Exam 1 - Meal Prep/Nutrition Facts Flashcards
List the parts of a meal in the order that they should be planned. (6)
- Main Dish/Entree
- Vegetables
- Salad
- Grain/Bread
- Beverage
- Condiments
Critique a menu for the characteristics discussed in class. (Variety and contrast of color, texture, etc)
Color: Variety and Contrast
Texture: Aim for a variety of textures (i.e. smooth, rough, crisp, etc.)
Flavor: variety is important
Size and Shape: variety is important, don’t have all round foods
Temperature: meals are more interesting if some are hot and some cold foods are used
Heavy/Light: rich, very sweet or fatty foods need to be balanced with lighter foods. When planning a menu, start with a main dish and then add side dishes that complement it
VARIETY IS KEY!!!!!!!!!!!
List the criteria of what is to be included in a good meal. (7)
- Following the Dietary Guidelines
- Following the MyPyramid and MyPlate
- Following the USDA Food Patterns Table
- Maintaining Nutritional Balance
- Planning for Aesthetics (color, texture, flavor, size, temperature)
- Individualize for family preferences
- Individualize for special health needs
What is MyPlate based on?
Based on the 2010 Dietary Guidelines for Americans.
What is MyPlate designed to do?
It is designed to help consumers make better food choices; it is NOT intended to change consumer behavior. It does this by illustrating 5 food groups using a familiar mealtime visual- a place setting.
Which of the five focus areas does MyPlate emphasize in the select messages for consumers?
- Consume foods from all 5 groups at each meal
- Enjoy your food, but eat less
- Avoid oversized portions
- Make half your plate fruits and vegetables
- Eat more vegetables and grains than fruits and protein
What are the five food groups depicted in MyPlate? What foods are contained in each?
- Dairy- fluid milk products or products made from milk that retain their calcium
- Grains- any food made from wheat, rice, oats, cornmeal, barley, or any other cereal grain
- Protein- meat, seafood, poultry, nuts, seeds, beans, peas, soy product
- Vegetables- any vegetable or 100% vegetable juice
- Fruit- any fruit or 100% fruit juice
Does MyPlate depict moderation and variety? If so, how?
MyPlate is split up into different compartments indicating the variety that should be incorporated during a meal.
The moderation depicted by MyPlate image is the white edges around the food.
What are two major differences between MyPlate and MyPyramid? What are your thoughts regarding the effectiveness of each?
MyPyramid represents the intake for a whole day; whereas MyPlate represents the intake on a per meal basis, particularly dinner.
MyPyramid represents the majority of the Dietary Guidelines of Americans (DGA) recommendations; whereas MyPlate is simply a reminder to eat healthfully at mealtime.
What is the food intake pattern for a 2,000 calorie diet? (Fill in the numbers)
Fruit \_\_\_\_\_\_\_\_ Vegetables \_\_\_\_\_\_\_\_ Grains \_\_\_\_\_\_\_\_ Protein \_\_\_\_\_\_\_\_ Dairy \_\_\_\_\_\_\_\_ Oils \_\_\_\_\_\_\_\_ Discretionary “Empty Calorie Allowance \_\_\_\_\_\_\_\_
Fruit -> 2 cups
Vegetables -> 2.5 cups
Grains -> 6 oz. equivalents (3 oz. Or more should be whole)
Protein -> 5.5 oz equivalents (lean)
Dairy -> 3 cups (select low or non-fat)
Oils -> 6 teaspoons
Discretionary “Empty Calorie Allowance -> 267
What is discretionary calories? Give an example.
The remaining calories in a food intake pattern after accounting for the calories needed for all food groups.
Examples: Pop/soda, desserts, 2% chocolate milk
Why is it important to have cultural food guides?
Every culture is different in the foods that they consume, therefore different food guides may be needed to adapt to a specific country’s way of eating.
Name the parts that make up the anatomy of MyPyramid. (6)
MAPPIV
Moderation
Activity
Personalization
Proportionality
Gradual Improvement
Variety
What are the Dietary Reference Intakes?
The dietary reference intakes are the nutrient-based reference values for use in planning and assessing diets. It incorporates risk reduction and includes essential and nonessential food components. It provides rationale for recommendations and it is based on daily, average consumption.
What is the purpose of the DRI?
The DRI is intended to estimate nutritional requirements of healthy people while minimizing chronic disease.
