Nutrition Chapter 2
Chapter 2 of Understanding Normal and Clinical Nutrition
Terms
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- moderation
- providing enough but no too much
- Healthy Eating Index
- USDA measurement to assess how well a diet conforms to USDA Food Guides
- grain enrichment nutrients
- iron, thiamin, riboflavin, thiacin, and folate
- empty kcalories
- food that contribute energy, but lack protein, vitamins and minerals
- whole grain
- grain milled in its entirety (except for husk)
- refined foods
- process by which coarse parts of food are removed
- kcalorie control
- management of food energy intake
- processed foods
- foods treated to change their physical, chemical, microbial and sensory properties
- variety
- eating a wide selection of foods
- nutrient density
- measure of nutrients providied versus energy provided
- structure-function claims
- statements about a food and its role in the body (Cheerios helps build strong bones)
- nutrient claims
- statements that characterize the quality of nutrients in the food (100% Florida Orange Juice)
- balance
- food in proportion to others and body needs
- food group plans
- diet-planning tools that sort foods based on nutrient content and specify amount of foods to eat
- discretionary kcal allowance
- kcalories left over after consuming all food
- legumes
- plants of the bean and pea family with rich protein
- five foods groups
- grains, meat and legumes, dairy, vegetables and fruits
- diet planning principles
- adequacy, balance, kcalories, nutrient density, moderation, variety
- well planned diet
- adequate nutrients, balanced array of nutrients, appropriate amount of energy
- adequacy
- providing sufficient essential nutrients, fiber and energy
- health claims
- statements about the relationship between the food and a disease/health condition (Oatmeal may prevent heart disease)
- fortified foods
- the addition to a food of nutrients not originally present
- enriched foods
- the addition to a food of nutrients originally present, but lost during processing
- exchange lists
- diet-planning tools that organize food by their proportions of carbohydrates, fats and proteins