chapter 2 notes NFS 207

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Department
Nutrition and Food Sciences
Course
NFS 207
Professor
professorwidell
Semester
Spring

Description
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
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