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chapter 2
Nutrition
| Question | Answer |
|---|---|
| Dietary Reference Intakes (DRI) | nutrient standards used for planning and assessing diets |
| Estimated AVERAGE Requirement (EAR) | -Population wide average nutrient requirement -used in nutrition research and policy making -RDA's are based on these |
| Recommended Dietary Allowance | -nutrient intake goals for individuals considered adequate to meet the needs of almost all healthy people -average plus a buffer (goal) |
| Using the RDA | -estimates for healthy people -intended to be met by a variety of foods -average daily intakes:some days more some less -based on an average american lifestyle and diet |
| Using the RDA | -Protein, vitamin and mineral RDA's include a generous safety margin-not minimum required -energy RDA is based on the average -FAO/WHO based on smaller, more active, high-CHO, low meat diet |
| Adequate Intake (AI) | -nutrient intake goals for individuals -not enough data to set RDA |
| Tolerable Upper Intake Level (UL) | -Level of nutrient intake that should not be exceeded Dietary Reference Intakes (toxicity) |
| Acceptable Macronutrient Distribution Ranges (AMDR) | -Values for carbohydrate, fat and protein -expressed in % of total day caloric intake |
| Diet Planning Principles | 1. Adequacy 2. Balance 3. Control & Moderation 4. Density |
| Adequacy | all essential nutrients, energy, fiber etc. |
| Balance | and variety , not all one group of food |
| Caloric Control & Moderation | adequate without excess |
| Density of nutrients | most nutrients for the least energy |
| Grains: 6 oz | 1 oz = 1 slice of bread 1/2 cup cooked grain 1 oz dry grain 1 cup ready-to-eat cereal |
| Vegetables: 2 1/2 cups | 1/2 cup veggies=1/2 cup cooked or raw (1 cup raw if leafy) 1/2 cup legumes 1/2 cup V8 |
| Fruit: 2 Cups | 1/2 cup fruit=1/2 cup fresh , frozen or canned 1 medium fruit 1/2 cup fruit juice |
| Oils: 5 1/2 tsp | choose liquid oils Vs. Solid fats -these can quickly be used up in foods from other groups ( biscuits, cheese, meat) -1 tsp oil= 1 tsp veg. oil, soft margarine 1 tbs low-fat mayo 2 tbs light salad dressing |
| Milk: 3 cups | 1 cup=1 cup fat-free milk or yogurt 1 1/2 oz fat-free natural cheese |
| Meat Group: 5 1/2 oz | 1 oz lean MPF 1 egg 1/2 oz nuts 1/4 cup cooked legumes |
| Discretionary calorie allowance | 267 kcals |
| Food Labels: Daily values (DV) | Standards used on food labels used for comparing foods |
| Food Labels : Enriched | add back Fe, B1, B2, Niacin, Folatebut loose Mg, Zn, B6, fiber etc. Ingredients are listed in descending order. |
Created by:
frm1210
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