Healthy Diet
Dietary Reference Intakes
Dietary Guidelines for Americans 2010
USDA's MyPlate
Food Labeling
100
This contains nutrient dense food choices from the five food groups.
What is a healthy diet?
100
The Dietary Reference Intake value sufficient to meet the nutrient requirement needs of nearly all healthy individuals of a particular age and gender.
What is the Recommended Daily Allowance?
100
According to the Dietary Guidelines for Americans 2010, ______% of a person's daily caloric intake should come from saturated fat.
What is less than 10%?
100
The percentage of your plate that should be covered by fruits and vegetables.
What is 50%
100
The reference value used to determine nutrient percentages on the food label.
What is the Daily Value?
200
A healthy diet contains all essential vitamins and minerals, we well as enough fiber, fluid, and phytochemicals to maintain ____________ ______________.
What is good health?
200
The highest level of daily nutrient intake that poses no risk of adverse health effects to almost all individuals of a certain age range
What is Tolerable Upper Intake Level?
200
Approximately 50% of a person's daily dietary intake of grains should come from these.
What is whole grains?
200
The amount of cooked oatmeal or rice that equals a one-ounce equivalent of grain according to MyPlate
What is 1/2 Cup?
200
The order in which items appear on the ingredient list of a food label.
What is descending by weight?
300
These two tools are used by Nutrition professionals to teach consumers how to achieve a healthy diet.
What are standards and guidelines?
300
The Dietary Reference Intakes address the dietary need for ________________ the most essential nutrient.
What is water?
300
Prevention and/or reduction of an overweight condition and obesity can be accomplished through these two practices.
What is improving eating habits and increase physical activity?
300
The five food groups that make up the MyPlate food guide icon.
What is grains, proteins, vegetable, fruits and dairy?
300
The four micronutrients required to appear on a food label.
What is iron, calcium, vitamins A & C
400
Much of the information in the course is meant to help foodservice professionals develop these type of programs, which fulfill their customers' expectations for good taste and healthy choices.
What is nutritional programs?
400
How DRI tables organized
What is by age and gender?
400
The key to a healthy balance
What is balance the number of calories eaten with the amount of calories expended through physical activity
400
Meals at restaurants and foodservice establishments sometimes provide customers with half or more of these allotments
What is daily calorie allotment?
400
The part of the food label that contains the nutrition information required by the FDA.
What is the Nutrition Facts label?
500
Diners should ____________ food that comprises a healthy diet.
What is enjoy?
500
How restaurant managers, foodservice operators, and chefs can refer to the Dietary Reference Intake guidelines
What is when helping staff to understand nutritional information?
500
To increase their chances of losing weight and improving their health, Americans should focus on eating foods that are _______________ dense.
What is nutrients?
500
Whole grains are made up of these three parts.
What is bran, germ and endosperm?
500
Food shipped in bulk (as long as it is not for sale in that form), medical food (such as that used to meet special patient needs), Plain coffee/ tea some spices, and other food items that contain no significant amounts of any nutrients are not required to have this?
What is nutrition labeling?
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