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Flashcards in Ch2 Deck (23):
1

V: customary intake of foods and beverages over time.

eating pattern

2

6 Diet Planning Principles:

Adequacy
Balance
kCal (energy) control
Nutrient density
Moderation
Variety

3

V: providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health.

adequacy (dietary)

4

V: providing foods in proportion to one another and in proportion to the body's needs

balance (dietary)

5

V: management of food energy intake

kcalorie (energy) control

6

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.

nutrient density

7

V: a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals.

empty-kcalorie foods

8

V: ranking food based on their nutrient composition

nutrient profiling

9

V: providing enough but not too much of a substance

moderation

10

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.

solid fats

11

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.

added sugars

12

V: eating a wide selection of foods within and among the major food groups.

variety

13

What is the Dietary Guidelines for Americans?

Nutrient recommendations to manage weight, foods to reduce, nutrients to increase, & building healthier eating patterns

14

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

15

What are the 5 groups from the USDA's food patterns?

1. fruits
2. veggies
3. grains
4. protein
5. milk

16

V: plants of the bean and pea family, w/ seeds that are rich in protein compared with other plant-derived foods

Legumes.

17

What do legumes contribute that are similar to a protein or vegetable food group?

Meats, poultry, seafood: protein, iron, zinc
Vegs: fiber, folate, potassium

18

V: the kcals remaining in a person's energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day

discretionary kcals

19

V: the standardized quantity of a food; such information allows comparisons when reading food labels and consistency when flowing the Dietary Guideline

serving sizes

20

V: the quantity of food served or eaten at one meal or snack; not a standard amount.

portion size

21

5 divisions of a plate/drink.

fuit, veggies, grains, protein, dairy

22

V: a measure that assesses how well a diet meets the recommendations of the Dietary Guidelines for Americans

Healthy Eating Index

23

V: diet planning tools that organize foods by their proportions of carbs, fat, and protein. Foods on any single list can be used interchangeably.

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