Chapter 2

Question 1

• the long-term consumption of an excess of nutrients.
• The most common type in the United States results from the regular consumption of excess calories, fat, saturated fats, and cholesterol.
• the excessive intake of food

Answer 1

over nutrition

Question 2

B vitamin, Niacin deficiency

Answer 2

pellagra

Question 3

vitamin C deficiency

Answer 3

scurvy

Question 4

the foods chosen provide all the essential nutrients, fiber, energy in amounts to support growth and maintain health
- high in vitamins and minerals and low to moderate in calorie content

Answer 4

adequate diet

Question 5

when the amount of energy you eat = the amount of energy you expend

Answer 5

balanced diet

Question 6

• ratio of nutrient content to energy content

- a description of the helpfulness of foods.

Answer 6

nutrition density

Question 7

Foods that provide substantial amounts of vitamins and minerals and relatively few calories

Answer 7

nutrition densied foods

Question 8

• the government agency that monitor the production of eggs, poultry, and meet for adherence to standards of quality and wholesomeness.

Answer 8

US Department of Agriculture (USDA)

Question 9

• the principal federal agency responsible for protecting the health of all Americans and providing essential human services.

Answer 9

US Department of Health and Human Services (DHHS)

Question 10

• the foundation of federal nutrition policy and are developed by the USDA and the DHHS ;
• science-based
• intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.
• promote health and to reduce the risk of chronic disease through diet and physical activity

Answer 10

Dietary Guidelines for Americans, 2010

Question 11

is to encourage Americans to balance calorie intake with physical activity to manage weight

Answer 11

Main objective of Dietary Guidelines for Americans

Question 12

circumstances in which a person lives, works, and plays that promote the over consumption of calories and discouraged physical activity and calorie expenditure.

Answer 12

Obesogenic environment

Question 13

• categories of similar foods, such as fruits or vegetables.

- used to illustrate the proper combination of foods in a healthful diet

Answer 13

food groups

Question 14

recommendations to help Canadians select Food to meet Energy in nutrient needs while reducing the risk of chronic disease.

Answer 14

Eating well with Canada’s Food Guide

Question 15

• define groups of food in terms of macronutrient content and food type
• list of food that in specified portions provide equivalent amount of carbohydrates, fat, protein, and Energy. Any food in an exchange list can be substituted for any other without markedly affecting macro nutrient intake.
• widely used for meal planning for people with diabetes

Answer 15

exchange list

Question 16

sets of recommended intake values for nutrients

- tell us how much of each nutrient we should have in our diets

Answer 16

dietary standard

Question 17

• current dietary standard which includes
• 1. estimated average requirements (EAR)
• 2. recommended dietary allowance (RDA)
• 3. adequate intake (AI)
• 4. tolerable upper intake level (UL).

Answer 17

Dietary Reference Intakes (DRIs)

Question 18

• It is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients.

Answer 18

food and nutrition board

Question 19

Reference values for nutrient intakes to be used in assessing and planning diets for healthy people

Answer 19

DRIs

Question 20

• the daily intake level that meets the needs of most people (97-98%) in a life-stage and gender group

Answer 20

Recommended Daily Allowance (RDA)

Question 21

• the nutrient intake level estimated to meet the needs of 50% of the individuals in life stage and gender group

Answer 21

Estimated Average Requirement

Question 22

• The maximum level of daily nutrient intake that poses little risk of adverse health effects to almost all of the individuals in a defined group

Answer 22

Tolerable Upper Intake Level

Question 23

• Based upon estimates of nutrient intake by a defined group of healthy people. These are used when there is insufficient scientific evidence to establish an EAR
• Dietary standards of US and Canada

Answer 23

Dietary Reference Intake

Question 24

levels of nutrient intake recommended for healthy people

Answer 24

dietary standards

Question 25

help the government set nutrition policy and also can be used to guide the planning and evaluation of diets for groups and individuals

Answer 25

Function of Dietary Standards

Question 26

the intake value that meets the estimated nutrient needs of 50% of individuals in a specific life stage and gender group.

Answer 26

Estimated average requirements (EAR)

Question 27

- the nutrient intake that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate, normal circulating nutrient values) in a specific population or subgroup. - used when there is insufficient scientific evidence to establish an estimated average requirements AR.

Answer 27

adequate intake

Question 28

the maximum levels of daily nutrient intake that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed

Answer 28

Tolerable upper intake levels (UL)

Question 29

- indicate the recommended balance of energy sources in a healthful diet - of intakes for a particular energy stores that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

Answer 29

Acceptable macronutrient distribution Ranges (AMDRs)

Question 30

- energy intake that is estimated to maintain energy balance in healthy, normal-weight individuals - dietary energy and take that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health.

Answer 30

Estimated energy requirement (EER)

Question 31

labels required by law on virtually all packaged foods and having 5 requirements: 1) a statement of identity; 2) the net content (by weight, volume, or measure) of the package; 3) the name and address of the manufacturer, Packer, or distributor; 4) a list of ingredients; 5) nutrition information.

Answer 31

food babe;

Question 32

an amendment to the Food, Drug, and Cosmetic Act of 1938. The NLA made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994.

Answer 32

Nutrition labeling and Education Act in LA -

Question 33

a portion of the food label that states the content of selected nutrients in a food in a standard whey prescribed by the Food and Drug Administration. By law, nutrition facts must appear on nearly all process food products in the United.

Answer 33

nutrition facts

Question 34

to add vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products.

Answer 34

enrich

Question 35

refers to the addition of vitamins or minerals that were not originally present in a food.

Answer 35

fortify

Question 36

a single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the typical consumer; used as standards for expressing nutrient content on food labels.

Answer 36

daily values

Question 37

- these claims describe the level of a nutrient on dietary substance in the product, using terms such as good source, high, or free.

Answer 37

nutrition content claims

Question 38

"low-fat" "high-fiber"

Answer 38

nutrient content claim

Question 39

"low-fat diets may reduce the risk for some types of cancer

Answer 39

health claim

Question 40

"lean and extra lean"

Answer 40

nutrient content claim

Question 41

"helps prevent dental caries"

Answer 41

structure/function claim

Question 42

"low sodium diets may help lower blood pressure"

Answer 42

health claim

Question 43

"helps promote immune health"

Answer 43

structure/function claim

Question 44

"energizer"

Answer 44

structure/ function claim

Question 45

any statement that associates a food or a substance in a food with a disease or health related condition. The FDA authorizes health claims.

Answer 45

health claim

Question 46

these statements may claim a benefit related to a nutrient deficiency disease (e.g. Vitamins C prevent scurvy) or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans (e.g., calcium helps build strong bones)

Answer 46

structure/function claim