Chapter 2 Flashcards
absolute level of a nutrient in food
or relative level
ex. free, light, low
nutrient claims
relationship between _______ and _________
authoritative or qualified
regulated by FDA
substance food
disease/health concern
effect of nutrient on normal bodily structure or function
examples: calcium builds strong bones
fiber maintains bowel regularity
antioxidants maintain cell regularity
must include FDA disclaimer that they have not been evaluated by FDA
structure/function claims
combination of all foods and beverages a person eats and drinks over time
eating pattern
high concentration of nutrients and little or no solid fats, sugars, refined starches sodium
nutrient density
diversity within and across food groups
variety
calories from solid fats and/or added sugars that provide few or no nutrients
empty calories
healthful diet
adequate moderate nutrient dense balanced varied
food labels
common name for product
statement of identity
entire package quanitity in weight, volume, number
net contents of package
common names in descending order by weight
ingredient list
contact info of manufacturer packer or distributer
contact info
nutrition fact panel
serving size and serving per container calories and calories from fat per serving list of nutrients % daily values footnote for daily values
proposed nutrtion facts panel changes
calories from fat no longer required on food label
____ of fat more important that total amount
type of fat
proposed nutrtion facts panel changes
serving size ____
updated serving size listings
what they are eating not what they should be eating
larger
proposed nutrtion facts panel changes
____ sugar
__ of daily kcals for average american
added
16%
dietary guidelines for americans >2 years of age US dept of \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_ revised every \_\_ years focus on disease \_\_\_\_\_ rather than \_\_\_\_\_
health and human services us dept of agriculture 5 prevention treatment
ch 1 guidline 1 in dietary guidlines focuses on \_\_\_\_\_\_ - combination of all foods and beverages a personeats an d drinks over time -significant impact on health adaptable come from food
eating pattern
ch 1 guidline 2
concentrates on
______ - high concentration of nutrients
little or no solid fats, sugars, refined starches, sodium
_____ - diversity within and across food groups
appropriate calorie _____
nutrient density
variety
amount
ch 1 guidline 3 added sugars: \_\_\_ total calories daily most in drinks saturated & trans fat: saturated fat: \_\_\_\_ of total calories daily trans fat: as \_\_\_ as possible sodium: \_\_\_\_ mg daily alcohol: no more than \_\_ drink daily for women no more than \_\_ drinks for men cholesterol:
<10% <10% low <2300 1 2 no specific recommendation anymore
more fruit, seafood less meat & poultry less dairy ( lower in \_\_\_\_ and \_\_\_\_\_)
mediterranean style eating
calcium
vitamin D
more soy products more legumes, nuts, seeds more whole grains no meat, poultry, seafood can be \_\_\_\_ if - no eggs - dairy is from soy plant substitutes higher in calcium and fiber, lower in vitamin D
vegetarian eating pattern
vegan
ch 2 guideline 4
___: healthy substitutions
make changes more mangeable, less overwhelming
nutrients of concern: calcium, ____, ____, vitamin D, ___
shifts
calcium, potassium, vitamin D, iron
graphic representation of the 2010 DGA's replaces mypyramid graphic communicates that we should have a healthy eating pattern: make half plate \_\_\_ and \_\_\_\_ focus on \_\_\_ fruits \_\_\_ veggies make half your grains \_\_\_\_\_
myplate
