Chapter 3 Flashcards

1
Q

nutrient requirement

A

smallest amount of a nutrient that maintains a defined level of nutritional health

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2
Q

Dietary Reference Intakes (DRIs)

A

set of energy and nutrient intake standards that can be used as references when making dietary recommendations

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3
Q

Food and Nutrition Board (FNB)

A

group of scientists who develop DRIs

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4
Q

Estimated Average Requirement (EAR)

A

amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-stage/sex group

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5
Q

physiological marker

A

substance in the body that reflects proper functioning and can be measured

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6
Q

Estimated Energy Requirement (EER)

A

average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight

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7
Q

Recommended Dietary Allowances (RDAs)

A

standards for recommended daily intakes of several nutrients

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8
Q
Adequate Intakes (AIs)
dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present
A

dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present

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9
Q

Tolerable Upper Intake Level (Upper Level, or UL)

A

highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily

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10
Q

Acceptable Macronutrient Distribution Ranges (AMDRs)

A

ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of micronutrients and may reduce the risk of diet-related chronic diseases

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11
Q

AMDRs for adults

A

Carbohydrate 45-65%
Protein 10-35%
Fat 20-35%

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12
Q

dietary guidance system

A

food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations

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13
Q

major food groups

A
dairy
fruit
vegetables
protein rich foods
oils
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14
Q

enrichment

A

replacement of some nutrients that were removed during processing

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15
Q

fortification

A

addition of nutrients to any food to boost its nutritional value

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16
Q

protein equivalents

A
1 oz meat, shellfish, tempeh
1 egg
1 tbsp peanut butter
1/2 oz nuts or seeds
1/4 cup beans
2 tbsp hummus
17
Q

Fruit Equivilents

A
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
18
Q

vegetable Equivalents

A

1 cup raw or cooked vegetables
1 cup vegetable juice
2 cups leafy greens (raw)
1 large sweet potato, corn, tomato

19
Q

MyPlate

A

USDA’s interactive Internet dietary and menu-planning guide

20
Q

“the best diet overall”

A

the mediterranean diet

21
Q

who regulates info placed on food labels and food claims

22
Q

Daily Values (DVs)

A

set of nutrient intake standards developed for labeling purposes

23
Q

Nutrition Facts panel

A

nutrition information about a food’s nutrient contents that is displayed in a specific format on the food’s package

24
Q

most FDA would approve for fat, saturated fat, cholesterol, sodium?

A

13 g fat
4 g saturated fat
60 mg cholesterol
480 mg sodium

25
organically produced foods
foods that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or ionizing radiation