Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
46 Cards in this Set
- Front
- Back
Top 3 causes of death in American
|
#1 Heart Disease
#2 Cancer #3 Stroke |
|
Nutrition Assessment
definition |
: a comprehensive analysis of a person's nutritional status
|
|
Dietary Reference Intakes (DRIs) and AMDRs
|
Specific nutrient recommendations for individuals
|
|
Dietary Guides for Americans 2010
|
Broad dietary and lifestyle advice to prevent chronic dz
|
|
MyPlate
|
Food guidance system that creates dietary patterns that meet the Dietary Guidelines
|
|
When was it necessary to prevent deficiencies? What are we focused on today?
|
-in WW2, armed forces had to qualify
-Now, focus on preventing disease |
|
Dietary Reference Intake (DRIs)
|
Provide recommended intake of specific nutrients for healthy people in different life stages
|
|
Estimated Average Requirement (EAR)
definition and use |
Meet the nutrient needs of 50% of a particular population
-for establishing policy -for research |
|
Recommended Dietary Allowance (RDA)
|
Meets the nutrient needs for 97-98% of a particular population
|
|
Adequate Intake (AI)
|
Amount thought to be adequate for most people
-AI is used when EAR and RDA can't be determined -Target intake level of a nutrient based on people's estimated dietary intake |
|
Tolerance Upper Intake Level (UL)
|
Higher nutrient intake than this would be harmful
-Intake above UL can be harmful -Only happens if they take a supplement |
|
Estimated Energy Requirement (EER)
|
the average kcal intake predicted to maintain health in an adult
-Considers an individual's: -Weight -Height -Age -Gender -Physical Activity Level |
|
Acceptable Macronutrient Distribution Ranges (AMDRs)
|
indicated percentages of daily kcal intake that should consist of carbs, proteins and fats
CARB 45-65% daily kcals FATS 20-35% PROTEIN 10-35% |
|
PURPOSE of the Dietary Guidelines for Americans 2011
|
provide scientific based recommendations to promote health and reduce chronic disease risk through diet and physical activity
|
|
AUDIENCE for the Dietary Guidelines for Americans 2011
|
For individuals aged 2 year sand older, including those at risk for chronic disease
-Developed out of a concern for "overnutrition in Americans" -Policymakers -Nutrition Educators |
|
Key Recommendations for the the Dietary Guidelines for Americans 2011 (5)
|
1. Balance kcal to manage weight
2. Food and food components to reduce 3. Food and Nutrients to Increase 4. Build healthy eating patterns 5. Helping American become healthier |
|
MyPlate- what's on it?
|
Fruits, Vegetables, Grains and Proteins - Dairy to Drink
|
|
Diet Planning Principles
ABCDEMV |
Adequacy
Balance (kcaloric) Control (nutrient) Density Empty kcalorie Moderation Variety |
|
Adequacy
|
providing sufficient energy and enough of all the nutrients for healthy people
|
|
Balance
|
consuming the right proportion of foods
|
|
Moderation
|
providing enough but not too much of a food or nutrient
|
|
Variety
|
eating a wide selection of foods within and among the major food groups
|
|
kcaloric Control
|
balancing the amount of foods and energy to sustain physical activites and metabolic needs
|
|
Empty kcalorie
|
Denotes foods that contribute energy but lack nutrients
|
|
nutrient Density
|
measuring the nutrient content of a food relative to its energy content
|
|
Empty calorie foods
VS Nutrient Dense foods |
EMPTY- foods that provide excess kcal in relation to nutrients
DENSE- foods with high amounts of nutrients compared to kcal value |
|
Discretionary Calorie Allowance
|
the kcals needed to maintain weight minus those needs to meet nutrient needs
|
|
What makes discretionary calorie allowance increase/decrease?
|
INCREASE -exercise
DECREASE -no exercise, elderly, watching calories |
|
Serving VS
Portion |
SERVING: an amount of a food that is based on the USDA standards
PORTION: the amount of food an individual chooses to eat or that is served at one time |
|
Portion Distortion
|
when a portion differs from a "serving size"
|
|
When- Nutrition Labeling Act (NLEA)
|
1990
|
|
5 Mandatory Components of a Food Label
|
1. List of ingredients
2. Information about the manufacturer 3. Nutrition information 4. Statement of identity 5. Net contents of the package |
|
Nutrition Facts Panel
|
A part of the food label that states the content of selected nutrients in a food in a standard way prescribed by the FDA
-By law, the food label must appear on all processed food products |
|
Daily Values
|
Established reference levels of nutrients- based on 2000 kcal diet. Used only on food labels.
Ex. 20% total fat for the day -For adults 19-50 |
|
How are ingredient listed?
|
In descending order of predominance by weight
|
|
Food Additive
|
Chemical or other substance that becomes a part of food product either intentionally or accidentily
|
|
Why are food additives added?
|
-Maintain product consistency
Ex. adding green to mint ice cream -Add color and flavor -Preservatives for stability and freshness -Improve nutritional value of food |
|
Nutrient Content Claims
|
Describe the level of a nutrient or dietary substance in the product
|
|
Excellent/High Source
Good Source Poor Source |
>20% of DV EXCELLENT
10-19% of DV GOOD <10% of DV POOR |
|
Reduced
Fat Free Low Fat |
Reduced < or = to 25%
Fat Free <0.5 g of fat/serving Low Fat 3 g or less /serving |
|
Sodium Free
Low sodium Sugar- free |
Sodium Free <5 mg of sodium/serving
Low sodium 140 mg or less/serv Sugar- free <0.5 g of sugar per serving |
|
What does Organic Food mean?
|
-no synthetic fertilizers or pesticides and no GMOs
-protection of the soil -promotion of biodiversity -no drugs and access to outdoor grazing, for livestock and poultry |
|
What does it mean?
100% organic Organic Made with organic ingredients |
-100% organic- No synthetic ingredients
-Organic- 95% organic ingredients -Made with organic ingredients- at least 70% |
|
Terms mistaken for "organic"
|
free range, hormone free, natural
|
|
Natural
defined |
minimally processed foods that are free of synthetic preservatives, artificial additives, hydrogenated oils, stabilizers, and emulsifiers
-NOT regulated |
|
Populations who should eat organic
|
-pregnant women
-infant, toddlers, children |