Flashcards in Chapter 2 Deck (31)
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1
absolute level of a nutrient in food
or relative level
ex. free, light, low
nutrient claims
2
relationship between _______ and _________
authoritative or qualified
regulated by FDA
substance food
disease/health concern
3
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
structure/function claims
4
combination of all foods and beverages a person eats and drinks over time
eating pattern
5
high concentration of nutrients and little or no solid fats, sugars, refined starches sodium
nutrient density
6
diversity within and across food groups
variety
7
calories from solid fats and/or added sugars that provide few or no nutrients
empty calories
8
healthful diet
adequate
moderate
nutrient dense
balanced
varied
9
food labels
common name for product
statement of identity
10
entire package quanitity in weight, volume, number
net contents of package
11
common names in descending order by weight
ingredient list
12
contact info of manufacturer packer or distributer
contact info
13
nutrition fact panel
serving size and serving per container
calories and calories from fat per serving
list of nutrients
% daily values
footnote for daily values
14
proposed nutrtion facts panel changes
calories from fat no longer required on food label
____ of fat more important that total amount
type of fat
15
proposed nutrtion facts panel changes
serving size ____
updated serving size listings
what they are eating not what they should be eating
larger
16
proposed nutrtion facts panel changes
____ sugar
__ of daily kcals for average american
added
16%
17
dietary guidelines for americans >2 years of age
US dept of _______
and _______
revised every __ years
focus on disease _____ rather than _____
health and human services
us dept of agriculture
5
prevention
treatment
18
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
eating pattern
19
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 _____
nutrient density
variety
amount
20
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:
<10%
<10%
low
<2300
1
2
no specific recommendation anymore
21
more fruit, seafood
less meat & poultry
less dairy ( lower in ____ and _____)
mediterranean style eating
calcium
vitamin D
22
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
vegetarian eating pattern
vegan
23
ch 2 guideline 4
___: healthy substitutions
make changes more mangeable, less overwhelming
nutrients of concern: calcium, ____, ____, vitamin D, ___
shifts
calcium, potassium, vitamin D, iron
24
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 _____
myplate
25
recommended serving for grains
6 oz per day
26
recommended serving for veggies
leafy greens equivalent __ cups to __ cup
2.5 cups per day
2 cups, 1 cup
27
recommended serving for fruit
2 cups
28
recommended for dairy
3 cups
29
recommended for protein
5.5 oz
30
fairly new concept
calories from solid fats and added sugars that provide few or no nutrients
empty calories
31
