Flashcards in Ch2 Deck (23):
V: customary intake of foods and beverages over time.
6 Diet Planning Principles:
kCal (energy) control
V: providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.
V: providing foods in proportion to one another and in proportion to the body's needs
V: management of food energy intake
kcalorie (energy) control
V: a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer calories, the higher the nutrient density.
V: a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals.
V: ranking food based on their nutrient composition
V: providing enough but not too much of a substance
V: fats that are not usually liquid at room temp, commonly found in most food derived from animals and vegetable oils that have been hydrogenated. Solid fats typically contain more saturated and trans fats that most oils.
V: sugars and other kcaloric sweeteners that are added to foods during processing, preparation, or at the table. Added sugars do not include the naturally occurring sugars found in fruits and milk products.
V: eating a wide selection of foods within and among the major food groups.
What is the Dietary Guidelines for Americans?
Nutrient recommendations to manage weight, foods to reduce, nutrients to increase, & building healthier eating patterns
V; diet-planning tools that sort foods into groups based in nutrient content and then specify that people should eat certain amounts of foods from each group
food group plans
What are the 5 groups from the USDA's food patterns?
V: plants of the bean and pea family, w/ seeds that are rich in protein compared with other plant-derived foods
What do legumes contribute that are similar to a protein or vegetable food group?
Meats, poultry, seafood: protein, iron, zinc
Vegs: fiber, folate, potassium
V: the kcals remaining in a person's energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day
V: the standardized quantity of a food; such information allows comparisons when reading food labels and consistency when flowing the Dietary Guideline
V: the quantity of food served or eaten at one meal or snack; not a standard amount.
5 divisions of a plate/drink.
fuit, veggies, grains, protein, dairy
V: a measure that assesses how well a diet meets the recommendations of the Dietary Guidelines for Americans
Healthy Eating Index