Nutrition Guidelines and Dietary Assessment

Vocabulary flashcards covering key terms, DRI categories, food label descriptors, energy recommendations, and dietary assessment tools from Chapter 2.

Dietary Reference Intakes (DRIs)

Energy and nutrient recommendations that replaced the original RDAs, designed for planning and assessing diets of healthy people.

Estimated Average Requirement (EAR)

A set of DRI values used to evaluate nutrient intakes of populations.

Adequate Intakes (AI)

A set of DRI values that recommend specific amounts of nutrients for individuals.

Recommended Dietary Allowances (RDAs)

A set of DRI values that recommend specific amounts of nutrients for individuals to promote good health.

Tolerable Upper Intake Levels (ULs)

A set of DRI values that help with the prevention of nutrient toxicities.

Estimated Energy Requirements (EERs)

Energy intake recommendations used to calculate kcalories needed to ensure a stable weight in a healthy individual.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Energy intake recommendations expressed as ranges, or proportions, of nutrients for healthy intake.

Dietary Guidelines for Americans

A set of diet and lifestyle recommendations designed to promote health and reduce chronic disease risks.

Daily Value

The amount of a nutrient in a food shown as a percentage of the recommendation for a person consuming a 2000-kcalorie diet.

Free (Food Label Descriptor)

Descriptor used when a product contains no amount of, or a trivial amount of, fat, saturated fat, cholesterol, sodium, sugars, or kcalories (e.g., less than 0.5 g per serving).

Low (Food Label Descriptor)

Descriptor used for foods that can be eaten frequently without exceeding the Daily Value for fat, saturated fat, cholesterol, sodium, or kcalories (e.g., 3 g or less fat per serving).

Lean (Food Label Descriptor)

Descriptor for meat, poultry, seafood, and game meats containing less than 10 g fat, less than 4.5 g saturated fat, and less than 95 mg of cholesterol per serving and per 100 g.

Extra Lean (Food Label Descriptor)

Descriptor for meat, poultry, seafood, and game meats containing less than 5 g fat, less than 2 g saturated fat, and less than 95 mg of cholesterol per serving and per 100 g.

High (Food Label Descriptor)

Descriptor used for foods that contain 20% or more of the Daily Value for a particular nutrient.

Good Source (Food Label Descriptor)

Descriptor used when a food contains 10% to 19% of the Daily Value for a particular nutrient per serving.

Reduced (Food Label Descriptor)

Descriptor used when a nutritionally altered product contains 25% less of a nutrient or of energy than the regular or reference product.

Light (Food Label Descriptor)

Descriptor for nutritionally altered products containing one-third fewer kcalories or half the fat of a reference food, or low-kcalorie, low-fat foods with sodium reduced by 50%.

Fresh (Food Label Descriptor)

Descriptor used on foods that are raw, have never been frozen or heated, and contain no preservatives.

High Potency (Food Label Descriptor)

Descriptor used on foods or supplements where individual vitamins/minerals are present at 100% or more of the DV, or multi-ingredient products containing 100% or more DV for at least two-thirds of present vitamins and minerals.

Exchange Lists for Meal Planning

A food group system developed by the American Dietetics Association and the American Diabetes Association used to plan diets and menus to meet specific energy and macronutrient needs.

Healthy People Initiative

A health promotion program under the auspices of the US Public Health Service with the objective to help increase the quality of life and healthy life span.

Anthropometric Measurements

Physical measurements of physical health, such as height and weight, used in assessing nutritional status.