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Basic Nutrition Ch 2
| Question | Answer |
|---|---|
| malnutrition | a condition where one does not receive proper amounts of nutrients. This condition may have resulted from an inadequate or unbalanced diet, digestive and absorption problems, or other medical issues. |
| undernutrition | a condition where a person is not receiving enough nutrients, which leads to malnutrition. |
| overnutrition | a condition where a person is consuming too much food and too many nutrients, which may lead to malnutrition. |
| Vitamin A | helps to enable the epithelial tissue and bone cells to form. |
| Vitamin C | helps form collagen. |
| Zinc | helps the body synthesize proteins and form collagen. |
| Protein | facilitates tissue formation. |
| Fats | play a key role in the formation and function of cell membranes. |
| Carbohydrates | fuel cellular activity, supplying needed energy to support the inflammatory response that promotes healing. |
| adequate | a dietary term signifying a diet that provides all nutrients, fiber, and energy in amounts sufficient to maintain good health and body weight. |
| balanced diet | supplies various types of foods in proportion to one another. |
| Nutrition | provides the body with energy and nutrients that fuel growth, healing, and all body systems and functions. |
| chronic disease | a long-lasting condition that can be controlled but not cured, often linked to poor nutrition. |
| micronutrient deficiencies | a lack of essential vitamins and minerals in the diet. |
| metabolic activity | the biochemical processes that occur within a living organism to maintain life. |
| healing process | the series of physiological events that occur in the body to repair tissue damage. |
| cell membranes | the biological membranes that separate and protect the interior of cells from the external environment. |
| energy | the capacity to do work, which is essential for all bodily functions. |
| nutritional balance | the state of having the appropriate proportions of nutrients in the diet. |
| moderation | the practice of consuming food and nutrients in reasonable amounts to maintain health. |
| calorie control | controlling energy intake so that energy requirements are being met but not exceeded |
| moderation | not eating to the extremes: neither too much nor too little |
| variety | consuming different foods from within each of the food groups on a regular basis |
| nutrient-dense foods | foods that help you to consume all of the necessary nutrients in adequate amounts |
| Dietary Guidelines for Americans, 2020-2025 | Follow a healthy dietary pattern. Nutrient-dense food. Meet food group needs with nutrient-dense foods and beverages, stay within calorie limits. Limit foods and beverages higher in added sugars, saturated fat, and sodium, and limit alcoholic beverages. |
| Healthy eating pattern | eat and drink nutrient-dense foods and beverages from all food groups in the recommended amounts and stay within calorie limits |
| chronic disease prevention | Healthy eating patterns help prevent chronic disease and provide nutrient adequacy |
| Healthy People 2030 | a program that sets nutrition, healthy eating, and physical activity goals |
| socioeconomic model | helps organizations and the government to plan and promote effective healthy-eating programs tailored to specific populations |
| promoting healthy eating | Improve health by promoting healthy eating and making nutrition foods available |
| physical activity goals | Improve health, fitness, and quality of life through regular physical activity |
| dietary habits improvement | Helping people prevent chronic disease by improving dietary habits requires providing education about food and nutrition, assuring access to healthier food options, and promoting the desire and ability to become physically active |
| objectives of Healthy People 2030 | Some of the nutrition, healthy eating, and physical activity objectives are focused on what individuals can do, while others are focused on what society can do. |
| U.S. dietary guidelines | are based on evolving scientific evidence and are updated every five years |
| aims of the Dietary Guidelines for Americans, 2020-2025 | for people to promote health and well-being, maintain appropriate weight status, and reduce the risk of diet-related chronic disease |
| Healthy People 2030 | The fifth iteration of the Healthy People Initiative, instituted by the U.S. government with the vision of 'a society in which all people can achieve their full potential for health and well-being across the lifespan.' |
| Healthy People 2030 nutrition goal | To improve health by promoting healthy eating and making nutritious foods available. |
| Healthy People 2030 physical activity goal | To improve health, fitness, and quality of life through regular physical activity. |
| MyPlate Daily Food Plan | A quality diet plan that recommends half of your plate should have fruits and vegetables, one quarter should have whole grains, and one quarter should have protein. |
| Dairy recommendations | Dairy products should be low-fat or non-fat. |
| Nutrient-rich foods | Foods that provide a high amount of nutrients relative to their calorie content. |
| Benefits of vegetables | Vegetables are full of nutrients and antioxidants that help promote good health and reduce the risk for developing chronic diseases. |
| Chronic diseases linked to diet | Diseases such as stroke, heart disease, high blood pressure, type 2 diabetes, and certain types of cancer. |
| MyPlate vs Food Pyramid | The Food Pyramid has been replaced by MyPlate, which encourages all plates to be filled with fruits and vegetables (50 percent), protein (25 percent), and grains (25 percent). |
| Whole grain intake | Half of daily grain intake should be from whole-grain sources. |
| Dietary Reference Intakes (DRIs) | A set of nutrient recommendations that includes the Estimated Average Requirements (EARs), Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs), Tolerable Upper Intake Levels (ULs), and Acceptable Macronutrient Distribution Ranges (AMDRs). |
| Purpose of DRIs | To be used as guides only for the majority of the healthy population and to help the average person determine whether their intake of a particular nutrient is adequate. |
| Nutrient inadequacy graph | Illustrates the risks of nutrient inadequacy and nutrient excess as we move from a low intake of a nutrient to a high intake. |
| Risk of nutrient deficiency | High when you have a very low intake of a nutrient; decreases as nutrient intake increases. |
| AI (Adequate Intake) | One of the components of Dietary Reference Intakes, representing a recommended intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people. |
| EAR (Estimated Average Requirement) | A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group. |
| RDA (Recommended Dietary Allowance) | The average daily dietary nutrient intake level sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals. |
| UL (Tolerable Upper Intake Level) | The maximum daily intake unlikely to cause adverse health effects. |
| AMDR (Acceptable Macronutrient Distribution Ranges) | Ranges of intake for each macronutrient that are associated with reduced risk of chronic diseases while providing adequate intakes of essential nutrients. |
| Nutrition Facts panel | Found on most packaged foods, it contains specific amounts of nutrients and also compares the amounts of nutrients in the food and the recommended intake values. |
| Daily Value (DV) | Based upon the RDI of a specific nutrient in a 2,000 kilocalorie diet. |
| percentage of Daily Value (percent DV) | The percentage of the amount of the nutrient in relationship to the DV, applicable only for a 2,000-calorie daily diet. |
| Nutrition Labeling and Education Act | Made it a law that foods sold in the United States have a food label that provides the accurate contents of nutrients within them. |
| MyPlate Planner | A guide to estimating portions by filling half of your plate with vegetables and fruit, one-quarter with lean meat, and one-quarter with whole grains. |
| Reliable nutritional news | Based upon solid scientific evidence, supported by multiple studies, and published in peer-reviewed journals. |
| Trustworthy Sources | Includes U.S. Department of Agriculture (USDA), Academy of Nutrition and Dietetics (AND), American Society for Nutrition, U.S. Department of Health and Human Services (HHS), Centers for Disease Control and Prevention (CDC), |
| Serving size | The amount of food listed on the Nutrition Facts panel that all other values are based upon. |
| Cross-contamination | Occurs during packaging when allergens may inadvertently mix with other products. |
| Portion sizes | Judged using your hand or household objects in comparison, or using the MyPlate guide. |
| Nutritional content | Information provided on the Nutrition Facts panel about the amounts of nutrients in a food product. |
| Percent DV | A guide to help determine if a food is a good or poor source of nutrients based on the percentage of the nutrient in relation to its recommended intake. |
| Food allergies | It is best to avoid any product that has even had the possibility of coming in contact with a known allergen. |
| Meal Planning Guidelines | Recommendations for portioning food, including specific amounts for vegetables, lean meats, whole grains, and dairy. |
| Peer-reviewed articles | Deliver a broad perspective and are inclusive of findings of many studies on the exact same subject. |
| Credible reports | Often disseminate new findings in the context of previous research. |
| Nutritional information sources | Includes credible organizations such as the USDA, HHS, and CDC. |
| Serving per container | Information provided on the Nutrition Facts panel indicating how many servings are in the package. |
| Caloric intake | The basis for determining Daily Values, specifically a 2,000 calorie diet for adults and children four or more years of age. |
| Nutrient allowances | Determined based on daily dietary needs and guidelines. |
| Food label regulations | FDA provides regulation for food manufacturers to ensure accurate labeling and prevent false claims. |
| Scientific study disclosure | The report should disclose the methods used by the researcher(s) and the subjects involved. |
| Nutritional comparisons | Made possible by serving sizes included on the label, allowing shoppers to see how much of each nutrient is in each serving. |
| Health promotion | Regulated by the FDA to prevent false claims on food packaging. |
| Coon food allergens | milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat |
| Healthy People 2030 recommends increasing | fruits, proteins, low fat dairy, vegetables, oils, grains |
| Healthy People 2030 recommends decreasing | added sugars, saturated fats, sodium |
| High in a nutrient | contains more than 20% of the nutrients daily value |
| Good source of a nutrient | contains 10 -19% of the nutrients daily value |
| Light | contains 1/3 fewer calories or 50% less fat |
| organic | contains 95% oingredients |
| sodium intake recommendation | less than 2300 g |
| saturated fat recommendation | less than 10% of calorie intake |
| trans fat recommendation | minimal if any |
| solid fats and added sugars SOFAS | avoid f possible |
| alcohol intake | no more than 1 drink a day for women two drinks a day for men |
Created by:
boringjen