NFA 420 Study Guide

Sensory components of food acceptance

  taste, look, smell, temperature, texture

Processed foods

foods that have changed through their natural through processing

Ultra processed foods

heavily processed foods that have been heavily processed that may contain added preservatives

Enriched

nutrients are added to replace nutrients that were lost in processing

Fortified

nutrients are added that were not present originally

Whole foods

minimally processed foods, not changed from their original form

Whole grains

a grain milled entirely, no refined flours

Six Essential Nutrients

Macro (provide energy)- carbohydrates, lipids, and proteins. Micro- vitamins, minerals, and water.

Calories Per Gram

Fat -9, Protein-4, Carbs-4, water, vitamins, minerals are all zero

Different Types of Carbohydrates

  monosaccharides (glucose, fructose, galactose), disaccharides(sucrose, lactose), sugars, polysaccharides( starch, fiber, glycogen)

Different Types of Lipids

Saturated (ex butter, cheese, fatty meats), Unsaturated, monunsaturated ( olive oil, avacados, nuts), polyunsaturated( fatty fish, walnuts), trans (produced during food processing)

Fat Soluble Vitamins

A, D, E, K –absorbed with dietary fat and stored in the body's fatty tissues and liver. Because they can be stored, they can build up in the body if consumed in excessive amounts.

Water Soluble Vitamins

B and C - dissolve in water and are not stored in large amounts in the body, also absorbed directly through the blood stream.

Digestion

breaking molecules into smaller molecules 

Absorption

movement of nutrients into intestinal cells after digestion

DRI

-            A set of five lists of values for measuring the intakes of healthy

-            People, Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Tolerable Upper Intake Levels, Acceptable Macronutrient Distribution Ranges)

Food Labels (DV)

Nutrient standards that are printed on food labels, Allows comparisons between foods, FDA Regulated, Based on nutrient and energy recommendations for a general 2,000 calorie diet, Goal—obtain 100% of DVs

MyPlate

food guide, contains 5 groups: fruits, vegetables, grains, proteins, and dairy

Basics of Dietary Guidelines

Prioritize Whole Foods: Focus meals on fresh

vegetables, whole fruits, quality proteins, and whole

grains.

• Increase Protein Intake: Shift toward higher protein

targets (including animal sources and full-fat dairy) to

support muscle health and metabolic function.

• Cut Processed Foods: Actively avoid packaged,

ready-to-eat, sugary, or heavily salted convenience

foods.

• Limit Sugars and Refined Carbs: Minimize or

eliminate sugar-sweetened beverages and foods

How to discern accurate nutrition information?

the true information can be proven by reliable scientific evidence rather than opinions, advertisements, or unsupported claims.

Sugar/Added sugars

less than 10% of your daily calories should be this

Non-nutritive sweetners

    Sweeteners that provide little or no calories compared with regular sugar. Examples: aspartame, sucralose, saccharin, stevia, and monk fruit.

Enrichment Act of 1942

required that refined grain products in the U.S. be enriched with iron, niacin, thiamin, and riboflavin to combat widespread nutrient deficiencies.