Ch:13 Step 4: Providing a Nutrition Plan Flashcards
American Dietetic Association
Largets organization of food and nutrition professionals in the United States; composed primarily of registered dietitians.
USDA Food Pyramid
A graphical display of a healthy diet centered on food groupings; created by the USDA in 1992.
Pasturized Milk
Milk that’s been exposed to high temperatures in an effort to destroy microorganisms.
Lactose Intolerance
Inability of the body to break down lactose, usually secondary to lactase enzyme deficiency.
Osteoporosis
A decrease in the mass and density of bone with enlargement of bone spaces; creating porosity.
Nutrient Timing
Sports nutrition concept that manipulates meal chronology to enhance recovery from training and body composition.
5 Habits
Simple habits that when followed will naturally lead to an improvement in calorie control, nutrient timing, and food selection.
Alkaline Load
A food intake that generates a slightly higher pH value in the body; base forming.
Controlled Carbohydrate
Eating carbohydrates in the forms and at the times that the body can best tolerate.
Carbohydrate Dependent Sports
Sports that exhaust high amounts of muscle glycogen.
Glycemic Index
Measure of the rate at which an ingested food causes the level of glucose in the blood to rise.
5 Habits Cheat Sheet
Simple habits that when followed will naturally lead to an improvement in calorie control, nutrient timing, and food selection.
Superfoods Checklist
Foods that are very nutrient dense and energy controlled.
Level 1 Clients
Describes people who are not yet in the habits of eating healthy foods, at the right time, in the right amounts.
Level 2 Clients
Describes people who have an idea of portion sizes, body awareness and food choices but need help with food timing, nutrient partitioning, and food intake relative to need/goals.
