Fortified the addition to a food of nutrients that

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Fortified:the addition to a food of nutrients that were either not originally present or present in insignificant amountsEnriched:the addition to a food of specific nutrients to replace losses that occur during processing so that the food will meet a specified standard.Whole grain:Refined:the process by which the coarse parts of a food are removedBran:the protective coating around the kernel of grain, rich in nutrients and fiber.Germ:the seed that grows into a mature plant, especially rich in vitamins and minerals.Daily Value:reference values developed by the FDA specifically for use on food labels.Percent Daily Value:the percentage of a Daily Value recommendation found in a specified serving of food for key nutrients based on a 2000-kcalorie diet.Nutrition Facts Panel:Nutrient Claims:statements that characterize the quantity of a nutrient in a food.Health Claims:statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition.Structure-Function Claims:statements that characterize the relationship between a nutrient or other substance in a food and its role in the body.Free:synonyms includewithout, no,andzero. A food that does not contain a nutrient naturally may make such a claim, but only as it applies to all similar foods (for example, “applesauce, a fat-free food”).High/Rich:Good source of:the product provides between 10 and 19 percent of the Daily Value for a given nutrient per serving.List and briefly describe the key principles of healthy eating:1.Healthy eating throughout lifespan2.Variety, nutrient density, amount3.Limit empty calories (sugar and saturated fat) and reduce sodium4.Choose healthier foods and beverages5.Support healthy eating patternsWhat are the parts of My Plate? What are some of the key recommendations for intake associated with My Plate or the USDA Food Patterns?Fruit, vegatables,grains,protein and dairy.Name some foods that fit in each group. What are the five types of vegetables in the vegetable group?Name types of foods that are encouraged in each group.5 of 5
NFS 2323-01 and 90Fall 2018Name types of foods that are limited in each group.6 of 5
NFS 2323-01 and 90Fall 2018Name Guiding Principles and Key Recommendations of the Dietary Guidelines? (see table 2-1 in your textbook, pg 39)The GuidelinesThe following guidelines “encourage healthy eating patterns, recognize that individuals will need to make shiftschoices to achieve a healthy pattern, and acknowledge that all segments of our society have a role to play in su1.Follow a healthy eating pattern across the lifespan.All food and beverage choices matter. Choose a heaappropriate kcalorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and disease.2.Focus on variety, nutrient density, and amount.To meet nutrient needs within kcalorie limits, choose afoods across and within all food groups in recommended amounts.

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