Chapter 2

Question 1

dietary reference intake

Answer 1

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

Question 2

what four lists are included in the dietary reference intake?

Answer 2

EAR, RDA, AI, and UL

Question 3

daily values

Answer 3

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

Question 4

what is the average calorie diet?

Answer 4

2,000 calorie

Question 5

recommended dietary allowances (RDA)

Answer 5

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%)

Question 6

adequate intakes (AI)

Answer 6

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

Question 7

tolerable upper intake levels (UL)

Answer 7

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

Question 8

esitmated average requirements

Answer 8

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

Question 9

acceptable macronutrient distribution ranges (AMDR)

Answer 9

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

Question 10

what is the AMDR for carbohydrates?

Answer 10

45-65% of calories

Question 11

what is the AMDR for fats?

Answer 11

20-35% of calories

Question 12

what is the AMDR for proteins?

Answer 12

10-35% of calories

Question 13

who are DRIs meant for?

Answer 13

designed for healthy maintenance and disease prevention in healthy people

Question 14

balance study

Answer 14

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

Question 15

what types of nutrients are only valid for balance studies?

Answer 15

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

Question 16

requirement

Answer 16

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

Question 17

estimated energy requirement (EER)

Answer 17

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

Question 18

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?

Answer 18

2 years and older

Question 19

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

Answer 19

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

Question 20

solid fats

Answer 20

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

Question 21

what is an example of solid fat?

Answer 21

butter

Question 22

food group plan

Answer 22

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

Question 23

nutrient density

Answer 23

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

Question 24

how does the USDA Food Patterns divide food?

Answer 24

based on food groups which have key nutrient content

Question 25

what should be limited in a diet?

Answer 25

solid fats, added sugars, and alcohol

Question 26

what is the new "food pyramid"?

Answer 26

MyPlate

Question 27

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

Answer 27

half

Question 28

what is the smallest portion of food on the plate?

Answer 28

protein

Question 29

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

Answer 29

yes

Question 30

exchange system

Answer 30

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

Question 31

nutrition facts

Answer 31

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

Question 32

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

Answer 32

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

Question 33

serving size

Answer 33

single serving

Question 34

servings per container

Answer 34

number of servings per box, can, or package

Question 35

calories/calories from fay

Answer 35

total food energy per serving and energy from fat per serving

Question 36

what does the first ingredient on a food label mean?

Answer 36

it makes up the largest amount of that product

Question 37

nutrient claims

Answer 37

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

Question 38

health claims

Answer 38

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

Question 39

structure-function claim

Answer 39

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

Question 40

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

Answer 40

daily minimum requirements (DMR)

Question 41

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

Answer 41

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

Question 42

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

Answer 42

true

Question 43

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

Answer 43

false

Question 44

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

Answer 44

reduce intakes of artificial ingredients

Question 45

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

Answer 45

true

Question 46

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

Answer 46

baked beans

Question 47

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

Answer 47

olives, nuts, and vegetable oil

Question 48

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

Answer 48

false

Question 49

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

Answer 49

USDA Food Patterns

Question 50

a properly planned diet controls calories by excluding snacks

Answer 50

false

Question 51

which of the following values is found on food labels?

Answer 51

daily values

Question 52

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.

Answer 52

false

Question 53

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

Answer 53

true

Question 54

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

Answer 54

true

Question 55

a carefully planned diet has which of these characteristics?

Answer 55

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

Question 56

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

Answer 56

true

Question 57

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

Answer 57

false

Question 58

what percent of 5th graders in WV have hypertenstion?

Answer 58

24%

Question 59

how often does the Dietary Guidelines for Americans come out?

Answer 59

every 5 years

Question 60

basal metabolism

Answer 60

50-65% of calories out

Question 61

physical activity

Answer 61

25-35% of calories out

Question 62

thermic effect of food

Answer 62

5-10% of calories out

Question 63

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

Answer 63

35%

Question 64

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

Answer 64

30%