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Food Nutrition > Ch 2 - Tools for Healthy Eating > Flashcards

Ch 2 - Tools for Healthy Eating Flashcards

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Gourmet Food flashcards
1
Q

This can occur when a person’s nurtient or caloric needs aren’t met in their diet

A

Undernutrition

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2
Q

Malnutrition

A

Long term outcome of not getting nutrient needs

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3
Q

A state of excess nutrients and calories in a diet is called

A

overnutrition

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4
Q

What are the DRIs and what do they do?

A

Dietary Reference Intakes

DRIs show values for nutrients to be healthy, prevent disease, and avoid unhealthy excesses

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5
Q

What is the EAR and what does it do?

A

Estimated Average Requirement

Shows the avg amount of a nutritient that is known to meet the needs of half the individuals in the same age or group

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6
Q

RDA standa for

A

Reccomended Dietary Allowance

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7
Q

RDAs tell you…

A

The avg amt of a nutirent that meets the needs of 97-98% of individuals in the same age and gender group.

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8
Q

AI stands for

A

Adequate Intake

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9
Q

AI shows…

A

Approximate amt of a nutrient that groups of similar individuals are consuming to be healthy

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10
Q

UL stands for

A

Tolerable Upper Intake Level

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11
Q

The highest amt of a nutrient that can be consumed daily withiut harm

A

UL

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12
Q

A substance’s _______ tells you the level at which exposure to it becomes harmful.

A

Toxicity

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13
Q

AMDR stands for

A

Acceptable Macronutrient Distribution Ranges

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14
Q

What does the AMDR show?

A

A healthy range of intakes for nrg containing nutrients in your diet to help meet your nutrient needs and lower risk for chronic diseases.

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15
Q

EER stands for

A

Estimated Energy Requirement

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16
Q

The amt of daily nrg needed to maintain healthy weight and meet energy needs based on age, gender, height, and weight.

A

EER

17
Q

What are the principles in the Dietary Guidelines for Americans?

A
  1. Follow a healthy eating pattern across the lifespan
  2. Focus on variety, nutrient density, and amount
  3. Limit calories from added sugars and saturated fats and reduce sodium intake.
  4. Shift to healthier food choices
  5. Support healthy eating patterns for all
18
Q

What is the purpose of MyPlate?

A

Took that shows five food groups in a familiar mealtime setting to help build a healthy diet based on the current Dietary Guidelines for Americans

19
Q

Proportionality

A

Relationship of one thing to another. Fruits+veg>dairy+protein foods

20
Q

Nutrient density

A

Amt of nutrients per calorie.

21
Q

Solid fats or saturated fats are what type of density?

A

Energy dense

22
Q

Plant based foods are what type of density?

A

nutrient dense

23
Q

What are DVs?

A

Daiky Values. Established reference levels of nutrients, based on a 2000 calorie diet

24
Q

What is a nutrient content claim?

A

Claim on product that describes the level or amount of a nutrient in a product

25
Q

Health claims are…

A

… claims that describe a relationship between food/compound and a disease or health condition.

26
Q

Claim on a label that describes how a nutrient or compiunf affects the structure or function on the body

A

Structure/Function claims

27
Q

Products with this type of claim is no different to a product without this claim

A

Structure/Function claim

28
Q

Functional foods

A

Have a positive effect on health beyond providing basic nutrients

29
Q

Phytochemicals come from _______ and have shown to _______________.

A

Plants

Reduce the risk of diseases like cancer or heart disease

30
Q

Example of a phytochemical and what it contributes to

A

Beta-carotene; helps heart disease

31
Q

Zoochemicals

A

Compound in animal food products that is beneficial to human health

32
Q

Omega-3 fatty acids are an example of a _________ and can be found in _________.

A

Zoochemical

Fatty fish (Salmon, sardines, etc)

33
Q

Oatmeal is a functional food. It has soluble fiber than can lower your…..

A

blood cholesterol

34
Q

What are the ranges of macronutrients that you should be getting?

A

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

35
Q

What percentage of Americans are considered obese?

A

35%

Food Nutrition (3 decks)

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