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nutrition > Ch2 > Flashcards

Ch2 Flashcards

1
Q

U.S. dep of agriculture (USDA)

A

Govmt agency that sets guidelines for the U.S. diet

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2
Q

Food and drug administration

A

1973
Requires food labels on most food products
fresh produce and coffee not require to follow

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3
Q

food labels requirements

A 
Statement of identity
net content of pakg
ingredient list
name & address of manufacturer, packer, or distrib
nutrition information
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4
Q

Required RDA’s on food label

A

Serving size and servings per container
total Cal. and Cal. from fat per serving
Percent daily values (%DVs)
Foot note

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5
Q

20% RDA

A

More the % DV

nutrient consider high

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6
Q

5% RDA

A

Less than 5

nutrient consider low

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7
Q

5 diet planning principle

A 
Eat Healthful at every life stage
focus on variety and nutrient density
limit Na, fat, sugars and alcohol
eat more healthful foods and nutrients
follow healthful eating pttrns
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8
Q

eat more healthful at every life stage

5 diet planning principle

A

Approp Cal. intake to maintain

  • optimal body weight
  • support nutrient decay
  • reduce risk of chronic disease
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9
Q

Focus on variety and nutrient density

5 diet planning principle

A

Eat nutrient dense foods and beverages

Nutrient density

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10
Q

Nutrient dense foods

A

high nutritional value not many Cal.

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11
Q

nutrient density

A

amount of nutrients per amount of energy (Cal)

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12
Q

Limit NA,

5 diet planning principle

A

Avoid
hypertension
lost of calcium in bones
intake below 2300mg/day (1 teaspoon)

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13
Q

limit fat

5 diet planning principle

A 
are energy dense food
lead to overweight (obesity)
heart disease ( high chole. and sat fat diet)
less than 10% of daily Cal
avoid transfat
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14
Q

Limit sugars

5 diet planning principle

A

less than 10% of daily Cal
overweight/ obesity
tooth decay
cookies, doughnuts pies etc. made with unhealthful fat high in Na

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15
Q

limit Alcohol

5 diet planning principle

A

prov energy-no nutrients
depresses nerv syst and toxic to liver and other cells
1 drink women
2 drinks men

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16
Q

consume more healthful Food and nutrients

5 diet planning principle

A 
keep Cal intake within energy needs
More fruit and vege
eat whole grains 
low fat/ fat free diary
protein(Meat)- low in fat & Cal
eat more fish
eat more K
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17
Q

follow healthful eating patters

5 diet planning principle

A

Clean hand, food contact surfaces, veg fruit
separate raw, cooked ready to eat, preparing foods
cook at safe temp
refrigerate

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18
Q

Cal needs men 19-30 yr

A

2500 sedentary

3000 active

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19
Q

Cal needs men 31-50 yr

A

2300 sedentary

2900 active

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20
Q

Cal needs men 51+ yr

A

2100 sedentary

2600 active

21
Q

Cal needs women 19-30 yr

A

1900 sedentary

2400 active

22
Q

Cal needs women 31-50 yr

A

1800 sedentary

2200 active

23
Q

Cal needs women 51 + yr

A

1600 sedentary

2100 active

24
Q

empty Cal

A

Cal from solid fats, added sugar- few/no nutri

25
Q

discretionary Cal

A

Extra energy a person can consume after all essential nutrient dense food has been consumed
Ex: fats-butter, salad, dressing, mayo
on a 2000 Cal- 258 are ____Cal

26
Q

ounce equivalent

A

A serving size that is 1 ___or equivalent to an____, for the grains and the protein foods section of MyPlate.

27
Q

Sedentary Lifestyle

A

little to no physical activity

28
Q

Active lifestyle

A

60-90 min of physical activity most days of the week

29
Q

Nutrient dense

A

relative amount of nutrient per amount of energy

30
Q

Fruits

A

2 cups X day
provides fiber, phytochemicals
vitamin A and C, folate, K, Magn

31
Q

vegetables

A

2.5 cups X day

fiber, phytochemicals, vit A C, folate, K, Mag

32
Q

grains

A

6 oz X day
cereal rice pasta
fiber rich carbs, phytochemicals, vit A C, folate, K Mg

33
Q

Protein

A

5.5 oz X day
Ca, phosp, Vit B6, B12, mag, zinc
Fe, niacin, riboflavin, thiamin

34
Q

Milk/diary

A 
3 cups X day
low fat diary
Ca, Phos, riboflavin, prtn, 
Vit B12, 
often Fortified with Vit D & A
35
Q

Nutrient Claim

A

Characterized level of a nutrient food.
fat free
low/less Na
FDA def- 140mg of Na or less

36
Q

health claim

A

relationship between Food or component to disease or health related cond.
soluble fiber from oatmeal- reduce the risk of heart disease

37
Q

Structure/functional claims

A

describe the effect that a substance has on the structure or function of the body- no reference to disease
supports immunity and digestive health

38
Q

Wheat berry

A

Chaff ( Husk)
Bran
endosperm
germ

39
Q

Chaff

Wheat berry

A

inedible part of grain

40
Q

Bran

A

protective coating

rich in nutrients and fiber

41
Q

endosperm

A

contains starch and protein

42
Q

germ

A

seed that grows into wheat plant

rich in vitamins and minerals to support new life

43
Q

refined flour

A

Finely ground endosperm that is usually enriched with nutr. and bleached for whiteness
white flour

44
Q

Wheat flour

A

any flour made from the endosperm of wheat kernel

45
Q

whole wheat flour

A

Made from the entire wheat kernel

46
Q

Food safety

A 
Clean hands, food surfaces, foods
separate raw, cooked, ready to eat foods
cook food to safe temp
refrigerate 
avoid raw, unpasteurised, undercooked foods
47
Q

Chain restaurants 2016

A

Cal. info must be clearly posted

nutr info must be made available upon request

48
Q

4 key guidelines for americans diet

A

Balance cal.- maintain weight
consume fewer foods Of concern
Eat more healthful foods and nutrients
follow healthy eating pattern

nutrition (19 decks)

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