chapter 2 notes NFS 207

4 Pages
Unlock Document

Nutrition and Food Sciences
NFS 207

2.1 principles and guidelines Eating pattern: customary intake of foods and beverages over time. I. Diet-planning principles a. Adequacy: providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health b. Balance: providing foods in proportion to one another and in proportion to the body’s needs c. kCalorie control: management of food energy intake d. Nutrient density: a measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kCalories, the higher the nutrient density. i. Empty- Kcalorie foods: a popular term used to denote foods that contribute energy but lack protein, vitamins and minerals. ii. Nutrient profiling: ranking foods based on their nutrient composition e. Moderation: enough food but not too much i. Solid fats: fats that are not usually liquid at room temperature. Found in food derived from animals. Contains more trans fat than oils ii. Added sugars: sugars that are added to foods during processing. f. Variety: eating a wide selection of foods within the food groups 2.2 Diet- planning guides Food groups plans: diet planning tools that sort foods into groups based on nutrient content and then specify that people should eat amounts of foods from each group I. Notable Nutrients a. Legumes: plants of the bean and pea family, with seeds that are rich in protein compared with other plant derived foods b. Nutrients of concern i. Dietary fiber ii. Vitamin D iii. Calcium iv. Potassium c. Discretionary kCalories: the Kcalories remaining in a person’s energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day d. Serving equivalents: i. Serving sizes: the standardized quantity of a food; such information allows comparisons when reading food labels and consistency when following the dietary guidelines ii. Portion sizes: the quantity of a food served or eaten at one meal; not a standard amount e. Recommendations V.Actual intakes i. Healthy eating index: a measure that assesses how well a diet meets the recommendations of the Dietary Guidelines forAmericans. II. Exchange lists a. Exchange lists: diet planning tools that organize foods by their proportions of carbs, fat, protein. Foods on any single list can be used interchangeably. III. From guidelines to groceries Processed foods: foods that have been treated to change their physical, chemical, microbiological or sensory properties. Fortified: the addition to a food of nutrients that were either not originally present in insignificant amounts a. Grains a. Refined: the process by which
More Less

Related notes for NFS 207

Log In


Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.