Priniciples And Guidelines

Question 1

Diet planning principles

Answer 1

• Adequacy
• Balance
• kCalorie control
• Nutrient density
• Moderation
• Variety

Question 2

Eating pattern

Answer 2

Customary quantities, proportions, and frequencies of consuming various foods and beverages over time

Question 3

Adequacy ( dietary)

Answer 3

Providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health

Question 4

Balance ( dietary)

Answer 4

Providing foods in proportion to one another and in proportion to the body’s needs

Question 5

kCalorie(energy) control

Answer 5

Management of food energy intake

Question 6

Nutrient density

Answer 6

A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kCalories, the higher the nutrient density

Question 7

Empty- KCalorie foods

Answer 7

A popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals

Question 8

Nutrient profiling

Answer 8

Ranking foods based on their nutrients composition

Question 9

Moderation ( dietary)

Answer 9

Providing enough but not too much of a substance

Question 10

Solid fats

Answer 10

Fats that are not usually liquid at room temperature

Question 11

Added sugars

Answer 11

Sugars and other kCaloric sweetness that are added to foods during processing, preparation, or at the table.

Question 12

Variety ( dietary )

Answer 12

Eating a wide selection of foods from the major food groups