Chapter 3 Flashcards
nutrient requirement
smallest amount of a nutrient that maintains a defined level of nutritional health
Dietary Reference Intakes (DRIs)
set of energy and nutrient intake standards that can be used as references when making dietary recommendations
Food and Nutrition Board (FNB)
group of scientists who develop DRIs
Estimated Average Requirement (EAR)
amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-stage/sex group
physiological marker
substance in the body that reflects proper functioning and can be measured
Estimated Energy Requirement (EER)
average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight
Recommended Dietary Allowances (RDAs)
standards for recommended daily intakes of several nutrients
Adequate Intakes (AIs) dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present
dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present
Tolerable Upper Intake Level (Upper Level, or UL)
highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily
Acceptable Macronutrient Distribution Ranges (AMDRs)
ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of micronutrients and may reduce the risk of diet-related chronic diseases
AMDRs for adults
Carbohydrate 45-65%
Protein 10-35%
Fat 20-35%
dietary guidance system
food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations
major food groups
dairy fruit vegetables protein rich foods oils
enrichment
replacement of some nutrients that were removed during processing
fortification
addition of nutrients to any food to boost its nutritional value
protein equivalents
1 oz meat, shellfish, tempeh 1 egg 1 tbsp peanut butter 1/2 oz nuts or seeds 1/4 cup beans 2 tbsp hummus
Fruit Equivilents
1 small apple 1 medium grapefruit, pear 1 large banana, orange, peach 8 large strawberries 1 cup diced melon, grapes, pinnaple 1 cup applesauce or 100% fruit juice 1/2 cup dried fruit
vegetable Equivalents
1 cup raw or cooked vegetables
1 cup vegetable juice
2 cups leafy greens (raw)
1 large sweet potato, corn, tomato
MyPlate
USDA’s interactive Internet dietary and menu-planning guide
“the best diet overall”
the mediterranean diet
who regulates info placed on food labels and food claims
FDA
Daily Values (DVs)
set of nutrient intake standards developed for labeling purposes
Nutrition Facts panel
nutrition information about a food’s nutrient contents that is displayed in a specific format on the food’s package
most FDA would approve for fat, saturated fat, cholesterol, sodium?
13 g fat
4 g saturated fat
60 mg cholesterol
480 mg sodium
organically produced foods
foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation
