Nutrition Chapter 2

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Author:
chelcienicole
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40853
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Nutrition Chapter 2
Updated:
2010-10-09 14:03:22
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Nutrition Chapter
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Nutrition Chapter 2
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  1. diet that includes all the essential nutrients in appropriate amounts
    balanced diet
  2. combines the Recommended Dietary Allowances, Adequate Intake, Estimated Average Requirements, and the Tolerable Upper Intake Levels for individuals into one value representativfe of the average daily nutrient intake of individuals over time
    Dietary Reference Intakes (DRIs)
  3. general goals for optimal nutrient intake
    Dietary Guidelines for Americans
  4. outline for making selections based on Dietary Guidelines for America, 2005. From the U.S. Department of Agriculture
    MyPyramid
  5. plant food that is grown in a pod; for example, beans or peas
    legumes
  6. naturally occurring water-soluble plant pigments that act as antioxidants
    flavonoids
  7. represent percentage per serving of each nutritional item listed on food labels based on a daily intake of 2,000 calories
    daily values
  8. items used to describe something
    descriptors
  9. food habits
    food customs
  10. rules to be followed in meal planning in some religions
    dietary laws
  11. the food traditions or customs of a group of people
    foodways
  12. a style of cooking that combines ingredients and techniques from different cultures or countries
    fusion
  13. traditional flour made from field corn
    masa harina
  14. inablility to digest lactose because of a lack of the enzyme lactase; causes abdominal cramps and diarrhea
    lactose intolerance
  15. rice wine with 40-50% sugar
    mirin
  16. a thick fermented paste made from soybeans
    miso
  17. Japanese horseradish
    wasabi
  18. vegetarians who will eat dairy products and eggs but no meat, poultry, or fish
    lacto-ovo vegetarians
  19. vegetarians who eat dairy products
    lacto-vegetarians
  20. vegetarians who avoid all animal foods
    vegans

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