Evaluation of Food Categories and Nutritional Principles

This set of vocabulary flashcards covers concepts from the lecture on food categories, dietary habits in the United States, and the definition of phytonutrients and dietary balance.

Natural concept of eating

The practice of consuming locally grown and seasonally appropriate fresh foods.

Non-native United States foods

Nutritious foods such as potatoes, rice, and wheat that were carried to and cultivated in the United States but were not originally native to the country.

Storable foods

Food items such as root vegetables, grains, nuts, and seeds that store better than others and can be consumed in winter when fresh state foods are unavailable.

Advocated natural diet

A diet consisting predominantly of fresh fruits and vegetables, whole grains, nuts, seeds, and beans, with only moderate amounts of concentrated proteins.

Concentrated proteins

Denser nutritional sources such as eggs, milk products, and animal meats.

Common United States diet

A dietary pattern consisting mainly of meats, dairy products, and refined foods, with only occasional fresh foods.

Higher-vibration foods

A category of foods starting the food chain discussion, specifically referring to flowers and pollens.

Phytonutrients

Nutrients that cannot be classified as vitamins, minerals, proteins, carbohydrates, or fats but are diverse and far-reaching in their powers of nourishment and for sustaining good health.

Food Values of Portions Commonly Used

A food sourcebook for exact nutrient content authored by Jean Pennington, Anna Bowes, and Charles Church.

Imbalanced diet

A state resulting from eating only a single type of food, which provides limited nutrition.