Exam 1: Chapter 2 Flashcards by Lexie Schoenrock

Many people are malnourished which includes ______ and _____

overconsumption and underconsumption

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malnourishment may not have acute effects, but over years may lead to _____ _____. Therefore, _______ ______ were established to guide people’s nutrient and energy intakes

chronic disease; nutrient recommendations

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Nutrition experts set the _____ _____ _____ (DRI)

Dietary Reference Intakes

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Dietary Reference Intakes (DRI) are the standards in what two countries?
 It sets values for 
-\_\_\_\_\_\_ and \_\_\_\_\_\_
-\_\_\_\_\_, \_\_\_\_\_\_, \_\_\_\_\_\_
-\_\_\_\_\_, \_\_\_\_\_, \_\_\_\_\_\_

standards; U.S. and Canada

vitamins and minerals
carbohydrates, lipids, proteins
fiber, water, energy

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_____ _____ (__) is another set of nutrition standards useful in making comparisons between two products

Daily Value (DV)

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What is included under DRI?

Recommended Dietary Allowance (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Level (UL)
Estimated Average Requirement (EAR) 
Acceptable Macronutrient Distribution Ranges (AMDR)

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Which DRI is this: average daily nutrient intake level that meets the needs of nearly all (97-98%) healthy people in a particular life stage and gender group
- derived from lots of experimental evidence

Recommended Dietary Allowance (RDA)

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Which DRI is this: the recommended average daily nutrient intake level that appears to be adequate for people of a particular life stage or gender group to maintain health
- used when not enough evidence is available to set an RDA

Adequate Intakes

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Which DRI is this: the highest average daily nutrient intake level that is unlikely to cause negative health effects long term

Tolerable Upper Intake Level (UL)

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Which DRI is this: the average daily nutrient intake estimated to meet the needs of half of healthy individuals
-lower than RDA

Estimated Average Requirement (EAR)

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Which DRI is this: ranges of intakes for the energy-yielding macronutrients that are sufficient to provide adequate total energy and nutrients while minimizing risk of chronic disease

Acceptable Macronutrient Distribution Ranges (AMDR)

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Recommended Macronutrient range % of total calories
Carbohydrates:
Fat:
Protein:

Carbs: 40-65%
Fat: 20-35%
Protein: 10-35%

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RDA and AI assess _____

adequacy

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UL assesses _____

safety

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EAR is useful for _____ and _____

research; policy

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AMDR provides what?

healthful ranges for energy-yielding nutrients

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nutrient standard used on food labels based on the nutrient recommendations for a 2,000 kcal eating patten
Not included in DRI
allows consumers to quickly compare food

Daily Value

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Daily Value is not intake recommendation but rather a(n)….

indication of the contents

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The average dietary energy intake predicted to maintain energy balance in a healthy person

unique for each individual based on age, gender, height, weight, and activity level
not in DRI

Estimated Energy Requirements (EER)

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The purpose of nutrient recommendations is to prevent ______

malnutrition

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failing health from long-standing practices that do not coincide with nutrient needs

malnutrition

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nutrient intake is below body need

undernutrition

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nutrient intake is in excess of body need

overnutrition

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When nutrient intake meets body need this is called ______ or _____ nutrition

desirable; optimal

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Desirable nutrition supports normal ______ functions | also provides a small ______ for times of increased need

metabolic | surplus

There are several different ways to assess a person's unique nutritional state: ABCDE what does stand for?

``` Anthropometric Biochemical Clinical Dietary Environmental ```

measuring nutritional state: assessment of height, weight, weight changes, skinfold thickness, body circumference

anthropometric

measuring nutritional state: measurements of concentrations of nutrients in the blood, urine, and feces and the activities of specific blood enzymes

biochemical

measuring nutritional state: a health professional searches for any physical evidence of diet-related diseases or deficiencies

clinical

measuring nutritional state: examination of a person's diet, including a record of at least the previous few days' food intake

dietary

measuring nutritional state: provides further details about the living conditions, education level, and ability to purchase and prepare foods needed to maintain health

environmental

What are the limitations of nutritional assessments?

delayed symptoms and signs (many diseases takes months or years to develop) nonspecific symptoms

The US Department of Agriculture publishes this as part of a national nutrition guidance system - they are food based strategies for achieving the DRI values

Dietary Guidelines for Americans (DGA)

The Dietary Guidelines for Americans (DGA) is designed to inform, the development of _____, _____, and _____ policies intended for who?

food, nutrition, health | healthy children over 2 and adults

The Dietary Guidelines for Americans (DGA) focuses on what four things?

1. Balancing calories to manage weight - Intake = output 2. Foods to reduce - added sugars, saturated and trans fat, sodium 3. Foods to increase - vegetables, fruits, whole grains, fat-free/low-fat dairy, seafood, lean meats, nuts and seeds, and oils 4. Building healthy eating patterns

What are the 5 foundations of the Dietary Guidelines for Americans (DGA)

1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories from sugars and saturated fats: reduce sodium intake 4. Make healthier food/beverage choices 5. support healthy eating patterns for all

over-arching idea: that regular physical activity produces long-term health benefits

Physical Activity Guidelines

Physical Activity Guidelines compliment the ______ ______

Dietary Guidelines

A diet planning tool where foods are sorted into groups by nutrient content - also specifies minimum servings from each group emphasizes choosing a variety of foods among the food groups and within each group - adequate nutrients and phytochemicals

food group plan

A healthy eating will... include. .. provide. .. limits. ...

include lots of nutrient-dense foods provide the right energy-dense foods limit empty calories

a measure of the vitamin, mineral, and protein content of a food vs. its kcal content generally, higher amounts of this is better

nutrient density

a measure of the amount of kcals in a food vs the weight of the food

energy density

foods that are rich in calories but weigh little like peanut butter or chocolate are...

high energy density foods

foods that are lower in calories per weight like iceberg lettuce or berries are

low energy density foods

high kcal foods that contain little protein, vitamins, minerals like soda, potato chips, and candy

empty calories

specifies the amount of food needed from each food group to create a healthful diet given number of calories - provides vegetable and protein food intakes divided over 1 week timeframe

USDA eating pattern

Online educational tool that guides users through diet planning - released in 2011 - replaced food guide pyramid visualization of key recommendations of dietary guidelines - depicts a place setting and how to build a healthy plate at mealtime

MyPlate

On MyPlate _____ and ______ cover half the plate. _____ occupy slightly more than 1/4 of the plate Remaining space is reserved for _____ A cup of _____

fruits and vegetables grains protein dairy

What are health messages related to MyPlate?

Moderation - enjoy food, but eat less and avoid oversized portions Foods to increase/incorporate - fruits/veggies, make at least 1/2 of grains whole, switch to skim or 1% milk Foods to reduce - sodium, sugary drinks Variety -each food is deficient in at least one essential nutrient - calorie/nutrient content vary within a food group

What are the 4 limitations to MyPlate?

1. does not address the types of foods to choose within each group 2. shows how to build a healthy plate at mealtime, but does not address total diet 3. access to information may be limited 4. not for children under age of 2

Food label requirements (6)

1. common or usual name 2. manufacturer, packer, distributor name/address 3. Net contents 4. Nutrient contents (nutrition facts panel) 5. Ingredients - descending order by name 6. Essential warnings - such as ingredients that may cause allergic reaction

Nutrition facts panel requirements (5)

1. serving size - common measures allow for comparison 2. servings for comparison 3. calories/calories from fat 4. nutrient amounts and % of Daily Values - total fat, cholesterol, sodium, total carbohydrate, protein 5. certain vitamins and minerals - vitamins A and C, calcium, iron

What food requires a label?

1. nearly all packaged foods and processed meat products 2. if specific health claims are made 3. if the food is fortified with a specific nutrient

What foods can voluntarily have a food label?

fresh fruit, vegetables, raw single ingredient, poultry, fish

What may food labels include?

nutrient claims, health claims, and structure/function claims

FDA-approved food label statements that describe the nutrient levels in food ex: "good source of vitamin A"

nutrient claims

FDA-approved food label statements that link food components with disease or health related conditions ex: "may reduce cholesterol"

health claims

legal but unregulated statements describing the effect of a substance on the structure or function of the body ex: "supports immunity and digestive health"

structure/function claims

nutrient added that is not naturally found in that food | ex: vitamin D added to milk

fortified

nutrient replaced that was lost during processing | ex: B vitamins added to white flour

enriched

"free" doesn't always mean _____ but it does mean it's pretty close "less" and "reduced" generally indicate __% less of something

zero | 25%

front of package labeling initiative easy identification of key nutrition facts voluntary developed by food industry groups

facts up front

Exam 1: Chapter 2 Flashcards

(62 cards)