Chapter 02 - Planning a Healthy Diet Multiple Choice

Transcription

1 Unerstning Nutrition 14th Eition Whitney TEST BANK Full ler ownlo (no formtting errors) t: Unerstning Nutrition 14th Eition Whitney SOLUTIONS MANUAL Full ler ownlo (no formtting errors) t: Multiple Choie 1. A person's ustomry intke of foos n beverges over time efines her or his _.. boy weight b. eting pttern. geneti preisposition. risk for inherite iseses e. preferene pttern b 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 2. The iet-plnning priniple tht provies ll the nutrients, fiber, n energy in mounts suffiient to mintin helth is lle _.. vriety b. equy. moertion. klorie ontrol e. nutrient ensity b 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 3. Wht re the priniples of iet plnning?. bunne, B vitmins, klories, iet ontrol, minerls, n vriety b. bunne, blne, onservtive, iversity, moertion, n vitmins. equy, bone evelopment, orretion, vitmin ensity, mster, n vriety. equy, blne, klorie ontrol, nutrient ensity, moertion, n vriety e. bunne, equy, nutrient ensity, erobis, n klorie ontrol Bloom's: Evlute 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet.

2 4. Whih foo is the most lium-ense?. whole milk b. ft-free milk. low-ft milk. her heese e. ottge heese

3 b 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 5. Nutrient ense refers to foos tht.. rry the USDA nutrition lbeling b. re higher in weight reltive to volume. provie more nutrients reltive to klories. ontin mixture of rbohyrte, ft, n protein e. give the most protein for the onsumer s foo ollr 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 6. The onept of nutrient ensity is most helpful in hieving wht priniple of iet plnning?. Vriety b. Blne. Moertion. klorie ontrol e. ost ontrol 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 7. A foo tht provies 100 mg of mgnesium n 25 kl in serving hs mgnesium ensity (mg per kl) of b e. 25 Bloom's: Apply 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 8. Rnking foos oring to their overll nutrient omposition is known s _.. biologil vlue b. nutrient profiling

4 . the risk reution sore. the helthy eting inex e. ompositionl profiling b 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 9. Proviing enough, but not n exess, of foo is iet-plnning priniple known s.. sfety b. vriety. moertion. unernutrition e. onservtism 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 10. Applying the priniple of vriety in foo plnning helps ensure the benefits of.. moertion b. vegetrinism. nutrient ensity. ilution of hrmful substnes e. bunne 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 11. Whih reommention is prt of the Dietry Guielines for Amerins?. Blne klories. b. Limit protein foos intke.. Prtie goo foot hygiene.. Reue sefoo onsumption. e. Beome vegetrins. 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet.

5 12. Wht is n importnt feture of the foo group subgroupings?. Consuming vegetble will provie only one mjor nutrient b. Consuming legumes supplies protein but not fiber or vitmins. Consuming every subgroup every y is not neessry. Consuming brooli every y for week to meet the vegetbles group intke is eptble e. Consuming iry prouts is no longer reommene 13. Jmie, vegetrin, is trying to pln helthy iet oring to the USDA Foo Ptterns. Whih protein foos woul be the best nutrient hoies for one y?. 2 piees bon, 1 /2 n tun, 2 piees bre b. 1/ 2 up blk bens, 2 tbsp penut butter, 1/4 up tofu. 1/2 up blk bens, 2 tbsp penut butter, 1 spinh. 1 skinless hiken brest, 2 egg whites, mel replement br e. 1 egg, one up lef lettue, 2 ounes ftty fish Bloom's: Evlute 14. Wht two mjor nutrients re supplie by the fruit group?. vitmins D n E b. vitmins A n C. protein n lium. B vitmins n iron e. vitmin K n mgnesium b 15. How muh fruit juie (100%) is equivlent to 1 up of fresh fruit?. 1/4 up b. 1/2 up. 1 up. 1 1/2 ups e. 2 ups

6 16. Aoring to the USDA Foo Ptterns, whih protein foo shoul be most limite?. shrimp b. bke bens. penut butter. skinless hiken e. eggs b 17. Whih foo item is helthy hoie for protein in the USDA Foo Ptterns?. nuts b. bon. lunheon mets. sweet pottoes e. mrble mets 18. In whih foo group re legumes foun?. iry b. fruits. grins. protein e. oils 19. How mny subgroups omprise the vegetble foo group?. two b. three. five

7 . six e. seven 20. Klories from whih foo woul be onsiere prt of one's isretionry klorie llowne?. jm b. wtermelon. rw rrots. brussels sprouts e. green bens 21. Whih foo supplies only isretionry klories?. bgel b. risins. grpe jelly. penut butter e. 100% fruit juie Bloom's: Evlute 22. Wht ssessment tool is esigne to mesure how well iet meets the reommentions of the Dietry Guielines?. Helthy Eting Inex b. Supplementl Nutrition Assistne Progrm. Dietitin's Comprtive Effetiveness Pln. U.S. Publi Helth Nutrient Assessment Brometer e. U.S. Preventive Servies Tsk Forge Guie 23. In the MyPlte ion, whih tegory is shown s seprte foo group?

8 . ft b. iry. rbohyrte. mironutrients e. isretionry-lorie foos b 24. Wht is mjor ritiism of the use of the MyPlte eutionl tool?. It llows for oversize portions. b. The iry group exlues ie rem.. The five groups re not lerly ientifie.. It trets ll foos within single group the sme. e. It nnot be pte to vegetrin or vegn iets. Bloom's: Evlute 25. Whih foo group is typilly onsume in mounts greter thn reommene by the USDA?. iry b. fruits. vegetbles. protein foos e. whole grins 26. Foo list (exhnge) systems were originlly evelope for people with _.. ibetes b. ner. riovsulr isese. life-thretening obesity e. neurologil impirments

9 27. Whih feture hrterizes the foo list system?. Foos re groupe oring to their soure. b. Aequte intkes of minerls n vitmins re virtully gurntee.. Cheeses re groupe with milk n slt pork is groupe with other mets.. All foos re groupe oring to their ontent of rbohyrte, protein, n fts. e. Foos re sorte by their vitmin n minerl ontent. 28. In foo exhnge lists, to wht group re olives ssigne?. ft b. met. rbohyrte. met substitute e. fruit 29. Whole-grin flour ontins ll prts of the grin with the exeption of the _.. brn b. husk. germ. enosperm e. interior b 30. Refine grin prouts ontin only the.. brn b. husk. germ. enosperm e. hff

10 31. The ition of lium to some ornge juie prouts by foo mnufturers is known s nutrient.. enrihment b. restortion. fortifition. minerliztion e. ultertion 32. The prt of the grin tht remins fter being refine is the.. brn b. germ. husk. enosperm e. hff 33. Whih bre hs the highest fiber ontent?. white b. refine. enrihe. whole grin e. super-fine 34. Whih hrteristi best esribes enrihe grin prouts?. They hve ll of the e nutrients liste on the lbel. b. They hve the fiber restore from the refining proeure.. They hve virtully ll the nutrients restore from refining proeure.

11 . They hve only 4 vitmins n 4 minerls e by the foo mnufturer. e. They re typilly low in lories. 35. Wht minerl is e to refine flours in the enrihment proess?. iron b. ioine. lium. mgnesium e. opper 36. Whih prout lbel lwys enotes whole-grin prout?. multi-grin b. 100% whet. whole-whet. stone-groun e. high fiber 37. The enrihment of grin prouts in the Unite Sttes ws initite in the _ s b. 1900s. 1920s. 1940s e. 1960s 38. Whih nutrient is use to enrih grins?

12 . zin b. folte. protein. lium e. soium b 39. The most highly fortifie foos on the mrket re _.. frozen inners b. imittion foos. enrihe bres. brekfst erels e. nne fruits n vegetbles 40. Whih nutrient woul be supplie in muh greter mounts from whole-grin bre versus enrihe bre?. zin b. folte. riboflvin. thimin e. soium 41. Cooking n 8-oune rw stek will reue the weight (ounes) to pproximtely ounes.. 3 b e. 7

13 42. Texture vegetble protein is usully me from.. soybens b. orn stlks. mixture of legumes. ruiferous vegetbles e. rk green, re, n ornge vegetbles 43. Whih term is use to esribe ut of met hving low ft ontent?. Gre AA b. Selet. Prime. Choie e. Gre A b 44. A met esribe s "prime ut" mens tht it.. hs n extene shelf life b. usully rries high prie. is serve only in resturnts. is higher in ft thn other uts of met e. omes from nimls rise orgnilly 45. Wht term esribes foo tht resembles n substitutes for nother foo but is nutritionlly inferior to it?. fux foo b. pseuo foo. imittion foo. foo substitute e. fruulent foo

14 46. A foo sientist is eveloping new n improve erel br. She onsults with you to bout the orering of the ingreients on foo lbel. The ingreients re: Sugr: 30 g, Puffe whet: 28 g, Dry milk power: 5 g, Re foo oloring: 35 mg, Slt: 2 g. Wht is the pproprite orer in whih to list these ingreients on the foo lbel?. sugr, puffe whet, ry milk power, slt, re foo oloring b. re foo oloring, slt, ry milk power, puffe whet, sugr. ry milk power, puffe whet, re foo oloring, slt, sugr. puffe whet, sugr, ry milk power, slt, re foo oloring e. sugr, slt, puffe whet, ry milk power, re foo oloring Bloom's: Evlute 47. Aoring to nutrition lbeling lws, wht two minerls must be liste on the pkge lbel s perent Dily Vlue?. lium n iron b. zin n phosphorus. fluorie n hlorie. hromium n mgnesium e. opper n potssium 48. A foo lbel ingreient list res in the following orer: whet flour, vegetble shortening, sugr, slt, n ornstrh. Wht item woul be foun in the SMALLEST mount in this foo?. slt b. sugr. ornstrh. whet flour e. vegetble shortening 49. An thlete hs ily energy llowne of 2500 klories. Clulte the personl ily vlue for ft bse on this energy intke.

15 kl from ft b. 750 kl from ft. 500 kl from ft. 250 kl from ft e. 125 kl from ft b 50. Whih sttement esribes hrteristi of foo serving sizes?. Serving sizes for most foos hve not yet been estblishe by the FDA b. The serving size for ie rem is 2 ups n the serving size for ll beverges is 12 flui ounes. All lbels for given type of prout, suh s ie rem, use the sme serving size.. Serving sizes re liste in ommon househol mesures, suh s ups, or metri mesures, suh s milliliters, but not both e. Mnufturers re free to set their own serving sizes s long s they speify wht the serving size is. 51. Aoring to nutrition lbeling lws, the mounts of wht two vitmins must urrently be liste on the pkge lbel s perent Dily Vlue, but will no longer be require one propose lbel hnges go into effet?. vitmins D n E b. vitmins A n C. thimin n riboflvin. vitmin B6 n niin e. vitmins E n K b 52. Foo lbels express the nutrient ontent in reltion to set of stnr vlues known s the.. Dily Vlues b. FDA Stnrs. Dietry Referene Intkes. Reommene Dietry Intkes e. USDA Intke Stnrs

16 53. Popultion groups suh s seentry oler men, seentry younger women, n tive oler women hve ily energy nee of pproximtely klories b e On foo lbel, the "% Dily Vlue" tble ompres key nutrients per serving for person onsuming how mny klories ily? b e Wht is feture of the Nutrition Fts pnel on foo lbel?. Trns ft ontent is optionl. b. Sturte ft must be liste.. Nturlly present sugrs re exlue.. Soluble n insoluble fiber must be liste seprtely. e. Unsturte fts must be liste. b 56. Wht is feture of the Dily Vlues foun on foo lbels?. They re upte every two yers s mnte by the USDA. b. They re expresse on "per 1000-klorie intke" bsis.. They ssist people in etermining whether foo ontins little or lot of nutrient.

17 . They efine foo s n exellent soure of nutrient if it ontributes t lest 50% of the ietry reommene intke. e. They ssign gres of A, B, C, D, or F to foos. 57. A foo lbel tht vertises the prout s "rih soure of fiber" is n exmple of.. nutrient lim b. helth lim. weight reution lim. struture-funtion lim e. reserh-bse lim 58. Aoring to the FDA, foo lbel tht res "improves memory" is n exmple of.. helth lim b. Dily Vlue lim. qulifie helth lim. struture-funtion lim e. unsupporte lim 59. Greg is trying to eie whih brn of erel to buy, but he is somewht onfuse by the helth lims. Whih sttement represents the highest level of signifint sientifi greement?. "This erel promotes helthy hert." b. "This erel supports hert helth.". "This prout ontins whole grins, whih hve been proven to reue the risk of hert isese n ertin ners.". "Very limite n preliminry sientifi reserh suggests this prout n reue risk for ners; FDA onlues tht there is little sientifi eviene supporting this lim." e. Aneotl eviene emonstrtes ler reltionship between onsumption of this prout n elimintion of helth risk ftors. Bloom's: Evlute

18 60. Wht is hrteristi of struture-funtion lims on foo lbels?. They re llowe only for unproesse foo. b. They n be me without ny FDA pprovl.. They must onform to guielines of the "A" list of helth lims.. They must stte the nme of the isese or symptom for whih benefit is lime. e. They n only be me bse on peer-reviewe reserh. b 61. Whih foo items re onsume in the iet of ltovegetrin?. plnt foos only b. eggs n plnt foos only. met, eggs, n plnt foos only. milk prouts n plnt foos only e. fish, eggs, n iry only Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 62. Tempeh is me from.. soybens b. ny legume. fermente lefy vegetbles. fermente yellow vegetbles e. whet proteins H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 63. Whih ingreient on foo lbel woul be soure of protein?. BHT b. tofu. orn strh. iglyeries e. high frutose orn syrup b Bloom's: Evlute

19 H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 64. Whih feture is present in vegetrins who regulrly et mels bse on tofu, vegetbles, n whole grins?. They show less hert isese but more olon ner thn omnivores. b. They show eviene of mrginl protein intke ompre with omnivores.. They hve lower bloo pressure levels thn those eting met.. They hve lower soium intkes but bloo pressure is similr to those eting re met. e. They re virtully inistinguishble from met eters in terms of isese ourrene. Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 65. In vegetrins, the RDA is higher for _.. iron b. folte. lium. vitmin A e. protein H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 66. Whih sttement esribes feture of iron nutrition in vegetrins?. Vegetrins' boies pt to bsorb iron more effiiently. b. Iron utiliztion is inhibite by the high zin ontent in grins. The bsorption of iron is low ue to the high vitmin C intke.. More iron efiieny is foun in vegetrins thn in people eting mixe iet. e. There re no ifferenes in iron intke or utiliztion in vegetrins. Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 67. Met replements onsume by vegns re often me of.. soy b. fish. eggs. iry e. poultry

20 H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 68. Wht is typilly hrteristi of vegetrin iet?. Ft intke is higher. b. Fiber intke is lower.. Vitmin B12 intke is lower.. Intkes of vitmins A n C re lower. e. Iron intke is higher. Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 69. Whih sttement hrterizes vitmin B 12 nutrition in vegetrins n vegns?. Vitmin B12 in fortifie erels hs low biovilbility. b. Vegns shoul voi vitmin B 12 supplements ue to toxiity risks.. The vitmin B12 in fermente soy prouts my be present in n intive form. The helth onsequenes of vitmin B12 efiieny in vegetrins inlue joint pin, rikets, n ftigue. e. Vitmin B 12 is problemti in vegetrins but not vegns. Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 70. Wht best hrterizes mrobioti iet?. It exlues ll hot n slty foos. b. It permits inlusion of mny non-orgni foos.. It represents wy of life rther thn just wy of eting.. It emphsizes bunnt mounts of fish, fruits, nuts, n sees. e. It is bse on sesonlly-vilble fruits, vegetbles, grins, n gme mets n fish. Bloom's: Evlute H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. Mthing. 5 b /2 up

21 e. 1 up f. FDA g. Brn h. Iron i. USDA j. Soybens k. Green pes l. Blne m. Vitmin B12 n. Vitmin A o. Enosperm p. Nutrient ensity q. Soium n hypertension r. Tomtoes n prostte ner s. Mrgrine ontining plnt sterols t. Ornge juie ontining e lium 2.2 Diet Plnning Guies 2.1 Priniples n Guielines H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. UNUT.WHRO Use the USDA Foo Ptterns to evelop mel pln within UNUT.WHRO Compre n ontrst the informtion on foo lbels to mke UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. 71. The priniple of onsuming number of foos in proportion to eh other l 72. The priniple of reognizing tht foo hs more iron thn nother foo when expresse per klorie p 73. Origin of the MyPlte grphi i 74. Number of mjor foo groups 75. Legume belonging to the strh tegory of the foo lists k 76. Prt of grin rihest in fiber g

22 77. Prt of grin ontining most of the strh o 78. Nutrient e in grin enrihment proess h 79. Exmple of fortifie foo t 80. Commonly use to mke texture vegetble protein j 81. Exmple of funtionl foo s 82. Nutrient ommonly e in ow's milk fortifition proess n 83. Mximum number of grms of ft reommene on 2000-klorie iet bse on the Dily Vlue 84. Serving size (equivlent to 1 oz) of rie in the USDA Foo Ptterns 85. Quntity of yogurt equivlent to 1 up of milk in the USDA Foo Ptterns e 86. Ageny tht regultes foo lbeling f 87. Grms of ft supplie by 1200-klorie iet tht is 30% ft b 88. Assoite in relible helth lim llowe on foo lbels q 89. Assoite in helth lim NOT llowe on foo lbels without islimer r 90. Nutrient ommonly e in soy milk fortifition proess m Completion 91. reflets iet tht provies suffiient energy n enough of ll the nutrients to meet the nees of helthy people. Aequy 2.1 Priniples n Guielines

23 LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 92. To lulte the nutrient ensity of foo item for lium, ivie the of lium in portion by the in tht portion. milligrms; klories 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 93. refers to mesure of the nutrients foo provies reltive to the energy it provies. Nutrient ensity 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet. 94. Diet-plnning tools tht sort foos into groups bse on nutrient ontent n then speify tht people shoul et ertin mounts of foos from eh group re lle plns. foo group 2.2 Diet Plnning Guies 95. ontribute the sme key nutrients notbly, protein, iron, n zin s mets, poultry, n sefoo. Legumes 2.2 Diet Plnning Guies 96. The klories remining in person s energy llowne fter onsuming enough nutrient- ense foos to meet ll nutrient nees for y re lle klories. isretionry 2.2 Diet Plnning Guies 97. An ssessment tool lle the n be use to mesure how well iet meets the reommentions of the Dietry Guielines. Helthy Eting Inex 2.2 Diet Plnning Guies

24 98. Diet-plnning tools tht orgnize foos by their proportions of rbohyrte, ft, n protein re lle. exhnge lists foo lists 2.2 Diet Plnning Guies 99. The Nutrition Fts pnel must provie the nutrient, the _, or both for importnt nutrients. mount; perent Dily Vlue perent Dily Vlue; mount; 100. The is the see tht grows into whet plnt, so it is espeilly rih in vitmins n minerls to support new life. germ Essy 101. List n isuss the signifine of six iet-plnning priniples. Aequy reflets iet tht provies suffiient energy n enough of ll the nutrients to meet the nees of helthy people. Tke the essentil nutrient iron, for exmple. Beuse the boy loses some iron eh y, people hve to reple it by eting foos tht ontin iron. A person whose iet fils to provie enough iron-rih foos my evelop the symptoms of ironefiieny nemi: the person my feel wek, tire, n listless; hve frequent hehes; n fin tht even the smllest mount of musulr work brings isbling ftigue. To prevent these efiieny symptoms, person must inlue foos tht supply equte iron. Blne in the iet helps to ensure equy. The rt of blning the iet involves onsuming enough but not too muh of ifferent types of foos in proportion to one nother. In blne iet, foos rih in some nutrients o not row out foos tht re rih in other nutrients. klorie (energy) Control: Designing n equte iet within resonble klorie llowne requires reful plnning. One gin, blne plys key role. The mount of energy oming into the boy from foos shoul blne with the mount of energy being use by the boy to sustin its metboli n physil tivities. Upsetting this blne les to gins or

25 losses in boy weight. Nutrient ensity promotes equy n klorie ontrol. To et well without overeting, selet nutrient-ense foos tht is, foos tht eliver the most nutrients for the lest foo energy. Moertion ontributes to equy, blne, n klorie ontrol. Foos rih in ft n sugr often provie enjoyment n energy but reltively few nutrients; in ition, they promote weight gin when eten in exess. A person prtiing moertion ets suh foos only on osion n regulrly selets foos low in soli fts n e sugrs, prtie tht utomtilly improves nutrient ensity. Vriety improves nutrient equy. A iet my hve ll of the virtues just esribe n still lk vriety, if person ets the sme foos y fter y. People shoul selet foos from eh of the foo groups ily n vry their hoies within eh foo group from y to y for severl resons. First, ifferent foos within the sme group ontin ifferent rrys of nutrients. Seon, no foo is gurntee entirely free of substnes tht, in exess, oul be hrmful. Thir, s the ge goes, vriety is the spie of life. 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet Why is it importnt to vry intke of foos within the sme foo group from y to y? Vriety improves nutrient equy. A iet my hve ll of the virtues just esribe n still lk vriety, if person ets the sme foos y fter y. People shoul selet foos from eh of the foo groups ily n vry their hoies within eh foo group from y to y for severl resons. First, ifferent foos within the sme group ontin ifferent rrys of nutrients. Among the fruits, for exmple, strwberries re espeilly rih in vitmin C while priots re rih in vitmin A. Seon, no foo is gurntee entirely free of substnes tht, in exess, oul be hrmful. The strwberries might ontin tre mounts of one ontminnt, the priots nother. By lternting fruit hoies, person will ingest very little of either ontminnt. Thir, s the ge goes, vriety is the spie of life. A person who ets bens frequently n enjoy pinto bens in Mexin burritos toy, grbnzo bens in Greek sl tomorrow, n bke bens with brbeue hiken on the week-en. Eting nutritious mels nee never be boring. Bloom's: Evlute 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet Wht is ment by the term "nutrient-ense foo"? Give three exmples eh of foos with high nutrient ensity n low nutrient ensity. Nutrient ensity promotes equy n klorie ontrol. To et well without overeting, selet nutrient-ense foos tht is, foos tht eliver the most nutrients for the lest foo energy. Consier foos ontining lium, for exmple. You n get bout 300 milligrms of lium from either 1½ ounes of her heese or 1 up of ft-free milk, but the heese elivers bout twie s muh foo energy (klories) s the milk. The ft-free milk, then, is twie s lium ense s the her heese; it offers the sme mount of lium for hlf the klories. Both foos re exellent hoies for equy s ske lone, but to hieve equy while ontrolling klories, the ft-free milk is the better hoie. (Alterntively, person oul selet low-ft her heese with its klories omprble to ft-free milk.)

26 Just s finnilly responsible person pys for rent, foo, lothes, n tuition on limite buget, helthy people obtin iron, lium, n ll the other essentil nutrients on limite energy (klorie) llowne. Suess epens on getting mny nutrients for eh klorie ollr. A person who mkes nutrient-ense hoies n meet ily nutrient nees on lower energy buget. Suh hoies support goo helth. Foos tht re notbly low in nutrient ensity suh s potto hips, ny, n ols re lle empty-klorie foos. The klories these foos provie re lle empty beuse they eliver lot of energy (from e sugrs, soli fts, or both) but little, or no, protein, vitmins, or minerls. The onept of nutrient ensity is reltively simple when exmining the ontributions of one nutrient to foo or iet. With respet to lium, milk rnks high n mets rnk low. With respet to iron, mets rnk high n milk rnks low. But it is more omplex tsk to nswer the question, whih foo is more nutritious? To nswer tht question, we nee to onsier severl nutrients inluing both nutrients tht my hrm helth s well s those tht my be benefiil. Rnking foos bse on their overll nutrient omposition is known s nutrient profiling. Reserhers hve yet to gree on n iel wy to rte foos bse on the nutrient profile, but when they o, nutrient profiling will be quite useful in helping onsumers ientify nutritious foos n pln helthy iets. Foos liste s exmples will vry. 2.1 Priniples n Guielines LEARNING OBJECTIVES: UNUT.WHRO Explin how eh of the iet-plnning priniples n be use to pln helthy iet List n esribe the ontributions of the five foo groups in the USDA Foo Ptterns. Fruits ontribute folte, vitmin A, vitmin C, potssium, n fiber. Vegetbles ontribute folte, vitmin A, vitmin C, vitmin K, vitmin E, mgnesium, potssium, n fiber. Grins ontribute folte, niin, riboflvin, thimin, iron, mgnesium, selenium, n fiber. Protein foos ontribute protein, essentil ftty is, niin, thimin, vitmin B6, vitmin B12, iron, mgnesium, potssium, n zin. Milk n milk prouts ontribute protein, riboflvin, vitmin B12, lium, potssium, n, when fortifie, vitmin A n vitmin D. Oils re not foo group, but re feture here beuse they ontribute vitmin E n essentil ftty is Provie exmples n isuss the importne of the five subgroups of the vegetbles foo group. All vegetbles provie n rry of nutrients, but some vegetbles re espeilly goo soures of ertin vitmins, minerls, n benefiil phytohemils. For this reson, the vegetble group is sorte into five subgroups. The rk-green vegetbles eliver the B vitmin folte; the re n ornge vegetbles provie vitmin A; legumes supply iron n protein; the

27 strhy vegetbles ontribute rbohyrte energy; n the other vegetbles fill in the gps n more of these sme nutrients. Drk-green vegetbles: Brooli n lefy greens suh s rugul, beet greens, bok hoy, ollr greens, kle, mustr greens, romine lettue, spinh, turnip greens, wterress Re n ornge vegetbles: Crrots, rrot juie, pumpkin, re bell peppers, sweet pottoes, tomtoes, tomto juie, vegetble juie, winter sqush (orn, butternut) Legumes: Blk bens, blk-eye pes, grbnzo bens (hikpes), kiney bens, lentils, nvy bens, pinto bens, soybens n soy prouts suh s tofu, split pes, white bens Strhy vegetbles: Cssv, orn, green pes, hominy, lim bens, pottoes Other vegetbles: Artihokes, sprgus, bmboo shoots, ben sprouts, beets, brussels sprouts, bbges, tus, uliflower, elery, uumbers, eggplnt, green bens, green bell peppers, ieberg lettue, mushrooms, okr, onions, sewee, snow pes, zuhini 106. Define the term "isretionry klories" n give three exmples of foos tht provie them. Uner wht irumstnes is the intke of isretionry klories permitte? People who onsistently hoose nutrient-ense foos my be ble to meet most of their nutrient nees without onsuming their full llowne of klories. The ifferene between the klories neee to supply nutrients n those neee to mintin weight might be onsiere isretionry klories. Bloom's: Apply 107. Disuss the mening, signifine, n utility of MyPlte s n eutionl tool. The USDA rete n eutionl tool lle MyPlte to illustrte the five foo groups. The MyPlte ion ivies plte into four setions, eh representing foo group fruits, vegetbles, grins, n protein foos. The setions vry in size, initing reltive proportion eh foo group ontributes to helthy iet. A irle next to the plte represents the milk group (iry). The MyPlte ion oes not stn lone s n eutionl tool. A welth of informtion n be foun t the website ( Consumers n hoose the kins n mounts of foos they nee to et eh y bse on their height, weight, ge, gener, n tivity level. Informtion is lso vilble for hilren, pregnnt n ltting women, n for vegetrins. In ition to reting personl pln, onsumers n fin ily tips to help them improve their iet n inrese physil tivity. A key messge of the website is to enjoy foo, but et less by voiing oversize portions. Bloom's: Evlute 108. Wht is the Helthy Eting Inex n how oes it work?

28 An ssessment tool, lle the Helthy Eting Inex, n be use to mesure how well iet meets the reommentions of the Dietry Guielines. Vrious omponents of the iet re given sores tht reflet the quntities onsume. For most omponents, higher intkes result in higher sores. For exmple, seleting t lest 3 ounes of whole grins (per 2000 klories) gives sore of 10 points, wheres seleting no whole grins gives sore of 0 points. For few omponents, lower intkes provie higher sores. For exmple, less thn 2.2 grms of soium (per 2000 klories) reeives 10 points, but more thn 4 grms gets 0 points. An ssessment of reent nutrition surveys using the Helthy Eting Inex reports tht the Amerin iet sores 54 out of possible 100 points. To improve this sore, the Amerin iet nees to erese klories from soli fts n e sugrs by bout 60 perent; inrese fruits by 100 perent n vegetbles n milk prouts by 70 perent; mintin the quntity of grins but shift the qulity to four times s mny whole grins; n reue slt by more thn hlf Wht is the origin of foo lists (formerly known s exhnge lists)? How re they best utilize? Foo group plns re prtiulrly well suite to help person hieve ietry equy, blne, n vriety. Foo lists provie itionl help in hieving klorie ontrol n moertion. Originlly evelope s mel plnning guie for people with ibetes, foo lists hve prove useful for generl iet plnning s well. Unlike the USDA Foo Ptterns, whih sort foos primrily by their vitmin n minerl ontents, the foo list system sorts foos oring to their energy-nutrient ontents. Consequently, foos o not lwys pper on the foo list where you might first expet to fin them. For exmple, heeses re groupe with mets beuse, like mets, heeses ontribute energy from protein n ft but provie negligible rbohyrte. (In the USDA Foo Ptterns presente erlier, heeses re groupe with milk beuse they re milk prouts with similr lium ontents.) For similr resons, strhy vegetbles suh s orn, green pes, n pottoes re liste with grins on the strh list in the foo list system, rther thn with the vegetbles. Likewise, olives re not lsse s fruit s botnist woul lim; they re lssifie s ft beuse their ft ontent mkes them more similr to oil thn to berries. Crem heese, bon, n nuts re lso on the ft list to remin users of their high ft ontent. These groupings highlight the hrteristis of foos tht re signifint to energy intke Disuss the mening n signifine of foos tht re proesse, refine, enrihe, fortifie, or whole-grin. Proesse foos: foos tht hve been trete to hnge their physil, hemil, mirobiologil, or sensory properties. Fortifie: the ition to foo of nutrients tht were either not originlly present or present in insignifint mounts. Fortifition n be use to orret or prevent wiespre nutrient efiieny or to blne the totl nutrient profile of foo. Refine: the proess by whih the orse prts of foo re remove. When whet is refine into flour, the brn, germ, n husk re remove, leving only the enosperm. Enrihe: the ition to foo of speifi nutrients to reple losses tht our uring

29 proessing so tht the foo will meet speifie stnr. Whole grin: grin tht mintins the sme reltive proportions of strhy enosperm, germ, n brn s the originl (ll but the husk); not refine List the informtion tht must be isplye on foo lbels. Serving Sizes: Beuse lbels present nutrient informtion bse on one serving, they must ientify the size of the serving. The Foo n Drug Aministrtion (FDA) hs estblishe speifi serving sizes for vrious foos n requires tht ll lbels for given prout use the sme serving size. Nutrient Quntities: In ition to the serving size n the servings per ontiner, the FDA requires tht the Nutrition Fts pnel on foo lbels present nutrient informtion in two wys in quntities (suh s grms) n s perentges of stnrs lle the Dily Vlues. The Nutrition Fts pnel must provie the nutrient mount, perent Dily Vlue, or both for the following: Totl foo energy (klories) Totl ft (grms n perent Dily Vlue) note tht the propose revision oes not inlue klories from ft Sturte ft (grms n perent Dily Vlue) Trns ft (grms) Cholesterol (milligrms n perent Dily Vlue) Soium (milligrms n perent Dily Vlue) Totl rbohyrte, whih inlues strh, sugr, n fiber (grms n perent Dily Vlue) Dietry fiber (grms n perent Dily Vlue) Sugrs, whih inlues both those nturlly present in n those e to the foo (grms) Protein (grms) The lbels must lso present nutrient ontent informtion s perent Dily Vlue for the following vitmins n minerls: Vitmin D Potssiium Iron Clium The Dily Vlues: Foo lbels list the mount of some nutrients in prout s perentge of its Dily Vlue, whih mkes the numbers more meningful to onsumers. The Dily Vlues reflet ietry reommentions for nutrients n ietry omponents tht hve importnt reltionships with helth. The % Dily Vlue olumn on lbel provies bllprk estimte of how iniviul foos ontribute to the totl iet. Front-of-Pkge Lbels: Some onsumers fin the mny numbers on Nutrition Fts pnels overwhelming. They wnt n esier n quiker wy to interpret informtion n selet prouts. Foo mnufturers respone by reting front-of-pkge lbels tht inorporte text, olor, n ions to present key nutrient fts.

30 112. Disuss the regultions for nutrient lims n helth lims on foo lbels. Nutrient Clims: Hve you notie phrses suh s goo soure of fiber on box of erel or rih in lium on pkge of heese? These n other nutrient lims my be use on lbels so long s they meet FDA efinitions, whih inlue the onitions uner whih eh term n be use. For exmple, in ition to hving less thn 2 milligrms of holesterol, holesterol-free prout my not ontin more thn 2 grms of sturte ft n trns ft ombine per serving. The ompnying glossry efines nutrient terms on foo lbels, inluing riteri for foos esribe s low, reue, n free. When nutrients hve been e to enrihe or fortifie prouts, they must pper in the ingreients list. Some esriptions imply tht foo ontins, or oes not ontin, nutrient. Implie lims re prohibite unless they meet speifie riteri. For exmple, lim tht prout ontins no oil implies tht the foo ontins no ft. If the prout is truly ft-free, then it my mke the no-oil lim, but if it ontins nother soure of ft, suh s butter, it my not. Helth Clims: Helth lims esribe reltionship between foo (or foo omponent) n isese or helth-relte onition. In some ses, the FDA uthorizes helth lims bse on n extensive review of the sientifi literture. For exmple, the helth lim tht Diets low in soium my reue the risk of high bloo pressure is bse on enough sientifi eviene to estblish ler link between iet n helth. In ses where there is emerging but not estblishe eviene for reltionship between foo or foo omponent n isese, the FDA llows the use of qulifie helth lims tht must use speifi lnguge initing tht the eviene supporting the lim is limite. A qulifie helth lim might lim tht Very limite n preliminry reserh suggests tht eting one-hlf to one up of tomtoes n/or tomto sue week my reue the risk of prostte ner. The FDA onlues tht there is little sientifi eviene supporting the lim. Struture-Funtion Clims: Unlike helth lims, whih require foo mnufturers to ollet sientifi eviene n petition the FDA, struture-funtion lims n be me without ny FDA pprovl. Prout lbels n lim to slow ging, improve memory, n buil strong bones without ny proof. The only riterion for struture-funtion lim is tht it must not mention isese or symptom. Unfortuntely, struture-funtion lims n be eeptively similr to helth lims, n most onsumers o not istinguish between ifferent types of lims Disuss the resons for why people beome vegetrins. The helth benefits of primrily vegetrin iet seem to hve enourge mny people to et more plnt-bse mels. The populr press sometimes refers to iniviuls who et smll mounts of met, sefoo, or poultry from time to time s flexitrins. People who hoose to exlue met n other niml-erive foos from their iets toy o so for mny of the sme resons the Greek philosopher Pythgors ite in the sixth entury B.C.: physil helth, eologil responsibility, n philosophil onerns. They might lso ite worl hunger issues, eonomi resons, ethil onerns, or religious beliefs s motivting ftors. H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln.

31 114. List n isuss the helth vntges of vegetrin iet. Vegetrins ten to mintin lower n helthier boy weight thn nonvegetrins. In generl, those who et met hve higher energy intkes n boy weights. Vegetrins lower boy weights orrelte with their high intkes of fiber n low intkes of ft. Obesity n weight gins re strong risk ftors for ibetes, whih prtilly explins why nonvegetrin iets re more often ssoite with ibetes thn vegetrin iets. Even when boy weight n life-style ftors re tken into ount, vegetrin eting ptterns seem to protet ginst ibetes. Vegetrins ten to hve lower bloo pressure n lower rtes of hypertension thn nonvegetrins. Approprite boy weight helps to mintin helthy bloo pressure, s oes iet low in sturte ft n holesterol n high in fiber, fruits, vegetbles, whole grins, low-ft milk prouts, n protein from plnt soures. Met is ssoite with n inrese risk of hert isese n stroke. The iniene of hert isese n relte eths n the onentrtions of bloo holesterol re lower for vegetrins thn for nonvegetrins, whih n prtly be expline by their voine of met.the ietry ftor most iretly relte to hert isese is sturte niml ft, n in generl, vegetrin iets re lower in totl ft, sturte ft, n holesterol thn typil met-bse iets. The fts ommon in plnt-bse iets the monounsturte fts of olives, sees, n nuts n the polyunsturte fts of vegetble oils re ssoite with erese risk of hert isese. Furthermore, vegetrin iets re generlly higher in ietry fiber, ntioxint vitmins, n phytohemils ll ftors tht help ontrol bloo lipis n protet ginst hert isese. Mny vegetrins inlue soy prouts suh s tofu in their iets. Soy prouts with their polyunsturte fts, fibers, vitmins, n minerls, n little sturte ft my help to protet ginst hert isese. Vegetrins hve lower overll ner iniene thn the generl popultion. Their low ner rtes my be ue to their high intkes of fruits n vegetbles. Some sientifi finings inite tht vegetrin iets re ssoite not only with lower ner mortlity in generl, but lso with lower iniene of ner t speifi sites s well, most notbly, olon ner. People with olon ner seem to et more met. Some ner experts reommen limiting onsumption of re met to no more thn 11 ounes week, with very little (if ny) proesse met. In ition to obesity, ibetes, hypertension, hert isese, n some ners, vegetrin iets my help prevent osteoporosis, ivertiulr isese, gllstones, trts, n rheumtoi rthritis. H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln Disuss how vegetrins n vegns n ensure tht they hve equte protein intke. The protein RDA for vegetrins is the sme s for others, lthough some hve suggeste tht it shoul be higher beuse plnt proteins re not igeste s ompletely. Lto-ovovegetrin iets tht inlue niml-erive foos suh s milk n eggs, eliver high-qulity proteins n re likely to meet protein nees. Even vegetrins who opt only plnt-bse iets re likely to meet protein nees provie tht their energy intkes re equte n the protein soures vrie. The proteins of whole grins, vegetbles, legumes, n nuts n sees n provie equte mounts of ll the mino is. An vntge of mny vegetrin soures of protein is tht they re generlly lower in sturte ft thn mets n re often higher in fiber n riher in some vitmins n minerls.

32 Vegetrins sometimes use met replements me of texture vegetble protein (soy protein). These foos re formulte to look n tste like met, sefoo, or poultry. Mny of these prouts re fortifie to provie the vitmins n minerls foun in niml soures of protein. Some my be high in slt, sugrs, n sturte fts. A wise vegetrin lerns to re lbels n use vriety of whole, unrefine foos often n ommerilly prepre foos less frequently. Vegetrins my lso use soy prouts suh s tofu to bolster protein intke. H-2 Vegetrin Diets LEARNING OBJECTIVES: UNUT.WHRO.16.H-2 - Develop well-blne vegetrin mel pln. Unerstning Nutrition 14th Eition Whitney TEST BANK Full ler ownlo (no formtting errors) t: Unerstning Nutrition 14th Eition Whitney SOLUTIONS MANUAL Full ler ownlo (no formtting errors) t: unerstning nutrition 14th eition pf free ownlo unerstning nutrition 14th eition free ownlo unerstning nutrition 14th eition online unerstning nutrition 14th eition pf ownlo unerstning nutrition 14th eition hpter 1 unerstning nutrition 14th eition hegg unerstning nutrition 13th eition pf free ownlo unerstning nutrition 14th eition loose lef