CH.3: Planning nutritious diets

Question 1

_______ ________ ______: DRIs, encompasses an variety of energy and nutrient intake standards that are used as reference when making recommendations. HELP PEOPLE REDUCE THEIR RISK OF NUTRIENT DEFICIENCIES AND EXCESS.

Answer 1

Dietary Reference Intakes

Question 2

______ ____ ______ _____: a group of nutrition scientist who develop DRIs

Answer 2

Food and Nutrition Board

Question 3

An ________ _______ _______: EAR, is the amount of nutrient that should meet the needs of 50% of healthy people who are in partivular life/stage gender group

Answer 3

Estimated Average Requirement

Question 4

The __________ _______ ________: EER, is the average daily intake that meets the needs of a healthy person who is maintaining his or her weight.

Answer 4

Estimated Energy Requirement

Question 5

The ______ _______ _______: RDA, are standards for recommending daily intakes of several nutrients.

Answer 5

Recommended Dietary Allowances

Question 6

________ ______: AIs, dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present.

Answer 6

Adequate intake

Question 7

__________ _____ ____ _____: UL is also establish for vitamins and minerals . Standard representing the highest average amount of a nutrient that is unlikely to be harmful when consumed daily

Answer 7

Tolerable Upper Intake Level

Question 8

_______ _______ ______ _____: AMDRs Macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet related chronic disease.

Answer 8

Acceptable Macronutrient Distribution Ranges

Question 9

_______ : smalles amount of nutrietns that maintains a defined level of nutritional health

Answer 9

Requirement

Question 10

FACTORS THAT INFLUENCE NUTRITIONAL REQUIREMENTS ARE:

Answer 10

age
sex
health status
 physical activity level 
medication use

Question 11

______ _______: DVs are based on a standard diet that supplies 2000 kcal/day.

Answer 11

Daily Values

Question 12

The 6 Major Food Groups are:

Answer 12

Grains
Dairy products
Proteins
fruits
vegetables
other (olive oil,sweets)

Question 13

GRAIN: _________: addition of iron and certain B vitamins to cereal grain products

Answer 13

enrichment

Question 14

_______ : the addition of nutrients to food

Answer 14

Fortification

Question 15

______-_______ foods generally add a lot of sugar, alcohol and or solid fat to diets.

Answer 15

empty calorie

Question 16

6 Things to do to build a better plate:

Answer 16

1/2 of grains as whole grain
1/2 fruits and veggies
 quality source of calcium
choose lean proteins
balance between food and exercise
safe to eat

Question 17

Estimating _______ _____ is the biggest mistake most people make.

Answer 17

portion size

Question 18

________ and ____ ______ are exempt from nutritional fact labels

Answer 18

produce and fresh meat

Question 19

The ______ _______ ____ ______ ____ ___ of 2010 requires restaurants and similar retail food with establishments with 20 or more locations to list calorie contents information for standard menu items on restaurant menus and menu boards, ALSO for 20 or more VENDING MACHINES.

Answer 19

Patient Protection & Affordable Care Act

Question 20

For the FDA to allow a health claim on a product label, the claim should be:

Answer 20

• indicate the the product has health benefits only when it is part of a daily diet
• NOT MISLEADING

Question 21

______ _____: foods produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or spoilage-killing radiation

Answer 21

organic foods

Question 22

100% organic

Answer 22

100% organic

Question 23

Organic

Answer 23

95% organic

Question 24

made w/ organic ingredients

Answer 24

70 to 95% organic ingredients