least some needed substances, but certain foods stand out as rich sources of bioactive food components.

A

functional foods

56
Q

small brown seed of the flax plant; used in baking, cereals, or other foods. Valued in nutrition as a source of fatty acids, lignans, and fiber.

A

flaxseed

Nutrition (15 decks)

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