Spring 2015 food and nutrition board of the institute

This preview shows page 5 - 7 out of 9 pages.

Spring 2015food and nutrition board of the institute of medicine, used to plan and evaluate the diets of healthy people in the U.S. and Canada)
What is the MyPlate program? Who developed the program? You should know the serving sizes given inthe footnote to Table 2.6 (in other words, the standard serving size – not how much you should eat).A food guidance system (visual diagram) developed by the USDA for Americans.
What is the purpose of the Exchange Lists? How are foods grouped?
5 of 6
NFS 2323-51, 52Spring 2015Food Labeling Terms. Know those in your definitions listed above, as well as the following chart.NutrientFreeLowReduced/LessLightCalories<5 kcal/serving<40 kcal/servingAt least 25% fewerkcal/servingFood contains 50%or more of its kcal from fat, then fat must be reducedFat<0.5g/serving<3 g/servingAt least 25% less fat/servingSame as aboveSat Fat<0.5g/serving<1g/servingAt least 25% less sat. fat/servingN/ACholesterol<2mg/serving<20mg/servingAt least 25% less

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture