Chapter 2

Question 1

Dietary reference intake (DRI)

Answer 1

term used to encompass nutrient recommendations

Question 2

DRI includes:

Answer 2

Estimate Avg Requirements
Rec. dietary allowances
Adequate intakes
Tolerable upper intake levels
Est. Energy requirements

Question 3

Recommended Dietary Allowances (RDAs)

Answer 3

daily intakes that meet the needs of 97-98% of the population

Question 4

What are RDAs based off of

Answer 4

EARs x 1.2

Question 5

Adequate Intakes (AIs) def and what they are used for

Answer 5

daily intake amounts for nutrients that there is no EAR

-fatty acids, fiber, and some vitamins and minerals

Question 6

Upper Intake Levels

Answer 6

Max. daily intake that doesn’t cause adverse health outcomes

Question 7

Estimated Average Requirements (EARs)

Answer 7

Daily nutrient intake amounts that meets the needs for 50% of the population group

Question 8

What are EARs used for?

Answer 8

17 nutrients that have accurate biomarkers like:
carbs
proteins
various V + M

Question 9

Formula for nutrient density of food

Answer 9

divide the amount of the nutrient per serving by the recommended amount

Question 10

Daily Values (DVs)

Answer 10

Nutrition standards on food labels developed by the FDA

Question 11

What are DVs based on?

Answer 11

RDIs and DRVs

Question 12

Reference Daily Intakes (RDIs)

Answer 12

used for vitamins and minerals
use highest value for life-stage group
generally higher than RDA

Question 13

Daily Reference Values (DRVs)

Answer 13

used for energy nutrients (carbs protein fat) fiber, cholesterol, sodium, and potassium
based on 2000 cal diet

Question 14

Nutrient content claims

Answer 14

• describes nutrient content

- closely regulated by FDA

Question 15

Health claims

Answer 15

Describes a relationship between nutrient and a disease (must have strong scientific data support)
closely regulated by FDA

Question 16

Preliminary health claims

Answer 16

• limited scientific evidence supports claims

- regulated by FDA

Question 17

Structure/Function Claims

Answer 17

Relationship between nutrient and body function

NOT FDA approved

Question 18

Reduced Calories

Answer 18

At least 25% less calories than reference food

Question 19

Light or lite

Answer 19

50% fat or 33% less calories if less than half of the food’s calories are from fat

Question 20

Fat/sugar free

Answer 20

less than 0.5g fat or sugar per serving

Question 21

Calorie free

Answer 21

less than 5 kcal per serving

Question 22

Major factors influencing energy density

Answer 22

fat content

water content

Question 23

Who publishes dietary guidelines?

Answer 23

USDA and DHHS

Question 24

Food to increase according to dietary guidelines

Answer 24

fruits and veggies
whole grains
low-fat or fat-free dairy
protein variety
seafood
fiber

Question 25

Foods to decreased according to dietary guidelines

Answer 25

salt
saturated fat
cholesterol
transfats
refined grains
alcohol
cal from solid fats and sugars