Chapter 2

Question 1

6 Basic Diet Planning Principles

Answer 1

• Adequacy
• Balance
• KCAL control
• Nutrient Density
• Moderation
• Variety

Question 2

Discuss Adequacy

Answer 2

• sufficient energy

- adequate nutrients for healthy people

Question 3

Discuss Balance

Answer 3

enough but not too much

Question 4

Discuss kClaorie control

Answer 4

energy in=energy out

-select foods w/ nutrient density

Question 5

Nutrient Density

Answer 5

-most nutrients for the fewest calories

Question 6

What is an empty k-calorie food?

Answer 6

low in nutrient density

Question 7

Moderation

Answer 7

• regularly select foods-low in fat

- occasionally have foods rich in fats and sugars

Question 8

Variety

Answer 8

among and within food groups

_Benefits of A Varied Diet

• Improves Nutrient Adequacy
• Prevents boredom

Question 9

What is the time frame for Dietary Guidelines for Americans

Answer 9

• revised/published every 5 years

- evidence/science-based advice for people 2 years old and over on diet

Question 10

4 key areas of DG

Answer 10

• balance calories to maintain weight
• foods/food components to reduce
• foods and nutrients to increase
• building healthy eating patterns

Question 11

5 subgroups of veggies

Answer 11

-dark green
-red/orange
legumes
-starchy

Question 12

Notable Nutrients for Fruits

Answer 12

• folate
• vitamin A&C
• potassium
• fiber

Question 13

Notable Nutrients for Vegetables

Answer 13

• folate
• vitamin A,C,K, & E
• magnesium
• potassium
• fiber

Question 14

Notable Nutrients for Grains

Answer 14

• folate
• niacin
• B1
• B2
• iron
• magnesium
• selenium
• fiber

Question 15

Notable Nutrients for meat,poultry,fish,legumes,eggs,and nuts

Answer 15

• protein
• niacin
• B6
• B12
• iron

Question 16

Notable nutrients for milk

Answer 16

• protein
• B2
• B12
• calcium
• Vitamin A&D

Question 17

What is an exchange list?

Answer 17

• help in achieving kcalorie control and moderation

- sorting of foods based on energy-nutrient contents

Question 18

6 Exchange Lists

Answer 18

-fruit exchange
-vegetable exchange
-milk exchange(3 in 1)
-meat exchange (4 in 1)
very lean, lean, medium, and high
-fat exchange
-starch exchange

Question 19

Diet Planning Guides- Grains

Answer 19

• whole grain products

- fortification and enrichment

Question 20

Diet Planning Veggies

Answer 20

fresh vs canned or frozen

Question 21

Diet Planning Fruits

Answer 21

• colors

- fruit juices

Question 22

Meat, fish, and poultry

Answer 22

• lean cuts (loin)
• portion sizes
• cooking techniques

Question 23

In the kernel whats taken off and whats left

Answer 23

• the bran and germ are taken off

- we leave the endosperm

Question 24

processed

Answer 24

-change of physical,chemical, microbiological or sensory properties

Question 25

Enriched

Answer 25

addition of nutrients that were lost during processing so food will meet specified standards(bread)

Question 26

discretionary kcalorie allowance

Answer 26

Kcalories remaining in a person’s energy allowance after consuming enough nutrient-dense foods to meet all nutrients for a day

Question 27

fortified

Answer 27

addition of nutrients that were either not originally present or present in insignificant amounts (OJ w/ Calicum)

Question 28

refined

Answer 28

process by which coarse parts of food are removed; wheat refined into flour, bran, germ, husk removed, leaving endosperm

Question 29

What Enrichment adds?

Answer 29

- iron - thiamin - riboflavin - niacin - folate

Question 30

Product not required to have food label?

Answer 30

1. those contributing few nutrients (cofee,tea,spices), 2. produced by small businesses, 3. made/sold in same establishmnt

Question 31

How are packaged foods listed?

Answer 31

in descending order

Question 32

Food label changes?

Answer 32

Calorie counts are bigger Serving sizes reflect way more of what we really eat -20 oz soda labeled as one serving -new panel includes separate line for added sugar -removes kcals from fat Update the DV for sodium ,Vitamin D, and potassium

Question 33

What amount of k calories is everything based on?

Answer 33

2000

Question 34

Types of Claims

Answer 34

- nutrient claim - health claim - structure function claims

Question 35

What is considered a good source according to the daily value?

Answer 35

10-19%

Question 36

What is considered a high source for a daily value?

Answer 36

20% or more

Question 37

What is high for fiber?

Answer 37

5g or more

Question 38

Nutrient claims

Answer 38

characterize the level of a nutrient in the food ex.fat free or less sodium

Question 39

Health Claims

Answer 39

characterize the relationship of a food or food component to a disease or health related condition

Question 40

Structure/function claims

Answer 40

describe the effect that a substance has on the structure or function of the body and do not make reference to a disease - made without FDA approval - must not mention a disease or symptom

Question 41

Restaurant Menu Labeling

Answer 41

- Requires restaurants and similar retail food establishments w/20 or more locations --list calorie information- standard menu items on: restaurant menus, menu boards, drive-through menu boards --also requires vending machine operators w/20 or more machines to disclose calories

Question 42

New Food Labels

Answer 42

Total food energy; food energy from fat(gone) Total fat; saturated fat; trans fat; cholesterol ___________sodium(mg dv now=2300)_______ Total carbohydrate (g & DV); dietary fiber (G & DV) ; sugars (g) _______protein (grams)____________ Vitamins A & C and D; iron; calcium

Question 43

5 subgroups of veggies

Answer 43

Dark green,red/orange,legumes,starchy other

Question 44

USDA food patterns each include?

Answer 44

Recommended daily amounts for each group Notable nutrients Serving equivalents Nutrient density