Diet-planning principles
Adequacy
Balance
kCalorie (energy) control
Nutrient density
Moderation
Variety
Adequacy (dietary)
providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health
Balance (dietary)
providing foods in proportion to one another and in proportion to the body's needs
kCalorie (energy) control
management of food energy intake
Nutrient density
a measure of the nutrients of a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density
Empty-kcalorie foods
a popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals
Nutrient profiling
ranking foods based on their nutrient composition
Moderation (dietary)
providing enough but not too much of a substance
variety (dietary)
eating a wide selection of foods within and among the major food groups
A healthy diet
Emphasizes a variety of fruits, vegetables, whole grains, and fat-free and low-fat milk products
Includes lean meats, poultry, fish, legumes, eggs, and nuts
Is low in saturated and trans fats, cholesterol, salt (sodium), and added sugars
Stays within your daily energy needs for your recommended body weight
Five food groups
Fruits
Vegetables
Grains
Meat and legumes
Milk
Food group plans
diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group
Legumes
plants of the bean and pea family, with seeds that are rich in protein compared with other plant-derived foods
Discretionary kcalorie allowance
the kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day
Healthy eating index
a measure that assesses how well a diet meets the recommendations of the dietary guidelines for Americans and MyPyramid
Exchange lists
diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein. Foods on any single list can be used interchangeably
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 or present in insignificant amounts. Fortification can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient of profile of a food
Refined
The process by which the coarse parts of a food are removed. When wheat is refined into flour, the bran germ, and husk are removed, leaving only the endosperm
Enriched
the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard
Whole grain
a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original (all but the husk); not refined
Grain enrichment nutrients
Iron
Thiamin
Riboflavin
Niacin
Folate
Textured vegetable protein
processed soybean protein used in vegetarian products such as soy burgers
Functional foods
contain physiologically active compounds that providde health benefits beyond basic nutrition
Imitation foods
foods that substitute for and resemble another food, but are nutritionally inferior to it with respect to vitamin, mineral, or protein content. If the substitute is not inferior to the food it resembles and if its name provides an accurate description of the product, it need not be labeled "imitation
Food substitutes
foods that are designed to replace other foods
Daily Values (DV)
Reference values developed by the FDA specifically for use on food labels
Percent Daily Value (%DV)
The percentage of a Daily Value recommendation found in a specified serving of food for key nutrients based on a 2000-kcalorie diet
Nutrient claims
statements that characterize the quantity of a nutrient in a food
Health claims
statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition
Free
Nutritionally trivial and unlikely to have a physiological consequence; synonyms include: without, no and zero. A food that does not contain a nutrient naturally may make such a claim, but only as it applies to all similar foods
Good source of
the product provides between 10 and 19 percent of the Daily Value for a given nutrient per serving
Healthy
a food that is low in fat, saturated fat, cholesterol, and sodium and that contains at least 10 percent of the Daily Values for vitamin A, vitamin C, iron, calcium, protein , or fiber
High
20 percent or more of the Daily Value for a given nutrient per serving; synonyms include rich in, or excellent source
Less
at least 25 percent less of a given nutrient or kcalories than the comparison food; synonyms include fewer and reduced
Light or lite
one-third fewer kcalories than the comparison food; 50 percent or less of the fat or sodium than the comparison food; any use of the term other than as defined must specify what it is referring to
Low
an amount that would allow frequent consumption of a food without exceeding the Daily Value for the nutrient. A food that is naturally low in a nutrient may make such a claim, but only as it applies to all similar foods; synonyms include little, few, and low source of
More
at least 10 percent more of the Daily Value for a given nutrient than the comparison food; synonyms include added and extra
Organic
on food labels, that at least 95 percent of the product's ingredients have been grown and processed according to USDA regulations defining the use of fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients
kCalorie-free
fewer than 5 kcalories per serving
Low kcalorie
40 kcalories or less per serving
Reduced kcalorie
at least 25 percent fewer kcalories per serving than the comparison food
Percent fat-free
may be used only if the product meets the definition of low fat or fat-free and must reflect the amount of fat in 100 grams
Fat-free
less than 0.5 gram of fat per serving; synonyms include zero-fat, no-fat, and nonfat
Low fat
3 grams or less fat per serving
Less fat
25 percent or less fat than the comparison food
Saturated fat-free
less than 0.5 gram of saturated fat and trans fat combined than the comparison food
Trans fat-free
less than 0.5 gram of trans fat and less than 0.5 saturated fat per serving
Cholesterol-free
less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat and trans fat combined per serving
Low cholesterol
20 milligrams or less cholesterol per serving and 2 grams or less saturated fat and trans fat combined er serving
Less cholesterol
25 percent or less cholesterol than the comparison food (reflecting a reduction of at least 20 miligrams per serving), and 2 grams or less saturated fat and trans fat combined per serving
Extra lean
less than 5 grams of fat, 2 grams of saturated fat and trans fat combined, and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, and seafood
Lean
less than 10 grams of fat, 4.5 grams of saturated fat and trans fat combined, and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, and seafood. For mixed dishes such as burritos and sandwiches, less than 8 grams of fat, 3.5 grams of saturated fat, and 80 milligrams of cholesterol per reference amount customarily consumed
High fiber
5 grams or more fiber per serving. A high-fiber claim made on a food that contains more than 3 grams fat per serving and per 100 grams of food must also declare total fat
Sugar free
less than 0.5 gram of sugar per serving
Sodium free/salt free
less than 5 milligrams of sodium per serving
Low sodium
140 milligrams or less per serving
Very low sodium
25 milligrams or less per serving
Structure-function claims
statements that characterize the relationship between a nutrient or other substance in a food and its role in the body