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Nutrition > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

dietary reference intake

A

a set of four lists of values for measuring the nutrient intakes of healthy people in the united states and canada

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2
Q

what four lists are included in the dietary reference intake?

A

EAR, RDA, AI, and UL

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3
Q

daily values

A

nutrients standard that are printed on food labels and on grocery store and restaurant signs

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4
Q

what is the average calorie diet?

A

2,000 calorie

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5
Q

recommended dietary allowances (RDA)

A

nutrient intake goals for individuals; average daily nutrient intake level that meets the needs of nearly all of healthy people in a particular life stage and gender group (~97-98%)

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6
Q

adequate intakes (AI)

A

nutrient intake goals for individuals; the recommended average daily nutrient intake level based on intake of healthy people (observed or experimentally derived) on a particular life stage and gender group

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7
Q

tolerable upper intake levels (UL)

A

highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals of a particular life stage and gender group; usual intake above this level may place an individual at risk of illness from nutrient toxicity

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8
Q

esitmated average requirements

A

average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group; used in nutrition research and policy making and is the basis upon which RDA values are set

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9
Q

acceptable macronutrient distribution ranges (AMDR)

A

values for carbohydrate, fat, and protein expressed in percentages of total daily caloric intake; ranges of intakes set for the energy-yielding nutrients that are sufficient to provide adequate total energy and nutrients while minimizing the risk of chronic disease

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10
Q

what is the AMDR for carbohydrates?

A

45-65% of calories

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11
Q

what is the AMDR for fats?

A

20-35% of calories

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12
Q

what is the AMDR for proteins?

A

10-35% of calories

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13
Q

who are DRIs meant for?

A

designed for healthy maintenance and disease prevention in healthy people

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14
Q

balance study

A

laboratory study in which a person is fed a controlled diet and the intake and excretion of a nutrient are measured

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15
Q

what types of nutrients are only valid for balance studies?

A

only valid for nutrients that do not change while they are in the body

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16
Q

requirement

A

amount of a nutrient that will just prevent the development of a specific deficiency signs

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17
Q

estimated energy requirement (EER)

A

average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, gender, weight, height, and level of physical activity consistent with good health

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18
Q

what age range do the Dietary Guidelines for Americans help to achieve and sustain a healthy weight and to consume a diet of nutrient-dense foods and beverages?

A

2 years and older

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19
Q

what are the four major topic areas for the Dietary Guidelines for Americans 2010?

A

balance calories to manage a healthy body weight, increase intakes of certain nutrient-dense foods, reduce intakes of certain foods and food components, and build a healthy eating pattern

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20
Q

solid fats

A

fats that are high in saturated fat and usually are not liquid at room temperature

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21
Q

what is an example of solid fat?

A

butter

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22
Q

food group plan

A

diet-planning tool that sorts foods into groups based on their nutrient content and then specifies that people should eat certain minimum numbers of servings of food for each group

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23
Q

nutrient density

A

a measurement of nutrients provided per calorie of food; provides vitamins, minerals, and other beneficial substances with relatively few calories

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24
Q

how does the USDA Food Patterns divide food?

A

based on food groups which have key nutrient content

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25
Q

what should be limited in a diet?

A

solid fats, added sugars, and alcohol

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26
Q

what is the new “food pyramid”?

A

MyPlate

27
Q

how much of the plate needs to be fruits and vegetables?

A

half

28
Q

what is the smallest portion of food on the plate?

A

protein

29
Q

can the USDA Food Patterns be used with different eating styles?

A

yes

30
Q

exchange system

A

diet-planning tool that organizes foods with respect to their nutrient content and calories

31
Q

nutrition facts

A

the panel of nutrition information required to appear on almost every packaged food

32
Q

what did the Nutrition Education and Labeling Act of 1990 do for food labels?

A

set the requirements for certain label information to ensure that food labels truthfully inform consumers about the nutrients and ingredients in the package

33
Q

serving size

A

single serving

34
Q

servings per container

A

number of servings per box, can, or package

35
Q

calories/calories from fay

A

total food energy per serving and energy from fat per serving

36
Q

what does the first ingredient on a food label mean?

A

it makes up the largest amount of that product

37
Q

nutrient claims

A

claims using approved wording used to describe the nutrient values of food

38
Q

health claims

A

claims linking food constituents with disease states; allowable on labels within the criteria established by the Food and Drug Administration

39
Q

structure-function claim

A

legal but largely unregulated claim permitted on labels of foods and dietary supplements, often mistaken by consumers for a regulated health claim

40
Q

the nutrient standards in use today include all of the following except ______

A

daily minimum requirements (DMR)

41
Q

the Dietary Reference Intakes were devised for which of the following purposes?

A

to set nutrient goals for individuals, to suggest upper limits of intakes, above which toxicity is likely, and to set average nutrient requirements for use in research

42
Q

the energy intake recommendation is set at a level predicted to maintain body weight

A

true

43
Q

the Dietary Reference Intakes are for all people, regardless of their medical history

A

false

44
Q

the Dietary Guidelines for Americans include all of these major topic areas, except

A

reduce intakes of artificial ingredients

45
Q

the Dietary Guidelines for Americans recommended physical activity to help balance calorie intakes to achieve and sustain a healthy body weight

A

true

46
Q

according to the USDA Food Patterns, which of the following vegetables should be limited?

A

baked beans

47
Q

the USDA Food Patterns recommend a small amount of daily oil from which of these sources?

A

olives, nuts, and vegetable oil

48
Q

people who choose not to eat meat or animal products need to find an alternative to the USDA Food Patterns when planning their diets

A

false

49
Q

to plan a healthy diet that correctly assigns the needed amounts of food from each food group, the diet planner should start by consulting

A

USDA Food Patterns

50
Q

a properly planned diet controls calories by excluding snacks

A

false

51
Q

which of the following values is found on food labels?

A

daily values

52
Q

by law, food labels must state as a percentage of the Daily Values the amounts of vitamin C, vitamin A, niacin, and thiamin present in food.

A

false

53
Q

to be labeled “low fat,” a food must contain 3 grams of fat or less per serving

A

true

54
Q

one way to evaluate any eating pattern is to compare the total fat amounts that it provides with those recommended by the USDA Food Patterns

A

true

55
Q

a carefully planned diet has which of these characteristics?

A

it contains sufficient raw oil and it contains all of the vegetable subgroups

56
Q

various whole foods contain so many different phytochemicals that consumers should focus on eating a wide variety of foods instead of seeking out a particular phytochemical

A

true

57
Q

as natural constituents of foods, phytochemcials are safe to consumer in large amounts

A

false

58
Q

what percent of 5th graders in WV have hypertenstion?

A

24%

59
Q

how often does the Dietary Guidelines for Americans come out?

A

every 5 years

60
Q

basal metabolism

A

50-65% of calories out

61
Q

physical activity

A

25-35% of calories out

62
Q

thermic effect of food

A

5-10% of calories out

63
Q

what is the obesity percentage for 10-17 year olds in WV?

A

35%

64
Q

what is the percentage of 5th graders who have obesity in WV?

A

30%

Nutrition (6 decks)

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