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ch 2
tools for heathy eating
| Question | Answer |
|---|---|
| daily nutrients intake estimated to meet the requirement of half of the healthy in a life stage and gender gp | estimated average requirement (ear) |
| avrg amount of nutrient that meet the needs of nearly all individuals (97-98%) in similar age and gender gp | recommended dietary allowance (rda) |
| approximate amount of a nutrient that gps of similar individuals are consuming to maintain good health | adequate intake (ai) |
| highest amount of nutrient that can be consumed daily w/out harm in a similar age and gp of individuals | upper intake level (ul) |
| average calorie intake predicted to maintain energy balance in a healthy adult | estimated energy requirements (eer) |
| recommended range of intakes for carbohydrate, fat, and protein | acceptable macronutrient distribution ranges (amdr) |
| components of info that must be include on any label | statement of identity, net content, ingredients list, manufacturer name and address, nutrion fact |
| how many ounces of cooked meat is the womans palm about | three |
| dietary guidelines for americans recommended that we consumed | nutrient dense foods |
| minutes of moderate intensity activity throughout the day for weight loss you should exercise | 60 |
| general reference levels for the nutrients on the food labels | daily values |
| foods that have positive effect on health beyond providing basic nutrients | functional food |
| responsible for the truthfulness and accuracy of the nutrient claims on the label | food manufacturer, food company, food producer |
| considered low in nutrient | 5% or less of the daily values |
| long term outcome of consuming a diet that does not meet nutrient needs | malnourished |
| healthy range of intakes for carbohydrates, proteins, and fats in the diet to meet nutrient needs and help reduce the risk of chronic disease | amdr |
| goals to shape federally funded nutrition programs and educate consumers about healthy diet and lifestyle choices | dietary guidelines for americans |
| food guidance system that illustrates the dietary guidelines for americans 2005 and the DRI nutrition goals | my pyramid |
| visual diagrams that provide a variety of food recommendations to help a person create a well balanced diet | food guidance system |
| nutrients that help lower blood pressure | potassium |
| it is recommended that we consume mostly unsaturated fats such as found in | vegetable oil |
| the amount of food contains in relationship to the number of calories | nutrient density |
| mypyramid reinforces this meal planning concept | regular physical activity |
| the multi colored stripes in mypyramid emphasize | variety |
| foods high in added sugars and saturated fats are | less nutrient dense |
| first step in creating you personalized mypyramid | determine you caloric needs |
| there is not enough info available to set reference values | daily values for trans fats and sugar |
| considered high nutrients | 20% or more daily values |
| daily values on the food label is based on | 2000 calorie diet |
| low sodium label on food cannot contain more than the following milligram per serving | 140 mg |
| claim the label that describe a relationship between food and disease | health claim |
| the level at which exposure to a substance becomes harmful | toxicity |
| the amount of nutrients/calorie in a given food | nutrient calorie |
| consuming reasonable but not excessive amounts of food | moderation |
| making a small changes over time in order to realize long term results | gradual improvement |
| calories left over in the diet once all nutrient needs have been met from the basic food gp | discretionary calorie allowance |
| relationship of one entity to another such as grains,fruits and vegie should be consumed in higher proportion to oils and meats in diet | proportionality |
| specific reference values that help you determine you daily nutrients to maintain good health, prevent chronic disease, and avoid unhealthy excesses | dietary reference intake (dri) |
Created by:
rambo2