NUTR 244 Chapter 2 Flashcards
NUTR 244 Chapter 2 Flashcards NUTR 244
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This 3 page Class Notes was uploaded by Amber Logan on Tuesday February 9, 2016. The Class Notes belongs to NUTR 244 at University of New Mexico taught by Jean Cerami in Spring 2016. Since its upload, it has received 10 views. For similar materials see Human Nutrition in Nutrition and Food Sciences at University of New Mexico.
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Date Created: 02/09/16
1. Adequate – provides enough nutrients to fuel activity level 2. Moderate – not too much or too A healthful diet is… little 3. Balanced – proper proportions 4. Varied – variety of foods from all food groups Taste fatigue Feeling you get after eating the same food over and over again Useful in education and evaluation of food choices Food labels Regulated by FDA Must include: 1. Statement of identity 2. Net contents of package Anatomy of a food label 3. Ingredients – listed in descending order by weight 4. Name and address of manufacturer, packer, or distributer 5. Nutrition information and facts Includes: 1. Serving size 2. Servings per container Nutrition facts panel 3. Calories per serving 4. Calories from fat per serving 5. List of nutrients 6. % Daily Values (%DVs) % Daily Values (%DVs) How much a serving of food contributes to your overall intake of listed nutrients Health claims Regulated by FDA – must be approved before it can be released Generic statement that is not pre- approved by FDA Structure-function claims Provide no guaranteed benefit à can be misleading e.g. “Calcium builds strong bones” Basic principles: 1. balance calories 2. foods to increase – fruits, Dietary guidelines vegetables, whole grains, lean meats, etc. 3. foods to decrease – sodium, saturated fat, added sugars, etc. Relative amount of nutrients per amount of energy (# of kcals) Nutrient density i.e. milk (nutrient dense) vs. soda (calorically dense) Recommendations: • enjoy food, eat less – avoid MyPlate oversized portions • ½ of plate should be fruits and vegetables Replaced MyPyramid Defines serving size that is 1 oz. or Ounce-equivalent servings equivalent for grains, meats, and beans groups
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