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Nutrients
| Term | Definition |
|---|---|
| dietary reference intake | reference values for nutrients and food components that can be used to plan and assess diets for healthy people |
| adequate intake | reference value that is used when there is and insufficient scientific evidence to determine |
| Tolerable upper intake level | the maximum level of ongoing daily intake for a nutrient that is unlikely to cause harm to most people |
| nutrient dense | foods and beverage that provide vitamins and minerals that may have positive health effects but supply few calories |
| SoFAS | foods that are high in calories from solid fats or added sugar |
| MyPlate | food guidance system by the USDA guided by dietary guidelines |
| Exchange List | classifies food in groups of similar nutrients and caloric content |
| Daily Values | nutrient intake based on daily calorie needs |
| kilocalorie | the amount of energy it takes to raise the temperature of 1 kilogram of water 1 degree |
| calorie | the amount of heat produced when food is metabolized in your body |
| cholesterol | a fatty substance that has no calories and provides no energy |
| phytochemicals | chemicals manufactured only in plants that are the substances that produce many of the beneficial effects associated with a diet that includes lots of fruits, vegetables, beans, and grains |
| antioxidants | nutrients that prevent a chemical reaction called oxidents, which enable molecular fragments called free radicals to join together |
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facsjen
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