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Chapter 2 HN

Chapter 2 of Human Nutrition. Tools for Healthy Eating

TermDefinition
balance diet principle of providing the correct proportion of nutrients to maintain health to prevent disease
vary diet principle of consuming a mixture of different food groups and foods within each group
moderate diet principle of providing reasonable but not excessive amounts of foods and nutrients
nutrient density measurement of the nutrients in a food compared with the kilocalorie content; nutrient-dense foods are high in nutrients and low in kilocalories
energy density measurement of the kilocalories in a food compared with the weight (grams) of the food
portion quantity of a food usually eaten at one sitting
satiety feeling of satiation, or "fullness", after a meal before hunger sets in again
Dietary Reference Intakes (DRIs) Reference values for nutrients, used to plan and evaluate the diets of healthy people in the United States and Canada.
nutrient requirements amounts of specific nutrients needed to prevent malnutrition or deficiency; reflected in DRIs
Estimated Average Requirement (EAR) Average daily amount of a nutrient needed by 50 percent of the individuals in a similar age and gender group
Recommended Dietary Allowance (RDA) recommended daily amounts of a nutrient that meets the needs of nearly all individuals (97-98 percent) in a similar age and gender group. The RDA is set higher than the EAR.
Adequate Intake (AI) Approximate daily amount of a nutrient that is sufficient to meet the needs of similar individuals within a population group. The Food and Nutrition Board uses AIs for nutrients that do not have enough scientific evidence to calculate an RDA.
Tolerable Upper Intake Level (UL) maximum daily amount of a nutrient considered safe in a group of similar individuals
toxicity level of a nutrient intake at which exposure to a substance becomes harmful
Acceptable Macronutrient Distribution Ranges (AMDRs) healthy range of intakes for the energy-containing nutrients - carbohydrates, proteins, and fats - expressed as a percentage of total daily energy. The AMDRs for adults are 45-65 percent carbohydrates, 10-35 percent protein, and 20-35 percent fat
Estimated Energy Requirement (EER) amount of daily energy to maintain a healthy body weight and meet energy needs based on age, gender, height, weight, and activity level
Dietary Guidelines for Americans (DGA) guidelines published every 5 years by the Department of HHS and the USDA that provide dietary and lifestyle advice to healthy individuals aged 2 and older to maintain good health and prevent chronic diseases; the standard
MyPlate icon that serves as a reminder for healthy eating and a website providing nutritional information and educational tools based on the Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs)
proportionality relationship of one entity to another. Vegetables and fruits should be consumed in a higher proportion than diary and protein foods in the diet
exchange lists diet-planning tool that groups food together based on their carbohydrates, protein, and fat content. One food on the list can be exchanged for another food on the same list
Nutrition Facts panel Area on the food label that provides a list of specific nutrients obtained in one serving of the food
serving size recommended portion of food that is used as a standard reference on food labels
percent Daily Values (%DV) reference values developed by the FDA and used on the Nutrition Facts panel to describe the percentage of a daily nutrient intake provided in one serving of the food
Created by: bsauveur
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