Chapter Two; Tools for Healthy Eating
Chapter Two; Tools for Healthy Eating BIO 1050
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This 1 page Class Notes was uploaded by Amber Notetaker on Friday September 23, 2016. The Class Notes belongs to BIO 1050 at Wright State University taught by Amy Wissman in Fall 2016. Since its upload, it has received 10 views. For similar materials see Biology of Food in Biology at Wright State University.
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Date Created: 09/23/16
Chapter Two; Scientific Method Food Labeling Key principles of healthy eating: Balance Variety Moderation o Under-nutrition: state of inadequate nutrition o Over-nutrition: excess nutrients and/or calories o Malnourished: long-term outcome Diet doesn’t meet nutrient need From either under- or over-nutrition The Dietary Reference Intakes o Dietary Reference Intake= DRI (granddaddy) o DRI’s tell you how much of each nutrient you need to consume. Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) o Keep most people healthy Adequate Intake (AI) Tolerable Upper (UL) o To avoid toxicity Acceptable Macronutrient Distribution Range (AMDR) Recommended range of intakes for energy containing nutrients daily Carbs: 45 to 65% of cals Fat: 20 to 35 % of cals Proteins: 10 to 30 % of cals Food Guidance System o Visual diagrams that provide variety of food recommendations to help create a healthy diet Food Labels o The food labels tell you what’s in the package To help consumers make informed food choices. o Nutrition Fact Panel Anything 20% and higher are considered HIGH Anything 5% and below is considered LOW