Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

Dietary Reference Intake (DRI)

A

set of reference values used to plan and assess nutrient intake of healthy people, which vary by age and sex
-diet planning and guiding nutrition programs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Estimated Average Requirement (EAR)

A

average daily nutrient intake level that is estimated to meet the needs of half of the individuals in a particular life stage and gender group
-blood test (measurable functional marker)
-This number can be used to assess the dietary adequacy of groups, not individuals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Recommended Dietary Allowance (RDA)

A

level of intake of a nutrient that is sufficient to meet the needs of nearly all individuals in particular life stage
-Calculated: EAR x 1.2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Adequate Intake (AI)

A

assigned to nutrients for which there is not enough evidence in the literature to assign an EAR
-set for all nutrients for infants less than 1yr old because unethical to hold nutrients from infants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Tolerable Upper Intake Level (UL)

A

highest level of nutrient intake that is likely to pose no adverse health effects for almost all individuals in the general population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Estimated Energy Requirement (EER)

A

average daily energy (calorie) intake needs for each life-stage group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Acceptable Macronutrient Distribution Ranges (AMDRS)

A

provide a range of intake associated with good health and reduced risk of chronic disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

AMDRS for Carbs

A

45-65% of total calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

AMDRS for Fat

A

20-35% of total calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

AMDRS for Protein

A

10-35% of total calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

As individuals, we should aim to meet any ___ or ____ set with the food we consume.

A

RDAs
AIs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

The DRIs only apply to ___ people, and not those who are sick or suffering from disease.

A

healthy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Daily Values

A

Generic standards developed by the U.S. Food and Drug
Administration (FDA)
-found on food label
-not recommendation for intake
-generic (apply to 2000kcal/day diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

RDA for Carb

A

130g or more per day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

AI for fiber for 19-50yr old

A

25g/day for women
38g/day for men

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

RDA for Protein

A

0.8kg of body weight per day
-depends on activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What standard info must be included on a food label?

A

product name, manufacturer name and address, amount of product in package, ingredients listed in descending order by weight, ingredients that are allergens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the big 8?

A

milk/dairy, eggs, fish, shellfish, peanuts/tree nuts, wheat/soy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are some of the changes that were made to the new food label?

A

-bolded important things
-changed serving sizes
-type of fat instead %
-added sugar in grams
-Vitamin D and Potassium added
-footnote better explains DV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What 4 vitamins and minerals are included on the new food label?

A

Vitamin D, Calcium, Iron, Potassium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Nutrient Content Claim

A

describes the nutrients in a food
controlled by FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Health Claim

A

describe relationship between disease and the food
controlled by FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Structure function claim

A

Describes how a nutrient affects human body structure or function
not controlled by FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Calorie Free

A

less than 5kcal per serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Low Calorie

A

40kcal or less per serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Reduced Calorie

A

at least 25% less kcal per serving than reference food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Fat Free

A

less than 0.5g fat per serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Low Fat

A

3g or less per serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Reduced Fat

A

at least 25% less per serving than reference food

30
Q

Cholesterol Free

A

less than 2mg and 2g or less saturated fat per serving

31
Q

Low Cholesterol

A

20mg or less and 2g or less saturated fat per serving

32
Q

Sugar Free

A

less than 0.5g sugar per serving

33
Q

No Added Sugar

A

no sugar or sugar-containing ingredient added during processing

34
Q

Reduced Sugar

A

at least 25% less sugar per serving than reference food

35
Q

Sodium Free

A

less than 5mg sodium per serving

36
Q

Very Low Sodium

A

35mg or less sodium per serving

37
Q

Low Sodium

A

140mg or less sodium per serving

38
Q

Reduced Sodium

A

at least 25% less sodium per serving than reference food

39
Q

High/Rich in/ Excellent Source

A

20% or more of the DV per reference amount; used to describe protein, vitamins, minerals, dietary fiber

40
Q

Good source

A

10-19% of the DV per reference amount; used to describe protein, vitamins, minerals, dietary fiber

41
Q

Enrichment

A

at least 10% above levels normally
add something that was lost during processing

42
Q

Fortification

A

up vitamin and mineral intake; add something that wasn’t there before

43
Q

What 5 nutrients are often added during enrichment?

A
  1. Iron… cast iron
  2. Folic acid
  3. B1- thiamin
  4. B2- riboflavin
  5. B3- niacin
44
Q

What are nutrient databases used for?

A

-Quickly estimate the amount of calories and nutrients in the foods we eat
-See how closely our intake matches dietary standards such as the RDA/AI

45
Q

What are some shortcomings of nutrient databases?

A

-Not all foods have been analyzed
-Methods of analysis for some nutrients have not been well developed
-There are many nutrients/food components that we are still learning about! (e.g., phytochemicals and zoochemicals)
-Cannot account for factors that affect nutrient levels in the food we eat (More coming up)
-Food composition values represent the total amount of the constituent in the food, rather than the amount actually absorbed in the body

46
Q

What is the USDA’s Nutrient Database called?

A

FoodData central

47
Q

What factors affect the nutrient content of food?

A

• Farming conditions
• Harvesting methods and timing
• Maturity and ripeness of the plants harvested
• Food processing methods
• Shipping conditions
• Storage time and temp
• Cooking process
Atmospheric CO2 levels

48
Q

Energy Dense Food

A

high in kcal but weigh ver little
EX: avocados, pop
-can help with poor appetite and gain weight

49
Q

Low-Energy Dense Food

A

large amounts of water and few calories
EX: fruits, vegetables
-often nutrient dense

50
Q

Who published the Dietary Guidelines for Americans?

A

USDA and the US Dept of Health and Human Services (DHHS) every 5yrs

51
Q

What are the Dietary Guidelines for Americans supposed to do?

A

science-based advice on what to eat and drink to promote health, reduce risk of chronic disease, and meet nutrient requirements

52
Q

What proportion of adults in America have on chronic disease?

A

6/10

53
Q

What proportion of adults in America have two or more chronic diseases?

A

4/10

54
Q

What are the 4 overarching guidelines for the 2020-2025 Dietary Guidelines?

A

1) Follow a healthy dietary pattern at every life stage
2) Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations
3) Focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits
Core: vegetables (colorful), fruits, grains, dairy, protein foods, oils
4) Limit foods and beverages higher in added sugar, saturated fat, sodium, alcohol

55
Q

For the first __ months of life, infants should be exclusively breastfed

A

6

56
Q

When should infants be introduced to nutrient-dense, complementary foods?

A

after 6months

57
Q

An underlying premise of the Dietary Guidelines is that nutritional needs should be met primarily from ___ -specifically, nutrient-dense foods and beverages (NOT ___)

A

foods and beverages
supplements

58
Q

What are the core elements that make up a healthy dietary pattern?

A

vegetables (colorful), fruits, grains, dairy, protein foods, oils

59
Q

Intake recommendations for added sugars?

A

Less than 10 percent of calories per day starting at age 2. Avoid
foods and beverages with added sugars for those younger than age 2

60
Q

Intake recommendations for saturated fat?

A

Less than 10 percent of calories per day starting at age 2

61
Q

Intake recommendations for sodium?

A

Less than 2,300 milligrams per day—and even less for children
younger than age 14
1500mg AI

62
Q

Intake recommendations for alcohol?

A

2 drinks or less in a day for men
1 drink or less in a day for women

63
Q

MyPlate

A

The USDA’s attempt to make nutrition findings and information practical for people

64
Q

What proportion of your plate at every meal should be fruits and vegetables?

A

half a plate; around 2 cups

65
Q

What proportion of your grains should be whole grains?

A

at least half

66
Q

Portion Size

A

is the amount of a single food item served in
a single eating occasion, such as a meal or a snack

67
Q

Serving Size

A

a standardized unit of measuring foods—
for example, a cup or ounce—used in dietary guidance,
such as MyPlate or the Dietary Guidelines for Americans

68
Q

Healthy Eating Index

A

a measure of diet quality used to assess how well a set of foods aligns with key recommendations of the Dietary Guidelines for Americans

69
Q

People usually ___ the amount they eat, and ___ the number of calories they burn through exercise/activity

A

underestimate
overestimate

70
Q

What happens to intake when people are given more food?

A

people eat more when they’re given more

Nutrition (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions