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Unit 3: Making More Nutritious Choices

by: Louise Alessandra Laguit

Unit 3: Making More Nutritious Choices 65915

Marketplace > University of Arizona > Nutrition and Food Sciences > 65915 > Unit 3 Making More Nutritious Choices
Louise Alessandra Laguit
GPA 4.0

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About this Document

What kind of food should be consumed to improve nutrition?
Nutrition, Food and You
Jennifer Ricketts
Class Notes
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This 2 page Class Notes was uploaded by Louise Alessandra Laguit on Wednesday February 24, 2016. The Class Notes belongs to 65915 at University of Arizona taught by Jennifer Ricketts in Spring 2015. Since its upload, it has received 19 views. For similar materials see Nutrition, Food and You in Nutrition and Food Sciences at University of Arizona.

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Date Created: 02/24/16
Monday, January 25, 2016 NSC 170C Unit 3 requirement smallest amount of a nutrient that maintains a defined level of nutritional health Dietary Reference Intakes (DRIs) various energy and nutrient intake standards for Americans Estimated Average Requirement (EAR) amount of a nutrient that meets the needs off 50% of healthy people in a life stage/gender group Estimated Energy Requirement (EER) average daily energy intake that meets the needs of a healthy person maintaining his or her weight Recommended Dietary Allowances (RDAs) standards for recommending daily intakes of several nutrients Adequate Intakes (AIs) dietary recommendations that assume a population’s average daily nutrient intakes are adequate because no deficiency diseases are present Tolerable Upper Intake Level (Upper Level or UL) standards representing the highest average amount of a nutrient that’s unlikely to be harmful when consumed daily Acceptable Macronutrient Distribution Ranges (AMDRs) macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases whole grains the entire, ground, cracked, or flaked seeds of cereal grains, such as wheat, buckwheat, oats, corn, rice, wild rice, rye, and barley 1 Monday, January 25, 2016 enrichment addition of iron, thiamin, riboflavin, niacin, and folic acid to cereal grain products fortification addition of nutrients to food MyPlate USDA’s interactive Internet dietary and menu-planning guide empty calorie allowance daily amount of energy remaining after a person consumes recommended amount of foods that contain little or no solid fats and added sugars from the major food groups Nutrition Facts panel information on food packaging that indicates nutrition information per serving of the food Daily Values (DVs) set of nutrient intake standards developed for labeling purposes health claim statement that describes relationship between a food or food ingredient and reduced risk of a nutrition-related condition structure/function claim statement that describes the role a nutrient plays in maintaining a structure of the body or promoting a normal body function nutrient content claim statement that describes levels of nutrients in a packaged food megadose generally defined as 10 times the recommended amount of a vitamin or mineral 2


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