nutrition chap 2 Flashcards
undernutrition
poor health resulting from depletion of nutrients caused by inadequate nutrient intake over time, most associated with poverty, alcoholism and some types of eating disorders
overnutrition
to much food or too much of one particular nutrient such as fat or calories
nutrient density
a clue to its “healthiness” ratio of nutrient content to energy content
USDA
the government agency that monitors the production for protecting the health of all Americans and providing essential human services
dietary guidelines for Americans
provides science based advice that suggests how nutrition and physical activity can help promote health across the life span and reduce the risks for major chronic diseases in the US population
food groups
categories of similar foods, such as fruits and vegetables
MyPlate
guide to support healthy eating patterns
Canada’s food guide
the guide based on what health Canada believes to be the best available scientific evidence to promote healthy eating and overall nutritional well being
dietary standards
they define healthful diets in terms of specific amounts of nutrients
dietary reference intakes (DRI’s)
are current dietary standards, includes EAR, RDA, AI and UL
recommended nutrient intakes (RNI’s)
Canadian dietary standards that have been replaced by DRI’s
recommended dietary allowance (RDA’s)
the nutrient intake levels that meet the nutrient needs of almost all (97-98%) individuals in a life stage and gender group
food and nutrition board
responsible for assembling the group of nutrition scientists who retire available scientific data to determine appropriate intake of the known essential nutrients
requirement
the lowest continuing intake level of a nutrient that prevents deficiency in an individual
estimated average requirement (EAR)
reflects the amount of a nutrient that would meet the needs of 50% of the people in a particular life stage (age) and gender group
Adequate intake (AI)
values determined in part by observing healthy groups of people and estimating their dietary intakes
tolerable upper intake levels (ULs )
the maximum levels of daily nutrient intake that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed
estimated energy requirement (EER)
the energy intake that is estimated to maintain energy balance in healthy, normal weight individuals
acceptable macronutrient distribution ranges (AMDRs)
indicate the recommended balance of energy sources in a healthful diet
food label
labels required by law on virtually all packaged food and having 5 requirements
Food and drug administration(FDA)
responsible for ensuring that foods sold in the US are safe, wholesome and properly labeled
statement of identity
the product must prominently display the common or usual name of the product or identify the food with an “appropriate descriptive term”
nutrition facts panel
informs the consumer about the nutritional value of a food product, enabling an informed shopper to compare similar products
enrich
to add vitamins and minerals lost or diminished during food processing
