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Chapter 2

Planning a Healthy Diet

TermDefinition
Diet the foods a person eats
What are the 6 major foo groups? Fruits, vegetables, grains, protein, milk/dairy products, and oils/fats
what are the 6 diet planning principles? adequacy, balance, energy control, nutrient density, moderation, and variety
Adequacy enough calories(energy) and nutrients ro support health
balance conbination of foods for adequate nutrients and calories
energy control calories consumed=basic energy needs+calories from activity
nutrient density variety and amount of nutrients in relation to calorie content
moderation consumption of NUTRIENT DENSE FOODS (fruits, veggies)most of the times and consuming foods that are not nutrient dense only on occasion(cakes, cookies)
variety selection of foods from EACH GROUP and varying choices within groups
Enriched foods have the nutrients that were LOST in proccessing ADDED BACK
fortified foods have nutrients ADDED that were NOT ORIGINALLY in the food
low fat 3 g or less/serving
low saturated fat 1g or less/serving
low sodium 140mg or less/serving
very low sodium 35 mg or less/serving
low cholesterol 20 mg or less AND 2 g or less or saturated fat/serving
low calorie 40 calories or less/serving
lean less than 10 g or less fat, 4.5g or less saturated fat and less than 95mg cholesterol/serving and per 100g
extra lean less than 5 g fat, less than 2 g saturated fat, less than 95 mg cholesterol/serving and per 100g
high in... contains 20% or more of the daily value for particular nutrient in a serving
good source one serving contains 10-19% the dailt value for particular nutrient
reduced at least 25% less of nutrient or of calories than the regular product
less 25% less of a nutrient or of calories than referenced food
light naturally altered product contains 1/3 fewer calories or 1/2 the fat of reference food OR sodium content of a low calories, low fat food has been reduced by 50%
Created by: alixyoung585
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