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NUTRITION > Nutrition Guidelines:Applying the Science of Nutrition; Chapter 2 > Flashcards

Nutrition Guidelines:Applying the Science of Nutrition; Chapter 2 Flashcards

1
Q

DIETARY REFERENCE INTAKES (DRIs)

A

A set of reference values for the intake of energy, nutrients, and food components that can be used for planning and assessing the diets of healthy people in the US and Canada.

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2
Q

LIFE-STAGE GROUPS

A

Groupings of individuals based on stages of growth and development, pregnancy, and lactation that have similar nutrient needs.

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3
Q

ESTIMATED AVERAGE REQUIREMENT (EARs)

A

Intakes that meet the estimated nutrient needs of 50% of individuals in a gender and life-stage group.

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4
Q

RECOMMENDED DIETARY ALLOWANCE (RDAs)

A

Intakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life-stage and gender group.

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5
Q

ADEQUATE INTAKES (AIs)

A

Intakes that should be used as a goal when no RDA exists. These values are an approximation of the average nutrient intake that appears to sustain a desired indicator of health.

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6
Q

TOLERABLE UPPER INTAKE LEVELS (ULs)

A

Maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in the specified life-stage and gender group.

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7
Q

CRITERIA OF ADEQUACY

A

Functional indicators, such as the level of a nutrient in the blood or the appearance of a deficiency symptom, that can be measured to determin the biological effect of a level of nutrient intake.

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7
Q

ESTIMATED ENERGY REQUIREMENTS (EERs)

A

Average energy intakes predicted to maintain body weight in healthy individuals

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8
Q

ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGES (AMDRs)

A

Ranges of intake for energy-yielding nutrients, expressed as a percentage of total energy intake that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.

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9
Q

DIETARY GUIDELINES FOR AMERICANS

A

A set of nutrition and lifestyle recommendations designed to promote population-wide dietary changes to reduce the incidence of nutrition-related chronic disease.

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10
Q

DISCRETIONARY KCALORIES

A

The energy left over after an individual has consumed all the food needed to meet their nutrient needs.

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11
Q

DAILY VALUE

A

A nutrient reference value used on food labels to help consumers see how foods fit into their overall diets.

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12
Q

REFERENCE DAILY INTAKES (RDIs)

A

Reference values established for vitamins and minerals that are based on the highest amount of each nutrient recommended for any adult age group by the 1968 RDAs.

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13
Q

DAILY REFERENCE VALUES (DRVs)

A

Reference values established for protein and seven nutrients for which no original RDAs were established. The values are based on dietary recommendations for reducing the risk of chronic diease.

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14
Q

EXCHANGE LISTS

A

A food group system that groups foods according to energy and macronutrient content. If is used extensively in planning diabetic and weight loss diets.

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15
Q

HEALTHY PEOPLE INITIATIVE

A

A set of national health promotion and disease prevention objectives for the US population.

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16
Q

NUTRITIONAL STATUS

A

State of health as it is influenced by the intake and utilization of nutrients.

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17
Q

NUTRITIONAL ASSESSMENT

A

An evaluation used to determine the nutritional status of individuals or groups for the purpose of identifying status of individuals or groups for the purpose of identifying nutritional needs and planning personal healthcare or community programs to meet those needs.

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18
Q

24 HOUR RECALL

A

A method of assessing dietary intake in which a trained interviewer helps an individual remember what he or she ate during the previous day.

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19
Q

FOOD DIARY

A

A method of assessing dietary intake that involves an individual keeping a written record of all food and drink consumed during a defined period.

20
Q

FOOD FREQUENCY QUESTIONNAIR

A

A method of assessing dietary intake that gathers information about how often certain categories of food are consumed.

21
Q

FOOD DISAPPEARANCE SURVEYS

A

Surveys that estimate the food use of a population by monitoring the amount of food that leaves the marketplace.

22
Q

NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY (NHANES)

A

A survey that collects information about the health and nutritional status of individuals in the population.

23
Q

INDIRECT FOOD ADDITIVE

A

Substance that are expected to unintentionally enter foods during manufacturing or from packaging. They are regulated by the FDA.

24
Q

HEALTH CLAIM

A

A statement made about the relationship between a nutrient or food and a disease or health condition.

25
Q

FORTIFICATION

A

A term used generally to describe the process of adding nutrients to foods, such as the addition of vitamin D to milk.

26
Q

ENRICHED

A

Refers to a food that has had nutrients added to restore those lost in processing to a level equal to or higher than originally present. (Refined grain)

27
Q

STRUCTURE/FUNCTION CLAIM

A

Claims on food and supplement labels that describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans.

28
Q

SUSTAINABLE AGRICULTURE

A

environmentally friendly methods of farming that allow the production of crops or live stock without damage to soil, water, biodiversity, or other natural resources.

29
Q

US DEPARTMENT OF AGRICULTURE (USDA)

A

US government agency responsible for monitoring the safety and wholesomeness of meat, poultry and eggs.

30
Q

USP DESIGNATION

A

Tis symbol indicates that the supplement has been verified as manufactured according to the quality,nourity and potency standards set by the US Pharmacopia Convention

31
Q

GOOD SOURCE

A

Food contains 10% to 19% of the Daily value for a particular nutrient per serving.

32
Q

HIGH IN

A

Used for foods that contain 20% or more of the Daily Value for a particulars nutrient. (Rich or excellent source of)

33
Q

FAT FREE

A

Product contains no amount of,nor a trivial amount of fat or saturated fat. Less than .05g per serving.

34
Q

ORGANIC

A

Plants produced without the use of most conventuals pesticides;fertilizers made with synthetic ingredients one sewage sludge. Animals that are antibiotic and hormone free and raised on organic feed.

Molecules contain carbon.

35
Q

DRUG

A

A substance intended foe use in the diagnose, cure, mitigation, treatment or prevention of disease.

36
Q

DIETARY SUPPLEMENT HEALTH AND EDUCATION ACY (DSHEA) of 1994

A

Regulates dietary supplements

37
Q

SUPPLEMENT

A

A product taken by mouth that contains a dietary ingredient intended to supplement the diet. These products may include vitamins, minerals, herbs or other botanicals, amino acids and substances such as enzymes, sorta tissues, glandular and metabolites.

38
Q

EFFICACY

A

Effectiveness

39
Q

NUTRIENT CLAIM

A

Pertains to a specific nutrient.

40
Q

DIRECT FOOD ADDITIVE

A

Substances intent illy added added to foods. They are regulated by the FDA.

41
Q

FOOD AND DRUG ADMINISTRATION (FDA)

A

US government agency response
Nibble for the safety and wholesomeness of all food except red meat, poultry, and eggs; also setsnstandards and enforces regulations for food labeling and for food and color additives.

42
Q

GOOD MANUFACTURING PRACTICE

A

They require manufactures to test their products to ensure identity, purity, strength and composition.

43
Q

FEDERAL TRADE COMMISSION

A

Watch dog for label claims advertising

44
Q

DEPARTMENT OF HEALTH AND HUMAN SERVICES

A

US government’s principal agency for protecting the health of all Americans and providing essential human services.

45
Q

NATIONAL HEALTH INSTITUTE

A

The nations medical research agency. Supporting scientific studies that turn discovery into health.

46
Q

LOW SODIUM

A

Indicates that a product contains 140mg sodium or less per serving.

47
Q

NATURAL

A

Present in or produced by nature.

NUTRITION (2 decks)

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