NTDT200Chapter #2 Termsadequacy (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 allowancethe kcalories remaining in a person’s energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day.eating patterncustomary intake of foods and beverages over time.empty-kcalorie foodsa popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals.enrichedthe addition to a food of nutrients that were lost during processing so that the food will meet a specified standard.food group plansdiet-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.1fortifiedthe 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 claimsstatements 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) controlmanagement of food energy intake.kcalorie-free (use on food labels)fewer than 5 kcalorieslacto-ovo-vegetarianspeople who include milk, milk products, and eggs, but exclude meat, poultry, fish, and seafood from their diets.2lactovegetarianspeople 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 replacementsproducts 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 claimsstatements that characterize the quantity of a nutrient in a food.nutrient densitya 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 profilingranking 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 2000-kcalorie diet.portion sizesthe quantity of a food served or eaten at one meal or snack; not 3a standard amount.processed foodsfoods that have been treated to change their physical, chemical, microbiological, or sensory properties.refinedthe 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 claimsstatements 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 foodgroups.veganspeople 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.vegetariansa general term used to describe people who exclude meat, poultry, fish, or other animal-derived foods from their diets.whole graina grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original (all but the husk); not
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