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Nutrition > Chapter 2 > Flashcards

Chapter 2 Flashcards

1
Q
  • the long-term consumption of an excess of nutrients.
  • The most common type in the United States results from the regular consumption of excess calories, fat, saturated fats, and cholesterol.
  • the excessive intake of food
A

over nutrition

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2
Q

B vitamin, Niacin deficiency

A

pellagra

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3
Q

vitamin C deficiency

A

scurvy

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4
Q

the foods chosen provide all the essential nutrients, fiber, energy in amounts to support growth and maintain health
- high in vitamins and minerals and low to moderate in calorie content

A

adequate diet

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5
Q

when the amount of energy you eat = the amount of energy you expend

A

balanced diet

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6
Q
  • ratio of nutrient content to energy content

- a description of the helpfulness of foods.

A

nutrition density

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7
Q

Foods that provide substantial amounts of vitamins and minerals and relatively few calories

A

nutrition densied foods

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8
Q
  • the government agency that monitor the production of eggs, poultry, and meet for adherence to standards of quality and wholesomeness.
A

US Department of Agriculture (USDA)

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9
Q
  • the principal federal agency responsible for protecting the health of all Americans and providing essential human services.
A

US Department of Health and Human Services (DHHS)

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10
Q
  • the foundation of federal nutrition policy and are developed by the USDA and the DHHS ;
  • science-based
  • intended to reduce the number of Americans who develop chronic diseases such as hypertension, diabetes, cardiovascular disease, obesity, and alcoholism.
  • promote health and to reduce the risk of chronic disease through diet and physical activity
A

Dietary Guidelines for Americans, 2010

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11
Q

is to encourage Americans to balance calorie intake with physical activity to manage weight

A

Main objective of Dietary Guidelines for Americans

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12
Q

circumstances in which a person lives, works, and plays that promote the over consumption of calories and discouraged physical activity and calorie expenditure.

A

Obesogenic environment

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13
Q
  • categories of similar foods, such as fruits or vegetables.

- used to illustrate the proper combination of foods in a healthful diet

A

food groups

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14
Q

recommendations to help Canadians select Food to meet Energy in nutrient needs while reducing the risk of chronic disease.

A

Eating well with Canada’s Food Guide

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15
Q
  • define groups of food in terms of macronutrient content and food type
  • list of food that in specified portions provide equivalent amount of carbohydrates, fat, protein, and Energy. Any food in an exchange list can be substituted for any other without markedly affecting macro nutrient intake.
  • widely used for meal planning for people with diabetes
A

exchange list

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16
Q

sets of recommended intake values for nutrients

- tell us how much of each nutrient we should have in our diets

A

dietary standard

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17
Q
  • current dietary standard which includes
    1. estimated average requirements (EAR)
    1. recommended dietary allowance (RDA)
    1. adequate intake (AI)
    1. tolerable upper intake level (UL).
A

Dietary Reference Intakes (DRIs)

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18
Q
  • It is responsible for assembling the group of nutrition scientists who review available scientific data to determine appropriate intake levels of the known essential nutrients.
A

food and nutrition board

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19
Q

Reference values for nutrient intakes to be used in assessing and planning diets for healthy people

A

DRIs

20
Q
  • the daily intake level that meets the needs of most people (97-98%) in a life-stage and gender group
A

Recommended Daily Allowance (RDA)

21
Q
  • the nutrient intake level estimated to meet the needs of 50% of the individuals in life stage and gender group
A

Estimated Average Requirement

22
Q
  • The maximum level of daily nutrient intake that poses little risk of adverse health effects to almost all of the individuals in a defined group
A

Tolerable Upper Intake Level

23
Q
  • Based upon estimates of nutrient intake by a defined group of healthy people. These are used when there is insufficient scientific evidence to establish an EAR
  • Dietary standards of US and Canada
A

Dietary Reference Intake

24
Q

levels of nutrient intake recommended for healthy people

A

dietary standards

25
Q

help the government set nutrition policy and also can be used to guide the planning and evaluation of diets for groups and individuals

A

Function of Dietary Standards

26
Q

the intake value that meets the estimated nutrient needs of 50% of individuals in a specific life stage and gender group.

A

Estimated average requirements (EAR)

27
Q
  • the nutrient intake that appears to sustain a defined nutritional state or some other indicator of health (e.g., growth rate, normal circulating nutrient values) in a specific population or subgroup.
  • used when there is insufficient scientific evidence to establish an estimated average requirements AR.
A

adequate intake

28
Q

the maximum levels of daily nutrient intake that are unlikely to pose health risks to almost all of the individuals in the group for whom they are designed

A

Tolerable upper intake levels (UL)

29
Q
  • indicate the recommended balance of energy sources in a healthful diet
  • of intakes for a particular energy stores that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients.
A

Acceptable macronutrient distribution Ranges (AMDRs)

30
Q
  • energy intake that is estimated to maintain energy balance in healthy, normal-weight individuals
  • dietary energy and take that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and level of physical activity consistent with good health.
A

Estimated energy requirement (EER)

31
Q

labels required by law on virtually all packaged foods and having 5 requirements:

1) a statement of identity;
2) the net content (by weight, volume, or measure) of the package;
3) the name and address of the manufacturer, Packer, or distributor;
4) a list of ingredients;
5) nutrition information.

A

food babe;

32
Q

an amendment to the Food, Drug, and Cosmetic Act of 1938. The NLA made major changes to the content and scope of the nutrition label and to other elements of food labels. Final regulations were published in 1993 and went into effect in 1994.

A

Nutrition labeling and Education Act in LA -

33
Q

a portion of the food label that states the content of selected nutrients in a food in a standard whey prescribed by the Food and Drug Administration. By law, nutrition facts must appear on nearly all process food products in the United.

A

nutrition facts

34
Q

to add vitamins and minerals lost or diminished during food processing, particularly the addition of thiamin, riboflavin, niacin, folic acid, and iron to grain products.

A

enrich

35
Q

refers to the addition of vitamins or minerals that were not originally present in a food.

A

fortify

36
Q

a single set of nutrient intake standards developed by the Food and Drug Administration to represent the needs of the typical consumer; used as standards for expressing nutrient content on food labels.

A

daily values

37
Q
  • these claims describe the level of a nutrient on dietary substance in the product, using terms such as good source, high, or free.
A

nutrition content claims

38
Q

“low-fat” “high-fiber”

A

nutrient content claim

39
Q

“low-fat diets may reduce the risk for some types of cancer

A

health claim

40
Q

“lean and extra lean”

A

nutrient content claim

41
Q

“helps prevent dental caries”

A

structure/function claim

42
Q

“low sodium diets may help lower blood pressure”

A

health claim

43
Q

“helps promote immune health”

A

structure/function claim

44
Q

“energizer”

A

structure/ function claim

45
Q

any statement that associates a food or a substance in a food with a disease or health related condition. The FDA authorizes health claims.

A

health claim

46
Q

these statements may claim a benefit related to a nutrient deficiency disease (e.g. Vitamins C prevent scurvy) or describe the role of a nutrient or dietary ingredient intended to affect a structure or function in humans (e.g., calcium helps build strong bones)

A

structure/function claim

Nutrition (8 decks)

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