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HS 205 > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q

absolute level of a nutrient in food
or relative level
ex. free, light, low

A

nutrient claims

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2
Q

relationship between _______ and _________
authoritative or qualified
regulated by FDA

A

substance food

disease/health concern

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3
Q

effect of nutrient on normal bodily structure or function
examples: calcium builds strong bones
fiber maintains bowel regularity
antioxidants maintain cell regularity
must include FDA disclaimer that they have not been evaluated by FDA

A

structure/function claims

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4
Q

combination of all foods and beverages a person eats and drinks over time

A

eating pattern

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5
Q

high concentration of nutrients and little or no solid fats, sugars, refined starches sodium

A

nutrient density

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6
Q

diversity within and across food groups

A

variety

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7
Q

calories from solid fats and/or added sugars that provide few or no nutrients

A

empty calories

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8
Q

healthful diet

A 
adequate
moderate
nutrient dense
balanced
varied
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9
Q

food labels

common name for product

A

statement of identity

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10
Q

entire package quanitity in weight, volume, number

A

net contents of package

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11
Q

common names in descending order by weight

A

ingredient list

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12
Q

contact info of manufacturer packer or distributer

A

contact info

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13
Q

nutrition fact panel

A 
serving size and serving per container
calories and calories from fat per serving
list of nutrients
% daily values
footnote for daily values
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14
Q

proposed nutrtion facts panel changes
calories from fat no longer required on food label
____ of fat more important that total amount

A

type of fat

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15
Q

proposed nutrtion facts panel changes
serving size ____
updated serving size listings
what they are eating not what they should be eating

A

larger

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16
Q

proposed nutrtion facts panel changes
____ sugar
__ of daily kcals for average american

A

added

16%

17
Q 
dietary guidelines for americans >2 years of age
US dept of \_\_\_\_\_\_\_
and \_\_\_\_\_\_\_ 
revised every \_\_ years
focus on disease \_\_\_\_\_ rather than \_\_\_\_\_
A 
health and human services
us dept of agriculture
5
prevention
treatment
18
Q 
ch 1  guidline 1 in dietary guidlines
focuses on \_\_\_\_\_\_ - combination of all foods and beverages a personeats an d drinks over time
-significant impact on health
adaptable
come from food
A

eating pattern

19
Q

ch 1 guidline 2
concentrates on
______ - high concentration of nutrients
little or no solid fats, sugars, refined starches, sodium
_____ - diversity within and across food groups
appropriate calorie _____

A

nutrient density
variety
amount

20
Q 
ch 1 guidline 3
added sugars: \_\_\_ total calories daily 
most in drinks
saturated & trans fat:
saturated fat: \_\_\_\_ of total calories daily
trans fat: as \_\_\_ as possible
sodium:
\_\_\_\_ mg daily
alcohol:
no more than \_\_ drink daily for women
no more than \_\_ drinks for men
cholesterol:
A 
<10%
<10%
low
<2300
1
2
no specific recommendation anymore
21
Q 
more fruit, seafood
less meat &amp; poultry
less dairy ( lower in \_\_\_\_ and \_\_\_\_\_)
A

mediterranean style eating
calcium
vitamin D

22
Q 
more soy products
more legumes, nuts, seeds
more whole grains
no meat, poultry, seafood
can be \_\_\_\_ if
- no eggs
- dairy is from soy plant substitutes
higher in calcium and fiber, lower in vitamin D
A

vegetarian eating pattern

vegan

23
Q

ch 2 guideline 4
___: healthy substitutions
make changes more mangeable, less overwhelming
nutrients of concern: calcium, ____, ____, vitamin D, ___

A

shifts

calcium, potassium, vitamin D, iron

24
Q 
graphic representation of the 2010 DGA's
replaces mypyramid graphic 
communicates that we should have a healthy eating pattern:
make half plate \_\_\_ and \_\_\_\_
focus on \_\_\_ fruits
\_\_\_ veggies
make half your grains \_\_\_\_\_
A

myplate

25
Q

recommended serving for grains

A

6 oz per day

26
Q

recommended serving for veggies

leafy greens equivalent __ cups to __ cup

A

2.5 cups per day

2 cups, 1 cup

27
Q

recommended serving for fruit

A

2 cups

28
Q

recommended for dairy

A

3 cups

29
Q

recommended for protein

A

5.5 oz

30
Q

fairly new concept

calories from solid fats and added sugars that provide few or no nutrients

A

empty calories

31
Q

measure of diet quality
how well diet conforms to DGA/myPlate
12 components: sum of component scores 100 pt maxiumum
current American diet:

A

healthy eating index

58/100

HS 205 (12 decks)

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