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NTDT 200 > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

6 Basic Diet Planning Principles

A
  • Adequacy
  • Balance
  • KCAL control
  • Nutrient Density
  • Moderation
  • Variety
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2
Q

Discuss Adequacy

A
  • sufficient energy

- adequate nutrients for healthy people

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3
Q

Discuss Balance

A

enough but not too much

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4
Q

Discuss kClaorie control

A

energy in=energy out

-select foods w/ nutrient density

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5
Q

Nutrient Density

A

-most nutrients for the fewest calories

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6
Q

What is an empty k-calorie food?

A

low in nutrient density

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7
Q

Moderation

A
  • regularly select foods-low in fat

- occasionally have foods rich in fats and sugars

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8
Q

Variety

A

among and within food groups

_Benefits of A Varied Diet

  • Improves Nutrient Adequacy
  • Prevents boredom
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9
Q

What is the time frame for Dietary Guidelines for Americans

A
  • revised/published every 5 years

- evidence/science-based advice for people 2 years old and over on diet

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10
Q

4 key areas of DG

A
  • balance calories to maintain weight
  • foods/food components to reduce
  • foods and nutrients to increase
  • building healthy eating patterns
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11
Q

5 subgroups of veggies

A

-dark green
-red/orange
legumes
-starchy

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12
Q

Notable Nutrients for Fruits

A
  • folate
  • vitamin A&C
  • potassium
  • fiber
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13
Q

Notable Nutrients for Vegetables

A
  • folate
  • vitamin A,C,K, & E
  • magnesium
  • potassium
  • fiber
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14
Q

Notable Nutrients for Grains

A
  • folate
  • niacin
  • B1
  • B2
  • iron
  • magnesium
  • selenium
  • fiber
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15
Q

Notable Nutrients for meat,poultry,fish,legumes,eggs,and nuts

A
  • protein
  • niacin
  • B6
  • B12
  • iron
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16
Q

Notable nutrients for milk

A
  • protein
  • B2
  • B12
  • calcium
  • Vitamin A&D
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17
Q

What is an exchange list?

A
  • help in achieving kcalorie control and moderation

- sorting of foods based on energy-nutrient contents

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18
Q

6 Exchange Lists

A

-fruit exchange
-vegetable exchange
-milk exchange(3 in 1)
-meat exchange (4 in 1)
very lean, lean, medium, and high
-fat exchange
-starch exchange

19
Q

Diet Planning Guides- Grains

A
  • whole grain products

- fortification and enrichment

20
Q

Diet Planning Veggies

A

fresh vs canned or frozen

21
Q

Diet Planning Fruits

A
  • colors

- fruit juices

22
Q

Meat, fish, and poultry

A
  • lean cuts (loin)
  • portion sizes
  • cooking techniques
23
Q

In the kernel whats taken off and whats left

A
  • the bran and germ are taken off

- we leave the endosperm

24
Q

processed

A

-change of physical,chemical, microbiological or sensory properties

25
Q

Enriched

A

addition of nutrients that were lost during processing so food will meet specified standards(bread)

26
Q

discretionary kcalorie allowance

A

Kcalories remaining in a person’s energy allowance after consuming enough nutrient-dense foods to meet all nutrients for a day

27
Q

fortified

A

addition of nutrients that were either not originally present or present in insignificant amounts (OJ w/ Calicum)

28
Q

refined

A

process by which coarse parts of food are removed; wheat refined into flour, bran, germ, husk removed, leaving endosperm

29
Q

What Enrichment adds?

A
  • iron
  • thiamin
  • riboflavin
  • niacin
  • folate
30
Q

Product not required to have food label?

A
  1. those contributing few nutrients (cofee,tea,spices),
  2. produced by small businesses,
  3. made/sold in same establishmnt
31
Q

How are packaged foods listed?

A

in descending order

32
Q

Food label changes?

A

Calorie counts are bigger

Serving sizes reflect way more of what we really eat
-20 oz soda labeled as one serving

-new panel includes separate line for added sugar

-removes kcals from fat
Update the DV for sodium ,Vitamin D, and potassium

33
Q

What amount of k calories is everything based on?

A

2000

34
Q

Types of Claims

A
  • nutrient claim
  • health claim
  • structure function claims
35
Q

What is considered a good source according to the daily value?

A

10-19%

36
Q

What is considered a high source for a daily value?

A

20% or more

37
Q

What is high for fiber?

A

5g or more

38
Q

Nutrient claims

A

characterize the level of a nutrient in the food

ex.fat free or less sodium

39
Q

Health Claims

A

characterize the relationship of a food or food component to a disease or health related condition

40
Q

Structure/function claims

A

describe the effect that a substance has on the structure or function of the body and do not make reference to a disease

  • made without FDA approval
  • must not mention a disease or symptom
41
Q

Restaurant Menu Labeling

A
  • Requires restaurants and similar retail food establishments w/20 or more locations

–list calorie information- standard menu items on: restaurant menus, menu boards, drive-through menu boards

–also requires vending machine operators w/20 or more machines to disclose calories

42
Q

New Food Labels

A

Total food energy; food energy from fat(gone)
Total fat; saturated fat; trans fat; cholesterol
___________sodium(mg dv now=2300)_______
Total carbohydrate (g & DV); dietary fiber (G & DV) ; sugars (g)
_______protein (grams)____________
Vitamins A & C and D; iron; calcium

43
Q

5 subgroups of veggies

A

Dark green,red/orange,legumes,starchy other

44
Q

USDA food patterns each include?

A

Recommended daily amounts for each group
Notable nutrients
Serving equivalents
Nutrient density

NTDT 200 (17 decks)

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