Chapter 2

Question 1

Dietary Reference Intakes (DRI)

Answer 1

• set recommended intakes and limits for vitamins, minerals, carbs, fiber, lipids, protein, water, and energy
• set of five lists of values measuring the nutrient intakes of healthy people in the US an Canada
• EAR, RDA, AI, UL, AMDR

Question 2

Daily Values

Answer 2

nutrient standards used on food labels and on grocery store and restaurant signs.

Question 3

Recommended Dietary Allowances (RDA)

Answer 3

• nutrient intake goals for individuals
• average daily nutrient intake level that meets 97-98 percent of healthy people in a particular life stage/ gender group

Question 4

Adequate Intakes (AI)

Answer 4

• nutrient intake goals for individuals set when scientific data are insufficient to allow or assumed to b adequate for healthy people.

Question 5

Tolerable Upper Intake Levels (UL)

Answer 5

the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage/ gender group.

Question 6

Estimated Average Requirements (EAR)

Answer 6

nutrient values used in nutrition research and policy making the basis upon which RDA values are set; the average daily nutrient intake estimated to meet the requirements of half of the healthy individuals in particular life stage/ gender group.

Question 7

Acceptable Macronutrient Distribution Ranges (AMDR)

Answer 7

values for carbs, fat, protein expressed as percentages of total daily caloric intake

Question 8

Dietary Guidelines for Americans

Answer 8

• healthy eating patterns
• variety
• limit calories from sugar, saturated fats, sodium
• shift to healthier food and beverage
• less 10% of your daily intake of sugar, fat, or sodium

Question 9

Food Group Plan

Answer 9

diet planning tool sorting foods into groups based on nutrients content specifying min of servings from each food group

Question 10

nutritional equivalents

Answer 10

• portion sizes of various foods delivering similar amounts of nutrients
• 1 cup cooked kale = 2 cups raw kale

Question 11

Red/ Orange vegetables

Answer 11

Vitamin A

Question 12

Dark green vegetables

Answer 12

folate

Question 13

nutrient density

Answer 13

measure of nutrients provided per calorie of food.

- provides vitamins, minerals, no solid fats, added sugars, or refined starches or sodium

Question 14

solid fats

Answer 14

• fats that are high in saturated fat and usually not liquid at room temperature.
• butter, beef fat, chicken fat, pork fat, stick margarine, coconut oil, palm oil, shortening
• deliver saturated fat/ trans fat

Question 15

Empty Calories

Answer 15

• calories provided by added sugars, solid fats, with few or not nutrients
• alcohol, refined starches, corn starch, potato starch, ultra processed foods

Question 16

Nutrition Facts

Answer 16

food label, panel of nutrition information required to appear on all packed food.

Question 17

What’s on a label

Answer 17

• Serving size
• calories per serving
• nutrient quantities
• nutrients required for daily values
• Daily reminder for selected nutrients for a 2000 cal diet
• • now added sugars in grams
• • footnote explains daily values

Question 18

Nutrient claims

Answer 18

FDA- approved food label statements that describe the nutrient levels in foods
“Fat free” or “less sodium”

Question 19

Health Claims

Answer 19

• FDA approved food label statements that link food constituents with disease or health-related conditions.
• “a diet low in total fat may reduce the risk of some cancers.”

Question 20

Structure - function claims

Answer 20

legal but largely unregulated statements permitted on labels of foods and dietary supplements, describing the effect of a substance on the structure or function of a body.
“supports immunity and digestive health”

Question 21

Phytochemicals

Answer 21

• non nutrient components of plants, some under study for human health/ disease
• responsible for sensory properties in food; taste, aroma, texture, and color
• hot peppers, bitter in chocolate, colors of tomatoes, spinach, pink grapefruit, watermelon
• artichokes, beans, coffee ,pomegranates, seeds, spinach, strawberries, fruit and vegetables.

Question 22

flavanoids

Answer 22

• compounds found in fruits/ vegetables

Question 23

flaxseeds

Answer 23

• rich in lignans
• cholesterol phytochemical that bacteria of the digestive tract convert into phytoestrogens supplied by seeds, whole wheat, vegetables

Question 24

Garlic

Answer 24

• contains antioxidant organosulfur compounds may inhibit cancer development

Question 25

Soybeans/ soy products

Answer 25

-eating edamame, miso, soy milk, tofu may suffer less from obesity, heart disease, cancers