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Chapter 2

healthful diet a diet that provides the proper combination of energy and nutrients and is adequate, moderate nutrient dense balanced and varied
nutrient density the relative amount of nutrients and fiber per amount of energy or number of calories
appetite a psychological desire to consume specific foods
olfaction our sense of smell, which plays a key role in the stimulation of appetite
mouthfeel the tactile sensation of food in the mouth , derived form the interaction of physical and chemical characteristics of the food
conditioned taste aversion avoidance of food a s a result of a negative experience such as illness even . if the illness has no relationship with the food consumed
nutritions facts panel the label on the food package that contains the nutrition Information required by the FDA
dietary guidelines for americans a set of principles developed by the US Department of Agriculture and the Department of Health and Human services to assist the Americans in designing a healthful diet lifestyle
usda food patterns a set of recommendations for types and amounts of foods to consume from the five major food groups and subgroups to meet the dietary guidelines for Americans
MyPlate visual representation of the USDA food patterns and the website supporting their implementation
empty calories calories from solid fats or added sugars that provide few or no nutrients
ounce equivalents a serving size that is one ounce or equivalent to an ounce for the grains and the protein food sections of MyPlate
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