Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition Chapter 2
| Term | Definition |
|---|---|
| adequacy | providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health |
| balance | providing foods in proportion to one another and in proportion to the bodies needs |
| nutrient density | a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and fewer kcals this is higher |
| moderation | providing enough but not too much of a substance |
| variety | eating a wide selection of foods from the major food groups |
| sustainable diets | diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations |
| serving sizes | the standardized quantity of food |
| portion sizes | the quantity of a food served or eaten at one meal or snack; not a standard amount |
| fortified | the addition to a food of nutrients that were either absent or present in insignificant amounts. This can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food |
| enriched | the addition to a food of specific nutrients to compensate for losses that occur during processing so that the food will meet a specified standard |
| refined | the process by which the coarse parts of the food are removed. When this is done to wheat all that is left is the endosperm |
| whole grain | a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; not refined |
| daily value | reference value developed by the FDA specifically for use on food labels |
| good source of | the product provides between 10-19% of the daily value of a given nutrient per serving |
| excellent source of | Provides at least 20% or more of the Daily Value of a particular vitamin or nutrient per serving |
| organic | on food lables at least 95% of the products ingredients have been grown and processed according to USDA regulations defining the use of pesticides and other chemical ingredients |
| fat free= < how many grams of fat | means that something has less than .5 grams of fat per serving |
| lacto-ovo-vegetarian | an eating pattern that includes milk and eggs but excludes meat poultry and seafood |
| omnivorous | an eating pattern that includes animal food and plant food |
| vegan | excludes all animal derived foods |
| plant-based diet | eating patterns that are centered on veggies grains legumes fruits and nuts, they may include a limited amount of meat |
| discretionary kcals | the kcalories remaining in a persons energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day |
| what are the energy yielding ingredients and how much energy do they yield | carbs 4kcal/g, protein 4kcal/gram, fats/lipids 9 kcal/gram |
| diet planning principals | adequacy, balance, kcalorie energy control, nutrient density, moderation, variety |
| nutrient claim | a claim describing a "good source of" "low" etc amount of a nutrient on a food product |
| health claim | a claim that the food product will lower the risk of a disease |
| structure/function claim | describes the effect of their food on the body "Ca builds strong bones" |
| good source of | 10-19% |
| excellent source of | 20% or more |
| the nine common allergens | milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, sesame |
Created by:
twilal
Popular Culinary Arts sets