CH.3: Planning nutritious diets Flashcards
_______ ________ ______: 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.
Dietary Reference Intakes
______ ____ ______ _____: a group of nutrition scientist who develop DRIs
Food and Nutrition Board
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
Estimated Average Requirement
The __________ _______ ________: EER, is the average daily intake that meets the needs of a healthy person who is maintaining his or her weight.
Estimated Energy Requirement
The ______ _______ _______: RDA, are standards for recommending daily intakes of several nutrients.
Recommended Dietary Allowances
________ ______: AIs, dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present.
Adequate intake
__________ _____ ____ _____: 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
Tolerable Upper Intake Level
_______ _______ ______ _____: AMDRs Macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet related chronic disease.
Acceptable Macronutrient Distribution Ranges
_______ : smalles amount of nutrietns that maintains a defined level of nutritional health
Requirement
FACTORS THAT INFLUENCE NUTRITIONAL REQUIREMENTS ARE:
age sex health status physical activity level medication use
______ _______: DVs are based on a standard diet that supplies 2000 kcal/day.
Daily Values
The 6 Major Food Groups are:
Grains Dairy products Proteins fruits vegetables other (olive oil,sweets)
GRAIN: _________: addition of iron and certain B vitamins to cereal grain products
enrichment
_______ : the addition of nutrients to food
Fortification
______-_______ foods generally add a lot of sugar, alcohol and or solid fat to diets.
empty calorie
6 Things to do to build a better plate:
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
Estimating _______ _____ is the biggest mistake most people make.
portion size
________ and ____ ______ are exempt from nutritional fact labels
produce and fresh meat
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.
Patient Protection & Affordable Care Act
For the FDA to allow a health claim on a product label, the claim should be:
- indicate the the product has health benefits only when it is part of a daily diet
- NOT MISLEADING
______ _____: foods produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or spoilage-killing radiation
organic foods
100% organic
100% organic
Organic
95% organic
made w/ organic ingredients
70 to 95% organic ingredients
