dietary reference intakes (DRIS)
a set of reference values for the intake of energy, nutrients, and food components that can be used for planning and assessing the diets of healthy people in the US and canada
life-stage groups
groupings of individuals based on stages of growth and development, pregnancy, and lactation that have similar nutrient needs
estimated average requirements (EARs)
intakes that meet the estimated nutrient needs of 50% of individuals in a gender and life-stage group
recommended dietary allowances (RDAs)
intakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life-stage and gender group
adequate intakes (AIs)
intakes that should be used as a goal when no RDA exists. these values are an approximation of the average nutrient intake that appears to sustain a desired indicator of health
tolerable upper intake levels (ULs)
maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in the specified life-stage and gender group
criteria of adequacy
functional indicators, such as the level of a nutrient in the blood or the appearance of a deficiency symptom, that can be measured to determine the biological effect of a level of nutrient intake
estimated energy requirements (EERs)
average energy intakes predicted to maintain body weight in healthy individuals
acceptable macronutrient distribution ranges (AMDRs)
ranges of intake for energy-yielding nutrients, expressed as a percentage of total energy intake, that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients
dietary guidelines for americans
a set of nutrition and lifestyle recommendations designed to promote population-wide dietary changes to reduce the incidence of nutrition-related chronic disease
discretionary kcalories
the energy left over after an individual has consumed all the food needed to meet their nutrient needs
daily value
a nutrient reference value used on food labels to help consumers see how foods fit into their overall diets
reference daily intakes (RDIs)
reference values established for vitamins and minerals that are based on the highest amount of each nutrient recommended for any adult age group
daily reference values (DRVs)
reference values established for protein and seven nutrients fro which no original RDAs were established. the values are based on dietary recommendations for reducing the risk of chronic disease
exchange lists
a food group system that groups foods according to energy and macronutrient content. it is used extensively in planning diabetic and weight loss diets
24-hour recall
a method of assessing dietary intake in which a trained interviewer heals an individual remember what he or she ate during the previous day
food diary
a method of assessing dietary intake that involves an individual keeping a written record of all food and drink consumed during a defined period
food frequency questionnaire
a method of assessing dietary intake that gathers information about how often certain categories of food are consumed
diet history
information about dietary habits and patterns. it may include a 24-hour recall, a food record, or a food frequency questionnaire to provide information about current intake patterns
anthropometric measurements
external measurements of the body, such as height, weight, limb circumference and skinfold thickness
national health and nutrition examination survey (NHANES)
a survey that collects information about the health and nutritional status of individuals in the population
recommended Dietary allowances (RDAs)
the original dietary standards in the US
calcium, phosphorus, magnesium, vitamin D, and flouride. B vitamins and choline. antioxidants, Vitamins a and K, energy and macronutrients, and electrolytes and water
what are the 6 nutrient groups for the DRIs
EARs, RDAs, AIs, and ULs
what are the DRIs for macronutrients and micronutrients?
EERs and AMDRs
what are the DRIs for energy intake?
45-65% carbohydrate
20-35% fat
10-35% protein
according to AMDR a health die for an adult can contain how much kcalories from carbohydrates, fat, and protein?
plan diets, assess the adequacy of diets, and make judgements about excessive intakes for individuals and populations
what are the 3 uses of DRIs?
they cannot identify with certainty whether a person has a nutritional deficiency or excess
what can dietary standards NOT be used to identify?
they are rich in fiber, micronutrients, and phytochemicals
what do vegetables, fruits, whole grains, and beans do americans?
calcium and protein without too much saturated fat
what do low-fat diary products provide?
they provide a nutrient-dense protein source
what do more fish, beans, peas, nuts and seeds provide for nutrition?
to balance the kcalories they consume in food and beverages with the kcalories they expend in activity
what is the key to weight management?
grains, vegetables, fruits, milk, meat and beans
what is the 5 main food groups build around my pyramid?
basic product information, name of the product, weight, the day by which to eat it, the name and place of business
what are all labels required to contain?
daily value for total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiver, vitamin A, C, calcium and iron
which things have to be on a food label?
in order of weigh
the ingredients on a label are listed in order of what?
health claims
refer to a relationship between a food, food component, dietary supplement ingredient and the risk of a disease or health-related condition
significant scientific agreement
authorized after an extensive review of the scientific evidence
authoritative statement
statement of support from an appropriate scientific body of the US government
qualified health claims
health claims approved when there is emerging evidence for a relationship between food, food component, or dietary supplement and reduced risk of disease.
they are designed so that each serving within a list contains approximately the same amount of energy, carbohydrate, protein, and fat
what are the exchanges designed to do?
24-hour recall
what is the most common method of assessing dietary intake?
some cases it may cause the consumer to change his or her intake rather than record certain items
what is a disadvantage of a food diary?
intake that is inadequate to meet needs.
what is the first stage of nutrient deficiency
declining nutrient stores in the body
what is the second stage of nutrient deficiency?
altered biochemical or physiological functions, such as low enzyme activities or reduced amounts of regulatory or structural molecules
what is the third stage of nutrient deficiency?
function is disrupted enough that physical signs and symptoms, referred to as clinical symptoms become apparent
what is the last stage of nutrient deficiency?