nutrition chapter 2 review

dietary reference intake (DRI)

dietary recommendations developed for the US and Canada that provide recommended caloric/nutrient amounts for an individual or population in a specific life-stage group

estimated average requirements (EAR)

amount of a nutrient that is estimated to meet the needs of 50% of people in the same gender and life-stage group

recommended dietary allowances (RDA)

intake that meets the needs of nearly all (97-98%) healthy individuals in each gender and life-stage group

adequate intake (AI)

estimates of a nutrient when there is not enough evidence to establish both an EAR and RDA, based on average intake estimates by a healthy population

tolerable upper intake levels (UL)

maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in a specific gender and life-stage group, used to prevent nutrient toxicity

estimated energy requirements

average energy intakes predicted to maintain body weight by calculating the amount of kcals in an individual

gender, age, weight, height, level of physical activity

five factors influencing energy requirements

acceptable macronutrient distribution range (amdr)

provides intake ranges for energy-yielding nutrients, expressed as a % of total energy intake

dietary guidelines for americans

federal nutrition guidelines developed by the U.S. Department of Agriculture and Health and Human Services, revised and published every 5 yrs

four overarching guidelines in the dietary guidelines

-follow a healthy dietary pattern at every life stage

-customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations

-focus on meeting food group needs with nutrient-dense foods and beverages and stay within calorie limits

-limit foods and beverages higher in added sugars, saturated fat, sodium; limit alcoholic beverages

eating pattern

combination of foods and beverages that make up an individual’s inatake over time

usda food patterns

big on veggies/fruits, measures in cups/oz/g

vegetarian/vegan patterns

substitutes meat for other protein foods such as eggs/beans/soy/nuts. can be lacto-ovo or not

dietary approaches to stopping hypertension (DASH) diet

bigger on grains, measured in servings per day/week

mediterranean diet

promotes brain health, more fish/dairy/fruits and veggies, less meats and sweets

added sugars (less than 10% of cal), saturated fat (less than 10%), sodium (less than 2300 mg), alcohol (1 or 2)

dietary components to limit in the dietary guidelines

meet nutritional needs primarily from foods/beverages, choose variety from each food group, portion size

three key dietary principles

85% and 15% concept

_ of cal are needed per day to meet food group recs. healthfully in nutrient-dense foods, the remaining _ available for other uses (including added sugars/sat. fat)

myplate food groups

released in 2011, relates to portion size with an emphasis on variety, moderation, and nutrient density

variety

involves selecting nutrient dense foods from each food group and within each group

balance

one food lacking in a nutrient, balance with another food that does

moderation

all types of food are okay, but not consuming too much energy, fat, sugar, or alcohol

proportionality

consuming more of a specific type of food compared to others (ex. nutrient-dense foods)

nutrient density

a measure of the nutrient a food provides cpmpared to its energy content

empty calories

little to no nutritional value (non nutrient-dense foods)

meat and poultry labels

kinds of foods that the usda regulates

all foods but meat and poultry

kinds of foods that the fda regulates

serving size, calories, daily value, nutrients that should be limited, nutrients of concern

required info on a nutrition facts label

highest to lowest weight

how ingredients are arranged on the ingredient list of a food label

calcium, potassium, vitamin d, fiber

the four nutrients of concern

serving size, name/quantity of each ingredient per serving

components of a dietary supplement label

current good manufactuing practice (cGMP) regulations

established by the FDA to ensure that dietary supplement products contain the right ingredients, and the right amount per dose

dietary supplement verification program (DVSP)

developed by the U.S. Pharmacopeia (USP) Convention, evaluates/confirms the contents of dietary supplements, maufacturing process, and compliance with standards of purity

nutrient claims

descriptors establsihed by the FDA, such as “low in”, “high in”, “-free”, etc.

health claims

FDA regulated, describes the realtionship between a food, food component, and/or dietary supplement ingredient with a disease or health condition risk

significant scientific agreement standard

for fda health claim regulation: authorized after an extensive review of the scientific evidence

authoritative statement

for fda health claim regulation: statement of support from the National Academy of Sciences or appropriate body of the U.S. gov’t

qualified health claims

for fda health claim regulation: emerging evidence that is not well established between a food, food component, or dietary supplement with reduced risk of disease

structure/function claims

non regulated claims that describe the role of the nutrient or ingredient in maintaining normal structure and function in humans, based on manufaturer review and literature interpretation (must contain disclaimer)

20+ locations require labels, info upon request for nutritional content or health benefit claims

criteria for labeling of foods in restaurants/vending machines

choice exchange lists

food group system useful for diet planning in meeting specific energy and macronutrient goals, which divides foods into 3 main groups: carbs, meat/meat subs, and fat. developed in 1950 by american dietetic/diabetes associations

healthy people initiative

initiative developed by the U.S. Public Health Service Office of Disease Prevention and Health Promotion, private, and public orgs. to increase quality and length of healthy life and eliminate health disparities through community prevention, access to healthcare, healthy behaviors, protecting health

harvard healthy eating plate

redefines myplate by adding descriptors, focusing more on veggies and healthy protein (flipped myplate), and adding healthy oils, water, and exercise

nutritional status

nutritional assessment

24-hour recall

food diary

food frequency questionnaire

provides categories of different types of foods and evaluates how often the food is consumed (daily, weekly, monthly)

diet history

nutrient analysis

medical history

physical/dental exam

examples of laboratory measurements

food disappearance surveys

national health and nutrition examination surveys (NHANES)

healthy eating index (HEI)