lecture 1 and 2 Flashcards
When wre dietary guidelines created?
1st published in 1980
How often are the dietary guidelines updated?
every 5 years
What ages are the dietary guidleines for?
age 2 and up
What is the DGA for sodium?
less than 2,300 mg/day
what is the % calories /day for saturated fat
10%
The 2020-2025 DGAs include ______, lactation, and from birth to 24
months
pregnancy
Shifting from a nutrient focus to a whole foods focus is difficult as the
body of scientific evidence to support consumption of _________
compared to nutrients is limited
whole foods
Science-policy-public-____
me
Because of concerns with fat and cardiovascular
disease, U.S. diet moved from higher fat (42% of kcal
in 1972) to lower fat (_____% of kcal in 2000) –current
movement toward lower carbohydrate
32%
what is nutrient adequacy?
meet nutrient needs without exceeding calorie needs
What is a DRI
dietary reference intake
what is a AMDR
acceptable macronutrient distribution range
what is the aDMR of protein?
10-35%
what is the admr of carbs?
45-65%
what is the amdr of fat?
20-35%
what is RDA
recommended dietary allowance
Time spent cooking food has _______ over time
decreased
_____ of americans are overweight
2/3
energy-yielding nutrients are also called __________ (carbs, proteins, lipids)
macronutrients
what are micronutrients
vitamins and minerals
1 kilocalorie = _____ kilojoules
4.18
lipids contain __ kcall/gram
9
1 gram of protein = _ kcal energy
4
Do micronutrients provide energy?
no, but are essential for proper functioning
water is a _______nutrient
macro
What do nutrients do? provide_______, form _________ and regulates _______ processes.
energy, structures, body
most of the bodies weight is due to ______,_______, and _________.
water, lipids and protein
nutritional genomics- the study of what?
how diet affects genes and how genetic variation can affect the impact of nutritional health
what makes a good experiment?
control group, placebo, double blind
who was the first to make the scientific method?
Antoine Lavoisier
what is a DRI?
dietary reference intake-set of reference values for the intake of energy, nutrients, and food to plan
EARs
estimated average requirements-used to evaluate nutrient intake of populations
AIs
adequate intakes- recommend specific amounts of nutrients for individuals
RDAs
recommended dietary allowances-recommend specific amounts of nutrients for individuals
ULs
tolerable upper intake levels - help with the prevention of nutrient toxicities
EERs
Estimated Energy Requirements (EERs)
Can be used to calculate kcals needed to ensure a stable weight in a healthy individual
Acceptable Macronutrient Distribution
Ranges (AMDRs)
Expressed as ranges, or proportions, of
nutrients for healthy intake
What does the DV show?
the amount of a nutrient in a food as a % of the recommendation
Reduced means–
product must contain 25% less of a nutrient or energy than the regular product
