Chapter 2

Food desert: a community with little access to a variety of affordable and healthy foods, including fruits and vegetables

more than 500,000 Houston residents live in the USDA's designated food deserts

Adequate amounts of essential nutrients Balanced across food groups and macronutrients Variety of foods Moderation and not overindulging

Nutrient-dense foods Provide healthy nutrients relative to calories Energy-dense (“empty calorie”) foods Provide calories and low amounts of nutrients

Energy density (caloric density) Number of calories in a portion of food divided by the food’s weight in grams: Example: 107 calories in 20 grams of potato chips Energy density: 107/20 = 5.4

All food and beverage choices matter—focus on variety, amount, and nutrition

1990 Nutrition Labeling and Education Act (NLEA) FDA oversees food labeling Established standardized “Nutrition Facts” panel and portion sizes

food labels have

Product name, Manufacturer’s name and address, Uniform serving size, Amount in the package, Ingredients in descending order by weight, Potential allergens Nutrient components Percent Daily Value (%DV)

FDA requires restaurant chains with 20 or more locations to post calorie information on their menus and menu boards Vending machine operators with 20 or more vending machines are required to disclose calorie information