Personal and Community Nutrition Flashcards

1
Q

Factors that influence food selection

A
  • Preferences (taste)
  • Genetic, Social, Behavioral Factors
  • Cultural
  • Social Interactions
  • Availability/Convenience
  • Positive/Negative associations
  • Emotions (i.e. boredom, stress)
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2
Q

Most significant nutrient concerns for most Americans when intakes are compared to Dietary Guidfelines for Americans?

A

Limits added sugars (!!!), sodium, saturated fats, and refined grains

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3
Q

Dietary guidelines for Americans

A
  • Follow healthy eating pattern across lifespan
  • Focus on variety, nutrient density, and amount
  • Limit calories from added sugars and saturated fats, and reduce sodium
  • shift to healthier food and beverage choices
  • support healthy eating patterns for all
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4
Q

Recommendations from ChooseMyPlate

A
  • 6 oz grains
  • 2.5 cups vegetables
  • 2 cups fruits
  • 3 cups dairy
  • 5.5 oz protein foods
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5
Q

Effects of choosing more fruits and vegetables

A
  • decreases intake of fats
  • reduces risk for heart disease and some cancers (because of increased fiber, vitamin C and vitamin A)
  • excellent source of antioxidants and phytochemicals
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6
Q

Food Labeling

Importance of determining serving size

A

Consistent across product lines and reflects amount people actually eat

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7
Q

Food Labeling

How Percent Daily Values can be used to choose foods high in nutrients

A

Allows clients to make comparisons between products, assess nutrient content claims, and choose a mix of foods that balance nutrient intake

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8
Q

Food Lableing

How are ingredient lists organized?

A

In descending order of predominance by weight

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9
Q

Food Labeling

Requirements for organic labeling

A
  • 100% Organic: All ingredients are organic
  • Organic: 95% or more organic ingredients
  • Made with organic ingredients: at least 70% organic
  • less than 70% organic ingredients: organic ingredients denoted in ingredient list only
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10
Q

Benefits of whole grain foods

A
  • Uses all parts of the grain
  • excellent source of fiber
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11
Q

Fortification

A

adding nutrients that either were not originally present or present in insignifcant amounts

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12
Q

Enriched

A

addition of nutrients that were lost during processing

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