Diet Planning Guides Flashcards
Five major groups
- Fruits
- Vegetables
- Grains
- Protein foods
- Milk and Milk products
Fruits
Contribute folate, vitamin A, vitamin C, Potassium, and fiber
Vegetables
Contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber
Grains
Contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber
Protein foods
Contribute protein, essential fatty acids, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc
Milk and milk products
Contribute protein, riboflavin, vitamin B12, calcium, potassium, and, when fortified, vitamin A and vitamin D
Oils
Isn’t a food group, but contributes to vitamin E and essential fatty acids
Legumes
Plants of the bean and pea family, with seeds that are rich in protein compared with other plant derived foods
Discretionary kCalories
The kCalories remaining in a person’s energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day
Serving sizes
The standardized quantity of a food; such in formation allows comparisons when reading food labels and consistency when following the dietaryh
Portion sizes
The quantity of a food served or eaten at one meal or snack; not a standard amount
MyPlate
It divides a plate into four sections - fruits - vegetables - grains - protein foods The sections vary in size, indicating the relative proportion each food group contributes to a healthy diet
Healthy eating index
A measure that assess how well a diet meets the recommendations of the dietary guidelines for Americans
Food lists
Diet planning tools that organize foods by their proportions of carbohydrates, fat, and protein
Refined
The process by which the coarse parts of a food are removed
Enriched
The addition to a food of specific nutrients to compensate for losses that occur during processing so that the food will meet a specified standard
Whole grain
A grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; not refined
Bran
The protective coating around the kernel of grain, rich in nutrients and fiber
Germ
The part of the seed that grows into a mature plant, especially rich in vitamins and minerals
Fortified
The addition to a food of nutrients that were either absent or present in insignificant amounts. Can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food
