NTDT200 Chapter 2 Terms 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 Daily Values DV reference values developed by the FDA specifically for use on food labels 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 eating pattern customary intake of foods and beverages over time empty kcalorie foods a popular term used to denote foods that contribute energy but lack protein vitamins and minerals enriched the addition to a food of nutrients that were lost during processing so that the food will meet a specified standard 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 1 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 profile of a food free use on food labels 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 for example applesauce a fat free food health claims statements that characterize the relationship between a nutrient or other substance in a food and a disease or health related condition healthy use on food labels 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 kcalorie energy control management of food energy intake kcalorie free use on food labels fewer than 5 kcalories lacto ovo vegetarians people who include milk milk products and eggs but exclude meat poultry fish and seafood from their diets 2 lactovegetarians people who include milk and milk products but exclude meat poultry fish seafood and eggs from their diets legumes plants of the bean and pea family with seeds that are rich in protein compared with other plant derived foods meat replacements products formulated to look and taste like meat fish or poultry usually made of textured vegetable protein moderation dietary providing enough but not too much of a substance nutrient claims statements that characterize the quantity of a nutrient in a food 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 nutrient profiling ranking foods based on their nutrient composition percent Daily Value DV the percentage of a Daily Value recommendation found in a specified serving of food for key nutrients based on a 2000kcalorie diet portion sizes the quantity of a food served or eaten at one meal or snack not 3 a standard amount processed foods foods that have been treated to change their physical chemical microbiological or sensory properties 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 structure function claims statements that characterize the relationship between a nutrient or other substance in a food and its role in the body variety dietary eating a wide selection of foods within and among the major food groups vegans people who exclude all animal derived foods including meat poultry fish eggs and dairy products from their diets also called pure vegetarians strict vegetarians or total vegetarians vegetarians a general term used to describe people who exclude meat poultry fish or other animal derived foods from their diets 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 4
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