Exam 1- Dietary Guidlines

Question 1

What is EAR

Answer 1

Estimated average requirement

Average nutrient requirement for a healthy population. Meets the needs of 50% of the population

Used for populations NOT INDIVIDUALS

Question 2

What is RDA

Answer 2

Recommended Dietary Allowance

Nutrient requirement to meet the needs of 97% of the population

For INDIVIDUALS not populations

Question 3

What is AI

Answer 3

Adequate intake

Nutrient recommendations when insufficient evidence to calculate EAR or RDA

Determined by observation

For individuals not populations

Question 4

What is UL

Answer 4

Tolerable upper intake level

Highest nutrient leave unlikely to cause adverse effects

Prevent toxicities

Question 5

Adult nutrient recommendations

Answer 5

Carbs- 45-65% of Cal

Total Fat- 20-35% Cal

Protein- 10-35% of cal

Fiber- Women(25) Men (38g)

Question 6

What is the HEI

Answer 6

Healthy eating index

Score based of 0-100

> 80 good diet

51-80 needs improvement

<51 poor diet

Question 7

What is the serving size for chicken, fish, beef, or pork

Answer 7

3 ounces

Set by government

Question 8

What are the guidelines for nutrients on a food label

Answer 8

5% or less is LOW

20% or more is HIGH

Of the daily values

Question 9

What is RDI

Answer 9

Reference daily intake

Used for vitamins and minerals

Question 10

What is DRV

Answer 10

Daily reference value

Used for macronutrients and electrolytes

Question 11

Health claims cant be used on foods that

Answer 11

Contain >20% DV for fat, saturated fat, cholesterol or sodium

Question 12

Nutrient content claim of “free”

Question 13

Nutrient content claim of “low”

Answer 13

<3g/serving and <30% calories from total fat

<1g/serving and <15% calories from saturated and trans fat

<20mg/serving of cholesterol

<140 mg/serving of sodium

Question 14

Nutrient content claim of “reduced”

Answer 14

25% less calories from fat, cholesterol, sodium, sugars than reference product

Question 15

For a structure or function claim what must happen

Answer 15

Role of a nutrient or ingredient intended to affect NORMAL STRUCTURE or function in humans

Question 16

What does convential mean when labeling chicken

Answer 16

Minimum of .5ft squared

Question 17

Cage free?

Answer 17

Minimum of 1ft squared

Not required to let birds outside

Question 18

Free range

Answer 18

Minimum of 21 ft squared

Question 19

Pasture raised

Answer 19

Minimum of 108 ft squared

Question 20

Egg nutrition of conventional vs. free range

Answer 20

Free range higher total fat mostly MUFA and PUFA

Higher omega 3

Conventional= 71mg/50g

Free range= 84 mg/50g

Question 21

Cooking temps for food

Answer 21

Beef, pork,veal, lamb=145
Ground meats= 160
Ham=145
Poultry=165
Eggs=160
Fish+shellfish= 145
Leftovers=165
Casseroles=165

Question 22

What does Sell by

Answer 22

Tells store how long to display

Question 23

Best if used by

Answer 23

Date recommended for best quality/flavor

NOT A SAFETY DATE

Question 24

Use by

Answer 24

Last date recommended to consume for peak quality

Question 25

What is a Heirloom

Answer 25

Variety at least 50yrs old

Produced by “open pollination”

Seeds produce same characteristics from year to year

Question 26

What is a hybrid

Answer 26

Cross pollination between 2 plants

Carefully controlled pollination

Some created in lab and many patented

Subsequent seed generations do not reproduce well

Question 27

What does genetically engineered mean

Answer 27

1 or more genes altered

May turn off genes

All created in lab and are patented

Seeds cannot be used

Question 28

What is the leading cause of blindness in children in the world

Answer 28

Vitamin A deficiency

In pregnant women causes night blindness