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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

measure of diet quality
how well diet conforms to DGA/myPlate
12 components: sum of component scores 100 pt maxiumum
current American diet:

healthy eating index
58/100