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Nutrition
Chapter 2
| Question | Answer |
|---|---|
| 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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