Chapter 2 Objectives Flashcards
The three key principles of a healthy diet
Balance, moderation, variety
The amount of nutrients per calorie in a given food.
Nutrient-density
A measurement of the calories in a given food compared with the weight (grams) or volume of food
Energy-density
Dietary Reference Intakes
DRIs
DRIs
Dietary Reference Intakes
Reference values for the essential nutrients needed to maintain food health, to prevent chronic diseases, and to avoid unhealthy excesses
Dietary Reference Intakes (DRIs)
Estimated Average Requirement
EAR
EAR
Estimated Average Requirement
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
Estimated Average Requirement (EAR)
AI
Adequate Intake
Adequate Intake
AI
The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health
Adequate Intake (AI)
Recommended Dietary Allowance
RDA
RDA
Recommended Dietary Allowance
The average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group
Recommended Dietary Allowance (RDA)
Tolerable Upper Intake Level
UL
UL
Tolerable Upper Intake Level
The highest amount of a nutrient that can be consumed daily without harm in a similar age and gender group of individuals
Tolerable Upper Intake Level (UL)