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Biology of Food > Chapter 2 Objectives > Flashcards

Chapter 2 Objectives Flashcards

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1
Q

The three key principles of a healthy diet

A

Balance, moderation, variety

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2
Q

The amount of nutrients per calorie in a given food.

A

Nutrient-density

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3
Q

A measurement of the calories in a given food compared with the weight (grams) or volume of food

A

Energy-density

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4
Q

Dietary Reference Intakes

A

DRIs

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5
Q

DRIs

A

Dietary Reference Intakes

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6
Q

Reference values for the essential nutrients needed to maintain food health, to prevent chronic diseases, and to avoid unhealthy excesses

A

Dietary Reference Intakes (DRIs)

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7
Q

Estimated Average Requirement

A

EAR

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8
Q

EAR

A

Estimated Average Requirement

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9
Q

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group

A

Estimated Average Requirement (EAR)

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10
Q

AI

A

Adequate Intake

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11
Q

Adequate Intake

A

AI

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12
Q

The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health

A

Adequate Intake (AI)

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13
Q

Recommended Dietary Allowance

A

RDA

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14
Q

RDA

A

Recommended Dietary Allowance

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15
Q

The average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group

A

Recommended Dietary Allowance (RDA)

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16
Q

Tolerable Upper Intake Level

A

UL

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17
Q

UL

A

Tolerable Upper Intake Level

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18
Q

The highest amount of a nutrient that can be consumed daily without harm in a similar age and gender group of individuals

A

Tolerable Upper Intake Level (UL)

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19
Q

Acceptable Macronutrient Distribution Range

A

AMDR

20
Q

AMDR

A

Acceptable Macronutrient Distribution Range

21
Q

A healthy range of intakes for the energy-containing essential nutrients (carbohydrates, fats, proteins) in your diet, designed to meet your nutrient needs and help reduce the risk of chronic diseases

A

Acceptable Macronutrient Distribution Range (AMDR)

22
Q

Guidelines published every five years that provide dietary and lifestyle advice to individuals aged 2 and older to maintain good health and prevent chronic diseases

A

Dietary Guidelines for Americans

23
Q

A tool that depicts five food groups using the familiar mealtime visual of a place setting. It is part of the USDA Web-based initiative to provide consumer information with a food guidance system to help you build a healthy diet based on the current Dietary Guidelines for Americans

A

MyPlate

24
Q

First of the five food groups represented in MyPlate

A

Dairy

25
Q

Second of the five food groups represented in MyPlate

A

Meat

26
Q

Third of the five food groups represented in MyPlate

A

Grains

27
Q

Fourth of the five food groups represented in MyPlate

A

Fruits

28
Q

Fifth of the five food groups represented in MyPlate

A

Vegetables

29
Q

First requirement of a food label

A

The name of the food

30
Q

Second requirement of a food label

A

The net weight of the food (the weight of the food in the package, excluding the weight of the package or packing material)

31
Q

Third requirement of a food label

A

The name and address of the manufacturer or distributor

32
Q

Fourth requirement of a food label

A

A list of ingredients in descending order by weight, the heaviest item listed first

33
Q

Fifth requirement of a food label

A

Nutrition information

34
Q

Sixth requirement of a food label

A

Serving sizes that are uniform among similar products (allows for easier comparison shopping by the consumer

35
Q

Seventh requirement of a food label

A

An Indication of how a serving of the food fits into an overall daily diet

36
Q

Eighth requirement of a food label

A

Uniform definitions for descriptive label terms such as ‘light’ and ‘fat-free’

37
Q

Ninth requirement of a food label

A

Health claims that are accurate and science-based, if made about the food or one of its nutrients

38
Q

Tenth requirement of a food label

A

The presences of any eight common food allergens that might be present in the food

39
Q

First food allergen

A

Milk

40
Q

Second food allergen

A

Eggs

41
Q

Third food allergen

A

Fish

42
Q

Fourth food allergen

A

Shellfish

43
Q

Fifth food allergen

A

Tree nuts (cashews, walnuts, almonds, etc.)

44
Q

Sixth food allergen

A

Peanuts

45
Q

Seventh food allergen

A

Wheat

46
Q

Eighth food allergen

A

Soybeans

Biology of Food (12 decks)

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