Chapter 3

Question 1

nutrient requirement

Answer 1

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

Question 2

Dietary Reference Intakes (DRIs)

Answer 2

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

Question 3

Food and Nutrition Board (FNB)

Answer 3

group of scientists who develop DRIs

Question 4

Estimated Average Requirement (EAR)

Answer 4

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

Question 5

physiological marker

Answer 5

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

Question 6

Estimated Energy Requirement (EER)

Answer 6

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

Question 7

Recommended Dietary Allowances (RDAs)

Answer 7

standards for recommended daily intakes of several nutrients

Question 8

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

Answer 8

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

Question 9

Tolerable Upper Intake Level (Upper Level, or UL)

Answer 9

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

Question 10

Acceptable Macronutrient Distribution Ranges (AMDRs)

Answer 10

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

Question 11

AMDRs for adults

Answer 11

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

Question 12

dietary guidance system

Answer 12

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

Question 13

major food groups

Answer 13

dairy
fruit
vegetables
protein rich foods
oils

Question 14

enrichment

Answer 14

replacement of some nutrients that were removed during processing

Question 15

fortification

Answer 15

addition of nutrients to any food to boost its nutritional value

Question 16

protein equivalents

Answer 16

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

Question 17

Fruit Equivilents

Answer 17

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

Question 18

vegetable Equivalents

Answer 18

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

Question 19

MyPlate

Answer 19

USDA’s interactive Internet dietary and menu-planning guide

Question 20

“the best diet overall”

Answer 20

the mediterranean diet

Question 21

who regulates info placed on food labels and food claims

Answer 21

FDA

Question 22

Daily Values (DVs)

Answer 22

set of nutrient intake standards developed for labeling purposes

Question 23

Nutrition Facts panel

Answer 23

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

Question 24

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

Answer 24

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

Question 25

organically produced foods

Answer 25

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