Terms
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Nutrients | show 🗑
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| Essentual Nutrients | show 🗑
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| show | a measure of the nutrients provided by a food relative to its calorie content
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| show | Products sold to supplement the diet. Include: vitamins, minerals, amino acids, fatty acids. Do not offer benefits of food (not regulated by FDA)
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| show | non-nutrient substances in food thought to be beneficial to the body; give color and taste to food; plant-derived
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| show | give color to fruits and vegetables; prevent oxidation by donating electrons to reactive oxygen molecules (beta-carotene and lycopene)
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| Phytoestrogens | show 🗑
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| Ligans | show 🗑
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| show | nonnutrient compounds in animal derived foods that may have health promoting properties
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| show | provide health benefits beyond functions of nutrients; no added ingredients and eaten in original forms (unmodified whole foods or designer foods with added nutrients)
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| show | Carbs, lipids, proteins, water
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| Micronutrients | show 🗑
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| Organic nutrients | show 🗑
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| Organic compounds | show 🗑
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| malnutrition | show 🗑
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| Nutritional genomics | show 🗑
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| show | branch of science that studies health and disease trends in populations
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| Food guide | show 🗑
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| show | 1917; Based on 5 food groups: meat and milk, cereals, vegetables and fruits, fats and fatty foods, sugars and sugary foods
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| show | 1956; milk group, meat group, veggies and fruit, bread and cereal
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| Food Guide Pyramid | show 🗑
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| show | 2005; grains (half whole), veggies, fruits, milk, meats and beans; took into account physical activity and put limits on sodium, fats, and sugars
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| My Plate (USDA) | show 🗑
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| show | Recommended Dietary Allowance; set amounts for energy and only for nutrients that the board felt would be more deficient in most diets; became known as DRIs
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| show | Dietary Reference Intakes; recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies
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| "Dietary Guidelines for Americans" | show 🗑
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| Nutritional Status | show 🗑
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| Estimated Average Requirements (EARs) | show 🗑
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| show | Nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group (focused on individuals)
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| Adequate Intakes (AIs) | show 🗑
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| Tolerable Upper Intake Levels (ULs) | show 🗑
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| show | Average intake values predicted to maintain body weight in a healthy individual
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| show | Recommended proteins, carbs, and fat intake ranges to decrease disease risk and provide diet flexibility
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| show | system of grouping foods based on their carb, protein, fat, and energy content
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| show | the portion of a food label that provides information about the nutritional composition of a food and how that food fits into an overall diet
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| Daily Value | show 🗑
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| Nutrient Content Claims | show 🗑
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| show | Refer to a relationship between a food, nutrient, food component, or dietary supplement and reduced risk of disease or health condition
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| show | an illness caused by consumption of contaminated food
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| Pathogen | show 🗑
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| Food-borne infection | show 🗑
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| show | any food borne illness caused by consuming food that contains toxins produced by pathogens
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Created by:
emarquina22