Chapter 2 - Chapter 2 Key principles of healthy eating...

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Chapter 2 Key principles of healthy eating: Balance Variety Moderation Undernutrition: state of inadequate nutrition Overnutrition: excess nutrients and/or calories in diet Malnourished: long-term outcome of consuming diet that doesn’t meet nutrient need Can result from both under and over nutrition You can be malnourished and over nourished at the same time Dietary Reference Intakes (DRI’s) - associated with vitamins and minerals Break it down by gender and age RDA: recommended dietary allowance (set to meet the needs of 98% of gen pop.) EAR: est. average required (50%) TUL: tolerable upper limit (so we don’t consume in toxic amounts) AI - adequate intake Acceptable Macronutrient Distribution Ranges (AMDR): Recommended ranges on intakes for energy – containing nutrients Carbohydrates: 45 to 65% of daily caloric intake Fat: 20 to 35% of daily caloric intake Proteins: 10 to 35% of daily caloric intake Healthy diet goals: To meet the RDA or AL of all nutrients Not exceed the UL
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