Chapter 2 Terms - The Science of Nutrition

Healthful Diet

A diet that provides the proper combination of energy and nutrients and is adequate, moderate, nutrient-dense, balances, and varied.

Nutrient Density

The relative amount of nutrients per amount of energy (number of Calories).

Nutrition Facts Panel

The label on a food package containing the nutrition information required by the FDA.

Percent Daily Values (%DV)

Information on a Nutrition Facts panel that identifies how much a serving of food contributes to your overall intake of nutrients listed on the label; based on an energy intake of 2,000 Calories per day.

Functional Foods

Foods that may have biologically active ingredients that confer health benefits beyond providing energy and nutrients to sustain life.

Whole Foods

Foods in their natural state such as nuts, oats, and blueberries, that can also be classified as functional foods.

Processed Foods

Includes any foods that have been purposely changed in some way prior to consumption, such as orange juice with added calcium and vitamin D, or bread enriched with folate.

Fortified Foods

Foods in which nutrients are added that did not originally exist in the food or existed in insignificant amounts.

Enriched Foods

Foods in which nutrients that were lost during processing have been added back, so that the food meets a specified standard.

Dietary Guidelines for Americans

A set of principles developed by the U.S. Department of Agriculture and the U.S. Department of Health andHuman Services to assist Americans in designing a healthful diet and lifestyle.

Added Sugars

Sugars and syrups that are added to processed foods and beverages.

USDA Food Patterns

A set of recommendations for types and amounts of foods to consume from the five major food groups and subgroups to help people meet the Dietary Guidelines for Americans.

MyPlate

The visual representation of the USDA Food Patterns and the website supporting their implementation.

Empty Calories

Calories from solid fats and/or added sugars that provide few or no nutrients.

Ounce-Equivalent (oz-equivalent)

A serving size that is 1 ounce, or equivalent to an ounce, for the grains and the protein foods sections of the USDA Food Patterns.

Exchange System

A diet planning tool in which exchanges, or portions, are organized according to the amount of carbohydrate, protein, fat, and Calories in each food.