Chapter 2

Question 1

what is adequacy?

Answer 1

where one eats enough nutrients for enough energy to meet the needs of a healthy person.

Question 2

what is balance?

Answer 2

helps ensure adequacy, consuming enough but not too much.

Question 3

What is energy control?

Answer 3

requires careful planning, should balance energy going in and out, upsetting the balance causes weight loss or gain.

Question 4

What is nutrient density?

Answer 4

promotes adequacy and energy control, how much each food contributes, more milligrams per calorie the greater the nutrient density.

Question 5

Moderation?

Answer 5

contributes to adequacy, balance, kcalorie control, eating fatty foods on occasion and eating foods low on solid fats and added sugars.

Question 6

Variety?

Answer 6

improves nutrient adequacy, people should eat from each food group but should have different choices day t day.

Question 7

dietary guidelines for Americans?

Answer 7

follow healthy dietary patterns at every stage, customize and enjoy nutrient-dense food and beverages for personal preferences. focus on meeting food group needs, limit food and drinks in high sugar, fat, sodium, etc.

Question 8

USDA food patterns?

Answer 8

fruits, vegetables, grains, protein foods, and milk products

Question 9

food measured in cups?

Answer 9

fruits, vegetables, and milk.

Question 10

food measured in ounces?

Answer 10

grain and protein foods

Question 11

my plate?

Answer 11

educational tool to show five food groups. reminds you to make healthy food choices.

Question 12

what are food lists?

Answer 12

general diet planning and weight management, provide additional help in achieving kcalorie control and moderation.

Question 13

enriched grain?

Answer 13

enriched grain have some nutrients added back

Question 14

refined grain?

Answer 14

refined have lost many nutrients

Question 15

whole grain?

Answer 15

whole-grain have all their nutrients and fiber.

Question 16

differences between the old and new food labels?

Answer 16

the calorie count is larger, a new line added for sugars and daily values, explains daily values

Question 17

considered low/high for percent daily values on the food label?

Answer 17

for saturated fat and sodium, low % of daily value is preferable, for calcium and fiber, a high % daily value is preferable.

Question 18

nutrition terms associated w the food label?

Answer 18

“low”, “reduced”, “free”, nutrient claims, health claims, structure function claims

Question 19

how are ingredients listed on the food package?

Answer 19

ingredients are listed in descending order of predominance by weight. total food energy, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, total sugars, added sugars, protein, vitamin D, calcium, iron, potassium.

Question 20

what are front of package labels?

Answer 20

they incorporate text, color, and icons to present key nutrient facts. easier to read and understand what something has and what it can do.

Question 21

what are claims on labels?

Answer 21

implied doings or effects of the certain food, there is health claims that are produced from extensive research, describe the relationship between food and health-related conditions. Structure-function claims can be made without FDA approval.